This 3 ingredient chocolate recipe with banana & peanut butter is soooo tasty & delicious! It's the perfect quick & easy no bake dessert for when you're craving chocolate but still want something healthy. PLUS, it's vegan & an amazing simple snack idea for kids to cook & enjoy so you can guarantee everyone will love them! Don't be surprised if they don't last long. Makes: 10-12 Truffles Prep Time: 5 Minutes Cook Time: 10 Minutes Ingredients: 100g Dark Chocolate 2 Bananas 3 Tbsp Peanut butter Method: Melt your dark chocolate on the stove. Chop your banana into thick slices. Get a slice of banana, spread some peanut butter on the top and then put another slice of banana on top to make a banana peanut butter bite- so it creates a sandwich. Using two spoons gently dip the banana and peanut butter in to the melted chocolate and coat it until it is completely covered. Once you've coated all the banana and peanut butter bites in chocolate, put them in the fridge to set for 5 minutes! Enjoy! Tip: You can use any fruit you like! Strawberries, dates, apples - it's completely up to you! Get creative.
These healthy Cherry Ripe Bliss Balls taste just like the real thing and will satisfy any sweet tooth. They're so easy to make and are the perfect 3pm work snack or meal prep dessert. I've used fresh cherries, coconut and coated the in chocolate, so you just know these protein balls are going to taste amazing! Makes: Approx 9 Ingredients: 8 Medjool Dates, pitted 10 fresh cherries, pitted 1 cup desiccated coconut 1/2 cup rolled oats 1 tbsp cocoa powder 1 tbsp white chia seeds 1 tbsp honey 1/4 tsp cinnamon 150g dark chocolate Directions: Melt chocolate over the stove or in the microwave. Add dates, cherries, coconut, rolled oats, cocoa powder, honey and cinnamon into a food processor and blend. Add 1 tsp of water to bind. If it looks like it needs more, add 1 tsp at a time. Fold through chia seeds and mix well. Roll into small bite sized balls. Dip the ball into the dark chocolate and place onto a lined baking tray. Repeat with the entire mixture. Place in the fridge to set.
These Raw Reece Peanut Butter Cups are 100% amazingly delicious. They look and taste decadent but are actually packed with goodness, and are the perfect 3pm work snack to satisfy those sweet tooth cravings. This recipe is also vegan and super easy to make so anyone can enjoy this tasty healthy treat. Makes: 12Dietary Info: Vegan; Gluten FreeFreezes Well: Yes Prep Time: 10-15 minutes Freeze Time: 20-30 Minutes Ingredients:Choc1/3 cup (80g) coconut oil, melted1/3 cup (40g) cacao2 Tbsp (20ml) maple syrup1/2 tsp vanilla extract PB1/3 cup (95g) smooth peanut butter1 Tbsp (20ml) light coconut milk1 Tbsp (20ml) maple syrup1/4 tsp vanilla extract Method: Place 12 doubled paper cases on a tray. Mix the coconut oil, cacao, maple syrup and vanilla in a bowl. Spoon half of the chocolate into the paper cases and freeze for 10 minutes. Stir the peanut butter, coconut milk, maple syrup and vanilla together. Spread over the set chocolate, top with remaining chocolate and refrigerate until set. Store in the fridge.
Are you ready for this?? These 3 Ingredient Peanut Butter and Chocolate Truffles are like little drops of heaven! They're basically dates filled with peanut butter and covered in dark chocolate and they are SO SUPER delicious - it's ridiculous!!Plus, this is a super quick and easy recipe for when you get those killer chocolate cravings. You'll be enjoying these raw healthy sweet treats in no time.So say goodbye to the work cookie jar!Because you've got a new favourite 3pm work snack. Makes: 10 dates Prep Time: 5 minutes Freeze Time: 5 - 10 minutes Ingredients: 10 pitted medjool dates 3 tbsp peanut butter 200g dark chocolate, melted Directions: Cut the dates in half, lengthways. Using a small spread of peanut butter, spread between the dates. Dip the date in the melted chocolate and then rest on a lined baking tray. Repeat until all dates are filled with peanut butter and coated in chocolate. Place freezer for 5 - 10 minutes or until set. Eat! Yum!
