Healthy Fruit Loaf

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Hey guys, welcome back to the blog, in this post I’m sharing a quick recipe for a gluten free fruit cake or loaf. This was pretty easy to make and should work with many adaptations so feel free to tweak it to your tastes. I am still experimenting with different flavours and ingredient combinations and I will be sharing those as well. If you have any gluten, dairy free recipes you’d like to see, please let me know down in the comments. So let’s get right into it…

INGREDIENTS

  • 2 cups gf flour
  • 1 cup almond flour
  • 2 eggs
  • 1/4 cup coconut sugar/ erythritol sugar substitute
  • 1/4-1/2 cup almond milk
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 cup fruit mix (raisins, dried orange)
  • 1/2 cup blueberries
  • 1/2 cup seeds/nuts (optional)
  • 1 tbsp lemon juice & zest

STEPS

  1. Combine the flours, sugar and spices in a bowl.
  2. Then whisk the eggs and milk together and combine with the dry ingredients until well combined.
  3. You may need to adjust the flour/milk ratio depending on the type of gluten free you’re using. I used a local blend but you will want a thick cake batter texture.
  4. Fold in the fruit into the batter and pour into your mould, you can also add extra nuts/seeds as toppings toppings, I usually add pumpkin seeds.
  5. Bake at 180ºC for 20-25 mins or until a skewer comes out clean.

You can store this up to two weeks in the fridge, I usually leave the loaf whole and cut it when serving. This recipe and other variations will be available in the ebook where I will share more tips on healthy gluten and dairy free baking. Thank you for reading, I hope you try out this recipe and please like and follow for more quick recipes xoxo.

Check out my recipe for cinnamon muffins!

Something New is Coming…

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Hey Guys, welcome back! Reflecting on everything, I realise that I started this blog almost 4 years ago and while the journey has been long and challenging, I am glad I never gave it up. We are still a small community and I hope with time we can grow to reach and inspire more people.

However, I appreciate every one of my readers, which is why I’ve started on a new project. You can already guess what it’ll be from the image above and I hope you will still be here when it is finally ready. I will be creating a recipe book with all of my gluten and dairy free recipes and much much more!! I will also be giving out the first few copies for free but for a limited time only, so make sure you follow the blog and follow me on instagram @healthboss_blog to know when it comes out!

What makes this recipe book different from all the others is that it is tailored for people who are just starting off with their new healthy lifestyle as well as people who have many allergies. When I started suffering from several food intolerances and allergies, I felt frustrated because most recipes consisted of ingredients that I couldn’t have or that were too complicated. The recipes in this book are easy to make, the ingredients are simple and meals will be categorised by the amount of time/effort it takes, but majority are quick and easy. Many of them concentrate on sweet treats and desserts so let me know if there’s any recipe you’d like to see down in the comments below.

Moreover, I want to show people that balanced eating can be affordable and simple and that you don’t need the latest diet app to help you eat intuitively. What’s great is that you will be able to tailor these recipes to your liking. I want to stress that your dietary needs are yours and yours alone, so adapt any recipe to your needs.

Thank you for your support, I will still be uploading new recipes and tips on the blog but the ebook will contain a lot more as a mix of recipes and real life advice. I am not a licensed dietitian or trainer, but I am a normal foodie who understands that eating healthy isn’t as straightforward as people make it sound but I make it work. Thank you for reading. Please like and share with others and stay connected for the next update, xoxo.

Healthy Custard Meringue Pies

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Hey guys, it’s been a while since I’ve written a new recipe but the wait was definitely worth it for this one. Believe or not, this recipe is dairy, gluten, AND sugar free. I’ve been having a major craving for mini pies these last few weeks and I’ve developed the perfect recipe for these mini custard meringue pies. The best part is that it’s basically foolproof and it tastes amazing even after a few days stored in the fridge. You could definitely make a large version of this pie but I personally enjoy the mini version better. You can also make any type of pie with this crust recipe, it also works great with apple or banana filling.

