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Category: Recipes


MAKE THIS: COCO-NUTTY BROWNIE

MAKE THIS: COCO-NUTTY BROWNIE

Posted November 28, 2012

So, I was getting a little sick of bliss balls… but I wanted something for those sweet-tooth moments or a little something easy I could snack on for a little extra energy. I played around with the bliss ball recipe and a few others I saw online and the end results was this: A dense, super-chocolatey, coconut infused nut brownie. Delicious! No added sugar. Gluten, dairy + yeast free. Here’s what you’ll need: 1 tbls tahini 3 dates (pre-soaked to rehydrate) 2 tbls of the date juice (from soaking) 1 cup of mixed activated nuts 1/2 cup of coconut flakes 3 tbls cold-pressed organic coconut oil (melted) 3 heaped tbls of cacao Cinnamon to taste What to do: Blend the nuts, dates, date juice and oil first until a nice. One by one add in the cacao, then the coconut flakes (use only 1/4), tahini and cinnamon. You should have a thick consistency that can easily be formed into a firm shape. Add in anything else you want – get fancy if you like (I sometimes add in goji berries, maca or spirulina). Take the rest of the coconut flakes and whizz in the blender until really fine (you might need to clean the blender first) and then sprinkle onto baking paper lining a low tupperware container or dish. Press the mixture into the container/ dish lined and sprinkle on some more coconut flakes and cinnamon. Voila! Enjoy with coconut cream + berries as a dessert. Have as a breakfast on-to-go brownie or afternoon snack with some chai tea. YUM. Saha to you and enjoy! Cx Read more

RECIPE: POWERHOUSE PROTEIN PILAF

RECIPE: POWERHOUSE PROTEIN PILAF

Posted November 26, 2012

I whipped this up one afternoon before dashing off to About Life for my Healthy Food Tour (if you’ve never been, come along, they are great!). I looked in the fridge and with my Food Connect order ready for pick-up on Thursday we were a little low… but no drama, there is always enough to make something delicious and healthy. I whipped up this Powerhouse Protein Pilaf. Made up on the spot and super delicious. My fiance ate this just before heading out to football and he said he felt great and had lots of energy. Lots of protein, good fats and no nasties. Exactly what we want. What you’ll need 1 cup of french green lentils (soaked) 1 cup of quinoa – any colour (soaked) 2 carrots – grated 1/2 large eggplant diced 3-4 spring onions – diced 2 garlic gloves – diced Big handful of diced french green beans 1 cup of almonds and walnuts 1 tin of wild caught pink alaskan salmon (Brand Fish4Ever) or use fresh if you have it 3 tomatoes – sliced Ground fennel Ground Corinader Pepper + pink salt Garlic Coconut oil What to do: In two separate pots I started cooking up the quinoa and french lentils – in both pots I chucked in whole garlic gloves, pepper, salt and onion to add some flavour. Keep an eye on them – the quinoa is ready faster than the lentils. Meanwhile in a deep pan I melted some coconut oil and fried off the spring onions, fennel, coriander, salt, pepper and garlic. Once fragrant I added in the veggies except the tomatoes and slowly sauteed until tender but not mushy. Drain the french lentils when they are ready – soft and not bitey. Stir into a big bowl with the quinoa, nuts and fresh tomatoes. Add in the veggie mix and toss. For a dressing: Whisk a little bit of apple cider vinegar with a 1/2 -1 teaspoon of honey or pomegranate concentrate (buy in middle eastern shops) and drizzle over. Or a dollop of fresh yoghurt with some fresh coriander mixed through! This was super-delicious! It’s also brilliant sans salmon (and yoghurt) as a totally vegan dish. Eat and enjoy. Saha to you, Claire x Read more

