Bloating sucks! It’s a really uncomfortable feeling, so I like to get rid of it ASAP! My secret weapon: APPLE CIDER VINEGAR! I drink a tablespoon of it a day, either right when I wake up or about a half hour before I go to bed. But I also like to put a big splash in my midmorning or lunchtime smoothie.
I do like to drink this smoothie a couple times a week, it’s refreshing, and I do find it helps with the bloat. If I’m making this after a workout, I like to add a scoop of protein powder.
8 ounces of liquid (I like to do half water/half coconut milk)
1/2 cup of frozen berries
1 tablespoon hemp heart seeds
1 tablespoon ground flax meal
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
2 tablespoons apple cider vinegar
Optional: a tablespoon of nut butter/a scoop of your favorite protein powder
In your food processor, blend until smooth! You might need to add a little more water as you go! I like to put my smoothies in a bowl, so I like when smoothies have more of a sorbet/ice cream texture.
A year ago you would have found me eating bars of chocolate like Cadbury’s or Hershey’s was going out of business! I ate out of stress, boredom, and portion control didn’t even cross my mind. My weakness was a big bag of Galaxy Minstrels(yikes!) or a tray of three Reese’s(yikes, again!) and Barry’s Tea at the end of the day. While I still have a sweet tooth, I like to experiment with ways chocolates and sweets can BENEFIT you. And making sweet treats at home allows me to omit sugars and use raw/all natural ingredients.
This Reese’s Tart came A LOT of Date Caramel that I used in a quick snack: Date Caramel Apple Nachos.
1 cup mixed almonds and cashews
1 cup Date Caramel
1/2 cup mixed walnuts and almonds, roughly chopped
1 cup dark chocolate
Line an 8 inch round baking tin with parchment paper or plastic wrap(the paper or plastic wrap just makes it easier to remove and slice).
In a food processor, add the one cup of almonds and cashews. Pulse until VERY fine. Press into the bottom of the tin. Pop it into the freezer to set for about 7-10 minutes.
Pour Date Caramel evenly over the base, and smooth out. Sprinkle on the roughly chopped walnuts and almonds. Pop it into the freezer for a second time. for a couple of minutes
While the tart is setting, melt the chocolate! You can do whatever is easier: microwave or stovetop. Make sure it totally melted and smooth. Pour the chocolate over the tart, and yep, pop it back into the freezer for about 12-15 minutes or until chocolate is just a little hard.
Slice it up and serve it!
When I made my Protein Cookies earlier this week, I made A LOT of Cashew Buttercream, so I stuck it in the freezer, thinking I’ll use it eventually. I happened to throw about 3-4 tablespoons of it in a smoothie I was making for my sis and I, it was DEELISH! It added such a creamy texture.
I started thinking how this Cashew Cream is such a great starter for an ice cream! I didn’t want to make another banana ice cream, so I reached for avocados! With their good for your fats, avocados make for a great ice cream base.
1 1/2 Cups Cashew Cream
About 1/4 of the avocado- so slice the avocado in half, and then again in half
1/2 cup almond milk (I used unsweetened but whichever you prefer)
1/2 tablespoon of vanilla
Pinch of Pink Himalyan Salt
1/2 cup dark chocolate chips
Optional: Since this sweet treat has a green hue, add a teaspoon or two of peppermint extract for a Mint Chocolate Chip Ice Cream! Also optional, more than just that 1/2 cup of chocolate chips!
Put the Cashew Cream and avocados in a food processor and blitz until smooth and blended. Add in the vanilla and almond milk and blend until smooth.
Fold in chocolate chips.
Stick it in the freezer, and wait to to eat at least about a half hour-any earlier it will be more like soft serve, which is also a great treat!
Pro tip(s): Freeze your bowl before putting your ice cream in it. I also suggest using a glass, or Pyrex bowl. Be sure to take your ice cream out of the freezer about 7-8 minutes before you plan on serving it, so it does soften.
What do you make when you can’t eat junky white processed flour but are a pizza lover?! CAULIFLOWER CRUST PIZZA!!
There are SO many more benefits to this alternative-you’ll feel good, which means you’ll look good! Well, I do, ever since giving my food a makeover. I TRY to stay clear of eating white processed flour-and really any sorts of processed foods. So I turn to this Crust Recipe when I’m craving a takeaway. It’s all veggies so it is a guilt-free pizza pie-YUM!
(Makes 1 large round pizza or 4 small pizzettes)
1 small head of cauliflower
1 clove of garlic
pinch of Himalayan or sea salt
Tablespoon of dry, mixed herbs (Oregano, Basil, Parsley)
1 flax egg (1 tablespoon ground flax+3 tablespoons water-rest for 15 min)
Sweet Potato Sauce
1 large BOILED or ROASTED sweet potato
tablespoon of nutritional yeast
pinch of salt
Pizza toppings that pair great with this Sauce: sauteeed mushrooms, sauteed onions, spinach, and walnuts
Preheat oven to 450F.
To make the crust: Wash and dry cauliflower. Cut off the floret. In a food processor, pulse all ingredients EXCEPT the flax egg until it looks like the consistency of rice.
Put the cauliflower in a mixing bowl and add the flax egg.
Spoon the mixture onto a baking tray. Pat and shape with your fingers into a circle.
Bake for 12-15 minutes or until the edges are golden brown (this may take up to 20 for the larger pizza/depending on your oven).
While the base is baking in the oven you’ll want to make your sauce and toppings.
To make the Sauce: Siimply mash the sweet potato with a fork until smooth. Mix in the nutritional yeast and smooth.
Back to the Crust: Take the Crust out and spread the Sauce. Add the Toppings. Bake for another 10 minutes.
