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Champion Breakfast


   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.

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Champion Breakfast


   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.

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Super Greens Smoothie


  •   1 banana

   2 handfuls spinach

   1 handful kale

   1 scoop protein powder- I used Sunwarrior (optional)

   1/2 tsp spirulina

   1 tsp almond butter

   1 dessert spon cacao nibs

   300ml coconut water

   4 ice cubes

 

1.     Place all the ingredients in the blender and blend until smooth.

Super Greens Smoothie


  •   1 banana

   2 handfuls spinach

   1 handful kale

   1 scoop protein powder- I used Sunwarrior (optional)

   1/2 tsp spirulina

   1 tsp almond butter

   1 dessert spon cacao nibs

   300ml coconut water

   4 ice cubes

 

1.     Place all the ingredients in the blender and blend until smooth.

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2 Ingredient Pancakes


   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. 

2 Ingredient Pancakes


   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. 

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Vegetable Quinoa


(SERVES 2)

       100g quinoa

       ½  butternut squash

       1 large or 2 small red onions

       8 florets of broccoli

       2 tomatoes

       1 red pepper

       1-2 tsp mixed herbs

       1 chilli- optional

       Black pepper and Himalayan salt

       2 handfuls pumpkin seeds

 

1.     Turn the oven up to 180 degrees.

2.     Peel and chop the butternut squash. The smaller you chop it, the quicker it will roast! Then place it on a tray and cook in the oven for about 15-20min or until you can easily push a fork into them.

3.     Meanwhile, boil the kettle and place the quinoa, mixed herbs, seasoning and boiling water into a pan. I put enough water in the pan to cover the quinoa, this way I find I get it nice and fluffy without too much water or burnt bits on the bottom!

4.     Cook the quinoa for about 10min and then add in the onions, broccoli, tomatoes, red pepper and chilli, then cook for another 5 min. You want the veg to still be nice and crunchy and full of nutrients!

5.     Take the butternut squash out of the oven and mix through the quinoa.

6.     Have a taste and add more herbs and/or pepper if required.

7.     Serve up and then sprinkle with pumpkin seeds. Enjoy ☺

Vegetable Quinoa


(SERVES 2)

       100g quinoa

       ½  butternut squash

       1 large or 2 small red onions

       8 florets of broccoli

       2 tomatoes

       1 red pepper

       1-2 tsp mixed herbs

       1 chilli- optional

       Black pepper and Himalayan salt

       2 handfuls pumpkin seeds

 

1.     Turn the oven up to 180 degrees.

2.     Peel and chop the butternut squash. The smaller you chop it, the quicker it will roast! Then place it on a tray and cook in the oven for about 15-20min or until you can easily push a fork into them.

3.     Meanwhile, boil the kettle and place the quinoa, mixed herbs, seasoning and boiling water into a pan. I put enough water in the pan to cover the quinoa, this way I find I get it nice and fluffy without too much water or burnt bits on the bottom!

4.     Cook the quinoa for about 10min and then add in the onions, broccoli, tomatoes, red pepper and chilli, then cook for another 5 min. You want the veg to still be nice and crunchy and full of nutrients!

5.     Take the butternut squash out of the oven and mix through the quinoa.

6.     Have a taste and add more herbs and/or pepper if required.

7.     Serve up and then sprinkle with pumpkin seeds. Enjoy ☺

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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

 

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

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

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

4.     Leave to cool.

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

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

 

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

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

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

4.     Leave to cool.

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

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Raw Energy Balls


 

   50g peanut butter

   150g organic dates

   100g desiccated coconut

   2 tbsp protein powder (I used Sunwarrior)

   1 tbsp maca powder

   1 tsp spirulina

   1 tsp vanilla powder

 

1.     Put all the ingredients into a food processor and blend until mixed thoroughly.

2.     Roll into balls (if you’re struggling to hold the mixture together add more dates).

3.     Place in the freezer for at least 15min. Take them out 15min before you want to eat them. You can either store them in the freezer or the fridge.

Raw Energy Balls


 

   50g peanut butter

   150g organic dates

   100g desiccated coconut

   2 tbsp protein powder (I used Sunwarrior)

   1 tbsp maca powder

   1 tsp spirulina

   1 tsp vanilla powder

 

1.     Put all the ingredients into a food processor and blend until mixed thoroughly.

2.     Roll into balls (if you’re struggling to hold the mixture together add more dates).

3.     Place in the freezer for at least 15min. Take them out 15min before you want to eat them. You can either store them in the freezer or the fridge.

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Banana & Almond Chai 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.

Banana & Almond Chai 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.

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Double Chocolate Cookies


(MAKES 10 - 12)

     1 ½ cups of any nuts (I used a mix of pecans and hazelnuts)

     2 eggs

     1 cup pitted medjool dates

     6-8 tbsp cacao/cocoa powder (depending on how chocolaty you like it!)

     Pinch Himalayan salt

     ½ tsp vanilla powder

     ½ tsp bicarbonate soda

     5 squares 85%+ dark chocolate

.

1.     Pre-heat the oven to 180 degrees and line a baking tray with grease proof paper.

2.     Place all the ingredients (except the chocolate) in a food processor and process until smooth.

3.      Add the squares of chocolate and pulse until they are broken down into small pieces.

4.     Using a teaspoon, spoon the mixture into even cookie shapes onto the baking tray.

5.     Place in the oven for about 15-20min.

6.     Leave to cool on a cooling rack for about 15min (if you can last that long!!)

7.     Enjoy ☺

Double Chocolate Cookies


(MAKES 10 - 12)

     1 ½ cups of any nuts (I used a mix of pecans and hazelnuts)

     2 eggs

     1 cup pitted medjool dates

     6-8 tbsp cacao/cocoa powder (depending on how chocolaty you like it!)

     Pinch Himalayan salt

     ½ tsp vanilla powder

     ½ tsp bicarbonate soda

     5 squares 85%+ dark chocolate

.

1.     Pre-heat the oven to 180 degrees and line a baking tray with grease proof paper.

2.     Place all the ingredients (except the chocolate) in a food processor and process until smooth.

3.      Add the squares of chocolate and pulse until they are broken down into small pieces.

4.     Using a teaspoon, spoon the mixture into even cookie shapes onto the baking tray.

5.     Place in the oven for about 15-20min.

6.     Leave to cool on a cooling rack for about 15min (if you can last that long!!)

7.     Enjoy ☺