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!

Raw chocolate nut truffles

Sorry I've been a bit M.I.A on here lately!
I'm still alive, and still living and loving my paleo lifestyle- although, if you ever come to my house, do not expect to see a clean kitchen! I'm always cooking (which I love) but I don't love the mess! Oh well, you can't have everything!

Here's a recipe I threw together today for on of my most favourite things to eat! Raw chocolate nut truffles. It's pretty much a combination of everything I love!
They are sweet and satisfying, plus full of great fat, vitamins and minerals. Just try not to eat the entire mixture before rolling- like everything- moderation is the key ;)

Recipe mades approx 14 little balls
1/2 cup medjool dates, pitted
1/4 cup cashews
1/4 cup macadamia nuts
1/4 cup almonds
1/4 cup walnuts

1/4 teaspoon cinnamon
1/4 teaspoon vanilla essence
1 tablesp cacao powder (extra for dusting on top)
1 tablesp desiccated coconut
1 tablesp cacao nibs
1 teaspoon mable syrup
1 tablespoon chia seeds
pinch sea salt

Blitz everything in food processor until sticks together when pressed.
Roll into 14 little balls (approx a heaped teaspoon each ball)
Put in fridge to set.

Raw chocolate caramel cheesecake

Another cake! Yep. I love making these delicious raw creations! Full of nutritionally dense ingredients, this cake tastes naughty but doesn't have any nasties in it that you get with traditional cheesecakes.
It is dairy free, gluten free, egg free, grain free, refined sugar free and vegan friendly!
The cake has a slight banana taste to it, if you're not a fan of banana's omit them and add another cup of cashews (preferably soaked) and increase the coconut oil to 1/2 cup.

Recipe

For best results, use a spring form pan. You can line it if you like.

Base

1 cup walnuts

1/2 cup hazelnuts

1/2 cup macadamia nuts (or almonds)

1 cup dates

1 tablespoon cacao

big pinch of sea salt flakes

Process all ingredients in food processor until ingredients stick together when pressed. 

Put into spring form pan, pressing down to make a firm base layer, going up the side of the pan slightly.  Put in freezer to set while making the cheesecake.

Cheesecake

2 Bananas

1/4 cup coconut oil, melted

1 cup cashews

1 cup macadamia nuts

1/4 cup rice malt syrup

1 teaspoon vanilla

1/3 cup cacao

1/2 cup coconut cream

Blend all ingredients in food processor until smooth. Pour on top of base, and put in freezer to set for 1-2 hours.

Caramel sauce

1 cup medjool dates, soaked (discard water before use)

1 teaspoon mesquite powder (optional)

1 tablespoon almond butter

2 tablespoons coconut cream

Blend all ingredients until smooth. Pour on top of cheese cake, smooth out top. Return to freezer to set for 4 hours, or overnight.

Cut with a hot knife while still frozen. Allow to soften a little before eating...if you can wait.

Top with raw cacao nibs. Nom nom nom.

Raw carrot cake with 'cream cheese' cashew frosting

I love carrot cake. Sweet and moist with a hint of cinnamon spice and a sneak of coconut. I also love cream cheese- cashew cream cheese that is! Smooth, lemony, creamy goodness.....mouth watering deliciousness!!! Ommnomnom get in ma belly.
I found a good recipe and have changed it up to suit my way of eating- gluten free, grain free, dairy free. It is also egg free and refined sugar free too.
It is wonderfully moist, dense, and totally satisfying.
So here it is!

 Don't mind my lack of food styling skill....

This is before it was covered in the cashew frosting

 Wala! My old cake decorating skills have come in handy....

The cake above is made in a very small (12cm diameter) spring form pan- so I halved the recipe below. Since I'm terrible at not eating the entire cake in one go, I thought I'd better make a small version...

Recipe
Use a spring form pan about 25cm diameter

Cashew frosting-
2 cups cashews (preferably soaked overnight, or for at least 4 hours, then discard water)
2 tablespoons lemon juice
2 tablespoons coconut oil
2 tablespoons of agave (or sweetener of choice)
2 tablespoons of coconut

Blend everything up in the food processor until smooth- if it seems too dry, add a little water. Set aside. Try not to eat...

Cake
2 carrots, roughly chopped
1 1/2 cups almond meal
2 cups pitted medjool dates
1/2 teaspoon cinnamon.

