Tuesday, 23 December 2014

Superfood Hot Chocolate

I haven't met anyone who doesn't love a big amazing mug of hot chocolate...
I found this recipe from a blog called Naturally Sassy. A perfect way to warm up a cold morning or if you're in need of a chocolate fix! Here's the recipe:


Monday, 22 December 2014

Chia, Quinoa and Raisin Stuffing

I found this beaut of a recipe from The Chia Company which is an amazing Australian company that I stumbled upon on my travels. They sell gorgeous chia products such as chia pods and ready made oats and chia packs, but also have a range of fabulous recipes to try too. Check out their website here:  http://www.thechiaco.com.au


Saturday, 20 December 2014

Chia, Cacao and Goji Granola

I cannot get enough of cacao, I really can't. It just smells and tastes so flipping delicious along with having amazing nutritional and antioxidant qualities! 

I was having a look at some gluten free granolas available on the market and after being disappointed at every single one - due to high sugar levels, awful unnatural ingredients or the ridiculous high prices - I decided it was time to make some of my own! 

I've taken this recipe from The Whole Pantry, and tweaked it a bit to make my own Superfood version! It's full of amazing flavours which all compliment each other and the smells coming from the kitchen when it's baking is enough to make you want to eat it all in one go! It's also gluten and dairy free and vegan friendly. 
Granola goes really beautifully on top of hot oats, smoothie bowls or simply by itself with a dollop of coconut yoghurt on the side. Here's my recipe:

Chia, Cacao and Goji Baked Granola
Prep time: 15 minutes 
Cooking time: 45 minutes
Makes 6 portions of granola

• 1 cup of flaked almonds
• 3/4 cup of pumpkin seeds
• 3/4 cup of sunflower seeds
• 1/2 cup of sesame seeds 
• 3/4 cup of chia seeds 
• 10 pecans, roughly chopped
• 3 tablespoons of brown rice syrup or acacia honey
• 50ml of melted coconut oil (about 3 tablespoons when hard)
• 2 tablespoons of vanilla extract 
• 2 heaped tablespoons of Cacao powder
• 1 tablespoon of ground cinnamon 
• 1/4 cup of goji's, to add to the mix after it's been baked
You'll also need a baking tray and baking parchment. 

Preheat the oven to 130 degrees.

Measure out all the dry ingredients and mix them all up in a big bowl.

Pop the coconut oil in the microwave for about a minute on 600, and while that's melting, add the vanilla extract and brown rice syrup to the mix and give it a good stir up. 
Then add the melted coconut oil, give it one final good stir and spoon it on the lined baking tray. Make sure it's all flattened out!
Whack it in the oven for 45 minutes. Check it after 20 mins and turn it around. 
Once it's all baked, mix the goji's in. It should all be nice and crispy and crunchy! 
Leave out to cool for at least a good hour before eating. It keeps really well in Tupperware in a cool, dry place. Enjoy! 

Friday, 19 December 2014

Overnight Cacao and Vanilla Chia Pudding

This is heaven and definitely an acceptable way of having chocolate for breakfast! Cacao is pure, raw chocolate and such an amazing superfood, due to the high amount of antioxidants in it. So pairing it with chia seeds give you a beautiful, nourishing package of protein, antioxidants and Omega-3. A fab way to start the day!

Overnight Cacao Chia Pudding
Leave to soak overnight
Makes 1 Chia Pudding
  • 3 tablespoons of chia seeds 
  • 1 cup of almond milk
  • 1 levelled dessertspoon of cacao powder 
  • 1 big teaspoon of brown rice syrup/agave nectar/acacia honey
  • 4 drops of vanilla essence 
 • toppings: I had a chopped banana, goji berries, desiccated coconut and some gorgeous little almonds

The Night Before:
Put the chia seeds and cacao powder in a mason jar, add the almond milk, honey and vanilla extract.  mix up by putting the lid on the jar and shaking it until all the ingredients are fully combined. You might need to scrape some chia seeds that get stuck on the bottom of the jar and stir it around to check there are no clumps.

