This week has been a shocker for a good nights sleep. Tossing and turning, waking and checking the time, multiple toilet stops and generally taking AGGGEEESSSS to fall asleep. Waking up tired and falling asleep at my desk by the end of the day. But why? The answer is who knows. Everyone is different. Some people can sleep sitting up in chairs, on planes or on a couch within the flick of a switch. Others struggle.
With so many fad diets circling social media and the health and fitness industry it is hard to know what to eat. It certainly doesn’t help that the ‘gluten free’ diet is becoming a bit of a fashionable trend and people are focussing more on what NOT to eat, than what TO eat! Don’t eat dairy. Don’t eat meat. Don’t eat fats…. ringing a bell?
I’m very excited to say that Lauren Hunter has kindly nominated me for the Liebster Award. Go and have a look at her gorgeous blog: Taste Tingle https://tastetingle.wordpress.com/. I wasn’t really sure what the Liebster Award is at first, but it’s basically a good way to promote both your own and your favourite blogs! Continue reading “LIEBSTER AWARD; 10 QUESTIONS”
Easter = indulging in WAY too many delicious chocolaty sweet treats and hot cross buns… which can only mean one thing – a big green smoothie bowl is on the cards!! Continue reading “DETOX CLEAN GREEN SMOOTHIE BOWL”
Yum yum and yum! When you have soft peaches make sure you freeze them in pitted halves for smoothies like this one! When they are frozen it naturally makes the smoothie so thick and creamy! Try it today! Continue reading “PEACHES AND CREAM SMOOTHIE”
The best part about my delicious Bolognese ragu recipe >>HERE is that it can be used for much more than just your spag bol! Continue reading “BOLOGNESE EGGPLANT STACK”
Rainy hump day and time for some bloggin’. I get asked A LOT about what I eat on a daily basis and if I eat sweets, ‘junk foods’ or follow any particular diet. I love being an inspiration to people and helping them with some meal, healthy snacks and recipes to kick start their healthy lifestyle…BUT (yes ladies there is always a but… and a bigger one if you squat hehe) the biggest thing that we all need to understand is that EVERYONE is different. Even if you eat exactly what I did – you WILL have a different outcome or result.
Some people have intolerances and allergies to certain food groups. Some people cut out meat or dairy based on religion, their upbringing or lifestyle beliefs. Some people eat strict meal plans based on their specific training or athletic regimes. Some people eat raw to cure disease or internal health issues and others just cant digest things the way the rest of us can. (without looking 5 months pregnant overnight that is) So what does this mean? Just because the person next to us or on social media is eating a certain meal or food doesn’t mean that it is the best option for OUR body. And if someone for some reason chooses not to eat a certain thing – don’t think its the newest fad and copy them. You never know what their story is and everyone’s body is different.
Check out my PIMP YOUR PORRIDGE POST HERE
RESTRICTIONS AND ELIMINATING DIETS
These days people (myself included) get so caught up in social media and fad diets that we forget to nourish our bodies properly. We only get one chance to build our body and fuel it correctly – Don’t stop eating fruit because you are concerned with its natural sugar content. If you cut fruit out of your diet you would be denying your body of so many nutrients and minerals not to mention tasty fruity goodness. And a chocolate bar and piece are fruit are just not comparable. Trust me – if you don’t have natural sugars in your day you will end up grabbing that chocolate at the end of the day!
Don’t think that going gluten free, paleo or vegetarian is the ‘cool’ thing to do. I bet so many people with actual coeliac disease would love nothing more than biting into a huge piece of sourdough toast but they simply can’t. But for some reason that doesn’t stop the majority of us self diagnosing and restricting foods. The hottest and ‘raddest’ thing out there these days – “is to find what works for you”. Be you. Be unique! Eat everything in moderation. Enjoy burgers and chocolate, cheese platters and wine, bowls of spaghetti and garlic bread – just remember to also eat your greens, get your daily 5 vegetables and 2 pieces of fruit EVERYDAY and most of all just make healthy and smart choices. Life is too short to be restrictive and unbalanced.
