Recipe book design by Mohammad Alauddin

Sam x

Chocolate Granola Tart

Samâ&#x20AC;&#x2122;s recipe

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Spicy Peanut Sauce

Healthy Chilli Tomato Ketchup

Detox Water

Healthy Spiced Hot Chocolate

Chunky Monkey Milkshake

Green Goddess Smoothie

Turmeric Latte

Bullet Coffee

Creamy Mixed Berry And Oat Super Smoothie

table of contents

Drinks

Beautiful Breakfasts

TABLE OF CONTENTS Introduction

Chocolate Granola Tart

Homemade Coconut Yoghurt

Cinnamon Nut Granola

Coconut And Chia Chocolate Pudding

Pancetta Egg Cups With Spicy Salsa

Two Ingredient Banana Pancakes

Apple And Blackberry Bircher Mueseli With 00

Hazelnut Butter

Sweet Potato Pancakes With Cinnamon Apple 00

My Kitchen Must-Haves

Roasted Asparagus And Pancetta Soldiers

Berry Smoothie Bowl

Cooking Oils and Fats

Baked Eggs And Beans

Store Cupboard Must-Haves

Buckwheat Pancakes With Chia Jam

Herbs and Spices

Ricotta Raspberry Almond French Toast

Super foods

Supplements and Snacks

Lovely Lunches:

BASIC RECIPES TO PEP UP MEALS Cashew Cream

Whipped Vanilla Coconut Cream

Chia Jam

Salted Date Caramel

Heavenly Healthy Nutella

Homemade Peanut Butter

Homemade Almond Butter

Cashew Pesto

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Sweet Potato, Kale And Feta Hash

Jewelled Quinoa Salad

Spinach And Tomato Crustless Quiche

Vegetable ‘Crisps’ With Homemade Hummus

Spicy Kale, Spinach And Almond Salad With Crispy Croutons 00

56 Naughty But Nice Sweet Treats

Tortilla Pizzas

Pasta With Pea Pesto

Raw Brownies With Coconut Cream And Raw

Grain-Free Nut Butter Bread

Chocolate Sauce

Avocado And Corn “Gaspacho” With Mango Salsa 0 0

Chocolate Chip Coconut Muffins

And Grilled Chicken

Three-Ingredient Nut Butter Fudge

Thai Coconut And Prawn Soup

Chocolate-Drizzled Honey Nut Clusters

Nutty Coconut And Date Energy Bombs

Peanut Butter Cups

No-Bake ‘Cookie Dough’ Dip

Raw Chocolate Ice Cream

Beef And Quinoa Meatballs In A Spicy Tomato Sauce

Gluten-Free Banana Bread

And Brown Rice Spaghetti

3 Ingredient Chocolate

Roasted Sweet Potato And Chickpea Stew

Peanut Butter Energy Bites

Spiced Lamb Spelt Pizza

Dark Chocolate And Oat Nut Butter Cookies

Coconut Chicken Curry With Spiced Mango Salsa 00

Dark Chocolate And Pistachio Cake

Moroccan Chicken Tagine

Raw White Chocolate & Raspberry Cheesecakes 00

Creamy Avocado Pasta

Paleo Pumpkin Cake With Cinnamon “Cream Cheese”

Delicious Dinners Healthy Kfc Fried Chicken

Slow-Cooked Lamb Curry, Aka My Best Ever Curry 00

Frosting 00

Chickpea Coconut Curry

Easy, Dairy-Free Chocolate Mousse

Sundried Tomato, Lentil & Quinoa Bolognese

Crispy Skin Chicken Thighs With Spicy Guacamole 00

Protein Treats Protein Snickers Bars

Double Chocolate Protein Loaf Cake With “Nutella” Frosting 00 Almond Butter & Salted Caramel Protein Bites 00

Vegan Chocolate Fudge Brownie Protein Bars

Peanut Butter Protein Cookies

Easy Peasy Protein Pizza

Molten Chocolate Mug Cake

Lemon Cream Pie Protein Truffles

After 8 Protein Truffles

Cookie Dough Protein Fudge

Protein Mars Bars

Gooey Protein Brownies

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Chocolate Granola Tart

Food for the body is not enough. There must be food for the soul.

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â&#x20AC;&#x201D; Dorothy Day

Chocolate Granola Tart

INTROduction

o many people come to me and ask what diet they should be following to lose weight. My advice, no matter who the person, is always the same - ditch the diet. Now.

If you want to look the best you’ve ever looked, and to feel the best you’ve ever felt, then you’re reading the right book. You see, to me, wellness and health start from within. It doesn’t come from depriving or starving yourself, and it doesn’t come from counting calories or skipping dessert. Instead, real health – the kind that makes you glow from within - comes from fuelling your body with nourishing ingredients. It really is that simple. Not so long ago, I had a bad relationship with food. After years of punishing, gruelling, endless diets (all of which failed miserably), I came to see food as the enemy. I stopped enjoying meals and came to associate it with enormous guilt. While I was slim as I’ve ever been, I was never happy with my body, never loved it. In fact, I hated it. I always felt tired, my skin was lacklustre and I felt constantly stressed and emotional. But then, everything changed. I changed. I realised that I wanted to enjoy my food, so I decided to teach myself about nutrition, about how to cook, and how to fuel my body properly. I ditched processed meals, threw out refined sugars and embraced good, honest, whole foods.

Friends and family saw a difference in a matter of days, while I was amazed that without counting calories or restricting myself, I got the body I had always dreamed of. The only change? I simply cooked all my own meals using some of nature’s most delicious ingredients.

It was amazing, and I was transformed. My skin cleared up, my eyes looked brighter, and I was full of energy – and, thankfully, I still am, even with two small boys, one of whom hates his sleep! You see, what I’ve learned is that being healthy doesn’t have to be boring. It doesn’t have to involve complicated cooking full of weird, unheard of ingredients. It doesn’t have to lack in flavour, and it doesn’t have to become a chore.

All you need is to embrace the most nutrient-packed foods available to you. You don’t need to spend a fortune in health food shops, or on supplements – all you need is to strip back your diet and go back to basics. Anyway, if I wrote this book for one reason, it was to change your views of food altogether. Once you’ve read this, I want you to stop dieting, to ditch the low-fat products (seriously – read the labels, they’re worse for you than the full-fat kinds!) and to start enjoying meals again.

Don’t believe me? Just try it. Cook a few of my recipes and see just how delicious – and easy - healthy living can be. Those small changes all make one massive transformation. Go on, give it a try…

Sam x RECIPE Magazine

My Kitchen Must-Haves: I still can’t believe the amount of people who ask me what I stock my cupboards with. Probably, if you’re anything like me, you simply like having a good old excuse for a nosey around. However, if you’re genuinely interested, then these are my store cupboard and kitchen essentials – I use most of these ingredients every week, and couldn’t be without any! Once you add fresh vegetables, fruits, eggs and meats to these, you’ve got the perfect basis for a clean, honest diet.

Cooking Oils and Fats: • Extra virgin coconut oil (Lucy Bee is by far the best I’ve ever tried) • Butter • Extra virgin olive oil • Sesame oil

Store Cupboard Must-Haves: • Chopped tomatoes • Brown rice pasta (I adore Rizopia – you won’t taste the difference)

• Nuts (I eat most nuts, but love adding pecans, walnuts, cashews and almonds to dishes) • Nut Butter (try Hognuts’ amazing range of nut butters and you’ll never look at it in the same way again) • Tahini • Seeds, e.g sunflower and flax • Buckwheat • Quinoa • Oats • Lentils • Beans • Buckwheat flour • Coconut flour • Ground almonds • Dates and dried fruit • Honey • Maple syrup • Brown rice syrup • Stevia • Apple cider vinegar • Cacao (I love Creative Nature) • Dark chocolate • Sea Salt • Himalayan pink salt • Vanilla extract

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Herbs and Spices: • Basil • Mixed herbs • Cinnamon • Cayenne • Coriander • Cumin • Garlic • Ginger • Parsley • Rosemary • Thyme • Turmeric

Super foods: Many superfoods aren’t worth the hype, but I find these are fantastic to use as both ingredients and stirred into foods to give them an added boost. Try Organic Burst for the best quality super foods around.

• Baobab • Wheatgrass • Lucuma • Acai berry • Spirulina • Maca powder • Chlorella • Chia seeds

Supplements and Snacks: Whey protein isolate (I love Maxi Nutrition, First Protein and Go Nutrition)

• Casein • Pea protein (I love Pulsin’) • Quest Bars • Bounce Energy balls (try the Cacao Mint flavour – heaven!) • Egg white chips

basic recipes to pep up MEALS

ometimes, all you want is an easy, peasy meal. To stop myself dashing off to the supermarket for the nearest ready meal, I try to have a few store cupboard staples to hand – homemade granolas and bread, brown rice pasta, tins of beans, you get it. However, these can all feel a little

lifeless on their own. Instead of serving these things ‘as they come’, here are a few of my favourite creams and sauces to lift store cupboard essentials and take them right up to the next level. Simply shut yourself away in the kitchen every Sunday evening and get these ready for the week ahead.

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Cashew Cream

his tastes delicious served with granola, mixed berries, or spread on raw chocolate brownies. Creamy and rich, it feels decadent and naughty – but I promise it’s not! It also happens to be dairy-free, so is suitable for those who suffer from intolerances.

Ingredients • 350g cashews, soaked in water overnight • 240ml water • 1 tsp vanilla extract • Pinch stevia

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Method

Drain and dry the cashews, then place in a food processor with the water, vanilla and stevia, then blend until smooth, scraping down the sides occasionally and giving a stir when needed. Store in the fridge in an airtight container.

WHIPPED VANILLA COCONUT CREAM

h, how I love my coconut cream. We get through TONNES of this stuff in my household – literally tonnes. It’s absolutely delicious served as an alternative to yoghurt or milk with homemade granola.

Ingredients One can full-fat coconut milk (make sure it hasn’t got cornflour or water added – you want the good stuff) • tsp vanilla extract • Pinch of stevia, to taste

Method

1 2

Place the can of coconut milk in the fridge overnight. When you’re ready to make your cream, open the can upside down and drain away the excess milk / liquid (I keep this to add to smoothies). Scoop out the solid cream and then blend with vanilla and stevia until light and fluffy. Place in the fridge to store.

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CHIA JAM T

CHIA JAM

his jam is so delicious and easy to prepare and tastes fantastic spread over homemade nut butter bread, or toasted rye.

Ingredients • 150g mixed, frozen berries • 2 tbsp chia seeds • 1 tbsp water • 1 tbsp honey

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Method

Puree the frozen berries into a smooth paste in a processor. Tip into a frying pan or saucepan, then stir in the rest of the ingredients. Heat on a low heat, stirring constantly, until it reaches a jam-like texture. Pour into a jar and place in the fridge to thicken for around an hour before serving.

SALTED DATE CARAMEL

Ingredients: • 180g Medjool dates, pitted and soaked in water until soft • 1 tsp vanilla extract • 1 tbsp coconut oil, melted • 60ml coconut or almond milk

SALTED DATE CARAMEL

ow can something this delicious be so good for you? Sometimes, I’m amazed by just how scrumptious natural ingredients can taste. If you’re a fan of salted caramel (and, really, who isn’t?), then give this one a go. I love it served alongside raw tarts and cheesecakes, dolloped on cookies, or simply spread on rye bread toast.

Method

Combine the ingredients in a processor and blitz until smooth and creamy. Add extra milk (if needed) until you reach the consistency you desire, then store in a container in the fridge for up to 4 days.lace in the fridge to store.

• Pinch of salt (to taste)

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HEAVENLY HEALTHY NUTELLA

have a confession: I am a complete and utter Nutella addict. Just throw me a jar and a large spoon and I’m one happy lady. Happily, this healthy, homemade Nutella tastes just as good as the original, but with none of the sugars and added nasties. Eat straight from the jar for a guilt-free treat, or spread on toast.

Ingredients

• 250g skinless roasted hazelnuts (alternatively, cook and peel the skin yourself) • 40g cacao powder • 1 tsp stevia • 1 tbsp melted Lucy Bee coconut oil • 70ml coconut milk

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Method

1 2

Toss your hazelnuts into a food processor, then blitz until they start to form a nut butter-like dough. Pour in cacao, stevia, coconut oil and half of the milk and continue to process until smooth. For a runnier Nutella, add the rest of the milk, and keep on adding it until you get the texture you desire.

Pour into a jar, then store in the fridge and enjoy.

HOMEMADE PEANUT BUTTER

nyone who knows me will know that I am a peanut butter addict. In fact, I wear my PB badge with pride – there’s nothing that a jar of peanut butter and a spoon cannot fix. A great source of protein and fibre, peanut butter is the perfect mid-afternoon treat. Bonus – making your own is much easier, cheaper and healthier!

Ingredients • 300g peanuts (I used dry roasted, but you could also use honey roasted, or sweet chilli for a different taste)

Method

• 1 tbsp honey • 1 tbsp coconut oil, melted

Optional: • •

Pinch of cinnamon 2 tbsp cocoa powder

Take the peanuts and blitz in a food processor, scraping down the sides, until smooth. Be patient, it will happen! Squidge in the honey and the coconut oil (plus any extras), then blend again until combined.

