I usually eat healthily except for the occasional block of chocolate or packet of potato chips that force me to eat them. Oh, or the times when I get busy, or lazy. Then I eat hot chips sometimes. Ok, a lot. And toast. Toast is a meal isn’t it?
Anyway, I’d gotten into the habit of eating too much sugar lately. It’s kind of unbecoming, not only because it’s unhealthy for me, but because it makes me put on weight and gives me zits. On my forehead. Gross. Then because I feel fat and zitty I reach for more chocolate… or chips. You can imagine how that turns out.
So I’m trying to cut out all junk for 21 days… after which point I’ll hopefully be back in great habits so wont bring it back. It’s going well, aside from my husband who hopefully checks the pantry around 15 times a night just in case cheezels have magically appeared.
So far I’ve swopped my lazy/busy lunches for rice cakes with hommus and salad, I’m juicing more and am doing my best to avoid anything fried. Fact is though, I’ll always have a sweet tooth, so today, when I had a little kid free time I got into the kitchen and prepared some treats ahead… they might even distract hubby away from the cheezel hunt 😉
Choc Vanilla Fudge Protein Balls
These are all kinds of awesome.
They’re dairy free depending on which protein powder you use. I used Phyto Protein Pea Protein Isolate in Vanilla flavour. Tastes nothing like peas (phew), and it’s great if you want to avoid the whey that’s usually in protein powder. It’s organic too. If you don’t have this one, or you’re fine with dairy you could use any other.
This recipe makes about 8 balls. If you want more, just double the quantities.
- 4 tablespoons almond meal
- 1 heaped tablespoon vanilla protein powder
- 1 tablespoon honey (a big gloopy one, don’t try to make it flat and neat!)
- 1 heaped teaspoon cocoa powder (I use organic dutch press as I find the flavour is nicer)
Combine ingredients in a bowl then roll into balls and chill in the fridge. Done!
Healthy Coconut Rough
- 4 tablespoons coconut oil
- 3-4 tablespoons honey (depending on how sweet you want it)
- 1-1.5 cups coconut (I used dessicated, but shredded would work too. Use 1 cup if you want more chocolate around your ‘rough’)
- 3 tablespoons cocao powder
Coconut oil is usually firm at room temperature, so if you want to soften it do so by placing your bowl ‘floating’ inside another bowl filled with boiling water. It softens quickly. I wouldn’t suggest heating it on the stove because it tends to make it separate a little as it cools, so the coconut oil sits on top. Tastes fine like that, but doesn’t look great.
If you have a food processor, or you’re just less lazy than I am there’s no need to soften it, just mix ingredients in a bowl 🙂
If you haven’t softened the coconut oil then you can shape your ‘rough’ pieces on a tray and pop them in the fridge to set. If you have softened it then best to pour it into a lined plate or tray and break it up when it’s firm. This one will keep for several weeks in a sealed container in the fridge, so, like the balls, it’s easy to make ahead.
‘Caramel’ Biscuit Slice
Sooo good. And super quick to make. This one was inspired by this recipe on PaleOMG blog http://paleomg.com/caramel-pecan-bars/ which I made a while ago. I wanted to try out my own version.
- 1 cup peacan meal
- 1/4 cup coconut flour
- 1 tablespoon coconut oil
- 1 egg
- 10 Medjool dates
- 10-12 tablespoons coconut milk or cream.
- 1 teaspoon vanilla essence.
For the base just combine ingredients in a bowl then press into an oven tin. I used a loaf tin for mine. Cook it at about 150-175 until it’s feeling a little crispy to touch and is coming away from the sides. It’ll be browning a little, but not too much. Mine took around 30-40 minutes, but yours might take more or less depending on the tin you’re using, your oven etc.
While that’s cooking take the seeds out of the dates and soak the dates in hot water (freshly boiled) for about 10 minutes. Just enough water to cover them.
While that’s soaking get yourself a nice cup of tea and ignore the dishes 😉
Drain water from the dates and pop them in the blender or food processor with the vanilla essence and the coconut milk/cream. You might need more or less than the amount I suggested, depending on the consistency you want and how big the dates are. Blend until smooth. This might involve a bit of shaking/hitting the blender and swearing… or you could use a spoon to push it down when needed, but the swearing works too. If you have a food processor you probably wont need to swear at all, but feel free to if you want.
Cool the base then apply the ‘caramel’ to the top. I chopped some nuts as a garnish but you could use any garnish you like. Or nothing. This will keep in the fridge for about a week, unless you eat it sooner 😉
Chocolate Coconut Rice Pudding with Berries
Okay, I admit, I came up with this one to use up the rest of my coconut milk. But it’s still delicious. It’s best served warm or at room temperature. If it’s left in the fridge it tends to thicken more, so if you do plan to chill it increase the quantities of water and coconut milk a little.
- 1 cup rice
- 4 cups water
- 3/4 can coconut milk or cream
- 1-2 heaped tablespoon cocao (you could use more if you want it stronger)
- 2-3 tablespoons honey (depending how sweet you want it)
- 1 teaspoon vanilla essence
- 2 heaped teaspoons cornflour
Put rice and water in a saucepan and cook until rice is becoming tender. Add coconut milk, cocao, honey and vanilla essence, and continue to cook on low until rice softens and liquid begins to reduce. Dissolve the cornflour in a few tablespoons of water and stir through, keeping it on the heat until it thickens nicely.
Serve with berries (or anything else you want) and a drizzle of maple syrup <3
I use raw honey in these recipes because it works for me, but if it doesn’t agree with you, or you’re fully vegan then substitute it with the sweetener of your choice. I’d just advise reading up on agave before you reach for it…
I hope you enjoy the recipes. Let me know if you’d like to see more food posts like this on the blog in the future <3
Copyright Nirvana Dawson 2013