Eating well is important, especially for us hard-working mums! However, you can’t live your whole life eating celery sticks and green smoothies. It’s not going to make you feel good in the long and definitely won’t provide you with all the energy that you need. However, there are ways to eat healthily and still have that true indulgence moment, just check out our the recipes below, from Spamella B!

 

Raspberry Chocolate & Coconut Blondies

 

A lighter take on the brownie, this vegan recipe is a healthy treat that you can whip up in a matter of minutes. Raspberries are said to have mood-boosting properties within them and are therefore the perfect motivational treat.

INGREDIENTS:

  • 1 banana
  • 200ml almond or oat milk
  • 75g coconut sugar
  • 1 teaspoon vanilla extract
  • 100g oat flour
  • 50g ground almonds
  • 50g coconut flour
  • 1 tablespoon flaxseed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 75g fresh or frozen raspberries
  • 50g Seed and Bean Coconut & Raspberry Extra Dark Chocolate, broken up into pieces
  • Coconut chips

METHOD:

Get making!

  • Preheat the oven to 180 degrees C and grease and line a 9x9in baking tin.
  • Place the banana, milk, coconut sugar and vanilla in a blender and whizz up until smooth.
  • Add in the flours, ground almonds, flaxseed, cinnamon and baking powder and whizz again to form a batter.
  • Fold in the chopped chocolate and raspberries. Spoon into the tin and spread out evenly. Sprinkle over some coconut chips and bake for 25 minutes (cover with foil after 5-10 minutes to prevent burning!).
  • Leave to cool then cut into 9-12 bars and enjoy!

Blueberry And Vanilla Porridge Parfait

 

This yummy recipe incorporates the Yum & Yay mixed seed range and is the perfect way to get all your daily nutrients. Breakfast is by far the most important meal of the day and with this handy recipe, you can start your day right.

Ingredients:

  • 50g rolled oats
  • 2 tablespoons Yum & Yay milled seeds
  • 300ml milk can be almond milk)
  • 2-3 tablespoons maple syrup
  • 1 teaspoon vanilla extract

For the blueberry compote –

  • 75g blueberries
  • 1 tablespoon maple syrup

To serve:

  • Yoghurt (can be dairy-free)
  • Granola
  • Flaked almonds

Method

  1. Place the oats, milled seeds and milk in a pan. Gently heat and simmer for 5 minutes until you the oats have cooked and thickened. Stir in the maple syrup and vanilla.
  2. Meanwhile, warm the berries and maple syrup in a pan and cook for a few minutes to allow the juices to run.
  3. Spoon half the porridge into a jar then top with half the blueberries and their syrup. Top with remaining porridge, some yoghurt and top with the blueberries, some granola and flaked almonds. Enjoy while still warm or chill in the fridge and eat cold!

 

Chocolate Protein Breakfast Muffins

 

For those of you with a sweet tooth, the muffins are the perfect way to satisfy your cravings. They are also very high in protein and make for a great breakfast alternative! The recipe is also 100% vegan so perfect for all dietary requirements.

 

Ingredients:

  • 150g rolled oats (I used Flahavan’s)
  • 50g ground almonds
  • 4 tablespoons cacao or cocoa powder (I used Nature’s Heart)
  • 2 scoops Vega vanilla protein powder
  • 1 teaspoon baking powder
  • 250ml almond milk
  • 4 tablespoons maple syrup (I used Indigo Herbs)
  • 1 teaspoon vanilla extract

For the topping –

  • 150g Quark or coconut yoghurt
  • 1 scoop Vega vanilla protein powder
  • 2 tablespoons cacao or cocoa powder
  • 2 tablespoons maple syrup

 

Zesty Salmon Buddha Bowl

 

Fish is a fantastic source of protein and unlike other meat, it is a lot less fattening. This dish is packed full of flavour and makes a fantastic evening meal for two.

 

Ingredients:

  • 1 x pack The Saucy Fish Co. Salmon with Chilli, Lime & Ginger Dressing
  • 2 x blocks rice noodles (can be brown/wholegrain)
  • 1 broccoli head, cut into florets
  • Zest & juice of 1 lime
  • 1 teaspoon sesame oil
  • 1 clove garlic, crushed
  • 150g mushrooms, sliced
  • 1 bag beansprouts
  • 2 tablespoons tamari (or soy sauce)
  • Large handful of spinach
  • 4 spring onions, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon almond butter
  • Hemp seeds or sesame seeds, to garnish

 

Get making!

  1. First cook the salmon in the oven according to the instructions on the box.
  2. Meanwhile cook the rice noodles then keep warm and set aside once ready.
  3. Steam the broccoli until tender then place in a bowl and with the drained noodles and mix in the lime zest and juice. Set aside.
  4. Heat the sesame oil in a non-stick pan and cook the garlic for a few minutes. Add the mushrooms and 1 tbsp of the tamari and cook for 5 minutes. Add the bean sprouts and spinach and cook for a few more minutes to wilt and heat through.
  5. Place the sauce in a pan along with the other 1 tbsp tamari and almond butter and simmer for a couple of minutes.
  6. Now time to arrange everything! Grab two large bowls and start with the noodles then top with the broccoli. Next to it, spoon over the mushroom mixture then top with a salmon fillet. Drizzle over the Chilli, Lime & Ginger Dressing, scatter over the spring onions, parsley and hemp/sesame seeds. Now enjoy!

 

Coconut and Berry Mocha Cups

With Valentines Day fast approaching, it seems only right that we dedicate one of Pam’s recipes to the special occasion. This is a completely no-bake recipe and can be whipped up in a matter of minutes.

 

Ingredients:

For the mocha base –

  • 100g desiccated coconut
  • 4 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon Percol Pick Of The Crop Coffee, dissolved in ½ teaspoon hot water
  • ½ teaspoon vanilla extract

For the berry topping –

  • 1 x can coconut milk, chilled in the fridge overnight
  • 100g fresh or frozen berries
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract

For the chocolate hearts –

  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 6 tablespoons cacao or cocoa powder

To decorate –

  • 30g white chocolate (can be dairy-free/vegan/no refined sugar), broken into pieces
  • 1 teaspoon coconut oil
  • Freeze-dried raspberries
  • Raspberry powder

 

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