Avo-Cashew Ice Cream

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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.

Ingredients

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!

Method

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.17796492_1500259119986239_5436749948448470280_n.jpg

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.

 

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Cauliflower Crust Pizza

 

What do you make when you can’t eat junky white processed flour but are a pizza lover?! CAULIFLOWER CRUST PIZZA!!

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Pizettes Two Sauces: Traditional Marinara Sauce and Sweet Potato Sauce

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!

Ingredients

Cauliflower Crust 

(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

Method

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.

Enjoy!

High Protein Cookie Sandwiches

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.

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Ingredients

Protein Cookies

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

Cashew Buttercream

1 cup of cashews*

1 tablespoon vanilla extract

1-2 tablespoons maple syrup

 

Method

*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!

 

 

Cottage Cheese Banana Split

IMG_4213.JPGBack 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.

Ingredients:

1/ 2 cup of Cottage Cheese

Teaspoon of vanilla

2 teaspoons of honey

1 banana

A couple of walnuts

A couple of mixed berries

Dark chocolate chips

Coconut chips

Method:

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!

 

Vanilla Cookie Protein Balls

I was starting to make my Guilt Free Truffles, when I decided to omit the cacao. Two big thumbs up for this vanilla variation! Since hiring a trainer, it’s made me realize how important it is to fuel our bodies with the right foods. Getting enough protein has really helped my body recover quickly after workout sessions. I’ll be snacking on these before and after my upcoming workouts for the next couple of days! I’ve added some flavor variations down below!

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Ingredients:

14 dates pitted (Medjool)

1 cup of cashews

1/2 cup walnuts

2 heaped tablespoons almond butter

1 teaspoon vanilla extract

pinch of sea salt

Method:

Soak the dates in warm water for about 20 minutes. Then drain the dates, and put in your food processor. Pulse until smooth. Take out the pulsed dates, and add your cashews and walnuts to the food processor. Pulse until fine. Add the dates back into the processor, along with the almond butter, vanilla extract, and sea salt. Blitz until everything comes together like a dough. Put the ‘dough’ in the freezer for AT LEAST  15 minutes to firm it up. Then take it out and shape into balls and/or bars! Put them back in the freezer, and take out about a half hour before eating to thaw.

*Add a pinch of cinnamon for a Snickerdoodle flavor (at the same time as the vanilla and sea salt)

*Fold chocolate chips into the dough (or melt chocolate and pour over them!)

*Add oatmeal and top with cranberries or goji berries for a classic oatmeal cookie flavor

 

 

Not Your Average Joe

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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.

Protein Coffee

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!

 

 

Anna-Jane’s Thyme to Eat Salmon Fish Cakes and Mango Salsa

I have been following Thyme to Eat, and I’ll admit, drooling over Anna-Jane’s dishes for some time now! So I am really excited to have her as a Guest Blogger and feature her recipe!

Her passion for food and for healthy cooking really shows through on her blog, social media, and demos. There’s really something for everyone, and her recipes are regularly featured in major publications; she has also appeared on IrelandAM.

If you have mashed potatoes from your Sunday roast leftover, this is an excellent lunch or dinner idea! The Mango Pineapple Salsa is a colorful addition, and adds that summery feel, especially with weather turning grey as of lately.

Fish cakes are a fantastic way of introducing kids and other fish phobes to the wonderful world of seafood. Not only do they taste great and provide some brain love in the form of omega 3, they’re also the perfect way to use up left over mash and create lunch or dinner in a flash!

The Mango and Pineapple Salsa adds another healthy element to the dish, as well as marrying all the beautiful flavours.

Serves: 4 large fish cakes

Creative serving suggestion – Present the fish cakes as fish burgers in a seeded or brioche bun with some tasty condiments and a side of sweet potato fries.

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Ingredients – Fish Cakes

  • 300g of mashed potato
  • 213g of tinned pink/red salmon (freshly cooked salmon is also an option)
  • Pinch of sea salt and black pepper
  • ½ teaspoon of paprika
  • 3 spring onions or scallions
  • 2 cloves of garlic
  • Some flour for dusting (use tapioca flour for a gluten-free version)
  • Rapeseed/Olive Oil for frying

Ingredients – Salsa

  • 1 medium sized mango
  • Equal part pineapple to mango
  • ¼ of an onion
  • 1 red chili
  • Handful of fresh coriander
  • ¾ lime
  • Pinch of sea salt
  • 1 teaspoon of paprika

 

Method:

  1. Place the cooled mashed potato in a large mixing bowl.
  2. Add the drained salmon, salt, pepper and paprika to the bowl and mix into the potatoes.
  3. Dice up the scallions and garlic and heat a small frying pan with one tablespoon of rapeseed oil.
  4. Over a medium heat,sauté the scallions and garlic for about a minute, then add these to the potato mix.
  5. Next, flour a chopping board or work surface with some flour.
  6. Start preparing the potato patties by using a tablespoon or ice-cream scoop – two spoonfuls is enough for one patty.
  7. Shape them in your hands and coat each side of the patty with the floured board.
  8. Heat a large frying pan on a medium to high heat with four tablespoons of rapeseed oil.
  9. Add the patties to the pan and allow them to cook on each side for five minutes. While each side is cooking – start preparing the salsa.
  10. Dice up the mango, pineapple, onion and chili into fine pieces. Add everything to a large bowl and add the juice of the lime, the sea salt, paprika and the roughly chopped coriander. Mix everything really well and taste.
  11. Once the fish cakes are ready – serve them up two per person for dinner or one as a starter with a side of salsa. As mentioned previously, creating fish burgers is another delicious way to serve these up to kids or guests.

