The January cold calls for hot chocolate and cuddles!
I’m a total chocolate lover and I am totally in love with this recipe! I like how I can enjoy a creamy hot chocolate that’s fulfilling but still healthy! With as secret ingredient.. Maca powder! It gives you an extra health kick as well as lots of energy! Which means, more energy to get back in the snow for a snowball fight!
When you thought pasta couldn’t be any more dreamy – let me introduce you to Pasta Rosa! I absolutely love making this pasta as it’s healthy, delicious and it’s the perfect way to impress any pasta lover! It’s extremely easy to make too, all you need is a pan to boil your pasta and a blender for the sauce – which means you’ve got this impressive dish whipped up in no time! I sometimes like to make a little extra sauce to then keep in an airtight container in the fridge. It’s great the next day for a different type of pasta (like penne) or even as a dip or spread.
3 medium beetroots
1 garlic clove
2 medium tomatoes
Splash of red wine vinegar
Salt and pepper
80 grams spaghetti
Peel and cut the onion, beetroot, garlic and tomatoes into small pieces.
Once everything is chopped place the onion, beetroot, garlic and tomatoes in a food processor. Then add a splash of red wine vinegar, pinch of oregano, a splash of olive oil and season with some salt and pepper, now blend until smooth.
When your sauce is done boil some water with salt for your spaghetti and prepare as instructed on the package.
Once your spaghetti is done and drained place the spaghetti back into the pan and add your pink sauce – mix well.
Grab a hand full of fresh basil and cut them into long strips (julienne).
Place your Pink Pasta on a plate and finish off by sprinkling over the fresh basil, a little splash of olive oil and a little more salt and pepper if it needs it!
I am a total breakfast lover and these Granola Breakfast Cups are so fun to have first thing in the morning! They are super delicious, healthy and super fun to make! I usually whip up a batch the night before so I can add yoghurt and decorate them with fresh fruit the next morning!
Makes 6 cups
1 large banana
1/4th cup agave syrup
1 teaspoon vanilla powder
1 tablespoon cinnamon
1 tablespoon chia seeds
1 1/2 cups oats
coconut oil for greasing
Preheat your oven to 180C.
Place the banana in a bowl and mash until smooth.
Then add the oats, agave syrup, vanilla powder and cinnamon and mix well.
Grease the muffin tray with some coconut oil.
Use a tablespoon to scoop in a spoonful of your granola mixture into each form then use your fingers to press the mixture down and up against the sides shaping them into the shape of the muffin tray creating a cup like figure.
Once you have shaped 6 cups place them into the fridge for about 1 hour.
After an hour place them into the oven for 15-20 min.
Once they are slightly golden brown take them out of the oven and allow to cool.
Once they have cooled down you can take your granola cups out of the muffin tray.
At this point if you are making them for the next morning simply store them in an airtight box. Once you are ready to enjoy them use a tablespoon to scoop in some coconut yoghurt into each granola cup and top them off with fresh red fruit!
Whats a better way to wake up on Sunday morning to the smell of freshly made banana pancakes! These are the fluffiest and tastiest banana pancakes I have ever made, whilst still being healthy! You can whip them up in only 10 min and decorate them with whatever you like. I love them simple with slices of fresh banana, crushed pecans for a little crunch and a drizzle of maple syrup – yum!
1 large banana
2 tbsp agave syrup
150 grams wheat flour
170 ml almond milk
1 tbsp coconut oil + extra for frying
1 tsp cinnamon
1 tsp vanilla powder
1/2 tbsp baking powder
Pinch of salt
In a large bowl mix together the flour, cinnamon, vanilla powder, baking powder and salt.
In a separate small bowl mash the banana and coconut oil together.
Pour the smooth banana mixture into the large bowl and mix with the dry ingredients.
Then add the agave syrup and almond milk and mix well until a smooth and thick mixture forms.
Heat up a nonstick pan with a little coconut oil and pour in some of your pancake batter to form your first pancake! Fry them on each side until golden brown and make sure they had enough time to cook all the way through.
Once they are ready serve your pancakes with some crushed pecans and sliced bananas and finish off by drizzling over some maple syrup!
I love this almond milk as its so creamy and nutty! I use it for baking, I add a splash in my coffee or I love to simply pour it over my Home-made Granola! Its even delicious just by itself, I always finish a big glass of it straight after I finished making it!
Almond milk is extremely healthy and its full of amazing vitamins. But its very hard to get a delicious and healthy almond milk in shops as its usually full of sugars and hardly any almonds have been used to make it. This is why its so good to make your own batch! Plus, its easy!
Makes one bottle
2 large cups raw organic almonds
8 cups water plus more for soaking
1 teaspoon vanilla powder
4 unpitted dates
Tiny pinch sea salt
Soak the almonds for at least 12 hours in a large bowl of water with a pinch of sea salt. The longer you leave the almonds to soak, the creamier your milk will become!
Drain the soaking water and rinse the almonds well.
Place all the almonds in a blender and add the water, vanilla powder and dates.
Blend this for about 2-3 minutes until the mixture is smooth and creamy! (Make sure you aren’t filling up your blender to the top as the almond mixture will expand so make sure it does not overflow)
When blended pour the almond mixture into a large bowl through a cheesecloth.
Once you have drained all the almond milk you have the almond flour left over – which you can dry in the oven and use it to bake something else delicious with!
Pour your almond milk into a glass jar and make sure to close the lid when keeping it refrigerated!