Easter Treats!

Easter is almost here so take a look at some tasty inspiration to get creative juices flowing..

Inventive ways of presenting veg makes things more interesting..

Bunny shaped sandwiches are ideal for this time of year

Rice crispie pops from coffee cups and crayons are healthier than the chocolate variety

Healthy or not, treats in cute containers make them more appealing

Pour yoghurt into moulds and freeze to satisfy that ice cream craving

Baby carrots in hummus pots are ideal for snacktime without a sugar overload

Happy Easter!

Paleo Breakfast Ideas!

Simple recipes that mean you're not held back by your dietary requirements or simply a new food venture for 2015..


Muffins

INGREDIENTS

1. 1 cup almond flour
2. 3 tablespoons coconut flour
3. 1 apple, diced
4. 3 eggs, beaten
5. 2-3 tablespoons honey
6. 1-2 tablespoons cinnamon (depending on how much you like cinnamon)
7. 1/4 cup coconut oil
8. 1/2 teaspoon baking soda

INSTRUCTIONS

1. Heat oven to 350 degrees.
2. Take large mixing bowl and add flours, cinnamon, and baking soda. Mix.
3. Once mixed, add apples, eggs, honey, and coconut oil to mixture and mix well again.
4. Prepare muffin tin with liners and add batter.
5. Place tin in oven and bake for 30 minutes or until done.
6. Enjoy once they cool off or you lose your patience while waiting.

Pancakes

INGREDIENTS

1. 3 bananas
2. 3 eggs
3. Cooking oil of your choice
4. 1/4 cup almond butter
5. Whatever toppings you want

INSTRUCTIONS

1. Place bananas and eggs in bowl and mash until smooth.
2. Add almond butter to mixture and mix again.
3. Heat oil in pan on low and place batter in pan in whatever shape you like.
4. Cook until pancakes are browned to your liking.
5. Add toppings and enjoy!

Smoothie

INGREDIENTS

1. 1/2 cup almond milk
2. 1/2 cup berries (whichever berries you like)
3. Spinach (as much as looks good - typically a couple of small handfuls)
4. 1 banana
5. 1/2 a regular avocado
6. 2 tablespoons honey
7. Ice (a couple of handfuls works well)

INSTRUCTIONS

1. Add all ingredients to blender.
2. Blend until the mixture is of the consistency that you want.
3. Enjoy!

http://ultimatepaleoguide.com/5-paleo-diet-breakfast-recipes/

Healthy and Interesting Summer Salads!

Salads are the perfect light and healthy dish for the warmer weather, but it doesn't just have to be limp lettuce with the usual olive oil dressing so read on for more exciting ideas..

ingredients:

For the salad:

8 ounces pasta (I used Rotini)
1 (15 oz) can black beans, drained and rinsed
1 cup grape tomatoes
1/2 cup diced red bell pepper
1/2 cup diced orange or yellow bell pepper
1/2 cup diced red onion
1/2 cup sweet corn (can use frozen corn)
1 large avocado, peeled, seeded, and diced
Salt and pepper, to taste
1 lime, for juicing over the salad
1/4 cup chopped cilantro

For the Creamy Avocado Dressing:

2 ripe avocados, peeled and seeded
3 tablespoons plain Greek yogurt (I use Chobani)
1/2 cup low-fat buttermilk
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onion
1 small jalapeño pepper, chopped and seeds removed
2-3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste

directions:

1. Bring a large pot of water to a boil. Salt the water and stir in the pasta. Cook until al dente. Rinse with cold water and set aside.

2. While the pasta is cooking, make the Creamy Avocado Dressing. Combine all of the dressing ingredients in a blender or food processor and blend until smooth.

3. In a large bowl, combine pasta, black beans, tomatoes, peppers, red onion, corn, and chopped avocado. Pour dressing over pasta salad and stir until salad is well coated. Season with salt and pepper. Squeeze fresh lime juice over the salad, so the avocados don't brown. Garnish with chopped cilantro and serve at room temperature or chilled.