These are really rich, but packed with the good stuff to recovery after a workout! The Cashew Buttercream was just what these cookies needed, as they’re very much a dense cookie otherwise.
1 cup of nut butter (I mixed half a cup of Tahini and half a cup of Almond)
2 scoops of your favorite Chocolate protein powder
2 teaspoons cocoa powder
1 large egg OR use flax egg*
Optional-walnuts or chocolate chips
1 cup of cashews*
1 tablespoon vanilla extract
1-2 tablespoons maple syrup
*Soak cashews for at least 30 minutes in a bowl of water.
*To make a flax egg: Mix 1 tablespoon of ground flax seed with 3 tablespoons water, let sit for 10 minutes
To make the Cookies: Preheat oven to 375F. In a bowl, stir together the protein powder and cocoa powder. Mix in the nut butter until no trace of powders. Then add in the egg, mix well. Fold in walnuts and chocolate chips. It will look just like cookie dough, but the texture will be a but more stiff. Roll dough into balls(about a tablespoon or two) and gently press/flatten down when you place on trays(you can use a fork to make the criss cross pattern). Bake for 10-12 minutes.
Cashew Buttercream: After soaking the cashews in water, put them, along with vanilla and maple syrup in a food processor. Blend until smooth–be sure to scrape the bowl while blitzing to get all of it smooth!
Back away from the freezer and go for this Banana Split instead! It’s a healthy alternative, and this makes for a great pre or post workout. And SO easy and quick(I’m talking seconds here!)! This is MUCH more tart than the classic ice cream split, so feel free to drizzle some extra honey or maple syrup over the top.
1/ 2 cup of Cottage Cheese
Teaspoon of vanilla
2 teaspoons of honey
A couple of walnuts
A couple of mixed berries
Dark chocolate chips
Slice the banana in half length wise. Place on a plate. In a blender, put the Cottage Cheese, vanilla and honey. Blitz the Cottage Cheese until smooth. Scoop the Cottage Cheese on top of the banana. Add your toppings and devour guilt-free!
This Protein Coffee has been my favorite pre and post workout creamer, in a smoothie, or on it’s own. It fills you up and gives a big boost of energy! You can play around with how much tofu or hemp you use, the more you use, the more it will be like a milkshake.
Ingredients (this makes a pretty big batch):
~About 3/4 of a block of firm tofu (start with about half a block and give that a go!)
3 cups of coconut or soy milk (your favorite non-dairy milk!)
2 tablespoons maple syrup
3 tablespoons raw cacao
2 cups of coffee
Blend the tofu until smooth. Then add the rest of the ingredients. Keep in the fridge, and enjoy within 4-5 days. Can be enjoyed chilled or warmed up!
Reese’s Cups HAVE to be one of my favorite chocolates. Here’s a quick little ‘How-to’, to make your very own chocolate cups. It’s messy, and you won’t want to stop licking the bowl, and the result is better than store bought!
You can play around with the quantity of chocolate and nut butter, as I eyeballed the amount of chocolate chips. I used medium cupcake papers, feel free use the mini ones if they’re on hand, and freeze in a muffin tin to better hold the shape. You can use any nut butter you have in your cupboard, and you can omit the sea salt-but it does add that extra something!
You’ll need (*makes three medium cups):
Roughly two and half handfuls of dark chocolate chips
Tablespoon coconut oil
Three-four heaped tablespoons nut butter (I used almond, but cashew would taste great!)
Pinch of sea salt
- Line the muffin tin with the papers.
- Melt the chocolate and coconut oil until smooth (this can be done in the microwave or in a bowl over boiling water in a medium pan)
- Pour about tablespoon of the melted chocolate into the paper holders, and stick in the freezer just to set. Keep some chocolate to the side, and keep stirring so it doesn’t get hard.
- Once set pour a tablespoon of nut butter on top, followed by the rest of the dark chocolate. Follow with tiny drop of the nut butter, and a sprinkle of sea salt.
- Set in the freezer, and keep chilled until ready to eat.
Crush these into ice cream, eat them as are, OR add a teaspoon of raspberry chia jam if you love PB&J combo!
I am back in San Francisco (for a little while) after living in Ireland for the good part of just about three years! I hummed and hah-ed about moving home, but now that I’m here I am so happy I packed up and moved back! I’m excited to try all the cafes and restaurants I’ve been craving as well as reading about-pretty spoiled for choice here in SF. I am also just so happy to spend time with family and friends.
Rocky Road is a pretty popular treat in Ireland. I had the duty of making about four slabs daily at a bakery I worked in– up to triple that amount during the holiday season! When it’s made with dark chocolate, it’s really dreamy.
Below I am sharing a cleaner alternative to the traditional Rocky Road: it’s sugar free and vegan friendly. There’s also no baking/ melting chocolate involved with this recipe, all you need is a trusty food processor or blender.
Carmel’s Saintly Rocky Road
Small handful of almonds
Half a cup of your choice of nut butter
Teaspoon of vanilla extract
A couple of drops of water
2 heaped tablespoons cacao powder
Soak the dates and almonds in a bowl of warm water for about a half hour. Then blitz all ingredients together, but NOT until it’s completely smooth. The dates act as the marshmallows, and the almonds act as the hard m&m candies or malt balls typical used. Line a bread tin with parchment paper and press mixture into it. Before pressing it into the bread tin, or casserole dish, you can fold in dried fruits or even more nuts if you fancy. Freeze for about two hours, or even better, overnight.
Keep in the freezer for a more firm texture! If left in the fridge it gets more soft fudge, which would actually be a great sauce for ice cream when warmed up!
Keeps for about a week in Tupperware.
Easy and guilt free treat!