Process carrots until very fine. Add everything else, process until combined.
Press 1/2 mixture into bottom of spring form pan. Spread cashew frosting over top 1cm thick. Put in freezer for 2hours. Press the rest of the mixture on top. Freeze again for 2 hours.
Open spring form pan carefully, cover with rest of cashew frosting.
A small slice is perfect accompanying a cup of tea.
Enjoy!
Clair

Everybody love parfait...with home made, gluten free, sugar free granola... New recipe

I love parfait! Omnomnomnom. It's my favourite breakfast, it ticks all the boxes. Tangy fruit, smooth yoghurt, crunchy granola. Tick, tick tick.
This is the recipe for my yummy granola (toasted muesli) Full of protein, healthy fats and good carbohydrates to kick start your morning. Make it in bulk and store it in an air tight jar- sprinkle it on smoothies, yoghurt, icecream (my healthy version) or just eat it with a spoon straight from the jar!

Recipe
6 Hazelnuts
6 walnuts chopped
6 almonds chopped
6 cashews chopped
1 tablespoon pepita
1 tablespoon sunflower seeds
1 teaspoon sesame seeds
1/3 cup quinoa flakes or certified organic oats
1 teaspoon rice malt syrup

Method
Pre heat oven to 150 degrees C (less if fan forced).
Line oven tray with grease proof paper (I use silpat mats)
Toast hazelnuts for 5 min or until skin peels off. Rub off skins in tea towel.
Roughly chop.

Add all ingredients together in bowl and coat with rice malt syrup

Spread out on tray and toast in oven, stirring 2-3 time until every thing is golden.
Leave to cool and becomes deliciously crunchy.

Raw chocolate and hazelnut brownie tart

This is my first attempt at free styling a recipe. My cooking style is very much a 'chuck it in and see how it tastes' style, so putting together a recipe of my own takes restraint in holding back and measuring what I'm actually putting in my dish!

I love clean, raw, brownies. And I love choc avo mousse. So I thought I'd combine them into one decadent dessert.
This is so good, I had the husband asking for seconds.

This makes one small tart (about 15cm diameter tin)- it is rich enough that 1/4 of a piece will satisfy (although I ate a half..... oink oink)

Recipe
Base
6 Medjool dates (pitted)
2 tablespoons of raw cacao powder
1/4 cup walnuts
3/4 cup hazelnuts
1/4 teaspoon himalayan salt flakes
1/4 cup almonds

Chocolate mousse
1 avocado
2 tablespoons of raw cacao powder
3 tablespoons of agave syrup
1/4 teaspoon vanilla extract
1/4 teaspoon himalayan salt flakes
1/4 teaspoon mesquite powder (optional)


Method
In food processor blitz walnuts and hazelnuts until finely ground.
Add in cacao power and salt, blitz until combined.
Add in medjool dates 1 at a time while food processor is still running
Add in almonds and blitz until broken down but still leaving them in little chunks.
Mixture should stick together when pressed.
Scoop out and press into tart tins then pop into freezer to set

Mousse
Blitz all ingredients in processor- add more sweetener if avocado taste is still present.

Fill tart case with mousse- pop back in freezer to set.
Cut right before serving.
Try to share and not eat it all yourself....like me...

Choc chip almond cookies

Everyone loves a good choc chip cookie. Well, I do anyway. On the weekend my lovely husband came home from Subway with 3 yummy cookies- one for Pip, himself and....me... not that I could eat them...he forgot. Gluten and me do not mix, and as tempting as they smelt, the memory of the belly ache that would follow is enough for me to not think twice at sneaking a bite.

So today I thought I'd try my hand at cooking up a delicious cookie that we could all eat. And these did not disappoint! Gluten free, dairy free, vegan, egg free, refined sugar free. Worthy of an omnomnom get-in-ma-belly tag.

The smell that filled my house when cooking these babies was enough for me to risk burning my tongue when I snuck one straight off the baking mat (delicious, but not recommended).

