Delicious Green Smoothie

IMG_1832Green smoothies are my go to breakfast now, because I’m trying to make sure I get enough minerals and vitamins into me during my last trimester to support Coco’s growth spurts!

I thought I’d share my go to green smoothie recipe, because it’s just so delicious.

Ingredients

  • Frozen banana
  • Handful of spinach
  • Half a Lebanese cucumber
  • Half an avocado
  • 200g (1 and a half cup) of almond milk
  • Chocolate protein powder
  • Handful of ice

Chuck it all in to your Thermomix / blender / Nutribullet, pop it into whatever jar you’d like, and drink away!

A great way to start your day and make sure your kick start your body with healthy, wholesome ingredients.

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Christmas Treat Bags – Reindeer Noses

Organised Chaos

If you have a few children you need to give a ‘little something’ this Christmas, you can make this Reindeer nose treat bags in  matter of minutes.  We turned it into a family project.

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You will need, clear plastic sweet bags (Spotlight sell these), a label maker (or labels to write your own), Malteasers, Jaffas and a stapler.

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1.  Make a label for each bag  ‘REINDEER NOSES’.

2.  Stick the label onto a sweetbag, but don’t do it too low otherwise you will cover the noses.

3.  Put 8 Maltesers to represent the Reindeer and 1 Jaffa for Rudolph’s nose.

4.  Fold over the top and staple.

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Peanut Butter Brownie Bliss Balls

A girlfriend put me onto this recipe a few weeks and I HAD to share with you guys because it’s so darn fine, I just wanna eat all these balls up, all the time!

Peanut Butter Brownie Bliss Balls

One disclaimer is you probably need to like peanut butter to enjoy these, but if you don’t, not to worry – just replace the peanut butter with a different nut butter you like! I imagine almond butter would taste pretty good.

The recipe is from BakePlaySmile who has some seriously amazing recipes. This one is particularly great because it attacks any sweet cravings you might have, and they’re healthy as they’re full of fibre from the dates and almonds!

I swap the cacao for chocolate protein powder for an extra little boost – I usually only need one to keep the hunger gremlins at bay. I hope you love these as much as I do!


RAW & GUILT-FREE PEANUT BUTTER BROWNIE BLISS BALLS

PREP TIME
5 mins
TOTAL TIME
5 mins
Looking for a healthy and guilt-free snack that tastes super naughty? These Raw Peanut Butter Brownie Bliss Balls taste just like a brownie… but a zillion times healthier!!
Author: Bake Play Smile
Recipe type: Snacks
Serves: 12-14 balls
INGREDIENTS
  • ¾ cup raw almonds
  • 1 tbs cacao powder (you could also use cocoa powder)
  • 12 pitted dates
  • 2 tbs peanut butter
  • 1-2 tbs agave syrup (honey or rice malt syrup could also be used) *If using fresh medjool dates you will probably find that you will only need a tiny amount of agave syrup – or none at all!
INSTRUCTIONS
  1. Place the dates, cacao powder and peanut butter into a food processor.
  2. Blend until the mixture resembles a paste.
  3. Add the almonds and pulse until desired chunkiness is achieved (don’t leave it too long or it will turn into a liquidy mess!!!).
  4. If your mixture is too dry, add 1tbs of agave syrup and pulse to mix through. If it is still too dry add another tablespoon and pulse again. (The mixture should be a little sticky and roll easily into balls).
  5. Use a spoon to roll the mixture into tablespoon sized balls.
  6. For best results store in an airtight container in the fridge and eat within a week (trust me.. they won’t last that long!!).

Meal Prep & Fridge Organisation

In an effort to clean up our eating habits, I’ve turned to meal prepping which has been all the rage for awhile. I’ve done a fair bit of research, and want to first of all note that meal prepping means different things for different people. For some, meal prepping is;

  • Cooking big batch meals in one day,  and splitting into containers ready for the week, or;
  • Cutting up veggies and fruit, and storing in the fridge so they’re ready to use straight away, or;
  • Making a menu plan and ensuring all the ingredients are bought on a bulk run.

