Green 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.
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!
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
Author: Bake Play Smile
Recipe type: Snacks
- 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!
- Place the dates, cacao powder and peanut butter into a food processor.
- Blend until the mixture resembles a paste.
- Add the almonds and pulse until desired chunkiness is achieved (don’t leave it too long or it will turn into a liquidy mess!!!).
- 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).
- Use a spoon to roll the mixture into tablespoon sized balls.
- For best results store in an airtight container in the fridge and eat within a week (trust me.. they won’t last that long!!).
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
- 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)
- flesh of 2 ripe avocados
- 2 tablespoons coconut oil
- 3 tablespoons honey
- 1 teaspoon natural peppermint extract
- top (optional)
- 30 grams dark chocolate, melted
- Place the base ingredients into your food processor and pulse at high speed until the mixture resembles a sticky crumb.
- Press the mixture firmly into the base of an 18cm spring form pan.
- Place in the freezer to set.
- 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.
- 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.
- Remove from the freezer. Use a teaspoon to drizzle over the melted chocolate. Serve. Eat. Enjoy
We bought our Thermomix about 4 months ago, and sometimes I feel like I’m not using it as much as I should.
Don’t get me wrong, we use it every single day, but I see people making amazing dinners, desserts and staple items, and I can’t help but feel out thermomix is not being used to its full potential.
I’ve realised it actually takes a lot of time to plan and organise making your own items.
Between working full time, social activities, housework, and crafting .. There’s sometimes not a lot left in the tank to make items that I wouldn’t usually make. I’ve decided to set myself an achieveable goal though.
Each month I’m going to make something that I wouldn’t usually make. Just one thing per month. I think this will be managable, and will allow me to feel like I’m getting more out of Thermomix.
This month my item was bread. I’ve never made bread before, so I thought this would be a good item to tackle first.
I used the 5 Seed Bread from the Everyday Cookbook.
5 SEED BREAD INGREDIENTS
- 2 teaspoon dry Yeast
- 1 teaspoon Salt
- 50gms Oats
- 30gms Sesame Seeds
- 30gms Linseeds
- 30gms Sunflower Seeds
- 30gms Pumpkin Seeds
- 30gms Poppy Seeds
- 30gms Honey
- 30gms Olive Oil
- 500gms Lukewarm Water
I think you could make this recipe without the thermomix, you’d just need to knead a little longer to make sure all the seeds are combined. The processing for making the dough only took me about 10 minutes or so. After letting the dough rise and cook, the process took about 2 hours in total.
I’d definitely make this recipe again though. The bread is so filling that when I previously would have 2 slices with soup for lunch, I only need one thanks to all the fibre and seeds.