Veggie lasagne

This warming, hearty meal can actually be incorporated really easily into a healthy diet. In traditional lasagne, the meat, white sauce, white pasta and cheese make it the more unhealthy choice. This version, using wholewheat pasta, veg and better cheeses is actually amazing – it tastes just as good (even my carnivorous friends agree) and is significantly better for you. Just make one at the weekend and it’ll do you for meals throughout the week.

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Alllllllll the veg ❤

Ingredients:

  • 1.5kg veg (I use pepper, courgette, onion, aubergine etc.) – anything you can roast!
  • Wholewheat lasagne sheets (you can buy these at most supermarkets)
  • 400g chopped tomatoes
  • 350g passata
  • 250g ricotta (see bottom for how to make vegan ricotta)
  • 120g mozzarella ball (or vegan mozzarella)
  • Olive oil
  • Salt

Method:

  1. Pre-heat oven to 180 degrees
  2. Chop the vegetables into small chunks and toss with olive oil and a pinch of salt. Roast for 30-40 minutes until lightly charred.
  3. Once cooked, pour into a lasagne dish
  4. Pour over the chopped tomato
  5. Put down one layer of lasagne sheets
  6. Pour over the passata and do another layer of lasagne
  7. Dollop the ricotta over the top layer and spread over the top with the back of a spoon
  8. Tear the mozzarella into small chunks and place evenly over the top of the lasagne
  9. Return the lasagne to the over for 20-25 minutes, until brown on top.

nb/ if you want to use veg that isn’t best roasted you can – mushrooms work well but must be pan-fried. Fry them with garlic and oil and then add them as you would the other veg!

Vegan ricotta 

  • 40g sunflower seeds
  • 1 block firm tofu
  • 1tbsp olive oil
  • 1tbsp lemon juice
  • Pinch of salt
  • 4 cloves of garlic, finely chopped
  • 30g nutritional yeast

Method:

  1. Dry the tofu as much as possible and blend with the sunflower seeds until mostly smooth
  2. Mix in all the other ingredients, adding the nutritional yeast last.
  3. Use in place of the ricotta for any recipe. Makes about 2 cups.

 

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Interview for Umoyo active

I was interviewed by the new fitness brand, Umoyo Active last summer about my fitness motivation, my instagram and all things healthy living! Here’s what I said:

 

  • When and why did you decide to create your ‘food_fitness_flora’ blog?

I created my Instagram when I was around 17. It originally started as a reminder that everyone needs to eat food at least 3 times a day. I used to be quite obsessive over my eating and exercise, and the Instagram community really helped me overcome the problems I had. It slowly changed into a positive page about food and fitness, but originally it was a support page.

  • What does your blog involve?

My IG involves my life, basically. It documents my meals (albeit only the pretty ones) and my workouts, which I try to do everyday. I also try to inspire others to live as well as they can, in regards to health and fitness. My blog is filled with recipes and reviews of products and gyms, as well as longer posts regarding matters such as healthy eating and food and fitness culture 🙂

  • Who are you speaking out to and why? 

Anyone and everyone. Anyone who is already living the fitness lifestyle, anyone who wants to and anyone who just needs a bit of food inspiration and fitness motivation! I don’t think there’s any particular age group or type of person that I am speaking to in particular.

  •  What does a ‘healthy lifestyle’ mean to you?

Healthy to me means balanced. Orthorexia (obsession with eating healthily) is no joke, and I don’t believe that this is being ‘healthy’. Living healthily means you are both mentally and physically healthy. This doesn’t always involve clean eating and working out everyday!

  •  Have you always lived a healthy lifestyle? 

No, but I’ve always been into my healthy foods (along with plenty of unhealthy ones 😉 ). I’ve been a pescetarian since I was 4, which was originally due to the fact that I hate the taste and texture of meat, but later was also due to both ethics and environmental reasons. I feel like this threw me into the world of healthy eating at an early age, as I had to learn how to feed myself well when I was very young!

