Healthy Orange Cake Recipe

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Hey guys, welcome back to the blog. Today’s recipe is a new one, a gluten and dairy free orange cake! This simple recipe is a twist on my usual lemon bars. It is a soft, yet denser cake, covered with a sweet orange syrup. This is my first time experimenting with fresh oranges, without any orange extract. While you can add orange extract to boost the flavour, I’d definitely recommend adding freshly squeezed orange juice to this one. The recipe yields 9 servings but you can easily double it. The cake is best served warm and would pair great with fresh fruit. Here is how you can make it!

Ingredients

  • 1/4 cup coconut oil
  • 1/3 cup erythritol sugar
  • 1 tbsp orange zest
  • Freshly squeezed orange juice (I used 3 oranges)
  • 3 medium-sized eggs
  • 1 cup almond milk (or any plant-based milk)
  • 1 1/2 cups gluten free flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 2 tbsp honey + juice from 2 oranges (for the simple syrup)

Instructions

  1. Preheat the oven at 150ºC.
  2. Whisk together coconut oil, eggs, sugar, and orange zest.
  3. Mix in the orange juice.
  4. In a separate bowl, mix the flours and baking powder together.
  5. Sift in half of the dry mixture into the wet and fold in gently.
  6. Alternate between adding in the almond milk and dry mixture until you get a smooth, thick batter.
  7. Pour the batter into a lined baking tin and bake at 180ºC for 25-30 mins, until the top turns golden.
  8. To make the simple syrup (traditionally made with equal parts sugar and water), slightly warm up some honey and mix in the orange juice.
  9. Use a fork or skewer to poke small holes in the cake, drizzle the syrup all over and cut into squares before serving.

I hope you try out this recipe and find it helpful. I have a few more recipes coming out this month so keep an eye out for more gluten and dairy free baking. Please like and follow to support the healthboss community and thank you for reading, xoxo.

Healthy Chocolate Cake Recipe

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You need to make this recipe!

I’ve always been a fan of chocolate cake, I mean who isn’t? But, as much as I love it, I don’t always feel that great after eating it. While there’s nothing wrong with indulging in a traditional chocolate cake without any guilt, I still wanted to enjoy a version that didn’t throw me into a food coma. That’s why I wanted to create a chocolate cake recipe that was rich and decadent yet light and simple. I made this chocolate cake a while back for Christmas and it’s become a personal favourite since then. It is gluten and dairy free, as well as sugar free if you use a sugar substitute like I did. Most importantly it is super quick and easy to make. So here’s what you’ll need…

Ingredients

  • 1 cup oat flour (simply blend some oats in a blender or food processor)
  • 4 eggs
  • 1 cup chocolate chips (I used pure chocolate pellets without dairy or sugar). You can also use roughly chopped dairy free chocolate (I like the one from sweet switch)
  • 2 tbsp raw cacao powder
  • 1/3 cup xylitol (or any sugar substitute)
  • 1/3 cup almond milk
  • 1/2 tsp baking powder
  • 1 pinch of salt

Steps

  1. Preheat your oven to 170ºC
  2. Over a double boiler, melt the chocolate with the almond milk, stirring gently.
  3. While the mixture is melting, separate your egg yolks from the whites.
  4. Whisk the egg whites until they become fluffy and soft peaks form.
  5. Once the chocolate has melted remove from the double boiler, allow to cool slightly and stir in the xylitol.
  6. Now take your yolks and temper them by adding a spoonful of the chocolate mixture and combining.
  7. Add the tempered yolks to the rest of the chocolate.
  8. Sift in 1/3 of the oat flour, the baking powder, salt, and cacao powder into the chocolate. Fold gently until well combined.
  9. Now add a third of the egg whites into the batter and fold gently. Repeat these steps until you’ve added in all your flour and egg whites. It’s important not to over mix, fold in the ingredients with a spatula to achieve the best results.
  10. Once fully incorporated, transfer the batter into a lined cake tin and place in the oven.
  11. Bake for about 30-45 minutes, once the cake is cooked in will be firm all the way through.
  12. Allow it to cool before removing from the tin and slicing.

