MACA CHOCOLATE BITES

With Christmas just around the corner, I’ve been playing about with lots of sweet treat creations. Cutting out refined sugar, definitely doesn’t mean you can’t indulge over the festive period! These chocolate bites are seriously easy to make and are way more delicious and nutritious than chocolates available in the supermarkets! I’m so excited to make a big batch and hang them on my Christmas tree!

For those of you who are unsure what maca powder is, it is often referred to as a superfood and is very rich in vitamin B, C and E. It is known for balancing women’s mood and also boosting libido! I personally think it tastes a lot like the fluffy, middle part of Maltesers, so it works very well with chocolate.

Ingredients (makes approx. 8 chocolates):

3 tbsp. coconut oil
Knob of organic, unsalted butter
1 tbsp. raw cacao powder
1 tbsp. maca powder (recipe will work without, but won’t taste quite the same)
2 tbsp. cacao nibs
2 tbsp. pure maple syrup or honey

N.B. to make this recipe vegan, omit the butter and add an extra tbsp. coconut oil

Equipment:

Empty ice cube tray
Paper to wrap the chocolates in (I used baking paper) – optional

Method:

Melt the coconut oil and butter in a pan, until liquefied.

Transfer into a bowl and mix in cacao powder, maca powder, maple syrup and cacao nibs - stir well.

Pour the chocolate mix into the ice cube tray and freeze for a minimum of 1 hour.

Once frozen, pop the chocolates out of the ice cube tray and wrap them in some paper to make little sweeties.

Let me know what you guys think! 

Much love xx

RUNNY FRIED EGG, HERB ROASTIES AND SALTED, CRISPY KALE

During the long, cold winter days, I always crave something warming and filling to keep me fuelled and this dish definitely hits the spot. A combination of mixed herb carrot and potato wedges, served with salted, crispy kale and a runny fried egg on top is so nourishing and sustainable, which keeps me full for hours!

This dish was a result of using up left over roasties from a Sunday roast and now I make it all the time. You just can't beat dippy eggs and crispy wedges!!

Ingredients:

1 egg

1 potato 

1 carrot

1/2 bag of kale

2 tbsp. mixed herbs

Handful of fresh thyme 
Drizzle of olive oil
Good helping of salt (I use Himalayan) and black pepper

Method:

Preheat the oven to 190 degrees.

Chop the potato and carrot into wedges and place in an oven proof dish. Season with mixed herbs, fresh thyme, salt and pepper and drizzle with olive oil.

Roast for 30-40 minutes (until brown and crisp), stirring occasionally.

Remove the dish from the oven and add the kale on top of the wedges. Add a sprinkle of salt and a drizzle of olive oil and pop back in the oven for a further 5 minutes.

Whilst the kale is cooking, crack an egg into a pan, with 1 tsp. coconut or olive oil and fry until cooked (about 4 minutes).

Remove dish from the oven, plate the kale, roasties and add the fried egg on top.

Dip the crispy wedges into the runny yolk and enjoy! 

N.B to make this dish for more than 1 person, double the ingredients.

HOMEMADE FROTHY COCONUT MILK

Coconut milk is so quick and easy to make and nothing beats a warm, frothy cup of milk on a cold day! I love making my own nut milk, as I know exactly what goes into it and know it won't contain any weird preservatives.

Nut milk is free from lactose, dairy, soy, nuts and grains, so it's a great alternative to cows milk, for those who have intolerance's or are vegan. 

There are so many health benefits that come with drinking coconut milk, which is why I try incorporate a little bit into my diet each day. It is known to lower blood pressure and cholesterol, build muscle and help burn fat, prevent fatigue and keeps you feeling full for a longer period of time! 

Another benefit of coconut milk is that it is so diverse! You can use it in curries, mix with tea / coffee, juices and smoothies, enjoy it with porridge or freeze it to make milky ice-pops!

I'd love to hear how you enjoy yours!

Ingredients:

1 cup desiccated coconut

2 cups water

Method:

Add the coconut and water into a pan and bring to the boil.

Remove from the hob and let cool. Then transfer into a food processor and blitz for a couple of minutes.

Strain the coconut through a cheesecloth or a very fine sieve, squeezing as much of the juice as you can from the coconut.

Transfer into a mug and enjoy warm or keep refrigerated for up to 2 days.

N.B. you can add maple syrup, vanilla essence, blended raspberries, blueberries or strawberries to add extra flavour.

CHOCOLATE BANANA POPSICLES

These banana pops are my go to snack in the summer! They are so cooling and refreshing and really hit the spot when I'm craving something sweet, they're also very simple to make. You can add any toppings you want; crushed nuts, seeds, cacao nibs and nut butters go particularly well.

I use raw cacao powder a lot in all of my recipes. Firstly, because I love chocolate and secondly, it is packed with nutritional benefits. 

Cacao is extremely high in antioxidants, full of magnesium and has more calcium than cows milk! It is often referred to as a 'superfood' and despite all the goodness it brings to our bodies, it tastes so good! 

I hope you enjoy these little delights as much as me! 

Ingredients:

2 bananas 
4 lolly sicks 
1 tbsp. cacao powder 
2 tbsp. coconut oil - melted
1 tbsp. pure maple syrup or any other natural sweetener  
2 tbsp. desiccated coconut

Method:

Peel and cut both bananas in half and place the lolly sticks in the bottom of each half.

Pop the bananas in the freezer for a minimum of 30 minutes.

For the chocolate sauce; mix the coconut oil, cacao powder and maple syrup in a bowl and stir well.

Remove frozen bananas from the freezer and dunk the ends into the chocolate mix and then quickly dunk into the desiccated coconut (the chocolate will freeze very quickly, so be quick when adding the toppings).

Enjoy straight away or store in the freezer. 

WHY RESTRICTING FOOD INTAKE CAN BE DETRIMENTAL

Raw Cake at Tanya's Cafe

So many people these days are ‘dieting’, in a bid to either lose weight or gain a healthier life. The problem with diets is that they are a short term fix and are not sustainable to carry out long term. Diets often involve prevention and restriction, which can result in overindulging and binging.

Whilst I’m all for incorporating healthy food and lifestyle, I truly believe we shouldn’t prevent or restrict ourselves in a way that makes us unhappy or guilty when we give in to what we want (because that’s not healthy). Being on so many restrictive diets myself, I know how detrimental this can be. If I told myself I couldn’t have something, I would obsess over it and want it even more, this then led to overindulging and binging, followed by guilt and self-loath.

In order to be healthy, you need to be happy! It’s so important to find a balance that allows us to enjoy and embrace life, as well as looking after ourselves. Allowing yourself to lead a balanced diet and eat what you want in moderation will not only make you happier but will most likely stop you from binging and feeling guilty about it. I soon learnt that if I wanted another one of my raw coconut bounty bars or a chocolate peanut butter cup, then I would allow myself. This relaxed attitude often made me not even want to go back for seconds! 

Eating a whole foods diet is not a fad diet, it’s a lifestyle change and it's a really maintainable way to live. I eat the way I do simply because it’s helped me gain control over my symptoms and makes me happier and healthier. I enjoy waking up with energy now, rather than feeling  groggy and sluggy and I certainly don’t miss that 4 o’clock slump feeling at my desk!

Whatever you decide to eat, ensure that it makes you feel good. The more we try to restrict ourselves the more we crave, so let’s be kind to ourselves and keep that happy balance!

Have a wonderful day xx