Perfect Flour Free Pancakes

Everyone’s going mad for pancakes at the moment and quite rightly. They’re delicious with sweet or savoury toppings and they make the best brunch ever. But they’re not always the healthiest choice on the menu, especially if you’re trying to eat gluten free or dairy free. 

So here’s my never-fail recipe for healthy and nutritious pancakes, I promise that once you try these you won’t miss the ‘normal’ ones!

Ingredients (makes one serving = 3 pancakes)

2 x medium eggs

1 x large ripe banana

½ scoop of your preferred protein powder (optional)

½ cup of raspberries/blueberries/strawberries (optional)

1 tsp organic coconut oil 

Method

Peel and mash the banana with the 2 whole eggs until the mixture is batter-like. At this point you can add in your half scoop of protein powder (I find that vanilla works best) and your berries (I used raspberries). Mix the batter again to make sure all of the protein powder is mixed in thoroughly. 

Just like with normal batter, leave it to thicken for 5-10 minutes in the fridge. In the meantime melt the coconut oil in a small frying pan but watch out, coconut oil gets smoking hot very quickly! 

Pour a 3rd of the mixture into the pan and swirl the pan to make sure you’ve got a nice even spread. 

Once the mixture starts to bubble slightly on top flip the pancake with a spatula and then it should only need 45-60 seconds on the other side.

The pancakes are perfectly delicious as they are or you could add some extras. Some suggestions are:

– dairy-free coconut yogurt or goats milk yogurt

– turkey bacon and agave syrup for that American feel

– fresh fruit (mango goes particularly well)

– chopped nuts and fruit compote

These were mine the other morning simply with some added blueberries.

Amazingly, this photo has gained the most likes out of any of my posts on Instagram… Just goes to show the power of pancakes! 

Nutrition (for recipe listed above including blueberries on top)

Calories: 420

Carbs: 45g

Protein: 23g

Fat:17g

Let me know if you try them and what you think x

Autumnal Vegan Spiced Pumpkin Soup

I know, I know, I eat a lot of soup! But it’s quick, easy, super healthy and it’s pretty much all I want for dinner when it’s cold outside and I’m hungry. 

This is my new favourite soup, inspired by my boyfriend’s dad who made a delicious version and gave me the basic recipe. I’ve tweaked it here and there but so can you! Add in more chilli if you like it hot and some extra root vegetables if you happen to have them available. 

Ingredients (makes 6 portions)

1 tbsp organic coconut oil

1 red onion

2 stalks celery

3 cloves of garlic

Thumb-sized piece of ginger

750g pumpkin

1 medium sweet potato

1 tbsp organic vegetable bouillon 

½ litre water

1 can low-fat coconut milk

1 tsp turmeric

1 tbsp cumin

1 tbsp garam masala

2 tbsp curry powder

Method

Chop the pumpkin and sweet potato into chunks (peel the sweet potato but you can leave the skin on the pumpkin, it’s easier to peel once it’s cooked). Place on trays and put in the oven at around 180 degrees for 30-40 minutes until soft (I know my sweet potato is white but it was very sweet).

While the pumpkin and sweet potato are cooking, finely chop the onion, garlic, celery and ginger and fry gently in the coconut oil for 15-20 minutes until soft

Remove the skin from the pumpkin and add it to the pan with the sweet potato. Add the spices in and cook gently for another 10 minutes to let the spices cook out, you don’t want the bitter taste of raw spices in the finished soup.

At this point add in the vegetable stock and coconut milk and let the soup come to the boil. Turn it down and simmer for 15-20 minutes to let all of the flavours combine. Blend the soup using a hand blender or a jug blender, whatever you have to hand.

It’s ready to serve so portion up into bowls and you can add a garnish of a swirl of coconut cream and a few toasted pumpkin seeds if you want to be fancy. I tend to just serve and shovel it in because it’s so tasty!

I keep a couple of portions in the fridge and freeze the rest so that there’s always a warming and delicious dinner for cold nights. Enjoy fitties! 

Winter Warmer Soup Recipes

Although London seems to be basking in very late Indian Summer, my mind is starting to zoom ahead to some winter warmers that will be perfect for cold nights. 

My favourite quick and easy go to dinner is soup. You can tweak the recipes each time, throw in whatever you have in the fridge and make it in huge portions which will fill your freezer. 

Basic soup base:

1 x white or red onion (finely chopped)

2 x cloves of garlic (finely chopped)

2 x sticks of celery (chopped)

1 x carrot (chopped)

Sautee all of the above in 1 tbsp of olive or coconut oil and then add in 1 litre of vegetable or chicken stock, bring to the boil and then simmer for 15-20 minutes. This makes a delicious and light broth that you can customise in thousands of different ways. Here are some of my top picks…

Carrot and coriander

– Basic soup base including a thumb size piece of ginger + a whole bag of carrots (chopped) + a large bunch of coriander

– Simmer with plenty of black pepper and half a can of coconut milk

– Blend until nearly smoothish, I like a few chunks in it! 

Tomato

– Basic soup base + 1 can of chopped tomatoes + 1 tsp agave nectar + 2 tbsp tomato puree

– Simmer and blend if you want it smooth

– Serve with a swirl of homemade pesto or a dollop of greek yogurt

Green Goddess

– Basic soup base (minus the carrot) + 1 chopped courgette + 1 bag of spinach/watercress/kale + small handful of chopped mint + 2 handfuls of peas

– Simmer until everything is cooked through and blend until smooth

I’m going to do a series of these quick and easy Winter Warmer recipes, are there any that you’d like to see on here? 

