I recently came across this recipe and saw how easy it was and it immediately caught my attention! This is a very nice snack to have on hand at home for when you or the kids get home and feel like something nice to snack on.
- 4 medium – banana
- 2 cup – oats
- 3/8 cup – peanut butter, all-natural
- 1/2 cup – walnuts, chopped (or any other nuts)
- 1/2 cup – chocolate chips
- Preheat oven to 180ºC and grease quite a shallow ovenproof dish.
- Mash the bananas and mix together with oats and peanut butter.
- Spread the dough evenly in the prepared dish, then sprinkle with walnuts and chocolate chips(you can use any topping you want to).
- Bake for 18-20 minutes or until an inserted toothpick comes out clean. Cut into bars and enjoy!
Because bananas vary in size, you may need to adjust the amount of oats; the batter should be like a wet cookie dough. Store leftover bars in an airtight container in the refrigerator, or freeze them and thaw in the fridge before eating.
Peanut Butter & Date Balls
1 Cup Rolled Oats
¼ Cup Chia Seeds
½ Cup Raw Nuts (Chopped)
½ Dried Cranberries/Goji Berries
3 Fresh Dates (pitted & chopped)
½ Cup Peanut Butter
1 tsp. Cinnamon
1 Tbsp. Raw Honey
½ Cup Filtered Water
¼ – ½ Cup Desiccated Coconut (To Roll Balls in)
Mix all the ingredients in a bowel until mixture is in a consistency to roll balls into. If the consistency is too thick then just add a little more water in.
Roll into balls (should make about 12-14 balls) and then into the coconut.
Refrigirate and enjoy 1-2 balls as a mid-morning or mid-afternoon snack.
“Egg muffins” is so easy to make and makes life easy for you as well!!You can make it in advance, pop it in the fridge and then there is a quick egg breakfast for the next few mornings that you can warm up in the microwave or just eat cold. You can also pack it in for lunch!!And best of all is that it saves you so much time in the mornings before work and its really tasty!!!
This recipe is for one muffin tin. I use the the big muffin tray to make 6 big ones, but you can also make 12 smaller ones in a regular muffin tray!
1/4 Cup of Milk of Cream
Vegetables of choice (I use peppers, pepperdews, pan –fried mushrooms, steamed spinach etc. You can really mix it up here!!)
Line the muffin tray with a little butter or coconut oil.
Whisk the eggs and cream/milk.
Fill each muffin tin with vegetables and cheese (I make sure it`s about half full with vegetables and cheese), and then add you egg mixture equally.
Put it in the oven (180ºC) for about 20 minutes (until the egg is completely set)
Chocolate, Peanut Butter and Banana Smoothie Bowl
Recently I have been introduced to smoothie bowls, and I am completely in love with them! It really satisfies that sweet tooth the healthy and guilt free way! Below is the recipe for the smoothie bowl I usually make, but you can really play around with the ingredients as you like! You can have it for breakfast or as a sweet treat for a snack. Hope you enjoy it!!
½ Frozen Banana (cut in chunks and freeze at least overnight)
1 Tbsp. Peanut Butter (or any other nut butter)
1 Tbsp. Cocoa Powder
½ tsp. Cinnamon
1 tsp. Honey/Maple Syrup
1 Tbsp. Psyllium Husk
1/3 – ½ Cup Milk (depending how thick you want it)
½ Cup Ice
Just blend all the ingredients in a blender until it is thick and blended, pour into a bowl and then top with toppings such as chopped or whole nuts, some coconut and cocoa nibs.
Hummus is a great source of protein and good fats in a meal or snack, and can be enjoyed on crackers, as a dip with vegetables such as carrots and cucumber, or with meat or chicken to add some good fats to the meal. It`s even a great dip for biltong J
Below is the basic recipe as well as a chick pea free hummus which is really easy to make yourself!