Recipe

Cookie

1 1/2 cups almond meal

2 tbspoon raw cacao powder

1/4 cup cacao nibs

2 tblspn coconut oil- melted

1/4 tspn baking powder

1 tspn vanilla extract

1/4 tspn sea salt flakes

2 tblspn agave syrup (or maple syrup)

1/4 cup desiccated coconut

Chocolate sauce

2 tablespoons of coconut oil

2 tablespoons of cacao powder

1 teaspoon agave syrup

Method

1. Preheat oven to 170C 

2. Combine all ingredient in a bowl

3. Scoop 1 tablespoon of mix and roll into ball. Place on lined tray and press centre in with thumb.

4. Bake for 13 min. Remove from oven and allow to cool 

5. Meanwhile, make chocolate sauce- melt coconut oil, mix in cacao and agave syrup. Allow to cool until sauce thickens slightly, but not set.

6. When cookies are cool, pour over chocolate sauce. Put it fridge to set.

Try not to eat all in one sitting.

Back into running and my chocolate protein smoothie

Today I went for my first run in nearly 9 months. It's been just over 5 weeks since Jimmy was born (naturally) and I've been busting to have a little jog each time I take the kids for a walk in the pram. Cue pelvic floor exercises!!
After I had Pippa I took up running, and completed my first half marathon when she was about 15 months old. I love running. It is my version of meditation, and I get such a high after a good jog.

I wasn't allowed to run throughout my 2nd pregnancy due to a possible incompetent cervix (I had surgery to remove about 1/3 of my cervix due to grade 3 precancerous cells just before falling pregnant- get your pap tests ladies- they save lives!!). I got the all clear to exercise at 25 weeks, but by then I was too big to consider taking up running again. I really didn't care, I was just happy to have made it to 25 weeks with no trouble!

Yesterday while on our walk I tried a couple of little jogs to see how it felt, and while pushing two kids in a pram was bloody tough (about 20+kgs to push) the jogging felt really good (if it was only for about 50m at a time). So today I decided to head off on my own. It was a beautiful, sunny winters day, perfect conditions for a light jog. I've just downloaded the Lorna Jane app, so I thought I'd trial it instead of my old run keeper.
After a little warm up, off I went. And surprised myself how far I went! I managed nearly 4km, at a nice leisurely pace and a couple of stops thanks to a pesky shoelace. I was puffing but surprisingly i didn't die in the ass at the 1km mark!
Hopefully I can get out of bed tomorrow!

After every run I always refuel my muscles and aid recovery with protein- today, in the form of a shake. I thought I'd mix it up- and because I'm breast feeding I'm burning extra calories, so I added in extra nutrients to fuel my milk supply (protein is great for milk production).

This smoothie would be perfect for breakfast (or any meal really!) It's sweet, chocolatly and packed with protein, healthy fats, fibre and lots of super foods.
 Recipe
1 scoop of protein powder (I use plain whey protein isolate)
1/4 avocado
1 cup almond milk (of fluid of choice)
1 table spoon raw cacao powder
1 teaspoon maca powder (optional)
1 teaspoon chia seeds
3 madjool dates (pitted)
4 walnuts
2 tablespoons of greek yoghurt (optional)
Whizz in blender top with cacao nibs and bees pollen for yummy crunch!

Green smoothie

A revolution is upon us! A green smoothie revolution!
If you haven't already caught on to the green smoothie craze, you best read on.

I don't know anyone who doesn't like a good smoothie. Fast to make, easy to eat (One handed eating essential for me at the moment as I breastfeed my 2nd child on demand) and so simple to pack in all the goodness you need for a perfect balanced meal.

I always made smoothies, mostly protein smoothies for breakfast, but it was only just recently that I was swayed into adding some big leafy greens to my smoothie for a nutrition hit. It took a while to get my head around adding spinach or kale into my recipe, and since I nearly always used frozen blueberries they always ended up looking like I was drinking brown sludge....
But... you can't taste the spinach... so close your eyes and forget it's there- just enjoy the health benefits that come with adding these super greens to you meal.
Spinach has so many goodies packed into it- it's extremely rich in antioxidants, a rich source of Vit A, Vit C, Vit E, Vit K, magnesium, manganese, folate, betaine, iron, Vit B2, calcium, potassium, Vit B6, folic acid, copper, high protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. And breathe, that was a long list.
It has double the fibre of other greens, it's high in beta-carotene which supports heart health, fights cancer and keeps your eyes healthy

My daughter loves her green smoothie, and if I can get all that goodness into her in one meal I'm pretty happy!

