Paleo Sweet Potato Brownies

Ingredients:

– 3 Sweet potatoes

– Nut Butter

– Paleo Flour

– Cocoa Powder

– Erythritol sugar

– Vanilla extract

– Baking powder

– Maple Syrup

– Optional: pistachios, cashews, chocolate chips etc

Method:

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! 🙂

Keto ‘N’Oatmeal Recipe!

Small oven dish from the Range (only £2.50!)

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.

Ingredients:

– 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)

Method:

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!

Pancake Day 2021

Hi guys, thought I would do something a little different as I LOVE pancake day and I will literally eat them for breakfast lunch and dinner haha. Here is my ‘pancake’ diary for the day. These recipes can be tried and tested any day, not just today, and just to clarify I have pancakes at least once a week so no need to save these for next year 😉

Breakfast: Chocolate Salted Caramel Protein Pancakes

Blend together: 1 egg, 1 banana, 1/2 teaspoon of baking soda, 1/2 teaspoon of salted caramel extract/flavour drops, 1 teaspoon of chocolate protein powder and 30g of gluten free oats with some almond milk

Lunch: Crepes with Eggs and Spinach

Ok cheat here hehe. I put two Crepes (store bought) in the oven whilst I fry two eggs. Once the eggs are whitening I add a sprinkle of vegan cheese over them and a HUGE handful of spinach. I remove one crepe from the oven and add one of my fried eggs with spinach then fold my crepe in half and repeat with the other. Oh my goodness when you pierce the egg through the crepe with the spinach INSANE!

Dinner: Mums homemade crepes!

Ok so for dinner I had about 8 of these (WHOOPS) vegan Nutella and banana, coconut sugar and lemon and almond butter and desiccated coconut. SO GOOD.

Hope you all enjoyed this and enjoy the Inspo 😉

Chunky Chocolate Chip Cookies

I just had to share with you all these chunky chocolate chip cookies I made this morning (yes fresh out the oven and already demolished 5!!) they are SO good and have healthy ingredients so low calorie too 😉

Ingredients

-Half a cup of Coconut Flour

-Half a cup of Almond Flour

-Two tablespoons of Nut Butter (I used Cashew)

-Half a tablespoon of Coconut Oil melted

-Half a teaspoon of Baking Powder

-Half a teaspoon of Vanilla or Almond extract (your choice)

-Half a bar of Dark Chocolate (I use 80%) chopped into big pieces for your chocolate chips

-2 Eggs

-Quarter cup of Almond Milk

-Erythritol Sugar

Method:

1. Preheat your oven to 180 degrees. In a bowl mix together your Flours, Erythritol Sugar and Baking Powder. Add both Eggs into the bowl.

2. On a low heat, melt the Coconut Oil until it is liquid and add to your bowl of dry ingredients. Then add your Vanilla Extract and Nut Butter and mix the batter well until everything is combined.

3. Slowly add the milk into the mixture and keep mixing until the dough is wet but not soaking (Add the milk little by little so your dough doesn’t get too wet as you can always add more to get the desired texture but you cant take out).

4. Grab your bar of dark chocolate (you can also use milk or white it’s completely up to you) and break off medium sized chunks and add to your cookie batter. Mix everything in well.

5. Line a baking tray with grease proof paper and with a spoon start spooning out the mixture into big chunks making sure they stay round and thick. You don’t want to flatten them too much and you also want a whole teaspoon (if not just a bit over) of the dough (this is what makes them nice and chunky!!). Repeat until all dough is used up.

6. Bake in the oven for 10-15 minutes and remove. Leave to cool for 10 minutes and make sure you left them cool down completely before transferring to a plate as they will be soft and more likely to break in half.

7. Enjoy!!

Weekly Outfit Round up!

Knit Loungewear Set: Missguided

Knit Loungewear Set: Missguided

Knit Loungewear Set: Missguided

Crop Puffer: Missguided (there is also an identical one on H&M), Leggings: Gymshark Flex leggings

Crop Puffer: Missguided (there is also an identical one on H&M), Leggings: Gymshark Flex leggings

Knit Jumper: H&M, Leather Leggings: H&M

Knit Jumper: H&M, Leather Leggings: H&M

Knit Jumper: H&M, Leather Leggings: H&M

Weekly Outfit Round up!

