All Recipes

Keto Blueberry Muffins - Gluten Free, Low Carb & Paleo

IMG_7759-3.jpg

These keto muffins are a tasty option for those who follow a ketogenic or diet low in carbohydrates. This recipe is gluten free and sugar free. It’s perfect for a back to school/work lunchbox snack, is high in fibre and will help you get through any 3pm slump! (without the coffee).

I made these muffins today to be eaten as snacks through out the week and can say that they got the tick of approval from my fiancé, so much so that he told me I should share it on here!

For this batch, I used organic grassfed butter, but to make it completely dairy free, you can swap it with coconut oil.

Ingredients

2 1/2 cups almond meal

2 tbsp coconut flour

1/3 cup chopped walnuts

3 organic eggs

1/4 cup + 1 tbsp organic grass-fed butter

1/4 cup + 1 tbsp Natvia (or any granulated natural sweetener, adjust quantity to taste)

1 cup organic frozen blueberries

1 1/2 tsp baking powder

1 1/2 tsp vanilla extract

1/2 cup organic unsweetened almond milk

Method

  1. Preheat oven to 180 degrees.

  2. In a medium size mixing bowl, combine almond meal, coconut flour, baking powder, walnuts and natvia.

  3. In a seperate smaller bowl, whisk eggs and stir in vanilla, almond milk and melted butter.

  4. Pour wet ingredients into flour mixture and combine.

  5. Scoop into 10-12 muffin patties and bake for 25-35 minutes or until golden.

Keto Zucchini Fritters

IMG_0501.jpg

If you’re looking for a light summer meal without compromising on taste, try my 4-ingredient zucchini fritters! They can be added to any meal prep or eaten as a snack.

Gluten Free | Keto Friendly | Vegetarian

Ingredients

1 zucchini, grated

1 spring onion, thinly sliced

1/4 cup almond meal

1 organic egg

Salt, pepper and basil to taste

Avocado and Greek yoghurt to serve

Method

  1. Combine zucchini, spring onion and almond meal in a small mixing bowl.

  2. Season with salt, pepper and basil.

  3. Whisk egg and add to the mixture.

  4. In olive oil, scoop mixture with a spoon and flatten. Fry on both sides until browned.

  5. Serve with avocado and Greek yoghurt.

Pomegranate & Pistachio Tabouli

Vegetarian Falafel.jpg

 

Ingredients

5 Bite Me Fine Foods Organic Vegetarian Falafels

1⁄2 cup soaked bulgur wheat

2 tbsp lemon juice

1 1⁄2 tbsp olive oil (plus more to cook falafels)

Salt to taste

2 bunches parsley, chopped

1 bunch mint, chopped

3 1⁄2 spring onions, thinly sliced

1 cucumber, sliced

1 large tomato, sliced

1/3 cup pomegranate

1/3 cup pistachios roughly chopped

Method

  1. Soak bulgur wheat in boiling water until soft and drain. Pour lemon juice, olive oil and a pinch of salt onto bulgur and set aside.

  2. Chop parsley, mint, spring onions, cucumber and tomato and mix in a medium size bowl.

  3. Remove seeds from pomegranate, roughly chop pistachios and add to mixture.

  4. Add in bulgur and toss salad.

  5. Heat 1 tablespoon of olive oil in a saucepan on low heat. Fry falafels for

    1minute on each side or until crisp.

  6. 6. Season with salt to taste. Add falafels to serve.

Store in fridge. 

SUMMER VEGAN ROLLS

IMG_0401-2-3.jpg

SUMMER VEGAN ROLLS

This recipe is great if you are after a lite, summer healthy meal!

It's packed with veggies if you are craving nutrients. I've used organic falafels by Bite Me Fine Foods as they are GMO free, certified organic and gluten free. 