Tips

  • Double boiler: to use a double boiler simply boil water in a saucepan and place a heatproof bowl over it to melt the chocolate in.
  • Oat flour: when making oat flour it’s useful to make sure your blender is completely dry and pulse the oats. I love using oats for this recipe because it’s light but keeps the cake moist. I wouldn’t suggest changing out the flour.
  • Tempering your yolks is necessary to prevent them from cooking in the hot chocolate.
  • With this type of cake, folding your flours in is better than whisking because you don’t want to over-mix. You want the batter to be airy and not dense.

I hope you try out this recipe and let me know how you find it. I know how ‘guilt-free’ treats are hard to come by which is why I try to find the best alternatives to make my own. If you’d like to see more of these recipes and other tips on healthy baking, please like and follow for more, xoxo.

Healthy Baked Oats Recipe

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Hey guys, welcome back! It’s been a while since I posted a new recipe so here is my latest obsession! Protein baked oats that take less than 10 mins, can be made in the microwave, and taste like banana bread. So here’s how you can make it…

INGREDIENTS

  • 1/2 cup oats
  • 1 banana
  • 1/2 scoop protein powder (I use Women’s Best Vegan Vanilla Protein)
  • 1 egg
  • 1/4 cup almond milk
  • 1/2 tsp of cinnamon
  • 1/2 tsp baking powder
  • Liquid Sweetener (I use WB’s sugar free syrup)
  • Toppings (optional)

STEPS

  1. Combine your oats, egg, almond milk, banana, protein powder, cinnamon, and baking powder in a blender until smooth.
  2. Pour the batter into a large mug (the batter shouldn’t exceed 3/4 of the mug)
  3. Cook in the microwave for 3 mins (depending on the level of your microwave) or you can also bake it in a muffin tin in the oven for 5-10 mins.
  4. Allow to cool, drizzle with sweetener of choice and top with anything you like. I chose almond butter, but you can also opt for berries anything you like.

I hope you enjoy this quick recipe, let me know down in the comments what you’d like to see next and please like and follow for more, xoxo.

Breakfast Oatmeal Cookies

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These almond oatmeal cookies are a quick healthy bake and are great for weight loss. They are rather filling which is why this recipe yields about 8 cookies but you can easily double it. They are also lower in calories than my usual cookie recipes because they are made with oat flour rather than regular gluten free flour but feel free to check those out as well. More Cookie recipes here.

INGREDIENTS

  • 2 eggs
  • 1/2 cup coconut sugar / sugar substitute
  • 2 cups oats
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 tsp baking powder
  • 1 tbsp almond flakes + pumpkin seeds

STEPS

  1. Combine eggs, sugar, and spices.
  2. Blend the oats coarsely into oat flour and add the baking powder.
  3. Fold the dry ingredients into the wet.
  4. Form dough balls and spread each one on a baking sheet. Press the almonds and pumpkin seeds into the cookie, you can also add raisins.
  5. Bake for 15 mins at 180°C until golden. Allow to cool down and store in an airtight container.

So that’s the quick recipe for this week. Thank you for reading, please like, share and comment if you’d like to try this recipe out and follow for more quick ideas like this one, xoxo.

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!

5 Tips to Stay Healthy During Lockdown

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Lockdown has been tough on all of us and just when we thought it was over, it came back to slap us in the face again. This is the second lockdown we’ve gone into and I have to admit that it’s harder than the first one. We find ourselves stuck in the house, unable to go to the gym or get our steps in (unless you luckily have an at-home gym) and thus we’re mostly inactive throughout the day. This means that our energy expenditure lowers significantly and you may be worrying about putting on weight or losing your gains, but I want to share a few ways that you can stay healthy during lockdown. However, I’d like to preface that these tips can be helpful even out of lockdown, for example if you don’t have access to a gym. These tips are from personal experience only, so adapt them to your body and your needs.

Let’s get started…

#1. Don’t Stress About the Little Things

We’re already dealing with enough stress during lockdown and we don’t need to add any unnecessary stress onto that. So worrying about losing muscle or putting on weight is not going to help, because there is nothing wrong with either of those things. Most of us, including me, stress too much about things that won’t even alter our lives, however I don’t want to belittle these emotions because they are very real and hard to control. I still want to reassure you that those things don’t matter in the long run.

