try saying that 3x times fast.
this recipe for homemade super creamy almond butter tastes better than a bought one. it also costs about half the price so your tastebuds and your hip pocket will thank you.
2x ingredients. that’s all. plus a high speed blender or food processor. i’m not sure why i thought it would be so difficult. or maybe i was just lazy. either way, even sceptics will agree, this DIY butter is better.
let’s do this.
2x cups of roasted unsalted almond
1-2 tsp of pink rock salt (to taste)
pre-heat your oven to 160 degrees celsius and roast your almonds for 10-15 minutes, flipping them over at the halfway mark. let them cool on the tray and then add the almonds and salt to the blender/processor.
*note that it will need to be able to sustain up to 10 minutes without overheating.
you’ll need to scrape down the sides with a spatula to loosen the mix every couple of minutes. once the almond butter is smooth and creamy, you can chuck it in a jar and sprinkle on some extra salt, storing it in the fridge for up to 3 months.
eat it on toast. eat it out of the jar. lather it on your body.
you do you.
girl loves a good alliteration… and banana bread. mostly, banana bread.
but what i love most? baked treats that don’t send my blood sugar levels sky high, only to come crashing down harder than my hopes of that guy i liked ever calling me back.
but i digress. this dessert (or breakfast if you’re me on a monday) is full of the good stuff. protein, fats, fibre and antioxidants. too good to be true? nope. and i’ll let you in on the secret.
1 1/4 cups GF plain flour
2 tsp GF baking powder
1 tsp ground cinnamon
2/3 cup LSA meal
1/3 cup desiccated coconut
2 free range organic eggs
1/2 cup good quality oil
3/4 your choice of nut mylk
1/4 organic honey
1 cup mashed banana
125gm your choice of berries
1 tablespoon chia seeds
pre-heat oven to 180 degrees (10 degrees less for FF) and line a loaf pan with baking paper. sift the flour, baking powder and cinnamon into a bowl then stir in the LSA and coconut.
whisk the eggs, oil , mylk and honey in a jug then add the banana. stir into the flour mixture until just combined. stir in the berries gently (fun fact, if you coat them in a little flour they don’t tend to sink as much).
spoon into the pan and sprinkle with chia seeds. cook for around 45 minutes. it should be golden brown with a nice crust on the outside. use a skewer if you’re an amateur.
if you have left over mixture like me, make a baby cake that you’ll pretend to share with someone but really just eat the whole thing yourself… what?
eat well, homies.
just like children, my dad requires some innovation when it comes to meat-free recipes. classic country man, that he is. luckily, this recipe hits all the right spots; heaps of vegetables make it nutrient rich but it still tastes just as naughty as nonna’s.
without further ado…
2x grated zucchini
2x grated carrot
1x tinned tomatoes (or if you have cherry tomatoes coming out of your ears… two birds, one stone)
3x garlic cloves
1x tub of ricotta
1x tin organic lentils
1x leek or onion
splash of balsamic vinegar
splash of red wine
sprinkling of cheese
cracked pepper (to taste)
lasagne sheets (fresh is best)
preheat oven to 180 degrees celsius.
cook off leek/onion in olive oil. add tomatoes, balsamic and red wine and allow to cook down.
grate all your vegies and rinse lentils. squeeze excess moisture from the zucchini. add to the tomato mixture and cook for about 10 minutes or until nice and saucy.
chuck in the pepper as well.
layer the sauce, pasta sheets, ricotta until the casserole dish is pretty much full then sprinkle with cheese and bake for approximately 30 minutes.
ta da. so easy. so delicious. serve with pear and walnut salad and a glass (bottle?) of red, if you wanna be fancy.
it’s thursday. oh, happy days. one day until the weekend and all that.
but what makes THIS thursday extra special?
a very unexpected care package from carman’s muesli… for reference, nothing gets me going like a box of bliss balls.
jam-packed with all the good stuff, these superfood bites are gluten-free, dairy-free and naturally sweetened with fruit.
they’re a natural pick-me-up to combat the dreaded 330itis. and with three different flavours, everyone should be able to find a healthy alternative to those left over easter eggs.
so do yourself a favour and grab some next time you’re at the supermarket. this nutritionist (in training) approves 😉