Ingredients


5 rice paper sheets
5 Bite Me Fine Foods Wild Rice Falafels
1 tbsp garlic infused olive oil
1 large carrot, sliced
¼ capsicum, sliced
½ large cucumber, sliced
½ cup purple cabbage, chopped
½ cup alfalfa sprouts


For the dressing:
½ cup vegan mayonnaise or regular mayonnaise
¼ tsp garlic granules
Pinch salt + pepper
Pinch paprika
¼ tsp oregano


Method:


1. Heat 1 tablespoon of garlic infused olive oil in a saucepan on low heat.
2. Fry falafels for 1 minute on each side or until crisp. Allow 1 falafel per rice paper roll, slice in halves and set aside.
3. Prepare vegetables.
4. Fill a large bowl with warm water. Soak sheets for 30 seconds and use immediately.
5. Place rice sheet on a plate, place vegetables and falafels in centre, fold sides and roll.
6. Serve fresh or store in refrigerator.


Dressing:
In a small bowl, combine mayonnaise, garlic granules, salt, pepper, paprika and oregano. Serve with rice paper rolls.

 

ENJOY! xx

For more vegan falafel recipes: @bitemefinefoods

BANANA-CHOC MUFFINS

IMG_8692.jpg

These muffins are gluten free, dairy free and refined sugar free. They make a great work/uni or kid's lunchbox snack.

I have double tested them to make sure they are spot on, as when I first made up the recipe it ended up being a bit too dry after a few days - so here they are!

Banana muffins that won't upset your tummy or trigger sensitive bellies.

 

Ingredients

1 1/2 cup blanched almond meal

1/4 cup tapioca flour 

1/4 cup coconut flour 

1 1/2 tsp baking powder

1/2 cup dark chocolate chips (or 70% chocolate chopped, or dairy free choc chips)

4 small ripe bananas - make sure they have brown spots! (or 3 large bananas)

1/4 cup local honey (or 100% pure maple)

3 organic eggs

1/4 cup extra virgin olive oil

 

Method:

1. Preheat oven to 180 degrees.

2. In a medium size bowl, combine dry ingredients (almond meal, tapioca, coconut flour, baking soda and choc-chips.

3. In a food processor, combine bananas, honey, eggs and olive oil until there are no lumps.

4. Pour mixture into bowl of dry ingredients and mix together.

5. Spoon mixture into 12 lined muffin tins. 

6. Bake for 40-50 minutes or until golden and cooked through. 

 

 

Please tag me on social if you make this recipe, I would love to see your creations so I can share the love!

P.s If you need any help, please leave a comment below!

ENJOY x

 

NUT-FREE DOUBLE CHOCOLATE PALEO COOKIES

These would have to be one of the best cookies I have ever made.

You will never guess they are made from sunflower kernels!

After the first round of experimenting with sunflower seeds in replacement of flour, these delicious nut-free cookies were literally gone in minutes (which is why there were only 4 left in the photo)! 

Note: If you wish to make them regular choc-chip, swap out the cacao powder for more sunflower meal.

IMG_8598.jpg

What you'll need:

200g sunflower kernels

1/4 cup raw cacao powder + 1 tbsp

2 tbsp coconut flour

2 tbsp coconut sugar

1/2 tsp baking soda

1/2 cup dark choc chips

1/4 cup rice malt syrup (or honey if you prefer them sweeter)

4 tbsp coconut oil (melted)

1 tsp vanilla extract 

 

Method: 

Preheat oven to 180 degrees. 

1. Make the sunflower meal: Blend/process sunflower kernels in a high speed blender or food processor until mixture resembles coconut flour. 

2. In a medium size bowl, mix together sunflower meal, cacao powder, coconut flour, coconut sugar, baking powder and chic chops.