  •  Do you have a specific weekly fitness/work out routine? 

No specifics. I try to listen to my body and not workout when I am exhausted, but tend to go to the gym most days. In an ideal week, I will gym 5 times and have one track running training session. Gymming involves a mix of things, including circuits and resistance training, and I often incorporate treadmill sprints into my circuits.

  • What are your favourite breakfast meals to fuel your day and why? 

Breakfast is definitely my favourite meal of the day. I love a good smoothie bowl, and there are so many types you can do! The carrot cake smoothie bowl on my blog is always a winner, as is simple peanut butter, banana, oats and protein. I also make my own muesli at university that is just so delicious (if I may say so myself).

  • Do you have long term or short term individual health and fitness goals? 

My long term fitness goal is to stay as aerobically fit and physically strong for as long as I can. Immediately, I guess my goals in the gym are aesthetics based (ie. to look good and strong), as well as being able to do un-assisted pull-ups (more than 2) and hold a handstand. Outside of the gym, with my running, I am always looking to improve my 5k and other distances. My only competition is myself.

  • What is your favourite style of activewear? 

I love monochrome activewear, mesh and cool straps. But more than anything I need functionality.

  • What are you looking for when you want to buy new activewear? 

How well it performs in the gym – there’s nothing worse than having a bad workout because your bra strap keeps falling down, or because your leggings reveal too much when you squat. However, I love to look and feel good in my activewear – which is why I wear it as casual clothing 90% of the time too!

The truth about detoxes

I was asked to write this article as an ‘unbiased piece on the popular detoxes on sale after christmas’, showing which worked, which to avoid and including my advice on the matter. I found it impossible to remain unbiased – the ‘popular detoxes’ on the market aren’t healthy and could in no way be recommended to anyone. At best they’re a waste of time and money, and at worst they could do you some damage. Have a read and let me know what you think!

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If you Google ‘post Christmas detox’, you get 2,970,000 results. Some of the advice is helpful (eat your greens, don’t eat too much cake) but some of it could be downright harmful (cut out all wheat/sugar/dairy/food from your diet). It’s not uncommon for people to gain a few pounds over Christmas. Students, especially, when they come home from perhaps not the best diet (halls food and/or budget meals) to home made roast potatoes and their favourite desserts, are likely to indulge on the free food – hence that ‘Christmas bulge’. As you may remember, before Christmas there was a piece in Epigram on whether or not you should allow yourself to indulge in all the Christmas food you like, or whether you should show restraint and perhaps not go back for seconds. The overwhelming message was that Christmas is there to be enjoyed, and part of the joy is eating excellent food until you pass out on the sofa, unable to eat any more. Or at least that’s me. So what do you do when you’ve gained a few kilos over Christmas (I personally gained 3kg from eating over 3000 calories a day) and want to perhaps tone up a bit from New Year onwards?

There are basically two options:

  • Detox: This usually involves cutting out a lot from your diet, often entire food groups, eg. wheat/dairy/sugar/alcohol/red meat (my mum cuts them all out for 2 weeks) in an effort to ‘cleanse’ and ‘detox’ your body. Maybe you’ll even try a ‘skinny/detox tea’ because the transformation pics are great.
  • Continue to eat normally, but healthier. Cutting down on unhealthy foods/drinks such as refined sugars, saturated fats and alcohol and allowing your liver to do the rest.

As a scientist and advocate of balanced eating, I am a firm believer that DETOXES DO NOT WORK. A quick note on how our body removes toxins (or ‘detoxes’) itself: the lymph removes larger waste products and liver removes and inactivates most other toxins, such as alcohol. The water-soluble ones move to the kidneys to be excreted in urine. The last major part is your digestive tract, where fibre can help move toxins through until they are eventually excreted. Yum.

