The Sweet Life

I love mushroom sauce, especially with steak and chicken. This week Tash and I were craving red meat and really wanted a sauce to go with it. We both love mushroom sauce so we decided to experiment with coconut milk to see if we could still get a creamy sauce without having to use cream, and it turns out you can! Coconut milk tends to be very runny so a really handy tip to thicken the sauce is to add a tablespoon of spelt flour to a small glass and mix with a tiny bit of water to form a paste, then stir this into the sauce and it will instantly thicken! Another handy tip if you are making this sauce to have with steak is once you have let your steak rest add the juices that have come out of the steak while resting into the mushroom sauce and stir until combined, this gives the sauce an extra bit of flavour (Tash had to look away while i did this :) haha). Ingredients Olive oil (or coconut oil for frying)  2 cloves of garlic (diced) 1/2 a white onion (diced) 8-10 button mushr

I sourced this recipe from The healthy Chef ( https://www.thehealthychef.com ) & this is what she had to say about these pancakes and how they are ideal after a gym session:  These pancakes make a great breakfast, especially after a session at the gym.  Your body needs protein for repair and quality carbs to replenish glycogen and electrolytes, so you need to choose foods rich in potassium that will help regulate fluid balance in the body and lower blood pressure.  Potassium is also necessary for nerve and muscle contraction. Studies show the blueberries contain antioxidants called polyphenols as well as  vitamin C which can also play a roll in the recovery process and heal oxidative stress after a workout. These pancakes hit the mark in every way.  A great source of protein, potassium, antioxidants and carbs to help your body refuel. Serve with thick natural yogurt,  fruit and a sprinkle of honey. This recipe makes 6 pancakes Ingredients  1 cup of ground alm

Oh my goodness these raw almond & peanut butter cups are delish! The base taste just like cookie dough. It is best to keep them in the freezer and eat from frozen as the chocolate topping melts and gets messy once its at room temperature. I used a silicone muffin tin which are perfect for these types of raw desserts as you can just pop them out once they are seat, easy! You can still use normal muffin tins lined with baking paper but i prefer the silicone they take the fuss out of getting the cups out of the tins. You can use any kind of nut butter for this recipe - almond or peanut butter would work well. This recipe makes 6 muffin tin cups. Ingredients BASE 3/4 cup of raw almonds Almond and oats blended into flour 1/4 cup of rolled oats 2 tablespoons of peanut butter (i use PICS which is 100% peanuts)  1 1/2 tablespoons of coconut oil (warmed) 1 1/2 tablespoons of raw honey 1/4 teaspoon of cinnamon 1/4 teaspoon of vanilla extract A pinch of sea salt

This recipe is  naturally gluten-free, low-carb & dairy-free. I find the outer leaves of Iceberg lettuce makes the best wraps, it's crisp and the leaves are large enough to make decent size wraps. I always give the lettuce a good wash beforehand.  S uch a delicious, fun , healthy meal. They definitely  can be a bit messy eating them - so i wouldn't advise making these for a first date! But they are ideal for a quick meal, dinner with friends and for family meals.  To assemble i get a lettuce cup put a big scoop of mince filling in the middle, then top with guacamole, then you wrap the edges of the lettuce up so its like a little parcel and none of the goodness can fall out. Normally 2-3 big lettuce tacos are enough for 1 person!  This recipe feeds 3 people.  Ingredients  500g of lean mince 2 teaspoons of garlic powder 2 teaspoons of cumin 2 teaspoons of chilli flakes 2 teaspoons of paprika 2 teaspoons of mixed herbs  Salt & pepper 1 capsicum (finely ch

