THE easiest pancakes you will ever make!

Quick and Simple breakfast right here- Banana pancakes with only 2 ingredients.
And did I mention they are DELICIOUS! Your kids will LOVE them!!
Top with some good quality coconut cream and nuts and you have a delicious rounded meal to start your day.
Full of protein, good fats and carbohydrates to nourish and fuel your body.

Recipe:

1 Banana

2 eggs

1 egg white

Method:

Pop all ingredients in a blender and whizz until bubbly.

Over a low heat, melt a little coconut oil in a pan and drop in 3-4 tablespoons of mixture.

Flip once it starts to bubble.

This mix makes about 3 pancakes.

Remember not to have your pan too hot as the natural sugar in the banana will burn very easily.

Top with whatever you like- I have used coconut cream, organic maple syrup, walnuts and some bee pollen.

You could top with berries, coyo, more banana, or a raw chocolate avo mousse for a special occasion. 

Perfect gluten free, dairy free, paleo friendly meal.

AND I'm very excited for my lovely friend Jodie (you may remember her as a guest blog post here)

She launched her cookbook 'One Nourished Life' yesterday- I cannot recommend this book enough- it is full of delicious recipes and ideas on how to live a nourished, happy, healthy, vibrant life. It features easy to follow recipes, meal plans, exercise ideas, how to stock your pantry and notes on sustainable living and creating a vegetable patch your neighbours will envy!

Follow her on Instagram here and repost to win a copy of her book and some delicious Soma Bites. You can order her book online at www.onenourishedlife.com or pop into Anytime Fitness Horsham to pick up your copy!

Gluten free chicken breast nuggets

Today I saw a horrible video about the chicken nuggets they sell in the US- you can watch it here. It looked at the nuggets under a microscope, and it was gut churning. If you were to take a photo of my face watching it I would have looked like I was smelling a rotten egg, inside a rotting chicken... you get my point.

I know many parents feed their children chicken nuggets (I try to avoid it, but I too am guilty of the easy Macca's dinner very occasionally) What is worse is when I try feed Pip healthy foods when she is surrounded by children eating unhealthy, sugar laden, processed junk. I feel like a bad mother (which is ridiculous!!!) when she is denied the same crap food as her peers. She doesn't want to be different. She sees it as deprivation. And the mother guilt sets in... Or when we go out for tea and all they offer children is chips and nuggets! Ah, I could go on forever about this!

So I decided to make my own chicken nuggets for her. So she doesn't feel like she's missing out. I will freeze a batch for her to eat when I'm in one of those 'cannot be bothered' moods.
These are gluten free and cooked in coconut oil (the only oil that doesn't change composition when heated) Read more about that here (strongly suggest- very interesting read)

Recipe-
1 chicken breast, diced (or however you want your nuggets to look)
2 table spoons of buckwheat flour
1 table spoon almond meal
1 table spoon quinoa flakes

1 egg, lightly beaten

salt and pepper to taste.

1 tablespoon of coconut oil

Method-
Heat coconut oil in heavy base pan.
Combine flour, meal and flakes in a bowl, season with salt and pepper (or any spices you like if making adult version)
dip chicken in egg wash, drain off excess.
Coat chicken in dry mix.
Cook chicken until golden and cooked through.

Try not to eat them all... ;)

RASPBERRY AND COCONUT CHOCOLATE TORTE

RASPBERRY AND COCONUT CHOCOLATE TORTE

This divine creation is from Petite Kitchen, another blog I follow. It is gluten free, dairy free, nut free, refined sugar free and very yummy!! It isn't overly rich or decadent, so you won't feel sick after a slice or two! The coconut flour is very high in fibre and so needs lots of moisture to stop it becoming dry (hence the 5 eggs). I ended up whipping the egg whites first (I separated the 5 eggs) to try and give the cake a bit more fluffiness, but i'm not sure if it helped at all! Do as you wish!

I topped mine with coyo (DELISH coconut yoghurt) to keep it healthy, but I'm sure cream would be better!

Serves 8

Ingredients
• 1 cup frozen or fresh raspberries, or fruit of your choice
• 1/4 cup honey
• 1/4 cup extra virgin coconut oil, or unsalted butter
• 5 free range eggs
• 1/2 cup coconut flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda

1. Preheat the oven to 150°C and grease or line a cake tin with baking paper.

2. In a small saucepan on low heat, melt together the extra virgin coconut oil, and honey. Set aside to cool.

3. Add the raspberries to a food processor. Blend until smooth. Add the remaining ingredients, including the coconut oil and honey. Blend until smooth.

4. Pour the batter in to the prepared cake tin, then bake in the oven for 25-30 minutes, or until a skewer comes out clean once inserted.

5. Leave to cool, before inverting on to a plate.

6. Lovely served with fresh cream, ice cream or natural yoghurt.

Lunch! Sweet cacao omelette by The Holistic Ingredient

Delicious sweet omelette, topped with Greek yoghurt and blueberries. Easy, fast lunch!
This lovely lady has a wonderful ebook I suggest you check out and buy!!! http://theholisticingredient.com/a-nourishing-kitchen-ebook/