Pancake mix:
Ingredients:
1 large bananas (ripe to overripe)
2 medium eggs
1/2 tsp of baking powder
Pinch of salt (optional)
Compote:
7 prunes
1/2 Banana
12 Cashews
1 tbsp Cocoa/Cacao
1 tsp Stevia
1 tsp Vanilla essence
Compote Intructions :
Blend all ingredients together and place in the fridge. ( it's that simple! )
Pancake Instructions:
In a bowl, crack the eggs and add in the baking powder. Whisk together. In another bowl add mash the banana lightly with a fork. It should be a chunky consistency to
make sure the pancakes are fluffy. Then combine the mixtures and stir.
In a frying pan, cook mini pancakes over a medium low heat. 1 or 2
tablespoons of batter at a time is easiest so that each mini pancake turns out perfectly. Flip each pancake and serve.
Serving suggestions: drizzle with honey, Passionfruit and/or blueberries
Enjoy!
K x
Ingredients: Makes two servings
1 Butternut Squash
80g Split peas
1/3 Courgette
5 Mushrooms
1 tbsp soft cheese (optional)
1/2 red, 1/2 yellow pepper
1 tsp Mustard
1 tbsp Soy sauce
1 tsp Turmeric
5 plum tomatoes
salt and pepper seasoning
Serving suggestions: Serve with broccoli, natural yoghurt,
Quorn chicken and spinach. Drizzle with lemon.
Instructions:
Cut down the middle of the squash and scoop out/remove all seeds on either side. Score several times to allow an even bake. Place on a baking tray and drizzle with olive oil. Leave to bake for one hour, keep a close eye on the softness of the squash, using a knife to pierce it on occasion. Finely dice all the vegetables together and place in a bowl, add the soft cheese here, plus soy sauce, turmeric, mustard and seasoning of choice. Mix together. Add mixture to squash and bake in the oven for further 15 minutes.
Serve and enjoy!
K x
11 TK xServiceBake for
Ingredients:
3/4 head of cauliflower
2 eggs
Paprika
Spinach
Salt and pepper
Serving suggestion:
Layer tortillas and spread on hummus or avocado, top with
cashew nuts and tomatoes.
Instructions:
Use a food processor to dice the cauliflower into a rice like texture.
Whisk up the eggs, add seasoning and diced spinach to the mix.
Combine the cauliflower into the mixture, spread mixture onto a baking sheet into small fairly flat circles. Bake in the oven at 180 for 10 minutes. Flip each tortilla and place back in the oven for a further 6minutes.
Optional: Heat a pan on the hob with a dash of oil, once cooked, remove tortillas from the oven and place on the pan, using a spatula flip to get a nice and crispy brown surface.
Voila!
K x
Ingredients:
10 Dates
12 Cashews
1 tbsp Cocoa/Cacao
1 tbsp Peanut Butter ( *or nut butter of choice)
1 tbsp Agave
2 tbsp Flaked Almonds
1 tsp Vanilla essence
1 tsp Cinnamon
Salt + Stevia (natural sweetener) to taste
Makes 5-10 bliss balls.
Serving suggestions:
Coat with a selection of toppings such as chia seeds (right)
coconut flakes, cocoa, diced nuts.
Instructions:
Using a hand mixer/blender or food processor place all ingredients together in a bowl. Blend and roll into balls. Place in the fridge for as long as you can avoid temptation ( ideally 20minutes). Serve and enjoy!
No baking involved..its that simple!
K x
Ingredients
100g Blueberries
100g Raspberries
8 Strawberries
1/3 medium sized Mango
2 tbsp Natural Yoghurt
1/2 Banana
1 tbsp ground Ginger
1 tsp Cinnamon
200ml Almond milk
Instructions:
Half the strawberries and cut the banana and mango into chunks.
Place all the ingredients into a food processor, whizz for 1 min and serve in a cold glass. Ta Dah!
This smoothie will have a slight texture and won't be completely smooth due to the blueberry skin, but it tastes delicious! It's a healthy alternative to many refined sugary cereals and flask friendly, so you can enjoy it wherever/whenever, helping to satisfy your appetite till midday! The addition of ginger can be optional, but I think it gives it a nice kick to your morning breakfast.
K x
Ingredients:
15 Dates
20 Cashews
1 tbsp Cocoa/Cacao
1 tbsp Almond Butter ( or nut butter of choice)
3 tbsp Agave
1 tsp Vanilla essence
Salt + Stevia (natural sweetener) to taste
Serving suggestions:
Instructions:
To form the base combine the Cocoa, 5 Dates, Cashews,
Stevia, 1 tbsp of Agave together and process into a crumbly mix.
Flatten into a deep dish evenly at a height of 1-2 inches. Refrigerate for up to 20minutes.
Filling: Whilst the base is cooling combine and process the dates, vanilla essence, agave and nut butter into a smooth caramel. Place on top of the base and return to the fridge for a further 10 minutes. Use a heart cutter or if your brand free hand into the shape of a heart!
Topping suggestion: Make a paste with some cocoa almond milk and agave, then sprinkle over pumpkin seeds, chia and/or desiccated coconut flakes.
serve with fruit for extra sweetness.
K x
KKNo baking involved.
Ingredients:
1 large bananas (ripe to overripe)
2 medium eggs
1/2 tsp of baking powder
Pinch of salt (optional)
1 scoop protein powder of choice
1 tbsp almond milk
Serving suggestions:
Top with blueberries, pear and banana, sprinkle with
cinnamon and stevia.
Instructions:
In a bowl, crack the eggs and add in the baking powder and almond milk. Whisk everything together and in another bowl add mash the banana lightly with a fork. It should be a chunky consistency to make sure the pancakes are fluffy. Then combine the mixtures, and stir in protein powder. In a frying pan, cook the pancakes over a medium low heat. Ideally 1 or 2 tablespoons of batter at a time is easiest so that each pancake turns out perfectly. Flip em', stack em' high and enjoy your pre workout pancakes!
K x
Ingredients:
Base:
2 tbsp walnuts
1/2 cup cashews (softened)
1/2 cup dates
1tsp cocoa
1tbsp vanilla essence
Pumpkin layer:
1 tbsp peanut butter (nut butter of choice)
2 tbsp honey/agave
1 cup dates
1 Cup Pumpkin Puree
Pinch of salt
1 tbsp almond milk
Stevia to taste
Instructions:
K x