Category HealthyRecipes

I love Summer. The sun, beaches, gardening, relaxing with a good magazine, long days, ice cream, summer fruits.  There is so much to love.  For a bit of a treat I whipped up these creamy raspberry and coconut ice cream pops and they were quite delicious, especially with the chocolate coating and pistachio nuts.

Coconut cream is the basis for these ice cream blocks, making them suitable for those who are lactose intolerant or have dairy allergies.

This recipe contains no added sugar. Instead, it  uses stevia as a sugar free sweetener.  You could use another sweetener of your choice here if you don’t have stevia.

The creamy raspberry and coconut ice cream is really easy to make.It does involve a couple of rounds in the blender, but this is worth it give it a smoother, less icy texture.

These are quite rich, so keep them for a treat 🙂

Ingredients:

1 can of coconut cream (I used Ceres Organics)
1 1/4 cup of raspberries (frozen or fresh are fine)
1 1/2 tablespoons of stevia (I used Naturals brand)
150g dark chocolate, melted.
Handful of shelled pistachio nuts

Method

Add the coconut cream, 1 cup of the raspberries and the stevia in a blender or food processor.  Blend until smooth.  Place in a bowl in the freezer and set a timer for 45 minutes.  After this time, take out and blend again.  Set timer for 30 minutes, blend again.  Repeat one more time.  (NOTE: If you want, you can skip this step, but your blocks will contain more ice crystals, the extra blending makes a creamier mixure)  After this, pour the mixture into ice block molds.  Press in the remaining raspberries to the ice block mixture.  Place in the freezer until set.

Once the iceblocks are set, you can add the chocolate drizzle.

Break up the chocolate into pieces and place in a glass bowl in the microwave.  Heat in 30 second bursts, stiring between each interval.  It shouldn’t take longer than 2 minutes to melt the chocolate.  Do not over heat.  Stir the chocolate well and leave to cool a little, so its still runny but not super hot.

Take the iceblocks from the moulds and lay on a piece of baking paper.  Spoon the melted chocolate over one half of the ice block.  Sprinkle over the pistachio nuts.  The chocolate will harden quickly and look like it’s not stuck to the blocks. Fear not though, place back in the freezer on the paper and the chocolate will set to the ice cream.

Enjoy!  This recipe will make 4-6 ice blocks depending on the size of your moulds.

Bliss balls are one of my favourite things to make for a healthier treat as they are quick, easy and delicious.  I decided to make some Christmas bliss balls and they turned out rather lovely. I dipped these in a coat of Whittakers white chocolate and rolled them in crushed freeze dried raspberries which makes them a little more decadent than your standard bliss ball.   You could use different nuts in the place of the cashews, but I like the flavour of them with the cranberries.

 Ingredients for Christmas Bliss Balls:

2/3 cup ground almonds
1/2 cup cashew nut pieces
1/2 tablespoon water
1 cup cranberries
4 tablespoons coconut
2 tablespoons chia seeds

To coat:
1 block of Whittakers white chocolate
Freeze dried raspberries or raspberry powder

Place all the ingredients in a food processor and process until all the ingredients come together. Roll into small balls and refrigerate.

Melt the white chocolate over a low heat.  Dip the balls in the white chocolate then into the the raspberry powder.

Store in the fridge for up to 3 days.

I’ve tried a few new brands/products lately so I thought I’d share a few I enjoyed.  .  Have you found anything new lately you’ve loved? Do share in the comments below.

1. Banana Frooze Balls

I bought these Frooze balls as I wanted something sweet but still healthy-ish and I hadn’t seen the banana version before. I have to say, these were really good.  Hense why there is only a photo of an empty packet! The banana flavour was tasty and they had a really nice firm to bite texture.  The only thing about these is there’s 5 in a packet and it would be super easy to eat all 5, when a serve is really 1-2 depending on how active you are.  I ate 3 and gave the rest away.  Ingredients are Dates, cashew nuts, dried bananas (12%), raw almonds, coconut, natural flavours.

1 ball contains 58 calories, 1.2g protein, 2.7g fat, 6.5g carbs including 5.8g sugar, so you can see if you ate all 5 you’d be getting an overly energy dense snack for most people.

