Making Healthy Almond-Cacao Protein Balls

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Hey guys!

Despite being flat out with uni exams at the moment, this Sunday I’m going to publish a quick recipe I use for my cacoa protein balls.

Protein balls are so great as a healthy snack to fill you up. Just try not to go crazy on them, as they are very moreish. I try to use coconut oil because it is nice and filling compared to lots of other cooking oils.

Each ball has about 205 calories and is dense with healthy fats and protein to make it the perfect yummy, healthy snack.

My recipe makes 5. You will need:

  • 1/2 cup almonds
  • 1/3 cup chia seeds
  • 50g sultanas
  • 2 tbsp cacao powder
  • 2 tbsp peanut butter
  • 1 tbsp coconut oil

Method:

  1. Put all dry ingredients in food processor and blend until smooth
  2. Put peanut butter and coconut oil in the microwave for 1 minute
  3. Pour peanut butter/coconut oil mixture into dry ingredients and mix with spoon.
  4. Using your hands form the mixture into 5 little protein balls
  5. Place in fridge for an hour
  6. Enjoy!

 

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Cocoa Brown ~ How could I choose any other colour?

xx

Let me know if you try the recipe out!

What I Eat in a Day (II) | Cafe Review

Helloooo I’m back with another what I ate in a typical day. Here my diet is completely omnivorous with no funky veganism/vegetarianism or health restrictions – but stay tuned for my post when I try going vegan for a week (could be wonderful or a disaster I guess we’ll see).

I started the day off with breakfast with a girlfriend at Lid & Jar in Chatswood. It’s a lovely cafe in a peaceful, contemporary setting with plenty of space to relax and enjoy your meal, but I do find it quite pricey (I paid $23 AUD for my breakfast).

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I had a tough time choosing between what I got and their fluffy French toast with bacon drizzled in maple syrup, but in light of all I ate at Easter last weekend, I ended up going for ‘the green bowl’. This was a raw mix of kale, avocado, broccolini, asparagus, zucchini and egg, drizzled with pesto and a sprinkle of quinoa. The meal itself was lovely (but not that filling – I was hungry again a couple of hours later), but I complemented it with a black coffee which (even for a keen coffee fan like myself) tasted incredibly sharp and bitter.

Afterward, I hit the gym and did a Body Attack session, which is probably my favourite class offered by Fitness First, but it is full on and meant I was very hungry when lunch time clocked round.

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Lunch was homemade and super easy – just a multigrain wrap, smeared with hummus which was topped with avocado, 2 warmed up falafels, mayo and a sprinkle of parmesan. This was very tasty and filled me up all the way to dinner, which is surprising because I’m usually snacking all throughout a typical day.

For dinner, I steamed half an eggplant and a sweet potato and had that with a fillet of salmon. I usually just do my salmon pan-fried with a drizzle of oil and salt + pepper. I finished off the day with one (definitely had two) of these m&m cupcakes my best friend and I made the other day.

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And that’s what I had in the day – the calories would have come to approximately 1300 (minus the workout session – Body Attack burns 500 calories).

 

What’s the best thing you ate today? Let me know – I’d love to chat below 🙂

 

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Neutral tan for a typical day

 

xx

My 5 Go-to Healthy Snacks

Hey guys!

I’ve been trying to cut down (healthily) a little on what I eat recently, and I realised that I’ve been picking up weight because I’m constantly nibbling on different things in the pantry.

So, to make sure I stay full throughout the day I have 5 go-to snacks in the fridge/food cupboard which are filling AND yummy.

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These are:

  • Carrot sticks & Pilpel Hummous – carrot has to be my favourite veggie because of its sweetness, and Pilpel Hummous is my go-to because it has so much flavour but doesn’t have garlic in it (garlic upsets my stomach).
  • Dried fruit/nut mix – handful of pecans, pepitas, dried apricots, sultanas and walnuts. The fruits give you that sweet satisfaction and the nuts fill you up.
  • Apple & Carman’s Nut Bar – Carman’s does such a great range of healthy muesli bars, if your local supermarket stocks them I would definitely recommend checking them out. They are the perfect snack, and funnily enough I got up at 2am the other night because my stomach was rumbling, and a Carmen’s nut bar was the perfect fix to send me back to sleep.
  • Popcorn – try to avoid popcorns that are doused in butter, just plain corn kernels will do the trick.
  • My sugarless carrot/oatmeal cookies – they say ‘sugarless’ but don’t worry maple syrup and sultanas make them just as yummy as regular cookies.

