Chai chia pudding //

Chia puddings are all the rage, and it's not hard to tell why. Being packed with omega 3, protein and fibre, they easily fall into the category of "superfood" (alongside watercress, capsicum and kale).

There are gizillions of recipes out in the health world, but I still thought I'd share my take :)
I make it super confusing by using a chai tea in this chia pudding haha! But the flavour is really quite lovely and suuuper easy to whip up when using the tea bag as opposed to having to add all the different spices individually. And that's what we all need isnt it? A quick, easy, delicious and nutritious breaky.
The slight chai undertone marries wonderfully with the coconut and is beautiful served with raspberries :)

Chai Chia Pudding 

Ingredients 

3 tbsp chia seed 

chai tea bag 

1 cup boiling water 

3 tbsp coconut cream
Optional:

sweetener
macca powder
extra vanilla
tsp ground flaxseed
raspberries and shredded coconut to serve

Method 

Pop tea bag into the hot water and let seep.

Add coconut cream, chia seeds and desired sweetener and other add ins (if wanted) into the water.

Set aside for minimum 2 hours or overnight to set, then serve with berries or desired fruit. Delish! 

So super easy and healthy :)) 

xx  

Fruity tooty

So, my newest venture in my foodie career involves fruit (and lots of it) .
In fact, I'm almost doing the exact opposite of my sugar-quitting-fruit-limiting phase. I've adopted (for the most part) a "fit for life" philosophy and diet.  This consists roughly of:

Fruit until 12 

Heaps of veggies 

NOT combining a carb with a protein in a meal 

I've also been living with a self-loving and free choice mentality. I'm not restricting myself with what I eat. If I want a chocolate, I have some. If I want a mango, I eat one. If I want a carby sandwich, I make one. But for the most part, I ask myself if/how hungry I am.

Basically, I'm "mindfully eating".

I've been trialling this on and off for a few weeks and have found that I'm waaaay lighter and brighter in the morning. I don't get that bogged down feeling after a meal. My colon is loving it!
And surprisingly, my eczema is the best its been in a very long time.   

Nutritionally, this way of eating is quite sound. As a student of nutrition, I am eager trial a range of different eating patterns. This has been one of my favourites so far.

Bring on 2015!!

xx

protein pancakes

They're all the rage.



But now that I have experienced for myself the wonderful deliciousness of almond pancakes I'm willing to concede that they are incredible.
I don't usually go for the regular pancake. Too sweet and carby. But these bad boys leave the tummy totally satisfied.  They are light and fluffy, yet wholly satisfying. Win win.

Protein pancakes

Ingredients 

1/2 cup gluten free flour
1/2 cup almond meal*
pinch of salt
1 egg
1tbs rice malt syrup (or to taste)
1/2 cup almond milk

Method 

Combine dry ingredients together in bowl. Then add wet ingredients (the amount of milk depends on what type of consistency you like your pancakes).
Cook up like regular pancakes in a saucepan on medium heat.
Serves 1-2 people with bananas, butter and rice malt syrup.

*I used the leftover almond meal from my homemade almond milk. The stuff is the easiest thing in the world to whip up, and this recipe ensures the pulp is put to good use.

Verdict: 
AAAMAZABALLS! My sister said they were the best pancakes she had ever eaten. Would be incredible with greek yogurt for extra protein and blueberries for antioxidants.

Tips:
I make these up in a thermomix, whipping all the ingredients together. The result is incredibly light and fluffy pancakes. 

xx

L O N G G O N E

Reminiscing back on the days when my hair was elbow long.
(and wanting an excuse to post this pic... only just discovered it. Gaaahhh it's making me want long hair again!!)


xx

Carob brownies??

I hadn't tasted carob before entering into this elimination diet adventure. From what I'd heard, it wasn't too crash hot on the humble taste buds. So I was pleasantly surprised when these "brownies" turned out delicious! Yeah its true.. "brownies" are not the best name for these little treats, instead a "caramelly carob cake slice thingo" would probs be a better name.

Ingredients

1/2 cup self-raising flour
1/2 cup cashew meal (or any type of nut meal)
1 1/2 tbs carob powder
125g butter, melted
2 eggs
250 ml rice malt syrup

Method

Preheat oven to 175 degree Celsius.
Combine dry ingredients in a large mixing bowl.
Mix in wet ingredients then pour into a brownie baking dish.
Cook for 30-40 minutes.
Take out of oven when skewer comes out dry and let cool completely.

Verdict:
Delish! but don't expect a brownie cause you'll be disappointed. These bits of yum lend themselves to caramel flavours of the food spectrum. The carob pairs brilliantly with the rice malt syrup to create a gorgeously mellow caramelly treat.

Tips: 
Pop into freezer to hasten cooling time (if your impatient like me) and only cut into squares when completely cool. They would be sublime served with cream/icecream for a dessert (if you dont think you can wait till they cool ;)

xx

live out love

xx

its okay

xx