Super Nutty Squares

♬ 'Touch' Amerie

 

Drum roll please.....

 

In this afternoons Mix it Fridge it we have....

 

1 tbsp Chia seeds

1 tbsp Poppy seeds

50g Chopped hazelnuts

1 tbsp maca powder

1 tbsp oatbran

1 tbsp Peanut butter

250g Organic rolled oats

1 tbsp Manuka honey

2 tbsp Coconut oil

 

Green and Black's 85% dark chocolate

 

Put all the ingredients in a medium bowl excluding the coconut oil and Manuka.

Melt coconut oil and Manuka separately and add to the bowl of oats.

Stir well then press into a 12cm x 12cm small baking tray.

 

Melt chocolate and pour over the nutty base.

Keep in the fridge over night.

Cut into small squares, share the love or enjoy with a mug of green tea.

 

xxx

 

 

Superfood Fritters

♬ 'Touch' Amerie

I'm on a super food mission this week, really looking into every single ingredients I'm adding to all my meals and steering away from anything processed or prepared.

What's super about these fritters I hear you say?

With added...

Chilli - clears congestion and reduces blood sugar levels

Turmeric - anti inflammatory properties and natural liver detoxifier

Spinach - Popeye eats it AND huge amounts of vitamin K for strong bones.

Chia seeds - keeps you fuller for longer, amazing dose of omega-3

Coconut oil - great for skin, hair and beneficial for the heart.

Sweet potato - brilliant source of vitamin A and superior fibre content

Raw broccoli - brilliant for cardiovascular support and vitamin C.

This is the sort of shopping list super heroes take to the supermarket!

Let's go...

Ingredients:

150g gluten free plain flour

1 small red chilli, deseeded and chopped

100g chopped fresh spinach

2 medium boiled sweet potatoes in skin

1 large broccoli floret 335g

1 medium egg

2 tsp turmeric powder

1 tbsp chia seeds

100ml almond milk

Quickly blanch broccoli in boiling water for one minute then blitz in a blender with soft sweet potato.

Meanwhile in another bowl add everything else and mix.

Stir in broccoli, potato and keep to one side.

Heat 1 tbsp coconut oil in a large non stick frying pan and add small spoonful of the batter.

Fry on each side for three minutes until crispy brown.

Serve with a salad of your choice or a lovely salsa.

xxx

Super Egg White French Toast

♬ 'Under Construction' Missy Elliot

 

To start off this magical week I treated myself to a simple yet protein packed breakfast. French toast isn't the most technical recipe on earth but when made well it's pretty addictive.

 

Try my healthy version fried in coconut oil.

 

3 eggs (I've only used one small yolk in this recipe)

100ml almond milk

2 thick slices of gluten free seeded bread

Coconut oil

 

Whisk

Non stick large frying pan

 

Method:

 

Whisk 2 egg whites and one egg with milk, soak bread in mixture for one minute.

Meanwhile melt one tablespoon of coconut oil, then gently place each slice in the frying pan on a medium heat and cook for three minutes on each side.

 

Serve with something sweet or a dollop of organic ketchup.

 

Have a lovely week and remember to dream big, if you don't then your blocking magic that's trying to get in!

 

xxxx

 

 

Rocky (Road) III

 

♬ 'Movie Hits' Various Artists

 

When I first walked into Islington boxing club a few years ago, one guy stopped skipping and asked if I was in the right place! I remember not seeing a single female and thought 'sh#! what have I got myself into!' I learnt that sometimes you have to step out of your comfort zone and just go for whatever you want to do without someone holding your hand. I kept on going, trained intensely about three times a week with the guidance of amazing teachers and now my whole body and mind is always at peace. Plus I don't have bingo wings!

Three crunchy ingredients in this tray bake make it a punch above the average rocky road.

 

Ingredients:

 

125g organic unsalted butter

300g Green and Black's dark chocolate

2 tbsp golden syrup

1 tbsp agave nectar

 

100g chopped hazelnuts

150g gluten free cereal. I used Mesa Sunrise which is basically quinoa, flax and amaranth toasted flakes.

Honeycomb

 

Honeycomb recipe:

 

200g coconut palm sugar

5 tbsp golden syrup

2 tsp bicarbonate of soda

butter for greasing tray.

Medium sized tray.

 

Method:

 

First make the honeycomb by heating sugar and syrup until amber coloured and bubbling.

Turn off heat and stir in bicarbonate of soda.

Pour into greased baking tray.

BE REALLY CAREFUL!

Let it cool for a few hours until rock solid, or put in the freezer for a few minutes to speed up the process.

Smash up and keep to one side.

 

Heat butter, syrup and chocolate in a bowl suspended over boiling water.

Once this has melted pour over hazelnuts, flakes and honey comb. Stir well until everything is covered in chocolate.

Pour in a 20cm x 20cm cake tin, and pop in the fridge for a few hours.

 

Choco Coco Loco sauce

After this has set, melt 200g Green and Black's chocolate and heat 2tbsp of coconut oil. Mix together and pour over the set rocky road. Put back in the fridge and leave to set overnight.

 

Chop into small squares and serve. Keep stored in the fridge until they have all gone!

 

xxx

 

Coco Lemon Drizzle Shizzle Cupcakes

♬ 'Loud' Rihanna

 

Midweek pleasures don't get better than this. Treat yourself and friends to a batch of these gluten free, guilt free, gorgeous cupcakes.

Best served warm with a dollop of Green and Black's chocolate ice cream, chia love sprinkles and coconut.

 

Ingredients:

 

150g unsalted butter

150g caster sugar

3 medium eggs

2 tablespoons orange juice

2 tbsp low fat crème fraiche

50g coconut flour

125g gluten free plain flour

1 tsp gluten free baking powder

1 tbsp almond milk

2 tsp lemon zest

1tsp vanilla essence

 

Green and Black's dark chocolate ice cream

Chia seeds

Dessicated coconut

 

Method:

 

▶ Preheat oven 180°c

 

Beat butter and sugar until pale and fluffy.

Slowly whisk in eggs with crème fraiche, zest, essence and orange juice.

Fold in flours until a smooth batter is formed.

Lastly stir in milk.

Coconut flour needs loads more liquid, this is why an extra egg and milk is needed.

Scoop generous amounts into a 12 hole cupcake tin which has been lightly greased.

Bake for 20 minutes until brown at the sides and golden at the top.

Any longer and the cakes will dry out.

Once slightly cool, get the ice cream ready to put on top.

Sprinkle chia and dessicated coconut on each one.

 

Totally beats the average buttercream.

 

xxx