Month: April 2019
Fruit Skewers
INGRDIENTS
- 1 kiwi
- 1 handful of strawberries
- 1 handful of red grapes
INSTRUCTION
- Peel the kiwi using a knife or peeler, and cut into quarters
- Slice the green ends off the strawberries
- Wash the strawberries and grapes
- Use wooden skewer sticks to hold the fruit
Cream cheese filled celery
INGRDIENTS
- 2 celery sticks
- 4 tsp cream cheese
- Pinch black pepper
INSTRUCTION
- Wash the celery, chop the ends off and cut in half
- Using a spoon or knife, spread the cream cheese into the celery
- Season with black pepper to taste
Peanut energy balls
INGRDIENTS
- 4 tbsp coconut oil
- 20 medium pitted dates (if using large Medjool dates, use only 15)
- 8 tbsp oats
- 4 tbsp peanut butter (sugar free e.g. Meridian)
- 4 tbsp sugar free desiccated coconut (plus 2 tbsp for rolling)
INSTRUCTION
- Measure out 4 level tbsp coconut oil into a bowl and heat in the microwave for 30 seconds
- Ensure that all dates are pitted
- In a food processor add all ingredients (including melted coconut oil) and blend for a few minutes
- Split the mix into 12 portions and squeeze together into balls in your hands
- Roll the balls in desiccated coconut and leave to set in the fridge for 30 minutes
Houmous & red pepper sticks
INGRDIENTS
- 2 tbsp houmous
- ½ red pepper
INSTRUCTION
- Wash and thinly slice the red pepper
- Add the houmous to a bowl and dip the red pepper in
Berry & coconut smoothie
INGRDIENTS
- 200ml coconut milk
- 1 handful of frozen mixed berries (e.g. ‘summer fruits’)
- ¼ avocado
INSTRUCTION
- Add all ingredients to a blender and blend until smooth
Edamame beans & spicy sauce
INGRDIENTS
- 2 handfuls of frozen edamame beans in pods
- 1 tsp coconut oil
- ¼ tsp chilli powder
- pinch ground salt
- pinch dried chilli flake
INSTRUCTION
- Add the frozen edamame beans to a pan of boiling water and leave to simmer for 3 minutes
- Melt the coconut oil in a bowl in the microwave for 20 seconds
- Add the chilli powder and salt to the coconut oil and stir with a spoon
- Drain the edamame beans and mix with the spicy sauce
- Top with extra salt and dried chilli flakes
Tomato & mozzarella balls
INGRDIENTS
- 6 baby tomatoes
- 6 mozzarella balls (or ‘mozzarella pearls’)
- 6 fresh basil leaves
INSTRUCTION
- Wash the tomatoes
- Drain the mozzarella balls from the water
- Add all ingredients to skewer sticks
Frozen berry yoghurt
INGRDIENTS
- 2 tbsp Greek yoghurt
- Handful of frozen raspberries (plus extra for topping)
- Pinch cinnamon
INSTRUCTION
- In a bowl, mix the yoghurt with the frozen raspberries and leave to sit for 5 minutes
- Stir again to allow the pink colour of the raspberries to mix into the yoghurt
- Top with a pinch of cinnamon and extra frozen raspberries for crunch
chocolate energy balls
INGRDIENTS
- 3 tbsp coconut oil
- 20 medium pitted dates (if using large Medjool dates, use only 15)
- 4 tbsp hazelnut butter (or cashew butter)
- 8 tbsp shredded coconut
- 2 tbsp cacao (plus 2 tbsp for rolling)
INSTRUCTION (MAKES 12 BALLS)
- Measure out 3 level tbsp coconut oil into a bowl and heat in the microwave for 30 seconds
- Ensure that all dates are pitted
- In a food processor add all ingredients (including melted coconut oil) and blend for a few minutes
- Split the mix into 12 portions and squeeze together into balls in your hands (it is ok for oil to seep out of the balls)
- Leave to set in the fridge for 30 minutes
- Once set, roll the balls in cacao powder
berry & oat crumble
INGRDIENTS
- 2 handfuls of frozen mixed berries (e.g. ‘summer fruits’)
- 2 dates
- 2 tbsp oats
- 1 tbsp shredded coconut
INSTRUCTION
- Add the frozen berries to a bowl and heat in the microwave for 2 minutes (stirring half way)
- In the meantime, finely slice the dates
- In a separate bowl, mix the dates, oats and shredded coconut
- Add the dry mix on top of the cooked berries and heat in the microwave for 1 minute