Tag Archives: easy

NUT BUTTER ENERGY BALLS 

You know those days when you’re exhausted and you just can’t find the energy to function?We all have them! Rather than reaching for a coffee, energy drink or sugary processed snack why not grab some of these peanut butter energy balls?
They are sweetened with natural agave nectar and dates and stuffed full of nuts and seeds. The natural sugar in the dates gives you the initial wake-me-up and the complex carbs in the oatmeal and the protein in the peanut butter and other nuts helps keep your blood sugars stable for longer and keep you full.

 

HOW TO ADAPT THIS RECIPE TO SUIT YOU:

Peanut butter is a great energy-dense snack, and thanks to its sticky texture you can roll it in with other yummy ingredients as well. This recipe contains dates, rolled oats, pecans, sunflower seeds and chocolate chips (yum!)  – but you can put whatever you want in it!

Use whatever nuts or seeds that you have and make sure to chop them small. Try toasting the nuts and seeds so they are more flavourful. You can use any kind of nut butter you have but natural, organic butter (like Almond or cashew – Holland & Barrett) is best.

You can leave out the coconut, or add more. Or what about swapping the agave nectar for honey? You could even add more chocolate chips! Or less?! Or use chocolate shavings? Or what bout toasted almonds instead of pecans?


PREP TIME – 10 mins, TOTAL TIME- 10 mins, SERVINGS: 24

INGREDIENTS

½ cup natural peanut butter

8 dates, pits removed

2 tbsps agave nectar

1 cup rolled oats

½ cup toasted, chopped pecans

¼ cup toasted sunflower seeds

¼ cup unsweetened coconut

¼ cup dark chocolate chips

1 tbsp chia seeds

INSTRUCTIONS

  1. Place the nut butter, dates and agave nectar into a food processor and process until smooth.
  2. Either add all the remaining ingredients to the food processor and process again, or you can scoop out the nut butter and dates into a large bowl, add the remaining ingredients and mix everything by hand.
  3. Roll into 24 balls.

And Enjoy! They will keep for at least a week in the fridge or frozen for much longer.

Nutrition (per serving): Calories: 116; Total Fat: 6g; Saturated Fat: 2g; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 8g; Protein: 3g

Smoked Haddock & Pesto Bake With Cauliflower Mash

So you’ve got the hang of the no refined white carbs thing. Bread, rice, pasta, you name it, they’re all firmly in your no-go zone and that’s great….. but sometimes you just need mash potatoes and there’s no two ways about it – this is the prefect way to get the satisfaction you need without the carbs and calories!

Is Failing To Meal Plan The Cause Of Your Weight Gain?

Saving Time and Money

You might not realize it, but you waste a lot of time standing in front of your fridge each afternoon deciding what to make for dinner. Not to mention the money you wast running to the shop 4 to 5 times a week to pick up last minute ingredients. By planning your meals in advance, you save money long term.

Eliminating the Last Minute Stress

Everyone knows how stressful it is to make a last minute decision about a meal. If you have a meal plan, you can take care of things in advance and all that is left at the end of a long day are those last few things to cook.

Helping You Avoid Unhealthy Choices

How many times have you opted to stop at the fast food shop on the way home or buy a ready made meal instead of preparing a healthy meal? Probably more times than you care to admit. Meal planning eliminates the need to rely on this unhealthy last minute option.

WHAT TO DO NOW:

  • How many meals you need to plan for 

Take a few moments to think about what you have going on next week week. Taking a quick note of everyone’s plans will give you a rough idea of how many meals you’ll need to get through the week, and how much you can get from each recipe.

  • What you have time for 

If you have a crazy busy week coming up, make a mental note to be on the lookout for quick, slow cooker or make-ahead meals that can served up in a hurry. We’re big fans of the cook once, eat twice (or thrice) approach.

  • Your food mood 

Things like the weather, a change in seasons, and food cravings can impact what sounds good on any given day. Thinking about these things beforehand will make recipe selection process faster and meal times easier on everyone.

Now the fun part! Once you know how many meals you’ll need, it’s time to find some healthy recipes and fill in your calendar for the week.

  • Create a master recipe list

Having a list of go-to meals is one of the easiest ways to expedite the meal planning process. Consider trying one or two new recipes and use a few old favorites to fill in the gaps. Every time you find a new meal you love, add it to the rotation!

