Greek Baked Shrimp with Feta and Garlic Pro/Fat Level 1
Recipe Link: closetcooking.com
EASY HEALTHY VEGAN BLACK QUINOA, BERRY AND CHIA SEED ENERGY BAR TOPPED WITH CRANBERRIES AND DARK CHOCOLATE RECIPE
- 1/2 cup of quinoa
- 2 tbsp of chia seeds
- 1 cup of frozen berries
- 12 dates
- 1/3 cup dried cranberries
- 2 bits of dark chocolate
This energy bar is rammed with goodness! Not only is it the quinoa a complete protein, meaning that it contains all of essential amino acids the body cannot synthesize from other sources, but it also has the highest iron content of any grain! Additionally it is rich in essential amino acids and vitamins A, B2 and E and is an excellent gluten free alternative to other grains. I get mine from the wonderful people at Real Foods. The dates and berries are full of vitamins and dietary fibre and keep the whole bar stuck together. And well, the chocolate is a little happiness booster, filled with antioxidants and caffeine to get you pumped up and ready to go :)
And the best point is they are so easy to make! Start off with rinsing the quinoa in cold water, then bring to the boil and let it simmer for approximately 15 minutes, drain and set aside to cool (if you have the time, let it cool in the fridge overnight). Next step is the base: throw the chia seeds, berries and dates into the food processor and blend till its a gooey sticky red mess. I like to add apple sauce and vanilla for extra flavor. In a bowl mix most of the dried cranberries with the black quinoa and red mess. Spread the mixture on a sheet of baking paper, it should have a fairly dense consistency. Bake at 190 C/fan 170C/gas 5 for thirty minutes, depending on the thickness of the energy bars. Once crispy, remove from oven and cut into portions. Now’s the time to melt the dark chocolate in a small saucepan and cover each bar liberally, then sprinkle chopped dried cranberries on top while the chocolate is still warm. Let the whole thing cool et voilà! Enjoy as a workout snack, a posh biscuit or a lunchbox snack.
Almond Rhubarb Crumble (sugar & flour free)
Paleo Banana Bread
After starting the paleo diet, I started craving the exact foods I wasn’t allowed to eat. This is my first attempt EVER at making bread, and it turned out awesome!! I was extremely worried that my lack of experience would result in a brick of hard banana bread. But it wasn’t anything like that at all! In fact, it was perfectly moist and delicious to pair with some raw honey or almond butter. My kitchen was filled with the aroma of bananas as well.
Ingredients:
- 2 1/2 cups of mashed bananas
- 4 eggs
- 1/2 cup almond butter
- 4 tbsp coconut oil (can use grass-fed butter as well)
- 1/2 cup coconut flour (can use almond flour as well)
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- pinch of salt
Instructions:
- Preheat oven to 350 degrees
- Mix the bananas, eggs, almond butter, and oil into a bowl and mix well. I was lazy and used a food processer :3
- Once you have combined all the ingredients, add in the coconut flour, cinnamon, baking soda, baking powder, vanilla, and see salt. Mix well
- Pour the mixture into a 9x5 loaf pan and spread it evenly through. If you need to grease the pan, please do so before pouring in the mixture
- Place in oven and bake for 35 minutes and start checking by inserting a toothpick into the center. If it comes out clean, it is ready. The total baking time should run from 40 - 60 minutes (if you want to make muffins, mini - 25 minutes and normal - 30 minutes)
- Remove from oven, and flip the bread out onto a cooling rack
- Slice and enjoy!
Inspiration: civilizedcavemancooking
Mexican Shrimp Cocktail: 1-2 lb shelled and cooked shrimp (50-60 count), 2 large chopped tomatoes, ½ small white onion (chopped) or 2 green onions (chopped), ½ cup cilantro slightly chopped, ½ jalapeno (diced with seeds), 1 avocado (chopped), tomato juice (V8), lime juice, salt and pepper. Mix all in glass bowl and chill
Recipe Link: buyplaya.com
(Source: healthyfrenchtouch)
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