How good are sausage rolls! They're a perfect "take to party" food because EVERYONE likes them (and those who don't....don't be friends with them... HAHA KIDDING!) I love these Pork and Fennel Sausage Rolls. They're such an easy and delicious treat, and also a tasty healthy alternative aka they're AMAZING! Ingredients:800g Pork mince1 brown onion, grated 1 large garlic clove, grated 1 zucchini, finely grated 1/2 cup fresh fennel, finely diced 1 tsp. Fennel seeds1 tsp cumin seeds 1 tsp salt 1 tsp pepper 3 puff pastry sheets 1 egg, beaten1 tbsp sesame seeds Directions: Preheat oven to 200 degrees. Into a large mixing bowl, add pork, fresh fennel, zucchini, garlic and onion. In a small pan, lightly toast the fennel and cumin seeds until fragrant (2-3 minutes) Add these seeds into the bowl and sprinkle a generous pinch of salt and pepper. Divide the mixture into 3 balls, then roll them into long sausage shapes on a clean work space. Place one portion of filling onto the edge of each pastry sheet and then roll up TIGHTLY to enclose. Turn rolls seam-side down and brush with the beaten egg. Sprinkle sesame seeds over the top on the roll. Cut each roll into smaller pieces (size it up to you!) and place on the lined baking tray.Cook the rolls in the oven for 30 minutes, until puffed and golden.
I LOVE how creamy this sweet potato hummus is!! Plus, it's super easy to make and super healthy but also so damn delicious! This is the perfect 3pm work snack, party food, meal prep idea or addition to any meal - aka anytime you're craving it! I've make this without tahini for everyone who is no a fan but you could add a little if you like :) Enjoy! Makes: 2 Cups Prep Time: 15 Minutes Cooking Time: 30 Minutes Ingredients: 400g can of chickpeas, drained and rinsed 500g sweet potato, peeled and sliced intro bite size pieces 1 tsp cayenne pepper 3 tbsp lemon Juice 2 garlic gloves, crushed 1/2 cup olive oil (more if needed) Sprinkle of Salt and Pepper Directions: Pre-heat oven to 200 degrees celsius. Coat the sweet potato chunks in a small amount of olive oil and a pinch of salt and pepper. Place onto a lined baking tray and into the oven for 30 minutes until cooked through. Once cooked, allow to cool. In a food processor, add chickpeas, cayenne pepper, lemon juice, garlic, olive oil and salt. Blitz for 30 seconds. Add sweet potato into the blender and whiz until your desired consistency.
ICE-BLOCKS! Who in AUS right now needs one of these? I sure do! This is such a quick and easy recipe, and an amazing delicious way to enjoy a healthy dessert. They're perfect for by the pool or when the kids are craving a sweet treat. Makes: 8 Ice-blocks Prep Time: 5 Minutes Freeze Time: 3-4 hours Ingredients: 3 cups of Macro Organic yoghurt 1/4 cup Macro Organic coconut flakes 1 cup frozen blueberries 1 tbsp of Macro Date syrup Directions: Mix all ingredients into a bowl and pour into sillicon ice block moulds. Freeze
This is SUCH a delicious protein brownie and can be enjoyed at ANY time of the day! It's the perfect 3pm or post workout snack. Plus, it can easily be made vegan for all my vegan friends! YAY! I love enjoying these with a bit of yoghurt and fresh berries. YUM! Makes: Approx 12 brownies Prep Time: 15 Minutes Cooking Time: 25 Minutes Ingredients: 1.5 Cups of Spelt Flour (or any other choice of flour) 1 Cup of Whey Chocolate Protein Powder (Pea Protein powder for vegans) 1/2 Cup of Cacao 1 1/2 tsp Baking Powder 2/3 Cup Coconut oil (Melted) 1 Cup of Maple Syrup or Rice malt syrup 2/3 of a cup Coconut Milk 1 Tablespoon of Vanilla ExtractOptional: 1/4 cup nuts (walnuts/peanuts etc) Tip: You can use another flavour of protein powder if you like! Simply add another 1/4 cup of cacao. Directions: Pre-heat oven to 180 degrees celsius. Add flour, protein powder, cocoa and salt into a bowl and mix well. Make a well in the flour and then pour all the wet ingredients in. Mix well until all combined. If it is looking dry, add a little more coconut milk. Pour into a deep lined baking tray and spread evenly from edge to edge. Place into the oven for 25 minutes. Using a fork or a skewer, place into the middle of the brownie and if it comes out clean, its ready! Slice and EAT!