EAT THIS: CHIA COCONUT + MANGO PUDDING

EAT THIS: CHIA COCONUT + MANGO PUDDING

Posted November 19, 2012

It’s summer, oh yeah! Hands up who wants something chilled, nourishing and stupidly easy to make? I know I do. How about a chilled chia pudding? Rather than rehash old information here’s a previous blog post I did on why Chia seeds are so good for you. Oh and it includes a bliss ball recipe too – bonus! Now, it took me a while to progress from basic chia user (adding to my smoothies) to a full-blown chia fan – mostly I was just lazy to try yet another thing. But I am SO glad that I eventually took the leap because as I sit here munching on this pudding all I can think is “chia, I love you”. So, enough from me and onto the recipe! What you’ll need: 2 tbls chia seeds 3 dates 1/2 cup coconut milk 1/4 cup activated nuts of your choice (I like walnuts, almonds, cashews – whatever I have) 1/2 of a mango cheek Cinnamon 2 tbls of finely ground coconut flakes or even the flesh 1 teaspoon coconut oil Water or coconut water – amount depends on consistency What to do: In a food processor/blender whiz up the dates, nuts, coconut oil, mango and cinnamon. Little by little add in the coconut milk and perhaps if it’s too think add in some water. Pour this runny liquid into a container and then mix in your chia seeds. You want the mixture to start to thicken up. Pop this into the fridge so the chia seeds can soak it all up. Overnight is best, or give it at least 30 minutes. When you are ready to eat then it sit out of the fridge for around 10 minutes to soften slightly. Serve with slices of mango and more cinnamon. If you liked that try some of these other recipes I posted a while back. Enjoy and saha to you! Claire x Read more

MAKE THIS: QUINOA, KALE + EGG SCRAMBLE

MAKE THIS: QUINOA, KALE + EGG SCRAMBLE

Posted November 09, 2012

Breakfast is my favourite meal of the day and not just because the options available are all so delicious, but because of how it can positively affect your day (or negatively if you don’t get a good breakfast). The other day, as my fiance was eating his breakfast at 6:30am, he said; “You know what, I think eating a healthy, decent breakfast is the key to BEING healthy. I think it’s even made me lose weight!”… Damn straight. This almost brought tears to my eyes… I remember when he would gag at the thought of eating anything before midday. But he’s right, a decent breakfast is everything. I used to ‘know’ this  but now I really truly believe it because I live it. So, here is a meal I whipped up the other day. It was delicious, (always) nutritious) and kept me full till about 1pm (I ate it at 7am)! Ingredients: 1 cup of pre-cooked white or red quinoa 1 cup of finely diced kale 2 shallots diced 1/4 cup of sprouts 2 eggs – whisked Butter Salt, pepper and cumin to taste Method: Saute spring onions and kale in butter until soft – season with salt, pepper, cumin Toss in quinoa and fry off  a little Push everything to the side of the pan and then add another knob of butter, once melted, pour in your eggs. Allow the eggs to cook a little and then swirl the veggie/quinoa mix in to create a scramble To serve, season with fresh herbs, lemon juice and a little drizzle of olive oil Done! Enjoy, Cx Read more

9 HEALTHY SNACKS TO CURB YOUR HUNGER

9 HEALTHY SNACKS TO CURB YOUR HUNGER

Posted November 07, 2012

I’m not a huge snacker. I find if I enjoy a decent breakfast with the right balance of fat, protein and carbs then I am sustained for such a long time… my hunger very slowly creeps up and usually just in time for lunch where I’ll then make sure I have something that will keep me going until dinner. I tend to coach clients to aim for this too. However, some people like to munch. Or, like me sometimes you might have a back-to-back day where you know that sitting down to a proper meal might not happen. When this happens I always make sure I have a few fool-proof, super healthy snacks ready to go just for those moments. I thought I’d share what’s in my fridge/pantry to inspire you to arm up with healthy snacks for when you need them. These are all things that you don’t need to put alot of effort into – apart from the initial preparation or 5 minutes to whip it up. 1) Nuts – I usually have a big container of activated nuts in the fridge. This keeps them fresh. I will grab a handful, or even add to a smoothie if I am on the go. Learn how to activate your nuts here. 2) Hummus – I grew up on this stuff and now I make it as often as possible. It makes for such a nutritious snack – diced up carrot or celery and dip away! Hummus recipe here. 3) Fruit + nut butters – Sliced apple smeared with hazelnut, peanut or ABC nut butters. Delicious! Filling and satisfies any sweet craving you might have 4) Cacao bliss balls – I try and make up a batch every now and then and make sure there packed full of goodness. Cacao, nuts, seeds, coconut oil, tahini… the works! Cacao bliss balls recipe here! 5) Healthy nutella – this takes 3 seconds to whip up and is such a treat. Cacao, raw honey + tahini – delicious chocolatey spread that I’ll eat on its own, crunch up some nuts on top or some coconut flakes + goji berries Healthy nutella recipe here. 6) Homemade yoghurt – Have this with nuts and seeds, the healthy nutella, on its own or add fruit and cinnamon Learn how to make your own yoghurt here. 7) Mini egg-frittatas – Pre-made veggie frittatas individually bagged and frozen. This is a little more than a snack and can really fill you up fast! You can adapt this recipe and bake individual portions in a greased muffin tray or ramekins. 8) Coconut Kale Chips – this takes all of 5 minutes to prepare! Crunchy flavour sensations that are good for you. Prep, bake and eat in less than 15 minutes. Recipe here. 9) Warming, spicy hot chocolate. Perfect when you need some sweetness and grounding. Cacao, water, milk of choice, cinnamon, nutmeg Recipe here! Each of these are perfect to curb your hunger – with lots of good fat, protein and slow release energy. A little goes a long way. So get snacking, stay healthy! Saha to you, Claire Read more

