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Wednesday, 25 October 2017

Spider Chocolate Cake Squares

It's Halloween Week and I'm sharing with you a creepy but delicious recipe to celebrate. These Spooky Spider Chocolate Cake Squares are a great sweet treat to make for a Halloween party and they're so much fun to bake with children.

They're entirely gluten, dairy, egg and soy free but are pure indulgence with a soft, rich chocolate cake sponge, creamy pumpkin & orange icing and sweet date ball spider on the top! These Halloween cakes are easy to make too and are bound to impress anyone that visits over the Halloween period.

The chocolate cake square is made using buckwheat flour (a naturally gluten free flour) and an ingredient that may sound a little strange but trust me....chickpeas. Yep, chickpeas blending together with the buckwheat flour, some cacao powder, creamy cashew butter, sweet maple syrup, rich coconut sugar, coconut oil and almond milk creates a cakey, delicious texture of dreams! The chickpeas add a texture but not a taste to these cake squares - they simple absorb all the other flavours beautifully. Plus, they add a protein kick and help you feel super full after one of these tasty squares.


Wednesday, 18 October 2017

Pumpkin Pie Overnight Oats

'Tis the season for all things pumpkin! I shared a pumpkin spiced latte recipe on my Instagram the other day which went down a storm, so I thought I'd share another pumpkin recipe that I'm obsessed with at the moment.

This pumpkin pie overnight oats recipe is my current go-to breakfast. It couldn't be more autumnal, it's completely delicious, super satisfying, easy to make and it makes a great breakfast when you know you're going to be in a rush. I love porridge but overnight oats can be made the day before and will be ready to go straight away in the morning, which means you get that precious extra time in bed!

These overnights take all of 2 minutes to make then the magic happens overnight. Leave the oats to soak in the delicious pumpkin spice mixture for a minimum of 6 hours in the fridge and in the morning you'll have the most delicious, creamy oats to enjoy. The oats also become much easier to digest this way and will leave you feeling so full of energy and ready for the day!

If you have a little more time in the morning and prefer a warm breakfast, why not make this recipe into classic porridge? I've tried it myself and it's scrumptious either way!

Sunday, 15 October 2017

Chocolate Salted Caramel Energy Balls VIDEO - With Indigo Herbs

Ever since I started getting into healthy eating and creating healthier recipes to share on my blog I've loved the Indigo Herbs products. Indigo Herbs is an online natural health product store that sells absolutely everything you could ever need for healthy baking and cooking delicious, wholesome meals. They're all about optimum nutrition, as well as looking after the environment which I just love!

I'm so excited to be working with Indigo Herbs on a series of recipe videos to show you just how easy and quick it is to whip up some truly delicious, nutritious recipes using their products. Starting with these wonderfully more-ish, heavenly Chocolate Salted Caramel Energy Balls.

These are chocolate balls full of pure goodness! They're full of healthy fats, natural sweetness, heart-healthy carbohydrates, naturally energising maca powder and detoxifying himalayan salt. Salted caramel is the most incredible flavour and I'm so excited to have recreated a healthy version using these ingredients from Indigo Herbs.

The full recipe is written below, as well as step-by-step video to show you exactly how to make these sweet treats.

Wednesday, 11 October 2017

Cookie Dough Truffles

I'm putting it out there, these cookie dough truffles might be the best things I've ever made! Ok, I've said that about a few things but these really are ground-breaking. They're unbelievably more-ish, exquisitely delicious yet full of goodness! They also have a secret ingredient which may sound a little odd but just trust me, go with it and be prepared to be blown away!

The magic ingredient? Chickpeas. You might associate chickpeas with hummus, curries, salads perhaps but probably not sweet treats, am I right? I used to do the same but I'd heard of people making things like meringue and blondies from chickpeas, so I had a go at making this cookie dough truffles using chickpeas as the main ingredient for the cookie dough and I was beyond happy with how they turned out! The chickpeas soak up the vanilla flavouring, the creamy cashew butter and the sweet maple syrup - you end up just getting the cookie-dough like texture with none of the chickpea flavour. In fact, I made all my family try one of these truffles (they all LOVED them) but none of them guessed chickpeas were in them, even when I said there was a strange ingredient in them.


Wednesday, 4 October 2017

My Favourite Goodness Bowl

I've been feeling a little rundown lately, I think due to a mixture of lot of stress in my personal life, a heavy workload in my business and the change in the weather taking it's toll. So i've been trying to cram in as much goodness as I can into my diet, through lots of delicious plant-based nourishment and an abundance of natural colour to get all the vitamins and minerals I need.

Below is my absolute favourite goodness bowl at the moment! The combination of ingredients is a pure dream, it's incredibly easy to make, it's full of flavour and it looks pretty too.

The bowl consists of crispy kale, turmeric roasted cauliflower, steamed edamame, cherry tomatoes, garlicky brown rice, herby sautéed courgettes, a sprinkle of fresh coriander and crunchy pumpkin seeds. This bowl holds so many nutrients such as vitamin C, vitamin K, potassium, fibre, vitamin B6, magnesium, calcium and plant-based proteins too. A true wellness bowl!

To cook the kale, I just gentle massaged a little olive oil and sea salt into it then baked it in the oven on a medium heat for 6-8 minutes (be careful it doesn't burn!). To make the turmeric cauliflower, I coated cauliflower florets in a little olive and plenty of ground turmeric, paprika, salt and pepper and cooked in the oven for 20-25 minutes. I sautéed both the courgette and cherry tomatoes in a frying pan with 1 clove of garlic and some dried herbs and simply cooked the brown rice in boiling water (according to packet instructions). So simple, so good!
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