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Green Curry, Sweet Potato & Chicken Meatballs

30 Apr 2019

How do you keep the meatballs moist? The beautiful thing about meatballs is that you can really make them your own. We added moisture to these chicken meatballs by adding sweet potatoes (yes, sweet potatoes)! Baked chicken can sometimes dry up and the moisture from the grated sweet potatoes helps avoid this. 🌿INGREDIENTS For the meatballs: ➕450g chicken mince ➕1/4 cup rolled oats, gluten free if desired ➕1/4 cup white whole wheat or gluten free oat flour ➕1 small sweet potato, grated (~1/2 cup, squeezed) ➕1 tsp garlic powder ➕1/2 tsp ground ginger ➕1/4 tsp ground turmeric ➕1/2 tsp ground cumin ➕1/4 tsp salt ➕1/8 tsp pepper ➕1 tsp olive oil For the curry sauce: ➕1 tbsp olive oil ➕400ml low fat coconut milk ➕1 small red onion, sliced ➕1 red capsicum, sliced ➕1 cup snow peas ➕3 tbsp green curry paste ➕3 tbsp lime juice  ➕1/2 tsp chilli or hot sauce ➕Salt, to taste 🌿METHOD Preheat oven to 190C/375F. In a large bowl, mix together all ingredients for the meatballs (except for olive oil). Heat a large, oven safe frying pan over medium heat and add olive oil to the pan. Then, using a tablespoon, scoop out mixture and mold into a ball with your hands. It works best if your hands are slightly moist with water. Place in skillet. Repeat. Brown meatballs for 4-5 minutes (you don’t want them to be fully cooked). Remove from heat. Set meatballs aside. In a separate mixing bowl, mix coconut milk, curry paste, lime juice, chilli, and salt and pepper. Set aside. Heat olive oil in the same skillet you used for the meatballs. Add red onion, red pepper and snow peas. Sauté vegetables for 2 minutes. Add coconut curry sauce to the pan. Bring to a boil. Add browned meatballs to the skillet so they are sitting in the curry mixture. Place in the oven and bake at 190C/375ºF for 15 minutes.
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🥩 SUMMER BBQ SWAPS 🥗

29 Dec 2019

Pay close attention... 🧐⁣ ⁣ Calories > Quality ⁉️⁣ ➖ OR ➖⁣ Quality > Calories ⁉️⁣ ⁣ These easy BBQ swaps can save you a lot of calories that could’ve blown your food intake for the day. During the holiday season when we relax into traditional eating habits sometimes it can draw us further away from our goals. 😊  ⁣ 🍽 To help combat the BBQ season we have enlisted a couple ways to save on calories this year. 🔥  ⁣ However - if you look closely you may notice one swap has sacrificed its quality for less calories. 🔄 Is this okay? ⁣ ⁣ We know that sometimes more refined foods and ingredients can hold less energy 🍞 - this could benefit you in a different. ⁣ ⁣ 🌱 We can make up for the lost nutrients by ensuring we keep our moderation in this particular food and balance it out with other quality ingredients - 🥗 like salad!! ⁣ ⁣ So yes we do think it’s okay to sacrifice the quality and replace it elsewhere in the same meal. That way we gain both benefits in one and can continue to eat the foods we love on hot summer, BBQ days!! ☀️
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Recipes
Honey and Banana Protein Pancakes

21 Mar 2019

Honey and Banana Protein Pancakes 🍌🍯⁣ 🤔 Why does this recipe recommend collagen powder and not protein powder ? ⁣ ⁣ You can definitely work with either/or! 👨🏽‍🍳However, collagen is heat stable meaning it can withstand high temperatures - whey protein on the other hand.. not as much. As whey protein is heated it becomes less digestible and amino acids become less available.⁣ ⁣ 🔍 Where do you find collagen powder ? Many health food stores online and in store sell a popular brand called @vitalproteins which is easily found - if in doubt, go online for a wide variety of options!⁣ ⁣ ❇️ INGREDIENTS ⁣ 🥄 Yields - 6 large pancakes ⁣ - 3 eggs⁣ - ½ cup milk of choice⁣ - 1 large banana, roughly chopped⁣ - 2 Tbsp. raw honey ⁣ - 2 Tbsp. fresh lemon juice⁣ - 1 Tbsp. melted butter, ghee, or coconut oil (plus more for cooking)⁣ - 1 tsp. vanilla extract⁣ - 6 Tbsp. coconut flour⁣ - 4 scoops Collagen Peptides (packed full of protein! 💪🏼)⁣ - 1 tsp. baking powder⁣ - ½ tsp. baking soda⁣ - 1 tsp. sea salt⁣ ⁣ 🥄 METHOD ⁣ Place all the ingredients in a large blender in the order listed so liquids are at the bottom.  Blend on high speed for 30-60s or until the mix is smooth, scraping down the sides as needed.  Let the mix stand in the blender for 2-3 minutes to let the coconut flour thicken.  Blend again on medium speed for 30 seconds to smooth it out again.  The batter will be thick.⁣ ⁣ Heat a large pan over medium heat. Grease the pan and pour the batter out in pancake shapes. Smooth the batter out just a bit after pouring. Cook until bubbles form on the surface and the edges begin to brown, then flip and cook the other side. Once done serve with any toppings you like... peanut butter of course is a no brainer. 😉🥜
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Recipes
Coriander Lime Pesto