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Natural detoxification

What even is a ‘toxin’? Interestingly, the companies that benefit from detoxes and diets can’t all agree on what is meant by detoxification. Essentially it means removal of toxins from the body, through diets and cessation of ingesting toxins, in this case unhealthy foods, alcohol and cigarettes. The aim is to reset the metabolism and allow the body to function at full capacity without being inhibited by these ‘toxins’. Unfortunately due to some poor science and misunderstandings, the term ‘toxin’ has been broadened to include anything that the diet might remove. This can include harmless substances such as wheat or dairy (unless you’re intolerant).

 

Here are some of the more popular and misunderstood ‘detoxes’ being sold on the market, especially after New Year.

 

Juice cleanses: We’re all aware that fruit and vegetables are good for us, and therefore many people believe that, by extension, a diet of purely fruit and veg MUST be even better. Juice/smoothies diets advise nothing but fruit and veg smoothies/juices for days or weeks. Of course you will lose weight, but only because you’re probably only achieving a maximum of 800 calories a day. You could eat 800 calories of cheeseburger a day and you would lose weight. You would still not be ‘detoxing’. On such a low calorie diet, our bodies start to use up stored glycogen, before burning fat. A lot of water is stored in glycogen, so significant amounts of weight may be lost quickly, although most of the weight would be water, not fat. After a few days of detoxing, energy levels would be rock bottom and irritability sky high as your body uses the last of its glycogen and starts moving to burning fat (and muscle). Luckily liquid diet detoxes usually don’t last long enough to cause vitamin/mineral deficiencies, and probably won’t land you in hospital. However, the result tends to be a very hungry person who may or may not feel the need to eat more upon finishing the diet. Sometimes electrolyte imbalances can occur, leading to fatigue and dehydration. Usually, all weight lost is regained within a few days, mostly from eating real food which holds more water. Thus both weight lost and gained is mostly water.

 

Detox/diet/skinny teas: Most detox teas make you lose weight because they contain laxatives or diuretics. Laxatives ‘work’ by releasing anything in your gut along with a lot of water, allowing you to lose weight for the first few days of using them, although none of this is fat. Diuretics increase the amount you pee, effectively dehydrating you and allowing you to lose more water weight. Laxatives are among the more harmful diet aids, as they can dehydrate and cause mild nutrient deficiencies if used over an extended period of time, as food spends less time in the gut, so not all the nutrients are absorbed. In addition, your body may compensate by decreasing your natural ‘movements’ – so when your detox finally ends, you may find yourself feeling pretty uncomfortable. Ew.

As you can see above, I also fell prey to the glamour and marketing of detox/skinny teas. Lyfe and boo-tea were two that I was sent and happily showed off on my Instagram. I’m not hiding this as I think it’s important to show that without educating yourself, anyone can believe what they’re told. For someone who was, at the time, recovering from an eating disorder, these sorts of ‘detoxes’ were quite damaging. 

Diet shakes: These work in a similar way to juice cleanses, in that they produce a calorie deficit that means that you lose weight. Often the instructions are to replace one or two meals a day with a replacement shake. These shakes were incredibly popular around 10 years ago and have thankfully gone out of fashion a little. They are attractive to people wanting to lose weight as they don’t require thought into eating healthily, and are quick and easy. However, the advice to ‘not drink your calories’ whilst trying to lose weight is useful – when you drink high calorie drinks, often your body doesn’t ‘realise’ the amount of calories being consumed. With diet shakes, it’s easy to think it doesn’t have many calories as it’s just a drink, meaning that you’re more likely to eat more later. It’s possible that you’ll actually end up eating more calories later in the day to compensate, resulting in weight gain.

