The Sweet Life

Another very simple but tasty recipe. A healthy twist on your traditional quiche.  I have been eating this quiche all week for lunches. Its so easy to just throw into the microwave and heat up for an easy lunch or even dinner.  The key to preventing a soggy quiche is to reduce the moisture in your vegetables. This is why the spinach is squeezed dry and the mushrooms get cooked before adding to the quiche. I start by washing & draining the spinach in a colander and then squeeze the rest of the moisture out before adding it to the dish. Ingredients 8 button mushrooms (thinly sliced) 3 cloves garlic  (thinly sliced) 100g spinach (washed and roughly chopped) 150g of cooked peas 4 large eggs 1 cup almond milk (or normal milk) ¼ cup grated Parmesan  Handful of grated cheese (I use mozzarella)  Salt & pepper Method 1. Preheat the oven to 180 ℃ .  2. Wash & chop spinach, getting rid of any excess water. Coat a 9-inch pie dish with no

It looks like there are a lot of steps and it takes forever, but these really do come together in 30 minutes. Its the waiting for the chocolate to set and slightly harden that takes forever! (But no one says you can't cut into them when it's still all melty!).  I store them in the fridge so the chocolate stays hard.  Ingredients The Bars 1 cup whole almonds  1 cup pecans or walnuts  1 ½ cups old fashion oats 2 tablespoons chia seeds ½ cup coconut flakes ¼ cup honey ¼ cup coconut oil 1 teaspoon vanilla bean paste (or essence) ½ teaspoon cinnamon 2 tablespoons almond butter The Chocolate Glaze 1 Tablespoon coconut oil 1 1/2 cups dark chocolate (chopped) ¼ cup coconut flakes  (chopped) ¼ cup pecans or walnuts (chopped) Method  1. In a food processor add a ½ cup of the almonds, ½ cup of the pecans, and ¾ cup of the oats.   Process until it turns into a fine powder (about a minute - make sure you don't over process, you don’t w

These frozen coconut & chocolate bounty bars are amazing! If you are craving a chocolate bar but don't want the guilt then these bounty bars are by far your best answer! The recipe only has a few ingredients and is also really easy - you just have to wait a few hours for the coconut mix to freeze, but trust me its worth it!  Ingredients Bars 1 cup unsweetened shredded coconut ⅓ cup coconut cream ½ teaspoon of vanilla essence Chocolate Coating  4 tablespoons coconut oil 2 tablespoons cacao powder ½ teaspoon of vanilla essence Method  1. In a bowl mix the shredded coconut with the coconut cream and the vanilla extract, blend well with a spatula or a spoon.  2. Place the shredded coconut mixture on a small tray/dish lined with baking paper.  3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (measurements may vary). 4. Place in the freezer for 2 hours, until frozen solid. 5. Remove from the freezer and cut into

This 30 minute Buddha Bowl recipe is a balanced, healthy lunch or dinner meal that comes together in no time! It’s a flavourful combo of healthy grains, prawns and veggies with a creamy, citrusy yogurt dressing.  Ingredients Buddha Bowl: 150g large prawns 1 large portobello mushroom (sliced) 1/2 courgette (sliced) 30g of grains (I used a mix of red & white quinoa & bulgar wheat) Large handful of kale (washed & drained) 100g of black beans(washed & drained) 3 cloves of garlic (roughly chopped) Large handful of coriander (roughly chopped) Small cube of butter Coconut oil for frying Dressing (optional): Squeeze of lemon juice A big dollop of natural Greek yoghurt Sprinkle of chopped coriander Method 1. Add the grains to a small amount of boiling water (I also add 1/4 of a veggie stock cube for extra flavour) & simmer for 20-30mins until cooked. 2. While the grains are cooking, add a small amount of coconut oil to a pan over medium heat

This super simple Coconut Curry Noodle Soup only takes about 15 minutes to make. I use the instant rice noodles and they only take a couple of minutes to cook once the soup is poured over them or alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls. This recipe serves 3.  Ingredients 2 tablespoons oil 3 garlic cloves (chopped) 1 tablespoon fresh ginger (grated) 3 tablespoons Thai red curry paste 180g of uncooked prawns  4 cups vegetable stock 1/2 cup water 2 tablespoons fish sauce 2/3 cup coconut milk 100g dried rice vermicelli noodles 1 lime (juiced) Sliced red chilis, coriander, spring onion to garnish (optional) Method 1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.  2. Add the prawns and cook for a couple minutes, until they begin to turn white/orange. 3. Add the stock, water, fish sauce, and

This is an easy to make, healthy banana bread made with coconut flour, no butter or refined sugar added (minus the chocolate chips)! Which makes it gluten free and Paleo! Makes 10 slices.  Ingredients 3 medium ripe bananas (mashed) 1 teaspoon of vanilla extract 1/4 cup of almond butter 2 eggs 1/2 cup of coconut flour 1/2 teaspoon of baking soda 1/2 teaspoon of baking powder 1/2 teaspoon of cinnamon 1/4 teaspoon of salt 1/4 cup of dark chocolate chips Method 1. Preheat oven to 180 ℃  & line loaf tin with parchment paper and spray with nonstick cooking spray. 2. In a bowl combine bananas, vanilla and almond butter & mix until well with an electric beater until combined, smooth and creamy.  3. Add in eggs, one at a time and mix on medium speed until combined.  4. With the mixer on medium-low speed, add in coconut flour, baking soda, baking powder, cinnamon and salt; mix again until just combined.  5. Gently