  • Find a few new dishes to try

Finding delicious, healthy recipes isn’t hard–you just need to know where to look. Health-conscious cookbooks and food magazines are great but the internet can literally provide millions of healthy recipes at your fingertips.

COLLECT & CALENDAR YOUR RECIPE

  1. Start a master recipe list. Digital versions (like a note on your smartphone) are handy, easy to update and usually within arm’s reach!
  2. Fill in your calendar. Pick some favorites from your master list and 1 or 2 new recipes to try.
  3. Write your grocery list. While doing that, jot down ingredients for each recipe. Then, take stock of what you already have on hand before heading to the store.
  4. Pick a time to shop. Once your shopping is done, you’re ready to tackle food prep.

Example Meals for Meal Prep

Here’s a few examples of tasty meals and snacks you can prepare in advance:

 Hot meals for reheating:

Blackened salmon with sweet potato and broccoli

Thai curry with brown rice

Chilli with brown rice

Turkey curry with brown rice

Fish curry with brown rice

Sweet Baked potato with tuna in brine, avocado & salad

Cold Meals:

Chicken salad (spinach, rocket, pine nut, satsuma

Mackerel salad (shredded lettuce, pine nuts, grapes)

Chicken and avocado salad with salt and pepper

Cold Snacks:

Rice cakes with Merdian almond butter and banana

Juice Plus Protein flapjack

Juice Plus Protein brownies

Juice Plus Protein carrot cupcakes

Any un-salted/roasted nuts

0% Total Greek yogurt with natural honey and berries

Raw avocado

 

Fruity Frosty Snacks

People snack; that’s a fact. And frankly, there’s nothing wrong with that. If you’re trying to eat when you’re hungry and stop when you’re comfortable, you usually end up eating smaller meals plus a couple of snacks in between.

Make the most from your snacks this summer with these frosty fruity bites which I love to nibble on. These are great go-to snacks for any season, but are exceptional on a warm day! This is the season when the fruits are just rolling into markets so healthy choices are both cost effective and delicious.

1.Frozen Grapes

Just wash and dry and pop in the freezer on a lined cookie sheet. Once frozen, store in a freezer safe container or bag until ready to eat.

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2.Frozen Yogurt Grapes 

Wash and dry grapes, then submerge in your favorite yogurt (we find a toothpick method is easier than fishing out the grapes with utensils). Pick out the grapes one-by-one and pick on a lined cookie sheet. Freeze until completely frozen and store in a freezer-safe container.

3.Grape Popsicles

Wash and dry your grapes and using a high-speed blender, puree them until completely and entirely smooth. No seeds allowed here! Pour the puree into popsicle molds and freeze completely before enjoying (about four hours).


4.Bananas, Two Ways!

If you haven’t jumped on the frozen banana train you don’t know what you’re missing! Try these out the next time you have bananas that are really spotty and brown.frozen-banana-slices

5.Banana Bon Bons

Peel banana, cut into 1-inch chunks and freeze until firm. Then, one-by-one, dip each banana chunk into melted semi-sweet, bittersweet or dark chocolate (we like using a toothpick to keep this part tidy). You can then dip the chocolate covered banana in chopped nuts or coconut flakes to really jazz it up.

 

6.Yogurt Breakfast Popsicles

(Makes 6 popsicles)

  • 3cups strawberries, hulled and roughly chopped
  • 1/2 cup agave next a or natural honey
  • 1 cup 0% Greek yogurt
  • 1/4 to 1/2 cup skimmed milk
  • 3/4 cups homemade granola

1. Combine the strawberries and 1/4 cup agave/honey in a small saucepan and stir gently to combine. Let the berries soften on the counter for at least 10 minutes, until it’s syrupy.

2. Place the pan over medium-high heat and bring to a rapid simmer.

3. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy.

4. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit.

5. When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 1/4 cup of the honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.

6. Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.

7.  Arrange 6 popsicle molds on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.

8. Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.

9. To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.

Recipe Notes
The strawberries can be replaced with an equal amount of any other fruit.

Where to buy the popsicle holders – £2 Free Delivery, Click HERE,  Ice Lolly Maker Pop Mould

 

Recipes adapted from HERE

Please feel free to email me – chloehthomas@gmail.com – and comment below. Or contact me via social media (see menu bar) – i would love to get your feedback.

 

Melt In Your Mouth Morning Muffins

Kimberleys Own Granola muffins with cranberries and blueberries

Make Ahead: The muffins can be made a day in advance and kept (covered) at room temperature or frozen individually to preserve freshness (for up to 2 weeks), then defrosted in their wrappings. Reheat, loosely wrapped in aluminum foil, in a 300-degree oven for 10 minutes or until warmed through.