Pour into a jar, smother on toast and enjoy.

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HOMEMADE ALMOND BUTTER 14

HOMEMADE ALMOND BUTTER

lmond butter may well be one of my favourite things in the world. I love mine stirred through hot chocolate, or melted onto a baked sweet potato with a sprinkle of salt (trust me, it works).

Ingredients • 300g almonds (roast them for 10 minutes at 180C for a slightly sweeter taste) • Pinch of salt

Optional: • 1 tbsp honey • 1 tbsp coconut oil

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Method

Blitz the almonds in the food processor, scraping down the sides, until smooth. Be warned, this takes anywhere between 10 - 20 minutes, depending on how powerful your processor is.

Once the almonds start to become smooth, add in your extras and pulse to combine. Pour into a jar, or spread on an oatcake and enjoy.

CASHEW PESTO

CASHEW PESTO T

his is a great ingredient to have in the fridge, ready to whip up a fast, fresh meal in minutes. I love mine served with brown rice pasta – lighter on the tummy, but every bit as tasty.

Ingredients • 100g whole cashews • One large handful of basil • 3 garlic cloves, minced • 50g grated Parmesan (or 1-2 tbsp Nutritional Yeast to keep dairy-free or vegan) • 100g olive oil

Method

Using a processor, blitz together the cashews, basil, garlic, cheese, lime juice and chilli. Slowly pour in the olive oil and continue to blend until you reach your desired consistency. Season to taste, then pour into a jar and store in the fridge.

• 1 tsp lime juice • ½ tsp chilli flakes

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SPICY PEANUT SAUCE

SPICY PEANUT SAUCE T

his spicy sauce tastes wonderful drizzled over salads or cooked meats. Make it, then get creative!

Ingredients • 5 tbsp peanut butter, gently melted until runny • 3 tbsp reduced salt soy sauce • 3 tbsp honey • 1 tsp lemon zest • Juice of half a lemon • 1 garlic clove, minced • 1.5 tsp hot sauce • Pinch salt

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Method

Mix together the ingredients in a bowl, stirring well until combined. If you don’t like things too spicy, add the hot sauce a dribble at a time until you find the right heat for you! Store in an airtight container and keep in the fridge for up to 3 day

HEALTHY CHILLI TOMATO KETCHUP

f you ever have a load of tomatoes to use up, then this is a great sauce to whip up. Most people I know love their tomato sauce, but it’s full of added sugars and usually a lot of salt too. I love this served alongside a bowlful of avocado fries.

Ingredients • 200g vine-ripened tomatoes • 55g sundried tomatoes, chopped • 1 tbsp apple cider vinegar • 1/4 tsp onion powder • 1/2 tsp salt • Honey, to taste

Method

Blitz together the ingredients, sweetening to taste, until smooth. Pour into an airtight container until ready to use.

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DRINKS

o me, what you drink is every bit as important as what you eat. If not, more so. Staying well-hydrated is crucial to helping your body to function properly – it will send energy levels soaring, boost your digestive system and keep your body ticking along smoothly.

I try to drink around three litres of water a day, although I am a caffeine addict and will always find it hard to ditch the coffee. I also try to drink a detox water every morning to kickstart my body, and I’m a huge fan of coconut water too, which is full of replenishing electrolyes – great post-workout, or for poor, hungover souls. If you struggle with plain water, try making your own herbal tea infusions, or even top up with a green smoothie here and there. Just remember to avoid added sugars (or even too many fruit sugars) in what you’re drinking.

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his is a great way to start the day as it rehydrates the body and also helps to get rid of toxins and bloating. You see, cucumber prevents water retention, lemon cleanses and mint helps to aid digestion. It also tastes great – what’s not to like?

Ingredients • (Creates 700ml) • 5 slices cucumber • ½ a lemon, sliced • 4 fresh mint leaves

DETOX WATER

DETOX WATER Method

Add all the ingredients to a large glass container, jar or bottle. Place in the fridge overnight or for a few hours to allow to ‘steep’, then drink ice cold.

• 700ml cold water

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HEALTHY SPICED HOT CHOCOLATE 20

HEALTHY SPICED HOT CHOCOLATE

hen the cold, dark nights of winter start to creep in, there’s nothing more comforting than snuggling up on the sofa with a steaming mug of hot chocolate. This gentlyspiced version is full of nutrients and goodness – no whipped cream, marshmallows and flake needed here!

Ingredients (Serves 2) • 400ml coconut milk (use cartoned or tinned, but I prefer tinned) • 3 tbsp cacao powder • 1 tsp vanilla extract • 1-2 tbsp honey (to taste) • 1 tsp cinnamon • 1-2 squares dark chocolate • Pinch sea salt • Pinch chilli flakes or cayenne pepper (to taste)

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Method

Pour the ingredients into a saucepan and then whisk smooth before heating gently, stirring as the chocolate melts. Pour into mugs, then drink warm.

have yet to meet a child – and adult - who doesn’t love this drink. What they don’t realise is that this is also insanely healthy, and a great way to fuel and start the day. I love mine pre-workout, but really they’re just a fantastic way to get that chocolate hit.

Ingredients (Serves 2) • 300ml almond milk • 2 bananas, peeled, sliced and frozen • 5 Medjool dates, chopped • 1.5 tbsp cacao powder • 2 tbsp peanut butter

Method

Place all of the ingredients into a blender and blitz until smooth, or until it reaches the texture you desire. Serve and enjoy.

CHUNKY MONKEY MILKSHAKE

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GREEN GODDESS SMOOTHIE 22

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GREEN GODDESS SMOOTHIE

K, so this smoothie may not look like the prettiest drink in the world, but it is pretty darn tasty – you can trust both me and my sweet tooth on that. This is a fantastic drink to enjoy at breakfast as it’s packed with goodness and natural energy boosters. If you want something a little more filling, try adding oats or even a touch of protein powder, but this usually keeps me going until lunch.

Ingredients • 1 tbsp coconut oil • 1 tbsp almond butter • 1 tsp wheatgrass powder • 1 tsp raw honey (optional) • 1 avocado • 1 banana • 1 apple • 1 handful spinach • 1 handful kale • Half a cucumber • Splash of coconut or almond milk

Method

Place all the ingredients into a powerful smoothie maker or blender (I wholly recommend Nutribullets – they’re the best investment I’ve ever made) and mix until smooth, or your desired consistency. If you want a more liquid drink, simply add more milk!

TURMERIC LATTE

ou may look at me a bit gone-out when I suggest putting turmeric (yep, that mustard yellow Asian spice) in hot milk, but it’s packed full of anti-inflammatories, meaning this latte is fantastic if you’re suffering from a cold, or carrying an injury. With added maca powder, it’s also a great, caffeine-free energy booster!

Ingredients (Serves 2) • 2 cups heated almond milk • 1.5 tsp turmeric

Method

Place all of the ingredients in a blender and whizz until smooth. Pour into mugs and drink warm.

• 1 tbsp maca powder • 1.5 tbsp honey • 1.5 tsp vanilla extract

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BULLET COFFEE

BULLET COFFEE I

f all else fails to get you going in the morning, then this sure will! I guarantee that this Bullet Coffee – creamy and frothy, just like a latte – will have you bouncing in no time at all. Save it for those mornings when you really, really need it.

Ingredients (Serves 2) • 2 cups hot black coffee or espresso • 2 tbsp grass-fed butter • 2 tbsp coconut oil

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Method

Place all of the ingredients into a blender and whizz until smooth, creamy and frothy. Pour into mugs and drink while hot.

his super smoothie is creamy, rich and incredibly filling. The Greek yoghurt means it’s a great way of topping up protein post-workout, while the life-loving coconut oil fats provide the perfect energy boost.

Ingredients (Serves 2) • One large banana • 250g mixed frozen berries • 100ml unsweetened almond or coconut milk • 300g Total Greek Yoghurt (I use 2%) • 2 tbsp coconut oil, melted • 2 tbsp chia seeds • 3 tbsp oats • 1 tbsp honey

Method

CREAMY MIXED BERRY AND OAT SUPER SMOOTHIE

Blitz together all of the ingredients in a food processor, until you reach the consistency you desire. Store in the fridge until ready to serve and enjoy!

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BEAUTIFUL REAKFASTS Y

ou know you’ve always been told by your mum that breakfast is the most important meal of the day? Well, I’m sorry to say that they’re right. It really and truly is. I am a huge breakfast lover and genuinely can’t function until I’ve sat down and eaten like a King, usually with a mug of bullet coffee to wash it down with.

You see, for me, eating a big, healthy breakfast is key to keeping both brain and body fuelled for the morning to come. It’s also proven to help you lose weight and stay in shape – what more reason could you possibly need? However, I want you to put down that Special K pronto (more sugar than a Krispy Kreme doughnut, FYI) and step away from the cereal aisle. There are much healthier options out there than sugar-laden, processed cereals you find in supermarkets. If you’re in need of some inspiration, then here are some of my ultimate favourites to enjoy as leisurely brunches, or to simply grab and go.

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ometimes, eating the same old porridge for breakfast every single day just doesn’t seem all that appealing, does it?

I mean, don’t get me wrong, I love porridge. But every now and again, don’t you want something a little bit more decadent, a little bit more sumptuous? Something a little bit like this Chocolate Granola Tart…

Ingredients (Serves 2) For the crust: • 70g homemade granola • 1 tbsp coconut oil, melted • 1/2 tbsp honey For the chocolate mousse filling: • 4 tbsp chocolate coconut yoghurt • 1 small ripe avocado, pitted and peeled • 0.5 tbsp cacao • 1 tbsp honey • 1 tsp vanilla extract • Pinch sea salt

Method

CHOCOLATE GRANOLA TART

Preheat oven to 180C. In a high-powered blender, blitz together the granola, coconut oil and honey until sticking together. Press down into two mini tart tins (I use springform for ease), then bake for 12 minutes. Leave to cool completely.

In the meantime, blend together your filling ingredients until completely smooth. Stop to taste and add more sweetener, if desired. Spoon the filling into your cooled tart cases, then scatter over some extra granola and fresh fruit, if desired. Serve and enjoy!

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HOMEMADE COCONUT YOGHURT 28

HOMEMADE COCONUT YOGHURT

his is one of the simplest recipes you could ever hope to imagine. Using just a few ingredients that you probably already have to hand, this Homemade Vegan Coconut Yoghurt is every bit as easy as it is delicious. It’s perfect for breathing life into boring breakfasts, or for having in the fridge when those hunger pangs strike. Simply top with homemade granola, berries, a drizzle of maple syrup and whatever else takes your fancy!

Ingredients (Serves 2) • One tin coconut milk, frozen for 3 hours or kept in the fridge overnight • One ripe banana • 4 tbsp water • 1 tsp vanilla extract • 3 tbsp chia seeds Optional extras: • 2 tbsp peanut or almond butter

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Method

Open the coconut milk tin and scoop everything out into a food processor. Add the remaining ingredients (apart from the chia seeds) and blitz until smooth. Add a touch of maple syrup, if you want it a little sweeter, then stir in the chia seeds.

Pour into a bowl, then place in the fridge overnight to thicken. Top with granola and berries and enjoy!

his granola is utterly delicious, and never lasts very long in our house. Not just great for breakfast, but also for any time of the day too. I tend to grab it by the handful and eat as a mid-afternoon snack to stop that energy slump come 3pm.

Ingredients (Serves 6) • 120g dried, chopped dates, soaked in hot water • 250g oats • 4 tbsp honey • 2 tbsp natural nut butter (any kind) • 200g mixed nuts (I use almonds, cashews and walnuts) • 3 tbsp mixed seeds • 6 tbsp Lucy Bee coconut oil, melted • 1/2 tsp cinnamon

Method

Preheat the oven to 160C, then puree the dates until semi-smooth. Tip all the remaining ingredients into a bowl, then stir the pureed dates through.

Spread onto a lined baking tray, then bake for 15 minutes. Reduce the oven to 110C, then bake for a further 30 minutes. Leave to cool then transfer to a container and serve with greek yoghurt.

CINNAMON NUT GRANOLA

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COCONUT AND CHIA CHOCOLATE PUDDING 30

COCONUT AND CHIA CHOCOLATE PUDDING

here’s something just a little bit naughty about the idea of having pudding for breakfast, isn’t there? Thankfully, not all puddings have to be bad for you – and this Chia Pudding is a great example of just how delicious healthy can be. Chia seeds are one of my favourite ingredients as they’re packed with Omega-3 and protein, meaning they’ll keep you fuller for longer.

Ingredients (Serves 2) • 400ml almond or coconut milk • 3 tbsp cacao • 4 tbsp chia seeds • 1.5 tsp honey (or to taste) • 2 tbsp desiccated (and unsweetened coconut) • 1 tsp vanilla

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Method

Place ingredients in a bowl and mix together well. Pour into jars or dessert bowls, then place in the fridge for at least four hours or overnight.

Serve and enjoy

love these posh egg cups – they look pretty impressive and keep me going all morning, but they’re also ridiculously easy to make. The spicy salsa is optional, but really takes it to the next level - I’m a big fan of adding chilli to breakfasts as it boosts the metabolism, helping to burn fat throughout the day.