 

Instead of a diet? So if you want to ACTUALLY relieve your body of the stress caused by excess aforementioned toxins, what can you do? The great thing is that you CAN help your body, but it might not be as fancy as a detox/cleanse/diet/whatever. Supplying your liver with enough nutrients to function properly is very important. Essentially you need to aid your body in its own detoxification process. This means:

  • Eat more vegetables, which will boost your immune system, fibre intake, feed your liver and make you feel better in general.
  • Drink more water – this can flush out toxins, and help the excrement process, so that your body can detox itself faster.
  • Exercise. This increases your metabolism and means your body can function at full capacity. If you’re not into working out, try walking more – even just standing up and walking about every 30-60 minutes can have a positive effect.
  • Sleep. We need 7-9h of sleep a night for optimal functioning. You’re also much less likely to crave unhealthy foods if you sleep enough at night. If you don’t, try a 30 minute nap (MAX!) during the day to catch up.
  • Don’t sabotage yourself. If you’re detoxing, remember not to add more toxins in – this means limiting caffeine, alcohol, cigarettes and unhealthy foods containing high levels of fat or refined sugar. These sorts of food tire your body out, as the amount of processing that has to occur to digest them is more extensive than with healthy foods. The more you consume these substances the more you’ll crave.
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Supplying your body with natural, healthy food is the best way to aid it in the detoxification process.

The long and short of it is that quick fixes don’t work. Nothing beats a healthy diet and your body’s natural way of detoxing. There is NO evidence that the above diets remove harmful substances faster than eating healthily.

 

Note: There is something to be said for intermittent fasting, ie. missing meals here and there – if you’re interested in this then research it, as the science behind it is super interesting. I’ve never tried it myself but the research is extensive and seems sound.

 

Read this amusing diary of a 3 day juice cleanse: http://laist.com/2013/04/12/juice_cleanse.php

DAY THREE

8:59 a.m.: Wake up, want to die. I have absolutely no energy, and I’m depressed and miserable. I can’t believe I have to do this for another full day.

9:07 a.m.: Call my mom for moral support. She wants to know exactly what a “toxin” is and why I think this will rid my body of them. I think that’s a good question. She thinks I should quit the cleanse and says it’s for vain people with nothing else to think about. Kind of agree with her. She also suggests that people who want to rid their bodies of toxins should probably just eat healthier.”

Cover photo my Matt Lincoln (IG: @mattlincolnphoto)

Lemon & Parsnip Cake

This post is part two of the recipes we learned from the Blogger’s event I held in Bristol with baker and chef Marianne (@mariannebakes). The basic recipe is easy but makes delightful little individual cakes, perfect for dessert at a dinner party! For a more complex and showy recipe, add the glacé icing and candied parsnips.

The recipe is gluten free, dairy free and can be made vegan by using an egg substitute. It also contains no refined sugars. But most importantly, it just tastes amazing!

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Marianne piping cake mixture into the cannelé moulds (ft. chocolate beetroot cake)

Ingredients (Makes 12 mini bundt cakes (made in silicone cannelé moulds) or 8 cupcakes):

Cake:

  • 100g eggs (2 medium)
  • 60g Total Sweet Xylitol
  • 60g honey
  • Zest of 2 lemons
  • 35g lemon juice
  • 80g sunflower (or other flavourless) oil
  • 150g grated parsnip (from approximately 1 large parsnip)
  • 50g ground almonds
  • 50g brown rice flour
  • ½ tsp ground psyllium husk (available in health food shops)
  • 1½ tsp baking powder

Lemon syrup:

  • 60g lemon juice (from approx 1 lemon)
  • 60g xylitol (or honey)
  • 30g water

Lemon glacé icing:

  • 150g sieved unrefined (golden) icing sugar
  • 40g lemon juice (from 1 lemon)
  • dried calendula petals or candied parsnip to finish

Candied Parsnip:

  • 1 small parsnip
  • 100g xylitol or regular white cane sugar
  • 50g water
  • small squeeze of lemon juice

 Method:

Cake:

