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.
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
Combine eggs, sugar, and spices.
Blend the oats coarsely into oat flour and add the baking powder.
Fold the dry ingredients into the wet.
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.
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.
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…
2 cups gf flour
1 cup almond flour
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
Combine the flours, sugar and spices in a bowl.
Then whisk the eggs and milk together and combine with the dry ingredients until well combined.
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.
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.
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.
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.
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.
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.
Combine all of the ingredients for the crust until it forms a crumble.
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.
Bake the crust in the oven at 180ºC for 10 mins or until it turns golden and hardens.
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.
Pour the filing into the crusts and bake on 180ºC for 10-15 mins or until the custard slightly hardens.
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.
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.
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.
Decent gluten free croissants were a myth, something I dreamed of but couldn’t have. Unfortunately. if you go gluten free it means you forgo pastries and you’re left staring at the real thing in instagram posts and through café windows. Usually, decent gluten free croissants are hard to find because pastry needs gluten to rise and get that flakiness, which is why most croissants are often hard and dry. But after craving gluten free croissant for almost a week I decided to take a risk and try making my own. I looked up several recipes but they all seemed too complicated and took too long or too many ingredients so I decided to try making my own recipe. Now, I expected this recipe to go horribly wrong and I had prepared myself for utter disappointment and inedible croissants, so you can imagine my shock when the croissants came out golden, flaky on the outside and soft on the inside. This has to be the best gluten free croissants I’ve ever had and to confirm it, I had my whole family try it out; including my non gluten-free dad who loves the real version yet went for seconds.
I honestly had to make sure I wasn’t dreaming because how the hell did they come out so good on my first try?! My second thought was sharing it with you guys because it would be a shame not to. The process is really simple and you most likely have all the ingredients you need for this recipe. Unlike most croissant recipes, this one doesn’t require complicated ingredients or 8 hours of prep time. So here it is…
500g Gluten Free All Purpose flour (I use one that’s great for bread recipes)
250ml Almond Milk (or any milk you like)
2tbsp Coconut sugar
1/4 cup olive oil
3/4 Stick of Butter
First add 5 tbsp of warm water to a bowl and sprinkle your yeast over it to activate the yeast (skip this step if you’re using activated yeast). Do not mix, let rest for 10 mins.
In a separate bowl, add in your dry ingredients; flour, sugar and a pinch of salt if you’re using unsalted butter. (You can add the dry yeast here only if you’re using the activated one).
In another bowl, mix in your wet ingredients; milk, 3 eggs and vinegar.
Now come back to the activated yeast (should form a slightly foam) and stir it well.
Combine the wet and dry mixtures along with the olive oil and the yeast. You can use a hand mixer for this but I suggest using your hand since you will be kneading the dough.
Once the dough has properly formed, let rest for about 30 mins.
Then dust your surface with more flour and scoop out the dough, start kneading with a bit of flour so that it doesn’t stick.
Roll out the dough into a thick square, slice about half of your butter into thin slices (you can roll the cold butter between two pieces of parchment paper to form a slab.
Place the layer of butter at the centre of the dough and fold the sides like an envelope.
Repeat this process with the other half of the butter, so that you have 2 layers of butter in the dough.
Now place the dough into the freezer for about 20 mins. This will make it easier to roll it out once the butter is firm.
Make sure to clean your working surface, dust it with flour and take out the dough to roll it out into thinly (about 3-5mm).
Preheat over to 200ºC.
Slice the dough into triangles (isosceles) and start rolling from the bottom of the triangle towards the tip, so that it forms the shape of a croissant. (I’ve only included the two pictures below for reference).
Place the croissants on parchment paper and mix the remaining egg for an egg wash. Gently brush each croissant with the egg wash so that they become golden brown.
Bake the croissants for 20-25mins or until golden brown on the top and bottom. Enjoy them warm or store in a cool dry place and reheat when necessary.
If there’s one recipe you need to try out from me it’s this one! These croissants did not last long in my house but I will definitely make them again. If you have any recommendations or recipe requests please let me know down in the comments. My next challenge is making pain au chocolat and I can’t wait to use vegan chocolate in a similar recipe. Thank you for reading and checking out my blog, please like and follow for more posts like this one, xoxo.
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.
1 cup almond milk
1 tbsp cacao powder
1/2 tsp liquid stevia or maple syrup
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).
Froth and heat the rest of your almond milk with your sweetener of choice.
