Uhhhh I LOVE protein balls! They're so delicious and incredible for meal prep! These are great because they have a little jam inside (little surprise for your 3o'clock pick me up!) Makes: 12Ingredients1 cup instant oats½ cup desiccated coconut2 Tbsp cacao1/3 cup vanilla flavoured protein powder2 Tbsp coconut oil2 Tbsp rice malt syrup1/3 cup water2 Tbsp strawberry jam (if you can get a low sugar option..get it!) ¼ cup extra desiccated coconut for rolling Method Combine the oats, coconut, cacao and protein powder in a bowl. Heat the coconut oil and rice malt syrup together in the microwave for 30 seconds, stir and add to the dry ingredients with the water. Roll a heaped teaspoon of the mixture into a ball. Create a deep hole in the centre with your thumb and drop a little jam inside. Press the edges together to seal, roll to reshape into a ball then coat in coconut. Repeat with remaining mixture. Store in the fridge.
Oh I absolutely love sweet potato and cant get enough of these fries. These are the best sweet potato fries! Hands down! They're flavoursome and super crispy BUT still healthy. I baked these in oven with an awesome seasoning combination that is going to make your mouth water. They're the best snack or side to any dinner. Enjoy! Ingredients: 2 small sweet potatoes, cut into wedges 1 tbsp. Chopped parsley 1?4 tsp salt 1/4 tsp pepper 1/4 tsp dried rosemary 1/4 tsp paprika1/4 tsp cayenne pepper (less if you dont like heat!) 1 tsp corn flour 1 tbsp olive oil Avocado Hummus: 1 avocado3/4 cup canned chickpeas 1/4 cup canned chickpea juice 1/2 tsp salt 1/2 lemon, juiced 1 garlic, crushed Directions: Pre-heat oven to 180 degrees celsius. In a large mixing bowl, add the sweet potato, parsley, salt, pepper, rosemary, paprika, cayenne pepper and corn flour. Add olive oil and mix well. Ensure all of the sweet potato is coated. Pour wedges onto a large lined baking tray and spread out (don't let them go onto of each other!) Place into the oven for 45 minutes, turning them over half way. To make the Avo hummus, add avocado, chickpeas, chickpea juice, salt, lemon and garlic into a food processor and blend until your desired consistency. Serve with the cooked sweet potato!
APPLE and WALNUT ENERGY BITES! You guys said more snacks, and whats a better snack then something sweet that you can quickly grab and go! This recipe is made with delicious Aussie Apples, which are AMAZING as a snack by themselves, but even better in energy balls for the added texture! These are Gluten Free, Dairy free and Absolutely delicious!Makes: 12-14 balls (depending on size)Ingredients:- 1.5 cups of walnuts- 1 tablespoon vanilla essence - 1/4 cup almond meal - 1 cup dried apricots - 1 apple, cored- 1.5 cups of desiccated coconut- 1/4 cup water - 1 tablespoon maple syrup Directions: 1. Place walnuts, apple, vanilla essence, maple, water, almond meal, half of the coconut and dried apricots into a food processor. 2. Blend this mixture for 2-3 minutes or until it has come together. 3. Take a small about of this mixture into the palm of your hand and roll into a smallball. 4. Repeat until all the mixture is gone! 5. Roll each ball in the remaining desiccated coconut. 6. Leave in the fridge for 30 minutes before eating! These can last up to a week in the fridge (if they last that long in your house....certainly not mine!!)
We're taking convenience to a whole new level. Here is one of my favourite remedies to avoid getting sick, made so you can store in a cool dry place. This mixture is perfect to add to teas, toast or anything warm delicious. I love having a teaspoon of this mixture with a squeeze of lemon in hot water as a tea. Trust me, you'll thank me later. Serves: 20 Ingredients: 200g honey1 tbsp turmeric powder1 tsp cinnamon, ground Directions: Add honey, turmeric and cinnamon to a jar and stir until mixed well to ensure there is no clumps of powder. Store in a cool dry place (as you would honey).
