On the go and need a hearty breakfast? Snack on one of these as the name suggests – EBM’s have everything good you would normally eat for brekkie…. from oats, blueberries, bananas, yogurt, dates, dessicated coconut..the list goes on! Bake a batch today! They are divine!
1cup plain flour
1cup quick oats
1/3 cup sugar
1 tsp baking soda
1/2 cup milk
2 eggs, whisked
70g butter, melted
1/2 cup plain yoghurt
2 ripe bananas, mashed
3/4 cup blueberries
1/3 cup dessicated coconut
1/3 cup dates, chopped
1. Preheat oven to 200Ddeg and sift flour, oats and sugar into a bowl, and make a well in the centre.
2. Dissolve baking soda in milk and combine with eggs and melted butter.
3. Pour milk mixture, yoghurt, dessicated coconut, bananas and blueberries into the bowl and gently mix until just combined.
4. Spoon mixture into 12 muffin cups and place 1tsp of chopped dates on top to decorate.
Bake for 15 to 20 minutes until golden.
Do you eat store bought 2minute noodles? This stuff is SO processed that your body cannot break it down even after a few hours! On the right – fresh noodles made with real, whole ingredients like egg, wheat flour and water is easily digested…
Moral of the story: Eat real WHOLE FOODS that your body’s enzymes can break down.
What does a dietitian eat?
Most of these points ring true, particularly #1 and #9 for me 🙂
The nut that looks like a brain is in fact the ultimate brain food! Walnuts are rich in plant omega-3 which is an essential fatty acid for optimum brain health. A handful of walnuts protects your heart and may reduce cholesterol.
Makes them into BRAIN FOOD BALLS – a delicious mix with cocoa powder, sunflower seeds and dates for a more sweet chocolatey treat.
“Brain food” snack balls:
In a food processor, mix:
2 cups walnuts
1 cup sunflower seeds
1 cup dessicated coconut
1/3 cup cacao nibs (optional)
1/3cup good quality cocoa powder
1 cup dates (soaked briefly in warm water. Drain & use).
Blend all ingredients in a food processor until well combined. Add a small amount of water to get the mixture into a dough like consistency. Roll into bite sized balls and store for up to 1 week in the fridge.
Fudge has always been one of my favorite sweet treats, but after reading what really goes into it from traditional fudge recipes I decided to adapt it so that the nutrition side of it was given a boost.
Presenting …..chocolate bean fudge, I was initially a little scared of how this would turn out but after eating red bean in an Asian dessert, inspiration struck!
I hope you enjoy making this – I used a date paste to sweeten and a very good quality cocoa powder makes all the difference!
-1 can black beans, drained and rinsed lightly
– 1/4 cup date paste (soak 10 pitted dates in a little water then use processor to blend finer)
– 5 heaped tbsp good quality cocoa
– 1/3 cup coconut oil
– 1 tsp pure vanilla extract
Line a rectangular baking tray small.
Place all ingredients in to a food processer and blend until completely smooth. Spoon in to the prepared tray.
Place a piece of baking paper on top of the gooey mixture and press down lightly to smooth out the top. Put it in the freezer for a couple of hours.
Remove from the freezer and transfer to a chopping board. Carefully peel off the baking paper, then cut in to bite size pieces.
Keeps well in the fridge. Enjoy!!
Fennel is a herb with a strong aniseed flavour – you either love it or you don’t. It is widely known that fennel aids the digestive processed as it’s seeds are often served after meals in many Indian restaurants.
I personally have never eaten raw fennel before and am only used to seeing the dark brown seeds in a curry… so when I picked up a bulb of fennel I decided to see what it tasted like in a salad….
I have to say this recipe was so delicious and will definitely make this again. The creamy avocado dressing just takes it to a whole other level!
1/2 cucumber, sliced (I used a mandolin slicer)
1 small punnet of cherry tomatoes, halved
1 fennel bulb, very finely sliced
1/4 cup pumpkin seeds
For the dressing:
Juice of 1 lemon
Flesh of 1 avocado
1/3 cup olive oil
2-3 cloves of garlic
1/3 cup water
– To prepare the dressing, place lemon juice, avocado, extra virgin olive oil, and garlic in to a blender.
– Add 1tspn salt and pepper, and then blend until smooth.
– Add the water slowly to achieve creamy consistency.
– Place the cucumber, tomatoes and fennel in a large salad bowl.
– Add the avocado dressing, and pumpkin seeds, mix well and serve immediately.