Chocolate Orange and Baobab Dip with PandaVita*

If you think that Baobab is the weirdest part of this recipe, just you wait.. It is as yummy as it looks though, promise!

Chocolate orange baobab dip

Ok, so you’re wondering what baobab is though, right?

PandaVita Baobab Recipe

Baobab is a tree native to Africa, and the Disney fans among you would recognise it as the tree that Rafiki hangs out in during The Lion King, and its also what Animal Kingdom’s Tree of Life is based on. Its an extraordinary looking tree, often describe as being upside-down, as when its not covered in leaves, the branches resemble roots, spanning out from the enormous trunk, so it looks like someone’s just flipped it in the ground!

Baobab is one of the latest superfoods, full of Vitamin C, fibre and anti-oxidants, and the guys at PandaVita challenged me to come up with a yummy recipe using their new organic baobab powder.

I wanted to make it healthy-ish, and the citrus taste of the powder lead me to a decision that it had to be chocolate orange, but the secret – and strange! – ingredient? Chickpeas.

Try it and see, its super easy!

  • In a food processor, blitz together 200g cooked chickpeas, 4 tbsp cocoa powder, 3 tbsp honey (or maple syrup), and 2 tbsp orange juice, with a teaspoon of baobab powder
  • You may need to add a little water, depending on the consistency, and you might also want to add a little more honey to sweeten it to your taste. Also, if you don’t want chocolate orange, you can substitute the orange juice for 1/2 teaspoon of vanilla extract and 2 tbsp water!

Store it in the fridge, and you’ve got a yummy dip that’s perfect for rice cakes or apple slices!

Twitter / Bloglovin / Instagram

8 Quick, Easy and Healthy Breakfasts

PureChimp Matcha Green Tea Recipe

Think you’ve not got time for a healthy breakfast each morning? Think again! Breakfast is the most important meal of the day, so start your day right with these yummy ideas!

WARNING: This post contains no avocados or smoked salmon

1. Banana pancakes < 10 mins

  • Mash a banana, and whisk in two eggs. Pour the mix into a frying pan, and cook on both sides until golden brown. Ta-dah! You can even get fancy and add cocoa powder, or protein powder, or blueberries, or whatever you fancy!

2. Fluffy cloud eggs <15 mins

  • Preheat the oven to 220C. Separate two eggs, whisk the eggs whites until soft peaks form, then carefully stir in 1 tbsp finely grated Parmesan cheese. On a lined baking tray, make two little piles of the egg white mix, leaving a little dimple in the middle, and bake for 4 mins. Take the whites out of the oven, and carefully tip the individual yolks into the centre of the mounds, and bake for another 2 mins. Voila!

3. Peach and raspberry yogurt drink < 10 mins

  • Blend together two chopped up peaches, a cup of raspberries and half a cup of natural or vanilla yogurt. Enjoy!

4. Ham and egg cups < 15 mins

  • Preheat the oven to 190C. Spray a cupcake or muffin tin with cooking oil spray, and line the holes with parma ham – one piece should do one hole! Crack and egg into the hole and sprinkle a little salt and pepper on top, then bake for 12 mins. Job done! These are great to prep in advance, then you can store them in the fridge and microwave for 40 seconds to reheat!

5. Poached egg and smashed peas < 15 mins

  • Start some frozen peas boiling in a small saucepan. Get water simmering in a medium saucepan, add a splash of vinegar and poach your egg – whether you do it in the traditional method or using a poachie/poach pod! While the egg is cooking, drain the peas, and using a stick blender, mash up the peas with a chopped spring onion – I like to leave mine a little chunky! Fish your poached egg out of the pan with a slotted spoon, and dry with a paper towel, then serve on top of the pile of peas! Yum!

6. Banana nut protein smoothie < 5 mins

  • Blend a banana with a cup of hazelnut milk and a handful of walnuts. Add some vanilla protein powder and blend again. Slurp!

7. Golden bananas and Greek yogurt < 10 mins

  • Whisk together a tablespoon of honey with a tablespoon of water. Slice up a banana, arrange the pieces on some tin foil and brush with the honey mix, then place under the grill until golden and slightly caramelised. Serve with a dollop of Greek yogurt, and a sprinkling of cinnamon or cocoa powder. Om nom nom!