Ingredients (Serves 2) • 8 slices of pancetta • 4 eggs • Salt and pepper, to taste For the salsa: • ½ red onion • ½ red pepper • ½ yellow pepper • 2 tomatoes • 1-2 tsp crushed, dried chillies • Balsamic vinegar

Method

Preheat the oven to 170 degrees. Line four holes in a muffin tray with layered slices of pancetta (two to each hole). Crack an egg directly into each ‘cup’, then season with salt and pepper. Cover the tray with baking paper and then place in the oven to cook. It depends how you like your eggs, but this should take between 20 and 30 minutes.

In the meantime, get a start on the salsa by chopping all the vegetables into small cubes. Heat a tablespoon of olive oil in a frying pan, then heat the vegetables through and fry gently.

nce the vegetables are cooked, add a dash of balsamic vinegar to taste, then 1-2tsp of dried chillies (depending on your tastebuds!). Season with salt and pepper, then cook off the vinegar but don’t fry.

Serve the salsa alongside the eggs, with slices of buttered rye bread toast.

PANCETTA EGG CUPS WITH SPICY SALSA

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TWO INGREDIENT BANANA PANCAKES 32

TWO INGREDIENT BANANA PANCAKES

ho doesn’t love a recipe which only needs two ingredients? These banana pancakes are a great way of using up overly-ripe bananas at the end of the week. I like mine served with a sprinkling of cinnamon and a drizzle of honey.

Ingredients (Serves 2) • (Creates 6 mini American-style pancakes) • One large, ripe banana • Two eggs

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Method

Mash the banana until smooth, then crack in the eggs and beat together until combined.

Heat a saucepan on high and add a tablespoon of coconut oil until melted. Adjust the heat so it’s medium/low, then add circles of batter into the pan and cook for about one minute before flipping. Heat the other side for 30 seconds to one minute, then serve.

pple and Blackberry Bircher Muesli is utterly delicious, and much healthier and lower in sugar than the traditional kind. Topped with a giant spoonful of hazelnut butter (because a Nutella-esque taste makes EVERYTHING taste better, right?), this is the perfect meal to get you through those cold and frosty mornings.

Ingredients (Serves 2-4) • 100g rolled oats • 170g unsweetened apple puree • 1 apple (skin on), grated • Large handful blackberries

Method

Mix together all the ingredients (apart from the hazelnut butter and mixed berries) in a large bowl, then cover and place in the fridge overnight. Serve up in bowls in the morning, alongside a dollop of hazelnut butter and a sprinkling of mixed berries.

• 50ml almond milk • 150g Total Greek yoghurt • 1 tbsp maple syrup • 1 tsp vanilla extract • Mixed berries hazelnut butter, to serve

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APPLE AND BLACKBERRY BIRCHER MUESELI WITH HAZELNUT BUTTER

SWEET POTATO PANCAKES WITH CINNAMON APPLE 34

SWEET POTATO PANCAKES WITH CINNAMON APPLE

his pancakes make for the perfect weekend brunch. Not only are they delicious and ideal for eating while reading the papers (or surfing ASOS...), but they’re also ridiculously healthy too - low-carb, gluten-free, Paleo...you name it, these pancakes tick all the healthy boxes, without compromising on taste!

Ingredients • 100g skinless sweet potato, cooked and mashed • 2 eggs • 1 tbsp coconut flour • 1 tbsp honey • 1/2 tsp vanilla • 1/4 tsp bicarbonate soda • Pinch cinnamon For the apples: • 1-2 apples, peeled, cored and diced • 2 tbsp butter • 1 tsp cinnamon Waldens Farms Pancake Syrup and Greek Yoghurt, to serve

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Method

Start by gently heating your apples in a saucepan with the butter and cinnamon (sprinkled over the apple cubes) until softened. Set aside.

To make the pancakes, mix together all the ingredients in a processor until smooth. Heat one tablespoon of Lucy Bee Coconut Oil in a frying pan until melted. Spoon pancake-sized dollops of the sweet potato batter over the oil, then heat until small bubbles form on top. Flip each pancake, then fry on the other side for one to two minutes, or until golden.

Serve your pancakes stacked with pancake syrup and Greek Yoghurt.

have a real soft spot for asparagus. I don’t really know why, but I just LOVE it! This recipe tastes just as good as a lunch, but eggs are such a brilliant protein boost for mornings and keep me going for hours.

Ingredients (Serves 2) • 8 stems asparagus • 4 slices pancetta • 3 tbsp olive oil • 1 minced garlic clove • ½ tsp crushed chilli flakes (optional) • ½ tsp sea salt • ½ tsp ground black pepper • 4 eggs

Method

Preheat your oven to 220C, then place the asparagus and oil into a bowl and toss well to coat. Add in the optional chilli flakes as well as the garlic, salt and pepper and mix.

Cut the pancetta slices in half lengthways, then wrap each half around the base of an asparagus spear. Place the prepared asparagus a lined baking tray and bake for 12-15 minutes, or until tender.

In the meantime, fill a saucepan with water until it’s three-quarters full. Bring it to a fast boil, add a sprinkle of salt, then dip each egg in and out of the water, before lowering it in completely. Cook for 5 minutes for a runny egg, and 7 minutes for a medium boiled egg.

ROASTED ASPARAGUS AND PANCETTA SOLDIERS

Plate up your asparagus, then add your boiled eggs to cups, and gently cut the tops off. Dunk your asparagus and enjoy!

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BERRY SMOOTHIE BOWL

his berry smoothie bowl is wonderfully nourishing and packed with essential vitamins and minerals. The granola and cacao nibs sprinkled on top add texture and crunch, but you can use whatever takes your fancy – and, if you’re a gym lover, then you can add protein powder to the food processor as well. Think of it as your get up and go!

Ingredients • 150g frozen berries • 1 ripe banana, sliced • 1 raw beetroot, sliced • 1 tbsp nut butter or 1 scoop protein powder • 1 tsp acai powder (optional) • 100ml almond or coconut milk • Granola and cacao nibs to top

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Method

Blend the berries to a puree in a highpowered processor, then add in the rest of the ingredients and blitz until smooth. Pour into bowls, then top with fruit and granola. Enjoy!

ot everyone likes something sweet in the mornings, so this one is for you. Beans are a fantastic, slow-release carb, which means they’ll keep you full and energised throughout the morning to come.

Ingredients • 2 garlic cloves, minced • 2 red onions, peeled and finely chopped • 400g can butter beans, drained • 400g can chopped tomatoes • 2 red peppers, deseeded and chopped • 6 eggs • 1/2-1 tsp crushed red chilli flakes • 1 tsp paprika • 1 tsp honey • Handful parsley or coriander to serve

Method

BAKED EGGS AND BEANS

Heat a spoonful of coconut oil in a large pan, then add in the garlic, onions and peppers and cook on a low heat until softened, stirring occasionally.

Tip in the tomatoes and butter beans, then sprinkle in the paprika and chilli flakes. Bring to the boil, then turn down the heat and simmer for 10 minutes until the sauce has thickened.

Stir in the honey, then create small wells in the bean mixture. Crack in the eggs, then continue to cook until the eggs are cooked to your liking.

Remove from the oven, then scatter over the parsley and season with salt and pepper. Serve with toasted rye bread and enjoy.

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BUCKWHEAT PANCAKES WITH CHIA JAM 38

BUCKWHEAT PANCAKES WITH CHIA JAM Y

ou can never have too many pancakes! I love these pancakes served with dollops of my chia jam (see earlier recipe) and then drizzled with slightly melted almond butter. It makes for the perfect lazy Saturday brunch.

Ingredients (Serves 3) • 225g buckwheat flour • 1 tsp baking powder • ½ tsp cinnamon • 275ml almond milk • 1 tsp vanilla extract • 1 egg, beaten • 1 tbsp almond butter • Dollops of chia jam (see earlier recipes), to serve

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Method

1Mix together the buckwheat flour with the baking powder, cinnamon and a sprinkle of salt. In a separate bowl, mix the egg, almond milk, vanilla and almond butter until smooth.

Make a well in the centre of the buckwheat mixture, then slowly pour in the egg, whisking until smooth and well combined.

Heat a tbsp. of coconut oil in a frying pan until hot and then spoon tablespoons of the batter into the pan and fry for two minutes on each side, or until golden brown. Serve stacked high with fresh fruit and chia jam.

his is the perfect brunch (or even lunch) recipe as it’s so filling and will satisfy even the sweetest of teeth. Have a play around with the flavourings and fruit (I love making a strawberry and hazelnut version too) and eat until your heart’s content!

Ingredients (Serves 2) • 2 eggs, beaten • 2 tbsp almond milk • 1 tsp vanilla extract • ½ tsp almond extract • 5 tbsp ricotta cheese • 3 tsp honey • 1 punnet raspberries • Handful flaked almonds • 4 slices wholegrain bread • Chia jam to serve (see earlier recipe)

Method

Get a bowl and mix together the eggs, milk and vanilla and almond extracts. In a separate bowl, combine the ricotta and honey.

RICOTTA RASPBERRY ALMOND FRENCH TOAST

Spread each slice of bread with the ricotta cheese mix, then top each with a scattering of raspberries and almonds. Layer the bread together to make two sandwiches, then place each in the egg dip and allow to soak on each side.

Melt 1 tbsp of coconut oil in a frying pan, then fry each sandwich on a low heat (lid on) for around 3 minutes, then flip and cook on the other side until golden.

Place on plates and drizzle with fresh chia jam, then top with more honey or maple syrup if desired.

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Chocolate Granola Tart

LOVELY LUNCHES S

o many people I know say that they struggle with lunches and end up eating sandwiches every day. However, this often fails to get them through long afternoons, meaning they end up reaching for the biscuit tin come that dreaded 3pm slump.

Believe me, I’ve been there and got that miserable t-shirt. Sandwiches are never going to power you through a day, and they get so boring so quickly too. Don’t you want to shake things up, just a little? Eating right at lunchtimes is crucial if you want to be full of beans for the rest of the day. It takes less time to prepare than you’d think too – I simply make up a large batch of my chosen lunch on Sundays, then place in lunchboxes for the week ahead.

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SWEET POTATO, KALE AND FETA HASH

his sweet potato hash works just as brilliantly for a breakfast recipe too. However, the creaminess and slight salty tang from the feta cheese means that it feels a touch indulgent, making it the perfect weekend lunch or brunch.

Ingredients (Serves 2) • 2 sweet potatoes, peeled and diced into cubes • 1 onion, finely chopped • ¼ - ½ tsp crushed chilli flakes • 1 tsp cumin • 1 tsp paprika • 3 handfuls chopped kale • 50g feta cheese, chopped into chunks • 2-3 slices of pancetta, chopped • 2 eggs

Method

Heat 2 tbsp of olive or coconut oil in a large pan over a medium heat. Once hot, throw in the onions and sweet potatoes and give them a good stir. Next, sprinkle over the cumin, paprika and optional chilli flakes and season with salt and pepper. Cook, stirring occasionally, until the sweet potatoes have softened – around 15 minutes.

Add the kale, feta and pancetta to the pan for the final 5 minutes of cooking and then start cooking your eggs. To do this, you want to heat 1 tbsp of coconut or olive oil in a separate pan, then crack in the eggs (one at a time) once the oil has heated. The eggs are cooked once the whites have set – you want a runny yolk!

Tip the sweet potato mixture onto plates, then top with the fried eggs. Sprinkle with more chilli flakes and extra salt and pepper, if desired.

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JEWELLED QUINOA SALAD

oesn’t this look utterly beautiful? I love making this salad for picnics as it always looks impressive when spread out on blankets. However, it also makes a fantastic packed lunch for work because the quinoa is loaded with slow-releasing protein, meaning it will keep you going for hours. Happily, the pomegranate seeds lend a touch of sweetness, without the need for sugary salad dressings.

Ingredients (Serves 4) • 250g quinoa, cooked and cooled • 100g spinach • 100g rocket • 150g pomegranate seeds • 200g feta, chopped • Handful blueberries (optional) • Handful flaked almonds For the dressing: • 3 tbsp olive oil • 1 tsp Dijon mustard • 2 tsps balsamic vinegar • ½ tsp raw honey

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Method

Add your cooked quinoa to a large mixing bowl, then tip in the spinach, rocket, pomegranate seeds, feta, blueberries and almonds and give it a good mix.

In a separate bowl, mix together the dressing ingredients, then add salt and pepper to taste. Pour the dressing over the quinoa salad and toss well. Serve in bowls, or store in the fridge to have later in the week.

his is another fantastic lunchbox dish as you can cut it up and enjoy it all week. The eggs help to ensure it will keep you going all afternoon, while the spinach adds plenty of body-loving iron.

Ingredients (Serves 4) • 5 eggs, whisked • 1 onion, peeled and finely chopped • 100g feta cheese, broken into chunks (optional – for a dairy-free version, you can also add a tbsp. of nutritional yeast) • 3 handfuls spinach • 1 red pepper, seeded and diced • 1 handful cherry tomatoes

Method

Preheat the oven to 180C. Heat a tablespoon of coconut or olive oil in a frying pan, then add the onions and red pepper and cook, stirring every now and again until softened. Stir through the spinach, then remove the pan from the heat.

