Hot and spicy courgetti noodles in a Thai style broth….


This recipe went down a treat, with chilli heat and crunchy vegetables, it makes for the perfect lunch or dinner. Is low in carbs, super filling and totally delicious šŸ˜‹

IngredientsĀ 

1 tbsp coconut oil

1 large red onion (roughly chopped)

1 large red pepper (sliced)

1 cup broccoli (break into small flourettes)

1 1/2 cups mushrooms (cut in half)

1 large or 2 small courgettes ( I make them into ribbons by using a peeler length ways)

2 tsp hot chilli powder

2 tsp cinnamon

1 tsp cayenne pepper

1/4 cup of tamari (gluten free soy sauce)

1/4 pint of water

1 cup of chopped coriander

1 tsp chilli flakes to garnish

Method

Using a wok, add your coconut oil and onion and fry for a couple of minutes. Add all your other vegetables (apart from the courgette)and spices and fry off for about 5 minutes. Add the tamari and coriander and stir for about 2 minutes. Then add your courgette ribbons and water. Summer for about 10/15 minutes. Keep tasting. I do sometimes add a bit more spice or chilli heat.


Serve In a bowl and garnish with fresh coriander and chilli flakes.
Happy Monday to you all šŸ™‚



Lemon, coconut & almond protein balls…..

So I tried a variation on these last week, thanks to my friend and was instantly taken by how light and zesty they tasted. A really nice change from the usual cacao protein balls I make.

They are so simple to make and are packed full with flavour and nutritional goodness. Lots of so-called power bars or energy bites on the market, are unfortunately loaded with sugar and gluten, to name but a few ingredients. They may well contain protein but are packed out with things like maltodextrin, a filler known to spike blood sugars because of its high glycemic index, or fructose, another ingredient which is not great for our bodies. Given that the only organ in our bodies to utilise it, and not in a good way, is the liver. Over eating of fructose can cause the liver to overload, turning the fructose into fat. Always check the ingredients but better still, just make your own protein bars.

So to my balls………

IngredientsĀ 

1 cup ground almonds

Grated rind of 1 lemon/ Orange works too

7 medjool dates

1 tbsp coconut oil

1 tbsp chia seeds

1 1/2 tbsp dedicated coconut

Pinch of salt

MethodĀ 

Pop all of your ingredients into a blender and mix for about 15 seconds or until the mixture holds together.

Roll into balls and then pop in the freezer.


No nasties, just pure protein from the almonds and chia seeds and natural sugars from the dates. A seriously great choice of snack for energy and nutritional value.

Happy Tuesday all xxx

Getting creative with veggies & why low carbs could be the key to weightloss and well-being….

I bang on about Swede a lot but there’s good reason for this. For so long, Swede has been popped in a box and brought out for Sunday lunches and the odd bit of mash. I remember it always being a bit lacklustre and the texture wasn’t much better, just watery and not great, to be honest.

When I started cutting down on carbohydrates, I had to become more creative with other vegetables. The Swede is packed with vitamin A & C and is cull of fibre and calcium. It has 9g of carbohydrate which is much lower than sweet potato, which contains 20g and potato, which has a whopping 30g! For weightloss, eating low carb foods can be ultra effective. The higher the carb content, the higher the insulin running around the body and insulin instructs your body to store fat and block the fat already in your body. Lowering your carb intake, means the body will start burning fat, which will increase energy levels and aid in maintaining your weight.


Which of course is why adding healthy full fats and protein to your diet is so much better than carbohydrates for your body. They are easier to burn and so much better for your body.

Back to the Swede!Ā 


Tonight I literally cubed 1 whole Swede, boiled for 25 minutes and then sautƩed them in:

2 tbsp coconut oil

2 tsp cumin

2 tsp hot chilli powder

2 tsp paprika

2 tsp cinnamon

1 tsp turmeric

And a couple of pinches of Himalayan ground rock salt.

Fry until golden brown and slightly crispy and serve with a hot tomato curry or on their own with a lemony yoghurt or coconut cream dip.

They are delicious, nutritious and so easy to make.

Enjoy šŸ™‚

 

Cumin & Chilli Cauliflower rice…..

I’ve had a lot of people ask me for this recipe, especially after I served it at my lil beloveds Birthday party this week. It really is a taste sensation, full of antioxidants and anti-inflammatory spices, great for digestion and your overall health.

IngredientsĀ 

3 tbsp coconut oil

1 head of cauliflower (blitzed)

1 large red onion (chopped)

2 tsp cumin

2 tsp hot chilli powder

2 tsp turmeric

2 tsp paprika

2 tsp cinnamon

Salt to season

Method

In a large pan, on a medium heat, add the coconut oil. Melt it down and then add the spices, salt and red onion. Fry the onion off for about 5 minutes and then add the cauliflower. Cook for about 30 minutes.