This delicious pasta recipe is super simple & made all in one pot!  An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot! Makes 3 servings Ingredients 250g of wholewheat organic spaghetti  3 cups of water 250g of white mushrooms (thinly sliced) 1 zucchini/courgette (thinly sliced and quartered) 2/3 cup of peas 2 cloves of garlic (thinly sliced) Salt and ground black pepper  1/3 cup grated Parmesan 1/4 cup heavy cream Method 1. Add the water to a large stockpot over medium high heat & bring to the boil.  2. Add the spaghetti, mushrooms, zucchini, peas & garlic to the water. Season with salt and pepper, to taste. 3. Reduce the heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes.  4. Stir in Parmesan and heavy cream, add more salt & pepper to taste (optional).  5. Serve immediately. Enjoy x 

I used Sarah Wilson's I Quit Sugar book for this recipe (this is like my bible - so if you haven't already got yourself a copy, make sure you do).  This recipe makes 16-24 balls depending on the size. If you make bigger ones you may need to cook them for slightly longer.  Ingredients 2-3 skinless chicken fillets 1 carrot (grated) 2 cloves garlic  1/2 cup shredded coconut (extra for rolling)  1 egg 2 teaspoons curry powder 1/2 teaspoon salt A handful of coriander or flat leaf parsley leaves Coconut oil or olive oil (for frying) Directions 1. Put everything except the oil in the food processor and blend until smooth.  2. Using your hands, form 16-24 balls (the smaller the balls the quicker they cook). If the mixture is too wet and sticky then add more shredded coconut to a plate and roll the balls in the coconut, then roll the balls around in your palms until coconut has mixed in.  3. Heat several tablespoons of oil in a large fryi

You can use any milk (cow, soy, cashew, etc.) for this recipe.  Frozen blueberries may be used instead of fresh. If you do use frozen blueberries then reserve 1 tablespoon of the coconut flour mixture from Step 2, and toss that with the frozen blueberries just before gently folding them into the batter. The baking time may increase by a few minutes. These muffins freeze well, to thaw quickly place individual muffins in the microwave for 30-60 seconds.  Ingredients 1/2 cup + 3 tbsp coconut flour (measured correctly) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon poppy seeds 1 tablespoon lemon zest (about one medium lemon) 1 tablespoon coconut oil or unsalted butter (melted and cooled slightly) 1 large egg (room temperature) 1 teaspoon vanilla extract 1/4 cup natural Greek yogurt 1/4 cup pure maple syrup, raw honey or agave  3 tablespoon freshly squeezed lemon juice (about one medium lemon) 1/2 cup unsweeten

 Yet another delicious recipe from Sarah Wilson's I Quit Sugar Book. This courgette cake is super tasty and perfect as a side for dinner (or wow your friends and make it for a dinner party). This recipe serves 8. Ingredients 2 cups (2-3) large courgettes (grated) 1 teaspoon salt 500g ricotta 3/4 cup grated parmesan 2 spring onions (chopped) 2 garlic cloves (chopped) 4 tablespoons dill (chopped) Zest of 1 lemon 2 large eggs (well beaten) 1/3 cup crumbled feta Coconut oil or cooking spray (for greasing) Method 1. Preheat the oven 170 ℃ and grease a medium sized baking dish or cake tin (around 23cm). 2. Grate the courgettes, combine the courgettes with the salt in a colander or sieve and leave to sit for 15 minutes. After 15 minutes use your fingers or spoon to squeeze out as much water as you can. 3. Combine the ricotta, parmesan, spring onions, garlic, dill, and lemon zest, then stir in the eggs and courgettes. 4. Pour the mixture into the dish and bake

This is another fantastic recipe that I have tried from Sarah Wilson's I Quit Sugar book! A great wee treat when you are craving something sweet. I use frozen berries for this recipe but you can use fresh berries as well. You can choose which berries you use - I like to have a combination of blueberries, strawberries and raspberries. Ingredients 500g blueberries, raspberries & strawberries 250g mascarpone 1 tablespoons of sour cream 2 tablespoons of double cream 1 large egg & 1 egg white 2 tablespoons of pure maple syrup 1/2 teaspoon vanilla essence or seeds from 1 vanilla pod Pinch of salt Method 1. Preheat the oven  to 200-220 ℃ and put the oven shelf in the middle of the oven. 2. Put the berries into a casserole dish. 3. Whisk all of the remaining ingredients together until completely smooth, then pour over the berries. 4. Put the dish into the oven and cook for 10-20 minutes (with frozen berries) or 5-10 minutes (fresh berries) until topping is

Such an easy deliciously healthy breakfast option!  If you are using frozen strawberries you might need to add more liquid while blending. Ingredients Smoothie  1 cup of strawberries (fresh or frozen) 1 frozen banana (broken into pieces) 1 cup unsweetened almond milk 1/2 cup gluten free old fashioned rolled oats 1 tablespoon of pure maple syrup  Toppings Sliced fresh strawberries Sunflower seeds Blueberries Oats Method 1.Combine all in a blender.  2. Pour into a bowl & top with fresh berries, oats & sunflower seeds. Enjoy x