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 m...

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 Ingredi...

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...

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 rough...