recipes to live for!!
some yummy, healthy and fantastic recipes!
Keep it simple, keep it natural, it keeps you healthy!
Going nuts for porridge
1/2 cup oat
1tsp peanut butter
1tsp my own Maca/chia/flax mix
1 tsp coconut (shredded)
Alternative milk - oat/coconut/almond/hemp/rice
Put the oats in your saucepan
Add boiling water till oats are covered
Leave for 10 mins
Put the oats on the hob - medium to high heat
Add 1/2 cup of your alternative milk
Heat up the porridge
Pour into a bowl once hot
Add the rest of the ingredients and make it look pretty
Then it's just a case of eating it, feeling like a unicorn and going yum yum yum
For the spice mix:*
For the tofu scramble:
- 2 tablespoons nutritional yeast
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 3/4 teaspoons turmeric
- 1/4 teaspoon garlic powder
- 1 tablespoon oil (such as olive or vegetable)
- 8 oz button mushrooms, sliced (about 1 1/2 cups sliced)
- 1 red pepper, chopped
- 1/2 yellow onion chopped
- 2 cloves garlic, minced
- 1 454g block medium-firm tofu or firm tofu OR 2 349g blocks extra firm silken tofu(a little more or less tofu won't make a big difference)
- 1 19oz can black beans (2 cups), drained and rinsed
- Add all of the spice mix ingredients into a bowl and stir to combine.
- Heat a large skillet over medium-high heat and add the olive oil. When hot, add the mushrooms, pepper, onion, and garlic and sauté for about 8 minutes until everything just starts to brown.
- Add the tofu blocks and break it apart with your spoon until you get a nice scramble texture with lots of chunks. Stir in the spice mix and black beans. Heat through for another 5 - 8 minutes until hot.
Coconut flour pancakes
Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
- 2 bananas mashed
- 1 cup non dairy milk
- 2 teaspoons vanilla extract
- 1 pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- coconut oil for frying
Serve hot with coconut oil, syrup, or fruit.
- Preheat frying pan over medium-low heat. In a small bowl mash the banana, about two minutes. Mix in milk, vanilla, and stevia.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
- Grease pan with coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
Banana & Oat cookies
• 2 medium ripe bananas, mashed
• 1 cup Oats
• 1/4 cup chocolate chips
Preheat oven to 350°F.
Spray a non-stick cookie sheet with cooking spray or use a Silicone baking sheet.
Mix the mashed bananas and oats in a bowl.
Fold in the chocolate chips and place a tablespoon of each on the cookie sheet.
Place in the preheated oven and cook for 15 minutes.
You can also make little breakfast cups by moulding the mix into the bottom of muffin trays. Once cooked leave cool then fill with yoghurt and berries.
Chocolate breakfast pudding
- 6 oz unsweetened chocolate (100% cacao)
- 1 3/4 cups almond milk (or any non-dairy milk)
- 1 cup (about 12) Medjool dates
Top with cacao nibs or chocolate chips, Enjoy! Keep in the fridge for up to 3 days.
- Roughly chop the chocolate into small chunks. Melt using a double boiler.
- In a blender, combine the almond milk and dates. Blend on high until smooth.
I use a Nutribullet for this
- Add the melted chocolate and blend again until combined.
- Pour into small bowls or jars. Refrigerate for at least 4 hours until set.