I always thought that making granola was for people who had way too much time on their hands. Well looooook at that - not only do I have a lot more time on my hands but I can’t believe I ever even bought granola from a packet before! Not only is it insanely easy to make, but you can literally make your own perfect granola - no more buying 3 packets and then combining - you can make it all by yourself all at once. Below is a variation that I have tried and tested, and once you’ve had tahini granola, you’ll never want to eat regular granola ever again!
Ingredients:3 x cups jumbo oats 1 x cup nuts (I used almonds) 1 x half cup of tahini 1 x half cup of honey 3 x tablespoons of melted coconut oil 2 x teaspoons of vanilla extract 1 x teaspoon of sea salt 1 x teaspoon of ground cardamom 1 x teaspoon of ground cinnamon |
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This should be consumed within 3 weeks (but will most likely last approx 4 days). Never thought that tahini could be this versatile did you?
]]>These egg and cheese pockets have been a quarantine saviour. Really, they have. They’re so quick & easy to make and they’re packed full of protein! They make for a super delicious super healthy treat and best of all they take under 2 minutes to prepare.
Ingredients:1 x tortilla wrap 1 x egg 1 x large handful of cheese Seasonings or extras to taste (optional) |
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You can thank us later. AND this recipe is kid friendly too!
]]>It’s pretty hard to believe that these brownies are RSF, DF AND FLOURLESS because they are SO fudge and delicious! They’re super easy to make, they don’t require any crazy ingredients that you won’t already have AND what’s even better is that they are extremely filling.
Ingredients:1 x ripe avocado 1 x half cup of cacao powder (or cocoa powder) 2 x eggs 1 x cup of coconut sugar 1 x quarter cup of almond butter (or peanut) 1 x teaspoon of baking powder 1 x teaspoon of vanilla extract 1 x quarter teaspoon of sea salt 1 x half cup of DF & RFS chocolate chips (if you don’t have any you can definitely use regular, but this recipe will then not be DF or RSF) |
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Store these babies in the fridge for up to 3 days and enjoy! IMO, they taste even better when cold!
]]>This recipe is a GAME CHANGE for all of you guys out there who like Japanese style miso aubergine but don’t necessarily have the miso paste to hand. Well, if I may, this is WAY better than miso aubergine. The aubergine turns out SUPER soft on the inside and deliciously crispy on the outside. The secret tip of getting it this way is courtesy of my Mama (as are pretty much all of my culinary skills in general) and I’m going to share it with all you guys because the world needs to know about how easy it is to make this restaurant style dish in your very own kitchen.
Ingredients:1 x medium sized aubergine 6 x tablespoons of sesame oil 1.5 x tablespoons of light soy sauce 2 x cloves of garlic 1 x tablespoon of honey 1 x half a lemon 1 x tablespoon of paprika powder (I use the Schwartz Paprika & Onion powder which I highly recommend because of all the extra flavour) 1 x heaped teaspoon of Chinese style chilli oil (or crushed chilli flakes if you don’t have this) |
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Everyone you make this for will ask you for the recipe. You can tell them it’s yours and take the credit, we really don’t mind.
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Ingredients:1 x cup of almond milk 1 x half cup of coconut oil 1 x flax egg (1 tbsp. ground flax seed mixed with 3 tbsp. water) OR 1 egg 2 x teaspoons of vanilla essence 2.5 x cups of almond flour 1 x cup of coconut sugar 1 x half cup of cacao powder 3 x teaspoons of baking powder 1 x chocolate bar of your choice (I used Ombar dark dairy-free sugar-free chocolate) |
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ENJOY! If you want to combine this with a delicious healthy ice-cream, try the Toasted Almond Chocolate ice-cream from Nobo!
]]>I genuinely don’t know that I would do without guacamole. It’s something I make twice a week and is a staple in my fridge. I can’t even think about ever buying it pre-made because it just tastes so much better when I make it myself, not to mention how incredibly easy it is.
Ingredients:1 x ripe medium / large sized avocado 1 x tablespoon of full fat Greek yogurt 1 x heaped teaspoon of garlic powder 1 x teaspoon of your preferred chilli sauce (ours is Indonesian Sambal) 1 x half a lime or lemon (which ever you have at home) 1 x pinch of pepper Optional: 1 x half an onion |
Method:
***keep in the fridge (if there’s any left) and it should last until the next day*** |
Holy Guacamole that was easy wasn’t it!
