 I love my bread maker and last week I put a bit of this and that into it to make my own version of a fruit loaf. Store bought fruit loaf is full of sugar and definitely isn't the ideal breakfast item, so I made a healthy version with no refined sugar what so ever.
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 I had a Christmas in July lunch to attend and my friend asked me to make a veggie dish to bring along, so I decided on this lovely combination of flavours and textures. It is perfect as a side dish for your dinner or even as your lunch. Add some feta or goats cheese to get an extra salty flavour and creamy texture.
 Who doesn't love pancakes? Especially on a Sunday morning! This weekend I felt like pancakes and decided to try my own recipe to see what it would turn out like and they were delicious.
Pancake goodness with no guilt attached.  I was out of my healthy snacks this morning so I decided to play around with a recipe and do my own take on it. And yes you read correctly, chocolate and beetroot. This is really a match made in heaven and it works so well, you must try it! Plus it is flour free, woohoo! Makes: 12 INGREDIENTS 2 cups water (for the quinoa) 1 cup uncooked quinoa 1 cup raw cacao powder 1/2 cup coconut sugar 2tbs rice malt syrup 3/4 cup fresh beetroot, grated 3/4 cup coconut oil, melted 1/3 cup coconut milk 3 eggs 1 1/2tsp baking powder 1/2 baking soda 1/2tsp salt 1tsp vanilla extract 1. Pre-heat your oven to 180o and grease a 12 hole muffin tray or use patty pans which is what I did. 2. Cook the quinoa as per packet instructions (1 cup of uncooked quinoa with 2 cups of water). Allow to cool. 3. Put the coconut milk, eggs, vanilla extract, 2 1/3 cup cooked quinoa (quinoa expands when cooked), coconut oil, beetroot, coconut sugar, rice malt syrup, salt, baking powder, baking soda and cacao into a food processor or blender. Mix until well combined. 4. Put into the oven and bake for 30 minutes, but check at the 20 minute mark to make sure they aren't burning. They are cooked once a skewer inserted comes out clean. 5. Cool on a wire rack and enjoy! Any left overs pop into an air tight container and store in the fridge to keep for a couple of days. I hope you enjoy this recipe and please let me know if you make it, I would love to hear how it went and what you thought of it. Tag me on Instagram and #beyourradiantself with your photo. P.S If you haven't become part of the Radiant Tribe yet, join the community now by popping in your name & email address above and click 'subscribe'. As a thank you, you will receive your very own copy of my latest eBook, 'Secrets to Sticking with a Radiant Lifestyle' instantly plus a couple of extra goodies just because I love you. Be happy & healthy,   It has been a while since I last added a recipe, but today I got experimenting in the kitchen once again. I felt like chocolate but was all out of my usual stash of Loving Earth blocks and with a little bub now it isn't as easy to just 'pop down the street'. So I decided to try my hand at making my own chocolate...and boy is it yummy!! INGREDIENTS 1/3 cup coconut oil 80g melted butter 2tbs raw cacao powder 2-3tbs rice malt syrup (depending on how sweet you want it) Add nuts and dried fruit to your taste...I used almonds, cashews, sultanas, cranberries and raisins. 1. Put the nuts and dried fruit into a food processor and pulse until they are chopped into smaller chunks. 2. Line a baking tin with baking paper. Spread the fruit and nut mixture over the base of the tin. 3. Heat a saucepan on medium heat. Melt the butter and coconut oil. Once melted take off the heat. 4. Add in the cacao and rice malt syrup to the melted oil & butter mixture and stir until combined. 5. Pour the melted chocolate mixture over the fruit and nuts in the tin. 6. Pop into the freezer for 30 minutes or until set. 7. Remove from the freezer and then pop it into the fridge for a further hour. Then you can slice and pop into an air tight container, or enjoy right away. I hope you enjoy this recipe and please let me know if you make it, I would love to hear how it went and what you thought of it. Tag me on Instagram and #beyourradiantself with your photo. P.S If you haven't become part of the Radiant Tribe yet, join the community now by popping in your name & email address above and click 'subscribe'. As a thank you, you will receive your very own copy of my latest eBook, 'Secrets to Sticking with a Radiant Lifestyle' instantly plus a couple of extra goodies just because I love you. Be happy & healthy,   Who doesn't love flavoured milk? I know I sure do, and if you missed if from a couple of weeks ago, I have a chocolate mylk smoothie recipe which you can get here. Normal flavoured milk is full of sugar and if you don't drink dairy milk then you are very limited to what you can enjoy. But fear no more...here is my strawberry version where you can use any milk you like. INGREDIENTS 250ml organic almond milk 2tbs organic vanilla or natural yoghurt 1/2 punnet of strawberries, cut in half 4 dates 1tsp vanilla extract Sprinkle of chia seeds on top You could also add banana and ice if you wanted too. 1. Easy peasy...pop all the ingredients into your smoothie maker and let it spin. 2. Pour into your favourite jar or glass and top with the chia seeds. 3. Drink up and enjoy my healthy version of strawberry mylk. P.S If you haven't become part of the Radiant Tribe yet, join the community now by popping in your name & email address above and click 'subscribe'. As a thank you, you will receive your very own copy of my latest eBook, 'Secrets to Sticking with a Radiant Lifestyle' instantly plus a couple of extra goodies just because I love you. Be happy & healthy,   Put your hand up if you love scrambled eggs? ME ME!! I whip this lunch up all the time and you can even have it for breakfast or dinner if you want something quick and easy. Use your leftover vegies with this recipe as well. Now these scrambled eggs come with a healthy twist...of course! Serves: 1 INGREDIENTS 2 organic free range eggs 1tbs almond milk (or any milk of your liking) Cracked pepper Parmesan cheese, sprinkle Cherry tomatoes, halved Baby spinach Fresh basil leaves 1. Pop a fry pan on the stove on medium and allow it to heat up while you go onto the next step. 2. Crack the eggs into a bowl along with the almond milk, pepper and cheese. Whisk them together until combined. 3. Add the tomatoes, spinach and basil into the bowl and mix. 4. Pour the mixture into the frying pan. With a egg flip, keep mixing around the eggs until they become scrambled. Make sure they are cooked all the way through and your vegies are heated. 5. Serve with a slice of toast or on it's own, whichever you prefer. P.S If you haven't become part of the Radiant Tribe yet, join the community now by popping in your name & email address above and click 'subscribe'. As a thank you, you will receive your very own copy of my latest eBook, 'Secrets to Sticking with a Radiant Lifestyle' instantly plus a couple of extra goodies just because I love you. Be happy & healthy,   I am a HUGE smoothie lover and when I made this one on a lovely summer's day, I was in taste bud heaven, I just had to share it with you! INGREDIENTS Blueberries Pineapple Mango Green grapes Coconut water (I just guesstimate the amount of ingredients I put in, have fun with it) 1. Put all your ingredients into a smoothie maker or blender and...BLEND until well combined and the fruit has been broken up. 2. Drink up and enjoy the taste of summer on your tongue! P.S If you haven't become part of the Radiant Tribe yet, join the community now by popping in your name & email address above and click 'subscribe'. As a thank you, you will receive your very own copy of my latest eBook, 'Secrets to Sticking with a Radiant Lifestyle' instantly plus a couple of extra goodies just because I love you. Be happy & healthy,  |
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This website and all the information it contains is based on my personal experience and journey which I am sharing for educational and informational purposes only. Please consult your own doctor or healthcare provider to determine the best course of treatment for you and before starting any new program. |