Cling film the bowl and pop it into the fridge for breakfast! 

The Next Morning:
Give the chia pud another good stir as the top will have set and there will be some almond milk underneath that will have been left out!

Then pop on any toppings and eat up! 


Thursday, 18 December 2014

Superfood Soup

Oh my this soup is so incredible. I just can't get enough! There really is nothing better than a big bowl of piping hot, nutritious soup when it's the miserable weather outside. And when it's bright green, even better!
I've adapted this recipe from Honestly Healthy's Alkalising Green Soup, by taking out the fennel seeds as I like to keep fennel as far away as possible from me, and I've added more green vegetables and a cheeky wheatgrass shot in there too for superfood goodness! So easy to whip up and freezes beautifully. I'm in love.

Very Green Soup
Prep time: 10 minutes 
Cooking time: 10 minutes
Blending time: 2 minutes 
Makes 2 bowls of soup 


• 1/2 a red onion, peeled and diced
• 1 garlic clove, peeled and chopped up very small
• 1 big teaspoon of coconut oil for the pan
• 10 stalks of tenderstem broccoli, edges trimmed and washed 
• 15 asparagus stalks, edges trimmed and washed 
• A big handful of washed spinach 
• A big handful of washed kale 
• 1 pint of hot water with 1 tablespoon of vegetable bouillon stock dissolved in it
• 1 teaspoon of wheatgrass powder 
• The juice of 1/2 a lemon 
• Fresh parsley - chopped up for on top of the soup 

First, dice up the onion and garlic, and trim the broccoli and asparagus stalks. 

Then, put a deep frying pan on a medium heat and add the coconut oil to start heating up. 

While the oil is heating put the kettle on with enough water in for a pint and grab a jug to make the stock. 

Once that's done the oil should be hot enough (coconut oil heats up super fast) so pop the diced onion and garlic in the pan, and mix it all in the oil so it's all evenly covered. 

Let the onion and garlic cook off for a couple of minutes. In this time, when the kettle has boiled, pour the hot water in the jug and add the tablespoon of Bouillon powder and the lemon juice to the water. Mix up. 

Once the onion and garlic have browned off slightly, add the trimmed broccoli, asparagus and the stock water (be careful, the pan will hiss when you pour the water in, so pour it in slowly and hold jug low near to the pan). 

Mix this all up and turn the heat down a notch. Let it cook for about 5-6 minutes on the low heat, and do not let the mix boil so always keep an eye on it. Stir it often. 

Once the 5-6 minutes is up, take the pan off the heat and add the spinach and the kale and again, mix it all in. Let the soup sit for about 30 seconds to make sure the spinach has fully wilted then give it another good mix! (It will look quite watery at this point). 

Carefully pour everything straight into your blender and blend for about 2 minutes. While it's blending, chop up the parsley for the topping. 

Serve up the hot green soup immediately and enjoy! 


The Superfood Breakfast Smoothie

This is a quick and easy, filling breakfast smoothie that is full of delicious goodness, and gives slow releasing energy throughout the morning to keep the munchies at bay! With blueberries for the sweetness, kale and spinach for a punch of glowing greens and hemp protein and chia seeds for yummy superfood protein, as well as oats for energy, it's my perfect all round mix for a detoxing, nourishing, creamy smoothie! (Taken from a Deliciously Ella recipe.)

The Superfood Breakfast Smoothie 
Makes 1 smoothie 


• 1 banana, peeled and sliced up
• 1/2 cup of washed blueberries
• 1 small handful of washed spinach
• 1 small handful of washed kale
• 3/4 cup of almond milk
• 3 tablespoons of gluten free oats 
• 1 tablespoon of chia seeds 
• 2 teaspoons of hemp protein powder

So easy, whack all the ingredients in your blender and blend on medium speed for 1-2 minutes. Enjoy! 


