BANANA & BERRY LOAF – GF,DF,SF

BANANA & BERRY LOAF – GF,DF,SF

Hey beauties,

 

This was created with love, creativity and imagantion by yours truly. PLEASE let me know your thoughts when once you have tried and tested! If my sweet tooth Kodi gave it the tick of approval, I must be onto something!

 

As the heading says, this is Gluten Free, Dairy Free and Sugar Free – WOOOOO!

 

You will need

 

 

  • 2 x Banana
  • 3 x Egg
  • 1/4 x Almond Milk
  • 1 x teaspoon Vanilla Essence
  • 1 1/2 x tablespoon Honey
  • 3 x tabespoon Tapioca Flour
  • 3/4 x cup Coconut Flour
  • 1/2 x teaspoon Baking Soda
  • 1/8 x teaspoon salt
  • Fresh or Frozen Berries of your choice

 

Instructions

 

 

Pre Heat Oven ( I wont suggest a temp or setting as my oven is so old school it literally has a mind of its own so the way i cooked this will 100% vary to you all. I do however imagine it would be done on fan bake at 180degree).

 

 

Mash Banana’s.

 

 

In seperate large bowl, sieve all Flours, Salt and Baking Soda removing all lumps.

 

 

 

Add Honey, Vanilla Essence and Milk to flour bowl. Make a gap in the middle of the mix and add cracked Eggs and mashed Banana. Fold mixture together. Add Berries. Mix.

 

 

 

Add entire mixture to baking dish and pop in oven and cook until golden brown (wont suggest a time, as again, old school oven).

 

 

 

ENJOY!

 

 

ZESTY LEMON MUFFINS – DF,GF,SF

ZESTY LEMON MUFFINS – DF,GF,SF

Hey gorgy girls!

 

I went a litte bit nuts in the kitchen today and got really creative! I still had a heap of lemons to use that I got from my parents and wanted to experiment! So heres what I caame up with, please let me know what you think once you make them – would love your feedback as these are a product of my creativity!

 

Have fun an enjoy xx

 

p.s – can someone tell me if these are vegan? They have no eggs or animal products (to my knowledge) in them? thanks x

 

You will need –

 

2 x cup Almond Meal

1/2 x cup Tapioca or Coconut Flour

1 1/2 x teaspoon Baking Soda

1/ x teaspoon Salt

1/3 x cup Coconut Oil

1 x Lemon

2 x teaspoon Chia Seeds

1 x teaspoon Apple Cider Vinegar

1/2 x cup Almond Milk

1 1/2 x teaspoon Vanilla Essence

2 x teaspoon Honey

 

Instructions –

Mix Flours, Baking Soda and Salt in large bowl through sieve removing all lumps.

 

In a seperate bowl, mix Honey, Coconut Oil, Vanilla Essence. Stir and add to Flour mixture.

 

Grate Lemon Skin into mixture, then cut quater of the lemons Juice to the mixture. Add Chia Seeds, Apple Cider Vinegar and Milk. Mix well.

 

Bake until golden brown.

 

LOVE FROM ANNIE  xxx

Mumma’s Tartare Sauce Recipe

Mumma’s Tartare Sauce Recipe

My mum is an absolute kitchen goddess and has really been my rock throughout my transition from bad food addict to managing what I eat! She shares the best recipes with me and they are all healthy alternatives for old favourites!
The following is a ‘no nasties‘ Tartare Sauce Recipe. I hope you enjoy, send through any piccys of you using this recipe so I can show my mum, she’ll love it!
Enjoy xxx
Tartare Sauce 

You will need 

  • 1 tsp mustard powder 
  • Teeny bit of water (small amount and can always add more if needed)
  • 1 egg yolk 
  • 150ml olive oil 
  • 1/2 lemon juice (or to taste)
  • Salt and pepper (taste preference amount)
  • 1/2 tbsp chopped capers (or to taste)
  • 1 tbsp chopped gerkins (or to taste)
  • 1 tbsp chopped parsley 

Instructions

Mix mustard powder with water to form a paste, mix.

