Category Archives: Food/Recipes

Everything You Need to Know About Fruit Infused Water

It seems everyone is talking about infused water. Their are special bottles to take your infused waters on the go and jugs and pitchers that also make it easy and pretty to display at a dinner party. Truth is, from a health perspective infused water is good for you and tasty too! And even better, you don’t need any fancy glasses, jugs or pitchers – a simple mason jar or 2 will do the trick.

We all know we are supposed to drink 8 glasses of water a day, but did you know that if you are exercising you should double that number?

Ninety percent of the time I don’t have trouble getting my daily dose, but their are times that I am hard out working out that I find it a bit more difficult to stay hydrated. This is where infused water comes in – these tasty little numbers make drinking water fun!

The combinations are endless and the benefits are many. Water on it’s own has been proven to speed up weight loss. No matter what your weight loss regime, water is surely part of it so why not boost your H20 with fruits, herbs, and flowers that can detox and flush your system at the same time.

mint infused waters help digestion



Roasted Sweet Potato Hummus Recipe

Hummus is one of the easiest spreads to make yourself at home. The number of ingredients are minimal and generally you can add or remove a few spices depending on how punchy you want the end result to be. You might need to make a special trip to the store for chickpeas and tahini, but once you’ve done that prep time is a mere 5-8 minutes. This includes the time it takes to chuck everything in your blender and then turn it on. With my Optimum 9400 Blender, it’s super simple.

The most time consuming part of creating this tasty hummus is roasting the Sweet Potato. Truth be told, I’ve made this a handful of times and forgot to roast the sweet potato once. It still came out just as creamy and tasty, but there is a definite stronger sweet potato flavor when it is roasted first. A small sized sweet potato takes about 20 minutes to bake depending on your oven…and its not like you have to sit there and watch it roast. So I consider this time negligible.

Bake sweet potato in the skin and then peel before adding to blender



Rainbow Popsicles: 100% Fruit and Veggie Recipe

Who doesn’t want to get more vegetables into their kids? My Mr 6 is relatively easy to feed, he’ll eat anything. Dinner is a little more drawn out then usual when brussel sprouts and spinach are involved, but in the end he chokes it down. Little Miss who is 2 and a half has proved to be a much pickier eater. She will eat broccoli and carrots and loves to dip them in hummus. Tomatoes, potatoes and just about any fruit she will devour no problem, but that’s about it. Somehow we haven’t managed to evolve her little picky palette beyond less than a handful of different veggies. She sniffs and nibbles on the tip of a yam before making a grotesque face and spitting it out. I’m hoping that she will grow to be more agreeable with vegetables, but for now I have to get creative.

I’m not a big advocate of sneaking vegetables into food, or tricking my kids into eating foods that are good for them. When I make my amazingly chewy chocolaty black bean brownies they are fully aware of the main ingredient. But with these 100% fruit and veggie popsicles the kids love the look of them so much they don’t even ask what’s in them. I mean, who doesn’t love a popsicle! I’ve found in the past that if you can make foods colorful, and in fun itty-bitty shapes, kids will love them (and adults too!)

These bright popsicles are layered with pineapple, blueberries and spinach – your perfect immunity booster for the kiddlets no matter what the season. I don’t know about you, but my kids don’t feel the cold so a popsicle in the winter is totally normal in their world.

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You can make these with just about any combination of fruit and veg, but I find these 3 layers work really well for a mix of sweet from the pineapple, tart from the blueberries and the milld almost non-existent flavour of blended up spinach.



Recipe: Better Than Nutella Chocolate Almond Butter

It seems that everyone including my kids love them some Nutella! I’ve never tried the stuff as I am allergic to hazelnut (as well as peanuts and some other tree nuts). But luckily for me, I am not allergic to almonds. Almonds are a full of fats and omega-3s which are good oils and fats that the body uses to clean the bad fats. Fats are also filling, so if you can include the good kind in your daily diet then you’re onto something good. I’m sure if you are trying to lose weight or have done so in the past, you’ve heard all about proteins role in assisting with weight loss. Almonds equal protein, protein equals feeling full, feeling full helps with curbing you’re appetite. Get it?

