Category Archives: Nutrition & Health

5 ways to a healthier weekend

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You’ve worked hard all week. You got up early every morning to do your workout. You planned out your meals, you even prepared your breakfast and lunch the night before. You said no to the cake at the Friday morning tea at work. Heck you even had your super greens powder and lemon water upon waking even though you dry reach every time just thinking about the after taste. You did everything right this week. And now you feel you need to be rewarded for it this weekend. Don’t do it! You are undoing all the progress you made during the week and perhaps even taking a step back. If you’re tired of not reaching your fitness goal it’s time to have a good hard look at what you’re doing over the weekend, because it is probably the reason why you are not there yet. Here are a few easy tips that you can do this weekend to help you get closer to that goal you made at the beginning of this year. It’s not too late to reach that 2014 new years resolution! Continue reading

Healthy Strawberry Macaroons

I want to clear up the confusion between macaroons and macarons. Macarons is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond meals, and food colouring/flavour. It is usually filled with a ganache or buttercream. The macaroon is a type of light, baked confection, that can look like a small cake or meringue-like cookie. Here is an illustration provided by blogilates

It is this innocent-looking delightful treat on the high tea tiers that makes us second guess the healthy eating vow we murmur to ourselves as the tea is being poured into our fine china cup.

Not Your Typical Dietitian has developed the “Not Your Typical Macaroon” and gave it a healthy twist, without refined sugar and butter. I am not saying that this treat is that healthy that you can now gorge yourself on them, but they’re definitely a better option than the macarons you’ll find staring back at you through the glass casing at the patisserie. And they have real fresh strawberries in them!

Ingredients:
Makes ~20 macaroons

1 ½ cups almond flour
2 ½ cups organic shredded coconut
3 tablespoons raw honey
3 tablespoons cold pressed coconut oil
2 teaspoons natural vanilla extract
1 punnet fresh strawberries (250g) (finely chopped)
Pinch sea salt

Method:
Combine dry ingredients. Warm coconut oil and honey in a bowl suspended in hot water until runny, then add vanilla. Combine with dry ingredients. Once well combined, carefully mix through the strawberries. Use your hands to form into macaroon shapes and place on baking paper. Chill in fridge for around 1 hour or until firm. Keep refrigerated in an airtight container. Will keep for 1 week.

IMPORTANT: You probably noticed that these babies don’t require any baking. However, if you would like to bake these for a crunchy outer casing and soft chewy centre, then you can bake them at a very low temperature (140 or 150 degrees Celsius) for around 40 to 50 minutes. The key is not letting them brown too much – so keep an eye on them!

 

Wild Quinoa, Date, & Banana Protein Muffins

I am a big fan of preparing ahead for meals. It means my week is less stressful and more organised, which also means I stick to healthier options. This week I had so many things going on that I completely forgot about the mix of quinoa and wild rice made up to add to salads or to use as a base for hot dishes. There was no way I was going to waste this precious bundle of nutrients. So from there….the wild rice and quinoa muffin was born with the ever-so-complimentary additions of date and banana.

The quinoa and wild rice somehow combines with the rest of the ingredients into the perfect mix of crunchy, chewy, and delicious sticky sweetness…

The ultimate must-have’s in a muffin? I think so! Even the nutrient profile is impressive, delivering all 9 essential amino acids (proteins) as well as a good dose of fibre and healthy fats.

Ingredients:

½ cup almond flour
1 scoop protein powder
2 cups cooked quinoa & wild rice mix*
1 cup wholemeal spelt flour
1 ½ teaspoons baking powder
¼ cup organic coconut sugar*
2 ripe bananas mashed
1 large free range egg
¾ cup milk (I used unsweetened almond milk)
1 teaspoon natural vanilla extract
½ cup dates
Cinnamon for dusting

* use ¾ cup dry quinoa and ¼ cup dry wild rice – cook with 2 cups of water
* OR ¼ cup rapadura sugar OR ¼ cup brown sugar OR 3 tablespoons honey OR stevia

Directions:

Pre-heat oven to 180C. Combine almond flour, protein powder, quinoa and wild rice mix, spelt flour, baking powder, and coconut sugar in a bowl. In a separate bowl, combine the bananas, egg, milk, and vanilla. Mix the wet ingredients into the dry ingredients.

Finely chop the dates and fold into the mixture. Scoop into a muffin tin and place in pre-heated oven. Bake for 25 to 30 minutes or until golden and the skewer comes out clean. Dust muffins with cinnamon and enjoy warm with a cup of tea.

You might think that this muffin combination is a bit strange.

But don’t knock it until you’ve tried it. It really delivers on taste.

Link of the day:

Rhubarb & Raspberry Tart