The cauliflower can dry up quite easily, so if you think that’s happening, add some more coconut oil. Also, keep tasting, if you prefer more heat, add more chilli or more paprika.


I served my rice with a tomato and onion curry.


Tomato & onion curry

IngredientsĀ 

1 tbsp coconut oil

1 large red onion (thinly sliced length ways)

2 large tomatoes (roughly chopped)

I carton organic chopped tomatoes

2 tsp cumin

5 cardamom pods

2 tsp chilli powder

2 tsp cinnamon

1 tsp ground all spice

2 tsp paprika

Salt

Large bunch of fresh coriander

Method

In a large saucepan add your coconut oil, onion and spices. Coat the onion and then add the tomatoes. Stir for about 5 minutes and then add the carton of chopped tomatoes. Season well and then simmer for about 45 mins on a low/medium heat.

To garnish, I added some red onion and red pepper roasted in the same spice mix. It just adds a bit more texture and sweet taste. Roast for about 30 mins at 180 fan asst.


In a bowl on the side I made some lemon yoghurt. I use full fat Greek yoghurt, about 4 tbsp and add the juice of half a lemon. It goes beautifully with the sharpness of the curry.


Throw some coriander over the dish and work away. It’s a truly delicious dish and one that tastes just as nice cold. Great for buffets and picnics šŸ™‚

Happy cooking all cxxx


Why eat fat first thing?Ā 

Cauliflower patties topped with happy eggs and mushrooms

When I became grain-free I really struggled with breakfast options. I mean not only am I grain-free but low carb too, so in my mind, I was left with little choice. Well, blow me down, how wrong was I!

Why eat fat first thing?Ā 

Eating healthy fats like coconut oil are essential for feeding your body and setting it up for the rest of the day. It speeds up your metabolism and will give you that much required energy. Despite what modern medicine would have us believe about fat, it is not stored as fat in our bodies. It is a food to fuel and burn.

Nuts, eggs, full-fat yoghurt, to name but a few, are perfect breakfast foods. Healthy fats and proteins to keep you nice and full, but boosting your metabolism at the same time.

Yoghurt pots

I love a yoghurt pot. For breakfast I add nuts (mainly walnuts, pine nuts & ground almonds) cinnamon, chia seeds and a little flaxseed to a couple of heaped tbsps of full fat Greek natural yoghurt. It’s so delicious and incredibly filling.


If I have a yoghurt pot for lunch, I’ll add raspberries, goji-berries and blueberries. I never have fruit first thing, as the sugar spike from even natural sugars can increase blood sugar levels. Fruits are healthy in many ways but they also contain carbohydrates, which turn to sugar. They are best eaten from mid-morning onwards, once the stomach is lined with healthy fats. As a migraine sufferer, this increased blood sugar would definitely trigger an episode, so I steer clear.

Sometimes I even add cacao or a crumbled protein ball (recipe on the blog) into the pot. Not in my morning pot may I add. Simply divine too!


Eggs any which way really. I usually go for a scrambled egg, red onion and mushroom omelette with herbs and chilli flakes. Garnished with tomatoes in coconut oil and cinnamon.


Sometimes, if I’m lucky, there will be leftover courgette fritters or cauliflower patties. (Recipes on the blog) Just reheat in coconut oil. They are so yummy and again, satisfyingly filling.


Courgette frittersĀ 


Cauliflower pattiesĀ 

Or a simple slice of almond & flax bread with lashings of almond butter. Great for digestion and stimulating your morning movements……šŸ˜‰ Almonds lower blood sugar levels, are packed with healthy fats and promote weightloss, reducing hunger and helping with lowering cholesterol.


Almond and flaxseed breadĀ 

If we all fuelled our bodies this way, we wouldn’t crave nasties like crisps and chocolate through the day. Our bodies would be working slowly, metabolising the wonderful healthy fats around our bodies, reducing said cravings and giving us an abundance of energy…..it’s a no brainer!

Roll on breakfast time……..cxxx

You can’t get better than a courgette fritter!Ā 

Courgette FrittersĀ 

I don’t know about you, but sometimes I really do feel as if I’m flying by the seat of my pants. The Weekend, as glorious and wonderful as it is, comes and goes in a blink of an eye and then wham, bam, Monday arrives like a brick wall in the face. I’m quite an up n at ’em person but even I struggle to lift my body out of bed and get going on a Monday.


The Weekend was spent creating some more raw bakes. I love looking at flavour combinations and seeing if they work. Thankfully, they all did. The pressure was on though, as these particular bakes were for a potential client to taste. So they had to be right. I may have used some colourful language at times, all in the name of art though.