So, what else do I pack into my smoothie on a daily basis?
Well, I start with the base recipe-
Almond milk (or whatever fluid you like- water, milk, soy- add as much or as little- eat-it-with-a-spoon consistency or drink it)
1 tblsp chia
1 tblspn flax meal
1 scoop of protein powder (I use unflavoured, but you could use vanilla, banana etc)
1 teaspoon maca powder (optional)
2 cups of spinach (fresh or frozen)

Add in any fruit you like
This recipe I have banana and frozen mango (thanks Coles for stocking it now!)
other favourites are frozen blueberries, raspberries, fresh kiwi, pear- anything your heart desires.
Top with some goji berries, pepitas, walnuts and bees pollen for a bit of crunch factor ;)

Chocolate walnut breakfast mousse

Another delicious breakfast by the Holistic Ingredient, so simple and full of awesome super foods- walnuts, cacao, chia seeds, avocado, macs powder and cinnamon.

You can make any flavour of mousse with chia seeds. Omit the cacao powder, and instead you could put in your favourite flavoured protein powder ( I have cookies and cream Whey protein isolate) although you probably would have to take out the sweetener if you did this. 

Or pop in some peppermint essence, or orange rind to make choc peppermint or jaffa mouse.

Apprx 1.5 cups almond milk (or milk of choice), add more if you prefer a runnier smoothie
1/3 cup of walnuts, or about 20 g
1/4 of an avocado
2 tblspns chia seeds
1 tblspn raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon)
2 heaped tspns maple or rice malt syrup, or sweetener of choice, to taste
1 heaped tspn maca powder (optional)
1 heaped teaspoon raw cacao nibs
1/4 tspn cinnamon
Pinch of vanilla powder (or essence)
Pinch salt

Leave half the walnuts and cacao nibs aside. Throw the rest of your ingredients into the blender and blend until really smooth. Top with the cacao nibs and remaining walnuts. I would recommend making this the night before or at least half an hour before you eat it to allow the chia seeds to soften.

Dairy free Chocolate icecream

Thank goodness someone showed me how to make clean icecream. So simple and easy, all you need is the frozen bananas and a food processor/ high powered blender.

Ingredients

1 frozen banana

1 tsp cacoa powder

You could add in peppermint essence/ vanilla powder, chilly powder or anything you enjoy with chocolate to give it a twist.

Method

Blitz banana until creamy, add in cacao powder, blitz until incorporated.

top with nuts of your choice

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.

Breakfast parfait

'Everybody loves parfait' 

Quote one of my favourite movies... Yes, Shrek! 

Sunday's are our family day in the McDonald household, and usually we would head out for breakfast, but since it's bitterly cold here we stayed in our cosy house and I cooked up what I would normally order at our fav cafe. 

Home made granola with blueberries, raspberries and Greek yoghurt. 

My granola is very simple- chuck together the following- 

Cashews and almonds (smashed up in a pestle and mortar), pepitias, sesame seeds, sunflower seeds, coconut, oats, quinoa flakes and walnuts. 

Quantities are up to you depending on what you like most (I love walnuts so I put heaps in) it really doesn't matter.

1tbsp coconut oil, melted. 

Add coconut oil to nut mix, stir, coating as much as possible. Spread out on baking paper (I use silpat mats) and roast in oven on 150'C stirring frequently to make sure it doesn't burn. 

Take out of oven, let cool, then add in tblsp flax meal and tblsp chia seeds (if you like)

Alternate layers of granola with full fat Greek yoghurt and fruit. 

Raw super muesli slice

I love a healthy, filling snack. No carb highs or sugar crashes in this house please! This slice is loved by my 3yr old- she helps make it and loves that it is smothered in 'chocolate'

I put a mix of nuts, medjool dates, goji berries, cacao powder,rice malt syrup, and coconut oil in it, and top it off with 'chocolate' (cacao and coconut oil) 

I normally don't measure any ingredients- but next time I make it I'll try my hardest to write down what and how much and add it here.... 

Raw blueberry cheesecake

I made this beauty a little while back- it was my first attempt at a raw cheesecake. My goodness I was not disappointed! It was delicious!! The original recipe has raspberries, but I changed to blueberries- use whatever you like!
Recipe from http://www.mynewroots.org/site/2011/01/raw-cashew-dreamcake-2/