Add egg yolk, whisk together. 

Mix olive oil and lemon juice together. Slloooooooowly drizzle oil mix into the yolk mix. Be sure to constantly mix the two together as you are poring in oil. 

Add salt, pepper, capers, gherkin and parsley to mix-remember to add these components too your preferred taste!

VOILA – done! So simple!

Add to fish, veges, salads whatever! Super yummy! You can thankyou my Mummy later hehe

Love and Light xxx

CHICKEN CURRY HEAVEN – NO NASTIES, ONLY GOODNESS

CHICKEN CURRY HEAVEN – NO NASTIES, ONLY GOODNESS

When I first started making the change to eating well and looking after my insides, i found it so hard! I thought healthy food was boring, bland and expensive! It took a while to find my ‘Mojo’ and now i feel icky if i fall off the health eating track for too long!

I have to stay focused with eating healthy, my endo flares up terribly if i do not. Now im not going to kid myself or anyone else, my focus definetly stuggles at times and i soemtimes find myself into week 3 of cheat week, oops, but i notice such a difference in my pain and other symtpms f too much wheat and sugar is consumed ( i hardly ever touch dairy proudcts as that is a pretty much instant reaction within my body)

The secret to staying on track though, well my secret that helps me, is having multiple amazing recipes that are easy! we make healthy eating seem to hard but its not. its right at our fingertips online or in good cook books, and having good snacks in the cupboard also helps.

I want to share ith you guys my favurite chicken cuurry recipe. Its absolutley beautiful and has a heap of flavour! Cream is subsited for coconut cream and rice is relaced with cauliflower ‘rice’. This is a recipe i have learnt from one of Chef Pete Evans cook books.

This recipe can be found in his book and also online however you will also find it below!!

If you guys have any great feel good, lots of flavour, healthy meals let me know! i LOVE having new dinner ideas!

“The paleo way of life is not meant to be restrictive, as you can see from this lovely butter chicken recipe. All the nasties have been replaced with good-quality ingredients that make it as good, if not better, than the original. I prefer chicken thighs for their superior flavour and tenderness.” Pete Evans

serves 4, prep 30 minutes, cook for 30 minutes

no nasties – all goodness

YOU WILL NEED

  • 120ML COCONUT OIL
  • 1 LARGE ONION, DICED
  • 4 GARLIC CLOVES, CRUSHED
  • 2 TEASPOONS GARAM MASALA
  • 1 TEASPOON GROUND CARDAMOM
  • 1 TEASPOON GROUND CORIANDER
  • 1 TEASPOON GROUND GINGER
  • 1 TEASPOON GROUND CUMIN
  • 1/2 TEASPOON PAPRIKA
  • 1-2 PINCHES OF CAYENNE PEPPER (OPTIONAL)
  • 1 TEASPOON GROUND TUMERIC
  • 3 TEASPOONS TOMATO PASTE
  • 1 TEASPOON SEA SALT
  • 2 TABLESPOONS LEMON JUICE
  • 200G CHICEN THIGH FLLETS, CUT INTO BITE-SIZED PIECES
  • CORANDER LEAVES, TO SERVE
  • CAULIFLOWER RICE

(i cut up cauliflower into small pieces however you can grate this or if you own a food processor chop it up in there. I chuck this on the pan with coconut oil, salt and pepper for 3-5 minutes – SO EASY)

INSTRUCTIONS

Be adventurous with your vegetable component. Try eggplant (aubergine), okra, zucchini (courgette), asparagus, pumpkin, sweet potato and Asian water spinach. The rice has been replaced with cauliflower ‘rice’ but broccoli ‘rice’ is also a big hit or try a mixture of both.

  1. Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
  2. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.
  3. Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
  4. Garnish with the coriander (cilantro) and serve with the cauliflower rice.

 

SO EASY AND SO YUM, ITS A MUST TRY – let me know how you go and your thoughts!

Hapy cooking and looking after your body!

Love and Light beautifuls!

xxx