3. Once well combined (make sure you get all the lumps out!), add the rice malt syrup, coconut oil and vanilla. 

4. Roll and flatten into 12 cookies. 

5. Bake for 10-12 minutes.

 

Enjoy! Please tag me if you make them so I can see your wonderful creations! x

Instagram: @all_abouthealth

Facebook: Rebecca Sturgess - All About Health

 

 

 

 

 

 

HEALTHY GLUTEN-FREE PIE CRUST

Here is my take on a healthy version of pie crust. After many attempts this is the closest I have come to regular crust. It taste delicious and always has people coming back for more!

Sugar Free/Gluten Free/Dairy Free

Ingredients

2.5 cups of almond meal (balanced if you prefer the crust to look more like classic pie crust, I have used regular almond meal)

2.5 tbsp coconut sugar

2 large organic eggs

2 tbsp coconut flour

1/2 tsp baking soda

1 tsp vanilla extract

1/3 cup coconut oil 

1 tbsp cold water

 

Method

1. Preheat oven to 180 degrees. 

2. Line and grease a pie tin with baking paper.

3. Combine almond meal, coconut sugar, coconut flour and baking soda in a medium size mixing bowl and combine until there are no lumps. 

4. In another mixing bowl, thoroughly whisk the eggs, vanilla, coconut oil and cold water (optional if mixture is too dry).

5. Make a well in the middle of the dry ingredient mixture and pour in wet ingredients, stir together until it resembles dough and is well combined.

6. With a rolling pin, roll out 1/2-3/4 of the pastry (leaving enough to use later on the top of the pie). Flip or place pastry over the pie tin, press down firmly and mould with hands. Place the pie crust in the oven for 5-10 minutes until slightly golden and crisp (remember that you are going to put it back in the oven one you have added apple mixture and pastry top so be sure not to over cook). Then remove and set aside. 

Once you have added filling, roll out remaining pastry and place on top of the pie. Bake for 35-40 minutes or until golden and crisp. 

Click HERE for my Healthy Apple Pie Recipe

HEALTHY APPLE PIE

This recipe has been tried and tested. Everyone who has taste-tested it has come back raving about it and asking for more (they say it taste better than a classic apple pie!).

After a few trials I have come up with the ultimate recipe that is both healthy and soul-satisfying. 

This is a great gluten, dairy and refined sugar free option instead of a gluten-filled classic apple pie. Not to mention, this recipe is a breeze to make, Nutritionist approved (by yours truly) and will be sure to keep you cosy and warm this winter. 

 

Sugar Free/Gluten Free/Dairy Free

Ingredients

 

FOR THE CRUST:

2.5 cups of almond meal (balanced if you prefer the crust to look more like classic pie crust, I have used regular almond meal)

2.5 tbsp coconut sugar

2 large organic eggs

2 tbsp coconut flour

1/2 tsp baking soda

1 tsp vanilla extract

1/3 cup coconut oil 

1 tbsp cold water

 

FOR THE FILLING:

5 green organic apples

1 tsp lemon juice

1.5 tsp cinnamon

1 tsp honey (if you feel its too lemony or prefer it sweeter, feel free to add more honey or maple syrup)

Method

PASTRY METHOD:

1. Preheat oven to 180 degrees. 

2. Line and grease a pie tin with baking paper.

3. Combine almond meal, coconut sugar, coconut flour and baking soda in a medium size mixing bowl and combine until there are no lumps. 

4. In another mixing bowl, thoroughly whisk the eggs, vanilla, coconut oil and cold water (optional if mixture is too dry).

5. Make a well in the middle of the dry ingredient mixture and pour in wet ingredients, stir together until it resembles dough and is well combined.

6. With a rolling pin, roll out 1/2-3/4 of the pastry (leaving enough to use later on the top of the pie). Flip or place pastry over the pie tin, press down firmly and mould with hands. Place the pie crust in the oven for 5-10 minutes until slightly golden and crisp (remember that you are going to put it back in the oven one you have added apple mixture and pastry top so be sure not to over cook). Then remove and set aside. 