SERVINGS: 6

INGREDIENTS
  • 1/2 cup less 1/2 tablespoon whole-wheat flour
  • 1/4 cup flour
  • 1/2 cup unprocessed wheat bran (also called miller’s bran; do not use bran cereal)
  • 1 tablespoon flaxseed, 
  • 3/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt, preferably fine sea salt
  • 1/4 cup raw turbinado sugarffd07a32238caf39d792f5bae740461a
  • 1 large eggs
  • 1/4 cup low-fat buttermilk
  • 1 1/2 tablespoonslow-fat sour cream
  • 3/4 teaspoon vanilla extract
  • 1 tablespoons coconut oil
  • 1/2 cup mashed ripe bananas (about 2 large bananas)
  • 1/3 cup dried cranberries or bluerberries
  • 1/4 cup raw pumpkin seeds
DIRECTIONS
  1. Preheat the oven to 375 degrees. Grease the wells of a standard-size 12-well muffin pan with cooking oil spray.
  2. Whisk together the whole-wheat flour, all-purpose flour, bran, flaxseed meal, baking powder, baking soda, salt and sugar in a large mixing bowl.
  3. Lightly beat the eggs in a separate mixing bowl, then whisk in the buttermilk, sour cream and vanilla extract. Blend in the oil, mixing well.
  4. Thoroughly stir in the mashed bananas.
  5. Quickly pour the banana mixture over the flour mixture, scatter over the cranberries and pumpkin seeds, and stir to form a thick batter. Let it stand, uncovered, for 2 minutes; this allows for the flours to be absorbed into the batter and steadies the rise of the muffins during baking. Divide the batter equally among the muffin pan wells, mounding the portions slightly.
  6. Bake for 20 to 25 minutes or until the muffins have risen and set and have browned. A wooden pick inserted in the center of a muffin will withdraw clean or with a few moist crumbs.
  7. Cool the muffins in the pan on a wire cooling rack for 10 minutes, then turn them out and cool completely (right side up) on the rack.muffins_9
Nutritional Facts

Calories per muffin (using low-fat buttermilk and sour cream): 220

Total Fat: 8g

Saturated Fat: 2g

Total Carbohydrates: 32g

Sugar: 16g

Protein: 6g

 

Email me your pictures of your muffins chloehthomas@gmail.com or comment your feedback below – and don’t forget to hit the like button if you liked the recipe!

9 Workout Moves You Can Do In a Hotel Room

The easiest way to get fit (and stay that way!) is to use the one piece of equipment that will be with you no matter where you travel: you. With just the resistance of your own body weight, it’s possible to improve your strength, balance, agility, stamina, and more. The hotel doesn’t have a gym? No worries! Forgot to pack your sneakers? No problem! Accidentally booked a beach vacation during monsoon season? NBD! These 9 moves are excuse-proof, because wherever you go, there you are—literally!

CLICK HERE: 9 Workout Moves You Can Do In a Hotel Room

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HOW TO HANDLE CRAVINGS

1. Plan for a snack attack

Many of us use low blood sugar as an excuse for a mid-afternoon chocolate snack. There are plenty of alternative foods that will boost your blood sugar and energy levels. A peanut butter sandwich or a banana is much better, as it increases blood sugar gradually, rather than the quick fix hit of chocolate. Learn to anticipate your weak moments and have healthy alternatives, such as nuts or fruit.

You could even try getting your chocolate fix with a juice plus pancake or ice cream or whip some into greek yoghurt (total 0%). 

What is GI and GL?

Glycaemic index (GI) and glycaemic load (GL) provide information about how foods affect blood sugar and insulin.

The lower a food’s GI or GL, the less it affects blood sugar and insulin levels.
GI measures the effect of your food on blood glucose levels. It’s a rank list index for foods based on how quickly your blood sugar levels will increase after ingestion.

The GL is different as it is based on the active carbohydrate content of a normal serving of food, or around 100 grammes. So in other words, the GL tells you how much carbohydrate is in a standard serving size of food.

2. Take up exercise

It may not be as immediately satisfying as munching on a bar of chocolate, but exercise creates serotonin, a neurotransmitter which promotes feelings of happiness.

It also releases endorphins in the same way that a bar of chocolate will, only exercise is far better for you in the long run.