This recipe is very simple to make and is one of my favourites.  Try not to over mash or puree avocados when making guacamole. You want a chunky dip, not smooth. So, when you’re making the guacamole, gently mash things together and leave some texture. Crackers, carrots, celery & cumber sticks are just a few things that are ideal to dip into  guacamole . You can also use it for things like tacos, nachos, etc.  Ingredients 2 ripe avocados (should give just slightly when its squeezed) Juice from 1/2 of a lemon 6 cherry tomatoes or 1 large tomato  (finely chopped)  1 spring onion (or any kind of onion - finely chopped)  Method 1. Mash the avocado (if its too hard i give it a quick blitz in the blender to mash it up, but still keeping it at a chunky consistency). 2. Add all other ingredients to the mashed avocado and stir until combined.  3. Store in the fridge. Enjoy x

I had actually never tried Key Lime Pie until a couple of weeks ago and after trying it i was instantly obsessed. For anyone who doesn't know what Key Lime Pie is or hasn't tried it, it's basically a lime cheesecake! Anyone who loves cheesecake and citrus will LOVE this! I'm so excited to share this with you because it is such an absolutely amazing recipe. A healthy dessert that tastes amazing and  has no refined sugars, no dairy and no gluten - wahoo added bonus! The tart crust is versatile and can be used for anything like cheesecakes, tarts, pies, etc. The filling surprisingly enough is mostly made up of avocado...but you can hardly taste the avocado over the lime flavour, it gives the filling the rich creamy texture. These tarts are only 192 cals each (smaller muffin tin sized tarts). Make sure you soak the dates in warm water 30 minutes before you want to make the recipe. This recipe makes either 12 small muffin tin or 6 large muffin tin sized tarts. Sto

I love soups for lunch especially in Winter. I usually make a big batch of soup up at the start of the week which lasts me a whole week of lunches. I searched through my Pinterest and found the recipe for this cauliflower chowder that i had made while i was in New Zealand and remembered i loved it! Its a low carb, creamy and hearty soup. Ingredients 4 slices of bacon (roughly chopped after cooking) 2 tablespoons of coconut oil (or olive oil etc) 2 cloves of garlic (chopped) 1/2 of an onion (diced) 2 carrots (peeled and diced)  2 celery stalks (diced) 1/4 cup of spelt flour 4 cups of chicken stock (i used 2 x organic stock cubes in boiling water) 1 cup of almond milk (or any other milk) 1 whole cauliflower (roughly chopped into bite sized pieces) Salt and pepper Fresh parsley (roughly chopped - to garnish) Method 1. Heat a large pan over medium heat, add the bacon and cook until brown and crispy. Put to the side on a paper-towel lined plate. Once cooled roughly c

This page has a range of overnight oat recipes that i have tried and love. This page is constantly being updated as i try new overnight oat recipes (a favourite of mine for breakfast and healthy desserts at the moment). So have a scroll through, choose 1 or more and have a go - they are so easy to make and perfect for a quick breakfast on the go as everything is prepared the night before so they are just sitting in the fridge ready to go!  1. OVERNIGHT BROWNIE OATS  This is super quick and easy to make, you just  mix everything together in a bowl and then refrigerate! This is such a good recipe to curve those sweet cravings, ideal for desert or even for breakfast (why not?!). This recipe serves 2. Ingredients 1 cup of unsweetened almond milk (or milk of your choice - coconut etc) 1/2 cup of plain natural yogurt (or mashed banana) 2 tablespoons of raw cacao powder A pinch of salt 2 tablespoons of honey 1 cup of oats 1/4 cup of protein powder (or extra oats) M

Wow is all i can say for this super tasty and healthy recipe! I literally just had it for tea and it was scrummy! The mint mixes so well with the peas and adds a bit of extra flavour to the kale and the salmon. The original recipe i had for this had spring onions but i used kale, 1) because i didn't have any spring onions left , 2) because it helped bulk the meal up with more delicious greens. You can use or add any extra greens to this recipe. This recipe serves 2 people. And is surprisingly simple and quick to make. Ingredients Coconut oil or olive oil spray 2 large potatoes (or sweet potatoes, cut into quarters) 3 bacon slices (cut into strips) 2 small salmon fillets 100g of frozen green peas A small bowl of kale 1 teaspoon of white wine vinegar 1 tablespoon of mint (roughly chopped) Salt and pepper Method 1. Preheat the oven to 180 ℃. Put the potatoes in a large roasting tin, spray with cooking spray/or add coconut oil and season with salt and pepper. Put int