  1. Wash (but don’t peel) the parsnip and grate it using the finer cheese-grating part of a box grater. Avoid the inner woody part of the vegetable and grate around the outside.
  1. Once grated, zest the lemons on top, weigh out the lemon juice and mix this all into the grated parsnip to prevent discolouration. Set aside.
  1. Crack the eggs and check the weight is approximately 100g (you can use any size eggs as long as you weigh the cracked quantity). Add the Total Sweet Xylitol and whisk on medium-high speed using an electric hand-held mixer or stand mixer for 5 minutes, or until paler and doubled in volume.
  1. Keep whisking the eggs on high speed and gradually pour in the oil a little at a time. Once incorporated, add the honey and whisk in.
  1. Fold through the grated parsnip using a silicone spatula until well incorporated. Sift together the rice flour, ground almonds, psyllium and baking powder, then fold this mixture through the cake batter.
  1. Allow the mix to stand for ten minutes while you pre-heat the oven to 140°C (fan setting) or 160°C (conventional).
  1. Grease the moulds with a little flavourless oil (eg sunflower oil) or coconut oil and place them onto a metal baking tray. Scrape the rested batter gently into a piping bag or jug, snip the tip of the bag with a pair of clean scissors and fill the moulds to just below the top. Let the mix sit and rest in the moulds for another 5 minutes before baking.
  1. Bake in the preheated oven for around 25 minutes, or until browned and the tops spring back when gently pressed, but the sponge still feels soft to the touch.
  1. Keep the cakes in the silicone moulds and allow to cool on a wire rack for about 10 minutes. De-mould the cakes and either brush with the lemon syrup or let cool and ice with the lemon glaze. They will keep for a good 3 days in the fridge, in a covered container.

Lemon syrup:

  1. Place all ingredients in a small saucepan and heat until it just comes to the boil.
  1. Brush over the cakes with a pastry brush while they are still warm. The syrup can be stored in the fridge for up to 4 weeks, so you can re-use any leftovers; just make sure you strain out any cake crumbs!

Baking Tip: For extra moisture, you can re-use the moulds to soak the cakes. Once de-moulded, let the cakes cool slightly on a wire rack, then fill 1 tsp syrup into the bottom of each mould. Replace the cakes inside the moulds and then brush the remaining syrup on top. Let sit 5 minutes before de-moulding.

Glacé icing:

  1. Sift the icing sugar into a small bowl and make a well in the centre.
  1. Pour in half the lemon juice and stir from the centre using a balloon whisk. Gradually add more lemon juice until you achieve a pouring consistency the texture of custard.
  1. Spoon just 1 small teaspoon on top of each cake and pull the edges out to achieve drips down the sides. Sprinkle dried calendula petals on top before the icing sets, or wait for it to set before topping with the candied parsnip.

Baking Tip: If you prefer not to use cane sugar in this recipe you can omit the icing and just top the cakes with the decorations directly.

Candied parsnips:

  1. Dissolve the xylitol/sugar with the water and squeeze of lemon in a small saucepan.
  1. Wash the parsnip, but don’t peel it. For candied strips, use a vegetable peeler to pare off thin strips from the parsnip, peeling both sides of the vegetable until you have removed as much as you can. For candied flowers, use a sharp knife to cut very thin rounds horizontally through the parsnip.
  2. Place the strips or rounds directly into the hot syrup and cook gently, covered, for 2-3 minutes until the parsnip is just tender and translucent.
  3. Take off the heat and let steep in the syrup overnight at room temperature. Use a flower cutter to cut blossoms from the centre of the parsnip rounds. Store the candied parsnip strips/flowers in the syrup in the fridge for up to a week and drain from the syrup before topping the cakes.

Baking Tip: For pale coloured parsnip crisps use white caster sugar; the xylitol makes them brown slightly.

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Enjoy!

University – to drink or not to drink?

The rise of the twenty-something granny

Walking through the university gym at 5pm, picking my way over groups of people on the floor, it’s difficult not to notice the number of groups of girls doing a similar sort of workout. With sweaty faces and various weights laid out beside them, it’s easy to tell they too have joined the biggest female fitness community – Kayla Itsines’ Bikini Body Guide. And of course there are no weights left on the rack for me to start week 20. Back at home at the end of the day, I ask my friend what she has planned for the evening. Contrary to what outsiders might expect of a uni student with no current deadlines, her response doesn’t involve any drinking, or even staying out late. 10:30pm bedtime after a home cooked dinner is her day-off plan.