In a mixing bowl, combine the eggs and cheese, then season. Tip the onion mixture in and stir well, then pour into a pie dish or frying pan. Scatter over the tomatoes, then bake for about 30 minutes, or until the eggs have set.

Once cooked, remove from the oven and leave to cool, before cutting into slices and eating. It will also keep in an airtight container, stored in the fridge.

SPINACH AND TOMATO CRUSTLESS QUICHE

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VEGETABLE ‘CRISPS’ WITH HOMEMADE HUMMUS 44

VEGETABLE ‘CRISPS’ WITH HOMEMADE HUMMUS

his is one of my favourite lunches to enjoy on a lovely, hot summer’s day. The colours work beautifully together, while the “grab and dip” method of eating means it’s a fantastic meal to eat with friends.

Ingredients (Serves 2) • 2 bulbs beetroot, washed • 2 sweet potatoes, peeled • 1 parsnip, peeled • 2 tbsp coconut oil, melted • ½ tsp chilli flakes (optional) For the hummus: • 1 can chickpeas, drained • Juice and zest of 1 lemon • 60ml tahini • 1 tsp garlic, minced • 2 tbsp olive oil • 1 tsp sea salt • ½ tsp cumin • ½ tsp chilli flakes • 3 tbsp water

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Method

Preheat the oven to 180C, then slice your vegetables into circles. Drizzle over the coconut oil, then season well and sprinkle with the chilli flakes, if desired. Toss together, then spread in a single layer on a lined baking tray and cook for 40 minutes.

In the meantime, make your hummus by blending together the tahini and lemon. Tip in the oil, salt, chilli flakes and cumin, then blend until combined, stopping to scrape down the sides if needed. Slowly add in the chickpeas, continuing to blend until smooth, pouring in a tablespoon of water at a time to reach the perfect consistency.

Serve the crisps alongside bowls of hummus and guacamole, if desired.

his is one of my favourite salads. It’s so nutritious yet is quick to whip up and make for a week’s worth of healthy lunches. Kale is one of the world’s healthiest foods and is full of iron, fibre and antioxidants. Who says salads need to be dull?

Ingredients For the salad • 150g kale leaves, chopped and stems removed • 100g spinach • Handful walnuts and almonds, lightly toasted • 3 pancetta slices, chopped and fried until crisp • One grilled chicken breast, shredded (optional)

Method

1 2

Toss all of the salad ingredients together in a large bowl. Mix together the ingredients for the dressing in a jam jar, give a good shake, then drizzle over the salad leaves. Leave to sit for half an hour for the flavours to absorb and mingle before eating.

For the dressing: • 2 tbsp coconut oil, melted • 1 tbsp almond butter • Juice of half a lime • ½ tsp crushed chilli flakes • ½ tsp paprika • Salt and pepper, to taste

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SPICY KALE, SPINACH AND ALMOND SALAD WITH CRISPY CROUTONS

TORTILLA PIZZAS

K, so these are hardly a “cooked from scratch” recipe, but they’re brilliant if you love cold pizza (or fresh!) for lunch, but can’t be bothered with the faff of cooking the base. They’re also great for fast and easy kid’s meals too! You can top them as you desire, but I love keeping these simple and sweet.

Ingredients (Serves 2) • 2 wholemeal tortillas • 3 tbsp tomato puree • One low-fat buffalo mozzarella ball, sliced • Two salad tomatoes, thinly sliced • Handful chorizo slices • Handful fresh basil

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Method

Preheat your oven to 180C. Smooth the tomato puree over each tortilla base, then scatter over the mozzarella, chorizo and tomatoes. Place on trays and bake for 8-10 minutes, or until the cheese has melted and the base is slightly crisp.

Throw the basil over the top, then cut into slices and enjoy hot or cold.

PASTA WITH PEA PESTO

Ingredients For the pesto: • 250g frozen peas • 1 clove garlic, minced • Handful mint leaves • 50g parmesan, grated • 70ml olive oil • 350g brown rice spaghetti, to serve

Method

PASTA WITH PEA PESTO

adore pea pesto as it looks so vibrant and fresh, yet is so fast to whip up. It’s also made using kitchen essentials that most of you will already have, so it’s a great one to make just before payday.

To make the pesto, pulse together the peas, garlic, mint and parmesan, along with a generous dose of salt and pepper. With the food processor still whizzing, slowly add the olive oil until well combined.

Cook your pasta according to packet instructions, then serve with dollops of pesto on top.

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GRAIN-FREE NUT BUTTER BREAD

’m not really a massive fan of eating bread at lunch as carbs leave me sleepy (therefore, I prefer to eat mine at night). However, this grain-free bread is made from almond butter and sends my energy soaring. Perfect for Coeliacs and anyone with a gluten-intolerance, I love mine topped with avocado and smoked salmon, or with chia jam (see recipe earlier in the book).

Ingredients (Makes one loaf) • 280g almond butter • 5 eggs, at room temperature • 1 tbsp apple cider vinegar • 3 tbsp chia seeds • 1 ½ tsp raw honey • ¾ tsp bicarbonate of soda • Pinch salt

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Method

Preheat the oven to 180C, then grease and line a loaf tin. Whizz together the almond butter and eggs until smooth, then add in the apple cider vinegar, chia seeds, honey, bicarb and salt and mix once more.

Pour into the loaf tin, then bake for 30 minutes, or until cooked through. Leave to cool before slicing and topping with whatever takes your fancy.

ranted, this isn’t the prettiest-looking of dishes, but it’s utterly delicious. Creamy and light, but also nutritious (avocados are packed with healthy fats which boost skin, hair and pretty much everything in between), it’s a great dish for hot days when you really don’t feel like eating much, but still want a nutrient-dense meal.

Ingredients (Serves 4) • 2 ripe avocados, peeled and sliced • 300-350ml almond milk • Juice of one lime • ½ tsp chilli flakes • 1 tsp coconut oil, melted • 1 small can sweetcorn, drained For the topping:

Method

Blitz together the avocado, almond milk, lime juice, chilli flakes, coconut oil and sweetcorn in a high-powered blender until smooth.

In the meantime, slice the grilled chicken breast, then prepare the salsa by mixing together the mango, chilli, coriander, onion and lime. Pour the avocado mix into bowls, then top with grilled chicken and the mango salsa.

• 2 chicken breasts, grilled • One mango, peeled and diced • 1 red chilli, deseeded and finely chopped • Handful fresh coriander, chopped • ½ onion, peeled and finely chopped • Zest and juice of 1/2 lime

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AVOCADO AND CORN “GASPACHO” WITH MANGO SALSA AND GRILLED CHICKEN

THAI COCONUT AND PRAWN SOUP 50

THAI COCONUT AND PRAWN SOUP

his soup is fast and easy to prepare, but is wonderfully fragrant and full of flavour. It’s also rich in anti-inflammatories such as garlic, coconut oil and ginger, making this the ideal lunch to prepare when you’re feeling under the weather and in need of some serious love.

Ingredients • 2 cloves garlic, minced • 1 shallot, peeled and chopped • 2-3 tsp minced ginger • 1 can coconut milk • 80ml water • 2 kaffir lime leaves • 1 stalk of lemongrass • 1.5 tsp fish sauce • 1 tbsp coconut oil (plus more for frying) • 1/2 tbsp coconut sugar • 1/2-1 tsp crushed dried chilli flakes • Handful trimmed green beans • Handful chopped shiitake mushrooms • Handful cooked prawns • Coriander, to garnish

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Method

Gently fry the shallot, garlic and ginger in some heated and melted coconut oil (around 1 tbsp) for 1 minute, until softened. Pour in the coconut milk, water, kaffir lime leaves, lemongrass, fish sauce, coconut sugar, chilli flakes and 1 tbsp of coconut oil, stir and bring to a gentle simmer.

Cook on the simmer, stirring frequently to avoid burning or sticking to the pan, to allow the flavours to mingle for around 10 minutes. Stir in the green beans and mushrooms and heat for a further minute.

Stir in the prawns and heat for two more minutes, then pour into bowls and garnish with coriander.

DELICIOUS DINNERS As a bit of a greedy guts, I love my dinners. I know that most healthy eaters swear by protein and veg but, for the life of me, I just can’t do it. I get too bored and lose interest straight away. However, as you’ll see, healthy dinners don’t have to equate to boring, bland food. Simply cook using wholesome, fresh ingredients and, trust me, your tum (and tastebuds) will thank you later. I love getting creative with my cooking and, wherever I can, try to reinvent classics and old favourites in a healthier, lighter way. Have a go at making pizzas from cauliflowers (honestly, it really works), risotto using grains such as buckwheat or quinoa, and you can even make ‘courgetti’ by putting courgette through a spiraliser and cooking like you would spaghetti. Most of these dinners are also family-friendly foods that can be enjoyed by kids too. Don’t be scared to serve your children the same dishes as you – my (very fussy) toddler adores the healthy KFC fried chicken and always asks for more.

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HEALTHY KFC FRIED CHICKEN 52

HEALTHY KFC FRIED CHICKEN

his recipe was inspired by a dear, dear friend, and also creator of the most incredible nut butters in the world (Hognuts Butters – you must check them out!). Low-carb, healthy and beyond delicious, this is my lighter version of KFC – even the most ardent of takeaway lovers will fall for this one.

Ingredients (Serves 3-4) • 6 chicken fillets (I use a mixture of thighs and drumsticks), skins on • 150g ground almonds (or use coconut flour, but use slightly less) • 1 egg, whisked • 1 tbsp Cajun seasoning • 1 tbsp paprika • 1 tsp cumin • 1 tsp mixed herbs • Salt and pepper, to season • 1 tbsp melted coconut oil For the sweet potato mash: • 2 medium sweet potatoes, peeled and chopped into cubes • 2 tbsp butter • Splash of almond milk

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Method

Preheat the oven to 180C, then line a baking tray. In a bowl, mix together the spices with the ground almonds. Dunk the chicken fillets into the whisked egg, then coat in the spiced almonds and season gently (I find Cajun seasoning to be quite salty anyway). Spread on the baking tray, then drizzle over the coconut oil. Place in the oven and bake for 45 minutes.

When the chicken is almost cooked, steam the sweet potatoes until soft and mashable. Tip them into a bowl and add the butter and splash of milk. Stir until the butter has melted, then mash the potatoes smooth.

Serve the chicken on plates with generous piles of mash, and dig in!to bowls and garnish with coriander.

any meatball recipes tend to have breadcrumbs in there somewhere or other. Adding quinoa instead not only ups the nutritional value, but also makes it suitable for anyone with wheat intolerances. This recipe also makes a fantastic burger, but sometimes – all the time - you just want good old spaghetti and meatballs.

Ingredients (Serves 4) For the meatballs: • 130g cooked quinoa, drained and cooled • 400g good quality lean mince beef • 1 small onion, finely chopped • ½ sweet potato, peeled and grated • 2 cloves garlic, minced

Method

Preheat the oven to 220C, then line a baking tray. To make the meatballs, simply combine all of the ingredients in a bowl, then season well. Shape into meatballs and bake for around 15 minutes.

In the meantime, make the sauce by heating olive oil in a pan. Add the garlic and fry for a few seconds before tipping in the tomatoes, wine, honey, parsley and some seasoning. Simmer for 15 minutes, or until thickened, then cover and set aside.

Cook the spaghetti according to pack instructions, then dish up with the cooked meatballs. Top with tomato sauce and garnish with basil leaves.

• 1 carrot, grated • 2 tbsp tomato puree • 1 tbsp raw honey • 1 tbsp Worcestershire sauce • ½ tsp mixed herbs • 1 egg, lightly beaten • For the tomato sauce: • 1 tbsp olive oil • 1 garlic clove, minced • 1 can chopped tomatoes • 2 tbsp honey • 60ml red wine • Handful of parsley, finely chopped • 400g brown rice spaghetti • Basil leaves, to top

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BEEF AND QUINOA MEATBALLS IN A SPICY TOMATO SAUCE AND BROWN RICE SPAGHETTI

ROASTED SWEET POTATO AND CHICKPEA STE 54

ROASTED SWEET POTATO AND CHICKPEA STEW T his dish is wonderfully sweet, but with none of the added sugar you’ll find in processed meals. It’s also warm, comforting and brilliantly satisfying – a firm family favourite in my household, and a fantastically cheap dish to serve to large crowds. If I have leftover roast chicken, I love adding this to the dish, but it works beautifully without.

Ingredients (Serves 4-6) • 3 sweet potatoes, peeled and chopped • 2 onions, peeled and finely chopped • 1 - 2 tsp crushed chilli flakes • 1 tsp cinnamon • Two small handfuls chopped, dried apricots • 1 can chickpeas, drained • 1 can chopped tomatoes • Two handfuls leftover roast chicken (optional) • Handful pitted green olives • 1 vegetable stock cube • 1 tbsp honey • Small bunch coriander

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Method

Preheat the oven to 180C, then line a baking tray with paper. Tip your chopped sweet potatoes onto the tray, then drizzle with olive oil. Sprinkle over 1 tsp of the chilli flakes and then roast in the preheated oven for 35-40 minutes.