These frittatas are the perfect snack for when you are on the go! I store them in the fridge so i can easily grab one when i need it.  You can make them into a meal by adding a salad to have with them. This recipe makes 8 frittatas (i use a large muffin case). I poach the chicken breast before i start making the recipe which allows it to cool while you prepare. You could also use any left over roast chicken as well. Ingredients Cooking spray 150g of spinach 200g of cooked chicken breast (cut into small chunks) 3 spring onions (chopped finely) 100g of natural cottage cheese 8 eggs Salt and pepper Method 1. Preheat the oven to 170 ℃. Using a non-stick muffin tin spray the 8 holes with cooking spray. 2. Put the spinach in a sieve or colander. Pour a kettleful of boiling water over the spinach to wilt them. Run cold water over the leaves to stop them cooking. Leave to drain. Once the leaves have cooled squeeze as much water from the spinach as you can (better to do th

These meatballs are delicious and healthy! I just use the Paleo Tomato Sauce   recipe as a base for my meatball sauce. If it's not saucy enough i add tomato paste/tomato passata or canned tomatoes. I usually serve my meatballs with wholewheat couscous and steamed green vegetables.  Wholewheat couscous is always a great alternative to pasta and rice. I always cook my couscous with a stock cube and a 1 (couscous) to 1.5 (water) ratio.  So for 1-2 people i boil 1 cup of water with a stock cube and add 1/2 cup of couscous.  Ingredients  Sauce Paleo Tomato Sauce Extra tomato paste/passata or canned tomatoes  Basil Meatballs 500g of lean mince (5% fat or less)  2 garlic cloves (chopped) A few basil leaves (chopped) 1 egg 1/3 c of almond meal Salt and pepper 1 teaspoon coconut oil (for frying) Method 1. I always make the Paleo Tomato Sauce  first, so click on the link for the recipe and instructions.  2. In a large bowl add the mince, egg

Another dish that is perfect for dinner in the colder months! Basically you throw it all into the dish and bake in the oven, as simple as that. Perfect as leftovers for lunch the next day too. Cauliflower mash is a great substitute for potato mash, pasta, or rice. Once again this recipe can be easily adapted just use any vegetables that you have in your fridge! Tip - the less stock you use the less runny the stew will be. If the stew is too runny i mix a tablespoon of spelt flour with a tiny amount of water into a paste and add this to thicken the stew. Ingredients Chicken Stew  1 tablespoon of coconut oil 4 to 6 chicken pieces (thighs, breast, drumsticks etc - i used breast) Green beans (halved) 1 red capsicum (diced) A handful of button mushrooms (diced) 3 sticks of celery (chopped) 1 onion (diced) 2 garlic gloves (diced) 1 small bag of baby spinach 3/4 cup of chicken or vegetable stock (less if you prefer a stew thats not as runny) Salt and papper Cauliflower

This is my first blog post in a while since it has been so hectic over the festive season and i am still to replace the broken food processor (hopefully this week!).  This chicken stew is delicious and perfect for dinner or for lunches. Its easy to make and has so much flavour. You can adjust the recipe depending on what you have in your cupboards and add more or less Cayenne Pepper or Paprika depending on the spiciness you prefer.  Ingredients 1 teaspoon Coconut oil (for frying) 6 chicken drumsticks 1 large onion (chopped) 2 garlic gloves (chopped finely) 1 teaspoon of cayenne pepper or smoked paprika ( i use 1tsp of cayenne pepper and it is mild, so add more if you like spicy) 400g of canned beans (drained and rinsed - i use white butter beans or cannellini beans) 400g can of chopped tomatoes A handful of cherry tomatoes  1 big handful of spinach  1 chicken or vegetable stock cube (optional) 3 sprigs of thyme  salt and pepper Method 1. Heat the coconut oil