Healthified Pancakes

I have been a pancake fan forever and I will take them any which way you give them to me.

Over the last few years though it has been a mini-mission of mine to pimp my pancakes so they pack a nutritional punch, while still being light and delicious. There have been numerous incarnations of healthier pancakes in my kitchen. But with this one I think I’ve have hit the jackpot. image

The only sweetner is banana so you can happily give them to little people, and they are easily made gluten free with the addition of gluten free posts. They come together quick smart and I can report that they were devoured by the G also (hence that half pancake on top).

imageimageimage

Perfect Healthified Pancakes (makes 6 smallish pancakes)

Ingredients 
1/4 cup oats
1/4 cup buckwheat flour
1/2 tsp baking powder
1 egg
1/2 banana
2(ish) tbsp milk (I used almond)
1 tsp vanilla

Method
1. First up pop your dry ingredients (oats, buckwheat flour and baking powder) into your food processor and whiz them up so the oats break down a bit- they don’t have to be super fine.
2. Add everything else and whiz again.
3. Heat your pan, add a little coconut oil (or another greasing agent) and cook 2 pancakes at a time. I could have got more but it makes flipping tricky.
4. You know the drill, when bubbles start popping on the surface of your pancake flip that sucker.

Now you can enjoy these babies however you choose, but it would be remiss of me not to mention how I ate mine… As peanut butter and raspberry sandwiches. Get. On. Board. You absolutely won’t regret it!

image

I’m quitting sugar

… for lent.imageWhich is why yesterday this donut happened and it was delicious.

It’s not the first time I’ve given sugar the flick. Back in 2012 I successfully stopped eating the sweet stuff after the whole acute hepatitis episode.

Since then I generally try and keep it to a minimum, and although I don’t think I eat that much- certianly less than your average Aussie- I have noticed myself allowing more of it to sneak in recently.

So when one of my cousins mentioned that she’d given up added sugar for Feb Fast, and reminded us that lent started this week I was inspired. Sugar be gone! The fact that I nearly made myself I’ll on the stuff this past weekend probably helped.

I won’t be following the IQS (or any other) program, instead just going with the flow and being mindful about what goes in my mouth.

There is a good chance the next 40 days will include a fair amount of peanut butter… Wish me luck!

Lemon Pie Bites

Lemon Pie Bites
You know you’ve found a corker of a recipe when you regret not making a double batch before you’re even finished. This is exactly how I felt while whipping up Lola Berry’s Lemon Pie Bites from her 20/20 Diet Cookbook. I was inspired to head back to this trove of deliciousness in readiness for exploring her new one- The Happy Cookbook.

This recipe is SUPER easy. You’ll probably have most of the ingredients in your cupboard (and substitutions are simple as… pie) and they come together in about 20 minutes. Then you just have to resist them while they set up in the freezer.

Lemon Pie Bites
Lemon Pie Bites (adapted from Lola Berry)

Ingredients
75g (3/4 cup) whole raw almonds
75g (3/4 cup) raw walnuts
45g (1/2 cup) shredded unsweetened coconut
1 tbsp rice malt syrup (you could use honey or maple syrup too)
Juice of 3 lemons (mine were on the small side
Zest of 3 lemons (again mine were smallish, so if you’ve got bigger lemons adjust your zest… but in my opinion, the zestier the better!)
1 vanilla pod scraped
1/2 cup coconut butter
extra coconut for rolling

Method
1. Zest and juice your lemons, set aside
2. Add your almonds, walnuts and shredded coconut to a food processor, whizz it until your nuts are at a meal-ish consistency. It doesn’t matter if they’re a bit chunky.
3. Now in with all your other ingredients and blitz it baby!
4. Roll the mixture into balls and toss through the extra coconut
5. Pop them in the freezer for about 20 minutes to set
6. Enjoy! I store mine in the freezer for an icy treat

Lemon Pie Bites

And now to get my hands on a copy of The Happy Cookbook!

 

Just. Eat. Real. Food

BreakfastA couple of weeks ago I started my second Whole 30.

My first attempt happened in 2013 when the BF and I arrived home from Europe with a couple of extra (gelato and french pastry fuelled) kilos hanging around.

The basic premise is 30 days (or more if you need them) of strict eating. No grains. No dairy. No sugar. No legumes. No booze. No treats. Nothing processed. Just meat, fruit, vegetables, eggs and nut, pretty much. It sounds super daunting at first, but it doesn’t take long to get into a rhythm with it.

This time around I made it two weeks before it was Valentine’s weekend, on which I had a Hen’s night and a baby free lunch with all of the women from my mother’s group. Both of which saw me indulge in pretty much everything on the NO list. And I regret nothing- well maybe that cocktail after three glasses of sparkling…

The delicious debauchery was a two night stand only… and as of this morning I am back on the wagon. But not quite the Whole 30 wagon.

While out walking this morning I got to thinking that maybe the Whole 30 wasn’t quite right for me. I enjoy it, absolutely, but if I ate good food all the time then wouldn’t I feel good all the time? Why limit it to a month here and there?

Why indeed!?!

