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

Valentines Day Red Velvet Cake for Two

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Happy Valentines Day!

Here is my super simple recipe for a small Red Velvet cake with Cream Cheese icing that can be shared between two.

This cake is very moist and fluffy, and is a delicious way to end the day spent with a special someone.

You will need:

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  • 1 cup plain flour
  • 1 tsp baking powder
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 60g unsalted butter
  • 1 tbsp cocoa powder
  • 1/2 cup sugar
  • 7ml red food colouring

Steps:

Preheat oven to 200˚C. In a small bowl place cocoa powder and red food colouring and mix. Add dribbles of water until the mixture becomes a smooth, velvet red paste.

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Pour/sift all remaining ingredients into a large bowl and beat until smooth and fluffy. Then stir in red velvet cocoa paste.

Then you will need to grease the cake tin with butter. I used a small tin, since its a small cake, around 10cm in diameter. Afterwards, pour the mixture into the tin.

Bake for 30 minutes on 200˚C, or take out when the cake has risen significantly and a skewer inserted into the middle comes out clean.

For the icing you can make your own cream cheese icing, or you can cheat a little and just use Betty Crockers vanilla icing which goes perfectly with the cake as well!

To make cream cheese icing just beat together 70g cream cheese, 40g unsalted butter softened and 1/2 cup icing sugar. Then ice away. Voila!

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I chose to slice the cake in half horizontally, and then do a layer of icing in the middle. Then, I coated the entire cake with the icing, and pumped little decorations around the base and on the top. Finally, I garnished with chopped fresh strawberries and an edible flower.

This cake is so tasty which makes it great for a special occasion like Valentines Day, or any day of the week you feel like it!

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Enjoy

xx

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Velvet red, for a delicious and easy to make cake for two

What I ate on Christmas Day

I started off the day a little cheekily with a candy cane cookie (Vegan recipe – my friend made them for me) and a T2 Choc Chip Chai with soy milk.

Traditionally my family has celebrated Christmas Day by opening presents in the morning, and then having a large Christmas lunch, which always becomes dinner as well because we all sit around talking into the night. So, in order to make room for the meal to come, I didn’t have much for breakfast and spent time after presents making a Bread Pudding.

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For starters we had assorted cheeses (Camembert, Brie, Cheddar) with biscuits, salami slices, bread sticks, beef jerky sticks, chopped veggies with avocado dip and tomato relish. These were savoured with mulled wine, pina coladas and champagne.

At the main meal there was an array of dishes but I had some smoked ham, roast chicken and prawns. We also had a quinoa, kale and roast beetroot salad that I made.

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By desert I was so full but made room for some bread pudding, a bit of traditional Christmas pudding soaked in Brandy, and a fruit salad with custard/vanilla ice cream.

Despite the food coma overall I had a huge treat myself and such a wonderful day. Merry Christmas! I hope everyone had a lovely day, whether you celebrate Christmas or not.

xx

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Sea Green for a Warm 28˚C Christmas

 

My guilty pleasure – roast pumpkin bites

 

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Burnt Orange for warm, crispy pumpkin snacks

I am the worst when it comes to snacking, especially when I’m studying from home and all I want to do is eat and not work. But I’ve found that making a snack that’s a little more filling gives my stomach the satisfaction it needs, and stops me from eating a thousand unhealthy snacks all day.

A staple snack I make (you can also use this as a side for dinner/lunch) is roast pumpkin bites. After pre-heating the oven to 200˚C (400˚F) all I do is peel and chop up about 1/3 of a pumpkin into bite sized pieces. Then I lay them out on a tray that’s lined with baking paper, and drizzle some extra virgin olive oil over the top. Next, I season them with a sprinkle of thyme, basil, salt and paprika and then chuck on a handful of chopped walnuts. Finally, I slide them into the oven for 30 minutes.

This is a delicious little snack that stops all the cravings for food and it only takes about 10 minutes to prepare. It’s so yum and easy if you haven’t you should definitely give it a go.

Please feel free to give me any suggestions on the recipe as I am constantly changing and improving it, and leave any comments if you try it, like it or have your own method!

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xx