As I said in a previous blog, being gluten-free and grain-free for a long time now, ive literally tried every sweet and savoury product going. The cakes are always packed to the hilt with sugar and although some bakes are tasty, they are still loaded with unhealthy ingredients.

I’ve made it my mission to make healthy food that is not only packed with nutrition in mind, but never at the cost of tasting delicious. Just because you take a few ingredients out, doesn’t mean it has to taste like cardboard. I recently sent a dish back in a restaurant because the gluten-free tortilla was literally as tough as old boots. You couldn’t even rip it!!


So, tonight I was short on time and famished. I was cooking all Weekend and failed to notice the lack of food in the cupboards. Luckily for me my yummy courgette fritters consist of 3 ingredients, all of which I had. Phew!

IngredientsĀ 

1 tbsp coconut oil

2 small or 1 large courgette-Grated

1/2 cup grated cheddar or Parmesan

2 tbsp almond flour

Salt and pepper to season

MethodĀ 

Combine all of your ingredients in a large bowl. Roll into 1/4 cup size balls and then flatten with your hands. You’ll have a palm sized fritter.


Melt your coconut oil in a large frying pan on a medium heat. Place your fritters in the oil and cook for about 15 minutes. The mixture is quite delicate, so don’t turn mess about with it too much.


Turn and then cook for another 15 minutes or until golden brown.

They are so simple to make and a great accompaniment to any dish. Enjoy šŸ™‚

Happy Monday all cxxx

A funny old day…..

 

So this afternoon I mustered up the energy to make some bread. I have been trying to perfect a recipe for so long. One without gluten, grains, sugar and wheat and I actually think I cracked it today, hooray!

It’s quite dense and given it contains a fair amount of flaxseed, I would say don’t over indulge. Flaxseed is a natural laxative! It is delicious though and totally satisfies my bread love.


Ground Almond & flaxseed loafĀ 

IngredientsĀ 

2/3 cup ground almonds

1 cup flaxseed (I use Linwoods flax, sunflower, pumpkin & sesame seeds & goji berries mix)

1/2 cup of milled flaxseed

1 tsp baking soda

1 1/2 tsp cream of tartar

4 eggs

3 tbsp olive oil or coconut oil

Pinch of salt & pepper

1/2 tbsp water


MethodĀ 

Pre-heat your oven to 350/180 fan asstĀ 

Line a loaf tin with baking parchment (important, otherwise it will stick)

Then grind your almonds (unsalted) in a food processor, until they make a fine flour like mixture. Add the rest of the ingredients and whizz together for about 30 seconds.Ā 

Pour into the loaf tin and bake for 30 mins.Ā 


It is delicious warm with butter or toasted with almond butter.Ā 

Please let me know how you get on and comment below šŸ™‚Ā 

Have a great evening, I’m off to bed! CxĀ 

‘They won’t last long’ deliciously delectable Raw caramel slices….

These vegan, gluten, grain and refined sugar free caramel slices, are without doubt the most delicious thing I have ever made. With a nutty base, gooey caramel centre and creamy cacao topping, they literally melt in the mouth and leave you drooling for more. What’s more, they are actually good for you. Packed with nutty goodness, filling your body with energy giving protein. Full of antioxidants from the cacao, coconut oil packed with anti-inflammatory and immune boosting goodness and heaps of iron from the juicy dates. And if that doesn’t inspire you, then the quick and so simple recipe will. They are raw, so no need for baking, a bit of chilling (that’s the slices, not you) and lots of eating!


IngredientsĀ 

For the Base

1 1/2 cups of ground nuts. (I used 1 cup of almonds and 1/2 cup of Brazil and walnuts)

1/2 cup cacao

1 tbsp coconut oil

10 medjool dates chopped

For the caramel centre

1/2 cup almond butter

1/2 cup pure maple syrup

1/3 cup coconut oil

2 tsp vanilla extract

About 1/4 tsp salt

For the chocolate toppingĀ 

1/2 cup cacao

1/2 cup coconut oil

4 tbsp maple syrup
MethodĀ 

For your base Put all your ingredients in a food processor and blitz until the mixture holds together. Press into a medium sized baking tray lined with baking parchment. Pop into the fridge.


Caramel Then put all of your caramel ingredients into a small pan over a medium heat. Stir constantly until smoothe. About 5 mins. Take off the heat and Let it cool for a few minutes. Pour over your base and then put it into the freezer for about 20 minutes or until it sets.



Choc topping Put all of your chocolate ingredients into a pan and stir over a medium heat. Stir the mixture but don’t overwork it. Take off the heat after about 5 mins. Take your tray out of the freezer and pour the chocolate over the set caramel. Sprinkle some salt over it and then put the tray back in the freezer for about 30 minutes.