 

 

 

How-to: Whipped Ricotta Two Ways

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Fancy toasts have been on blogs, in cafes, and pictured on Insta for quite some time. Personally I can’t get enough avocado toasts-smashed avocado with a good sprinkle of chili flakes and squeeze of lemon juice. Another variation of these faWncy(pish-posh accent) toasts is using ricotta cheese. It’s my go-to snack as of lately. Sweet or savory, you’ll be making these for yourself for breakfast or lunch on the go, or for the wee ones after school.

I use the Sweet Ricotta on toast or pancakes! I use the Savory mix on toast, bagels, crostini, even as a dip for carrot and celery sticks!

For the photo pictured, I used Irish Soda Bread(my go-to recipe is the one I learned at Ballymaloe!), Irish honey, and wild blackberries that I foraged down in West Cork.

Here is my quick ‘How-to’ for Whipped Ricotta:

 

Ingredients:

All you need is about a cup of ricotta cheese

 

For Sweet Ricotta:

A teaspoon of vanilla (I like to also scrape a tiny bit of the beans out of the pod to add an extra punch of flavor)

Drizzle of honey, agave nectar

Toppings: Berries, coconut shavings, or almond slivers

 

For Savory Ricotta:

A teaspoon of lemon juice

A teaspoon of thyme leaves (dried is totally fine, but fresh is that bit nicer!)

Sea salt and pepper

Toppings: Tomatoes, green olives, smoked salmon

 

What to do:

In the bowl of an electric mixer, beat the ricotta until fluffy (just about 4-5 minutes). Remove the bowl from mixer and add either your Sweet or Savory ingredients.

It’s that easy! And there are so many ways to mix up the flavors. I even sometimes smash berries into the Sweet Mix, it creates a cool color effect.

 

Enjoy!

Paleo Dutch Baby

Dutch Dutch Baby!

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I had one of my pancake cravings this morning, but was also feeling a little bit lazy. This is just a simple recipe, which I’m sorta feeling this week, after a couple of days…well more like, weeks…of indulgent eating between it being the Regatta Festival in West Cork, my birthday, and taste testing for the eBook. I would also consider this on the healthier side, using all natural fresh ingredients. I see my blog’s recipes taking a healthier, cleaner route,  and my eBook certainly reflects that!

This is definitely a great recipe idea for a brunch with family and friends, served sliced and alongside coffee mimosas and you are pretty much guaranteed a good morning. The little amount of washing up is an added bonus! It’s another recipe of mine that is a great easy go-to.

Paleo Dutch Baby:

Ingredients:

3 eggs

1 1/2 tablespoons coconut flour

1 tablespoon vanilla extract

Heaping tablespoon of coconut oil

Small handful of berries

Method:

Preheat oven to about 220C. In a medium frying pan, melt the coconut oil over a medium heat. While it’s melting, beat the eggs then add the other ingredients. Pour into pan, and let cook for about 2-3 minutes. Sprinkle on a couple of berries, and cook for another 3 minutes. It’ll look pale, and almost like it’s curdling. Then pop it in the oven for another 5-6 minutes, and cook through.

Serve with a splash of maple syrup, berries, coconut slivers, or yogurt!

Spicy Prawn Salad

Sun’s out in Dublin, and it’s beautiful! Such a change from yesterday. Maybe you’re hosting or going to one last summer BBQ? Or just don’t feel like cooking a massive meal?

This is a super quick and easy salad recipe, but there is a lot of flavor. It’s a colorful and bright dish, but the marinade really steals the show! It’s a good go-to for get togethers. Although it’s only August, this would make for a great, and very refreshing, starter at Christmas time.

The prawns are from Castletownbere, where the seafood is unreal. If you ever find yourself in West Cork, picking up some seafood is a must! Top chefs all over Ireland use, and give high praise to, West Cork’s seafood.

I made this Spicy Prawn Salad at my cooking demo earlier this month, and it was such a hit! Thanks again for those who came out.

 

CARMEL’S SPICY PRAWN SALAD

Serves 5-6

 

INGREDIENTS:

6 ears of fresh corn

1 lb cooked prawns

10 ounces cherry tomatoes

1 red bell pepper

 

1 teaspoon cumin powder

1 teaspoon turmeric

1 teaspoon paprika

¼ cup tablespoon olive oil

2 cloves of garlic, minced

sprinkle of chili flakes

 

2 tablespoons parsley

2 tablespoons lime juice

2 tablespoons white vinegar

salt and pepper

 

METHOD:

Marinade the prawns for at least 45 minutes(the longer the better!). Marinade is: olive oil, cumin, turmeric, paprika, garlic and chili flakes. While marinating the prawns, cook the corn. Place the corn in a saucepan and cover with water. Bring to boil, then drain and rinse. Set aside to cool. Whisk together parsley, lime juice, vinegar and salt and pepper. Put corn, prawns, tomatoes, and bell pepper in bowl. Pour the parsley dressing over. Serve alongside BBQ and enjoy!

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