Overnight Coconut and Chocolate Oats

Comment

Overnight Coconut and Chocolate Oats

  • 50g jumbo rolled oats (can use gluten free or quinoa flakes if can't have oats)
  • 1 tbsp raw cacao (or cocoa)
  • 1 scoop sunwarrior protein (I used vanilla but chocolate would also work well)
  • 2 tbsp coconut yoghurt (I use either CoYo or Coconut Collaborative)
  • Enough almond milk to cover and mix (it shouldn't be dry as the oats will soak in the liquid)
  • 1 handful nuts (I used cashews and walnuts)
  1. The night before you want this for breakfast put all the ingredients into a bowl and mix.
  2. Place in the fridge overnight.
  3. In the morning give it a stir. if it is too dry, add more almond milk.
  4. Top with more coconut yoghurt and nuts if you like.
  5. Enjoy!

 

Comment

Easy Vegan Pancakes

Comment

Easy Vegan Pancakes

  • 1/2 cup oats (gluten free if needed)
  • 1/4 cup chia seeds
  • 1 tsp baking powder
  • 1 banana
  • 200ml almond milk
  • 1 handful blueberries
  • 1 tsp brown rice syrup
  • 1 tsp nut butter (cashew, almond etc)
  • cinnamon (optional)

 

  1. Place the oats, chia seeds and baking powder into a blender and blend until a flour is formed. Place into a bowl.
  2. Add the banana and almond milk (and cinnamon if using) into a blender and blend until smooth. Add this to the flour mixture.
  3. Mix the everything together. Add the blueberries if you want blueberry pancakes, or you can leave these as a topping. The mixture should start to thicken and you want it to be sloppy. If it’s too thick, add more almond milk. 
  4. Heat some coconut oil in a frying pan and add a spoonful at a time of the mixture.
  5. Cook for about 2 min on a high heat and then flip the pancakes and cook for about another minute.
  6. Put all the pancakes onto a plate and sprinkle with blueberries (if not used in the pancakes), brown rice syrup, nut butter, or anything else you want to top them with!
  7. Enjoy :-)

Comment

Creamy Coconut and Raspberry Porridge

Comment

Creamy Coconut and Raspberry Porridge

  • 50g jumbo rolled oats
  • 1 inch creamed coconut (the solid stuff!)
  • 1 handful raspberries (can be frozen)
  • 1-2 tsp organic maple syrup
  • 1 cup filtered water
  • Optional- 1 scoop natural protein powder (I use Sunwarrior chocolate)
  1. Place the oats, creamed coconut and water in a saucepan and cook on a low heat for 10min (add more water if you would like it thinner).
  2. Once cooked, transfer into a bowl and add all the other ingredients and mix.
  3. Enjoy :-)

Comment

Granola Bars

Comment

Granola Bars

  • 150g sunflower seeds
  • 150g pumpkin seeds
  • 100g ground flaxseeds
  • 200g jumbo rolled oats
  • 100g raisins (preservative free)
  • 100g dried cranberries (preservative free)
  • 2 tbsp chia seeds
  • 1 tbsp cinnamon
  • 1 tsp vanilla powder
  • 25 organic pitted dates
  • 500ml filtered water

 

  1. Preheat the oven to 180 degrees and cover a large baking try with greaseproof paper.
  2. Place the dates and water into a saucepan and simmer for about 5 min so they become soft and the water becomes sweet.
  3. Meanwhile, place the sunflower seeds, pumpkin seeds, ground flaxseeds, oats, raisins and cranberries in a large mixing bowl and mix.
  4. When the dates are done, place them in a blender with the water, cinnamon and vanilla and blitz until a puree has formed.
  5. Pour this over the dry mix and stir thoroughly until everything is covered.
  6. Pour this mixture into the baking tray and press down so it’s tightly packed.
  7. Cook for about 30min until the top starts to turn golden brown.
  8. Once out the oven leave to cool for 15min and then cut into bars.