If you want to see the video of me cutting into this, check out my instagram https://www.instagram.com/healthboss_blog/

INGREDIENTS

Crust

  • 2 cups Almond flour
  • 1/4 cup coconut oil
  • 1/4 cup erythritol (I use Sukrin)
  • 1 tsp vanilla extract

Filling

  • 1 1/2 tbsp Custard Powder
  • 1 cup almond milk
  • 1/4 cup erythritol
  • 1 tsp vanilla extract

Meringue Topping

  • 4 egg whites
  • 1/4 cup erythritol
  • 1 tsp white vinegar

STEPS

  1. Combine all of the ingredients for the crust until it forms a crumble.
  2. Grease your pie moulds with coconut oil spray and press the crumble into the base of the mould and the push the excess into the sides to form the crust. Use your fingers to even out the thickness of the crust.
  3. Bake the crust in the oven at 180ºC for 10 mins or until it turns golden and hardens.
  4. Meanwhile, cook the custard by combining all the ingredients and stirring on a low flame until it thickens (do not let it boil). You can also follow the instructions on the box.
  5. Pour the filing into the crusts and bake on 180ºC for 10-15 mins or until the custard slightly hardens.
  6. While the pies are in the oven, prepare your meringue by whisking your egg whites in a mixer until they turn fluffy and form hard peaks. Slowly add in the sugar and vinegar while whisking until they turn glossy but stay fluffy.
  7. Spoon or pipe the meringue onto the tartes and change your oven setting to direct heat from the top. Bake until the meringue hardens on the top and turns golden.
  8. Leave to cool and refrigerate, it should store well for up to 4-5 days (not that you’ll have leftovers with this one).

I hope you guys enjoy this recipe, let me know down in the comments which new recipes you want to see. Thank you for reading, please like and follow for more recipes like this one, xoxo.

Healthy Vegan Mocha

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Vegan Mocha

Hey guys, it’s been a while since I’ve written a blogpost but I wanted to share a quick recipe with you that has stuck with me throughout the holidays. After wanting to add a little boost to my vegan hot chocolate recipe, I came up with a healthy mocha recipe. It’s quick to make and you most likely already have the ingredients in your kitchen. I am also working on a healthy boba milk tea recipe and if you want or have any other vegan drink recipes, please let me know down in the comments.

Ingredients:

  • 1 cup almond milk
  • 1 tbsp cacao powder
  • 1/2 tsp liquid stevia or maple syrup

Directions:

  1. Mix 2-3 tbsp of almond milk with the cacao using a matcha whisk. I found that a matcha whisk that helps green tea powder mix with liquid, allows the powder to dissolve better into the milk. Mix for around 1 min until well combined. (If you don’t have a matcha whisk you can try using a blender).
  2. Froth and heat the rest of your almond milk with your sweetener of choice.
  3. Combine both liquids together using the whisk.
  4. To make an iced version – opt out of heating the milk and pour over or blend it in with ice.

I hope you enjoy this quick recipe, if you have any suggestions, feel free to let me know. Thank you for reading, please like and follow for more recipes.

Gluten Free Donut Recipe (must try)

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Hey guys, I’ve been playing up with a recipe recently and ended up making these amazing donuts. I shared it with the whole family and they love it, so I thought I should share the recipe with you! These are pretty easy to make and they are dairy and gluten free as always. You can also alter the recipe and add a flax egg for a vegan option or use a blend of erythritol to make it sugar free. So here is how you can make them:

INGREDIENTS

  • 1/2 cup Gluten Free flour
  • 1/2 cup almond flour
  • 1tsp baking powder
  • 1 large egg
  • 1 tsp cinnamon
  • 1tsp vanilla extract
  • 80ml coconut oil
  • 80ml almond milk
  • 1/3 cup coconut sugar or sugar substitute
  • 1tsp white vinegar

STEPS

  1. Preheat the oven to 180ºC.
  2. In a large bowl, mix all the dry ingredients together; flours, baking powder, cinnamon, and sugar.
  3. In a separate bowl combine the egg, milk, vanilla, coconut oil, and vinegar.
  4. Add your wet ingredients to your dry ingredients and fold until well incorporated.
  5. Spray a donut pan with coconut oil and spoon the batter into the moulds until 2/3 full.
  6. Bake in the oven for 10-15 mins or until golden. (I always use a skewer to check if it’s cooked all the way through)
  7. Leave to cool and then you can coat it in cinammon and coconut sugar. You can store them in a cool, dry place for a few days.