This Greek Style Roast Capsicum & Garlic is super easy and delicious as a snack or side. It'll stay fresh in the fridge for 4-6 weeks. Super quick and won't take more than 10 minutes to prepare. Serves: 10 Ingredients: 4 large red capsicums1/2 tsp salt 3 garlic cloves, sliced thinly1/2 cup rice bran oil (or more, if needed)1/2 cup extra virgin olive oil (or more, if needed)Directions: Preheat grill to 200 degrees (or a high setting) De-seed capsicums and remove the remaining membrane. Half capsicums, and place on a lined baking tray skin side up Splash a small amount of olive oil over the top and place under the grill for 10 minutes, or until the skins have begun to blacken. Remove from grill and place capsicums into a plastic bag and tie a knot in the top of the bag, ensuring no air can escape. This will help steam the capsicums and assist in removing the skin. Leave to steam for 15 minutes. Take capsicums out of plastic bag and remove the skin by pealing from edge to edge. Place capsicums into a container and fill with olive oil and rice bran oil. Depending on the size of your container, you may need more or a little less. Add salt and garlic into the container and give it a stir. Place in the fridge and eat whenever!
Yummmm!!! Sometimes you just need a simple pick-me-up in the afternoons....and this is totally it! Ingredients: 1.5 cups of slivered almonds 1 tbsp. vanilla essence 2 tbsp. coconut oil, melted 1/4 cup almond meal 1.5 cups dried apricots 1.5 cups of desiccated coconut 1/2 cup water Directions: Place almonds, vanilla essence, water, melted coconut oil, almond meal, half of the coconut and dried apricots into a food processor. Blend this mixture for 2-3 minutes or until it has come together. Take a small about of this mixture into the palm of your hand and roll into a small ball. Repeat until all the mixture is gone! Roll each ball in the remaining desiccated coconut. Leave in the fridge for 30 minutes before eating! These can last up to a week in the fridge (if they last that long in your hours.....certainly not mine!!)
Chia pudding is something I'm slowly getting used too, but this recipe makes it alllll better! The trick I was told by a lovely follower, (as some people don't like the texture!) is to BLEND after soaking! I tried, and it was great! Serves 2Ingredients: 1/4 cup white chia seeds (can use black!)1 cup almond milk (or milk of your choice!)2 tbsp. vanilla yoghurt 1 tsp. honey1/2 tsp vanilla extract 2 fresh strawberries + more fresh berries to top with! Directions: Into a small bowl, add chia seeds, almond milk, yoghurt, honey and vanilla extract Stir WELL, as you don't want the chia to be sticking together. Cover, and leave in the fridge overnight (or for 3+ hours). After two hours, give it another stir to ensure it's all mixing through. Into a blender, add the chia mixture (It should be thick by now!) and the fresh strawberries. Blend for 2-3 minutes, until your desired consistency. Hope you loved this recipe! If you did, come let me know over on instagram or facebook! Love, Leah x
Its so hard to find Anzac biscuits that aren't loaded with sugar or crazy amounts of butter (although...they do taste amazing haha!) but here is a recipe that I tried really hard to cut down on the unnecessary stuff! Ingredients: 1 1/2 cups of rolled oats 1/2 cup desiccated coconut 1/2 cup walnuts, crushed 1 tsp. vanilla essence 1/4 tsp baking powder 1/3 cup rice malt syrup (or honey!)2 tbsp. coconut oil, melted1 tbsp. butter, melted Directions: Preheat oven to 180 degrees celsius. Add all ingredients into a bowl and mix throughly. The ingredients may seem a little dry or falling apart, but the more you work the oats, the firmer they become. Shape mixture into a ball and place onto a lined tray. flatten the mixture, pushing it together (incase it's looking like its coming apart) Place into the oven for 15 minutes or until golden brown.
Sooooooo, are you SO over those potato salads that are DROWNED in thick cream sauces? (well i mean, you can never be OVER an amazing salad like that haha!) WELL, if you are, I have something SO EAAAASSSYY and so so YUM! Super good for all those lactose intolerant people out there! (holllaaa!!) RECIPE:6 Large white Potatoes1/2 Red Onion, finely diced 1/2 Parsley Bunch, roughly chopped1/2 Large red capsicum, finely diced 2 Tbsp White vinegar1 Tbsp Olive OilSprinkle of salt(dressing is to TASTE so if you want more vinegar or salt, add some more!!) DIRECTIONS: Peel potatoes and cut into small cubesAdd the potatoes into a saucepan in COLD water, and boil for 30 minutes or until soft (be sure to check regularly, you don't want to over cook them!).Place potatoes into a bowl and add capsicum, parsley and onion.Add olive oil, vinegar and salt.EAT!