A Liquid Breakfast Is Best

What would you prefer; to eat 2 bowlfuls of raw fruit and veg every morning or to sip the same amount slowly in a yummy smoothie? I know my answer, drink it every time! 

Here’s some easy recipes for morning smoothies that I rotate throughout the week. Simply sip them slowly through the morning at work and they’ll keep you full until lunchtime. They’re brimming with natural fruit sugars, vitamins, iron and healthy fats, everything you need for a nutritious start to the day.

1) The Green One

Ideal if you’re feeling a bit tired or under the weather

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½ cup blueberries

1 cup broccoli

1 cup cucumber

1 cup celery

1 cup spinach or kale

1 tsp each of chia seeds and linseed

2 tsp flaxseed

½ cup unsweetened almond milk

½ cup water or coconut water

Juice of half a lemon

2) The Protein One

Ideal for days that you workout in the mornings or during the day

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2 x scoops or 50g of your preferred protein powder (I use Phd Diet Whey Vanilla Creme)

½ banana

½ cup blueberries 

1 cup almond milk

½ cup water

1 tsp each chia seeds and linseed

2 tsp flaxseed

3) The Fruity One

Ideal for days when you can’t quite face the green one…. 

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½ banana

1 cup mixed berries 

½ mango or papapya

1 cup spinach

½ cup almond milk

½ cup coconut water or water

1 tsp each chia seeds and linseed

2 tsp flaxseed

Other things you can add to each of these to change things up a bit include:

– oats

– agave syrup

– herbs (parsley or mint)

– yoghurt (I prefer St Helens Farm goats milk yoghurt)

– seeds or nuts (try toasting these first, they add a great flavour)

.Let me know if you try these and if you have any other recipes!  

Quick and easy dinners

The last thing I want to do in the evenings during the week is spend hours chopping and then cooking food, especially if I’ve just worked out. My rule is, if it can’t be on the table within 25 minutes then it’s a weekend dish. 

So here are my top 3 quick ‘n’ healthy dinner recipes..

1) Asian spiced salmon with vegetable stir fry

1 x fillet of organic salmon (approx 200g)

Spices (five spice, cumin, garlic)

Assortment of vegetables (aubergine, onion, pak choi, mushrooms etc.)

Gluten free soy sauce

1 x teaspoon Thai green curry paste

1 x tablespoon coconut oil

Melt the coconut oil in a wok and add in the curry paste. Fry the paste until it smells amazing. Chop all of the vegetables (you can be fancy and julienne them or just cut them into cubes all roughly the same size) and throw them into the pan. In the meantime, season your salmon fillet and roast in the oven at 180 celcius for 10-15 minutes. It should still be pink and flakey. Serve in a bowl with a splash of soy sauce.

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2) Simple salad

1 x handful of lettuce leaves

4 x cherry tomatoes

8 x slices of cucumber

1 x spring onion

½ x sweet pepper

1 x cooked beetroot

150g of protein of your choice

Dressing (2 tbsp olive oil, 1 tbsp balsamic vinegar, squeeze of lemon juice, 1 tsp wholegrain mustard, pinch each of salt/pepper/sugar – shake up in a jar and keep in fridge)

Chop and combine all ingredients. Dress with 1 x tablespoon of dressing

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3) Quick Tuna Stew

1 x tbsp olive oil

Assortment of vegetables (onion, aubergine, courgette, peppers)

1 x tin of tomatoes

1 x tin of pole & line caught tuna

Spices (cumin, garlic, chilli flakes, paprika)

1 x handful of green beans

5 x brussel sprouts

Chop up the assorted vegetables and cook gently until soft. Add in tin of tomatoes and tin of tuna with spices. Allow to bubble for 15 minutes. Steam the beans and brussel sprouts (I use a bamboo steamer, it’s brilliant…) and serve everything in a big bowl. This is like a big tummy hug in a bowl!

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Rise and Shine Breakfast Recipes

One of the biggest things I’ve learnt over the last few months is the importance of having a good breakfast every day. It kickstarts your metabolism after 12 hours of not eating, it wakes your brain up and it gives you the energy to get through the morning. I can’t function without breakfast these days!

Here are 4 of my favourite recipes, all under 350 calories…

1) Bircher Muesli

– 50g gluten free oats

– 1 x grated apple

– Splash of apple juice

– ½ cup fat-free natural yogurt

– Fruit to serve

Mix the oats, grated apple, apple juice and yogurt together in a bowl, cover and place in the fridge overnight. In the morning add whatever fruit you prefer and serve.

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2) Simple Fruity Oats

– 25g gluten free oats

– ½ cup fat-free natural yogurt

– ½ grapefruit (or 1 cup of the fruit of your choice)

Mix together all of the ingredients and devour.

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3) Quick Berry Oatmeal

– 25g gluten free oats

– ½ cup frozen berries

– Teaspoon of cinnamon

– Teaspoon of agave syrup (to serve)

Mix the oats, berries and cinnamon together with enough water to make the mixture runny. Microwave for 1:30, squeeze on the agave syrup and enjoy.

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4) 3 Ingredient Pancakes 

– 1 x ripe banana

– 2 x medium eggs

– ¼ cup berries

– Teaspoon of cinnamon (to serve)

– Teaspoon of agave syrup (to serve)

– 2 x rashers turkey bacon

Mix the banana and eggs into a lumpy batter and stir in the berries. Cook like a normal pancake in a greased pan (I use 1 cal olive oil spray), flipping only when the top side starts to cook as well. At the same time grill the turkey bacon. Serve sprinkled with cinnamon and agave syrup. 

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