]]>One of our favourite sweet treats to date, not just because of the delicious cinnamon-ey aroma that this brings to your house, but because it legit tastes like it’s from a Danish bakery.
Ingredients for the Batter:2 x eggs (room temperature) 2 x cups of almond milk 4 x tablespoons of melted coconut oil 1 x half cup of coconut sugar 3 x cups of almond flour 1 x quarter cup of arrowroot powder (or tapioca flour) 1 x teaspoon of baking powder 2 x teaspoons of cinnamon powder Ingredients for the Cinnamon Swirl:1 x third of a cup of coconut sugar 2 x tablespoons of coconut oil 2 x teaspoons of cinnamon powder |
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The best part about this recipe is that if you’re making it for friends, it seems like you’ve put in a tonne of effort when in fact, it’s actually pretty easy! We personally like them served hot with a little Booja Booja Vanilla ice cream.
]]>This curry is deliciously creamy, spicy and zesty - it’s also pretty easy to make and including the prep time, you should be done in 30 mins! Garlic lovers can rejoice since we use both fresh AND powdered garlic in this recipe to make it extra extra garlic-ey (just how we like it).
Ingredients:9 x cloves of garlic 1 t x tablespoon of garlic powder 1 x medium piece of fresh ginger 2 x lemongrass stalks / 2 tablespoons of lemongrass paste 2 x aubergines 1 x courgette 1 x half a broccoli 3 x tablespoons of coconut oil 1 x half a lemon 3 x tablespoons of honey 1 x tablespoon of turmeric 1 x heaped tablespoon of Chinese style chilli oil 3 x tablespoons of soy sauce 1 x tin of full fat coconut milk 1 pinch of salt **Serve with rice or quinoa |
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It’s literally like a hug for your tummy. And it’s soooooo moreish! This will be your new go-to recipe for colder evenings when the weather calls for something heartier.
]]>Is there anything better in the world than cookie dough? YES - vegan, refined sugar free cookie dough THAT TASTES LIKE IT’S FULL FAT & FULLY LOADED WITH EGGS AND EVERYTHING ELSE NUTRITIONISTS TELL YOU NOT TO EAT. We did some trial and error before perfecting so you don’t have to.
Ingredients:1 x flax egg (mix one tablespoon ground flax seed meal with three tablespoons of water. Mix together and let sit in your fridge for 15 minutes to set up and thicken) 1 x half cup of nut butter (which ever one is your favourite) 1 x cup of coconut sugar 1 x half cup of non-dairy milk (which ever one is your favourite) 1.5 x cups of almond flour 1 x teaspoon of baking powder 1 x cup of dark chocolate chips (or your favourite chocolate bar cut up) |
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Cut it up and serve…or eat it straight outta the tin!
]]>Like Kendrick Lamar, I’m all for being Humble. THAT BEING SAID, when it comes to Nachos, I take more of a Khalid approach because nothing tastes Better than MY nachos. I’m literally famous for them (well, famous amongst my family members and my friends). But still. I want to share my #nachosecrets with you. This post was hard for me because now everyone’s gonna know how I do them, but alas, I can no longer deprive the world of my famous nacho tricks. It just wouldn’t be fair.
Now, not to ramble on, as I’m sure you want to get straight into how you make them, but I need to clarify that the secret to GREAT nachos is how you layer them. Also, we actually find that they come out better with store bought salsa in a jar, NOT fresh homemade salsa - as this makes the nachos soggy, with is a NACHO NIGHTMARE. Below, we will detail how to achieve the perfect bowl of nachos with both store bought salsa AND homemade if you wanna take that risk. But don’t say we didn’t warn you.
Ingredients for Salsa:1 x half packet of passata (you will need approx 250g) 1 x tablespoon of garlic powder 1 x pinch of salt 1 x pinch of pepper 1 x half an onion 1 x half a lime 1 x squeeze of honey 1 x tablespoon of Tabasco |
Method for Salsa:
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It may sound crazy to be so meticulous when it comes to layering out the tortilla chips evenly, but that’s how perfect nachos are made. Also, the reason why there’s no sour cream in this recipe is because the homemade guacamole that we make is SUPER creamy & flavourful thanks to the yogurt & the garlic. These nachos really are so good and we hope you enjoy them as much as we do!
]]>Do you find you have a constant crumble craving? Well, warning: once you’ve made this once, you will find you will always suffer from #crumblecravings because this is just so good. Made with oats and simply sweetened with honey, this is a totally guilt free treat. It can be made for breakfast and eaten with yogurt or can be made as a dinner time dessert and eaten with ice-cream. The choice is yours.