Combine both liquids together using the whisk.
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.
You may think that eating healthy is expensive and will run you dry, but this belief is far from the truth. While eating healthy can be costly, it can also be cost-effective if you apply a few of the tips down below. I think this discussion couldn’t come at a better time, especially in the current state of the world, so today we’re going to be going over a few tips to help you eat healthy on a budget.
Tip #1. Buy Frozen Veggies & Fruit
Fruits and veggies can sometimes be pricey, for example; blueberries are one of the most expensive berries. Which is why the best option is to buy them frozen; as they are just as healthy and they are prepped when they are in their prime stage. Moreover, you can use these in smoothies, your oats or stir fries.
A few good options are:
Tip #2. Choose Whole foods Over ‘Fake Foods’
By fake foods I mean, if you have to choose between your $100 Protein powder and actual fresh protein, choose the whole food. Making the right choices and prioritising is essential in eating healthy with minimum cost. Instead of buying 20 protein bars, buy filling whole foods that are less processed, because you may think that one ‘processed’ food item is cost effective but when you add up the amount you may be buying in a month, that adds up. So remember to look at the big picture and that inexpensive isn’t always the best option.
Tip #3. Meal Prep at Home
Eating out is usually more expensive than eating at home and you can be even cost effective by planning your meals or meal prepping for the week. This will help you plan you monthly food budget and avoid any food waste.
Tip #4. Make a Grocery List & Stick to it
Often we find that we go to the supermarket with a budget in mind, but end up exceeding that by an unreasonable amount and that’s because we all get distracted by and tempted by things we don’t need. This is why planning ahead can be beneficial, if you know which meal you have planned for the week, it’s easy to make a list and buy only what you need.
Tip #5. Don’t Buy in Bulk
Avoid buying fresh vegetables and fruit in bulk, if it’s possible try buying them weekly or once every two weeks. This is to avoid any wastage as most of the time, buying veggies in bulk means some goes bad before you get a chance to use it.
However, buying other ingredients such as grains; oats and quinoa, in bulk is a good idea.
Tip #6. Make Your Own Recipe
Sometimes making a product at home is much more cost-effective than buying at the store. For example you can make your own gluten free granola or protein bars at home rather than buying the overpriced product at the store. Moreover, these products often contain unnecessary sugar and preservatives, which you can avoid by making your own.
Local produce is often less expensive and a great way to support the community. Try finding your produce at a local farmer’s market, you’ll often find that it’s more cost-effective than buying at a supermarket. In addition, this means you’ll avoid unnecessary packaging/plastic used in stores, making your shopping and lifestyle more environmentally friendly.
Tip #8. Baby steps
When starting a healthy lifestyle, it’s not practical to jump into the gluten free, sugar free or vegan world, because you’ll feel lost and you’ll find the cost overwhelming. Instead you should approach it steadily, for example, buying 10 different brands of almond milk is not the way to go. What you should do is start by making some healthy food swaps, you can check out a list of my grocery staples right here.
Tip #9. One Pan Meals
One pot or one pan meals are quick, inexpensive and everyone loves them, besides it doesn’t get any easier than throwing some protein and veggies in a pan and calling it a day. Stir-fries are also a great options for this and the best part is you can cook in bulk and save for meal preps.
Tip #10. Try Grocery Delivery
I’ve seen two types of grocery delivery services; one where you select a few meals and you’re set the ingredients for those recipes and second, where you put together a grocery basket and have it delivered. Either way, these are a great way to eat healthy on a budget and brands such as; Thrive Market and Hello Fresh claim to save you a considerable amount of money through their services so it’s definitely worth trying out.
To summarise, it’s definitely possible to eat healthy on a budget and you should never feel pressure to completely jump to the other side. Balance is key so take it step by step and you’ll find what best suits your lifestyle. The important thing is not to let your eating habits or food itself rule you, you control your habits. I hope you enjoyed this post, please like and leave a comment if you did and feel free to follow for more posts like this one. Thank you for reading, xoxo.
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:
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
Preheat the oven to 180ºC.
In a large bowl, mix all the dry ingredients together; flours, baking powder, cinnamon, and sugar.
In a separate bowl combine the egg, milk, vanilla, coconut oil, and vinegar.
Add your wet ingredients to your dry ingredients and fold until well incorporated.
Spray a donut pan with coconut oil and spoon the batter into the moulds until 2/3 full.
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)
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.
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.