No-Bake Flapjacks

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I absolutely adore oats, almond butter, maple syrup and chocolate – so with those as the staple ingredients these flapjacks are without a doubt one of my favourite sweet treats to have at the moment! They are so simple to prepare, the only thing that may be difficult is not eating them straight from the bowl! So – without further adieu, I give you my No-Bake Flapjacks!

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This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

200g oats
160g smooth almond butter
150g maple syrup
Pinch of coarse salt
Shake of ground cinnamon
40g dark chocolate (min 70%)

Method:

  1. In a large bowl combine the almond butter, maple syrup, salt & cinnamon.
  2. Heat the mixture either over a bain-maire or in your microwave for 1-2 minutes until smooth.
  3. Fold in the oats and mix until fully coated in the mixture.
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  4. Place the mixture into a baking tray and smooth out into an even layer.
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  5. Chill in the fridge for 2-3 hours until set, remove from the tin and slice into bars.
  6. Melt the chocolate and pour generously over them, serve and enjoy!
    Best stored in the fridge πŸ™‚

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Sweet Potato and Bacon Baked Eggs

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Baked eggs are one of my absolute favourite things to make at the weekends. Here is my latest combo just in time for you to try out this weekend!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

Serves 2

100g of sweet potato spiralised
2 medium eggs
2 pieces of back bacon
1 tsp coconut oil

Method:

  1. Preheat your oven to 200Β°c/ 390Β°F.
  2. Lightly steam the sweet potato for 3-5 minutes with some salt & black pepper until softened.
  3. Add 1/2 tsp of coconut oil to a pan and heat until smoking, add the bacon and cook for 2-3 minutes a side until golden and crispy.
  4. Using the remainder of the oil, grease 2 ramekins.
  5. Chop up the bacon into bite-sized pieces and mix with the sweet potato.
  6. Add the bacon and sweet potato to the ramekins and create a small well in the middle.
  7. Crack an egg into each of the ramekins, sprinkle with salt and pepper and place in the oven.
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  8. Bake for 15-20 minutes until the eggs are cooked to your liking.
  9. Serve and enjoy!

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Roasted Romanesco Broccoli

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I absolutely love both broccoli and cauliflower, RomanescoΒ broccoli is the perfect in between! It is so versatile and delicious! This version baked with lemon and garlic is perfect to enjoy by itself or to add to your dinner as a side dish.

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This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30

1 head of Romanesco BroccoliΒ (300g)
1 tsp olive oil
Juice and zest of 1/2 lemon
2 cloves of garlic, minced
1/4 tsp cayenne pepper
Coarse salt & cracked black pepper

Method:

  1. Preheat your oven to 190Β°c/ 375Β°F.
  2. Separate the broccoliΒ into florets and place in a large bowl.
  3. To the bowl add the olive oil, lemon juice, zest, garlic and cayenne pepper and mix thoroughly.
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  4. Lay the broccoli out onto a baking tray lined with parchment paper and sprinkle with salt and pepper.
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  5. Bake in the oven for 25-30 minutes, until crispyΒ & golden. Serve and enjoy!

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Strawberry Froyo

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This Strawberry Froyo is the perfect summer treat to have ready to go in the freezer for a hot day!

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This recipe is Gluten Free, Dairy Free, Paleo & Vegan.

1 large tub (500g) natural or vanilla coconut yoghurt
2 punnets (500g) fresh strawberries
50g honey
2 tbsp lemon juice

Method:

  1. In a large bowl add all of the ingredients and blitz on high until smooth.
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  2. Pour the mixture into a freezer-safe container and place in the freezer for 2-3 hours until fully set.
  3. Serve and enjoy!

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Quick and Easy Chicken Skewers

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A really simple recipe that I’m loving for quick dinners at the moment, I’ve made it quite a few times over on my Snapchat so I thought it was time to share it here too!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

2 large chicken breasts, cut into strips
4-5 medium sized mushrooms, halved
1/2 a red onion, diced
1/2 a red pepper, diced
1/2 tsp coconut oil
2-3 tbsp hot sauce
1/4 tsp garlic granules
Large pinch of rock salt
1 tbsp dried Italian herbs

Method:

  1. Preheat your grill/broiler to high.
  2. In a large bowl combine the coconut oil, hot sauce, salt, garlic & herbs.
  3. Add the chicken and fully coat it in the mixture. (If you have time set it aside to marinade for 15-20 minutes.)
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  4. Next, thread the chicken and vegetables onto wooden skewers.
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  5. Grill/broil for 12-15 minutes until the chicken is fully cooked, serve and enjoy!IMG_7589

Black Forest Gateau Overnight Oats

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As much as I adore my morning porridge, it’s coming to that time of year where you long for something cooler with a huge burst of flavour – this scrumptious and totally indulgent Black Forest Gateau Overnight Oats, certainly, ticks all of the boxes! Definitely, one to prepare and enjoy over a long and leisurely summers morning!