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I have been making batches of these for longer than I can remember because they are the perfect moreish snack, especially when I’m on the go.

You will need:

  1. 1 cup rolled oats
  2. 3/4 cup self-raising flour
  3. 1 tsp ground cinnamon
  4. Sprinkle of salt
  5. 1/4 cup olive oil (be ready to add more in case your mixture is too dry)
  6. 1 tsp vanilla extract
  7. 1/2 cup sultanas
  8. 2 medium carrots grated
  9. 1/3 cup pepitas
  10. 2 tbsp maple syrup
  11. Handful of pecans (to decorate)

Preheat the oven to 180˚C. Mix the oats, flour, cinnamon, salt, sultanas, grated carrots and pepitas together in a large bowl. Then, add the olive oil, vanilla extract and maple syrup and stir to combine. Add extra olive oil until the mixture is a perfect, doughy consistency. Whack in the oven for 15 – 20 minutes (or until golden brown) and voila! You’re done.

I hope you too can enjoy these great snacks. They are especially great if you are looking to maintain a healthy weight and want filling snacks that aren’t completely boring!

xx

 

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Kimono red for yummy, healthy Snacks

 

 

Mother’s Day Feast

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Today was Mother’s Day, and to treat Mum I decided to prepare a lovely Sunday lunch that she enjoyed.

As usual, it took way longer to prepare than I expected. I woke up at 9am and immediately started baking, and was going flat out until 1pm when lunch was served.

For the meal I decided to do wine-braised chicken (with white wine, carrots, red onion, rosemary, red grapes and pine nuts), and an asparagus & grilled halloumi salad.

I do enjoy baking, but I’m not too good when it comes to experimenting, so I stuck fast to Jamie Olivers recipes from his cookbook. I’ve found that if you really follow the recipes he gives you will produce delicious meals that taste like they’re actually restaurant quality.

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Wine-braised Chicken

For dessert, I went all out with Mum’s favourite cake – a white chocolate mud cake. I always use the Taste recipe when I make the cake, but I halve the mixture because the amount they prescribe actually makes 2 regular sized cakes (you could definitely stick with the actual quantities and pile the 2 cakes on top of each other with creamy ganache in the middle).

It was a lovely day, and I treated Mum to a mani-pedi voucher at our local salon, to top the day off.

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What do you usually do for mum on Mother’s Day?

xx

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Champagne Pink for the Perfect Mother’s Day

Life Update: What’s Coming Up?

Firstly, if you live in or around Sydney – go check out one of my favourite restaurants (Johnny Lobster). They just started doing ALL YOU CAN EAT Fried Chicken on Wednesdays, and if that doesn’t sound like heaven I don’t know what does.

Okay so onto the post, it’s going to be a bit brief this Sunday, since I’m absolutely bogged down in uni work and would prefer to pass my courses… but don’t worry, there are exciting things coming!

Firstly, and actually the main reason I’ve got a lot on at the moment, is that I got a two day a week editorial internship at an online magazine called Broadsheet. I’m super excited to begin working there, because I’ll get invaluable workplace experience whilst having my writing published. Even better, it’s exactly the place I’d love to work after uni! If you’re a uni student I would definitely recommend getting an internship as soon as possible. I’ve had two so far, and I honestly learn more in one day interning than I do in an entire semester studying at uni.

Secondly, I’ll be travelling to South Africa (to visit my extended family) in June/July. We go back every year, and this time we are also doing a trip around a game park. So stay tuned for some travel/holiday posts and photographs of the Big Five.

