A healthy cookie is honestly HARD to find. or at least one that is crunchy and actually cookie like. I have had some serious cookie fails (usually with protein powders) in the kitchen and so each batch always comes out of the oven with a little natural hesitation. But FINALLY here is a cookie that tastes amazing and won’t disappoint on the crunch or taste factor. Continue reading “SALTED CACAO AND HAZELNUT COOKIES”
Friday again… I know I keep saying it but seriously WHERE ARE THE DAYS GOING? This feature Friday I have chosen the incredible Laura Henshaw. I am loving her blog, instagram and latest Ebook (with Steph Smith >> LINK HERE) lately and keep finding myself back on her page (creep)! Not only is her food incredibly delicious and nutritious but she has a wonderful well minded and balanced relationship with food and the health and fitness industry. Being a model she is constantly faced with pressures to be thinner and hotter each day but she maintains a balanced lifestyle with regular exercise, healthy wholesome foods and 7-8 hours sleep each night. Laura loves her on the go high protein snacks and has recently started a protein company of her own called Four Protein >> site HERE. Laura says “My favorite snack are these delicious little protein filled chocolaty balls. They are packed with protein, good fats (from the nuts) and taste amazing (tick all the boxes.) The best part is they are completely clean and although taste like chocolate have zero added sugar.” This recipe for Chocolate Covered Cacao Fudge Protein Balls made me drool and I think you should all try it out this weekend. Nothing like a little chocolaty goodness to get you in the mood for the weekend!!
CHOCOLATE COVERED CACAO FUDGE PROTEIN BALLS
Protein Ball
1 cup of almonds*
1 cup of medjool dates
1/2 cup of chocolate protein powder**
2/3 cup of organic desiccated or flaked coconut
2 heaped tbs organic cacao powder
1 tbs coconut oil
Extra coconut or cacao powder to roll balls in
Chocolate coating (Optional)
2 tbs coconut oil
2 tbs cacao powder
1/2 tsp stevia***
METHOD
1. Combine all ingredients (a part from extra coconut and cacao for rolling) for the protein balls in a food processor until combined.
2. Once combined roll into balls – I prefer mine quite small but you can make them whatever size you like.
3. Melt coconut oil and mix in cacao powder and stevia.
4. Roll balls in coconut, cacao or the chocolate mixture (this is only a good idea if they will be refrigerated at all times as the coconut oil will melt and can be quite messy)
5. Put balls rolled in chocolate mixture in the freezer for 15-20 minutes until mixture sets and then transfer to fridge. Balls not covered in the chocolate mixture can go straight into the fridge!
NOTES:
* If you are allergic to nuts you can replace the almonds with sunflower seeds/pepitas/linseed (a mix of all three is best)
** This is optional however I would recommend it adding it to increase the protein content. You could use almond meal or coconut flour instead
*** You can sweeten with your preferred sweetener- coconut sugar or honey also works.
Enjoy! Xx
Check out Laura’s website/blog >> HERE
My birthday is A MONTH away and so naturally I am already planning my raw wholesome sugar free cake which I plan on eating the whole thing. I came across this Vanilla Choc Berry layer cake and my mouth dropped. It is definitely in the running to be my 25th Birthday Cake! The Merrymaker Sisters >> Website HERE are two lovely local ladies from Canberra (yeah Canberra!!!) and are taking the Paleo life by storm. This layer cake is perfect for the gluten, dairy and sugar intolerant, is super healthy and looks amaze!!! Try it today! Continue reading “RAW VANILLA CHOC BERRY LAYER CAKE”
This Feature Friday on the blog I bring you Sabrina Muscat. A wholesome lifestyle advocate with a deep-rooted interest in health and nutrition. With ongoing study in nutritional science and life coaching, Sabrina has dedicated her life to investigating what it means to live a healthy, natural and organic life. Check out this amazing vegan thick shake recipe of hers. And choc mint… my fave! Continue reading “FEATURE FRIDAY – VEGAN DOUBLE CHOC MINT THICKSHAKE”
I am sure I have spoken about this PLENTY of times before but here is the OFFICIAL Froyo recipe page. What’s Froyo? Frozen yoghurt … and boy is it delish! Especially this home made version. Frozen yoghurt might sound like the healthier option to ice cream or soft serves but beware some varieties are laden with sugar and nasties. There is a reason it tastes to sweet… Continue reading “ORIGINAL FROYO”
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
Another ‘hot’ health craze going around at the moment is pouring your smoothie into a bowl and eating it with a spoon. Yep forget jars in 2015, it’s all about the bowls… and even more about the copious amounts of decorative toppings.
My favourite ice cream flavour would have to be choc mint hands down, followed closely by coconut. This smoothie bowl literally tastes like you have smashed a whole packet of Arnott’s mint slice. Definitely worth a try!
CHOC – MINT SMOOTHIE BOWL – serves 1
NOTE: this smoothie bowl has 2 components/halves but it still the one serve
GREEN HALF
2 frozen bananas
1 scoop protein (or LSA)
Handful spinach leaves
Small handful of mint leaves
1 Tbs almond butter
1 cup almond milk
1 scoop vanilla or chocolate whey protein
Blend until thick and well combined. Pour HALF into one side of a bowl.
CHOC HALF
With the other half remaining in the blender add
1 Tbs cacao powder
1 Tbs cacao nibs
dash of almond milk
and blend. Pour into other side of the bowl. Top with almonds, chia seeds, coconut, cacao nibs, goji berries or buckinis. Go wild!!
K
KATIE MORGAN 