Blueberry Chia ENERGY Smoothie

Blueberries are my favourite berry, and are ideal for my energy smoothie.  They are bursting with antioxidants and just so versatile.  My kids will eat frozen blueberries like sweets so I try and buy the organic brand to get chemicals down. Stock up on them while they are on special and store in the freezer till needed.

You can literally see the goodness!

 

Blueberry are an energy giving superfood that fuel the mind and body!  Try and eat a handful of blueberries every second day. 

 

Make sure you soak the almonds first, overnight if you can with a pinch of sea salt, this helps them to soften and turn into an almond milk without the need to make your own almond milk before hand. 

Another reason to soak nuts:

Soaking nuts also helps them to be easily digested and breaks down the process of hibernation that the nut has undertaken in order not to sprout until conditions are right.  This is how I explain to my kids the reason behind soaking nuts, if you want a more detailed explanation make sure you give it a google, or look out for my upcoming post on how and why to soak nuts. 

 

Right now we have a handful of soaked nuts, lets make a mouth watering energy smoothie!

 

Blueberry Chia ENERGY Smoothie

Ingredients:

1/2 cup blueberries (Frozen)

600mls water

1/2 cup soaked almonds

1 tbsp chia seeds (Soak these for at least 1 hours before adding to the smoothie).

1 large ripe banana

Squeeze of lemon or lime juice if you have it on hand. 

 

Method:

Whizz all the ingredients together really well and enjoy.

Makes one large or two small smoothies.  

 

Check out my delicious Strawberry Smoothie, it’s gluten and dairy free too! Tell me below, what’s your favourite berry right now?

 

Gluten Free Blueberry Pancakes

It’s freezing cold here, and it’s been raining for …of you know…just the last 7 days!

gluten free blueberry pancakes

And with the school holidays we have had extra kids popping in to play with our kids, and today everyone became a bit CRAZY and decided to run up and down the hallway making nosies that would be better off made…oh I don’t know…at someone else’s house! 

As a calm down activity we made a delicious batch of pancakes, using the last banana and a handful of frozen blueberries. 

 

I wondered how they would taste to the group of kids visiting as they aren’t gluten and dairy free kids.  BUT no one noticed and they all asked for seconds. 

GREAT!!! I love a recipe that is for everyone!

I love this recipe, it is dairy, wheat and gluten free so you don’t get that heavy foggy feeling like you do after eating regular pancakes.  Plus They are really low sugar, I just used a little coconut sugar as a sweetener along with the banana, because we were just eating them plain with out a topping.

 

You could leave the coconut sugar out, and just have them with a little honey or berry jam.  The blueberries give these pancakes a delicious pop of flavour, and the would be just as good served cold in lunch boxes…if they last that long!

 

Gluten Free Blueberry Pancakes

 

Ingredients: 

2 beaten eggs

1 mashed ripe banana

1 cup of almond or rice milk

2 cups of rice flour (I used brown rice flour)

2 tbsp coconut sugar (you could use honey)

2 tsp baking powder (gluten free)

3/4 cup frozen blueberries

Method:

  • Heat a pan on the oven top with a little coconut or olive oil.
  • Beat eggs in a large bowl and add the mashed banana.
  • Add milk, sugar, and flour with the baking powder.
  • Stir well until thick and creamy.
  • Add the blueberries and stir through gently so they don’t make the mixture too blue.
  • Pop large tablespoons of the mixture into the pan and cook for around 4 minutes, or until the bubbles start to pop on the pancakes.  
  • Flip over and cook the other side for around 2 minutes.

gluten free blueberry pancakes

Makes around 16 small pancakes.

Serve warm with sliced banana and a little honey or cold with berry jam.  

 

 

 

 

 

 

If you enjoyed this recipe LET ME KNOW BELOW, and check out my delicious recipe for Gluten Free NO BAKE PROTEIN BARS

Jamie x 

 

Don’t forget you can still grab my REAL FOOD SNACK eBook

Packed with budget friendly snacks for a healthy mind and body.

 

 

Dairy Free Strawberry Smoothie Recipe

Dairy Free Strawberry Smoothie Recipe

dairy free strawberry smoothie recipe

This is one of my favourite smoothie recipes and it makes a great base for other smoothies.  It doesn’t contain any banana which is helpful for those days when the kids have raided the fruit bowl and your supplies are low….pretty much daily at our house!

It is not only dairy free and vegan friendly but this dairy free strawberry smoothie recipe works without expensive nut milks, PLUS you don’t even have to make your own nut milk. 

By soaking a handful of almonds the night before you activate them.  This makes them easily digestible and soft enough to turn into a yummy nut milk just by whizzing it well with the the other ingredients. 

 

 

It also helps keep in the extra fibre than can be lost when putting nut milk through a sieve.  

 

Dairy Free Strawberry Smoothie Recipe

 

Ingredients:

1/2 cup of well soaked almonds

600mls water (or you can use coconut water if you have it handy)

1 cup of frozen strawberries (use other berries if you have them and don’t have strawberries, but they may not make it as sweet).

A good squeeze of lemon (I used 4 drops of my doTERRA lemon essential oil)

 

Method:

Simply whizz all ingredients really well.  I pop mine into my Blitz 2 Go and whizz for 30 seconds 3x. 