Flat belly fruit smoothie recipe HERE
I love to eat yoghurt and refuse to CUT OUT any particular food group, especially dairy. (ummmm feta, goats cheese, cheddar, milk, yoghurt) For me yoghurt is full of probiotics and healthy gut properties that help settle any digestion discomfort I have. What about meat or grains? I love red and white meat – honestly I would struggle to go a day vegetarian and I love rice, toast, oats and quinoa too much to cut the grain. Our body needs carbs >>BLOG POST HERE on Carbs and their benefits.
Peanut butter on banana bread recipe HERE
We are told to eat ‘clean’ and ‘wholesome’ foods so we stop eating supermarket artificial crap. But then we are told to not eat grains or dairy because our ancestors lived that way – so we cut everything but fruit, vegetables and meat. Sarah Wilson tells us to restrict sugar and fruit – so now all we are eating is meat and greens. Vegetarian and vegan diets tell us to eliminate all meat and animal products so now all we are left with is … greens. If we listened to everyone we wouldn’t be able to eat any more than a large bowl of sautéed kale… no wait the raw diet restricts us cooking or heating food over 40 degrees so make that a glass of raw kale. And we all know this isn’t a healthy balance. Find your balance – and enjoy what makes your body work.
Pimp your Avo toast post HERE
REMEMBER EVERYONE IS DIFFERENT – SO JUST BE YOU!
K
This is super super easy to whip up and if you can wait 30 minutes for it to set in the freezer then you have some homemade sugar free delicious GUILT FREE raw dark chocolate with no extras or nasties to devour!!
The coconut and pistachio can be substituted for almost ANYTHING. Hazelnuts, almonds, goji berries, frozen raspberries, cacao nibs, mint oil, dates…. anything. Just pick your favourite chocolate flavour and get creative.
RAW COCONUT AND PISTACHIO CHOCOLATE BARK
1/2 cup coconut oil
2 Tbs coconut almond butter
2 Tbs cacao powder
2 Tbs rice malt or maple syrup
1/2 cup desiccated coconut
Handful of coconut flakes and pistachio nuts to top.
METHOD: Mix melted coconut oil, butter, syrup and powder together. When combined add desiccated coconut. Pour onto lined baking tray or plate. I find a plate or dish with an edge will prevent any spills of over flows.
Sprinkle with coconut chips and pistachio nuts and place in freezer (flat) for 30 mins.
When set simply snap into large shards aka bark and enjoy. Store in a snap lock bag in the freezer for when you feel like a piece of sugar free unprocessed healthy chocolate to go with that after dinner cuppa!
K
Yes that’s right – spinach and NO you cannot taste it but it makes the slice look incredibly green and the kids (or fussy partners) won’t even know it’s in there. I am all about the hidden veggies and extra nutritious ingredients. Refined sugar free, dairy free, gluten free and paleo friendly this slice is sure to impress. Perfect slice to whip up before a bbq or to take for dessert at a dinner party or kids party. Every one will love it !
You can eat it straight from the freezer or simply let it thaw for 5-10 mins. I like it straight from the freezer because it takes me longer to eat it and therefore I enjoy it more!! Simply cut yourself a square and you’re nourishing with the best of minerals, fats, amino acids and healthy carbohydrates. Your body will love it – not to mention your taste buds!!!
RAW CHOC MINT SLICE
CHOCOLATE BASE
8 Medjool dates pitted
3 Tbs cacao powder
3/4 cup almonds
1/2 cup macadamias or walnuts
2 Tbs coconut oil
2 Tbs maple syrup or honey
pinch of sea salt
optional crunch – 2 Tbs cacao nibs
COCONUT MINT CREAM LAYER
1 cup cashews
1/2 cup maple syrup or honey
1 cups shredded/desiccated coconut
1/2 cup coconut oil
2 Tbs coconut cream or coconut yoghurt
4 drops mint oil / essence
1 handful of spinach (to make it green – you cannot taste it)
HOMEMADE CHOCOLATE TOPPING
1/2 cup coconut oil melted
1/2 cup cacao powder
1/2 cup maple syrup
Option for the minty lovers: additional 3-4 drops of mint oil / essence in chocolate topping
METHOD:
Place all base ingredients (except the cacao nibs if you are adding them) in a food processor and pulse until well combined and smooth. Add the cacao nibs and pulse lightly for an extra 15-30 seconds. The added crunch is divine.