In the meantime, add two tablespoons of olive oil to a pan and heat. Add in the onions, then ½-1 tsp chilli flakes (this depends on how hot you like things), the cinnamon and the apricots. Chop the stems of the coriander and throw these in too, then cover and leave to simmer on a low heat for 20 minutes, stirring occasionally and adding a splash of water if needed.

Once the sweet potatoes are roasted, tip them into the pan, then pour in the chickpeas, chopped tomatoes, olives and roast chicken, if using. Turn up the heat slightly, then crumble in the stock cube, add the honey and pour in around 450ml of boiling water. Leave to simmer – without the lid – until the liquid has reduced and the stew has thickened.

Serve in bowls with cooked quinoa, and sprinkle with coriander leaves.

hen I first made these, I accidentally tipped half a tub of crushed chilli flakes on top. Suffice to say, my mouth was on FIRE. However, the flavours work beautifully together on these – the sweetness of the pomegranates and the creamy saltiness of the feta cheese cut through the spicy meat a treat.

Ingredients (Serves 4) For the dough (if you’re feeling lazy, ignore the dough and stick it on a wholemeal pitta!) • 230g spelt flour • 160ml warm water • 1 ½ tsp fast-rising yeast • 1 tsp baking powder • 1 ½ tbsp. melted coconut oil • 1 tsp honey For the topping: • 300g lamb mince • 2 onions, finely chopped • 2 garlic cloves, minced • 2 tsp cumin • 2 tsp cinnamon • 1 tbsp chilli flakes • 7 tbsp tomato puree • 2 tbsp honey • 1 red pepper, deseeded and chopped • Seeds of one Pomegranate • 60g feta cheese, crumbled

Method

SPICED LAMB SPELT PIZZA

Preheat the oven to 240C. For the dough, stir together the flour, yeast and baking powder. Add the water, coconut oil and honey and mix, then knead the dough until smooth. Stretch to fit a 12 inch pizza pan, or mini pans and bake for 10-12 minutes, or until golden brown, then set aside.

To make the spiced lamb, heat one tablespoon of coconut oil (or olive oil) in a pan, then add the onions and garlic and cook until softened, stirring occasionally. Tip in the lamb, breaking up any chunks, and let it brown. Next, add the cumin, cinnamon and chilli flakes and give a good stir. Squirt in 3 tbsp of the tomato puree and the honey, season and stir well, then let it cook for a further minute or so.

Spread the pizza dough with the remaining tomato puree, then top with the meat mixture, sweet peppers and feta cheese. Cook until the feta has melted and the base is crispy, then sprinkle over the pomegranate seeds before serving.

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COCONUT CHICKEN CURRY WITH SPICED MANGO SALSA 56

COCONUT CHICKEN CURRY WITH SPICED MANGO SALSA

ometimes, I find that curries are a bit too much in the warmer weather – too rich, too satisfying almost. Anyway, this Thai-inspired dish is the perfect antidote. Creamy, coconutty and fruity, it has all the great taste of a curry, but with none of the heaviness. If you have the time, try and make a curry a few hours before reheating and serving – letting it sit allows the flavours to mingle.

Ingredients • 2 chicken breasts, diced

• 2-3 tbsp coconut sugar

• 2 sweet potatoes, peeled and cubed

• 2 tbsp coconut cream OR natural yoghurt

• 1 red onion, peeled and finely diced

• 300ml chicken stock

• 2 red peppers, deseeded and chopped

For the mango salsa:

• 2 garlic cloves, minced • 4 tbsp red lentils • 3 tsp mild curry paste • 2 tsp freshly-grated ginger • 1 tsp ground coriander • 1 tsp turmeric • 1 tsp cumin • ½- 1 tsp chilli flakes (optional)

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• 1 can coconut milk

• Small bunch coriander • 1 mango, peeled and chopped into cubes • 1/2 red chilli, deseeded and finely chopped • ½ onion, peeled and finely chopped • Zest and juice of one lime

Method

Heat two tablespoons of coconut oil in a large pan, then stir in the curry paste and fry for one minute. Throw in the chicken, sweet potatoes, onion, celery, red pepper, lentils, ginger and spices and stir to coat. Pour in the chicken stock and milk, then season and add the coconut sugar to taste. Stir in the yoghurt if you like it extra creamy, then bring to a boil and simmer for 20 minutes.

Leave the curry to sit for a few hours before reheating and serving, if possible. Just before serving, prepare the salsa by tossing together the ingredients. Pour the curry into bowls, then top with the salsa and serve alongside boiled rice.

MOROCCAN CHICKEN TAGINE

love Moroccan food as I find it such a rich blend of cultures. There’s the delicate spicing and melt-in-your-mouth meat of the Middle East, but with a real sweetness and tang thrown into the mix. I adore making this dish at the end of the week as I find that I can throw in quite a few leftover ingredients – it seems to work with most things. As with curries, try to make this a little while before serving to allow the flavours to really permeate the chicken.

Ingredients (Serves 4) • 2 tbsp argan oil (or olive oil) • 8 skinless and boneless chicken thighs • 1 onion, peeled and finely diced • 2 carrots, peeled and sliced • 2 cloves garlic, minced • 2 tsp freshly-grated ginger • 1 tsp cayenne pepper • 1.5 tbsp paprika • 1.5 tbsp turmeric • 2 tbsp cinnamon • Pinch saffron • 1 tbsp honey • 1 can chopped tomatoes • 2 handfuls pitted green olives • 2 handfuls dried apricots, diced • 1 handful flaked almonds • 1 chicken stock cube • Small bunch parsley (to serve)

Method

Heat the oil in a pan, then fry the chicken until coloured. Add the onion, carrots, garlic, ginger and spices, then fry for a further 2 minutes.

Tip in the honey, chopped tomatoes, olives, apricots and flaked almonds, then fill the can up the empty chopped tomato can with water and pour that in too. Crumble in the chicken stock cube, then season and stir well.

Bring the tagine to a boil, then cover and simmer for 30-45 minutes, or until the chicken is tender. Uncover and increase the heat slightly for a further 10 minutes to reduce the sauce.

Pour into bowls and top with a sprinkling of chopped parsley, the flaked almonds and fluffed-up couscous or quinoa.

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CREAMY AVOCADO PASTA

ometimes, you just crave a bowl full of pasta. You know, when you want that warm, comforting feeling that only a bowl of pasta can seem to bring. This gorgeous, creamy dish offers all those same comforts, but with none of the added calories or fats. Using wholegrain rice pasta, these is all about utilising carbs that are good for you – bonus!

Ingredients (Serves 2) • 180g brown rice spaghetti (I love Rizopia) • 2 ripe Haas avocados, pitted and chopped • Juice half a lime • Handful coriander • 1 tsp crushed red chilli flakes • 1 clove garlic, chopped • 2 tbsp olive oil • Parmesan, to serve (optional)

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Method

Start cooking your brown rice spaghetti according to packet instructions. In the meantime, make your avocado sauce by placing all of the ingredients in a food processor and blitzing until smooth and creamy. Season to taste, then mix once more.

Once the pasta has cooked, drain well and then stir through the avocado sauce. Tip into bowls and season with additional salt and pepper, if desired, then sprinkle over Parmesan or Nutritional Yeast if you want to keep it vegan and dairy-free.

et me start by saying this: this is the BEST homemade curry you will ever try – everyone who has ever eaten it has fallen head over heels in love, even those who don’t even like curries. Make this and prepare to fall in serious love. You’ll never look at an Indian takeaway in the same way again.

Ingredients (Serves 4 – 6) • 2 tbsp coconut oil • 750g good-quality lamb, diced • 1 large sweet potato, peeled and chopped • One inch ginger, peeled and grated

Method

Heat your coconut oil in a pan and add the ginger, garlic, onions chilli and a pinch of salt and cook for three minutes, stirring often.

Tip in the spices, leaving the tsp of cumin and coriander aside, and cook for a further few minutes. Add the lamb and fry until browned. Next, stir in the tomatoes, one can of coconut milk and tomato purée and bring to a simmer. Crush the stock cube in, then cover and slow cook.

• Two garlic cloves, minced • Two red onions, diced • One red chilli, deseeded and chopped • One lamb stock cube • 1 tbsp (+1 tsp) cumin

Although the curry needs to cook for two to three hours until the meat is tender (I say the longer, the better), you need to watch it and stir often to prevent burning. When the curry starts to dry out, add a splash more coconut milk and the remaining tsp of cumin and coriander, then stir in the juice of half of the lime. Any time your curry looks like drying, add more coconut milk.

• 1 tbsp (+1 tsp) ground coriander • 1 tsp ground turmeric • 1 tsp chilli powder • 1 tbsp tomato purée • One lime • One can chopped tomatoes

(As a tip, if you do get any bits sticking to the sides and bottom of the pan, be sure to stir them back into the curry - it’s where the flavour is!)

• One to two cans coconut milk • 100g spinach • 2 cups peas (optional)

For the last hour of cooking, add in the sweet potatoes. Then, right before you’re feeling hungry, add the spinach and cook for another 15 minutes, then stir through the peas. Stir through lime to taste before dishing up, then serve with boiled Jasmine Rice and scatter with coriander.

SLOW-COOKED LAMB CURRY, AKA MY BEST EVER CURRY

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CHICKPEA COCONUT CURRY 60

CHICKPEA COCONUT CURRY

amb curries, chicken curries, meatless ones...give me any curry and, chances are, I’ll be one very happy lady. Once a week, I try to go meat-free and so I’ve been experimenting with vegan curries, made with plenty of chickpeas, beans or lentils. Not only are they cheap to make, but they’re also a great source of plant-based proteins and incredibly filling and satisfying too. This curry a bit of an experiment but, as soon as I tried it, I knew I had to share it with you! Creamy, rich and full of flavour, I promise that you won’t miss your meat in the slightest and that’s coming from a huge meat lover.

Ingredients (Serves 2)

Method

Heat the coconut oil in a large pan, then add the onion and cook for a few minutes until softened. Add the garlic, chilli, ginger and spices, along with a good dose of salt and pepper, then stir well and fry gently for a further couple of minutes.

• 1 tbsp coconut oil • 1 red onion, peeled and finely diced • 1 red chilli, deseeded and chopped • 2 cloves garlic, minced Add in the tomatoes, chickpeas, coconut milk and sweet • 0.5 tbsp minced ginger potato, stir and turn the curry down to a simmer. In the • 1 tsp turmeric meantime, finely chop a small handful of the coriander • 1 tsp chilli flakes stems, then stir those in too, before adding the juice of half • 1 tsp chilli powder a lime. Cover the curry with a lid for around an hour, stirring often and adding more seasoning and spices to taste (I • 1/2 tsp cumin usually add a touch more cinnamon and chilli flakes). • 1/2 tsp ground coriander • 1/2 tsp cinnamon Just before you’re ready to serve, stir through the Co• 1 can chopped tomatoes Yo, along with more lime and spices if desired. Serve scattered with coriander leaves and with boiled rice or • 1 can chickpeas Quinoa and enjoy! • 1 can coconut milk • 2 medium sweet potatoes, peeled and chopped • 1 bunch fresh coriander • 1 lime (plus one more to serve) • 200ml coconut yoghurt

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s I mentioned, sometimes I like to give my body a break from all the meat I eat. While I am a huge meat-lover, this rich and satisfying vegan Bolognese is packed full of flavour, protein – and utterly delicious.

Ingredients • 200g red lentils, cooked according to instructions • 2 carrots, peeled and diced • 2 sticks celery, peeled and diced • 1 onion, peeled and diced • 1 red pepper, deseeded and chopped • 4 cloves garlic, finely diced

Method

Heat some oil in a saucepan, then gently sautee the carrots, celery, onion, pepper and garlic cloves. Stir often, and cook for around 3-4 minutes.

Tip in the chopped tomatoes, mixed herbs, chilli flakes and sun dried tomatoes, then give it a good stir to bring together (if you like your bolognese smooth and try to hide veggies - like my son! - quickly puree it now in a processor. If not, carry on) and bring gently to the boil.

• 2 tins chopped tomatoes • 1 tbsp mixed herbs • 1 - 1.5 tsp crushed red chilli flakes • Handful sundried tomatoes, chopped • 80g quinoa • 3 tbsp almond milk

Add in the cooked lentils, quinoa, balsamic vinegar and red wine, then bring to a simmer. Stir in the almond milk, then turn down the heat and cook gently for around 30minutes, or until the quinoa has softened.

• 2 tbsp balsamic vinegar • 2 tbsp red wine • 2 tbsp nutritional yeast, to serve (for non-vegan option, add cheese) • Handful basil leaves, to serve • Rizopia brown rice spaghetti or fettucine

Once your sauce is nearly ready, cook your pasta to packet instructions. Drain, then place in bowls and top with the Quinoa Bolognese, a scattering of basil leaves and a sprinkling of nutritional yeast or cheese!

SUNDRIED TOMATO, LENTIL & QUINOA BOLOGNESE

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CRISPY SKIN CHICKEN THIGHS WITH SPICY GUACAMOLE 62

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CRISPY SKIN CHICKEN THIGHS WITH SPICY GUACAMOLE

y boyfriend and I love nothing more than settling down in front of the TV with platefuls of incredible homecooked food. Thankfully, he’s an amazing cook, and we manage to rustle up some great meals out of nowhere. This is one of my favourite creations of ours – a complete and utter accident - and we now enjoy it together every single week.