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24 year old Kaya Itsines (@kayla_itsines), creator of BBG – the bikini body guide. IG following: 5.6m

So why is this? Why are more and more people eschewing getting ‘hammered’ and passing out for early beds and the gym? At our weekly athletics socials, the number of people who are not drinking because they have a race, or a deadline, or simply because their body needs a rest is amazing. This isn’t to say that our socials are boring and quiet, and it’s certainly not saying that everyone is tee-total, but it’s hard not to notice that certain people are getting more “sensible” with their drinking habits.

As a nation, the UK has been decreasing alcohol consumption since 2002, and despite what the Daily Mail might have you believe, alcohol sales peaked way back in 2004, and have been falling since then. A ‘YouGov’ study showed that in the UK, “one third (33%) of those surveyed have cut down on their alcohol consumption in the past year with a further ten percent saying they have given up alcohol completely.” In addition, “the proportion of young adults (16-25) who reported that they do not drink alcohol at all [increased] between 2005 and 2013.” The stats go some way to explaining people’s views towards alcohol and drinking. 44% of those surveyed agreed that alcohol is bad for your health – perhaps a surprisingly small amount, but a start nonetheless.

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Amount of alcohol drank on the heaviest drinking day in the last week by gender, showing a gradual decrease in over drinking from 2005 – 2012. This fall is driven by the younger age groups (Drinking Habits Amongst Adults, 2012)

Speaking to some friends who don’t drink much, I asked why they had decided to cut back on alcohol. The answers could be split into two categories: maximising productivity and the ever increasing view that being drunk is unattractive. It seems that with the increasing pressures of today, taking a day off for a hangover, or even just working at a sub-optimal level is an unacceptable side-effect of drinking. As one person put it, ‘it’s just un-conducive to life’. If you think about it, spending £9,000 a year on fees for a university education means that every wasted moment costs money – money many people can ill afford. I believe more people are viewing university as an opportunity, not just academically but also with everything else university has to offer, such as sports. One friend stated that the choice of drinking or not drinking was all down to priorities. “Drinking leads to many attractive traits, such as… increased confidence and relaxation, but for me these are outweighed by the negatives”. For her, these include consequences to fitness and health, and understandably, anyone who takes their health seriously is not going to go out drinking to dangerous levels on a regular basis.

The second category I came across about why people don’t drink is one that denotes changing views of drunkeness. Interestingly, attitudes towards drinking in society vary across countries, regardless of the amount of alcohol consumed. In the UK, Scandinavia, US an Australia, drinking is associated with violent and antisocial behaviour, whereas in the Mediterranean and some South American cultures, drinking behaviour is viewed as peaceful and sociable. Therefore perhaps it is not surprising that the way drunkenness is viewed can change temporally as well as spatially. The view of a drunken man or woman, especially if they are young, is seen as unattractive, and somewhat tragic, in the same way that anyone out of control is negatively viewed.

The time that I started to notice youths taking more care of their health admittedly came from a slightly skewed portion of the population. I got my fitness instagram when I was 17, and saw a growing community of girls (and many guys), making health and fitness a high priority in their lives – much more so than (thought often alongside) popularity and partying. However, looking around me in school, then home, then university gyms, I saw the change spreading outside of instagram into the ‘real world’. Smiling at early 20-somethings running on the downs, we share a moment of recognition of the other’s effort to look after their body. Because let’s be honest – when you’re stressed with work and tired from everyday life, sometimes running is the last thing you want to do. But making the effort to get out, get some fresh air and get the endorphins pumping starts a positive feedback loop of self-improvement, that clearly is starting to take effect on more than just those who might consider themselves ‘fit-freaks’ or amateur athletes. Living a healthy lifestyle is truly becoming accessible for all. For me, reducing the amount I drink on a weekly basis has been a natural progression – if I have training planned, or a deadline, or really anything that requires full functioning of my brain or body the day after a night out, chances are I won’t drink (much). It’s surprisingly simple – and I’m a social sec!