I think I had a bit of an epiphany. It’s not so much a Whole 30 I need but an Intentional/Mindful Eating Challenge, because if I’m honest I have some bad habits when it comes to food, in no particular order…
– I can be a bit of a binger
– I eat when I am bored or upset or happy
– I zone out and eat without thinking
I’m sure there are more but these are the main ones. And I won’t kid myself into thinking that eating clean can solve it, because you can binge on “healthy” foods just as easily as unhealthy ones.

Nut butter straight from the jar anyone?

So here I am at the beginning of what I am hoping is my own little eating revolution. I will focus on whole, unprocessed foods that nourish and fuel my body the right way.

In short I will JUST EAT REAL FOOD.

Stay tuned for updates!

Choose Your Own Ice Pop Adventure

Summer is coming! We’ve already had a few glimpses of it here in Melbourne- our new AC units cannot be installed quick enough.

Now I am not what you call a hot weather kid, give me Autumn crispness any old day, but the warmer weather does have its perks, one of which is devouring sweet, frozen treats.

The problem with most icy poles is that they are loaded with sugar and artificial nasties, so this year I wanted to create a cleaner, healthier version.

First of course we needed the moulds. Now most of the moulds you can get here are little, kiddy type ones.  They would not do at all. Amazon naturally provides s variety of better options.

Ice pop moulds

 

Once you’ve got the hardware the rest is up to your imagination! We started with a banana smoothie pop. Then a raspberry-mint yoghurt.

Watermelon margerhita

Watermelon Margerhita- juice watermelon, lime and mint.

Pear-pine devine

Pear-pine Devine- juice pineapple, pear, apple, lemon.

Peaces 'n' (coconut) cream

Peaches ‘n’ (coconut) cream- blend peaches, add coconut milk.

The options are truly endless. All you need to do is blend, or juice, pour, and freeze! BOOM!

Anzac Biccies

I’m a few months late… I had intended on making these since before Anzac Day (celebrated in Australia and New Zealand on April 25) but just hadn’t gotten around to it until now.

Actually, that’s not entirely true…  I did attempt a gluten and refined sugar free anzac a month or so ago but it was not what you’d call a success what with me eating half of the mixture uncooked- thanks to the lack of eggs- and the other half congealing into one large biscuit while in the oven. Whoops.

This second attempt happened because on my “time out” afternoon one of my treats was a vegan anzac and hot-damn it was sensational. So much so that the following day I stocked up on ingredients and got to baking.

Anzac biscuits

I wasn’t so concerned with keeping these babies vegan, but still wanted to give them a gluten and refined sugar free twist.

This time around I also followed a recipe- always helpful. And I am please to announce that they were exactly what I was after! Just out of the oven they were crunchy on the edges and chewy in the middle. The following day they were super-chewy all over. As a result I may bake them for a little longer next time, because there will most definitely be a next time!

Anzac biscuits

I pretty much stuck to the recipe entirely, aside from subbing the macadamias for additional oats, so there is really no need to rehash it here, head on over to I Quit Sugar and get baking!

Oh and if you’re wondering… they go particularly well with Greek yoghurt and fresh juicy strawberries…

Anzac biscuits

Chocolate Bliss Balls

Growing this baby has made my sweet tooth ramp up to formerly unknown heights. After the whole liver thing 2 years ago (I cannot believe it’s been 2 years already!?) I cleaned up my diet a lot and pretty much cut out all refined sugar. I maintained it for quite some time, taking a break at Christmas (obviously), but for the most part I was a sugar free individual.

Then we went to Europe. And, well, what’s Europe without Italian Gelato and French pastries? Nothing, that’s what. So naturally I went on a sugar bender for roughly 6 weeks, and I do not regret a minute of it.

Once we got home though, my sweet tooth was tingling and taking myself back to a sugar-free place was challenging. But I tried. Once pregnant however, I found myself making exceptions, oh some chocolate here is ok, a little this and that won’t hurt. I am pregnant after all. And cravings are your body telling you what it needs!

I am pretty sure my body doesn’t need Crunch chocolate…

So, in an effort to tame my sweet tooth I decided I needed an alternative. Enter the Chocolate Bliss Ball. I’ve made a couple of batches but this latest one is definitely my favourite. Sweet, chewy, chocolatey and rolled in coconut. How can you lose?

raw chocolate balls

Chocolate Bliss Balls
(I adapted this recipe from another one that I can’t find now… when I do I’ll be sure post it)

Ingredients
1 cup sunflower seeds
1 cup roasted hazelnuts
12-15 medjool dates (depending how chevy you want them)
2-3 tbsp cacao
2-5 tbsp vanilla almond milk
Big pinch of salt
Desiccated coconut (for rolling)

Method
1. Blend your hazelnuts and sunflower seeds in a food processor until crumbly looking, you don’t want them to get to a paste stage
2. Add all you other ingredients and blend. Depending on how sticky and wet you want your mix you can add a little more milk here
3. Roll your balls and toss them around in coconut to coat
4. Place in the fridge or freezer to firm up

I store these babies in the freezer. They stay chewy and are sensational icy cold- I think that’s another preggo thing, really cold things.

Chocolate Bliss Balls

Anyway, a clean, vegan, refined sugar free treat that’s bursting with goodness and you don’t need to feel guilty about! But be warned… they are rather addictive!