Comment

Vegetable Omelette

Comment

Vegetable Omelette

  • 2 free range eggs
  • 1 chopped tomato
  • 2 handfuls of spinach
  • 3 asparagus tips- chopped
  • 3 spring onions
  • 1 red pepper
  • Coconut oil

 

  1. Heat the coconut oil in a pan and add all the vegetables apart from the spinach.
  2. Lightly beat the eggs in a bowl and season with black pepper.
  3. Pour the beaten eggs over the vegetables and cook over gentle heat.
  4. Place the spinach on top and heat under the grill
  5. Serve with a large mixed salad

Comment

Banana and Chia Seed Pudding

Comment

Banana and Chia Seed Pudding

  • 1 banana
  • 1 tsp almond butter
  • 2 tbsp chia seeds
  • Almond/coconut milk
  • 1 handful of berries
  • Cinnamon (optional)

 

  1. Mash the banana and almond butter together in a bowl.
  2. Add the chia seeds and enough milk to cover all of the mixture.
  3. top with berries and cinnamon if using and leave to soak for a minimum of 10min. You can make this the night before and have it for breakfast.

Comment

Comment

Almond & Sweet Potato Bread

 (makes 1 loaf)  400g of sweet potato, steamed (you can peel them if you want but I just washed them)  50g coconut oil  1 pinch Himalayan salt  4 eggs  1 tsp baking powder  300g ground almonds  (3 tablespoon raw cacao or cocoa powder to turn it into a chocolate cake!)     Pre-heat the oven to 160 degrees and line a loaf tin with grease proof paper.   Place all the ingredients in a food processor and process until smooth.  Spoon the mixture into the tin and bake for 45-60min.  Leave to cool.  Enjoy as a bread or as a yummy, slightly sweet snack ☺

(makes 1 loaf)

400g of sweet potato, steamed (you can peel them if you want but I just washed them)

50g coconut oil

1 pinch Himalayan salt

4 eggs

1 tsp baking powder

300g ground almonds

(3 tablespoon raw cacao or cocoa powder to turn it into a chocolate cake!)

 

Pre-heat the oven to 160 degrees and line a loaf tin with grease proof paper. 

Place all the ingredients in a food processor and process until smooth.

Spoon the mixture into the tin and bake for 45-60min.

Leave to cool.

Enjoy as a bread or as a yummy, slightly sweet snack ☺

Comment

Comment

Champion Breakfast

(serves 1)

 

  • 2 eggs
  • 1/2 avocado
  • 2 slices smoked salmon
  • 1 handful rocket
  • 1 tbsp hummus (ideally homemade)
  • 2 slices organic rye bread
  • Juice of 1/2 lemon
  • 1/2 tsp chilli flakes
  • Cracked black pepper

 

  1. Boil the kettle and start to heat a saucepan on the hob.
  2. Once boiled, pour into the saucepan and bring to the boil.
  3. Crack the eggs into a small glass/cup and leave on the side.
  4. Toast the rye bread.
  5. While the bread is toasting scoop out the avocado flesh and cut length ways.
  6. When the bread is toasted, place on a plate and spread the hummus evenly.
  7. Place the smoked salmon on top of the hummus.
  8. Then place the rocket on top of the hummus and salmon.
  9. Now start stirring the boiling water and slowly pour the eggs in while the water is moving.
  10. Leave to cook until the eggs start to float to the top. As soon as this happens, take them out and place on top of the rocket.
  11. Top this all off with the avocado, chilli flakes, lemon juice and black pepper.

Comment

4 Comments

2 Ingredient Pancakes

 

Serves 1

  • 1 banana
  • 3 eggs

Optional- 1 tbsp cacao powder

 

  1. Mix the eggs and banana in a blender. If using the cacao powder add this too.
  2. Heat a small amount of coconut oil in a frying pan.
  3. Pour about 4 tbsp into the pan to make 1 pancake. Cook for about 45 seconds, then flip and cook for another 20-30 seconds. Once cooked place onto a plate (you can put the oven on low if you want to keep them warm)
  4. Repeat this process until all the mixture is gone. It should make 4-6 pancakes.
  5. Top with berries, honey, coconut yoghurt and/or nut butter. 

4 Comments