Recipes – aliceinhealthyland

Vego Shepherds Pie

May 24, 2021May 24, 2021Leave a comment

By Alice Bingham

Ingredients List

4 small sweet potatoes, peeled and sliced
1 tin lentils, drained
1 tin baked beans
1/3 cup frozen peas
1/2 cup vegetable stock
1/2 cup carrots, diced
Pinch of salt and pepper
1 Tbsp. brown sauce
1/3 cup grated cheese (can use vegan)
1 tsp. Vegemite
1/2 cup water
2 squares frozen spinach
1 tsp. olive oil
1 garlic clove, diced
1/2 onion, diced
1 tin tomatoes

Method

Boil the sweet potatoes until cooked.
Prepare your 4 dishes for baking.
Sauté the onions and garlic in the saucepan.
After 3 minutes pop in stock, veggies, lentils. Mix in the Vegemite and any extra water you may need. Cook on low heat for 20minutes until stewed together.
Mash the potatoes with the cheese.
Preheat oven to 180degrees.
Place a few big spoons of the mixture into an oven proof dish and then top with the potato mash. Use a fork to push the potatoes to the side. This also helps the top to go crispy.
Bake for 30 minutes in the oven.

Enjoy 😊 . This would be great for meal prep too. Serve with some greens.

For more recipes visit – http://www.instagram.com/aliceinhealthyland

Blueberry Breakfast Muffin’s

May 13, 2021May 13, 2021Leave a comment

Ingredients List

2 vegan or normal eggs

3 Tbsp. shredded coconut

1 banana, mashed

1 red apple, diced

2 cups organic raw oats

1/2 cup almond meal

1/3 cup vegan vanilla protein

1 tsp. cinnamon

1/3 cup buckwheat flour

3/4 cup blueberries

Method

1. Blitz all ingredients except the blueberries in a high speed blender.

2. Preheat oven to 180degrees. Spoon mixture into the muffin tray.

3. Top with blueberries and put in oven for 30-35minutes.

4. Serve with a nice cuppa or some yogurt.

Notes – Store in a air tight container in the fridge. Can be frozen too. For my own meal prep I have about 2 of them for breakfast.

– Can swap the blue berries or dark choc chips, mixed berries or fruit and nut.

The easiest most delish dinner ever! Took 10minutes max to put together. 2 out of the three kids smashed it (Winnie doesn’t like dinner in general 😂). And I’m sure 2 adults will have a good go at this too.

Ingredients

✨ 1 pack wraps ✨ 1 tin @globalorganicsau baked beans ✨ 1 can @globalorganicsau tomato’s ✨ 1 can black beans ✨ 1 serve @mingleseasoning Mexican herbs ✨ 1/3 cup organic corn ✨ 1/2 serves of spinach block (frozen) ✨ 1 Tbsp. vegan mayo or mayo of choice ✨ 1/2 cup vegan cheese, cashew cheese or cheese of choice✨ Fresh coriander to top

Method

✨ Place baked beans, tomatoes, corn, black beans, seasoning and spinach in the pan. Cool for like 8minutes.✨ Place a little olive oil in a oven proof dish. Get the wraps and fill them with mixture. Roll up, doesn’t have to be neat. Put in the baking dish.

✨ Place left over mixture on top of the wraps. Then sprinkle with the cheese, mayo and coriander.

✨ Bake in pre heated oven for 20minutes on 180degrees.

✨ Lactation Cookies ( . )( . ) 🍪’s ✨

November 9, 2020Leave a comment

Ingredients 👇🏼👇🏼

80g coconut sugar
2 Tbsp. maple syrup
2 tsp vanilla extract
1 egg or chia egg
1 cup gluten free flour
1/2 cup rolled oats
3 Tbsp. flax seed
½ tsp bicarbonate of soda
Pinch of salt
3 Tbsp. coconut oil
150g of choc chips, can use darkl
Optional by great for feeding – 2 Tbsp. @milky.mumma Chocolate BF smoothie blend.

🍪 Preheat oven to 180degrees.
🍪 Mix all ingredients in a bowl.
🍪 Roll cookies dough into call and place on baking paper and into the oven for 15:20minutes.
🍪 Store air tight container.

Peanut Butter + Cranberry Bliss Balls

September 29, 2020September 29, 2020Leave a comment

Peanut Butter + Cranberry Bliss Balls

Ingredients 😋

½ cup 100% Peanut Butter
2 tbsp Peanut Butter Powder by @macr0mike
1 cup Oats
5 large Medjool Dates, presoaked in ¼ cup Boiling Water
¼ cup Almond Meal
¼ dried Cranberries
1 tsp coconut oil
1 tbsp Manuka Honey or Maple Syrup
¼ tsp vanilla essence

Method 😋

Blitz all ingredients in a food processor until the mixture can rolled out into bliss balls. If you like them really smooth, blitz oats into a flour first.
Roll into 10 large bliss balls or 20 small ones. Allow to set in fridge then store in a glass jar or container in the fridge.
Enjoy 😉
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Thanks to my girl @wyldefolkstudio_ for taking these snaps 📷 and letting your adorable pup “Teddy” (swipe 👉🏼) join me in the kitchen.

Peanut Butter Cookies 🍪

September 3, 2020Leave a comment

I am totally digging anything with Peanut Butter at the moment. Like literally obsessed. I may be eating it from the jar 🤔.
The kids and I made these a while back and you kept asking me to get my 🍑 together and give you the recipe 😂.