I’ve also started hip-hop dance classes (once a week) on a bit of a whim, because I did dance for 10 years and then quit and I thought it might be a nice idea to get back into it for fun. Turns out I’m far less flexible than I used to be, so daily stretching has now also become a thing.

In terms of upcoming posts, Australia has Mother’s Day coming up next Sunday so keep a look out for a yummy cake recipe (going to go all out with something I’ve never baked before), and I also plan to try the Vegan diet for a week and document my experiences… who know’s maybe I’ll convert.

Thanks for bearing with my sub-par post this week, everyone’s support means so much.

xx

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Walnut brown for exciting things to come

Baking a GIANT Anzac Cookie | Anzac Long Weekend

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Okay so I know a lot of my past posts have been super food related – and I will diverge from this trend soon, but I couldn’t resist blogging about my GIANT Anzac cookie!

For those non-Australians (or unaware Australians) reading, Anzac Day is a Public holiday held in commemoration of the first military action initiated by Australian and New Zealand forces in the first world war. Hence, ANZAC stands for Australian and New Zealand Army Corps.

Traditionally, we bake Anzac cookies (a sweet biscuit made of rolled oats and syrup) on the day, in memory of the soldier’s staple food which was a hardtack biscuit (no sugar involved) which wouldn’t go mouldy. Obviously, the soldiers didn’t get the yummy, gooey goodness of the Anzac biscuits we bake today, but nevertheless it’s a tradition that goes on. If you are interested in more of the history click here.

Because I love doing things in excess, instead of baking lots of little biscuits, I decided to whip up one giant cookie. If you want to make it yourself, just preheat your oven to 170˚C and mix 150g melted butter, 2 tbsp golden syrup, 1.25 cups of self-raising flour, a dribble of water, 1 cup rolled oats and 1/2 cup caster sugar together. Then use your hands to spread it into a giant cookie and bake for 17 minutes or until golden brown.

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I had a slice of cookie with some hot cocoa in my favourite ‘Life is Beautiful’ Mug. As simple as it is, I love having a funny/inspirational message on my mugs to start the day and this one has to be my favourite.

If you want an fun mug to cheer you up at the start of the day, I recently found these awesome animal ‘life is beautiful’ mugs. You have to admit they are absolutely adorable… if you’re a sucker for cute things like me. They would make a great gift as well!

Here are some more awesome mug designs:

Enjoy!! Have you made ANZAC cookies before? Comment below and we can chat 🙂

xx

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Poppy Red, in commemoration of the ANZAC soldiers

Easter Carrot Cake Cupcakes | Perfect Tea Party

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This easter long weekend I decided to have an Easter Tea Party to celebrate. It was the perfect morning tea to begin the day with close friends and family.

Carrot Cake Cupcakes are the perfect size to enjoy the carrot-cinnamon flavour, without feeling ill off a massive piece of cake. I do my Carrot Cake Cupcakes with Betty Crocker Vanilla Icing (because it really is the tastiest), but they are also delicious with cream cheese icing ← I’ll link my go-to recipe.

I decorated the cupcakes with edible mini wafer flowers (which you can buy at most supermarkets) and complemented the cupcakes with warmed hot cross buns, choccy eggs and Earl Grey Tea. Delicious!

Recipe (makes 6)

You will need:

  • 2/3 cup self-raising flour
  • 1/3 cup caster sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup olive oil
  • 3/4 grated large carrot or 1 grated medium carrot
  • 1 egg

Method:

  1. Preheat oven to 180˚C, line a cupcake baking tin with patty pans.
  2. Combine flour, sugar, cinnamon, salt and baking powder in a large bowl and stir.
  3. Slowly mix in carrot and oil
  4. Beat egg in separate bowl and then mix in with all ingredients
  5. Pour mixture in patty pans (about 2/3 full)
  6. Bake for 18 minutes

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Then enjoy!! Happy Easter everybody, hope you have a lovely weekend whether you celebrate it or not 🙂

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Baby Pink – the perfect soft, Easter colour

Do you have something special you do on Easter? Leave a comment – I’d love to chat 🙂

xx