 

These delicious and refreshing smoothies go really well with my Easy Soft Peanut Butter Cookies – these are dairy free too are whipped up with only 4 ingredients! 

 

Remember: If you would like more recipes that are dairy free and easy to make let me know.  I have lots of yummy and nourishing recipes that I am happy to share with those wanting to make healthy changes to their lives. 

 

In the meantime I hope you enjoy this recipes as much as we do at our house! Jamie x 

 

Easy Soft Peanut Butter Cookies

Easy Soft Peanut Butter Cookies

easy soft peanut butter cookies

These are insanely good, and are both sweet and salty all at the same time. I LOVE they have just 4 ingredients!

You can add a pinch of salt to the recipe but I found the peanut butter gave it all the salt it needed. 

I love these to take on long walks when you need that extra protein to keep you going. 

Be warned…kids love these easy soft peanut butter cookies, and will finish a batch before they have cooled if you don’t hide them away first.

 

Be creative with this recipe, try adding extra bits as you go, pop a walnut in the top pf each one before cooking or add some organic cocoa powder to make them chocolatey too! 

 

Easy Soft Peanut Butter Cookies RECIPE

Ingredients:

Pop them into the oven for 10 minutes

160g Peanut Butter (I used smooth)

100g Almond Flour

1 beaten free range egg

60g coconut sugar

 

Method:

Preheat oven to 180 C.

Pop all 4 ingredients into a bowl and mix well to combine.

Use hands to forms into small balls and flatten down with a folk onto a lined oven tray.

Bake for around 10 minutes until lightly golden on the tops. 

Makes 16 small cookies.

 

Try these with my easy Strawberry Smoothie

See how easy they are to make, the only problem is making them last because they are really good!! Try doubling the recipe to make a large batch.

 

Try these with my nourishing Dairy Free Strawberry Smoothie – It only has 4 ingredients too!

Jamie x 

Honey Nuts Recipe

Delicious Honey Nuts Recipe

honey nuts recipe

Nuts are so good, and a large part of my families healing diet.  However my kids, like most, don’t really enjoy sitting down to a handful of plain nuts. 

That’s why I use nuts in my baking, smoothies and snacks! That way they still get the goodness of the nuts and their tummies stay healthy.

 

I think of nuts and seeds like vitamins for the mind and body!

 

Once you have these delicious nuts in a jar in the cupboard the uses are endless. I use these as a great snack all on their own, or as a topping for a bowl of fruit and muesli. 

The honey adds a sweetness, the salt is satisfying, and the cinnamon helps keep sugar levels balanced! This is a great recipe because the honey hardens into a yummy glaze that doesn’t stick to fingers. 

 

Honey Nuts Recipe

Ingredients:

2 cups of nuts (Use your favourites, I used almonds, cashews and walnuts for this recipe)

1 heaped tbsp of honey

1 heaped tsp of coconut sugar

1/2 tsp cinnamon

Pinch of sea salt

 

Method:

Preheat oven to 160 C.

Place the raw nuts on baking paper on an oven tray.

Then pop all ingredients EXCEPT the nuts into a small pot on the stove top and melt together.  

Bring to the boil and stir for 1-2 minutes, making sure it doesn’t burn.

Remove from heat and pour over the nuts.

Place the nut mix into the oven and bake for 5-10 minutes.  Watch they don’t burn, and take them out when they are lightly toasted.

Once toasted and removed from the oven, stir the mixture to evenly coat and let cool before popping in a glass jar to store. 

 

honey nuts recipe

If you loved the Honey Nuts Recipe then try my delicious and nourishing HEALTHY PEANUT BROWNIE RECIPE.

Jamie x 

 

Black Bean Buddha Bowl Recipe

The Black Bean Buddha Bowl Recipe 

We are pretty much Buddha bowl mad at our house, ESPECIALLY for lunch. 

Many people struggle worth lunch ideas, they have little time to make something, and little time to eat it.  Buddha bowls are idea because you can use leftovers to create them, cutting down on time and money PLUS you can make them ahead of time. 

If you are off out to work you can layer your Buddha Bowl in a jar of pop it in a container to show off at lunch time! 

This recipe has black bean bites which are a great source of protein to keep you going through they day.  These are equally yummy hot or cold and keep well in the fridge for the next days bowl.

 

What’s In The Black Bean Buddha Bowl?

 

black bean buddha bowl recipe

Black Bean Bites: (Simply mix a drained and rinsed tin of black beans with 1 egg and 1/2 tsp of Cajun spice, and mash together well.  Cook in a fry pan for 5 minutes each side until brown).

Cashew Nuts

Brown Rice & Quinoa Salad

Baby Spinach Leaves

Sliced Red Onion

Sliced Tomato

Sliced Pickles

Toasted Sunflower & Pumpkin Seeds (Pop raw seeds into a fry pan with a tsp on oil and light brown.  Add a tbsp of organic Tamari after removing from the heat.  Stir through and store in a glass jar once cool).

Dairy Free Basil Pesto Dressing

 

 

Arrange the ingredients in the bowl and add the delicious dressing to finish it off!  Don’t forget KIDS love these bowls too.

Change it up to suit what you have, or just add fried beans without making them into bites and leave out the egg to make this bowl completely vegan friendly too. Share your Buddha Bowl creations with me on Facebook. 

Jamie x