#2. Do What You Can

It can be hard to stay active during lockdown, but you can find ways to use up your energy through home workouts, yoga, dancing, skipping rope or any way you’d like. Simply find a way to keep your body moving, it will help you feel much better both physically and mentally.

#3. Trust Your Body

Sometimes you need to trust your body to regulate itself, for example when I got into lockdown, my appetite decreased along with my energy expenditure. So if your body is asking for food don’t deny it, restricting yourself will not help, but if you feel like you’re constantly binge eating and things are going out of hand then you might want to try implementing some structure into your day like intermittent fasting.

#4. Mental Health Matters

Do not neglect this aspect of your life in such critical moments, your mental health is just as important as your physical health. Take time to unwind because if you’re working or studying during lockdown, the boundaries between productivity and relaxation are blurred. Do not punish yourself for overeating or not exercising either, the best thing to do is to start back up the next day as you usually would. Punishing yourself only puts unnecessary stress on your mind and body.

#5.Be Mindful of Your Nutrition

Lastly, being more mindful of the things you consume will help you stay healthy during lockdown, while eating something that doesn’t form part of your usual diet isn’t going to harm you, try to have wholesome meals as much as possible, ensuring you’re having carbs, protein, healthy fats and veggies. If you want to binge eat a pack of chips, make sure you’re doing it intentionally as in actively deciding that that’s what you want to do instead of mindlessly eating, but also make sure you have healthier meals throughout the day.

I hope you guys enjoyed this post, please like and follow for more and follow my Instagram @healthboss_blog for more food pics and recipes.

Check out How to eat Healthy on a Budget!

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.

What I eat in a Day (Cutting)

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Hey guys, so I just started cutting about a month ago and I thought I’d share what I eat in a day. Please keep in mind that every body is different and our caloric needs vary depending on gender, height, weight, and activity level, which means you shouldn’t determine your nutrition on what I eat. This is just to give you some inspiration and to share my progress. Also, let me know down in the comments if you’d like to know how I’ve been dealing with the cut. Keep in mind, I only eat this way during the week, I allow myself more flexibility on the weekends.

With this cut I’ve aimed to up my protein and healthy fats while slightly lowering my carbs. My calories have dropped compared to my bulking phase but it won’t remain like this for long; I will gradually increase my calories to maintenance level with time.

Healthy Breakfast For fat loss

BREAKFAST

Definitely still my favourite meal of the day! I usually have breakfast around 10am, consisting of two eggs with gluten free toast and almond butter every morning. I usually train right after breakfast so this is a filling meal and it’s balanced with protein, carbs and healthy fats, giving me the energy I need for weight training. I also had coffee with almond milk right after.

Healthy Lunch Ideas

LUNCH

Lunch hits at about 2pm for me and I keep it pretty simple with chicken and veg, I always love to add the carbs smart 1000 island dressing, which is a low calorie dressing. I’ve also been sticking to chicken breast most of the time as it’s more lean than dark chicken meat and I make sure I have a healthy serving of greens. I also have my second cup of coffee after this because I love it!

SNACK

My snacks vary each day but on that day I had a few almonds and blueberries, sometimes I have apple slices with almond butter instead, but again I kept it simple with protein, fats, and carbs. I also have a bowl of popcorn from time to time if I’m craving something salty. I snack around 3-4 pm.

Healthy Dinner Ideas

DINNER

My last meal of the day right before 6pm, I had beef stir fry with chickpeas. I always use lean grass-fed beef, it’s great protein along with the chickpeas. Again I’m addicted to this banting dressing! I also had a piece of Sweet Switch 70% Dark chocolate after dinner; it’s dairy and sugar free! I usually have tea after, I’ve been loving this Chocolate Roobois Blend, or if I’m being reckless I have coffee, but I’m still working on stopping that. (Just keeping it real nobody’s perfect).

Check out my last what I eat in a day Bulking edition right here!!!

Thank you for reading this post! I hope you enjoyed it, if you did please like and comment. Follow for more posts like this one, xoxo.