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.


  • 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.


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!


5 mins
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
  • 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!
  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!!).

Gingerbread Cookie Dough Balls

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If you love ginger, ginger crunch and ginger nut, you'll LOVE these ginger balls ! They are sweetened with dates only, no refined sugars or carbs, no additives at all. Perfect with a cuppa ☺️ Gingerbread Cookie Dough 1 cup oats 1/2 cup almond meal (ground up raw almonds) 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon vanilla powder (or extract if you don't have powder, but add with dates if you use this) 1/4 teaspoon ground cloves 1 cup fresh dates – medjool or normal. If you use dried dates soak them in boiling water for ten minutes first and drain well. Process all the above dry ingredients until it becomes a flour, (I use a nutribullet). Then add dates half at a time until a ball of dough forms. Roll into balls, or even roll flat and cut out wee gingerbread me (I didn't have a cutter😞) – roll some in almond meal if you feel like it. Store in the fridge xx #sugarfree #refinedcarbfree #refinedsugarfree #healthyrecipeideas #glutenfree #fitspo #ginger #gingerbreadballs

A post shared by Sugar Free Kiwi (@sugarfreekiwi) on


I made these ah-mazing gingerbread cookie dough balls over the weekend, and oh my, they are DIVINE!

I thought I’d share the recipe with you all to enjoy too – they’re a great sweet treat without refined sugar. Check out Sugarfreekiwi’s Instagram, who is the creator of this recipe, for more amazing treats.

I didn’t have cloves, so I left these out and the spices were still enough to have a great taste, so if you don’t have cloves in your pantry, don’t worry, they’ll still turn out awesome.

I used vanilla extract instead of vanilla powder, and added the extract when I added the dates.

I didn’t realise it at the time, but my dates were actually dried. I added a cup and the mixture was still crumbly, so I soaked more dates in water, and then the mixture had a better consistency.

I think these could even be made into protein balls, by swapping out the vanilla powder for vanilla protein powder. They are pretty filling, and go great with a cup of tea, so you could make them as is and they’ll still be a hit.

Hope you enjoy them as much as Mr A & I did!

Erin x

Kayla Itsines // BBG Week 1, Day 5 & Vanilla Chia Seed Pudding

5 days down!

Last night I did my 3rd resistance training in 4 days – wowwee, it felt gooood!

Due to my current workout schedule, I had to change the workouts around to suit my commitments. Last night I was just going to do LISS, but it was raining and stormy so I did the full body resistance workout instead. It felt awesome! I was drenched in sweat afterwards, so I know I worked out really hard.

Kayla Itsines BBG

Circuit A of last nights workout consisted of medicine ball squats and press, knee ups, cross overs, and weighted walking lunges. Circuit B was burpees, straight leg sit ups, weighted step ups, and push ups.

I really love the full body workouts; everything gets a go and I’m knackered by the end!

My eating has been going really well – smaller serving sizes, and more frequent snacking has meant I’ve kept on track in that department. I’ve been drinking lots of water during the day, though I already did that, so that’s not too much of a change.

Before, the hardest part of my eating plan was breakfast. I like my sleep more than I like to eat, so there’s often very little time in the morning for a good quality breakfast, before I head off to work. Kayla’s HELP guide talks about chia pudding, and I have to say, I LOVE it.

I don’t like the consistency of oats, but chia pudding is something completely different. I’ve made 3 batches from my breakfast this week, and today’s was the best. I used a little more milk following a recipe I found online. I feel terrible about this, but I just copied it and sent it to my personal e-mail address, without a link to the original creator! If anyone recognises the author, please let me know so I can add a link back to their website.

Below is the recipe if you’d like to try. I did 2 cups of almond milk, and it gave my pudding a more liquid texture which I love. I topped it with banana and cinnamon and it was delicious!

Vanilla Chia Seed Pudding

Yield: 4 servings


  • ¼ cup plus 3 tablespoons raw chia seeds
  • 2 cups unsweetened almond milk (You can also use coconut, soy, or regular milk)
  • (*For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat Greek yogurt or non-dairy yogurt of your choice)
  • 1¼ teaspoons pure vanilla extract
  • 2 tablespoons good quality maple syrup
  • Pinch of kosher salt

Suggested Toppings: (These are combinations that I like, but feel free to mix and match and get creative!)

  • Blood orange segments and pistachios
  • Mixed berries and lemon zest
  • Diced mango, toasted coconut, and dark chocolate shavings
  • Sliced Bananas with cinnamon
  • Blueberries, toasted almonds and maple syrup
  • Granola
  • Dried Fruit


  1. Place the chia seeds in a medium bowl. Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine.
  2. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you’re feeling antsy.
  3. Before serving, stir the pudding to make sure that there aren’t any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice.

This is what mine looked like. Maybe not the most visually appealing, but I don’t have time to style my breakfast for photo purposes; it more like grab as quick as I can and go!

Vanilla Chia Seed Pudding

Vanilla Chia Seed Pudding

Easy Peasy Mars Bar Slice

imageI recently learnt how to melt chocolate on the stove top. I know what you may be thinking .. like it’s really not that hard, but for some reason I always burnt or split the chocolate, up until recently.

So celebrating my recently achievement, I decided to make a few recipes using melted chocolate. Keep posted for the other one, but for now, I’m going to share my favourite which is Mars Bar Slice.


  • 3 cups Rice Bubbles
  • 4 x 53g Mars Bars
  • 1 tablespoon Golden Syrup
  • 50g Butter
  • 250g Chocolate Buttons


  1. Grease 9 x 15″ tray, or line with baking paper. You can change the dimensions of the tray if you’d like, depending on how thick you want the slice.
  2. Melt 3 and a half Mars Bars, butter, and golden syrup together in a bowl, using whatever method of melting chocolate you like. I personally use the double boiler method, with a glass bowl on top.
  3. Once melted (the nougat in the Mars Bar won’t really melt all that much), combine Rice Bubbles and remaining half of Mars Bar in same bowl until well combined.
  4. Working quickly, spread Rice Bubble mixture into prepared pan, making it as thick or as thin as you’d like. Try to make the mixture flat, so your step 6 is even.
  5. Pop pan into fridge until Step 6 is completed.
  6. Melt 250g Chocolate Buttons in a bowl (I use the same one as the mixture was in to eliminate dishes), and once melted, spread evenly over your Rice Bubble mixture and place in fridge to set for 10-15 mins.
  7. Cut up into whatever size slice you’d like, and voila!

I personally think the thinner the slice the better, because this honestly gets demolished in our household, and being able to cut up more pieces means it lasts a bit longer for us. This goes down a treat for any dinner or tea party where you need to bring something. It’s pretty cheap to make, especially if the Mars Bars are on special and you don’t buy name brand Rice Bubbles.

There’s a few different recipes out there with a couple more ingredients, but this one has worked well for me so far .. Get crackin’ and enjoy!