Ingredients:1 x packet of blueberries 1 x large banana 2 x cups of oats 5 x tablespoons of honey 3 x tablespoons of melted coconut oil 2 x tablespoons of cinnamon 1 x half a lemon 1 x pinch of salt (optional) 1 x tablespoon of chia seeds (optional) |
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Get ready to enjoy the sticky caramelised bananas and the crunchy oaty crumble! AND it should keep for up to 3 days in the fridge.
]]>Below are 4 different fish marinades.
This is one of the easiest dinners because once the marinade is made, you can put it into a ziplock bag with the fish the morning and keep it in the fridge all day until you want to eat it. This will ensure that by the evening, the fish is gloriously tasty. Simply transfer the contents of the zip lock onto a piece of foil, wrap it up and cook it in the oven for around 25 minutes (this will according to the type and size of fish used).
Each of the below recipes work well with most types of fish and we have done the measurements according to 1 medium piece of fish.
1. Juice of half of a lemon, 3 cloves of garlic (diced), 2 tablespoons olive oil & 1 teaspoon zataar.
2. 2 tablespoons of sesame oil, 1 tablespoon of honey, 1 tablespoon of soy sauce, 3 cloves of fresh garlic and a handful of crushed almonds.
3. 3 cloves of fresh garlic (diced), 1.5 tablespoons of soy sauce, 1 medium piece of ginger (diced), 1 spring onion (chopped), red chilli (chopped).
4. 4 tablespoons of full fat coconut milk, 1 lemongrass stalk, 2 kaffir lime leaves, 1 tablespoon soy sauce, 2 tablespoons of Thai fish sauce, 1 dried red chilli (sliced), 3 cloves fresh garlic (diced), 1 small piece of ginger (diced).
Serve simply with boiled vegetables (broccoli, spinach, green beans etc) or you can even put some veggies inside the foil wrap if you want to let the oven do all the work (our favourite oven veggies are broccoli and asparagus).
Bon Appetit!
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Why does it feel like everyone is making banana bread right now? Well, now you too can join in on the fun because we present to you: our go-to banana bread recipe. It’s refined sugar free AND vegan and the best part is that when you try it, you wouldn’t even tell that it’s any different from the full fat banana bread that you buy at the bakery.
Ingredients:3 x ripe bananas 1 x quarter cup of coconut sugar 1 x teaspoon of baking powder 1 x teaspoon of bicarbonate of soda 1 x cup of almond flour 1 x cup of oat flour 2 x tablespoons of chia flax blend 2 x tablespoons of desiccated coconut 1 x half cup of oat milk 2 x teaspoons of vanilla essence 2 x tablespoons of coconut oil 2 x tablespoons of maple syrup |
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Serve with a cup of tea / coffee and consume within 3 days.
]]>This easy, delicious, kid friendly comfort food is one of our go-to’s when we’ve had a loooooong ass day and want something we know the whole family will be happy with.
Ingredients:1 x cauliflower 1 x cup of full fat milk (or oat milk if you want to keep it vegan) 1 x tablespoon of butter (or 2 x tablespoons of olive oil if you want to keep it vegan) 1 x tablespoon of garlic powder 1 x pinch of salt 1 x pinch of pepper 2.5 x cups of dried macaroni 2 x cups of grated cheddar cheese (or nutritional yeast if you want to keep it vegan) |
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It’s quick, it’s easy and you’re more than likely to already have these ingredients at home!
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Ingredients:3 x cups of rolled oats 1.5 x cups of melted coconut oil 2 x tablespoons of cinnamon 1 x half cup of honey 1 x heaped tablespoon of date syrup 1 x cup of chopped nuts (I used almonds and Brazil nuts) 1 x half cup of seed mix 1 x cup of chocolate chips (we use Ombar buttons) 1 x teaspoon of sea salt (optional) |
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If not consumed that very day, this should keep for around 2 weeks! That’s 2 weeks of some goooood snackin’.
]]>The way I made this was ludicrously easy and if you wanna get reeeeeeal technical, the picture you just saw wasn't actually Aubergine Parmigiana but more like Aubergine Cheddar Cheese. THAT BEING SAID, it was delicious and right now we can’t be fussy with ingredients - you have to do what you have to do right?!