Take out and slice into squares. You can store them In the freezer or the fridge.


‘They won’t last long’ I guarantee you that.

Happy raw baking šŸ™‚ Cxx


Low carb Cauliflower-patties…..yum!Ā 

Cauliflower patties with a lemon yoghurt dip

If you’re looking for some healthy but delicious alternatives to potato or sweet potato cakes, then look no further than these delicious cauliflower patties. Brilliant for breakfast, a light lunch or served with a superfood salad for dinner. Perfect for picnics and BBQs too. Make a chilli tomato relish and get dipping!

IngredientsĀ 

2 tbsp coconut oil

1 large cauliflower (blitzed or grated)

1/2 cup almond flour

1/2 cup cheddar or Parmesan

1/2 tsp gluten free baking powder

3 large eggs

1 large red onion

2 tsp black pepper

2 tsp Himalayan rock salt (ground)

Lemon yoghurt dipĀ 

2 tbsp full fat Greek yoghurt

Juice of 1/2 lemon

A sprinkle of paprika over the top

MethodĀ 

Blitz your cauliflower until it looks like couscous or rice. Pour into a large bowl and sprinkle 1 tsp of salt on it. Stir it through and then leave for about 10 minutes.

Chop your onion and pop in a bowl.

Place the cauliflower in a tea-towel and squeeze as much moisture out as you can. Be careful though, I’ve ripped 2 tea-towels doing this!

Add the cauliflower, almond flour, baking powder, cheese and seasoning to the red onion and mix. Then add the eggs and bind the mixture together. Don’t worry if it seems gloopy, once in the pan, it finds its shape.


Place a large frying pan on a medium heat, add the coconut oil and wait for it to melt. Scoop out a medium sized ball of the mixture (about a 1/4 cup full) and you can either put it straight in the pan and flatten or flatten in your hands before you add to the pan. Whichever works best for you.


Cook for about 5 minutes and then turn over and cook for a further 5 minutes. Try not to turn too soon, the Pattie may break. It’s a delicate mixture, so may take a bit longer, depending on your hon. Don’t turn the heat up, otherwise they will burn.


If you want to jazz them up, pop some chilli flakes and coriander in them šŸ™‚


They are the perfect leftover food too. Ā Store them in the fridge and re-fry with eggs and mushrooms the next day or just eat them cold. Low in carbs, but very high on taste……..enjoy šŸ™‚ Cxx

Hours & hours on flowers & flours…..

This weekend was all about experimentation, and the beautiful Sussex Sun definitely helped to get my creative juices flowing. There’s just something about that bright yellow pulsating ball in the sky that lifts the mood and gets you going.

First was a spot of gardening. It was far too hot to stay indoors, so I decided to re-design our very messy, overgrown back garden. I could spend hours planting and mowing, weeding and just pottering outside. I’ve planted flowers that encourage our friends, the bees, to visit and literally within half an hour of planting, a little baby bee was buzzing around my French lavender. A beautiful sight. ‘Saving the bees’ has never been more important. Without them, there is no us! Simple as that. šŸ


Backache, thirst and a sudden craving for lemon drizzle cake, forced me indoors. I’ve been tweaking a recipe for ages now, and Saturday was going to be the day to perfect it!


Almond and Coconut flour lemon drizzle cake

It was divine, an absolute lemony taste sensation of a cake. So much so that by Sunday night, it had all gone.

IngredientsĀ 

1/2 cup coconut oil (softened)

1/2 cup maple syrup

3eggs

1 1/2 cups Almond flour

3 tbsp Coconut flour

1 tsp vanilla extract

1/3 cup coconut milk

Grated rind and juice of one large lemon

2 tbsp gluten free bicarbonate of soda

1 tsp gluten free baking powder

Lemon drizzleĀ 

Grated rind and juice of 1 large lemon

2 tbsp honey or maple syrup

1 tbsp coconut oil

MethodĀ 

Pre-heat your oven to 180 fan asst

Combine all your wet ingredients together in your food processor, empty into a bowl and then fold in your dry ingredients. Try not to over work the mixture. Then pop into a loaf tin lined with baking parchment.



Cook for about 40 minutes, until the top is golden brown. Check the bake with a skewer to make sure it’s cooked in the middle.

DrizzleĀ 
Melt the coconut oil and then take off the heat, add the honey or maple syrup, the juice and rind of the lemon and stir.

Once the cake is out of the oven, drizzle the mixture over and leave to cool.

Cake made, garden done, the only thing left to do was to eat a huge slab of cake, drink a mug of tea and watch my crazy family bask in the sunshine šŸ™‚

Have a great Monday all cxxx