This recipe is really simple and takes about 15 mins of prep time, let me know down in the comments if you try them out. Thank you for reading and please like and follow for more, xoxo.

Blueberry Mango Smoothie Bowl

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Vegan Smoothie Bowl

Hey guys, it’s been a while since I’ve posted but I’m coming back with the best vegan smoothie bowl! This recipe is very easy to make and you don’t even need a high-powered blender (I used my Nutribullet) it may take longer but it’s worth it. I usually like having this as a snack but it also makes a great breakfast. You can also add any supplements/protein powder to your smoothie bowl ( I was out of protein that day). So here’s what you’ll need:

INGREDIENTS

  • 1/2 Cup frozen mango chunks
  • 1/2 cup frozen blueberries
  • 1/4 cup almond milk

Toppings

  • 1 tsp chia seeds
  • 1tbsp almond butter
  • Cacao nibs
  • Coconut Flakes

STEPS

  1. Pulse the mango, blueberries and almond milk for about 30 secs.
  2. Stir with a spoon, gradually add the almond milk and pulse again.
  3. Blend until smooth and scoop into a bowl, topping it with anything you like. You can also use any liquid sweetener you like.

Thank you for reading, comment down any of your favourite smoothie bowl flavours, I’m looking to try out new combos. This was a quick one but let me know what you think and please like and follow for more, xoxo.

3 More Healthy Breakfast Ideas

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#1. Avocado Toast

I’m sure you’ve seen this meal a few times on instagram and from health influencers and that’s because it’s a quick and wholesome option, providing essential healthy fats, protein and carbs. I find this one to be a great pre-workout meal as well and the method is pretty straightforward so here’s what you need.

INGREDIENTS

  • Gluten Free bread (or any healthy alternative of choice)
  • 1/2 Avocado
  • 2 Eggs/ turkey slices/ salmon
  • S+P / chilli flakes

#2. Healthy Pancakes

You might think healthy pancakes can’t be real but they are. After making this recipe a couple of times, regular pancakes just don’t do it for me anymore. These ones are gluten, dairy and sugar free and they contain healthy fats, complex carbs and protein. Here’s the recipe. You can make them high protein if you’s like.

#3. Smoothie Bowl

Smoothie Bowls have been the trend of healthy breakfasts right along with avocado toast, as they should be. You can basically fit any fruit and even some vegetables into a smoothie bowl, plus it’s a great alternative to simply drinking a smoothie and you get your serving of micronutrients in. This is also a great vegan option; my latest addiction has been coffee smoothie bowls but you can make any variation you’s like.

INGREDIENTS

  • 1/2-1 cup Frozen banana chunks
  • 1/2 cup Frozen fruit (berries/mango/pineapple)
  • 3-4 tbsp plant-based milk
  • Nut/seeds (chia, pumkin, cacao nibs, almond butter)

Hopefully these have given you some new inspiration for your breakfasts and let me know what your go to breakfast is. Thank you so much for reading, please follow and like for more, xoxo.

Check out more healthy breakfast ideas here!

Banana ‘Nice’ Cream (vegan)

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Craving ice cream but not the guilt that comes with? This recipe is definitely for you. ‘Nice’ cream is a great low calorie, vegan option that takes little time to make. The best part is you can adapt this recipe to your taste so that you don’t even taste the banana.