Ingredients: (Serves 3-4) • For the chicken: • 6 chicken thighs, skin on • 1 tsp paprika • ½ - 1 tsp crushed chilli flakes • Pinch cayenne pepper • Juice one lemon • Salt and pepper • Knob of butter For the guacamole: • 2 ripe avocados, pitted and chopped • ½ red onion, finely sliced • 1 red chilli, deseeded and finely chopped • 1 clove garlic, minced • Juice one lime

Method

If the chicken still has its bones, cut them out, leaving the skin intact. Sprinkle the chicken with salt and pepper on both sides, then massage the paprika and chilli flakes into each side also.

Heat the butter in a frying pan until melted. Toss the chicken in, skin-side up, until the chicken is browned. Then, flip the chicken over, squirt over the lemon juice and leave it to cook until the skin goes crispy (sometimes you may need to drain off some of the butter to help it along the way.)

In the meantime, make your guacamole by mashing together the ingredients and stirring until smooth. Add more chilli to taste, if desired.

Once the chicken has gone crispy, serve alongside dollops of the guacamole, and sweet potato fries, if desired.

NAUGHTY BUT NICE SWEET TREATS

veryone needs spoiling every now and again, don’t they? Unfortunately, devouring bar after bar of Dairy Milk isn’t great for our bodies (or minds, actually), however appetising it may seem. There’s always a healthier way.

I truly believe in allowing yourself indulge and I try to listen to my body wherever I can. If it wants something sweet, then I go for it – I just try to cut back and enjoy these healthier versions of puddings so that I know I’m not overloading my body with refined sugars and chemical ingredients. With these recipes, I promise that you won’t miss shop-bought puds in the slightest. Think of it as a new, guilt-free way to enjoy your favourite treats.

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RAW BROWNIES WITH COCONUT CREAM AND RAW CHOCOLATE SAUCE

n the words of Mary Berry, this is a real show-stopper. I absolutely adore these raw brownies (as does my toddler) and find that they’re great to have to hand for an energy boost in the afternoons. You can serve them on their own, but I absolutely love them topped with coconut cream for a really decadent-feeling afternoon tea, but with none of the guilt.

Ingredients • 120g walnuts, chopped • 180g Medjool dates, pitted and chopped • 5 tbsp raw cacao powder (or unsweetened cocoa) • 4 tbsp unsweetened dessicated coconut • 2 tbsp maple syrup • 1 tsp espresso powder • Pinch salt For the coconut cream: • One can coconut milk, chilled in the fridge overnight • 1 tsp vanilla extract • Pinch stevia For the raw chocolate sauce: • 4 tbsp melted coconut oil • 2 tbsp maple syrup • 3 tbsp raw cacao • 1 tsp vanilla

Method

In a food processor, blitz together the dates and walnuts until the mixture begins to stick together. Tip in the remaining ingredients and process some more until the mixture turns the colour of beautiful, rich chocolate.

Turn the raw chocolate mixture into a lined brownie tin, then press down and smooth over with a spoon. Place in the fridge to set.

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In the meantime, make your coconut milk by scooping out the solid cream from the chilled can (I usually save the leftover liquid for smoothies). Whip together with the vanilla and the stevia, then smooth over the brownies and let set in the fridge.

Make the sauce simply by stirring together the ingredients. Drizzle over the set brownies, then cut into squares and top with mixed berries or nuts.

herever I can, I try to cut back on all refined foods and sugars, and aim to make everything home-cooked and fresh from the oven. These Chocolate Chip Coconut Muffins smell utterly enticing when cooking, but they also happen to be glutenfree and free from refined sugars (they’re also Paleo friendly). However, don’t let that put you off - they taste incredible and even passed the toddler test!

Ingredients (Serves 6) • 60g coconut flour • 100g coconut sugar • 3 eggs • 110g grass-fed butter, melted • 1 tbsp almond milk • 1 tbsp vanilla extract • 80g dark chocolate, chopped

Method

Preheat the oven to 180C, then line a muffin tray with silicone cases. Combine the dry ingredients in a mixing bowl, then mix together the wet ingredients in a separate bowl. Stir the two to combine, but don’t overmix, then fold in the chocolate chips.

Spoon the muffin mixture into the cases, then bake for 20-25 minutes, or until a toothpick comes out clean. Leave to cool, then devour!

CHOCOLATE CHIP COCONUT MUFFINS

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GRAIN-FREE COCONUT, RASPBERRY AND ALMOND LOAF CAKE 66

GRAIN-FREE COCONUT, RASPBERRY AND ALMOND LOAF CAKE

ake this cake and I guarantee that you won’t ever remember that it’s good for you. Moist, light and perfect served with a cup of tea, this is one of those cakes that I love serving for an afternoon of nattering with friends.

Ingredients • 250g ground almonds • 110g dessicated coconut • 5 eggs • 3 tbsp honey • 2 tbsp chia seeds • 2 tbsp flaked almonds • 1 tsp vanilla extract • 1 tsp baking powder • 1/2 tsp cinnamon • 2 handfuls fresh raspberries • Chopped almonds and dessicated coconut, to decorate

Method

Preheat the oven to 150C, then grease and line a loaf tin. Beat together the eggs, vanilla and honey until frothy. Stir in the cinnamon and baking powder until combined.

In a separate bowl, mix together the almonds, coconut, chia seeds and flaked almonds. Tip into the egg mixture and fold to combine. Gently stir in the fresh raspberries, then pour into the loaf tin. Smooth the top of the cake over with a spatula, then sprinkle with the coconut and almonds to decorate.

Bake in the oven for around 40 minutes, or until a toothpick comes out clean.

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his divine fudge-like treat may well be one of my easiest, most popular recipes ever. Not only is this fudge super simple, but it’s also healthy, quick to make, and one of the best guilt-free treats imaginable. I always have a few stashed away in the freezer, ready to curb those sugary cravings or mid-afternoon slumps I find all-too common.

Ingredients: (Makes 10 bites) • 60g nut butter (I like using almond butter the best) • 1.5 tbsp Lucy Bee coconut oil • 1 tbsp honey • Dark chocolate chips / dried fruit / chopped nuts (optional)

Method

Gently melt together the nut butter, coconut oil and honey. Stir in any optional extras, then pour into ice cube moulds and place in the freezer to set. Enjoy!

THREE-INGREDIENT NUT BUTTER FUDGE

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CHOCOLATE-DRIZZLED HONEY NUT CLUSTERS 68

CHOCOLATE-DRIZZLED HONEY NUT CLUSTERS

his addictive treat has a special place in this recipe book purely because it’s my best friend’s absolute favourite. However, she can no longer make it as she fails to ration herself. Be warned, it’s like crack in nut cluster form.

Ingredients • 250g nuts, halved • 4 tbsp honey • 6 tbsp oats • 3 tbsp coconut sugar • 2 tbsp desiccated coconut • 1/2 tsp cinnamon • Pinch salt (or more, to taste) • One pack dark chocolate

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Method

Preheat the oven to 140C, then grease (I use coconut oil) and line a baking tray. Tip your nuts into a large bowl, then drizzle over the honey and stir well to cover each piece.

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In a separate bowl, mix together the dry ingredients, then pour over the honey-coated nuts and stir well to combine. Turn the entire mixture onto the baking tray, ensuring it’s spread evenly, then bake for 25-30 minutes, turning the nuts half-way through. Leave to cool, then break apart and coat with drizzled, melted dark chocolate.

hile I adore Peanut Butter Energy Bites, sometimes I crave something a little lighter and a little more coconutty (yes, I am a coconut addict). These Nutty Coconut and Date Energy Bombs are the result, and I am absolutely addicted! For an extra boost, simply add a scoop or two of protein powder (just add more coconut oil or a splash of almond milk to help it stick).

I n g r e d i e n t s (Makes 15) • 250g nuts (I used mixed nuts, but you can use whatever you fancy) • 80g desiccated coconut, unsweetened • 300g dates, pitted and chopped • 3 tbsp coconut oil, melted • 2 tbsp natural nut butter • 1 tsp vanilla

Method

NUTTY COCONUT AND DATE ENERGY BOMBS

In a food processor, blitz together the nuts and 70g of the desiccated coconut until it forms a crumbly texture. Add in the rest of the ingredients (apart from the remaining 10g of coconut) and continue to mix until it forms a sticky dough.

Roll the dough into balls, then roll into the remaining coconut. Place the energy bombs into the freezer to set, then store in an airtight container in the fridge until ready to eat and devour.

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PEANUT BUTTER CUPS

eally, who doesn’t love Reese’s Peanut Butter Cups? These easy-to-make treats are a lighter, unprocessed version of my ultimate chocolate treat and, while not completely healthy, you can always add slightly less honey or sweetener to soften the blow. Sometimes, we all need a little indulging, right?

Ingredients (Makes 12) • 300g natural peanut butter, smooth • 180g honey (use less to keep it healthier) • 2 tbsp Lucy Bee coconut oil • 200g dark chocolate • ate

Method

Line two 6-hole muffin trays with silicone cases (you can use regular muffin cases, but I find silicone cases helps you to slide the Cups out at the end).

Melt together the peanut butter, honey and coconut oil in a microwave and stir until combined. Pour evenly into the muffin cases, then freeze to set.

When the peanut butter cups are set, melt the chocolate in the microwave in 30 second blasts, stirring in between each. Once the chocolate is melted, pour over the peanut butter and place in the fridge to set.

Leave in the fridge until you are ready to serve (they melt at room temperature), then eat and enjoy.

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mazingly, chickpeas are a fantastically versatile ingredient in healthy puds. You can use them in everything from cookies to blondies, and the result it usually utterly delicious. However, my absolute favourite way to use them is in this Cookie Dough Dip. Completely addictive and simply divine, it makes a great treat for movie nights in.

Ingredients • 170g chickpeas, drained and patted dry • 90g natural peanut butter • 1 1/2 tsp vanilla extract • 2 tbsp maple syrup or other liquid sweetener • Handful good-quality dark chocolate chips

Method

Blitz together the chickpeas, peanut butter, vanilla and maple syrup in a blender or food processor until it reaches a smooth texture. Remove and tip into a bowl, then stir through the chocolate chips. Serve and enjoy!

NO-BAKE ‘COOKIE DOUGH’ DIP

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RAW CHOCOLATE ICE CREAM 72

RAW CHOCOLATE ICE CREAM

elieve it or not, but you can create creamy, delicious ice cream with absolutely zero refined sugars and no dairy whatsoever. Yep, no dairy. Created with frozen bananas, this raw chocolate ice cream is a huge hit with my toddler. Simply top with homemade granola or sprinkle over goji berries for a deliciously sweet treat.

Ingredients (Serves 1) • 2 large, ripe bananas, peeled and frozen • 1 tbsp raw cacao (or unsweetened cocoa powder) • 1 tbsp maple syrup • 1 tbsp almond milk

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Method

Add each of the ingredients to a powerful blender (I love my Nutribullet) and blitz until smooth, stopping to scrape down the sides if necessary. Spoon into bowls and sprinkle cacao nibs or homemade granola over the top.

y eldest son has a real sweet tooth. So sweet that I had to invent this healthier, lighter version of banana bread, just for him. Thankfully it tastes every bit as delicious as the breads loaded with sugar and white flour – give this recipe a go and you won’t miss them a bit!

Ingredients • 2 large, overly ripe bananas, mashed smooth • 3 eggs • 40g coconut flour • 4 tbsp chia seeds • 2 tbsp brown rice syrup • 1 tbsp vanilla extract • ¾ tsp bicarbonate of soda • Large handful dark chocolate chips • Pinch salt

Method

Preheat your oven to 180C, then grease and line a loaf tin. Pour the mashed bananas into a bowl and stir in the eggs, syrup and vanilla until combined.

Add in the chia seeds, bicarbonate and salt and stir until incorporated. Fold in the chocolate chips, then pour into the loaf tin and leave to sit for 15 minutes.

Now, pop into the oven for around 45-50 minutes, covering the top of the bread with foil 30 minutes in if browning too quickly. Once baked, leave to cool before slicing.

GLUTEN-FREE BANANA BREAD

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3 INGREDIENT CHOCOLATE 74

3 INGREDIENT CHOCOLATE

ne of my most beloved recipes, this is a sure-fire winner all round. I mean, who doesn’t long for a healthier, homemade version of chocolate? Cocoa is loaded with antioxidants, while coconut oil is packed with health benefits too, meaning this is a real guilt-free indulgence. To make it extra good for you, just cut back on the honey.

Ingredients (Makes 1 bar) • 8 tbsp coconut oil • 3 tbsp honey or maple syrup (or to taste) • 40 - 50g unsweetened cocoa (to taste) Optional extras peanut butter (I use three tablespoons - two to stir in, one to create a marbled effect) / nuts and raisins / peppermint extract / dried cherries

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Method

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Melt the coconut oil in the microwave on high, then stir in the honey, and mix to combine. Sprinkle in 40g of the cocoa powder and stir, stir, stir. Keep on stirring for a few minutes and the mixture thickens slightly. Now, have a taste - if you want it sweeter, then add another tbsp of honey. More bitter and add the extra cocoa!

