This meal is one that’s highly nourishing but still manages to feel that little bit indulgent thanks to the cheese, rich egg yolk and the faux “chips”.
I normally just buy a whole squash, chop it into thick chip shapes and bake them as this is the cheaper option but on this occasion the shop I was in didn’t have whole butternut squashes but did have this shape instead, so I thought I’d try them out.
Although they’re called “fusilli” which implies they’re meant to replace pasta, I personally don’t think that works as they’re just not bendy enough, I feel they work far better as a nutritious chip option that counts as 1/5 a day.
Yes these pancakes are green because I blended spinach into them and no you cannot taste it, spinach has such a neutral flavour that it gets completely covered when you cook these and top them with some juicy pineapple, banana and tropical coconut, that’s a win for secret greens!
This is such a stealth health way of sneaking more greens into your food without it feeling like an ordeal and when you add together the spinach, pineapple and banana it counts as 2 of your 5 a day and the “flour” for the recipe is made from oats which is a great fibre source.
These are also so easy and quick to make as you just chuck all of the ingredients into a blender until smooth then fry them up in under 5mins.
For a similar kind of fruity pancake recipe check out my apple pie pancakes
This recipe is such a tasty one that when I first made it I had to stop myself from devouring the second portion.
If you’re a nut butter addict like me then nut butter and anything is a winner, but combine it with 2 of my other favourite things i.e. chilli and sweet potato and all of a sudden it’s now spicy, creamy Heaven in a bowl!
A benefit of the addition of the peanut butter is that the fat from it helps you absorb the vitamin A in the sweet potato which is fat soluble (which is an excuse I often use in order to add nut butter to errrrything).
Oh my gawwwd! This dip is super delicious, so flavour filled, it has an almost “pizza” like taste due to the tomatoes, oregano, garlic and basil and for some reason it tastes even better the next day, which is strange to me as I do prefer my food fresh rather than cold from leftovers being stored in the fridge.
You can pair it with my coconut flour bread here or use it on oatcakes/ricecakes etc.
Onto the bread. It took me a while to get used to coconut flour as it’s tricky to work with but I finally nailed a recipe which retains its moisture without dumping looooads of oil into it which I’ve seen with other coconut flour bread recipes, I managed to get my recipe down to only 2 tablespoons in the whole loaf.
Now this loaf is obviously different from normal bread, it doesn’t require any kneading and to get any rise you need to use apple cider vinegar/lemon and baking soda, meaning the slices are smaller but they’re still soft and lovely.
The tin I used was a small one, approx 11cm by 21cm long
Fancy a soft, moist, pumpkin bar with a creamy chocolate ganache that is actually good for your skin too?!
Of course you do!
Snacks with benefits
These bars are flourless but filled with skin loving, vitamin A loaded pumpkin, creamy vitamin E filled almond butter and anti inflammatory spices.
Both vitamin A and E act as powerful antioxidants to help fight wrinkles/signs of ageing and vitamin E can help lock in moisture to give skin a softer quality. Plus the good fats from the almond butter, cacao and avocado all help to plump out the skin meaning fine lines are less apparent.
The cinnamon and ginger are not only good for digestion but also help control inflammation. These would be a great snack substitute for any teens that are trying to tackle diet based skin issues. I myself have always battled with my skin which is why I try to get a consistent intake of skin loving nutrients into my diet and after the Christmas period my skin has really needed some attention.
I’ve been loving this recipe on the lead up to the Christmas period. It helps get some fantastic nutritional goodness into your meals, counts as 2/5 a day and in my opinion is one of the nicest ways to eat brussel sprouts.
This is super easy and quick to whip up and pairs well with a lot of spare food you may have lying around, I’ve added things like flaked almonds and vacuum packed chestnuts. There’s the option of adding on a sweet tahini drizzle for more flavour and additional nutritional goodness! It’s also a great way to use up leftover sprouts that didn’t make it into the Christmas dinner so that they aren’t wasted.
Why you should love your sprouts
Sprouts are part of the cruciferous veg family which have so many benefits, firstly they are packed with fibre and many nutrients but they also help your liver to function better and therefore be more efficient at removing harmful substances due to a compound called sulforaphane and let’s face it, if there’s a time when your liver needs some support, it’s definitely Christmas time!