I think it’s important to use whatever method suits you best. For us, options 2 and 3 work best for us. I took a lot of inspiration from the Organised Housewife during this whole process.


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Clear plastic, airtight containers

So first things first – in order to meal prep, I had to organise our fridge to store the fruit and veggies that I cut up. I decided to keep all the fruit and veggies in clear plastic, airtight containers so I hopped online and found some for a bargain price.

Making sure the containers could be stacked, could store within themselves when not in use was a big factor for me, as I hate taking up space with containers just because they don’t store well.

Once I had our containers, I gave our fridge a clean out. I wiped all the shelves down, gave it a good clean out of items that were past their expiry, and rearranged – did you know the fridge door is the warmest area? 

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Fridge Before Photo

Here’s what our fridge looked like before I started organising it. It was actually in worse shape than this, I just forgot to take a photo before I began its makeover. I moved all of our sauces, spreads and condiments to the fridge door, as I didn’t realise this was the warmest area, and moved our defrosted meat to the bottom shelf. Unfortunately our fridge is quite small, so we’ll have to keep our milk in the door because this is the only place it fits!

Once the fridge was freshly cleaned, I started thinking about what I wanted to chop and what I wanted to keep whole. I had to decide what I wanted to access quickly and easily – this list might change depending on your personal preference.

 

Chopped vs Whole

  • Cheese – chopped, squares
  • Broccoli – chopped, florets
  • Cauliflower – chopped, florets
  • Carrot – chopped, blocks and sticks
  • Celery – chopped, sticks
  • Capsicum – chopped, blocks
  • Sweet Potato – chopped, blocks
  • Snap Peas – chopped, lengths
  • Zucchini – chopped, blocks and zoodles
  • Lettuce – chopped
  • Spinach – loose
  • Cabbage – chopped
  • Watermelon – chopped, blocks
  • Kiwi Fruit – chopped, lengths
  • Pinapple – chopped, blocks
  • Oranges – chopped, segments
  • Tomatoes – whole
  • Mushrooms – whole
  • Apples – whole

The above is what I decided to chop and keep whole, based on our eating habits. We always add broccoli, sweet potato and cauliflower to meals to steam or stir fry, so having these prepared in florets would make life a lot easier for us. I also cook zoodles as a healthy alternative to pasta, so having this ready to go would save precious time in the evening. I had a huge focus on healthy snacks, so anything to make the decision easier when we’re ravenous is great – that’s why I chose to have carrots and celery cut up into accessible sticks!


 

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Fruit and veggies waiting to be chopped

Once I had everything decided, it was time to begin the chopping process. I had just completed a bulk shop of our fruit and veggies for 2 weeks. It took me about an hour to chop and store everything, but I think this process will be quicker in future because the containers will already be organised.

I kept a bag to place all the scrap in, and just kept chopping until everything was done and in it’s container. This hour straight after shopping will make life so much easier this week – it’s worth it just for that!

 

 

 

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Fruit and veggies all chopped

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Fridge – After Photo

So the end result of our organising is our fruit and veggies and all chopped up ready to go, and accessible in these clear, airtight containers. Using clear containers means we can see exactly what each container holds, and how much is left.


Meal Prep

I broke down the organisation of our meal prep into meal times; breakfast, lunch, dinner, and snacks. I plan on meal prepping on a Sunday, and will cook some healthy snacks (dips, bliss balls) and store in containers in the fridge. I’m a little concerned we won’t have enough space to store hehe!

Breakfast

I meal prep vanilla chia seed pudding (recipe here) in glass, airtight mason jars. This allows us to easily add fruit and museli just before we eat it. Adding it before might mean it spoils, or goes soft. Once I do our grocery shop, I’ll split yoghurt into containers which we can grab and go easily in the morning. We also have smoothies with protein powder in the mornings (especially after a workout!), so my next plan is to bag smoothie ingredients into seperate ziploc bag, kind of like this. They’ll stay in our freezer, and will have the ingredients that need to be added on the bag – this should save us some time each day as we usually race around trying to find everything in the mornings!