8. Asparagus and egg fry up < 15 mins

  • Melt butter or coconut oil in a frying pan over medium heat. Add 3-4 aspargus stems, ensure they’re nicely covered in the butter/oil, then cover and cook for 5 minutes. Once done, crack an egg over the asparagus and fry for 3-4 mins. Happy eating!

No time for breakfast? No excuses!

Twitter / Bloglovin / Instagram

Matcha Crepes with PureChimp*

PureChimp Matcha Green Tea Recipe

Its no secret that I’m a huge lover of matcha, but I will admit to the fact that I tend to be very boring with how I use it – normally its a scoop in my morning juice and that’s that, so when I got my packet of PureChimp last month, I was looking forward to having the opportunity to experiment for a change!

As matcha is normally part of my morning routine, I knew I wanted to come up with a yummy way of having an antioxidant filled breakfast, and what is more perfect on a Sunday morning than a stack of pancakes?

PureChimp Matcha Green Tea Recipe

Whether you call them pancakes or crepes, this light and delicious stack will get you feeling happy and ready to start any day, and they’re really easy to make:

  • Whisk together 300ml skimmed milk (or a dairy-free substitute!), 100g plain flour and 2 eggs
  • Add 1/2 teaspoon of Matcha Super Tea and whisk until smooth
  • In a frying pan, heat coconut oil (any other cooking oil will also work), ensure the pan is well oiled then pour any excess off
  • Pour the mix into the frying pan and tip it around to get a nice even spread, cook for a minute on a medium heat, until you can easily flip the pancake, then cook the other side!

This mix will also keep in the fridge for 3 days, so you can whip up a big batch and make just a few pancakes at a time – hello quick and easy breakfast! You can serve with lemon and sugar, chocolate sauce or even ice-cream, because you’re an adult and that’s ok.

Green is good, embrace the super tea!

Twitter / Bloglovin / Instagram
PureChimp were kind enough to send me the matcha for this post. All views are my own.

Pumpkin Macaroni Cheese

Before you read on and think ‘hang on, there’s no pumpkin here’, I’ll explain.

Butternut squash patch

I had every intention of doing this post using pumpkin, but this Cinderella has a butternut squash patch in her back garden, and I decided to pick one of them instead! The recipe works exactly the same, yay winter mac and cheese!

Pumpkin macaroni cheese

Pumpkin macaroni cheese

Pumpkin macaroni cheese

Pumpkin macaroni cheese

  • Cook 250g macaroni (or any pasta!), drain and set to one side
  • While the pasta is boiling, chop 400g pumpkin (or squash!) into chunks, and boil for 10-15 mins until soft.
  • Once drained, put the pumpkin back into the saucepan, add 3 tbsp butter and 150ml milk and using a stick blender, blitz until smooth. You can also do this in a food processor.
  • Add 100g cheddar and 1 tsp paprika and blend again, then stir in another 50g cheese.
  • Add the pasta to the sauce, and stir to combine

This can be stored in the fridge and reheated either in a saucepan or microwave, and is such a great winter warmer recipe! Its also a good way to get kids to eat veggies without noticing!

Twitter / Bloglovin / Instagram

Homemade Sweet Potato Hash Browns

Who doesn’t love a hash brown? As a child, it was all I’d ever eat from a McDonalds breakfast and I’d probably polish off 4 or 5 of them while my family chowed down on McMuffins.

What I don’t eat a lot of these days is regular potatoes, so when I had the brainwave that there must be a way of producing a healthier version of a fast food favourite, I couldn’t wait to give it a try! If you’re not so certain, how’s this:

5 hash browns = roughly 250 calories

Sweet potato hash browns

Better yet, they’re super easy to make! I used 2 medium sized sweet potatoes, which produced 5 good sized hash browns, but you can use as many or few as you like as its all done on proportions.