RECIPE: GLUTEN-FREE GRANOLA

RECIPE: GLUTEN-FREE GRANOLA

Posted October 31, 2012

As I write this I am munching on a fresh batch of my delicious gluten-free granola. This recipe was originally inspired by Sarah Wilson and her I Quit Sugar Cookbook – if you haven’t already you should buy this, it has so many amazing recipes. When I first tried Sarah’s recipe I fell in love, but I’ve since tweaked the recipe a little as I do with most recipes! This is super easy and you can make a big batch to last you all week. It can also double as a snack for those that love to munch. What you’ll need: 2 cups of mixed activated nuts 2 cups of coconut flakes 1 cup quinoa 4 tbls of melted coconut oil 1/4 cup of puffed millet 1/4 pepitas and sunflower seeds 4 tbls of cacao nibs 1/4 cup goji berries 4 tbls sesame seeds 4 tbls chia seeds 2 tsp vanilla powder or 2 fresh vanilla pods 2tsp cinnamon What to do: In a food processor/mini-blender whiz up the nuts, coconut flakes and seeds. Toss in cinnamon, sesame seeds and your vanilla powder (or the inside of two vanilla pods). Coat in the coconut oil and bake in the oven at 120 degrees for around 15 minutes – or until its golden brown. To finish toss in the pre-cooked quinoa, millet, cacao nibs, goji berries and chia seeds. Serve with a dollop of full cream, organic yoghurt, a drizzle of almond milk and fresh fruit – poached apples, pears or sliced bananas are great! This is sugar-free (except for any added fruit), 100% gluten-free, packed with good fat and protein and DELICIOUS. Add in or take out anything that you don’t want/like or have. Read more

TRY THIS: VEGETARIAN ZUCCHINI + SWEET POTATO SLICE

TRY THIS: VEGETARIAN ZUCCHINI + SWEET POTATO SLICE

Posted September 28, 2012

I had a weekend recently where, without planning, I ate out three times. No big deal, right? Well, sort of. It was fun and I enjoyed each social situation but unfortunately I don’t have the strongest constitution and immune system. Eating alot of crap can very quickly leave me feeling crap. That’s the reason I eat clean now, to stay healthy and strong. Since that weekend I’ve been focusing on eating a predominantly vegetarian based diet to give my digestive system a break. I’ve had fun playing with recipes and trying to come up with new meals to try. Which lead me to this – Zucchini and Sweet Potato Slice. I found it in a magazine and tweaked it, as I do with most recipes. So I’d like to share this with you. What you’ll need: 1 red onion 1 large sweet potato – grated 2 large zucchinis – grated 5 pastured/free range eggs 1 cup pre-cooked quinoa 1/4 cup coconut flour 1 large leek – grated 1/4 chopped parsley Salt + pepper Cumin 2 garlic cloves – diced 100grams full-fat ricotta (this is optional) Coconut Oil 1/2 bunch silverbeet – chopped coarsley Lemon juice, ACV, olive oil – salad dressing Cherry tomatos What to do: Preheat your oven to 180 and line a baking tray with baking paper Heat the coconut oil in a pan and add in the onion, stirring until soft, before adding in the garlic and the sweet potato. Stiry until soft. Whisk your eggs and flour then and season with salt/pepper/cumin. Add in the sweet potato mixture, zucchini (squeeze out excess water). Add in parsley, leeks, quinoa and ricotta if you are choosing to. Pour the mixture into your tray/dish and bake for 25 – 30minutes or until it’s nice and golden. Prepare a steamed silverbeet salad with sprouts and make a dressing of fresh lemon juice, dash of ACV and olive oil. Serve the slice with the salad a few fresh or oven-baked cherry tomatoes. This was seriously, delicious, filling and nutritious. The best bit? It doubles as breakfast too! I had it the next morning with some homemade hummus. Enjoy and saha to you. Claire     Read more

SEASONAL SPRING EATING – WHAT’S INSTORE?