Spread base into a lined tin and place in freezer.
Meanwhile place all the coconut mint cream ingredients in the food processor and process until combined and creamy. This may take up to 3-4 mins. Spread evenly over the base and place back in the freezer.
In a clean bowl combine the melted coconut oil, cacao, syrup (and optional mint) for the chocolate topping. Stir until combined and all the cacao lumps are gone.
Pour oven the mint cream and place back in freezer for up to 6-8 hours to completely set.
Can store in the freezer for up to 6 weeks but I can guarantee it wont last that long!
K
I have said it once and I will say it again – growing up I was the ultimate spag bol kid. Totally addicted to spaghetti bolognaise (and lasagna) and would order it every time we went out for dinner otherwise I am pretty sure there was tears.
I have MASTERED a really, really good Bolognese recipe and will let you in on my secrets. Firstly – it is going to be on the stove for a while!! Just like my pesto pasta recipe >> HERE this is a great week night meal that allows for plenty of left overs which are easy to freeze and it is tasty, filling and cheap!
The preparation itself doesn’t take too long and it is loaded with hidden veggies which are great for the kids. The key to this recipe is in the fresh herbs and spices – Little bit of sweetness, saltiness and spice.
To get a rich, thick sauce it is vital to let it simmer for 3 hours until most of the liquid and juices are evaporated. Slow cooking and thickening also enhances all of the flavours so make sure you leave yourself enough time for this to simmer away on the stove for up to 3 hours. It is going to make the house smell amazing.
BOLOGNESE RAGU SAUCE
4TBS olive oil
1 kg grass fed free range mince – can be a combination of 1/3 pork 2/3 beef. But use the normal meat to fat ratio. No need for extra lean mince.
2 large brown onions diced
4 garlic cloves diced
4 rashers of free range bacon diced
1 tsp cumin ground
1 tsp chili flakes
1 tsp cinnamon ground
1 tsp star anise ground
1 tsp nutmeg ground
1 tsp sea salt
3 bay leaves
1 tsp paprika ground
1 cup red wine
2 TBS Worcestershire sauce
1TBS sugar substitute – raw honey, stevia or coconut sugar
fresh handful oregano, parsley and/or thyme diced
800gms of Tomato Pasta Sauce >> Homemade recipe HERE (can use 2 400gms tins of crushed tomatoes or large jar of passata)
3 TBS tomato paste
2 grated carrots
1 grated zucchini
1 cup of sliced mushrooms
METHOD:
In a large pot/saucepan heat HALF the oil with the spices. Add the bacon, onion, garlic and vegetables and sauté for 3-4 minutes. Remove and set aside.
Add the other 2TBS of oil to the pan along with the mince. Break it up so it isn’t in clumps and sautee for 5-8 mins until it is no longer pink. Add the sautéed vegetables back to the pot.
Pour in the tomato sauce, tomato paste, red wine, Worcestershire and honey. Bring to the boil. When boiled drop to a low heat and simmer WITH THE LID ON for up to 2 hours. Remove the lid and cook for another 1 hour or until thick and ready to serve. Stir occasionally.
Serve with whole meal/spelt/GF spaghetti or make some zucchini noodles*. Top with some parmesan cheese, a squeeze of lemon, drizzle of olive oil and some fresh herbs.
*ZUCCHINI NOODLES:
2-3 large zucchinis peeled with a julienne peeler or a spiriliser machine. In a hot fry pan with 2 Tbs coconut oil, toss the zucchini with some squeezed lemon juice and fresh sea salt. Don’t over cook or you will end up with soggy noodles. Ain’t nothing ‘al dente’ about sog.
This sauce is also great for homemade lasagnas, shepherds pies and eggplant stacks. Recipes to come!!
K
KATIE MORGAN 