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So now that you know almonds are good for you, besides eating a handful as a snack, what are the other ways you can get almonds into your diet? Almond milk, is a smooth, protein-rich, lactose-free and healthy alternative to whole milk. If you’d like to make your own, check out my delicious homemade almond milk recipe. Another tasty way to full up on this tasty snack is with almond butter, and if you’re prone to a sweet tooth attack like me, why not give this chocolate almond butter a whirl! Super simple in my Optimum blender and with the addition of chocolate, its just like Nutella (so I’m told!) but better. Creamy and smooth, its easy to spread on toast for the kids, to dip apples in, or any other fruit and even pretzels – the possibilities are endless. If you’re feeling really decadent you could dip biscuits right in….um…yum.



Delicious Homemade Almond Milk

I generally drink milk based smoothies 4-5 mornings a week. I prefer the mild taste of almond milk in my smoothies over low fat cow’s milk, plus it keeps my calorie count down (a girl’s gotta watch her figure after all!) Not only is almond milk rather costly, but it is usually loaded with added sugar and a list of other ingredients that I can’t pronounce. So, instead I have taken to making my own almond milk in batches every couple of days. I can blend up 4 cups of almond milk in no time with my blender and it lasts for about 2 days. Because I make it myself, I have the option of sweetening as much or as little as I like – I prefer the natural unsweetened blend.

This is such a super simple recipe that you could probably use for other nut milks. I’m allergic to most other nuts and can only eat almonds so I haven’t tried any other variation of this recipe.

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Ingredients

  • 2 cups of raw almonds
  • 4 cups of filtered water
  • 1 tsp of sea salt
  • optional sweeteners: agave, medjool dates, stevia.
What you’ll need: a high speed blender like my Optimum 9400 Blender, a milk bag and measuring cup.


Healthy & Chewy Chocolate Black Bean Brownies

I’ve seen recipes for healthy black bean brownies all over the internet. I have a sweet tooth, so I have been wanting to try my hand at making them. Now that I have a high powered Optimum 9400 blender, they were easy peasy to whip up! The one problem that people talk about is the dryness of some of the black bean brownie recipes. So, I decided to mash up a few different recipes and come up with what is undoubtedly the chewiest black bean brownie recipe. These are beyond decadent, and you won’t even know that the only chocolate in the ingredients are just 1/2 cup of dark chocolate chips.

Chocolatey and tasty, these bad boys are a triple threat, packed full of fibre, protein and anti-oxidants. A cup of black beans is equivalent to two 8 ounces glasses of milk, plus the added benefit of fibre.

Easy to make in an Optimum blender, healthy profile and a nice snack to satisfy your sweet tooth, I bet you want the recipe, right?

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The chewy texture and sweetness comes from the medjool dates – also a fiber filled powerhouse. Applesauce keeps them moist and the cocoa powder and chocolate chips give that authentic chocolate flavour. I chose to make them into little brownie bites to keep myself from eating an entire brownie pan. Be warned that your kids will love these, Mr P polished off 3 with a glass of milk in no time – he would’ve eaten more if I’d let him (side note: these are fibre filled, so its to your benefit to NOT go overboard…if you know what I mean!).

And if you want to make it even that much more healthier, its super easy to blend up your own applesauce with a hint of cinnamon.

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Ingredients

  • 400g can of black beans, rinsed and drained
  • 1/2 + 1/4 of chocolate chips
  • 2 large eggs
  • 1/2 cup of applesauce
  • 12 Medjool dates
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract

Recipe makes 36 mini bites using a miniature muffin tray.

Preheat oven to 170 degrees celsius. Use coconut oil to grease the muffin tray.

Mix all the ingredients together in the Optimum blender except for the chocolate chips. Blend until smooth. Once blended, add the chocolate chips and mix by hand. Scoop the mixture out by the tablespoon, I added 3 chips to the top of each mini bite before sliding the tray into the oven.

Let bake for 20-25 minutes. You don’t want the bites to get too hard, just a bit crunchy on the top. Let cool for 5 minutes then pour a glass of milk and enjoy!

I made this recipe again, this time opting to make it in a brownie pan. I also did not have applesauce so used a small banana instead. Needless to say equally chocolatey moist taste!

Have you tried black bean brownies before? Let me know how you go with this recipe.

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