Monday, 16 May 2016

Very Berry Smoothie

Hot weather. Frozen smoothie.
That's right, here's one more smoothie recipe for you! Quick to make in the morning, so you can have your refreshing, creamy breakfast on the go with zero effort.
Filled with antioxidants, protein and healthy fats, plus mint will give it a wonderfully refreshing kick. You gotta try this.



1 handful mixed frozen berries
1 handful fresh pomegranate
1 small frozen banana (you can omit this if you are looking for lower GI option)
1 large handful fresh mint
Half avocado
1 cup Almond milk 
1tbs cinnamon
1 heaped tbsp protein powder
1tbsp almond butter
1 tbsp ground linseeds (optional, but they would increase the smoothie anti-inflammatory power)

As always, everything goes in the blender. Whizz it up till creamy and enjoy right there and then, or take it away with you to have at work.

Have a fabulous week,



Monday, 9 May 2016

Peach & Banana Frozen Smoothie

In honour to the summer weather we have been enjoying throughout the weekend, I give you a creamy, cold, delicious smoothie recipe to enjoy for breakfast as the days get warmer.

It's got fruit, protein to keep you going for longer and sources of healthy fats like coconut oil and avocado (which also adds extra creaminess). I also like to add spinach to get some green goodness, but if you are just starting out then stick to the original recipe. If you choose to add linseeds like I do, you will get a nice boost of fibre to keep you tummy regular, and a plant based source of anti-inflammatory action. Not bad ah?

1 small frozen banana
1 fresh peach
1 handful of oats
1 tbsp protein powder
1 tbsp almond butter
1 heaped tsp cinnamon
1 tsp vanilla extract
1 tsp coconut oil
1/2 avocado
1 cup unsweetened almond milk
1tbsp ground linseeds (optional)
1 handful fresh spinach (optional)

You know the drill by now. Pop everything in your blender and whizz it up baby!




Monday, 2 May 2016

Pretty in Pink Beetroot Hummus

You might have noticed that I haven't posted anything in about a month. Reason being that I got ill, I was literally on the floor. I have never felt that exhausted for that long, ever. In addition to exhaustion I had a chest infection which meant I had to give up and take antibiotics. They really helped and slowly I started to recover.
So, forgetting this sad "oh poor me.." story, let's get back to the important stuff. Food!
During that month I had to find meals that were nutritious, but did not need any effort to make, as I simply did not have the strength.
And so this BEETROOT HUMMUS came into my life.
It's tastier to roast the beetroot yourself (better do it with its skin on to retain nutrients), however if you are in a rush you can buy the organic cooked ones.
This hummus is sweet and creamy, in addition to providing you with a protein punch thanks to the beans and tahini.
I had it with falafel for dinner, and vegetables sticks as a snack, but it's super versatile: you could cut a cucumber in thick round slices, and add a dollop of the hummus on top as a fresh and healthy canapé at a party for example. Or use it with some greens and sweet potatoes in a wrap for lunch.
Go crazy!

1 can butter beans
1 medium roasted beet
3 tbsp olive oil 
1 heaped tbsp of tahini
juice of 1 lemon
salt and pepper to taste

All you have to do is roast the beetroots in the oven at 200C for about 30-35 minutes till slightly soft (unless of course you have the already cooked ones). Let cool and peel them, before popping all ingredients in a food processor and whizzing it up for a minute. Not bad ah?

Enjoy your bank holiday,