Simple Cranberry Granola

This is a simple variation of my honey granola recipe with cacao nibs, and has me hooked at the moment.  It's still gluten, dairy and nut free, but instead of cacao nibs there's dried cranberries to add an extra sweet kick.

Fruit has so far been my main pregnancy craving, I just can't get enough! So a fruit flavoured yogurt topped with fresh banana, strawberries and this fruity granola is just heaven to me right now.  It's filling, sweet, and guilt free!

Recipe:

2 cups gluten free oats

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

1/3 cup dried cranberries (or as much as you'd like)

1/4 cup olive oil

3-6 tbs honey (depending on taste)

pinch of salt

Method:

Pre-heat the oven to gas mark 3 and line a baking tray with baking paper.  Combine all ingredients except the dried cranberries in a bowl and mix well, then spread evenly onto the baking tray.  Bake for about 20 minutes then stir the mix again to ensure the oats cook evenly, then bake for a further 5-10 minutes.  When the granola is ready it will be golden brown and crisp.  Allow to cool, then add the dried cranberries to the mix and store in an air tight container for up to 2 weeks.

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Coconut Yogurt With Banana And Cinnamon

So I'm not sure if this really counts as a recipe, but as it's a something I've been loving recently I thought it was worth noting.

I first tried this for breakfast on holiday in Tenerife (more about that here), and was totally hooked on it the whole time we were there.  I decided to re-create it at home and now I'm pretty much hooked again!

Coconut, or coconut flavoured yogurt is super creamy and goes wonderfully with the banana, with the cinnamon adding a bit of a kick.  On holiday they had coated the banana in cinnamon powder, but at home I just sprinkle a little mixed spice, a blend of cinnamon, ginger and nutmeg, on top with the end result being near enough the same.  

Not only does it taste great but cinnamon is also loaded with powerful antioxidants and additional anti-inflamatory properties.  Alongside the yogurt and banana you can enjoy a healthy, delicious start to day.

Recipe:

1 pot of coconut or coconut flavoured yogurt

1 banana

Sprinkle of cinnamon or mixed spice powder to taste.

Method:

Combine the yogurt and chopped banana in a bowl, top with cinnamon powder and enjoy!

Have a wonderful week ahead x

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Blueberry & Banana Smoothie Bowl

One of my favourite ways to start a warm spring or summers morning is with a smoothie bowl.  They're refreshing, nutritious and so delicious.

The simple difference between a normal smoothie and a smoothie bowl is the consistency; instead of adding coconut milk or water, you add yogurt to thicken the mixture.

In this recipe there's blueberries for a dose of anti-oxidants, banana for fibre and energy and some vanilla yogurt to mix it all together.  I used soya yogurt, but you can use any type you prefer :)

The thicker consistency means that you can throw all kinds of yummy things on top too; some granola, nuts, seeds, cacao nibs, fresh or frozen fruit are always great toppings, and bring even more goodness to the bowl.

Of course, you don't just have to keep these for breakfast.  I have this as a desert too, and its great for satisfying any sugar cravings!

Recipe:

1/2 cup frozen blueberries
1 banana
1/2 cup vanilla yogurt
splash of milk or water if needed

Blend until smooth, add a splash of water or milk to help it blend if necessary, but not too much as it will loose its thicker consistency.  Pour into a bowl and top with your favourite things.

Then enjoy!

Have a wonderful week ahead x

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Banana & Mango Green Smoothie

It's been a while since I posted a green smoothie recipe, which is crazy because I have them near enough every day!  This new favourite of mine is just so tasty I had to share.

It's true that Green Smoothies can take some getting used to, but once you do, they're so addictive.  They're so full of goodness and you can quite literally feel the benefits straight away.  As they're already liquidated, they're also a fantastic way of giving your stomach a rest without skipping meals, which is perfect if you're feeling like you've over-indulged a little!

In this smoothie there's iron, fibre, potassium, as well as vitamins C and K...which briefly mean improved energy levels, brain function, skin, vision, digestion and immune system; the list goes on!

All these things combine to make an incredibly nourishing and energy boosting drink, and also serve as a great antidote to that mid-afternoon slump.

Recipe:

1 cup of spinach
1 cup of kale
1 cup of frozen mango
1 cup of Alpro Coconut Drink (or water)
1 chopped banana

I also add:

1tbs chia seeds for an extra dose of fibre, omega-3 and protein.

Method:

Combine all the ingredients in a blender and mix until smooth, then serve and enjoy!

Have a fantastic week ahead x

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Spiced Sweet Potato Wedges

Let me introduce you to another one of my addictions - spiced sweet potato wedges.  The first thing I did when trying to break bad eating habits was to find healthier alternatives to the things I liked to eat, and this was one of them.

It's hard to believe that something which tastes this great can be so good for you too, but not only do they taste and look amazing, they're full of nutritional benefits!

Sweet potatoes contain powerful antioxidants, vitamins, minerals and fibre.  They're a good source of vitamin C, beta-carotene and iron and so promote healthy vision, skin, and immune system, whilst releasing energy slowly to keep you energised without peaking your blood sugar levels.

They're so soft and sweet, which balances perfectly against the spices.  What's more is that they feel like a such a treat, but there's no reason to feel like you've over indulged!

There's a number of ways I like to serve them; with avocado, leafy greens and feta, with garlic or sweet chilli sauce; but sometimes the simplest ways are the best, and some guacamole is all that's needed.

Recipe: (serves 1)

2-3 medium sized sweet potatoes (about 500g)

1 tsp of chilli powder

1/2 tsp of ground cumin

1/4 tsp of salt (scant)

1 tbs of olive oil

Method:

Pre-heat oven to gas mark 8.  Peel the sweet potatoes and chop them into wedges, about 1cm thick.  In a bowl, drizzle olive oil over the wedges, then add the salt, chilli powder and cumin and stir until the chips are evenly coated.  Line a baking tray with baking paper and bake for around 25-30 minutes.

To make the guacamole, simply mash an avocado in a bowl and add some salt and lemon juice to taste.

Then enjoy!

Have a wonderful week ahead x

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