These Sweet Potato and Broccoli Tater Tots are the perfect healthy snack or side to any meal! Plus, they're really quick and easy to make in the oven or frying pan. I just know both little and bigs kids - like me haha - will love these super delicious vegetarian gems! Definitely make sure you give the a try. Makes: Approx 14 Prep Time: 20 Minutes Cooking Time: 30 Minutes Ingredients: 500g broccoli florrets 1 garlic, crushed 1/2 brown onion, diced 1 cup of flour 1/2 tsp salt 1/2 tsp pepper 1 tsp curry powder 100g grated feta1 cup of raw sweet potato, grated 1 egg Directions: Pre-heat oven to 180 degrees celsius. Lightly steam the broccoli florets in the microwave or on the stove for 3-5 minutes. You want them to be soft, with a slight crunch. In a large mixing bowl, add broccoli, brown onion, flour, salt, pepper, curry powder, feta, sweet potato and egg. Using your hands, work the mixture until mixed well. Roll a small amount of mixture into a ball and then press with your fingers, making a round/rectangle shape. Place onto a lined baking tray and repeat with the remaining mixture. Bake in the Oven for 30 minutes or until lightly golden brown. Another option would be to pan fry them with a touch of olive oil over a medium heat until golden brown.
This muesli is perfect in the mornings served with some yoghurt and fresh fruit, or even had as a little snack with yoghurt throughout the day! It's also incredibly easy to make and an amazing meal prep breakfast idea. I just know you're going to love this healthy alternative! And for all those wondering, you can find Macro Date Syrup in the Woolworths' health food aisle in you live in Australia. Yay! Prep Time: 10 Minutes Cooking Time: 12 - 15 Minutes Ingredients: 3 cups rolled oats 1/4 cup peptic seeds (pumpkin seeds) 2 tbsp flaked almonds 3 tbsp dried fruit, diced (I used cranberries, but apricots/apples are great too!) 1/2 tsp cinnamon 1/4 cup Macro date syrup Directions: Preheat grill to a high setting. Add oats, pepita seeds, flaked almonds, dried fruit, cinnamon and macro date syrup into a bowl and mix well. Pour mixture onto a lined baking tray and spread out evenly. Place under the grill for 2-3 minutes each time, using a spoon to mix around the mixture as you go. Take out when the whole mixture is beautifully golden. Typically this may take 10 or so minutes, but each grill is different! Store in an airtight container and eat over 2/3 weeks!
This Garlic and Chilli Bok Choy is the BEST EVER bok choy recipe! It's super fresh, packed with flavour & the perfect easy & healthy side to complete any delicious lunch or dinner. I love serving my bok choy with beef, tofu, salmon or chicken - but you can serve it with anything. It's so versatile! Makes: 6 Ingredients: 6 bok choy pieces, halved and washed 2 tbsp soy sauce 1 small red chilli, deseeded and sliced 2 garlic cloves, crushed 1 tbsp olive oil Pinch of salt & pepper Directions: In a large frying pan, add olive oil, garlic and chilli. Sauté for one minute. Add the sliced bok choy and cook for 2-3 minutes. Pour soy sauce into the pan with a pinch of salt and pepper. Cook until your liking. Serve as a perfect side to dinner!
BANANA MUFFINS! These are absolutely delicious and the perfect healthy snack or grab and go breakfast when you're in a rush. I used a little Macro Xanthan Gum (which is a gluten free thickener) and the Macro dried fruit available only at @woolworths_au! They’re so delicious and perfect for kids to take to school in their lunchboxes. Yay! I just love this banana muffin recipe! It's super easy make and is an amazing healthy way to satisfy those sugar cravings. This recipe was in conjunction with Woolworths Macro :) Makes: 6-8 Muffins (Depending on the size!) Prep Time: 15 Minutes Cooking Time: 20 Minutes Ingredients: 100g packet of Macro Mixed Seasonal Fruit1 tsp Macro Xanthan Gum1 Cup Macro Almond Meal1⁄4 Cup Macro Organic Spelt Flour3 Very Ripe Bananas, Mashed1⁄4 Cup Macro Organic Honey (or Maple Syrup for vegans)Directions: Pre-heat oven to 180 degrees celsius. Add all ingredients into a bowl and mix well. Place into muffin tins and into the oven for 20 minutes, or until lightly golden. Wrap and take to work or a quick grab and go brekky!
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