 

APPLE FILLING METHOD:

1. Chop up apples (removing apple core) into small thing slices, place in mixing bowl. 

2. Add lemon juice, and cinnamon. Toss over apples.

3. In a small sauce pan, sauté, apple mixture on low until cooked, and and in vanilla and honey. 

4. When apple mixture has cooked and is sweet enough, pour out any excess liquid and pour onto pie crust and spread evenly. 

5. Roll out remaining pastry and place on top of the pie. 

6. Bake for 35-40 minutes or until golden and crisp. 

 

Enjoy! Tag me on social media if you try it so I can see! 

Instagram: @all_abouthealth

Facebook: Rebecca Sturgess - All About Health

 

RAW WATERMELON CAKE

Raw Watermelon Cake

Recipe by Vladia Cobrdova from Aboutlife Natural Market Place 

RW, VG, WG, SF

This is one of the easiest and most impressive cakes to bring to any party or to enjoy at home. It is healthy and delicious without adding any sugar. 

 

Ingredients

1 whole watermelon

½ cup chia seeds

21/3 cups coconut milk

1/3 cup coconut oil

1 cup mango, frozen or fresh

Decoration:

1 cup coconut flakes

1 cup sliced fresh seasonal fruit

Preparation

Blend together all ingredients apart from the watermelon and decoration and let this sit for two hours in the fridge. Place the whole watermelon on a chopping board, cut both ends and turn so it sits flat. With a sharp knife cut the rind carefully, shaping into a sphere that resembles a cake.

Pat the watermelon with a dry towel and then ice with the chilled mixture using a spatula.

Decorate with coconut flakes and fruit.

 

 

 

 

 

 

This recipe is courtesy from Aboutlife Natural Market Place - Click HERE to read my interview with Vladia Cobrdova

VEGETARIAN FRITTATA

Screen Shot 2017-02-09 at 8.31.02 AM.png

I can't get enough of frittata's at the moment! They are so filling, packed with vegetables and are a great healthy meal option.

This recipe is straight out of my go-to recipe notebook. It is quick and easy to whip up on a busy weeknight and perfect for leftovers to take to work the next day!

 

Ingredients

1 onion (brown or spanish)

1 clove garlic

6 large organic eggs (or 7-8 if small)

1 cup baby spinach

100g of mushrooms

7 cherry tomatoes

1/4 small sweet potato

1/3 cup of full cream milk (can swap for dairy free alternative)

40g of feta cheese (optional)

1 zucchini

Salt + Pepper

 

Method

1.     Preheat oven to 180 degrees.

2.     Sautee onion, garlic, zucchini, sweet potato, spinach and tomatoes in a fry pan with olive oil. Set aside.

3.     In a separate bowl, whisk eggs with milk, salt and pepper until combined.

4.     Line a quiche pan with baking paper.

5.     Pour in vegetable mixture and spread out evenly.

6.     Crumble feta over vegetable mixture.

7.     Pour egg mixture evenly over vegetable mixture.

8.     Bake for 25-35 minutes. 

CHOCOLATE & PEANUT BUTTER COOKIES

If you love chocolate and peanut butter, these cookies are for you!!

A super simple recipe, that you can be in your belly within half an hour. Anyone who knows me well knows how much I love chocolate, these defiantly get the choc-o-holic's tick of approval! Packed full of superfoods, and will keep you feeling fuller for longer.

  • Gluten Free
  • Dairy Free
  • Refined Sugar Free

Ingredients (makes 16)

1 cup organic Peanut Butter

2 organic/free range eggs

3 tbsp. 100% pure maple syrup (if you want to make them sweeter add a drop of stevia or 1 tsp natvia)

1/4 cup almond meal

1 tbsp. raw cacao powder

1 tsp white chia seeds

1 tsp baking powder

1 tsp vanilla powder or extract

Pinch Himalayan rock salt

3-4 squares 70%/85%  Lindt dark chocolate, chopped

Method

  1. Preheat oven to 180 degrees.
  2. Line baking tray.
  3. Mix all ingredients in a bowl until well combined.
  4. Roll mixture into 16 balls, then flatten with back of fork.
  5. Bake for 15-20 minutes or until golden.
  6. Enjoy!

