The Sweet Life

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