If you’re adding in extras, do it now. For my favourite peanut butter bars, stir in two tablespoons of peanut butter and mix in a handful of roasted peanuts.

Pour the chocolate into a lined tin or individual chocolate moulds (I use a loaf tin as I find that it creates a great chocolate bar shape) and place in the freezer to set. Keep stored in the fridge and enjoy.

hese are fantastic for whipping up when you’re feeling low on energy as, start to finish, they take less than 10 minutes. They also use up a lot of store cupboard ingredients, meaning you probably won’t even have to pop to the supermarket first. Bonus!

Ingredients • 200g creamy peanut butter • 2-3 tbsp honey • 2 tbsp coconut oil • 100g rolled oats • 2 tbsp flax seeds • 2 tbsp chia seeds Added extras (all optional): • Handful raisins • Handful chopped dates / apricots • Handful sugar-free dark chocolate chips • Pinch of salt • Sprinkling of cinnamon • Splash vanilla extract For the topping: • Dark chocolate chips

Method

In the microwave, melt together the peanut butter, honey and coconut oil in 20 second blasts until combined (this takes me around one minute).

Stir the rolled oats, chia seeds and flax seeds into the peanut butter mixture, then throw in your choice of added extras and mix well.

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Roll the mixture into balls. If the mix is too sticky, then stir in more oats or flax. If you want to roll the energy bites with homemade chocolate, then follow the recipe above and be prepared to get messy! However, they are just as delicious on their own, or rolled in cocoa powder.

PEANUT BUTTER ENERGY BITES

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DARK CHOCOLATE AND OAT NUT BUTTER COOKIES 76

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DARK CHOCOLATE AND OAT NUT BUTTER COOKIES

hese delicious little cookies are perfect for those rare moments where you can pop up your feet and relax and unwind with a cuppa and a good book. Containing oats, nut butter, a smidge of honey and coconut oil, these beauties taste delicious, but they aren’t going to damage your waistline. I promise.

Ingredients • 160g oat flour (simply oats, finely processed) • 35g oats • 1 tsp baking powder • 3 tbsp coconut oil, melted • 3 tbsp honey • 2 tbsp almond milk • 60g smooth nut butter (I have used both peanut and almond - both were yummy) • Handful raisins • Handful dark chocolate chips (I used 99% cocoa) • Pinch salt

Method

Preheat the oven to 180C, then grease and line a baking tray. In a large bowl, mix together all of the ingredients (for ease, I melted the peanut butter, coconut oil and honey together) until well combined. Roll into balls and place on the baking tray, flattening ever so slightly. Bake for around 8 minutes, or until golden brown, then leave to cool before gobbling down.

DARK CHOCOLATE AND PISTACHIO CAKE

f you ever catch yourself wondering how delicious healthy can really be, then feast your eyes on this. This beautiful cake is completely and utterly delicious. Moist, fluffy and chocolatey, it gives you all the flavour of a chocolate cake, but with none of the added guilt. And, really, what’s not to love about that?

Ingredients • 1150g almond flour • 55g coconut sugar • 5 tbsp cacao • 2 tbsp coconut flour • 1.5 tsp bicarbonate soda • 60g grass-fed butter, melted • 120ml almond milk • 2 eggs • 1 tbsp Choc Shot • 1 tsp vanilla extract For the ganache: • 150g chocolate coconut yoghurt • 1 - 2 scoops Micellar casein (or use extra cacao for a non-protein option) • 1 tsp vanilla extract • 1 tbsp cacao • 1 tbsp honey • 2 tbsp Choc Shot

Method

Preheat the oven to 180C, then grease and line a springform cake tin. In a large bowl, mix together the almond flour, coconut sugar, cacao, coconut flour and bicarb. In a separate bowl, whisk together the eggs, butter, milk, choc shot and vanilla until smooth and frothy.

Gently fold together the wet and dry ingredients (be careful not to overmix), then pour into the cake tin and bake for 20 - 25 minutes, or until cooked through. Set aside to cool.

In the meantime, make your frosting by beating together the ingredients until smooth. Taste and sweeten accordingly, and add the protein one scoop at a time - you want to achieve a spreadable consistency.

Once the cake has completely cooled, spread over the frosting, then sprinkle over the pomegranates and pistachios. Cut into slices and enjoy!

• Handful pistachios, chopped finely • Seeds one pomegranate

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RAW WHITE CHOCOLATE and RASPBERRY CHEESECAKES 78

RAW WHITE CHOCOLATE & RASPBERRY CHEESECAKES

hese mini cheesecakes are my new pudding loves. Creamy, rich and sweet all at the same time, they feel so decadent, but with none of the guilt. I topped these with mini raw chocolate truffles, but you can do whatever takes your fancy - a drizzle of raw chocolate sauce, a sprinkling of coconut. Go wild!

Ingredients For the base: • 170g almonds • 5 Medjool dates, pitted • 1 tbsp honey • 2 tbsp cacao powder • 2 tbsp coconut oil, melted • 1/2 tsp vanilla extract For the white chocolate layer: • 150g cashews, soaked for two hours • 80ml freshly squeezed lemon juice • 5 tbsp honey • 80ml coconut oil, melted • 4.5 tbsp cacao butter, melted • 1.5 tsp vanilla extract • Pinch sea salt For the raspberry layer: • 150g cashews, soaked for two hours • 130g fresh or frozen raspberries • 80ml freshly squeezed lemon juice • 3 tbsp honey • 80ml coconut oil, melted • 4.5 tbsp cacao butter, melted

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Method

Start by making the base by blitzing the almonds until they start to form a powder. Add the remaining ingredients, then continue to process until they clump and stick together. Press into a lined brownie tin or tray, then place in the freezer to firm.

In the meantime, place all your white chocolate ingredients in a high-powered blender and blitz until smooth. Stop to taste, and add more sweetener or vanilla if you desire. Pour on top of the set base, then place back in the freezer to set for a few hours.

Once your white chocolate layer is almost set, blend the ingredients for the raspberry topping until smooth. Again, stop to taste and add more sweetener, if desired. Pour over your white chocolate layer, then place in the freezer to set for a few more hours. Take the cheesecake out of the freezer about 10-15 minutes ahead of serving, then slice into squares and enjoy.

his Paleo Pumpkin Cake with Cinnamon Cream Cheese Frosting is one of my favourite cakes I’ve ever baked. Beautifully moist, thanks to the addition ground almonds, pumpkin and Co-Yo (I love cooking and baking with Co-Yo - there are so many ways to use it!), it›s so comforting to enjoy with a mug of tea, Macbook on my lap ready to online shop.

Ingredients • 40g coconut flour • 110g ground almonds • 1 tsp bicarbonate soda • 1 tbsp pumpkin pie spice (I make my own blend by combining 2 tbsp ground cinnamon, 2 tsp nutmeg, 2 tsp ground ginger, 1 tsp all spice) • 1 tbsp coconut sugar • 3 eggs at room temperature • 3/4 cup tinned pumpkin puree • 4 tbsp honey • 4 tbsp coconut oil, melted • 1 tbsp Nuts n More pumpkin spice nut butter (or use an extra egg) • 8 tbsp coconut yoghurt • 1 tsp vanilla extract For the frosting: • 300g Co-Yo (I used vanilla) • 1 tbsp coconut oil, melted • 1 tbsp honey • 1 tbsp coconut sugar (or more to taste) • 0.5 tsp cinnamon (or to taste)

Method

Preheat your oven to 180C, then grease and line a loaf tin. In a large bowl, mix together the coconut flour, ground almonds, bicarb, pumpkin spice and coconut sugar.

In a separate bowl, lightly whisk the eggs, then stir in the rest of the ingredients until combined. Fold into the ground almond mixture, then pour the batter into your loaf tin and bake for around 25 minutes, or until cooked through. Set aside to cool completely.

In the meantime, combine the ingredients for the frosting, adding more sweetener to taste if desired. Spread over your cooled cake, then cut into slices and enjoy!

PALEO PUMPKIN CAKE WITH CINNAMON “CREAM CHEESE” FROSTING

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EASY, DAIRY-FREE CHOCOLATE MOUSSE

EASY, DAIRYFREE CHOCOLATE MOUSSE

his is my favourite post-workout snack. Made with nutrient-dense sweet potatoes (yes, it works. No, you can’t taste them!) and using antioxidant cacao powder and energy-rich coconut oil and milk, I find it’s the perfect food to replenish my aching muscles. As a dairy-free, vegan and Paleo option, this is pretty much suitable to eat on any diet. However, even if you don’t particularly enjoy following a ‘clean’ diet, I promise that you’ll still love this. It’s incredibly rich and satisfying and gives you a real chocolate hit, without the need for processed ingredients.

Ingredients (Serves 2-4) • 3 small sweet potatoes, peeled and diced • 50g dates, pitted and chopped • 120ml tinned coconut milk • 4 tbsp cacao

Method

Steam the sweet potatoes until soft. Place each of the ingredients into a high-powered blender (soak the dates for a few hours first first if your processor isn’t all that powerful) and whizz until smooth.

Spoon the ‘mousse’ into bowls and top with fresh berries. Enjoy!

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• 2 tbsp coconut yoghurt • 1 tbsp cashew butter • 1 tbsp coconut oil • Pinch Himalayan sea salt • Berries, to top

mazingly, given that I started my life as a hater of all sport and PE (put a girl in a pleated sports skirt and gym knickers, and this tends to happen), I love staying active. From Pilates and ballet (try Sleek Technique at-home workouts â&#x20AC;&#x201C; those ladies are goddesses) to kickboxing, weight-lifting and HIIT, I try to do something every single day.

Most of you gym lovers will have tried protein shakes in some form or other. However, donâ&#x20AC;&#x2122;t you find them just a teensy bit dull? These protein treats are my way of shaking things up. Enjoy these little treats post-workout to help you recover, refuel and indulge that sweet tooth!

Chocolate Granola Tart

PROTEIN TREATS

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PROTEIN SNICKERS BARS 82

PROTEIN SNICKERS BARS

his is quite possibly my favourite recipe in the entire book - and that’s saying something. Whenever anyone bites into these, their eyes widen, their mouths drop open, and they’re lost in utter food heaven. They can easily be adapted so that they’re not protein treats, but I love them exactly as they are!

Ingredients (Makes 10 mini bites) For the base: • 7 tbsp smooth natural peanut butter • 2 tbsp raw honey • 2 tbsp unflavoured or vanilla whey • 1 tbsp coconut flour • For the caramel: • 130g dates, pitted and chopped • ½ - 1 tsp caramel flavouring (to taste) • 100ml almond milk • 1 tbsp melted coconut oil • ½ scoop vanilla or unflavoured whey protein • Pinch salt For the nut layer: • 40g peanuts (I used salted), chopped For the chocolate: • 150g chopped dark chocolate, 75% or higher • 1.5 tsp melted coconut oil

Method

To make the base, mix together the ingredients until well combined (gently melt the peanut butter and the honey if you’re struggling to bring them together). Press the mixture down into a small, lined baking tray, then place in the freezer to firm up slightly. NB: If the mixture feels a little bit too sticky, add a touch more whey or some coconut flour. If it’s too dry, add a touch more peanut butter or a splash of milk.

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Next, make the caramel by blitzing together the ingredients until smooth. Spread over the peanut base, then scatter over the chopped nuts and place back in the freezer for an hour to set. Once your bars are ready to be taken from the freezer, melt the dark chocolate (either use a bain marie or, very gently, melt it in the microwave in 20 second blasts), then stir in the coconut oil. Remove the base from the freezer, then pour over the dark chocolate, smoothing over where you can. Leave in the fridge to set, before cutting into bars (or bites) and devouring.

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h God. This is pretty much food porn – I don’t even know where to begin. How can something this delicious, this chocolatey actually be healthy? And actually contain no added sugar? I created this using a fantastic product called Cleantella (basically, protein-added Nutella). However, feel free to go without, or use my healthy Nutella recipe and adapt!

Ingredients • Two overly ripe bananas, mashed smooth • 2 scoops chocolate protein powder • 90ml coconut milk • 90g oats • 4 tbsp cocoa • 1.5 tbsp melted butter • 1 tbsp brown rice syrup (optional) • 1 tsp vanilla extract • 2 Quest bars (I used cookies and cream) chopped. OR at least 75% dark chocolate chunks For the frosting: • 280g Total Greek yoghurt • 150g Cleantella or homemade Nutella • 30g cocoa • Pinch of stevia, to taste (optional)

Method

Preheat oven to 180C, then grease and line a loaf tin. Mix together the bananas, protein, coconut milk, oats, cocoa, butter and vanilla until just combined. Stir in the chopped Quest bars. Pour into the prepared loaf tin and bake for 15 - 20 minutes. Leave to cool.

In the meantime, blend together the Greek yoghurt, Cleantella, cocoa and optional stevia until smooth. Don’t overblend, though - it needs to remain fairly thick. Place in the fridge while the cake cools.

Spread the frosting over the loaf cake, then cut into pieces and enjoy.