26 Feb 2019

• Coriander Lime Pesto 🌿 —————————————. ➕ i n g r e d i e n t s 🥄 . * Large bunch of coriander * Handful of baby spinach leaves * 1 small clove garlic, crushed * 60 g (¼ cup) cashew nuts, toasted * 30 g (2 tablespoons) of parmesan cheese, finely grated * Juice and zest one fresh lime * 20 ml (1 tablespoon) macadamia oil (increase if you are going to use it as a sauce) * Small red chilli (optional) . . . ➕ m e t h o d👩🏼‍🍳 . 1. In a food processor grate the parmesan and set aside.  2. Place the coriander, spinach and cashews in the processor and pulse until just chopped.  3. Mix in the parmesan, lime juice and zest, garlic and macadamia oil (and optional chill) until combined. 4. You have control over the texture of this pesto. For a chunky pesto process less, or smoother process more. . . . ➕ n u t r i t i o n a l i n f o 📊 . — Based on 4 generous serves — Protein 6g | Carbs 6g | Fats 13g —————————————.
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Recipes
The Ultimate Veggie Burger (vegan friendly)

2 Apr 2019

The Ultimate Veggie Burger! (Vegan friendly) 🍔🥬😍⁣ ⁣ 🍃 Jam packed with nutrient dense ingredients! You can bun them, slider them or even break them up into a lettuce cup! ⁣ ⁣ 🍴 For 4 burger patties // macros per patty…⁣ ⁣ 368 Calories 🌿⁣ ➕ 12g Protein⁣ ➕ 41g Carbs⁣ ➕ 19g Fats⁣ ⁣ 🥄 INGREDIENTS⁣ ⁣ 2 tablespoons extra-virgin olive oil, more for drizzling⁣ 2 shallots, chopped (⅔ cup)⁣ 450g mushrooms (mix of shiitake + portobello), de-stemmed and diced⁣ 2 tablespoons tamari⁣ ¼ cup balsamic vinegar⁣ 1 tablespoon mirin (or ½ teaspoon pure maple syrup)⁣ 2 garlic cloves, minced⁣ ½ teaspoon smoked paprika⁣ 2 teaspoons sriracha, more if desired⁣ ½ cup crushed walnuts⁣ ¼ cup ground flaxseed⁣ 2 cups cooked short-grain brown rice (freshly cooked so that it’s sticky)⁣ 1 cup panko bread crumbs, divided⁣ Worcestershire sauce (vegan version available), for brushing⁣ nonstick cooking spray, for grilling⁣ desired burger fixings (buns, vegan mayo or avocado, mayo, mustard, ketchup)⁣ sea salt and freshly ground black pepper.⁣ ⁣ 👩🏽‍🍳 METHOD⁣ ⁣ Heat oil in a medium pan over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms, a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.⁣ Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, and smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.⁣ In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until well combined.⁣ Transfer to a bowl and stir in the remaining panko.⁣ Form into 4 or 8 patties. ⁣ Preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form. Remove from grill, brush with Worcestershire sauce, and serve with desired toppings.. 👌🏼⁣
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Recipes
Asian Cucumber Salad

26 Mar 2019

Asian Cucumber Salad. 🥒 Looking to feel as crispy & cool as a cucumber? ❄️💧This salad will spice up your life with asian themed flavours whilst also helping up your hydration for the day.  🍴Serves 4 // Macros per serving… 59 Calories. 🌿 ➕ 1g Protein. ➕ 6g Carbs. ➕ 3g Fats. INGREDIENTS 2 cucumbers, thinly sliced Salt to taste 1/3 cup rice wine vinegar 1/2 teaspoon coconut or brown sugar 2 teaspoons toasted sesame oil 2 tablespoons finely chopped cilantro 2 tablespoons thinly sliced scallions 1 clove garlic minced 1/8 teaspoon freshly grated ginger 1 tablespoon sesame seeds Crushed red pepper to taste METHOD Place the sliced cucumbers in a bowl and sprinkle with salt, to taste. Set aside. In a small bowl, whisk together the rice wine vinegar, sugar, sesame oil, cilantro, scallions, garlic, and ginger. Drizzle the mixture over the cucumbers. Sprinkle salad with sesame seeds and crushed red pepper, to taste. Then, it’s time to serve up!
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Recipes
Almond Joy Fat Bombs