Ingredients 🍪

1 cup of flour (I used spelt but you can use what you wish)
1 cup oats, grounded
1 tsp. baking powder
1 pinch of salt
1/3 cup of peanut butter powder or 1/2 cup peanut butter. (I used @macr0mike powder)
1/4 cup coconut sugar
1/2 cup almond milk (or milk of choice)
1 egg or chia egg for vegan option
2 tbsp. maple syrup
1 tsp. vanilla extract
Toppings of choice to decorate. We loved vegan choc, sultanas or hemp seeds.

Method 🍪

In a bowl mix all dry ingredients together. In a separate bowl mix all wet ingredients.
Create a little hole in the middle of the dry ingredients and slowly combine until cookie dough like.
Preheat oven to 180degrees.
On a baking tray roll out 12 cookie balls and then flatten with a fork. Add the toppings.
Bake for 20-25 minutes.
Consume within 4 days. Store in air tight container.

Notes – you can swap to cashew butter, almond butter etc. Any will work. You will need a little more milk though as these butters aren’t as oily when combining the mixture.

Vegan Blueberry Pie.

August 31, 2020Leave a comment

Blueberry Pie 🥧

I was #gifted a few punnets of @australianblueberries and to be honest I was pumped as we eat a punnet every few days in our house. With smoothies, snack boxes, homemade jam and did I mention snack boxes 🤪🙈. I wanted to make up something different and get creative in the kitchen after we went to the shops. I’m craving 🤰 a blueberry pie with coyo yogurt so I thought why not make one up. It was so easy to make.
.

Ingredients 🥧

2 sheets of short crust pastry(we use a vegan one)
1 large punnet of @australianblueberries
1 small red apple, grated
1 tsp cinnamon
1/2 tsp nutmeg
2 drops of green mandarin essential oil (could totally squeeze a lemon though)
2/3 cup of warm filtered water
3 tbsp. maple syrup

Method 🥧

Preheat the oven to 180degrees.
Line a small Pyrex pie dish.
Throw in the blueberries and the grated apple into the centre.
In a bowl mix, warm water, maple, spices and citrus.
Pour over the apple and blueberry mix.
Pop some of the remaining pastry on top however you wish to style.
Bake in oven for 45minutes on 180 degrees. Then turn down to 100 degrees and bake a further 15minutes.
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Serve warm or cold. We are teaming this with coyo, but you could totally serve it up with ice cream, custard, cream. Your choice. ✌🏼

Manuka Honey + Coconut Cashews

July 15, 2020July 19, 2020Leave a comment

Manuka Honey + Coconut Cashews

Continue reading →

Blueberry + Raspberry Little Bites

January 6, 2020July 19, 2020Leave a comment

We have been making these twice a week of late. All my little ones love to eat them, plus I don’t mind a cheeky one for afternoon tea either. It’s so handy to have bite size foods to grab straight from the fridge that are made from wholesome foods with no added nasties!

They are really simple to create and take 5minutes prep time and then 20minutes to bake.The is perfect for your older bub or toddler for breakie, morning tea or an afternoon snack.Here is the recipe! Tag me @aliceinhealthyland if you make them. It melts my heart seeing your little ones eat my recipes!

Continue reading “Blueberry + Raspberry Little Bites” →

Bread Pudding Christmas Cake

December 9, 2019December 9, 2019Leave a comment

Bread Pudding Christmas Cake

This recipe was inspired by the taste of my Nanny Pat’s fruit cake and my Dad’s famous Bread Pudding. Both treats I enjoyed on special occasions like Christmas as a child.

Ingredients

1 Cup Dates, soaked in ½ Cup Boiling Water
¼ Cup Sultanas
1 Teaspoon Cinnamon or 1 Drop Cinnamon Bark Essential Oil
¼ Teaspoon of Mix Spice
¼ Teaspoon of Nutmeg
1 Teaspoon Vanilla Bean Paste
2 Slices Rye Bread, crustless and soaked in ½ Cup Almond Milk (overnight)
1 Tablespoon of Olive Oil or Coconut Oil
2 Chia Eggs (to make vegan) or 1 Organic Egg
2/3 Cup Spelt Flour
Squeeze of ½ an Orange
2/3 Cup Oats
½ Cup Mixed Berries (I used Raspberries, Blueberries and Black Berries)
1 Serve 180 Nutrition Coconut Superfood Blend (optional)
2 Tablespoons Maple Syrup
1/3 Cup Mixed Raw Nuts

Method

Preheat your oven to 180 degrees.
Prepare a round cake tin (20cms round) and line if you pan is non-stick. I used coconut oil to line mine.
In the high speed blender (I use the Vitamix) mix the soaked rye in the milk, flour, dates, in hot water, maple, essential oil or and spices, egg, vanilla, protein (if using) orange and oil.
Pour mixture into a large mixing bowl. Fold through the nuts and remaining fruit.
Spoon the batter into the baking tin. You will need to bake for 45minute. Turn heat down to 150 degrees and cook for another 20minutes. Check with a fork to see to make sure it is cooked the whole way through.
Allow the cake to cool a little, then place on cooling rack. Once completely cooled place the cake in an airtight container and store in fridge. Consume within 7 days.
Decorate on your favourite cake stand, top with extra fruit and serve with your favourite cold dessert. We love Pana Chocolate Ice Cream.