Note-you may have leftover dressing, depending on how "dressed" you like your pasta salad. If the dressing is too thick, add more buttermilk.

ngredients:

2 cups water
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
Salt and freshly ground black pepper, to taste

To make the dressing:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano

directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.

3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.

ingredients:

For the Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper, to taste

For the salad:

2 cups water
1 cup quinoa
1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt and freshly ground black pepper, to taste
1/4 cup chopped basil

directions:

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.

2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.

4. In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.

recipes from http://www.twopeasandtheirpod.com/20-summer-salad-recipes/ 

Healthy Christmas Dishes!

Christmas is certainly a time to indulge in family time, a deserved rest and delicious foods. Delicious doesn't always have to mean calorie laden however as the recipes below prove..

Spiced Apple Cider 

Start your meal off with this spicy (and slightly spiked) 

cider. Brown sugar, cloves, and cinnamon add the classic 

holiday flavors, while keeping each cup under 200 calories. 

And be sure to make an alcohol-free batch for the kids. 

Roasted Green Beans

This simple side combines olive oil, balsamic vinegar, tarragon, and green beans to create a delectable dish. You'll get 4 grams of figure-friendly fiber for only 50 calories. 

Garlic Mash

Small amounts of butter and milk give this recipe a rich texture, but garlic finishes the dish with an added zing. Plus, this recipe calls for unpeeled potatoes, which means you're getting all of the heart-healthy fiber in the skin. 

Brussel sprouts and Roast Chesnuts

Add some serious seasoning to your sprouts with this low-cal side dish recipe. Caraway, chestnuts, and just the right amount of olive oil are the perfect addition to this mild veggie. If you have the means, roast your own chestnuts, but bottled chestnuts will save you time if you're in a rush. 

http://www.health.com/health/gallery/0,,20327055_4,00.html

Hauntingly Healthy Halloween Recipes!

Halloween may be the time to enjoy sweet treats, but there's no reason to not make some healthy ones too..

Ingredients

• 8 cups chopped fresh pumpkin (about 3 pounds)
• 4 cups chicken broth
• 3 small tart Apples, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons lemon juice
• 2 teaspoons minced fresh gingerroot
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• TOASTED PUMPKIN SEEDS:
• 1/2 cup fresh pumpkin seeds
• 1 teaspoon canola oil
• 1/8 teaspoon salt

Directions

1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.
2. Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.
3. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds. Yield: 9 servings (about 2 quarts).

http://www.tasteofhome.com/recipes/fresh-pumpkin-soup

Ingredients

• 
  Vinaigrette:
• 1/4 cup orange juice
• 1/4 cup white wine vinegar
• 2 tablespoons water
• 2 teaspoons vegetable oil
• 1 teaspoon prepared horseradish
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• Salad:
• 1 1/2 pounds green beans, trimmed
• 1 cup vertically sliced red onion
• 1 cup orange slices
• 1 cup seedless red grapes, halved

http://www.myrecipes.com/recipe/halloween-green-bean-salad-10000000222876/

Photo by Andrew Mccaul

Ingredients
2 cups packed dark brown sugar
4 cinnamon sticks, preferably Mexican
1 29-ounce can pure pumpkin (about 3 1/2 cups)
2 limes
Splash of rum (optional)
Pineapple chunks and/or pecans, for serving (optional)

Directions
Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stirring until the sugar dissolves. Stir in the pumpkin and return to a simmer. Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes. Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.

Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all the pumpkin pulp). Discard the pulp and lime zest. Return the cinnamon sticks to the punch and refrigerate until ready to serve.

Pour the punch into ice-filled glasses. Add rum, pineapple and/or pecans, if desired. Serve with the cinnamon sticks.

http://www.foodnetwork.com/recipes/food-network-kitchens/mexican-pumpkin-punch-recipe/index.html