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 -


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 - 

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 -


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 -

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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