30 Apr 2019

These Almond Joy Fat Bombs are actually made with coconut butter rather than a nut butter! 🥥We wanted to try and make a no bake butter cup that was made from something a little different and coconut butter just seemed like the right fit! Coconut butter it’s allergen-free, keto friendly, and vegan. 👌 In order to make these you have to slowly melt the coconut butter. Like chocolate, you can quickly go from smooth coconut butter to burnt coconut butter. We tried to keep our coconut butter smooth at all times. However, we discovered that even if the coconut butter seized up a little bit when we mixed it with the maple syrup, it still worked! You can not tell the difference after you make your cups. The good news is that these Almond Joy Fat Bombs work either way. 🌿INGREDIENTS  Coconut Layer: ➕2/3 cup melted coconut butter ➕1 tbsp maple syrup, warmed (or 1/4 tsp liquid stevia) Chocolate Layer: ➕1/4 cup melted coconut oil ➕2 tbsp cocoa powder ➕1 tbsp maple syrup (or 1/4 tsp liquid stevia) Toppings ➕12 raw almonds ➕1/3 cup unsweetened shredded coconut  METHOD First, line a muffin tin with nonstick muffin liners. Set aside. Begin by gently melting coconut butter in a small fry pan on LOW heat until drippy. Note that sometimes coconut butter can seize up, so be extra careful when melting. When it’s drippy, it’s ready to go and doesn’t need to be heated anymore. Measure out the required 2/3 cup of the melted coconut butter and pour into a medium bowl. Add 1 tablespoon of warmed maple syrup to the melted coconut butter and mix until combined. Adding warm syrup is key because the coconut manna will seize up if you add a cold temperature to it. Then, using a tablespoon, scoop 1/2 tablespoon into each of the 12 muffin cups. Use your spoon to smooth out so that they are even and then place in the freezer for at least 10 minutes. While the first layer is freezing, make the chocolate layer. Mix together melted coconut oil, cocoa powder, and maple syrup. Then, remove the muffin tin from freezer and scoop a teaspoon of the chocolate layer on top of the coconut. Place a raw almond on top of each cup and then sprinkle on shredded coconut and a pinch of sea salt. Place in the freezer for at least 15 minutes or until firm.    
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Recipes
Vanilla Chia Seed Pudding

26 Feb 2019

• Vanilla chia seed pudding 🍮 —————————————— 🥣 ingredients : . . . ~ 3/4 cup milk ~ 5.3 oz. of Greek yogurt ~ 2 Tbsp. pure maple syrup ~ 1 tsp. vanilla extract ~ Pinch of fine sea salt ~ 1/4 cup chia seeds . ➕ ADD ➰fresh berries, granola, toasted coconut flakes or sliced almonds, to serve —————————————— 🥣 method : . . . 1. Add all ingredients except chia seeds to a medium bowl and whisk vigorously to combine. Add chia seeds and whisk to combine. 2. Cover the bowl with plastic wrap and refrigerate overnight. You want pudding-like consistency in the morning. 3. In the morning, give the pudding a good whisk to evenly distribute chia seeds that have settled on the bottom. Spoon into individual serving dish and enjoy chilled with desired toppings. —————————————— 📊 nutritional info: . . . ~ makes 4 serves ~ • CALS - 164 per serve • PRO - 7g • FATS - 5g • CARBS - 23g —————————————— ♻️// @littlebrokenblog
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Recipes
Sweet Potato & Avocado Chocolate Cake

9 Apr 2019

🌿 INGREDIENTS For the cake... - 2 cups raw sweet potato, minced *see step 2. for method - 2 large eggs - 3/4 cup black cocoa powder *gives milder taste & darker colour, can also use dutch or regular cocoa (flavour & colour will vary slightly). - 1/2 cup maple syrup - 1/2 cup coconut sugar - 1/2 cup coconut oil *if too hard at room temperature leave near oven pre-heating to soften. - 1/4 cup coconut flour - 1 tablespoon vanilla - 2 teaspoons baking powder - 1 teaspoon salt For the frosting... - 1 1/2 cup sweet potato, cubed then steamed and mashed *see step 4. for method - 1/2 cup avocado - 1 cup medjool dates, pitted - 1/2 cup cocoa powder - 1 teaspoon vanilla extract - 1/4 teaspoon salt 🌿 METHOD 1. Preheat oven to 350F/180C. Line the bottom of two cake pans with rounds of baking paper. 2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth. 3. Divide batter in-between the two cake pans. Bake on 350F/180C for 45-50 minutes, then chill in fridge while you make frosting. 4. For frosting, steam sweet potato cubes, then drain water, and combine with rest of frosting ingredients until smooth (about 5 minutes). Chill until ready to frost.
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