Tuesday, 16 December 2014

Spirulina Chia Pudding with a Mango, Banana and Lucuma Superfood Purée

This breakfast is so beaut. So delicious. So colourful. So superfoody. So everything! The Spirulina chia pud goes so well with the gorgeous sweetness of mango, banana and lucuma mix. This recipe is literally just so perfect and easy, and I love it! This is definitely one of the recipes that everyone should try, whether you're a chia seed virgin or a regular user! Here's the recipe:


Monday, 15 December 2014

Spinach, Date and Spirulina Smoothie Bowl

This smoothie bowl is packed full of amazing superfoods, nutrients and general healthy goodness and it's SUCH a good way to start my day, or eaten after a good workout!

Spinach, Date and Spirulina Protein Smoothie Bowl
Makes 1 Smoothie Bowl


• 2 small bananas, peeled and chopped
• A big handful of washed spinach
• A big handful of washed kale, chopped up
• 2 Medjool dates, de-stoned and chopped up 
• 1/2 cup of frozen blueberries (frozen blueberries give the smoothie bowl a thicker consistency)
• 1 big teaspoon of almond butter 
• 1 teaspoon of spirulina powder 
• 1 teaspoon of hemp protein powder 
• 1 tablespoon of ground flaxseed 
• 3/4 of a cup of water (or coconut water)

• toppings: I had fresh blueberries, chia seeds, dessicated coconut and my fave cacao nibs! (Best to keep it simple and not to use too much fruit on top as the sweetness will overpower the taste of the beautiful smoothie bowl.)

Simply place all the ingredients in your blender, and blend until smooth. You may need a few goes of stopping the blender and mixing it all up to give it a hand! 

Pour it in your bowl and place your toppings on, grab a spoon and enjoy! 

Saturday, 13 December 2014

Overnight Maca, Raisin and Vanilla Bircher Muesli

Bircher Muesli is pretty much oats with a few other things soaked in water overnight, in the fridge, so that they're all creamy and delicious when you wake up the next morning! And there's obviously so many variations that you can try! Here's my Superfood version:

Maca, Raisin and Vanilla Bircher Oats
Cooking time: Overnight
Makes 2 portions 

• 1 cup of gluten free oats
• 1/4 cup of chia seeds
• 2 teaspoons of Maca Powder
• A small handful of pumpkin seeds
• A small handful of sunflower seeds
• A sprinkle of sesame seeds
• 1/4 cup of dessicated coconut 
• A handful of raisins 
• 1/2 teaspoon of ground cinnamon 
• 3 drops of vanilla essence 
• 380ml of warm water 

• toppings of your choice - it's best to keep the toppings simple as there's so much going on in the creamy muesli! I had some beautiful fresh strawberries and blueberries. 

The night before, mix up all the dry ingredients (everything but the vanilla essence and the warm water) in a bowl that suitable for putting in the fridge. 

Pour the warm water over the mix and stir up to make sure it's all coated. The oats and chia seeds will immediately start soaking up the water. 

Add the 3 drops of vanilla and stir again. 

Leave the mix for about an hour or so, to let the water cool down and then give the mix another stir. If it's crazy sticky then add in a bit more cold water and mix up again. 

Cover the bowl with cling film and stick it in the fridge until the next morning! 

When you're ready to eat it, give the mix one last good stir and then portion it out, stick your toppings on- fresh berries are fab - and enjoy! 

Thursday, 11 December 2014

Lucuma and Ground Flaxseed Oats

This is yet another variation of one of my favourite things in the whole wide world - hot oats! Lucuma is naturally sweet making the superfood powder a fab way of getting tasty, sweet oats without having to use processed sugar or other sweeteners like maple syrup. Ground flaxseed is an amazing food - it's naturally packed full and one of natures richest sources of Omega 3.It always helps that it tastes amazing and I add it to everything from smoothies, cupcakes and of course, porridge!