INGREDIENTS

  • 1 cup Frozen Banana (I used sliced ripe bananas)
  • 1-2 tbsp plant-based milk (I used almond)
  • 1 tbsp cacao powder

Optional

  • 1tsp vanilla extract
  • 1 tsp cacao nibs
  • liquid stevia or agave syrup

STEPS

  1. Using a powerful Blender (I used a Nutribullet) blend the frozen banana until smooth. Add 1-2tbsp of almond milk to ease the process and pulse it at first.
  2. Once smooth, add any spices, flavourings and cacao nibs and blend further. The cacao nibs reinforce that chocolate flavour.
  3. Spoon the Nice cream into a bowl and top with granola and fruits or any nuts and seeds of your choice.

Other good flavour combos are Acai and frozen blueberries, coffee and cacao nibs, strawberries and coconut flakes. I hope you try out this recipe and let me know how it goes. This is great for dessert or even for breakfast! Thank you for reading and please like and follow for more delicious recipes, xoxo.

Healthy Konjac Noodle Soup

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Konjac noodles, also known as Shirataki noodles are made from the fibre of the root of the Asian Konjac plant. They are 97% water and are extremely low in calories and carbs, which make them ideal for weight loss. Moreover, since it is full of fibre, it keeps you fuller for longer and studies have shown that it has prebiotic properties that improve the gut flora.

INGREDIENTS

  • 1 portion of konjac noodles
  • 100g of chicken breast or beef
  • 1 cup chopped bok choy
  • 1/2 onion
  • 1tbsp garlic and ginger paste
  • 1tsp lemon zest
  • 2tbsp chopped spring onion
  • 2tbsp olive oil
  • 1 sliced red chilli or chilli flakes
  • 2 cups chicken or vegetable stock

STEPS

  1. First heat some olive oil in a pan, add the onions, garlic paste and chilli and stir until the onions turn translucent.
  2. Add the cubed chicken/beef and sauté until browned, this is when you can add any other ingredients you’d like such as mushrooms, broccolini or carrots. Add any spices as well as salt and pepper.
  3. Add the stock and let it simmer on medium heat.
  4. Drain the noodles and rinse them in water. Heat a pan on medium heat and let the noodles dehydrate for 5 mins or until all the water has evaporated. Stir them regularly to prevent them from shrinking if they’re cooked for too long.
  5. Add the noodles into the soup and the bok choy, close the pan with a lid for a few minutes so that the bok choy wilts, but does not overcook.
  6. Lastly add the spring onion and lemon zest.

This is one of my favourite recipes to make on the weekends, so I hope you try it out and follow for more healthy recipes, xoxo.

Healthy Chocolate Muffins

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agustin-ljosmyndun-1476609-unsplash

 

Gluten free, dairy free, sugar free and guilt free. This yummy recipe is easy to make and takes only a short amount of time. I recently made this one as a little treat even though I am improving my fitness goals, so you don’t have to worry that it will compromise your weight loss, it won’t (as long as you don’t eat the whole batch in a week).

What I find works best for me is to avoid batch baking, because otherwise I find myself reaching for one of these every day and that’s ok as long as you’re not going into a caloric surplus. I usually bake on the spot because these recipes are pretty quick to make.

INGREDIENTS:

  • 50g almond flour
  • 50g gluten free flour (I used neofoods all purpose blend )
  • 20 g cacao powder
  • 2 eggs
  • 40g erythritol/stevia blend (I used Sukrin)
  • 100 ml almond milk
  • 1/4 tsp vanilla powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • Cacao nibs (optional)

 

charisse-kenion-456578-unsplash.jpg

 

STEPS:

  • Mix all the dry ingredients together
  • Add the wet ingredients to the dry and combine well. Gradually add the milk until a desired consistency, the thicker the batter, the more dense your muffins will be.
  • Spray a muffin pan with some coconut oil and pour in the batter up to 3/4 of the mould.
  • Bake in the oven at 170ºC for 10-15 mins (these cook pretty fast so keep an eye on them)
  • Let them cool down before storing them in the fridge, they’ll last for 1-2 weeks.

 


 

  • Servings: 4
  • Calories: 173
  • Time: 20 – 25 mins

 

I hope you enjoy this recipe, let me know down in the comments if you do try them out. Please follow for more recipes like this one, xoxo.