After a good workout, you won’t have as much need for sugar, and the same goes for sex!

3. Blood glucose levels

A low glycaemic load (GL) diet will help keep your blood sugar level balanced. The glycaemic index (GI) ranks carbohydrates according to their effect on blood glucose levels. Juice Plus shakes are Low GI. 

Low GL carbohydrates produce only small fluctuations in blood glucose levels.

Eating quality lean proteins and the right fats with low GL carbohydrates, such as wholemeal bread, will make you feel full and you won’t be as likely to crave a sugar rush.

Baked Cinnamon Honey or Sea Salt & Vinegar Crisps

IMG_2611Ingredients:

1 Tbsp Vinegar

1 Tsp Sea Salt

1 Tsp Ground cinnamon  

1 Tsp Honey

2 Small Sweet Potatoes 

 

Directions

1.Mix the honey and cinnamon together on half the batch for a sweet flavour

2. For the salt & vinegar,  shake up the sea salt and vinegar with the sweet potatoes in a ziploc/airtight bag.

Try a Greek Yogurt dip (total 0%) to go with these.

 

 

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Taken from a great blog – Undressed skeleton, click HERE to see more  

 

 

Mouthwatering Healthy Protein Pancakes 

Yes it’s true, these pancakes ARE healthy, low in fat, calories and high in protein which means they keep you fuller for longer! I’ve used juice plus complete protein powder which is gluten, wheat and dairy free and suitable for vegans and used by 3 Olympic teams and many athletes around the world.image

Prep time –5 mins

Cook time  –10 mins

Total time – 15 mins

Ingredients:

1 tsp baking soda

1/3 Cup instant oats, dry

2 scoops vanilla or chocolate protein (juice plus) powder

2 egg whites

1/2 cup fat free Greek yogurt (0% total)

1/2 small banana (old)

1/2 tsp cinnamon

1-2 tbsp unsweetened almond milk

Low calorie nonstick oil spray

Instructions:

1. In a blender, combine the oats, protein powder, egg whites, 1/4 cup Greek yogurt, banana, and cinnamon. Blend until smooth.

2. In a large skillet coated with spray oil, begin cooking the pancakes over medium-high heat, about 4-5 minutes on each side.

3. Serve immediately or let them cool and place in a Tupperware box. You can freeze half the batch as well in separate ziplock bags. Make sure they are defrosted before serving.

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Serving suggestions 

Best served warm (heat up in microwave or oven) with

-Total 0% Greek yoghurt & some strawberries / raspberries / blueberries

– organic almond or cashew nut butter & sliced banana 

– homemade frozen banana yoghurt and some cinnamon 

– Greek yoghurt a 2 tsps agave nectar syrup 

For more information on juice plus click here –http://www.juiceplus.co.uk/+ct53247

Mashed Avocado Egg Salad

Simple mashed avocado egg salad makes an excellent spread for ryvita or with a salad for lunch. It also tastes great with a jacket potato on those days when you’ve got too many plans to really cook. 

The blend of creamy avocado and mashed eggs is spiced up with zesty lemon and dijon mustard so chances are you won’t miss the mayonnaise- or the processed calories!

  

The avocado blended with the egg gives a high level of protein keeping you fuller for longer and the avocado contains healthy days and vitamin E- good for hair & nails!

Ingredients

4 large hard boiled eggs, cooled and peeled

0.5 avocado (about 100g)

1 tsp Dijon mustard

0.5 of a small lime or lemon, juiced

Salt & pepper to taste

Optional Toppings & Garnishes

Sliced tomatoes

Lettuce leaves

Sprinkle of fresh parsley

Herb spices

Extra sea salt

Directions

1. Add hard boiled eggs, avocado, dijon mustard, lime/lemon juice, and salt and pepper to a small bowl and mash with the back of a fork until fully combined.

2. If desired, serve on a slice of toasted bread with tomato, lettuce, a sprinkle of fresh herbs or dried spices, and a pinch of coarse sea salt. Can also be served on a bed of lettuce.

3. Serve immediately and eat the same day you prepare it.

 

Nutrition Information- Serves: 2, Serving Size: 1/2 egg salad,

Per serving: Calories: 205; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 370mg; Sodium: 348mg; Carbohydrate: 5g; Dietary Fiber: 3g; Sugar: 0g; Protein: 13g

NOTE: Nutrition information doesn’t include bread and optional toppings and garnishes.