Well it’s been a while! I’ve been hibernating and super busy with work these past few weeks that I’ve completely neglected my little blog but I promise I will be better 🙂
As lockdown has now lifted in the UK and we are finally allowed back out I’m sure like myself, many of you are needing some outfit ideas/inspo for all the brunches we have planned in the next coming weeks! Below are a few ideas I’ve put together and have worn/will be wearing so enjoy 😉
1. Mix your gluten free oats, flaxseed, hemp seeds and almond milk in a bowl/container/glass (your choice) lemon extract and mix well together until you have your desired consistency.
2. Add your blueberries (and optional cranberries as pictured) and leave overnight (or for a few hours if you’re making them in the morning;))
3. Once you get back to your oats, they will be hard and have thickened as they will have absorbed the milk. You can either eat them like this or you can add more milk for a creamy texture (this is what I do).
4. Enjoy! Tastes exactly like a lemon cheesecake and only 269 calories 😉
You’re probably reading the title of this recipe and thinking ‘YUCK’ or ‘absolutely disgusting’ BUT before you judge, give it a go because this was DELICIOUS!! Yes, cauliflower and pizza is not a combo that jumps to mind when you think of pizza (lol) but I love trying out healthy recipes and a cauliflower base was next on my list. Let me tell you all: WELL WORTH IT!
– 1 Egg
– Goats Cheese
– Pepper, Salt and optional chilli flakes
1. Preheat your oven to 200 degrees Celsius. Cut up half a head of Cauliflower into pieces and boil on a high heat until it’s softened and you can easily stick a fork through. Drain your cauliflower.
2. Whilst your cauliflower pieces are draining, crack an Egg into your blender, add a chunk of Goats Cheese (approx a teaspoon) into the blender and add a sprinkle of Salt, Pepper and Chilli Flakes.
3. Add your drained cauliflower pieces into the blender and blend until smooth (do not be put off by the look of the texture haha).
4. Your mix should be a thick-ish creamy texture, on a sheet of baking paper pour your pizza mix into a big circle with a spoon so it forms the shape of a pizza base.
5. Heat your base in the oven at 200 degrees for 15-20 minutes. (Tip – keep an eye on your base around the 15 minute mark so that it doesn’t burn as you will be putting it back into the oven once you’ve added toppings so it might only need 15 minutes and not 20).
6. Remove your base and let cool for 10 minutes.
7. Add tomato paste, cheese and toppings of choice! Whack straight back into the oven and enjoy 😀
(Another tip, once you’ve added toppings and it’s baking in the oven try not to leave it longer than 10 minutes or it will burn so if you have mushrooms etc I’d fry them a little before chucking them onto your pizza)
Happy Monday!! It’s been a while since I’ve posted a workout on here so here’s a great Full Body no jumping HIIT workout that I hope you enjoy!
Perform each exercise (1-5) for 40 seconds and rest for 15 in between each. Once you have completed all exercises, repeat 3 times.
1. Squats (40 seconds then rest for 15)
2. Burpee Plank walk out w/ 4 mountain climbers (40 seconds then rest for 15)
(Stand on your tip toes and squeeze your inner thigh, legs and bum as if you were jumping into the air, crouch down, walk your hands out to a plank position, bring your opposite knee to elbow 4 times, walk back into crouching position, stand up on your tip toes squeezing your legs and bum and repeat)
3. Sit up w/ box to each side (40 seconds then rest for 15)
4. Curtsy Lunges (40 seconds on one leg straight into 40 seconds on the other leg then rest for 15)
5. Rocket launchers (40 seconds then rest for 15)
You will really feel the burn with this one, enjoy! 😉
1. Place two slices of your Bread into the toaster.
2. In a wide shallow bowl, pour 3/4 cup of Almond Milk, add 2 teaspoons of Nut Butter (I used Cashew), 1 teaspoon of Flaxseed, 1 teaspoon of Vanilla Extract, 1 teaspoon of Protein Powder and sprinkle your cinnamon.
3. Mix all your ingredients together until the mix becomes creamy.
4. Add one slice of your toasted bread into the batter and let sit for 15 seconds before flipping over and leaving for another 15 seconds.
5. Add some coconut oil to a pan and place your soaked bread on a low heat. Heat for 2 minutes then flip the toast over and heat for 1 minute. Place french toast on a plate. Repeat steps 4 & 5 with your other piece of toast.
6. If you have leftover batter from your bowl, drizzle this over your French toast alongside some optional toppings like dates, bananas, strawberries or blueberries.
1. Peel and cut up your sweet potatoes. Place in boiling water and leave boiling until they are soft and you can easily stick a fork through them.
2. Drain your sweet potatoes, place in a medium sized bowl and mash them up so they are puréed.
3. Preheat your oven to 200 degrees Celsius
4. On a low heat, heat up 3 large tablespoons of your nut butter of choice (I used Almond Butter for this batch but Cashew also tastes great) until the nut butter is super runny (add a tiny bit of water and keep stirring so it doesn’t burn over the heat). Once done, add into your bowl of mashed sweet potato and mix together.
5. Add half a teaspoon of Maple Syrup and a teaspoon of Vanilla Extract to your bowl and mix everything together.
6. In another medium sized bowl, add half a cup of Cocoa Powder, half a cup of Almond or Coconut Flour (I used both as I was finishing them up) a teaspoon of Baking Powder and half a cup of Erythritol Sugar and mix all dry ingredients until they are well combined and there are no clumps.
7. Slowly pour your dry ingredients into your wet, mixing well repeating the process until your dry ingredients are all mixed in and everything is well combined. You can also add a really tiny bit of almond milk just to moist the batter up a little bit.
8. Optional Step: Add optional nuts or chocolate chips into the batter.
9. Line a baking tray, pour your mix into your tray and bake in the oven at 200 degrees for 20-25 minutes.
10. Remove from oven and allow to cool before cutting into squares. ENJOY! 🙂
Who here LOVES oats?! Hand up over here I LOVE them especially in the winter there is nothing more comforting than a warm bowl of porridge. If you’re on a Keto diet or looking for a low carb version of your favourite porridge recipe then look no further.
– 1 Tablespoon of Chia Seeds
– 1 Tablespoon of Hemp Seeds
– 1 Tablespoon of Desiccated Coconut
– 1 Tablespoon of Flaxseed
– 1 Tablespoon of Protein Powder (I use FORM Vegan Performance Protein powder, Chocolate Peanut flavour)
-1 Teaspoon of Nut butter (Almond, peanut, cashew etc)
– 1/2 Teaspoon of Vanilla or Almond Extract
– Non Dairy Milk (I use Unsweetened Almond)
1. Preheat your oven to 200 degrees Celsius
2. Mix all your seeds together adding your protein powder and vanilla extract
3. Once all your dry ingredients are mixed well together, add your milk and your teaspoon of nut butter
4. Bake in the oven for 10 minutes
5. Remove from oven and add a little more milk if you want a creamy porridge texture or you can leave them as the cake-y texture they come out the oven as (I usually add a little more milk to mine so they’re nice a creamy)
6. Add optional toppings such as chopped dates or cacao nibs and ENJOY!