Sweet potato hash browns

Sweet potato hash browns

  • Take half of your SPs and chop them into chunks, then boil for 10 mins or until soft
  • While the chunks are boiling, grate the other half into a large bowl
  • Once soft, drain the chunks, add a tbsp of butter/margarine/whatever spread you like and mash until smooth
  • Add the mashed potato to the bowl of grated SP and using a fork, mix to combine, ensuring all the grated stuff is stuck together

Sweet potato hash browns

  • In a frying pan, heat coconut oil (you can use other oil if you like!) until its hot enough that it hisses a little
  • Using a spoon or your hands, take a lump of the potato mix and squash into a pattie, then drop into the oil
  • Fry for about 2 minutes on each size, or until golden brown – you can use more oil if you’d prefer a deep fried effect, or less if you don’t, but you’ll probably need to re-oil the pan between each batch.

Sweet potato hash browns

Ta-dah! I love serving them on a bed of spinach with a poached egg for a fancy-ish brunch, but how you eat them is entirely up to you!

You can also batch prepare these to freeze, then reheat under a grill or in the oven for about 10 mins!

Hello not-so-guilty pleasure!

Twitter / Bloglovin / Instagram

Jack Skellington Candy Apples

I think I must be fairly odd as Halloween doesn’t get me all that excited; I love carving pumpkins but other than that I’m always just way to pre-occupied with the thought of Christmas coming to really get into a spooky spirit. I do, however, love making Halloween-y themed food, so I thought it would be the perfect time to post my third candy apple post!

Jack Skellington Candy Apples

You’ll need 12-15 apples (I think green works best!), 5 cups of caster sugar and 1 1/2 cups of water, plus some black food colouring (gel or paste), lollipop sticks, and black and white chocolate or candy melts. You’ll also need a candy thermometer!

  • Start by mixing together the sugar and water in a saucepan, and get it boiling away. It needs to reach 150C, which will take a little while but you can use this time to get the apples cleaned and on their sticks.
  • Once the sugar hits temperature, stir in the black food colouring, dip the apples and swirl them around to cover in the candy, then place on a tray covered in greaseproof paper to set – which will happen quickly!

Now I can’t stress this enough: the sugar is HOT. We’re talking hotter than boiling water, so please please please be careful! This is definitely not an activity that children should be doing, even under supervision; its just not worth the risk of burning.

  • Once the candy has set hard, you can start melting the white chocolate, and either dip the apples into it or spoon it on, and pop these into the fridge to set.
  • When the white layer is hard, melt the black candy, and using a piping/ziploc bag with the corner cut off, pipe a spooky (or smiley!) face onto the apples and pop back in the fridge to let it set.

Jack Skellington Candy Apples

These can be stored in a sealed container at room temperature for up to a week, so you can get them ready a few days before its time to get spooky! And if Jack doesn’t take your fancy, why not try my original Poison Candy Apples?

Twitter / Bloglovin / Instagram

Garlic and Rosemary Potato Spirals

You know those 30 second recipe videos you see on your Facebook news feed on a daily basis? Well this post is sorta inspired by one of those, and while I definitely didn’t find it as easy as those videos make it look, these were pretty straightforward and extremely delicious!

Garlic and Rosemary potatoes

You’ll need potatoes (large-ish ones work best!), butter, garlic and dried rosemary, a sharp knife and some kebab skewers.

Get your oven pre-heating at 180C, and stick each one of potatoes onto a skewer. Now this is the tricky bit.. Starting at one end of the potato, start to slice while turning the potato so you get one continuous cut all the way down the potato – don’t be afraid to cut all the way down to the skewer, this will make it easier to spread apart in a minute! Give the potato a little twist, and tug it so it stretches out down the skewer leaving the cuts open.

garlic and rosemary potatoes

In a separate bowl, crush a garlic clove, and mash it with some butter – about 2-3 tbsp butter and half a clove per potato – then using a butter knife, slather the butter over the potato, getting into all the nooks. Top with a generous sprinkle of rosemary, then pop onto a baking tray.

Garlic and rosemary potatoes

Bake for 35-40 mins until golden and crispy, then slide the potatoes off the skewers and enjoy!

Twitter / Bloglovin / Instagram