Overnight Raspberry Oats drizzled in local Honey

I had these absolute beauties last week and they were spectactular!

All you need is Oats (I use jumbo oats), Milk of your choice (I use unsweetened almond milk because its low carb), Raspberries and Honey!

All you have to do is blend milk, oats and raspberries together leave in the fridge overnight, warm in the morning then drizzle and serrvveee

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Healthy “Nesquik” Cereal

Who didn’t love Nesquik for their breakies back in the day!?I’d love to still be able to enjoy it, but its full of refined sugar and guilt! So I created this healthy version and they honestly taste better than the classic Nesquik. They’re full of natural ingredients and they’re also full of iron and fibre and have some great health benefits to help you get your day started πŸ™‚

*Tip – instead of buying oat flour, just use a food processor to grind down Jumbo oats into flour. It’s exactly the same and much cheaper!

Ingredients

90g oat flour

50g cocoa powder

1/2 tsp baking powder

pinch of salt

60ml maple syrup

1 egg

Method

  1. Combine all ingredients in a bowl and mix until a chocolate batter is formed
  2. Roll into small balls and place on baking tray
  3. Bake at 170 degrees for 15 minutes
  4. Serve with a milk of your choice (I have Unsweetened almond milk or Coconut milk)

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Homemade Pesto

I love pesto and once I’d purchased my Magimix it was most definitely one of my top simple things that I wanted to make! I’ve been having this tasty beauty alongside my dishes all week, it is healthy and just like anything else must be enjoyed in reasonable portions! It lasts up to 5 days in the fridge in an airtight container too so you can enjoy it bit by bit πŸ™‚ My favourite way to enjoy pesto is on top of chicken balsamic vinegar and sun-dried tomato salad

Ingredients

Bunch of fresh Basil

60ml of olive oil

50g of parmesan cheese

2 garlic cloves

Method

  1. Remove all the stalks from the bail and discard, wash the basil leaves
  2. Add all ingredients into a food processor
  3. Serve in moderation alongside salads or anything else that you feel will go well with it!

Beetroot Hummus

My passion for experimenting with different Hummus flavours continues… this time with my beloved beetroot. I am determined to make my food as fresh as possible and avoid using tinned anything at all costs, so I roasted fresh beetroot and used soaked dried organic chickpeas overnight to make this but to make it easier its okay to use tinned chickpeas and beetroot to save time!

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Ingredients

3 roasted beetroots

2 and a half tablespoons of tahini

50ml of olive oil

260g of cooked chickpeas

juice of 1 whole lemon

1 large garlic clove (crushed)

Method

  1. If using fresh beetroot, roast at 200 degrees for an hour and a half
  2. If using dried chickpeas, soak overnight, then cook on medium for 2 hours until chickpeas are soft
  3. Add all ingredients into a food processor
  4. Process all ingredients together
  5. Serve with anything that tickles your fancy, I’ve been having this with my salads all week and with homemade kale crisps as a snack J

Passion Energy Balls

I made these because I knew I’d be out all day and night one day and wanted to have something healthy to hand to snack on that would satisfy me for long enough between all of the things I had going on! These Passion Energy Balls were sooo tasty and tasted so good, they’re also jam packed with protein and good fats to keep your energy up. They’re so easy to make too, take a look at the recipe below πŸ™‚

Ingredients

1 tablespoon of maple syrup

1 teaspoon cocoa powder

100g raw almonds

2 tablespoons almond butter

1 tablespoon of honey cashew butter or another nut butter of your choice

1/2 teaspoon of cinnamon

Method

  1. Add the raw almonds to a food processor and lightly pulse
  2. Then add all other ingredients
  3. When ingredients are a sticky substance with the almonds still in little chunks
  4. Remove from the food processor and roll into medium-small balls
  5. Put in the fridge for one hour and consume when they have slightly hardened J
  6. These will last up to 1 week in an airtight container in the fridge!

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Crunchy Almond Butter

Making your own crunchy butter is soo satisfying and so easy! I love Almond butter and adding that extra crunch makes it even better! I love mine on Rye toast or with sliced apple, recipe below πŸ™‚

Ingredients

  1. 430g of Almonds

Method

  1. Pre heat the oven to 180 degrees
  2. Roast almonds for 10 minutes
  3. Allow to cool
  4. Seperate about 30g of almonds
  5. Put the 30g of roasted almonds into a food processor and lightly pulse until broken into small chunks
  6. Pour into a seperate bowl and set aside
  7. Put the rest of the almonds into the food processor and process until it turns to butter
  8. Add to a jar and then pour in the 30g of almond chunks and mix well

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