Lunch

I’ve ordered some wide mouth mason jars in order to make mason jar salads for lunch. If you haven’t heard of mason jar salads don’t worry, I hadn’t either until I started researching meal prepping. Basically you strategically put everything into a jar including dressings, and store until ready to use. Provided they’ve been packed correctly, you can keep salads fresh for 4 to 5 days, so it’s the perfect solution for lunch times. Our pre-cut veggies will help when creating these salads. I haven’t received our jars yet, but I’m planning to do a post of meal prep + mason jar salads once I’ve received them.

Dinner

Mr A & I are blessed to have a Thermomix, so dinners are pretty easy for us. Meal prep will be assisted with the pre-cut veggies – all I’ll need to do is make sure whatever protein I’m using is defrosted. Our menu plan will help by giving me an overview of what meat needs to come out the night before.

Snacks

We plan to have carrots, celery and snap peas for healthy snacks. I’m indecided if we will use containers, or ziploc bags for these snacks. For us, it will depend on space – ziploc bags take up less room! :) . By having everything ready to go, all we have to do is pull and go in the mornings. I’ll also be boiling some eggs up so they’re all ready to go for snacks at work.


I’ve only just completed the chopping as of last night, and my meal prep is definitely a work in progress – it will be a moving target based on what suits our lifestyle best, and what plans we have on during the week. The important thing to remember is meal prepping is supposed to help you, so if you’re stressing about it, don’t bite off too big a bite at once! If you’ve never thought of meal prepping before, try using a menu plan for a couple of weeks. Once you’re used to this, you can try different ways of prepare meal items to help you save time. I’ll be posting more once we receive our mason jars, and once I’ve done a grocery shop to show you how things are all stored.

I wanted to share a list of some of the items I’ll be preparing on the weekend – dips, bliss balls, and baked treats. Healthy snacks is the biggest factor for our lifestyle change for us, because I usually end up grabbing something unhealthy only because it is quick and easy.

Avocado & Hommus Dip – serve with veggies for a healthier alternative

Guilt Free Chocolate Bliss Balls – recipe is for Thermomix, but any food processor should work! I use chocolate protein powder instead of cocoa for some extra punch

Quinoa Muffins

 

 

Clean Eating – Choc Mint Tart

I made this amazing choc mint tart for a dinner parties with some girlfriends on the weekend, and I HAD to share it with you guys, because it’s too good not to share!

I came across Bianca’s Wholefood Simply website a while ago, and just haven’t gotten around to making any of her recipes. Bianca’s recipes are all gluten and refined sugar free, so they’re great for anyone with sensitive eaters.

One of my girlfriends is gluten free, so I decided to make a dessert that she would be able to eat. I haven’t made any gluten free recipes, but I was delighted when this one turned out so well! I think it would be great for anyone who is clean eating during BBG, or any other fitness regime.

If you’re after clean, healthy treat recipes, I definitely recommend Bianca’s website!


 

Choc Mint Tart

Choc Mint Tart

Choc Mint Tart

base

  • 2 cups desiccated coconut
  • 2 tablespoons honey
  • 2 tablespoons cacao or cocoa
  • 10 dates (I had to add these in order for the base to be less crumbly)

filling

  • flesh of 2 ripe avocados
  • 2 tablespoons coconut oil
  • 3 tablespoons honey
  • 1 teaspoon natural peppermint extract
  • top (optional)
  • 30 grams dark chocolate, melted
  1. Place the base ingredients into your food processor and pulse at high speed until the mixture resembles a sticky crumb.
  2. Press the mixture firmly into the base of an 18cm spring form pan.
  3. Place in the freezer to set.
  4. To make the filling place the avocados and coconut oil into your food processor and blend at low to medium speed until the mixture is becoming quite smooth. Add the honey, blend again at medium speed. Your mixture should be fairly smooth by now. Mix in the peppermint extract.
  5. Spoon the filling over the base, level the top with the back of a spoon and return the tart to the freezer for 2 hours.
  6. Remove from the freezer. Use a teaspoon to drizzle over the melted chocolate. Serve. Eat. Enjoy