DOUBLE CHOCOLATE PROTEIN LOAF CAKE WITH “NUTELLA” FROSTING

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ALMOND BUTTER and SALTED CARAMEL PROTEIN BITES 84

ALMOND BUTTER & SALTED CARAMEL PROTEIN BITES

his is serious food porn, and one of my ultimate protein treats. Since it’s stored in the freezer, I grab this whenever I feel in need of an ice cream hit (worryingly often). Don’t say I don’t ever treat you!

Ingredients (Makes 12 mini bites or 6 large ones) • 100g dark chocolate, 75% or higher • ½ scoop vanilla protein powder • 3 tbsp almond butter • 1 tsp vanilla extract • ¼ tsp stevia • 50ml almond milk For the salted caramel: • 180g Medjool dates, pitted and chopped, then soaked in water for 3 hours • 1 tbsp coconut oil, melted • 1 tsp vanilla extract • ¼ - ½ tsp sea salt (to taste) • 60ml almond milk

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Method

Start by making your date caramel by simply blending the ingredients until smooth, adding more milk if necessary. Pour into a cup, then set aside.

To make the protein bites, fill a muffin pan with 12 mini or 6 ordinary sized cases. Then, break half of your dark chocolate into chunks and melt in a bain marie, or a microwave in 20 second blasts, stirring in between each. Using a teaspoon, fill each case with some of the dark chocolate mixture. Place the muffin pan into the freezer or fridge until the chocolate has reset.

In the meantime, whisk together the protein powder with the almond butter, vanilla, stevia and almond milk. Once the chocolate has set in the muffin cases, add a blob of almond butter mixture on top of each bite. Smooth over, then add some of your salted caramel. Place back in the freezer to firm up some more.

Once firm, melt the rest of your dark chocolate, then spoon over the top. Place back in the freezer and devour, once set!

VEGAN CHOCOLATE FUDGE BROWNIE PROTEIN BARS

few times now, I’ve been asked if I could create recipes that are nut-free. Although I am a nut butter addict, I set to creating a nut-free recipe that I was really and truly happy with. These are the result, and they are seriously good!

Ingredients (Makes 5 full-size bars) • 1/2 can drained black beans • 2 scoops chocolate protein powder (vegan, if desired) • 120g coconut sugar • 60g cacao • 35g coconut flour (or use ground almonds if you’re OK with these) • 1 tsp vanilla extract • 100g 85% dark chocolate • 1 tbsp coconut oil

Method

In a high-powered blender, blitz together the beans, whey protein, sugar, cacao, coconut flour and vanilla until smooth. Give it a taste to see if it’s sweet enough, and add a touch more sweetener if not

Shape the mixture into protein bars (if it’s a little sticky still, add a touch more coconut flour. Too dry and add some honey or melted coconut oil), then place in the fridge for a few hours to firm up.

Once the bars are set, gently melt together the dark chocolate with the coconut oil. Coat each of your bars, then leave to set once more before indulging and enjoying!

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PEANUT BUTTER PROTEIN COOKIES 86

PEANUT BUTTER PROTEIN COOKIES

ho doesn’t love a good cookie? Chewy, gooey and oh-so-delicious, a simple cookie can transform a day, turning it from a bad one into an utterly brilliant. Of course, packed with processed ingredients and sugars, they’re not really all that kind to our waistline - and they’re definitely not going to help us get that bikini body this summer. These Peanut Butter Protein Cookies are totally delicious and completely amazing – you won’t miss the shop-bought cookies in the slightest!

Ingredients • 3.5 tbsp Sukrin peanut flour • 1 scoop Sci-tec peanut butter and chocolate protein powder • 1 tsp baking powder • 6.5 tbsp Nuts n More peanut butter • 4-5 tbsp honey • 1 egg • 1 tsp vanilla • 1/4 tsp sea salt • Handful dark chocolate chips

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Method

Preheat the oven to 170C, then line a baking tray with greaseproof paper. In one bowl, mix together the dry ingredients. Then, gently melt together the honey and peanut butter, then stir until smooth and add in the salt and vanilla, then the egg once the mixture has cooled slightly.

Stir the dry mixture into the wet until combined, then mix in the chocolate chips. Drop spoonfuls of the cookie dough onto the baking tray, then bake for 8-10 minutes, or until golden. Press a few more chocolate chips on top, then leave to cool before enjoying.

f you ever feel like you need a cheat meal, but it’s still not quite the weekend, then this is your answer. This Protein Pizza is so fast, so easy that you can literally make it and cook it in less than 20 minutes. It can also be made totally vegan and dairy-free (just change your toppings and stick with the Nutritional Yeast) and can be changed to suit whatever toppings or flavourings take your fancy.

Ingredients (Serves 1-2) • 90g oat flour • 3 tbsp unflavoured protein (I used That Protein’s vegan Pumpkin Seed protein) • 1 tbsp Nutritional Yeast (or use Parmesan) • 1 tbsp almond milk • 1 egg • 2 egg whites • 1/2 tsp garlic powder • 1/2 tsp crushed chilli flakes • Salt and pepper, to season Toppings (I used tomato puree, parma ham, chorizo, feta cheese, tomatoes and basil)

Method

Preheat your oven to 180C. Mix together the ingredients for the pizza base until it comes together to form a thick dough. In the meantime, heat some coconut oil in a non-stick pan until hot and melted. Turn the heat down slightly.

Pour the base mixture over your pan and spread around, forming into a thin pizza shape. Fry the pizza for a few minutes, or until browned on the bottom, then flip and cook on the other side.

Take your cooked pizza base and add your favourite toppings, then place in the oven for 10 or so minutes, or until your cheese has melted and your toppings and base are crisp. Serve and enjoy!

EASY PEASY PROTEIN PIZZA

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MOLTEN CHOCOLATE MUG CAKE 88

MOLTEN CHOCOLATE MUG CAKE

his mugcake works in pretty much every flavour combination under the sun – I also love it with cinnamon flavour protein (simply use ground almonds or coconut flour in place of cacao). Experiment and enjoy!

Ingredients (Serves 1) • 1 scoop chocolate protein powder • 1 tbsp Creative Nature cacao • 1 tsp melted Lucy Bee coconut oil • 1 tbsp natural peanut butter • 6 tbsp almond milk • 1/2 tsp stevia • 1 tsp vanilla extract

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Method

Combine all of the ingredients together in a mixing bowl. Pour into ramekins, then microwave for around 50 - 60 seconds, then top with dark chocolate sprinkles and enjoy!

his is the one recipe which all my friends request. Somehow, it tastes sweet and creamy, just like an ordinary lemon cream pie, but without any of the guilt you’ll get with a full-on pud. These are the perfect truffles for days when you need a lift, but don’t want to blow all your hard work in the gym.

Ingredients (Makes 10 truffles) • 2.5 tbsp extra-light cream cheese, at room temperature (or use coconut cream for a dairyfree option) • Juice half a lemon • 1.5 - 2 scoops protein powder (I used a mix of vanilla and lemon) • 3 tbsp coconut flour • 1 tbsp melted coconut oil • 1 tbsp honey • 1/2 tsp lemon flavouring Sugar-free white chocolate / 85% dark chocolate to coat (optional)

Method

Mix together the truffle ingredients until smooth and combined. Roll into truffle-sized balls, then place on baking paper and place in the fridge to set. If it’s a little wet to roll, add a touch more coconut flour or protein. If it’s too dry, add a touch more cream cheese or honey.

Once the truffles have hardened a little, coat in melted dark or white chocolate. You can even roll in desiccated coconut – the world is your oyster!

LEMON CREAM PIE PROTEIN TRUFFLES

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AFTER 8 PROTEIN TRUFFLES 90

AFTER 8 PROTEIN TRUFFLES

ho doesn’t love devouring a box of chocolate truffles every once in a while? While that may not be quite so great for the waist, it’s definitely good for the soul. However, thankfully these After Eight Mint Chocolate Truffles are a much healthier treat, free from refined sugars, and loaded with flavour and crunch.

Ingredients (Serves 1) • 1 cup medjool dates, pitted and chopped • 1 cup chopped nuts • 1 tbsp raw cacao • 2 tbsp chocolate whey • 1 tbsp almond or coconut milk • ½ tsp peppermint extract • Handful dark chocolate chips or cacao nibs

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Method

In a food processor, blitz together the dates and nuts until they start to stick. Add in the cacao, protein powder, splash of almond milk and peppermint extract and blend until it forms a dough-like texture.

Fold the chocolate chips in, then roll into truffles (if your mix is too dry, add a splash more milk. Too wet, and add more cacao or protein).

Set in the fridge, before dipping in melted dark chocolate and topping with nuts, if desired.

COOKIE DOUGH PROTEIN FUDGE

his fudge does all kinds of crazy things to me. Right now, I seem to be making it most weeks - and I never, ever stop at just one piece. I don’t know whether or not you’ve tried making raw fudge before, but it’s about time you tried because this is ridiculously tasty! Made using cashews as the base, you can have a play with the ingredients and make whatever flavours take your fancy.

Ingredients • 225g cashew nuts • 2 scoops cookie dough protein powder • 1.5 tbsp coconut flour • 4 tbsp honey • 4 tbsp coconut oil, melted • Handful dark chocolate chips • 2 sugar-free chocolate chip cookies, crumbled • 1-2 drops Capellas sugar cookie flavouring (or use vanilla extract)

Method

Blend the cashews until they form a dough-like texture. Then add the rest of the ingredients (except the cookies and chocolate chips) and blend until smooth. Stir through the chocolate chips and cookie pieces, then tip into a lined loaf tin and smooth over / flatten with a spoon. Place in the fridge to set, then cut into squares and enjoy.

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PROTEIN MARS BARS

don’t need to add anything else, do I?These Protein Mars Bars are pretty much the pinnacle of healthy baking and eating. Not only do they look like you’d want to lick your fingers clean (I did), but they also taste like that too. Plus, made from scratch using only Paleo-friendly, healthy, nourishing ingredients, you can eat them guilt-free too. The creamy nougat base is made using almonds and cashews, whereas the delicious caramel filling is created with medjool dates and almond butter. What bad could possibly come of that?

Ingredients (Makes 6 bars) • For the ‘nougat’: • 85g ground almonds • 120g cashew butter • 3 tbsp honey • 2 tbsp vanilla protein powder • 1 tbsp coconut oil, melted • 1 tbsp almond milk For the caramel: • 90g dates, pitted and chopped • 3 tbsp caramel protein powder • 2-3 tbsp honey • 2 tbsp almond butter • 2 tbsp almond milk • 1 tbsp coconut oil, melted • Pinch Himalayan salt • 1/2 tsp caramel flavouring For the chocolate: • 100g dark chocolate, 85% or above • 1.5 tsp coconut oil, melted

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Method

Gently heat together the cashew butter and honey and stir until combined. Then place each of the nougat ingredients in a processor and blend smooth. If your mixture seems too sticky, add more protein. If it’s too thick, add a touch more almond milk or a splash of water.

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Press the nougat base down into a lined tin (I used a loaf tin), then place in the freezer as you make the caramel. Place your caramel ingredients into the processor and blitz until completely smooth - it will go smooth, just keep blending! Taste your caramel and add more sweetener or caramel, if desired. Smooth the caramel over your nougat, then place back in the freezer for at least three hours, or overnight if possible.

Once your base has set, remove it from the freezer and allow to warm slightly before cutting into bars. Once you have your bar shapes, gently melt together the dark chocolate with the coconut oil, then dunk each Mars bar into the chocolate to coat. Place on a tray lined with baking paper and leave to set before devouring.

’m not lying when I say that these are the gooiest, fudgiest protein brownies on the planet.

I mean, look at them. Look at that chocolate brownie porn, oozing with nutella goodness. Don’t they just look utterly delicious? Amazingly, these Nutella Protein Brownies aren’t just rich, chocolatey and utterly decadent, but they›re also extremely good for you. Low in carbs (especially sugars - they›re sweetened with apple puree) and gluten-free, they›re about as guilt-free as you can get.

Ingredients • 50g reduced fat almond flour • 80g cacao • 4 scoops chocolate whey • 1 egg • 1.5 tsp vanilla extract Couple drops liquid stevia • 300g unsweetened apple puree • 8 squares Lindt 85% dark chocolate • 4 tbsp coconut oil • 2 tbsp chocolate hazelnut butter • 1/2 cup roasted and chopped hazelnuts

Method

Preheat oven to 180C then grease and line a loaf tin. Combine the almond flour, cacao and protein. In a separate bowl, whisk together the egg, vanilla, liquid stevia (add more or some coconut sugar if you want things sweeter) and apple puree.

GOOEY PROTEIN BROWNIES

Gently melt together the dark chocolate with the coconut oil, then stir in the hazelnut butter until smooth. Pour into the egg mixture and combine, then fold this into the dry mixture. Spoon in the hazelnuts and give a good stir.

Pour into the loaf tin (use a brownie tin if you want smaller squares), then bake for 20-25 minutes so that it›s still gooey (I like mine verging on underbaked), then scatter over a few chopped nuts to decorate, if you like. Leave to cool before cutting into squares and enjoying.

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Chocolate Granola Tart

Recipe

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