Ingredients:1 x medium sized aubergine 12 x basil leaves 2 x cups of grated Parmesan cheese 2 x tablespoons of tomato puree 2 x tablespoons of olive oil 1 x garlic clove (or 1 tablespoon of garlic powder) 1 x teaspoon of chilli flakes (optional) |
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It’s super easy and feel free to use which ever kinda cheese you have at home and need to get rid of.
]]>Yes, you heard right. Olive oil cookies! Not cake, cooooookies! Delicious and deliciously easy, this is going to be your new dinner party trick.
Ingredients:1 x half cup of olive oil 1 x quarter cup of maple syrup 1 x flax egg - mix 1 tbsp. ground flax seed meal with 3 tbsp. of water. Mix together and let sit in your fridge for 15 minutes to set up and thicken (or an egg if you prefer) 1 x half cup of coconut sugar 2 x cups of oat flour 1 x handful of chocolate chips 1.5 x tablespoons of vanilla essence 1 x teaspoon of baking powder 1 x sprinkle of sea salt (optional) |
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You’d never think that olive oil cookies would be this good. And now you can make them too!
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Ingredients:1 x tin of fresh tomatoes 1 x onion 2 x tablespoons of tomato puree 4 x cloves of garlic 1 x half jar of sweet red peppers / 1 regular red pepper 4 x tablespoons of olive oil 1 x cup of cashew nuts 1 x packet of fresh pasta 1 x tablespoon chilli flakes (optional) 1 x tablespoon of garlic powder (optional) |
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The best thing about this is that the sauce is so versatile that in can be used with pasta or even with fish. The remaining cashew cream can be kept in the fridge for 3 days and can be used as a healthy alternative to cream!
]]>Famed for its anti-inflammatory properties, turmeric seems to be all the rave these days with the claims that it can boost your immunity, reduce bloating, increase energy levels and so much more. This Ayurvedic antioxidant is almost too good to be true, it seems. And that’s great, if only I liked the taste. That’s why I came up with this delicious apple tea which totally masks it.
Prep Time: 5 Mins
Ingredients:1 x half a teaspoon of turmeric 1 x litre of water 1 x small / medium sized apple 1 x teaspoon of cinnamon 1 x tablespoon of honey 2 x black peppercorns 1 x small piece of ginger |
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Voila! It’s like a hug in a mug.
]]>TBH keto or not, I’m game for ANY pizza recipe. This one just happens to be keto and it tastes deeeeelish too!
Ingredients for the Dough:2 x cups of grated mozzarella 2 x tablespoons of full fat cream cheese 1 x cup of almond flour 1 x egg 1 x teaspoon of garlic powder |
Method for the Dough:
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Ingredients for the Sauce:2 x tablespoons of avocado oil 1 x clove of garlic 4 x tablespoons of tomato paste 2 x tablespoons of boiling water 1 x squeeze of honey 1 x pinch of salt 1 x pinch of pepper 1 x teaspoon of paprika 1 x teaspoon of garlic granules |
Method for the Sauce:
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Once the pizza base is out of the oven, top with your sauce & toppings and place back into the oven for a further 12-15 minutes.
]]>Is there anything better than GARLIC and BREAD? The answer is no. There really isn’t anything better. And now you can make it at home yourself. From scratch!
Ingredients for the Bread:1+¼ x cups of almond flour 5 x tablespoons of psyllium husk powder 2 x teaspoons of baking powder 1 x teaspoon of salt 2 x teaspoons of apple cider vinegar (or white wine vinegar) 1 x cup of boiling water 3 x egg whites Ingredients for the Garlic Butter:4 x ounces of butter 1 x garlic cloves (minced) 2 x teaspoons of fresh parsley 1 x half teaspoon of salt |
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And enjoy! BTW this recipe is keto friendly!
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Ingredients for the Aubergine Fries:1 x aubergine 1 x cup of almond flour 1.5 x teaspoons of paprika 1.5 x teaspoons of onion powder 1 x pinch of salt 1 x pinch of pepper 2 x eggs 2 x tablespoons of olive oil (or an oil of your preference) |
Method for the Aubergine Fries:
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Ingredients for the Aioli:1 x egg yolk 2 x garlic cloves 1 x cup of avocado oil 1 x half teaspoon of chilli flakes 1 x half teaspoon of sea salt 1 x quarter teaspoon of ground pepper 1 x tablespoon of lemon juice 2 x tablespoons of Greek yogurt |
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Who knew you could make something so good all by yourself in the comfort of your own kitchen?! The only downside is that you / whoever you’re making this for is going to expect this kinda cooking always.
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