SEASONAL SPRING EATING – WHAT’S INSTORE?

Posted September 26, 2012

I regularly post information up on what produce is in season – except that I may have missed a couple of winter months, oops! (that’s ok, it’s not a strong harvest time!) So, to make up for it, here is the lastest list of what’s instore now. Which basically means what is the freshest, most alive and nutritious fruit and veggies for your health. Print this out if you can’t remember, keep it with you and make a conscious effort to eat seasonally. Because seasonal produce is often going to be local – even better! SEPTEMBER/OCTOBER PRODUCE: Fruit Cumquats Grapefruit Lemons Loquats Mandarins – ellendale and honey murcott Mangoes Oranges – blood and seville Papaya Pineapples Rhubarb Strawberries Tangelos Vegetables Artichokes Asian greens Asparagus Avocados (yay!) Beans Beetroot Broad beans Broccoli Cabbages Carrots Cauliflower Eggplants Garlic Ginger Leeks Lettuce Morel mushrooms Onions Peas Potatoes Pumpkins Silverbeet (double yay!) Spinach Zucchini I also found this infographic which was really useful. *Source chasingdelicious.com Enjoying eating seasonally (and locally!) your body and mind will thank you for it. Saha to you, Cx Read more

HOW TO ALKALINE YOUR BODY

HOW TO ALKALINE YOUR BODY

Posted September 21, 2012

Have you heard about the Alkaline/Acid way of eating? It’s very simple and basically indicates that certain foods alkalise your bodies PH levels. And there is always the opposite – certain foods with acidify your body. We need both to some extent, but preferably we want to be at around 7.5 of the PH scale. To get there we must increase the number of alkalising foods into our diet. So how much alkalising foods do we need? Overall, as a guide aiming to have 70 – 80% Alkaline foods in your diet is enough to do the job. The reality is alot of acidifying foods are things we shouldn‘t be having alot anyways – beer, wine, spirits, refined carbohydrates, meat, dairy, sugar, artifical sweeteners, junk food etc. But, some of the food items that are ‘acidifying’ are still healthy items (salmon, brown rice, certain fruits…) It’s important to not be excessive and extreme, but definitely increasing the alkaline forming foods and reducing the acidic forming foods. Rather than list them all for you here, take a look at this downloadable PDF chart. This chart ‘rates’ the different items from highly acidic to highly alkaline so you can see where it sits on the scale and make better choices. There are some items on there that you’ll be surprised by but overall it simply reflects the wholefoods philosophy – food as close to nature as possible, food with minimal processing, additives and chemicals and of course, food that isn’t too taxing on the body to process, digest and absorb. Now that you know all of this, I’m sure you want to know the benefits of alkalising your body? Well, in short, the more alkaline you are the harder it is for disease to grow in such diseases. In fact, there is a theory that cancer and other such terminal diseases CAN’T grow in PH levels of 8 and higher. Our livers main function is to detox the body – processing and discarding of toxins. But we put so much strain on our livers with artificial chemicals, flavours, additives (read: junk!) that the liver sometimes can’t do its job properly. These toxins then get stored in our organs and blood resulting in a poor overall function – basically you become acidic Alkalizing your body allows your organs and cells to function at their optimum – steady blood pressure, slower ageing process, better digestive function, more energy. This is simple another perspective on healthy eating and living and of course another reason to be mindful of what we fuel our bodies with. The easiest and quickes way to alkalize your system? Start your day with lemon and hot water and enjoy green juices and smoothies! Check this one out – 100% fructose-free green juice from Urban Remedy. Since spring has sprung I’ve been downing these as often as possible. You can order from them direct or try and make it yourself (ingredients are listed via the link) Hope you enjoy alkalizing your beautiful bodies! Saha to you, Claire Read more


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