Tuesday, 9 December 2014

Banana, Date and Maca Smoothie

This is just basically the most amazing banana smoothie you'll ever have and you'll never look back. It's so incredibly smooth and creamy and adding in the Maca powder gives it that extra health kick and gives me lots of long-lasting energy! Simple ingredients and easy to make, what's not to love!

Banana, Date and Maca Smoothie - www.nourishingchloe.com

Sunday, 7 December 2014

Raspberry, Avocado and Hemp Protein Smoothie

I do love a good green protein smoothie. A perfect start to the day due to the health benefits or can be an fab addition to a workout, before or after.

Raspberry, Avocado and Hemp Protein Smoothie - www.nourishingchloe.com

Sunday, 23 November 2014

Blueberry, Almond Butter and Flaxseed Smoothie

I am a huuuuge smoothie fan. It's the best way for me to pack in loads of amazing ingredients for an great start to the day or an energy boost after a workout. There are so many variations and different types of smoothies and I love experimenting and getting creative with different flavours. 

Blueberry, Almond Butter and Flaxseed Smoothie - www.nourishingchloe.com


Saturday, 22 November 2014

Acai Oats

Acai oats are really easy to make and taste so delicious due to the sweet taste of the acai powder mixed with the almond milk! Acai powder comes from the Acai Palm fruit which line the banks of the Amazon. The fruits are really high in calcium and Vitamin A, fibre and a great source of iron, making Acai powder an amazing superfood and one of my favourites! 

Acai oats - www.nourishingchloe.com 

Acai oats:
Makes 1 bowl

3/4 cups of gluten free oats
1 1/2 cups of almond milk (more milk for runny oats, less milk for thicker oats) 
1 tablespoon of acai powder - I really recommend Naturya Acai Powder 
Toppings of your choice - I used desiccated coconut (which goes beautifully with acai), blueberries, bananas, goji's, mango and chia seeds. 

Mix the acai powder with the almond milk in a jug before pouring over the oats in a saucepan.

Put on a medium heat and after a few minutes, the oats will have softened and soaked up some of the liquid. Stir for a couple of minutes until you get your desired consistency. 

Pour oats into bowl from the hot pan as soon as you take it off the heat so that your oats don't overcook, place your toppings on and enjoy!


Roasted Veggie Bowl

This is a gorgeous, simple meal that can be whipped up in less than 30 minutes and is packed full of my favourite nutrients and amazing flavours! Perfect for those days when I really want to focus on clean eating and giving my body a good burst of health. I like topping my roasted veggies with some form of avocado, be it a smooth avocado cream or smashed avocado, or sliced. 

Roasted Veggie Bowl with Avocado Cream - www.nourishingchloe.com


Thursday, 20 November 2014

Vanilla Maca Oats

This has to be one of my favourite porridge recipes to date! 
When I first started experimenting with oats, I tried oats with maca powder on their own and found the taste to be too malty and not sweet enough for my liking. A few drops of vanilla essence makes this mixture absolutely tip-top perfect! Love maca? Try my Smooth Maca Pecan Milk to add to your next bowl of granola or hot morning oats.

*On a side note, maca oats work and taste a lot better when more of a runny kind of texture, although it's always down to preference.  

Vanilla Maca Oats - www.nourishingchloe.com

Makes 1 bowl

For the oats:
1/2 cup of gluten free oats

1 cup of almond milk - add as much or as little to make preferred texture, although if it's the first time you're trying maca powder, I really recommend runnier oats! 

1 heaped teaspoon of Maca powder

4 drops of vanilla extract

One medium sized ripe banana

A handful of nuts - I used cashews 

Chia seeds to sprinkle 

Tahini/nut butter to drizzle 

Mix the maca powder and vanilla extract into the almond milk in a jug and pour over the dry oats in a saucepan. Stir up and put on a low-medium heat to get it cooking. After a few minutes the oats will have softened and soaked up a lot of the milk. Don't let the pan get too hot as the oats will burn in the base of the pan.

Once cooked to a consistency of your liking, put oats straight in a warm bowl and add your toppings - this is where you can get creative! Enjoy! 

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