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This recipe is Gluten Free, Dairy Free & Vegan.

1 cup (90g) rolled oats
1 tbsp (15g) whole chia seeds
200g whole, fresh cherries
2 tbsp (30g) honey
2 tbsp cacao powder
1/4 tbsp vanilla powder
1 cup (200ml) almond milk
2 small tubs of coconut yoghurt, (250g) I went with vanilla flavoured

Method

  1. Begin by portioning the coconut yoghurt out into two containers, holding back 2 tbsp for topping at the end.
  2. Destone and half the cherries, keeping two whole for topping at the end.
  3. In a large bowl combine the oats, chia seeds, cacao powder & vanilla powder.
  4. In a large jug combine the honey and almond milk and mix thoroughly until it comes together, pour this mixture into the oats and stir until combined. Set aside while you complete the next steps.
  5. Add 1/4 of the cherries to the containers with the coconut yoghurt.
  6. Next finely dice the remainder of the cherries and add it to the oats mixture.
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  7. Pour half of the oat mixture into each of the containers and refrigerate either overnight or for a few hours until set.
  8. Once you are ready to serve, dress with the final 2 spoons of coconut yoghurt and remaining cherries, serve, devour and enjoy!IMG_7519

Avocado Pork Burgers

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These Avocado Pork Burgers are insanely delicious! I love burgers and I love avocado so for me this is a total match made in heaven! One of the best ways to liven up your burgers this BBQ season.

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This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

500g minced pork
1 large Hass avocado (150g)
4-5 cloves of garlic, minced
2 tbsp (30g) ground almonds
large pinch of chipotle
large pinch of coarse salt & black pepper
1 tsp coconut oil

Method:

  1. Begin by dicing the avocado into tiny chunks.
  2. In a large bowl combine all of the ingredients bar the coconut oil.
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  3. Shape the mixture into patties, this recipe yields 6-8 burgers depending on the size you go for.
  4. Leave the burgers to rest for 15-20 minutes before heating your griddle pan with the coconut oil.
  5. Once the pan is piping hot add the burgers and cook for 6-8 minutes a side, until golden and fully cooked.
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  6. Serve and enjoy with your choice of sides!IMG_7537

Prawn and Mango Lettuce Cups

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These Prawn and Mango Lettuce Cups have just 3 quick and easy steps and you have the most delicious summer bites!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

Large handful of mango slices (120g)
1/2 red chilli
3 cloves of garlic
1/4 tsp smoked paprika
1/2 red onion (45g)
Juice and zest of one lime
15-20 large king prawns (130g)
Large handful of fresh coriander, chopped
1 tsp coconut oil
Coarse salt & cracked black pepper
1 head of baby gem lettuce, separated into leaves

Method:

  1. Slice the mango into small chunks and add to a large bowl with the chilli, onion, lime, salt & pepper.
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  2. In a large griddle pan heat the coconut oil with garlic and saute for a few seconds before adding the prawns, sprinkle over the smoked paprika and cook for 2-3 minutes.
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  3. Load up your lettuce cups, top with corianderΒ & serve!

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Hot & Spicy Nuts

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These Hot & Spicy Nuts are totally addictive and the perfect weekend snack! I also love to portion them out and bring them in my handbag for snacking on the go mid-week!

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This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30.

300g of mixed nuts (I went for a combination of almonds, cashews, pistachios, pecans & macadamias)
2 tbsp olive oil
1 tsp chipotle
2Β tspΒ dried rosemary
Large pinch of coarse salt

Method:

  1. Preheat your oven to 200Β°c/ 390Β°F.
  2. Lay out all of the nuts on a large baking tray and bake in the oven for 7-8 minutes until they start to toast.
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  3. While they are cooking combine the oil, chipotle, rosemary & course salt in a large bowl.
  4. Remove the nuts from the oven and toss them in the mix.
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  5. Add the nuts back to the baking tray and bake in the oven for a further 5 minutes.
  6. Allow the nuts to cool fully before storing in an airtight container.
  7. Serve and enjoy!IMG_7420

Red Hot Chicken Bites

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I am completely in love with baking chicken breasts, it is so quick and easy! I regularly make my Clean Curried Chicken BitesΒ and these are my latest favourite combo!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

2 Chicken Breasts
1/2 tsp Cayenne Pepper
1/2 tsp Garlic Granules
2 tsp Hot Sauce
2 tsp Oregano
1 tsp of olive oil/coconut oil
Pinch of coarse salt

Method:

  1. Pre-heat your oven to 200Β°c/390Β°F.
  2. Slice up the chicken into chunks and place in an ovenproof dish.
  3. Drizzle the oil and hot sauce over the chicken and sprinkle the spices and salt.
  4. Toss the chicken pieces around until they are nicely coated before placing in the oven.
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  5. Bake in the oven for 20-25 minutes until the chicken is fully cooked.
  6. Serve and enjoy!IMG_7443