Would definitely buy these again and split over two serves.

2. Phoenix Organics Apple, Beetroot and Ginger Juice

I have been really craving fruit juice lately, and I thought I’d try a vegetable juice instead.  But actually this turned out to be more fruit juice than vege juice, so that will teach me for not reading the label properly.  Anyway, this juice was a nice change.  With apple, beetroot and a hint of ginger, it was mostly fruity tasting, with a beetroot flavour and a small kick of ginger.  I enjoyed it.  It has just as much sugar as fruit juice though, so it’s definitely not an every day drink.

3.  Macro organics chickpeas

Our local supermarket has just started stocking lots of Macro Organics products.  Organic products are usually more expensive, but I’m loving the fact that the legume range is similar or cheaper in price than other non organic brands. There are chickpeas, kidney beans and lentils at my local supermarket and I’m currently in love with the chickpeas.  I add some to my salads at lunch.  and I have to say the best combination I’ve had is raw grated beetroot, grated carrot, feta, parsley and chickpeas.  So delicious.  Chickpeas are high in fibre, provide carbohydrate and a plant based source of protein making them a good boost to a salad.

4.  Fragata Snacking Olives

These little snack packs of olives are fantastic.  I’ve tried the chilli and the garlic and they are both delicious.  They are pitted so they’re ready to eat and are much nicer than other pitted olives I’ve tried.  I like the fact that they don’t contain preservatives either. Nice in a salad, on home made pizza or just as is.  I made a big Greek salad with the garlic olives for a dinner I went to recently and it was a hit.

If you live a busy life, spending hours in the kitchen isn’t practical or enjoyable.  I love to have a few quick, easy but still nutritious and tasty meals for those nights when I really can’t be bothered cooking.  So this  is hardly a what you’d call a recipe, but I really wanted to share it because it’s quick, easy and delicious and uses some of my favourite new authentic Mexican products that I discovered this year.

I love the fact that the Tio Pablo seasoning is full of “real” ingredients.  It is slightly pricer than other brands, but it has 3 servings per packet per use, it’s actually fairly similar in price. (This post isn’t sponsored, I just love these products!)

You’ll need:
1 tablespoon oil
1 small onion, finely chopped
4 cloves of garlic, crushed
1/2 teaspoon cinnamon
1 teaspoon cumin
200g lean beef mince
2 tablespoons Tio Pablo Mexican Seasoning
1 can of chopped tomatoes
1 can of kidney beans, drained and rinsed

1 packet of Tio Pablo corn tortillas
La Morena Mexican Salsa Roja (this is a chipotle, tomato based sauce)
La Morena Mexican Sauce (this is a salsa)

(you don’t have to use both, but they are both yummy!)

Heat the oil in a fry pan over a medium heat.  Add the onion, garlic, cinnamon and cumin and cook for around 5-7 minutes, until the onion is soft, stirring regularly.  Add the minced beef and brown.  Next, mix in the Mexican seasoning, kidney beans and canned tomatoes.   Simmer for 10-15 minutes over a low heat, until the liquid has reduced and the meat is cooked.

Serve on the tortillas with a teaspoon of the salsa and some Mexican sauce alongside salad vegetables.

Frittata is one of those throw everything in a dish kind of meals that always turns out beautifully.  This  frittata recipe  has become a popular one over the past year as it’s so easy and versatile.  Every Sunday I head to our local market and buy fresh, free range eggs and seasonal vegetables and this dish is always on the menu soon after that – I add whatever other vegetables and herbs I’ve bought too. Simple, nourishing and delicious, the perfect combination.

Print

Pumpkin Feta and Kumara Frittata

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Ingredients

• 1tablespoonolive oil
• 1large onionfinely diced
• 1large kumarapeeled and grated
• 40gfeta cheese
• 1/2cupgrated cheese
• 1cupdiced pumpkinroasted (** see tip below)
• 1/2cupother vegetables of your choice (eg mushroom
• chopped spinach/kale/silverbeetzucchini)
• 8free range eggs
• Salt and pepper

Instructions

1. Heat the oil in the pan over a medium heat and add the diced onion and grated kumara.  Stir until the kumara softens.
2. Place the kumara and onion mix in a greased quiche dish or a small square casserole pan.   Sprinkle on top the feta and cheese, roasted pumpkin and other vegetables.
3. In a bowl, beat the eggs until fluffy and season with salt and pepper.  Pour over the top of the veges. Bake at 180 degrees Celcius for 30-40 minutes, or until cooked through.

