The Sweet Life

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 o...

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 squeez...

 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

I found this amazing vegan cheesecake recipe on the Vegan Family Recipes website (http://www.veganfamilyrecipes.com/2014/07/vegan-blueberry-lime-cheesecake.html) and had to give it a try! Luckily I was having a girls night in over the weekend so this was the perfect opportunity to make it.  Because it looks so amazing i thought it would be tricky to make but it was actually really easy. The cheesecake is light and refreshing plus its vegan, g luten free and Paleo. Handy Tips: 1. Cashews can be soaked in water for 10-15 minutes first to make filling extra smooth. Make sure to dry off excess water from them before placing them in food processor.  2. The cheesecake recipe needs 2 cups Coconut cream. This can be store bought coconut cream or you can place 2 cans of coconut milk in the refrigerator for at least 2 hours, then scoop the thick creamy part out of the can.  3. Blueberry lime cheesecake can also be placed in the freezer to help firm the filli...

This avocado chocolate pudding is a healthy and delicious treat! It is also paleo and vegan. It is so simple and only takes 5 minutes to make.  Tip: If the avocado is larger, you will need a bit more of each ingredient. If it is too thick, drizzle in a bit more almond milk. Add more cacao or honey to taste. This recipe serves 1 - 2.  Ingredients  1 medium avocado (ripe) 2 tablespoons cacao powder  2 tablespoons honey  6 tablespoons almond milk Fruit, coconut flakes or nuts for topping Method  1. Cut open the avocado and and use a spoon to scoop it out, the cut it into large chunks and put in the blender. 2. Add the cacao, honey, and almond milk.  3. Blend, starting on low and then moving to high speed until it is smooth, make sure you scrape down the sides and continue to blend.  4. Pour into container/jar. Refrigerate the pudding and serve cold. Top with pistachios or other nuts....