Wednesday, 20 December 2017

TOP TIPS FOR FLYING


It’s the holiday season!! Which means it’s that time of year when everyone flees to various places around the world to spend time with friends and family over the festive season. This Christmas, I’m trading roast dinners for BBQs on the beach, which I'm super excited about! 

Over the last couple of years I’ve been lucky enough to explore some wonderful places in the world. I absolutely love travelling (who doesn’t), however with every holiday usually comes a lengthy flight and it always makes me a little anxious about what I’m going to eat on the plane. 
                                                                                                                                              
Plane food is far from delicious or nutritious. It really upsets my tummy and makes me feel pretty grim so I try to avoid it at all costs.


Over these years I’ve adopted a few tips to help make the long journey’s a little less stressful and a little more nourishing so I don’t start my holiday with tummy cramps!

Bring your own food.

My hand luggage is always packed to the brim with food! Before I head off on my travels I always stop by a health food store and stock up on a selection of healthy snacks and treats to nibble on or if I have time, I’ll bake some goodies for the road. Nuts, fruit, energy balls and banana bread are my go to travelling snacks! You can bring most types of food on flights, just ensure it’s solid and not in liquid form. Things like soup, smoothies / juices and yogurts might not make it through security. I’ll also make myself a couple of packed lunch boxes with veggies or salad and some protein.

Eat a big meal before your flight.

There’s nothing worse than being really hungry and smelling / seeing food being served all around you but not being able to eat it! I find if I have a big meal before my flight and have a selection of snacks in my bag, I’m less likely to want to eat plane food when it’s being served.

Only eat when you’re hungry:

Plane food can be served at weird times of the day (like being served breakfast at 2am). If I’m on a long haul flight, I try to stick to normal eating times and only eat when I'm hungry. It’s not always easy, which is why bringing your own foods gives you a little more flexibility on when to eat your meals (just try not to eat all of your snacks in one go)!                                                                       

Stay hydrated: 

Sometimes when we’re dehydrated the sensation of thirst can mislead the body into thinking it needs food rather than water. Staying hydrated will ultimately stop this from happening and thus avoid unnecessary craving, munching or overeating. Once you’ve gone through security, buy a big bottle of water and kindly ask the flight attendants to refill your bottle throughout your flight. I also find drinking lots of water on the plane stops the air con from drying out my skin. 

Get some movement in: 

I’m not very good at sitting down for long periods of time, especially after I’ve just eaten. I always get very fidgeting when sitting on a plane for more than a few hours, so I like to have a little wonder up and down the plane aisles to stretch my legs. Moving around after you’ve had a big meal on the plane will also aid digestion. 


Do you guys have any good tips for travelling? If so I’d love to hear them!!

Big love xxx
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Sunday, 17 December 2017

SPEEDY RAW HAZELNUT BROWNIES


I absolutely love Christmas!!! It's my favourite time of the year. I love all the glitzy festive parties, cosy nights in by the fire with loved ones and most importantly – all the delicious food. Although my Christmas will be a little different this year as I will be spending it in the sun (hellooo BBQ on the beach) I’m still thoroughly enjoying the big build up to it in London!

These are the perfect festive treats to bring along to a Christmas party, I can't recommend them enough. I made these raw chocolate and hazelnut brownies for my annual girls Christmas gathering and the girls absolutely loved them! They’re completely free from gluten, dairy and refined sugar and the best thing about them is that they took me less than 10 minutes to make!

Ingredients:

2 cups of medjool dates
100g hazelnuts
¼ cup of cacao nibs - optional
3 tbsp cacao powder
1 tbsp coconut oil
70g raw Ombar coco and almond chocolate bar
Pinch of salt




Method:

Add 50g of hazelnuts into a food processor and pulse into chunks.

Add the dates into the food processor, along with the cacao powder, coconut oil, and salt. Blitz until combined.

Transfer the brownie mix into a brownie tin (or plastic tub) and sprinkle the cacao nibs in. Compact the mix in the tin using the back of a spoon.

Add the rest of the hazelnuts to into the food processor and pulse into small chunks, then place to one side.

On a very low heat, melt the Ombar chocolate. Once melted, lather over the top of the brownie base.

Sprinkle the remaining hazelnuts over the top and freeze for a minimum of 5 minutes.

Once removed from the freezer, slice up and enjoy!



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Friday, 8 December 2017

GIANT GF PEANUT BUTTER AND CHOC CHIP COOKIES



Who doesn’t love classic chocolate chip cookies at Christmas?!?!

Christmas is my favourite time of year! I absolutely LOVE getting creative in the kitchen during the festive period and baking lots of yummy festive treats. These are such an easy treat to bake for friends and family to enjoy and they’re completely free from gluten, dairy and refined sugar!


I’ve used a heavenly bar of raw Ombar chocolate for my chocolate chips. It’s one of my favourite raw chocolate brands (however any chocolate will work).


I hope you enjoy these as much as me! J


Ingredients:

2 ½ cups of gf rolled oats
½ cup of peanut butter
¼ cup of maple syrup
1 tbsp vanilla essence
1 tbsp baking powder
2 organic eggs – replace for flax seed egg to make vegan*
35g of raw Ombar coco and almond chocolate
Handful of almonds


1 flax egg =  1 tbsp. ground flax seeds and 6 tbsp. water



Method:

Pre heat the oven to 190 degrees.

Add the oats into a large bowl. Then add the peanut butter, maple syrup, vanilla essence and baking powder. mix well.

Crack both eggs into a mug and whisk together with a folk, then stir them into the bowl.

Roughly chop the almonds and chocolate into chunks and add them into them bowl. Stir well until everything is combined.

On a lined baking tray, using an ice-cream scoop or your hands, roll the mix into little balls and shape them into cookies.

Oven for 10 – 15 minutes. Keep checking to ensure they don’t burn.

Allow to cool and enjoy!!



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