Recipe Notes

** If you don’t have time to roast pumpkin, simply cut the pumpkin into small cubes and microwave for 8-10 minutes.  Then heat a little oil in a large pan and toss over a medium-high heat until the outside is golden brown. Serve with a large salad or coleslaw  and a side of slow roasted tomatoes for an easy dinner.  Leftovers are perfect for lunch the next day too!

These vegetarian chickpea patties make a delicious burger filling and I was surprised that such a simple combination of ingredients could make such tasty patties.  O but they did – I’d have to say that these vegetarian burgers are the best I’ve had.

Meatless meals are something that we’ve embraced a little more this year.  I always thought my fiancée would baulk at the idea but he’s been really into it (just goes to show, you never know if you don’t ask!). Generally once a week we’ll have a meat free meal, choosing beans, legumes or eggs as a replacement.

Chickpeas are an excellent source of plant based protein, are low in fat and high in fibre. They’re also a source of iron, zinc and folate.

These chickpea patties are a lovely combination of flavours, including lemon zest and fresh herbs.  The recipe is based off Bill Granger’s recipe from his book “Bills Basics”.  It’s a fabulous book and I’d totally recommend purchasing it as there are lots of yummy meals I’ve made from this.

Here’s how to make them:

Ingredients

1 400g tin chickpeas, drained
1 large egg
1/4 teaspoon salt
Ground pepper
3 cloves of garlic, crushed
a handful of chopped corriander
a handful of chopped flat leaf parsley2 spring onions, finely chopped
2 teaspoons lemon zest
1/2 chili, deseeded and finely chopped
1/3 cup wholegrain breadcrumbs
2 tablespoons oil

Put the chickpeas, eggs, garlic, salt and pepper in a food processor and blitz until almost smooth.  This can also be done with a stick blender.  Transfer to a large bowl and mix in the remaining ingredients.  Stir well and leave for 5-10 minutes.  Make the mixture into 4-6 patties, depending on how large you want them.

Heat oil in a large fry pan over a medium-high heat.  Cook the patties for 3-4 minutes on each side until golden brown.  Serve in buns spread with avocado and with lettuce, cheese, red onion, tomato and chilli sauce.  Yum!

Sometimes you just need something totally chocolately and delicious for a work place snack.  On a long day at the office, sometimes it’s this that gets me through till the end of the day.  So I’m not tempted to sneak next door to the garage and smuggle back a chocolate bar, I’ve created these.  Super chocolately, filling and better for you than a big old cadbury chocolate bar from the servo.

These bites contain:

Protein powder –  these pump up the protein content and help make these little snacks a filling treat.  There’s hundreds of protein powders on the market – look for one that’s naturally sweetened if possible.  Try Vital Protein,  Clean Lean Protein or Bio X

Chia seeds – These little seeds are packed full of many nutrients. They’re super high in fibre, a great source of protein, and provide you with omega 3 fatty acids. A tablespoon of chia seeds will give you 3.4g protein and 13% of your recommended daily intake of magnesium – a mineral critical for many important processes in the body including nerve, heart and muscle functions. Chia seeds are also a source of calcium, iron, phosphorous, potassium  and antioxidants.

Hazelnuts –  As well as being super delicious and the perfect accompaniment to chocolate, these nuts are a  source of vitamin B6, magnesium, iron and potassium

Coconut oil – contains some medium chain triglycerdies which are easily metabolised to give energy.   Coconut oil is fairly new on the market and I generally use other oils for cooking, but coconut oil is great for raw treats.

Cocao – high in antioxidants – yah!

Ground Almonds – full of protein and healthy fats, plus a good source of vitamin E.