How AMAZING is this! Super quick and easy flat bread recipe that goes with ANYTHING! This time I chose to grill some incredible Australian summer stone fruit and pop it on top! Makes 1 FlatbreadIngredients: 3 Heaped Tbsp Natural Greek yogurt1 Tbsp Olive Oil3 Tbsp Self raising flour (More for dusting)1/2 Tbsp balsamic glaze Pinch of salt1 Nectarine or Peach 1 handful of fresh rocket/arugula1 tsp coconut oil Directions: Add yoghurt, olive oil and self raising flour to a bowl and mix. This might seem like a sticky consistency, but its okay!Dust a bench top with more self-raising flour and kneed the dough until it forms a ball. If It's still sticky, add more flour. Roll out the dough with a rolling pin until half a centimetre in thickness. Heat the 1/2 tsp coconut oil on a small pan over medium heat. Once melted, transfer the flat bread over and cook for 2 minutes or until lightly brown and then flip and cook on the other side. Set bread aside and begin to cut the nectarine/peaches into thick wedges. On the same pan as the bread, heat the remaining coconut oil and begin to cook the peaches. This will bring out all the sweetness in them! Cook until lightly brown on each side, be careful not to over cook as they can go super squishy. It's time to assemble! Grab the flat bread and place rocket over the top, then top with the cooked fruit and balsamic glaze. Hope you absolutely love this FRESH recipe! Love, Leah X
These sausage rolls are so easy - they'd make a great party nibble idea because everybody will LOVE them! Mushrooms are super super good for your health - they're absolutely packed full of nutritious vitamins and minerals, so they REALLY pack a punch! For this summer sausage roll recipe, I used yummy button mushrooms and mixed it through with delicious pumpkin (to give a little sweetness) and yummy spices that really bring out the flavour. Makes: 20 rollsCook time: 30 minutesIngredients:1kg pumpkin, skin removed and chopped into bite sized pieces350g White button mushrooms, sliced thinly4 Puff pastry sheets, defrosted1 brown onion, finely diced2 garlic cloves, crushed1 Tablespoon of rosemary, chopped roughly1 egg, whisked (for basting)2 tablespoons of olive oil1 Tablespoon of sesame seeds½ teaspoon of ground coriander½ teaspoon of ground cumin½ teaspoon of ground turmeric½ teaspoon garlic salt¼ teaspoon of chilli flakes½ teaspoon of paprika Directions:Preheat oven to 180 degrees Celsius.On a lined baking tray, add chopped pumpkin and cover with olive oil, rosemary and a pinch of salt and pepper.Leave to roast in the oven for 40 minutes or until soft. *Don’t steam – It gives a very different taste.In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion andgarlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.In a small bowl, Add all spices together and mix.Once pumpkin is ready, add it to a large mixing bowl.Mash pumpkin until smooth.Add mushrooms mixture and the spices.Mix thoroughly. Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet andshape into a sausage-like roll.Grabbing the end of the puff pastry, roll forwards wrapping tightly, moving towards the opposite end.Always face the seam side down on the sausage rolls, as they can puff up and un-do in the oven!Repeat this with all pastry sheets and the pumpkin mixture.Once all done, cut the rolls using a super sharp knife into small 3-5cm rolls.Place all the rolls onto a lined baking tray. Using a basting brush, brush the egg over the top of each roll.Sprinkle the sesame seeds over the top and place into the oven for 25-35 minutes or until lightly golden brown.Serve while hot with some tomato sauce!
Cold rolls are SUPER easy and SO good for a healthy lunch! The best thing about them is that they're packed with loads of veggies, noodles, and whatever meat you choose! The combinations are endless! In this recipe I used; THE BASE: fried tofu, Teriyaki Chicken & fresh cooked king prawns. THE VEGETABLES: purple cabbage, carrots, cucumber and red capsicum. FRESH HERBS: that were used were coriander and mint. CARB: I used vermicelli rice noodles. WRAPPER: 22cm round rice paper sheets Directions: Chop up ALL vegetables into thin strips - the smaller the better (chunky vegetables are super hard to wrap! Submerge 1 round rice paper sheet in warm water for 15 seconds.Place onto a plastic chopping board. Start ADDING YOUR FAVES! This is the part where your creativity comes in! Add a small amount of each veggie into bottom half of the circle. Add some meat/fish and a small amount of noodles!Begin to roll forward, keeping everything tightly inside. Once you get half way, pull in the sides whilst continuing to roll. Keeping a very tight grip is super important because they can fall apart easily.See video below for more on how to wrap and roll!