1 can chick peas
2 cloves of garlic roughly chopped
60 ml lemon juice (or to taste)
60 ml tahini paste
30 ml olive oil
5 ml ground cumin
salt and freshly ground black pepper (to taste)
Drain chick peas and reserve liquid.
Process the chick peas to a smooth paste, adding a small amount of the drained liquid if desired.
Mix the garlic, lemon and tahini paste together and add to the food processor. Process till smooth. With the machine running gradually add 45 olive oil.
Add the ground cumin, salt and pepper to taste and process to mix.
Scrape hummus into a bowl and chill until required.
Chickpea-free zucchini & turmeric hummus
2 zucchinis chopped
1/2 cup tahini
1 lemon ( juice)
2 tbsp olive oil
2-3 tbsp water
3 garlic cloves chopped
1/2 tbsp cumin
1 tsp turmeric
Himayalan sea salt, pepper
Put all the ingredients into your food processor and whip it up 😉
1 cup milk
1/2 cup plain low fat Greek yogurt
2 tablespoons cocoa
1/8 teaspoon salt
2 tablespoons maple syrup/honey/baking stevia/xylitol
1 cup old fashioned oats
Add all ingredients in a bowl and mix until combined
Pour into a mug and cover
Leave to set in the fridge overnight
Enjoy it cold sprinkled with some nuts or warm it up in the microwave and top with a dollop of peanut butter.
A healthy sweet treat for the morning J
- 2 Cups Rolled Oats
- 1 ¾ Cup (420ml) Milk
- ¼ Cup (60ml) Apple Juice
- 3 Tablespoons Lemon Juice
- 1 Apple, cored and grated with peel
- 1-2 Tablespoons Honey
- 1 ½ Cups Plain Yoghurt (I prefer using Double Cream Plain Greek Yoghurt)
- A dash of cinnamon
Toppings: your favourite nuts, dried fruit, fresh fruit, toasted coconut etc. (try using only one serving fruit ie. ¾ Cup cut up fresh fruit or 1 Tablespoon Cut up Dried Fruit (eg. cranberries, raisins)
Combine Oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator.
In the morning add the grated apple, honye, yoghurt, and cinnamon and mix well.
Top with your favourite toppings and ENJOY!!
In the week we rarely have time to cook complicated meals. This is a very easy tuna dish that can be made on your Sunday food prep day, and then portions of it can just be reheated on the days that you do not have time to cook dinner. It is a very balanced meal which can be enjoyed by itself (it contains protein, carbohydrates and fat) or it can be accompanied with a green side salad to up the veggies and fibre in the meal.
Tuna Pie with Sweet Potato Topping
- 6 medium size sweet potatoes, peeled and chopped
- 1/4 cup milk
- 70g unsalted butter, chopped
- salt and pepper
- 1 onion/leek, thinly sliced
- 1 large carrot, chopped
- 2 sticks celery, chopped
- 1 tablespoon plain flour
- 300ml cream
- 2 x 185g cans tuna in oil, drained and roughly flaked
- 1 can corn kernels, drained
- 1/2 cup (60g) frozen peas
- 4 tablespoons grated Cheese
- 2 tablespoons finely chopped flat-leaf parsley
Boil the sweet potatoes until tender. Mash the sweet potatoes along with the milk, 50g butter, salt and pepper, then set aside, cover and keep warm.
Meanwhile, melt the remaining 20g butter in a large non-stick frying pan over medium heat. Add the onion/leek, carrot and celery and cook for 3-4 minutes or until softened. Add the flour and cook, stirring constantly, for another 1 minute.
Stir in the cream. Bring to a simmer, reduce the heat and cook for 5 minutes or until thickened. Add the tuna, corn, peas, 2 tablespoons cheese, parsley, salt and pepper and cook for another 5 minutes.
Preheat grill on high. Transfer tuna mixture to a ovenproof dish. Top the tuna mixture with the mashed sweet potato and sprinkle with the remaining 2 tablespoons cheese. Place pie under preheated grill for 2 minutes or until golden brown on top. Serve with a simple salad.