SMOKIN' SMOKED SALMON OMELETTE

This is my usual go-to breakfast, I have it most mornings.

I just can't get enough of omelettes at the moment!

This baby will keep you feeling fuller for longer (keeps me going until lunch) and is packed with vegetables and omega-3's.

Ingredients

2 organic or free range eggs

Rock salt (pinch)

Pepper

Fresh of dried basil (1/4 tsp dried)

6 mushrooms (sliced)

3 cherry tomatoes (chopped in half)

1/2 a zucchini (chopped or peeled)

Organic Smoked Salmon (just less than the size of your palm

1/2 spring onion (chopped)

1/4 cup of baby spinach

Method

  1. Whisk eggs, rock salt, cracked pepper and basil together until combined. Set aside.
  2. Heat up a spoonful of olive or coconut oil in a fry pan.
  3. Add veggies and fry until cooked.
  4. Remove veggies from heat.
  5. Pour egg mixture in fry pan on low heat, fry until egg looks half cooked then pour veggie mixture over the top, and continue to fry until cooked.
  6. Serve with fresh baby spinach leaved.

Note: Also great with feta. You can swap the salmon with feta if you are not a salmon fan.

 

MORE HEALTHY DOUBLE CHOC-CHIP COOKIES

I have been craving chocolate like crazy (more than usual) these past couple of days, the stress of exams has almost tempted me to opt for a high gluten, dairy packed and sugar loaded hearty choc-chip cookie!!

To save the day I came up with these delicious DOUBLE Choc-chip Cookies! They can be enjoyed in moderation without that yucky feeling afterwards.

These cookies are not gluten free, but are low in gluten. I have used 85% dark chocolate chips, but feel free to use cacao nibs to make them even more healthy!

What you'll need:

  • 1 cup of oat flour (oatmeal)
  • 1/2 cup almond meal
  • 2 tbsp raw cacao powder (or cocoa)
  • 3 tbsp Natvia (I used the baking mix)
  • 2 tbsp vanilla powder (or essence)
  • 1/3 cup 85% dark chocolate chips
  • pinch salt
  • 1 tsp baking powder
  • 2 medium sized eggs
  • 1/2 cup coconut oil, melted

Method:

Preheat oven to 180 degrees

(Makes about 15-17 cookies)

1. Combine oat flour, almond meal, cacao powder, Natvia, vanilla powder, baking powder and salt in a medium sized bowl, mixing until combined.

2. Add in melted coconut oil and egg.

3. Once all ingredients are combined, roll spoon sized scoops of cookie dough into balls and place on a lined baking tray. Softly press down cookies with a fork before baking them in the oven for 10 minutes.

4. Enjoy!!

 

GLUTEN FREE CHOC-CHIP COOKIES

These cookies started off as a bit of an experiment, but worked out pretty well, so well that there are only a few left now! 

  • Gluten free
  • Dairy free
  • Refined sugar free

Ingredients

2 cups gluten free, self raising flour

1/2 cup coconut oil

1/2 cup Natvia natural sweetener (I used the baking mix)

1 large egg

1 tsp vanilla essence (or vanilla powder)

1 tsp guar gum (optional)

80g 85% dark chocolate, or loving earth/sugar free chocolate, chipped

1/2 tsp rock salt

Method - preheat oven to 180 degrees

1. Combine dry ingredients in a medium size bowl

2. Add coconut oil, egg and vanilla in a small seperate bowl and whisk until combined.

3. Mix all ingredients together.

4. Roll mixture into spoon sized balls, then flatten with a fork.

5. Bake for 10-15 minutes, or until slightly golden.