Tag: showmehowyouhealthy

Blueberry Breakfast Muffin’s

Leave 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.

Peanut Butter + Cranberry Bliss Balls

Leave 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 😋

  1. 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.
  2. 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.
  3. Enjoy 😉
    .
    Thanks to my girl @wyldefolkstudio_ for taking these snaps 📷 and letting your adorable pup “Teddy” (swipe 👉🏼) join me in the kitchen.

Peanut Butter Cookies 🍪

Leave 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 🍪

  1. In a bowl mix all dry ingredients together. In a separate bowl mix all wet ingredients.
  2. Create a little hole in the middle of the dry ingredients and slowly combine until cookie dough like.
  3. Preheat oven to 180degrees.
  4. On a baking tray roll out 12 cookie balls and then flatten with a fork. Add the toppings.
  5. Bake for 20-25 minutes.
  6. 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.

Leave 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 🥧

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

Bread Pudding Christmas Cake

Leave 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

  1. Preheat your oven to 180 degrees.
  2. Prepare a round cake tin (20cms round) and line if you pan is non-stick. I used coconut oil to line mine.
  3. 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.
  4. Pour mixture into a large mixing bowl. Fold through the nuts and remaining fruit.
  5. 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.
  6. 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.
  7. Decorate on your favourite cake stand, top with extra fruit and serve with your favourite cold dessert. We love Pana Chocolate Ice Cream.

 

NOTE – You can mix in 2 nips of rum or brandy if you wish for a Christmas treat.

Recipe by @aliceinhealthyland

Dress @lovestylecoau

Images taken by Brisbane photographer @wyldefolkstudio_

Peanut Butter + Maple Cookies

Leave a comment

Peanut Butter + Maple Cookies

I made these cookies for breakfast as I wanted to have a bit of a change from the usual smoothies and porridge. The cookies are completely egg and dairy free. I got them out the oven and within literally 30 minutes, the tribe and I ate them all. None left haha! I guess they were a winner. They were chewy on the outside and soft on the inside, delicious!

Continue reading “Peanut Butter + Maple Cookies” →

Peanut Butter & Vanilla Bark.

Leave a comment

The team nutraorganics  made my Peanut butter & Vanilla bark and featured it in their website. Feeling honoured.

 

image

 

Recipe is as followed..

image
Mix 3 tbsp @h2coco organic oil, 2 tbsp peanut butter, 1 tsp organic honey. Melt.
Mix in 1 serving of vanilla protein ( I used @nutraorganics vanilla)
Add your mix ins – 2 tbsp of your favourite granola or mixed nuts or even just berries.

Allow to freeze for 15minutes.

Enjoy

image

 

For more recipes like this follow my Instagram page Alice in Healthyland

 

Cacao Crackles.

Leave a comment

Cacao crackle.

Because I have cravings.
3 tbsp organic coconut oil, 2 tbsp organic peanut butter, 1 tbsp Manuka honey. (Or whatever honey you want to use).

Melt.
3 tbsp mixed granola (I use the.milk.pantry as I am using it to increase my supply for feeding). 2 X tbsp organic cacao.

Mix.

 

Place in freezer to cool and go hard. Enjoy responsibly 😂🙈.

 

#showmehowyouhealthy