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:
1/2 Cup frozen mango chunks
1/2 cup frozen blueberries
1/4 cup almond milk
1 tsp chia seeds
1tbsp almond butter
Pulse the mango, blueberries and almond milk for about 30 secs.
Stir with a spoon, gradually add the almond milk and pulse again.
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.
Hey Everyone, I’ve recently noticed how my relationship with food has changed within the past few months. I know exactly what my body needs and following that instinct has led to making progress in my fitness goals and mental health. This is sometimes referred to as ‘intuitive eating’ but it doesn’t always come naturally. Intuitive eating is personal to every individual; which means that intuitive eating for me is different from what it means for you. Nevertheless, a ‘what I eat in a day’ can give you some inspiration and show you that eating healthy doesn’t mean bland food. This is what I eat on an average day, keeping a balanced dairy and gluten-free diet.
This is definitely my favourite meal of the day! (That’s saying a lot cause I love every meal) Before eating I have a glass of water and my coffee with almond milk. I normally eat around 10am and I have a few breakfasts I alternate between, but today I chose my healthy banana pancakes. These never get old, they taste amazing and they usually hold me over until lunch. I love adding protein powder to the mix, especially if I have a weight session that day and my go to protein is the Organifi Vanilla.
This is my second meal of the day and I usually have it between 1-2pm. I like to think of my meals as balanced; carbs, protein, and fats. Today I had stir-fried veggie quinoa with grilled chicken breast. Quinoa is definitely one of my favourite sources of carbs, it’s easy to make and it takes less than 15 mins. I usually stick to lean protein so chicken breast is also a usual.
This is my pre-workout snack that I have between 4-5pm. This time, I had a protein coffee smoothie with banana, cacao nibs, and chia seeds. Gives you a great boost of energy while still being light, plus it’s ideal for my coffee lovers. If you’re tired of your typical green or berry smoothies give this one a try!
Gluten Free Pizza! You can’t go wrong with that. The crust is from Schar and it takes about 30 mins to prepare. This is a quick, easy dinner that I indulge in at least once a week. Unfortunately, Schar recently added Soy protein to their recipe so if you know any good gluten, soy, and dairy-free crusts, let me know down below. After dinner I tend to have something sweet; either dark chocolate (I like sweet switch’s 70% Dark), vegan hot chocolate or if I’m hungry, like I was on that night, I have some granola with blueberries and almond milk.
That’s it for the day, as you can see, I don’t restrict my eating or track my calories. Keep in mind I am currently trying to build muscle steadily and I workout 4-5 times a week. One thing to keep in mind is that not everyone should eat the same diet, but this is what works for me and I hope you enjoyed reading this post. Please like and follow for more posts, xoxo.
Combining my two favourite snacks; banana bread and cookies was one of my best decisions. These cookies are gluten and dairy- free and are pretty easy to make. They are the ultimate guilt-free snack; the flavour of banana bread but with the fun of cookies, while incorporating whole ingredients and superfoods.
3 ripe bananas
1 cup almond flour
1 1/2 cup gf flour
2tbsp coconut oil
1/3 cup coconut sugar/xylitol
1tsp baking powder
1tsp vanilla extract
2tbsp cacao nibs / dairy-free chocolate chips
Mash the bananas and combine the eggs, vanilla, cinnamon, coconut oil and sugar together.
Fold in the baking powder and flour until it forms a sticky dough.
Spoon the batter onto a baking sheet, allowing space between each scoop.
Top with the cacao nibs and bake at 180ºC for 30-35 mins or until the cookies turn golden brown.
I enjoy having these cold, but you can have them however you’d like. Thank you for reading, let me know if you try them out and please like and follow for more recipes like this one.
This is a delicious new recipe that serves as a healthy snack but also as a hack for your ordinary apple crumble. It’s dairy, vegan, and gluten free, but the best part is that it’s really easy to make. I tried this when I was craving a midnight snack, so here it is;
1/2 tsp any liquid sweetener (agave syrup/ honey for a non vegan option)
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.
Gluten Free bread (or any healthy alternative of choice)
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.