Hat: PLT, Shacket: Missguided, Jeans: Zara, Boots: PLT

Hat: PLT, Shacket: Missguided, Jeans: Zara, Boots: PLT

Hat: PLT, Shacket: Missguided, Jeans: Zara, Boots: PLT

Knit Set: Missguided

Knit Set: Missguided

Knit Set: Missguided

Long Sleeve Top: Topshop, Leather Skirt: Missguided, Boots: PLT

Long Sleeve Top: Topshop, Leather Skirt: Missguided, Boots: PLT

Weekly Outfit Round up!

Leather PU Shirt: Missguided, Leggings: Zara, Boots: Primark

Leather PU Shirt: Missguided, Leggings: Zara, Boots: Primark

Coat: Monki, Vinyl Leggings: Missguided

Coat: Monki, Vinyl Leggings: Missguided

Shacket: Missguided, Jeans: Missy Empire

Shacket: Missguided, Jeans: Missy Empire

Shacket: Missguided, Crop Top: Missguided, Jeans: Missy Empire

Easy Creamy Avocado & Mushroom Pasta

Hi guys, thought I would share this super easy and simple creamy avocado pasta with you all. It’s delicious and really easy to make, a go to for cold winter evenings or when you’re starving and need to fill that hole quickly! 🙂

Ingredients:

-Pasta of your choice (the great thing about this is you can use ANY pasta you want)

-1 large Avocado

-Mushrooms

-Olive Oil

-Garlic

-Soy Sauce (optional)

-Almond milk

Method:

1. Boil your kettle and pour the boiling water into a pan on a medium heat

2. Once the water is boiling, add a sprinkle of salt to the water and then add your pasta. Leave to boil on a medium heat

3. Whilst your pasta is cooking, add your mushrooms into an oven proof dish and heat in the oven with a tiny drizzle of olive oil for 10 minutes

4. Cut up your avocado into small pieces and put into your blender (if you don’t have a blender use a ripe avocado and mash with a fork). Add the garlic, a few drops of soy sauce, 1/2 teaspoon of olive oil and some almond milk into the blender (tip, start off by adding a small amount of almond milk as you want your sauce to be super thick and creamy and you can always add more milk/water if necessary to thin out, just depends on the consistency you’re wanting) and blend all ingredients together

5. Once your pasta is cooked, drain the pasta and put it back in the pan over the stove/cooker. Add your mushrooms and the avocado sauce and mix together on the lowest heat. Add a tiny bit of black pepper and voila- all done!

Weekly Outfit Round up

Jumper: H&M, Jeans: Zara, Boots: Primark

Jumper: H&M, Jeans: Zara, Boots: Primark

Top: PLT, Trousers: H&M

Top: PLT, Trousers: H&M

Jacket: Primark, Jumper: Missguided, Jeans: Primark

Jacket: Primark, Jumper: Missguided, Jeans: Primark

Jumper: PLT, Jeans: Primark

Chocolate Protein Pancakes

Happy Hump Day!! Here I am sharing with you my breakfast from this morning (was craving pancakes SO bad and when they’re healthy you can have them whenever hehe).

Ingredients:

– 1 Egg

– Oat Milk

– 1 Banana

– 1/2 teaspoon Bicarbonate of Soda

– 1 teaspoon Protein powder (mine is Form Vegan Protein – Chocolate Peanut)

– 1 teaspoon of gluten free Oats

Method:

1. In a blender, combine all dry ingredients and add 1 egg and 1 banana

2. Add some oat milk (little by little so that you can monitor the pancake mix doesn’t get too runny) and blend all ingredients together

3. Heat up a tiny bit of coconut oil on a non stick pan

4. Add some of your pancake mixture to the pan once the oil has melted and once the top side starts to have tiny holes, flip over to heat the other side

Once your pancakes have these little holes all over they are ready to be flipped 🙂

5. Enjoy your pancakes!!

6. Optional toppings – Almond butter and dates, blueberries and yoghurt etc