Weekend

November 18, 2012

This weekend has been very relaxed and in all honesty I’ve done very little. Saturday I had a few hours work to then meet up with boyfriend to look around town. We spent about 1 hour at the opticians whilst my boyfriend used up every little last bit of all the stylists’ patience with trying on about a million pairs of glasses… We went for a late lunch which turned into a afternoon tea at a tea house I’ve recently discovered in Nottingham. I must say the place scored ten out of ten for presentation, but the food didn’t quite reach the standard expected for the price. Nutrition wise we can place it at the bottom… This has indeed been a naughty weekend in terms of food. But sometimes you need to eat what you want and just enjoy life as long as you do it within moderation.

I have spent a couple of hours debating what new phone to get as my contract has finally come to an end. Been for a long walk, had coffee at my housemate’s coffee shop/restaurant, made an amazing salad with an amazing salad dressing and finished off with my favourite dessert – a crumble!

My amazing dressing: mix 2-3 tablespoons of oil with 1 tablespoon balsamic. Add some garlic salt (we used proper sea salt), half a teaspoon of mustard and one teaspoon honey. Enough for one package of ready to eat salad mixed with one medium sized avocado.


Saturday baking frenzy – Banana Peanut Butter Cookies

November 10, 2012

Talking about brownies I got a bit of an urge to do some baking earlier. With a million food intolerances I struggle with most foods so homemade is the way to go for me in order to avoid any reactions. These cookies are not really based on a recipe but more chucking random things in and ending up with a good result…

What you need is a blender, a baking tray, a oven (200 degrees) and the following ingredients:

  • Peanut butter (being cheap I had to use ASDA’s cheap one, but for the people who can afford it an organic and sugar and salt free one is the best)
  • 2 bananas
  • wheat bran
  • oats
  • some form of vegetable oil (not too much as the bananas work as a source of fat as well)
  • 1 egg
  • argave syrup ( I was out of this and used white sugar… however sugar always makes me feel bloated and ill. So if this applies to you, use agarve syrup or stevia)

Just mix it all together, put the mixture in cookie shapes on the baking tray and pop it in the oven for around 10-15 min.


Healthy Brownies

November 10, 2012

Spending the weekend with some fellow yogis and yoginis on a teacher training course. Promised I’d get them a recipe for these brownies, so thought I’d post it as a blog post. These healthy brownies use black beans for a higher protein content and to avoid the use of gluten.

These are free from gluten, refined sugar and dairy – perfect for food intolerance/allergies

A healthy treat for this weekend. For a vegan alternative use egg substitute and for a higher content of protein use chocolate protein powder instead of cocoa. If you want to use less fat you can reduce it and add 2 bananas or a large avocado (these still have fat but less of it and healthier with additional vitamins).

  • 250 grams of black beans (obviously these need to have been soaked and cooked before…)
  • 2-5 tbsp cocoa powder
  • 100-130 g of agave syrup or honey
  • 1 cup coconut or vegetable oil
  • 1/2 tsp baking powder (optional)
  • 200g  dark unsweetened chocolate
  • For an extra treat: chocolate chips, hazelnuts/walnuts

Preheat oven to 200 and grease a baking pan. Pop all ingredients in food processor/mixer/blender and blend until completely smooth.  Stir in melted chocolate (and nuts if desired). Pour into the baking pan and if you want spread some nuts and/or chocolate chips over the mixture. Cook for about 20 minutes, let cool and cut into brownies. They often taste better after a night in the fridge and served with either cream/ice cream/dairy free option. For a healthier option mix cashew nuts with a tablespoon of oil and some agarve sugar until smooth in a blender and use this as a cream substitute.

Enjoy 🙂

 


Sunday

November 4, 2012

I decided to set my alarm a couple of hours earlier this morning in order to fit some yoga  practice and a shower in before heading into work. It’s definitely getting colder outside! 9 hours of work later and I’m back in my room doing some work preparation.

Considering it’s Sunday I thought I’d give you a healthy cookie recipe which is low in fat and sugar to pop in your lunch box this week. Mind you, these cookies don’t go hard like normal ones but stay soft and really moist. Also, I can’t bake after a recipe .. I basically just mix in what I think will fit and arrange the proportions thereafter… but I’ve done my best to get relatively accurate proportions.

  • oats (main ingredient)
  • 2-3 tablespoons of self raising flour or 1 tsp of baking powder and more oats
  • 2 mashed bananas
  • 2 eggs
  • argave syrup or molasses (healthier alternative to sugar/golden syrup)
  • Dollop of half-fat creme fraishe or if you’re lactose intolerant like me soy-yoghurt or cream
  • 1 table spoon of olive oil or coconut fat
  • A filling of your choice: dark chocolate, raisins, nuts, dried fruit, sugar-free jam (put less argarve syrup in) peanut butter etc.

Alternatively you can add some protein powder or protein flour to increase the protein content. Just mix all the ingredients together and pop in the oven at around 175 degrees for 10-15 min (until golden brown).. Makes around 15 cookies depending on size. makes a healthier substitute for your daily bag of crisps, chocolate bar, flap-jack or cereal bar.