I have become obsessed with this recipe because it’s the quickest cake recipe ever and it definitely satisfies my sweet tooth. If you find yourself binge eating your batch of cupcakes or eating the whole cake, perhaps a one-serving recipe is the best option for you. There are some days where you’re just craving a dessert or cake but you’re worried about your goals, so one thing to remember is it’s okay to have a little treat once in a while.
The key to having a healthy relationship with food is by eating mindfully, this means if you want something sweet, have a healthy alternative with intention rather than mindlessly binge eating a batch of processed cookies. This way if you set out to indulge, you won’t feel the guilt, you only feel guilty when it’s an impulse.
This mug cake is the perfect indulgence, it’s soft, rich and tastes exactly like a regular chocolate cake, even though it’s gluten and dairy free. You can also make a vanilla version if you’d like. So here’s how to make it…
2tbsp corn flour (or any gf flour)
2tbsp almond flour
1-2tbsp cacao powder
1/2tsp baking powder
1tbsp coconut sugar (or any alternative)
3tbsp almond milk
1 pinch salt
1/2 tsp vanilla
1tbsp cacao nips (optional)
In a large mug, mix the flours, baking powder, sugar and cacao powder.
Mix in the egg, vanilla and plant-based milk until well incorporated.
Lastly mix in the cacao nibs (you can also use dairy free chocolate chips).
Place it in the microwave and cook for 1-3 mins (depending on your microwave). Mine usually takes 2 mins and if the top is cooked, then it’s done but you can always double check with a skewer.
Now you eat your cake straight from the mug!
Thank you for reading, I hope you enjoyed it. Let me know if you try out this recipe and follow and like for more like this one xoxo.
Gluten, dairy and guilt free. These brownies are rich, decadent and you wouldn’t even know whether or not they’re healthy! This is the second brownie recipe I’ve made because I want variation in my recipes, depending on what ingredients my readers may have available. The first included bananas, but this one is a little different, but the closest you can get to regular brownies.
1 cup oats
60g dairy free chocolate (I used sweetswitch)
1/4 cup coconut oil
1/4 cup raw cacao flour
1/4 cup almond milk
1/2 cup coconut sugar
1 tsp vanilla extract
Using a double boiler (heatproof bowl over a pot of boiling water) melt your coconut oil and chocolate.
In the meantime, blend your oats in a blender to make oat flour.
Once your chocolate has melted, remove from the double boiler and allow it to cool down.
Crack your eggs in a small bowl and use some of your chocolate batter to temper it. Mix well and add the eggs to the rest of your chocolate. Incorporate gently and you will notice the batter thickening.
Mix in the coconut sugar and vanilla.
Sift in your cacao and oat flour and fold in gently until your batter is well incorporated. The key is to not over mix your brownie batter.
Line a baking sheet with baking paper. I used a bread mould because I only made a small portion, but you can easily double the recipe.
Bake the brownies at 170º C for 30-35 mins depending on the accuracy of your oven.
Allow them to cool before slicing. (Tip: best enjoyed warm)
I hope you try out this recipe, it has definitely become one of my favourites. Thank you for reading, please like and follow for more, xoxo.
I recently came up with this recipe on the spot with basic ingredients, but it makes the softest brownies ever! The ingredients are clean and completely gluten, dairy and guilt-free! If you’ve tried baking with oats before, you’d notice that they aren’t the most forgiving and tend to become dry, but this recipe is a must try.
4-5 medium bananas (ripe)
1 cup oats
1/4 almond milk (or any plant-based milk)
2-3 tbsp erythritol/ coconut sugar
2 tbsp coconut oil
2-3tbsp raw cacao powder
1tsp vanilla extract
2 tbsp cacao nibs
Mash the bananas in a bowl, mix in the eggs, sugar and vanilla (above)
Blend the finely oats to make oat flour and mix into the batter.
Add in the almond milk and the melted coconut oil.
Sift in the cacao powder into the batter to prevent any clumps and fold in until well incorporated.
Pour the batter into a square pan and sprinkle the cacao nibs on top, bake in an oven at 180ºC for 40-45mins.
Let it cool and slice it evenly.
The best part about this recipe is that you can barely taste the banana and it has a great texture. I hope you try it out and let me know what you think. Thank you for reading, please follow and like for more xoxo.