I’m a big supporter of eating a
filling, sustainable breakfast in order to keep me fuelled and energised
throughout the day.
Eggs are always part of my morning ritual for a number of
reasons; they keep me full until lunchtime and stop me from craving a mid-morning
snack, they’re full of protein and are really inexpensive.
To keep my taste buds fresh, I often mix up the ways in which I cook them; scrambled, poached and boiled, but my favourite way is by far baked eggs! Baked eggs in avocado is so delicious and very simple to make.
Ingredients:
2 organic eggs
1 avocado
Handful of cherry tomatoes
Salt & pepper to taste
Method:
Preheat oven to 190 degrees.
Cut avocado in half and
de-stone.
On a lined baking tray, place
both avocado halves and season with salt & pepper.
Crack one egg into each of the
avocado holes (n.b. you may need to scoop a bit of avocado
out with a spoon to make the
hole bigger, so the egg doesn't slip out).
Add a few cherry tomatoes on the
tray and drizzle with olive oil.
Bake in the oven for approx. 10
mins – until egg white is cooked.
Winter is well and truly on its
way and nothing beats getting home from a long day in the office, to a warming
and nourishing coconut curry bowl.
This is one of my favourite recipes, it is bursting with plentiful flavour and nutrition and I can't get enough of it at the moment! I gave the recipe to a friend who was throwing a dinner party and it went down a treat with them all!
Coconut milk is great for making rich,
creamy sauces and is a really good addition to the diet for those who are unable to
have dairy. The nuts and seeds in this
dish gives it a really delicious crunch, as well as adding lots of nutritional
value.
Ingredients (serves two)
1 cup brown rice
1 can coconut milk - Try my homemade coconut milk.
2 chicken breasts – diced
1 onion – chopped
1 clove of garlic – chopped
Approx. 1cm of fresh ginger -
chopped finely
5 broccoli florets - chopped
Big handful of spinach
1 tbsp. olive oil
Handful of almonds
A sprinkle of coconut flakes
and pumpkin, sunflower and sesame seeds to top
Salt and pepper to taste
Method
Add rice into saucepan with
water and boil for approx. 30 mins (until liquid is absorbed and the rice is
soft and fluffy).
Whilst the rice is cooking,
chop the almonds into small chunks and add them into a frying pan and roast for
approx. 1-2 mins. Then place to one side.
In one saucepan add the
spinach, broccoli, ginger and coconut milk and keep on a slow simmer for
approx 8 minutes.
In a separate pan fry the
onions, garlic and chicken with the olive oil, until cooked.
Transfer the coconut milk sauce
in the pan with the chicken and stir for 1 min.
Drain the rice and serve in a
bowl, add the chicken and sauce to the bowl and sprinkle with almonds, seeds
and coconut flakes.
Have a wonderful day.
Charlotte x
These are by far my favourite go to treats for the following reasons;
1. They are super quick and easy to make
2. They taste so indulgent and satisfy the strongest chocolate cravings
3. They are full of ingredients that help boost the immune system
The main ingredient in these cups is coconut oil, which carries significant health benefits. It can kill harmful organisms, reduce inflammation and arthritis, keep you feeling fuller for longer, improve blood and cholesterol levels, boost brain function and help fight cancer!
So not only will you be nourishing your taste buds with these little delights, but also nourishing your body! #winning
N.B. this recipe will also work well without the peanut butter, for those with nut allergies.
Ingredients - makes two cups (to double the amount of cups, double each ingredient);
2 tbsp coconut oil
1 tbsp raw cacao powder
1 tbsp pure maple syrup / honey or any other natural sweetner
1 tbsp peanut butter
Method:
Mix together all ingredients in a bowl
With a spoon, scoop mix into cupcake molds (I use silicone molds, however paper will also work)
Place in the freezer for a minimum of 10 minutes
I love having one of these cups with a cup of peppermint tea!
I must admit, before I changed the way I ate, I was never a huge fan of bounty bars. They are always the hopeless little choccies, left lingering at the bottom of the Christmas box of celebrations. However, these little recreations are so, so tasty (and extremely moreish). They are way more indulgent than any shop bought bar and I am now, officially a bounty convert.
Unlike shop bought chocolate bars, which are riddled with nasty additives, these are packed with healthy fats, which our body needs in order to absorb important vitamins (as well as making our skin glow). Not to mention, these bars are completely; wheat, gluten, dairy and refined sugar free. I often make a big batch and freeze them, then enjoy them as a choc ice after dinner.
I hope you love them as much as me!
Ingredients:
1 cup unsweetened desiccated coconut
1 packet of coconut cream
1 tbsp gf vanilla essence
1 tbsp pure maple syrup
Chocolate coating;
1 tbsp raw cacao powder
2 tbsp coconut oil
1 tbsp pure maple syrup
Method:
Mix all ingredients for the middle layer into a bowl
Once mixed, placed in a lined, square tin, about 2cm thick and freeze for a minimum of two hours
Once frozen, remove the coconut slab from the freezer and cut into small squares / rectangles
To make the chocolate coating; mix the remaining ingredients in a bowl and dunk the bars into the sauce, until completely covered
Place in the freezer for approx. 10 mins
I'd love to hear how you get on with making these :)