Here’s how to make:

Ingredients

1/4 cup coconut oil
2 tablespoons nut butter
3 teaspoons honey
2 tablespoons cocao
1/3 cup vanilla protein powder
3 tablespoons of ground almond
2 tablespoons chia seeds
1/4 cup hazelnuts

Melt the coconut oil in a small pot. Take off the heat and add the nut butter and honey.  Add the cocoa (sieve it to prevent lumps) and mix well.  Add the remaining ingredients and mix until combined.  Place in mini paper cases in mini muffin tins and refrigerate till set.  Or freeze if you’re in a hurry to eat one!

Store in the fridge as these will start melting in a warm room.

One of the best things about winter is enjoying some piping hot soup for lunch or dinner. My favourite is a winter vegetable soup. It’s warming and comforting when the winds blowing and the rain is coming down – and it’s sure been like that so far this week.   On Sunday I headed to our local market and stocked up on lots of veges perfect for making soup – pumpkin, parsnip, carrots and onions.  The result – this delicious soup flavoured with a little smoked sweet paprika, turmeric and cumin.    It makes a big batch that you can enjoy for a number of days, or freeze in individual containers to take to work on those days you just don’t have time to prepare anything.

Ingredients
4 cloves of garlic
1 tablespoon oil
2 red onions, finely chopped
1 brown onion, finely chopped
1 tsp sweet smoked paprika
1 tsp tumeric
1/2 tsp cumin
2 parsnips
1 small pumpkin
4 carrots
3 cups vegetable stock

Crush the cloves of garlic and place in a large pot with the oil.  Add chopped onions and the spices. Heat over a medium heat, stiring until the onions start to soften.  Peel and chop the vegetables into similar sized pieces.  Place in pot along with the vegetable stock.  Bring to the boil and let the vegetables simmer until soft.  Blend with a stick blender and you’re done!  This makes quite a thick soup, but you can add extra stock to thin it out if you wish.

Serve with a spoon of natural yoghurt and a spring of coriander.

Nutritionally, the soup provides a good source of vitamin A, vitamin C, and some vitamin B6.

Turmeric does more than add a lovely colour too. Turmeric has anti-inflammatory properties, and works to reduce inflammation in the body.   Many chronic diseases are associated with chronic inflammation, so it’s an excellent spice to add to your diet.   Turmeric has been associated with reduced risk of Alzheimer’s disease, stable blood sugar levels and helps reduce pain associated with arthritis (Reference).

These mini chocolate zucchini cakes taste totally indulgent, but because they’re made with zucchini, some wholemeal flour and macadamia nut oil are a wee bit healthier than the standard chocolate cake.  These are dense, fudgey cakes and  they’re the perfect portion size for a treat.

Here’s how. (adapted from Martha Stewart)

Ingredients

1/4 cup macadamia nut oil
1/4 cup coconut oil
1/2 cup sugar
1 large egg
24 almonds
1/2 cup wholemeal flour
1/2 cup white flour
1 cup finely grated zucchini (from 1 medium zucchini)
1/4 cup cocoa powder
1 tsp baking powder
1/2 cup dark chocolate chips
3 tablespoons light sour cream
1/2 teaspoon pure vanilla extract
Nonstick cooking spray

Directions

Preheat oven to 180 degrees Celcius. In a large bowl, stir together the oils, sugar, and egg until combined. Add vanilla, zucchini, wholemeal flour and sour cream and stir until combined. Sift white flour, baking powder and cocoa powder into bowl and stir until combined. Stir in chocolate chips.

Spray two mini muffin pans with cooking spray. Fill each cup with 2 tablespoons of the mixture and top with an almond. Bake until a toothpick inserted in centre of a muffin comes out clean, around 15 minutes. Let muffins cool slightly before serving.

I’ve got a sweet tooth that I’m currently trying to get under control.  This yummy recipe is a healthy(er) dessert giving you a serve of fruit plus a calcium fix from the yoghurt, which I figure is better than a slice of cake or chocolate which I’ve been craving far too much lately!

Here’s how:

5 stalks of rhubarb
1 tablespoon brown sugar
Vanilla yoghurt
Honey

Preheat oven to 180 degrees Celsius. Chop rhubarb into finger length pieces and sprinkle with the sugar.  Cover with foil and place in oven for 15 minutes.  Take out and turn and cook for a further 5 minutes. The rhubarb should hold their shape and be soft when you poke them with a fork.

Serve with vanilla yoghurt and a drizzle of honey.