Is what you are eating having an effect on your mood? Try to eliminate the junk food from the house so it’s not assessable on a daily basis.
When you are looking for something extra after dinner, try a square or 2 of dark chocolate together with a camomile tea.
It will satisfy your sweet cravings and set you up for a peaceful nights rest without your body trying to digest extra food it wasn’t hungry for.
The best thing… You can indulge EVERY night. Just remember, only 1 or 2 squares though (85% cocoa is best). Enjoy 🙂
Does it get to that time in the afternoon where you love a cuppa and also don’t mind a cookie with it? These cookies are yummy, and most importantly, healthy! They come in vanilla and chocolate. You can have your treat without feeling guilty of counteracting all your hard effort from your workout! <3
Snack-spiration! It may seem simple, but a handful of almonds is all you need to get through from breakfast to lunch. When you’re working out so hard, you don’t want to undo your hard work with daily unhealthy snacks. Why you should be eating a handful of almonds daily:
• Healthy nutritious snack loaded with minerals, vitamin E, calcium, magnesium and potassium.
• Great source of protein and fibre.
• Promotes heart health.
• Prevents weight gain. Keeps you feeling full and satisfied so you won’t have the urge to overeat.
Why you should chose raw over roasted: Both raw and roasted almonds pack a high dose of nutrients and minerals. However, raw almonds have more naturally occurring beneficial fats, as some are lost in the roasting process. Dry roasted almonds have the same amount of calories as raw almonds, while almonds roasted in oil contain slightly more calories.
Hello! Today for you we have some healthy, yummy donuts. The only “fancy” thing you need to cook them is a mini donut tray! Enjoy 🙂
| Ingredients | Makes 36 (3 trays) |
1 & 1/4 cups of plain whole meal flour
1/2 teaspoon of pink Himalayan salt
1 teaspoon baking powder
3 tablespoons extra virgin olive oil (feel free to use whatever oil you want)
1/8 cup of sugar (just fill half a 1/4 cup)
1/2 cup of Greek (coconut) yoghurt
1/4 cup of coconut and almond milk (same milk, not two different ones!)
3/4 cup of blueberries
1 & 1/2 tablespoons of lemon juice
1 tablespoons of lemon zest
| What to Do |
Preheat oven to 170 degrees Celsius
Combine flour, salt and baking powder in a bowl then set aside.
In a separate bowl, whisk eggs, sugar, Greek (coconut) yoghurt, olive oil, almond and coconut milk until well combined.
Add in the flour mixture while still stirring.
When a batter has formed, add lemon juice and lemon zest.
Got a lemon to spare? Make the lemon juice and zest yourself! Simply grate the lemon skin to get the zest, then cut the lemon in half and juice it.
Pour the batter into the mini donut tray and put in the oven for 12 minutes. Bear in mind the top and bottom of the donuts will be lighter than the sides.
Take the donuts out and pop them onto a cooling rack. Voila! You’re done.
Note: We didn’t have to spray our donut tray, as the donuts popped out easily with a little help from a knife around the sides.
Want a quick healthy yummy dessert to pull straight from the freezer, zero effort put in? These coconut ice-ies are the bomb. They come in different flavours too, which is awesome for keeping things interesting. You find them in the bread isle of the supermarket, then freeze them when you get home. Delish!
Hello! You’re craving something yummy, but don’t want to undo all your hard training? Cue these blueberry bliss bars. They’re divine. With only 4 ingredients that are healthy as, you can enjoy every day guilt free. No more craving something from a vending machine… You’ll be heading straight to the freezer! Love love love!
| Ingredients |
2 cups creamed coconut (purchased in the health food store)
2 cups fresh blueberries
1/4 cup pure maple syrup or agave amber (purchased as the health food store)
2 tsp vanilla paste
| What To Do |
Combine all ingredients in a food processor until the mixture is smooth.
Line an 8×8 tin with baking paper.
Pour the mixture into the tin and spread it out evenly. The mixture is very thick. I found a metal knife helped to spread it evenly.
Refrigerate for 15-20 minutes.
Once the mixture is firm, lift out by the edges of the baking paper.
Use a pizza cutter to cut into squares.
Place in an airtight container with a piece of baking paper between each layer.
Refrigerate for up to a week or freeze them for longer storage. (Or do a bit of both!)