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22 year old Jen Selter (@jenselter) – health and fitness advocate, known for her ‘belfies’ (butt selfies, don’t ask). Instagram following: 9.9m

So where is drinking culture at universities moving to now? I think that looking at social media accounts can give a good clue as to what is considered ‘cool’, and what certain attitudes are. Gone are the days of ‘heroine chic’ stick thin models – now it’s all about fitness and health, or at least looking like you’re fit. Social media celebrities such as Kayla Itsines (@kayla_itsines) or Jen Selter (@jenselter) are not going out of fashion any time soon, so perhaps the view that fit is good is here to stay. And with it is going to be the rise of the ‘sensible youths’ – earlier bed times, less alcohol, better nutrition, more fitness. I’m yet to find a university that’s filled more with fit-freaks than drunk freshers, but I have no doubt that that’s the direction it’s moving in. Maybe it’s about time for a bigger university gym.

Banana pancakes

Banana Pancakes

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PBJ pancakes (topping by @gracefitUK)

To the average human, pancakes are a treat to be enjoyed every now and again, maybe on pancake day, or as a decadent breakfast. But to us fit-freaks, a humongous pancake stack is a perfectly acceptable form of breakfast food – not to mention it looks pretty as anything, and sharing a pancake stack is a great way of making friends…. Which is why I have no friends 😉 #allforme

They key to getting a good pancake stack is to use a super non-stick pan and a lid. Using a lid allows the top of the pancake to cook, so you don’t end up with a burned pancake bottom and raw top, before trying to flip it over.

The pancake itself is only the start – the toppings are at least as important! As I someone told me on instagram this morning, anyone whose toppings don’t make up 90% of his or her breakfast is doing it wrong.

Here I outline the basic banana pancake recipe and some topping options – all guilt free of course!

Ingredients (serves 1):

  • 1 large ripe banana (or 2 small ones)
  • 2 eggs
  • 1 scoop protein of choice (optional)
  • 2 tbsp oats
  • Baking powder (optional – adds fluffiness)
  • Oil spray or coconut oil

Method:

  • Mash/blend the banana
  • Crack the egg into a jug, add the mashed banana and oats to it and mix.
  • Add the protein powder and baking powder, if using. Mix well.
  • Heat some low calorie oil spray/small about of coconut oil in a pan
  • Once the oil is hot, pour a small amount of the mixture into the pan (depending on the size of the pan, you may be able to do multiple, as they should be quite small)
  • Put the lid on the pan and wait until the underside is properly cooked (it should be golden brown – use a spatula to take a peek to make sure)
  • Once the bottom is cooked, carefully flip the pancakes using a spatula – some mixture may spill, but don’t worry!
  • The second side will take less time than the first, so don’t let it burn!
  • As each pancake comes off the pan, pace it on a plate and stack, stack, stack!
  • (Sometimes, if the topping takes a while to make, I put these in a warm oven to keep them hot)

Toppings:

  • Walden farms pancake syrup
  • Chopped nuts and dark chocolate
  • PBJ – Pb2 peanut butter powder mixed with water, with frozen berries mixed with agave and hot water to make a jam
  • Berries
  • Cinnamon

 

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PBJ pancake stack and PBPopcorn in the background

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Banana pancakes topped with Walden Farms pancake syrup

Sweet Potato choc-chip brownies

This recipe is so decadent tasting that you’d never know it wasn’t unhealthy! It can be made vegan (using darker chocolate or omitting the chocolate chips entirely) and/or gluten free (by using gluten free flour, such as rice flour), so there’s something for everyone! If you do not own a food processor, mash the sweet potato and omit the dates, using 70g date/agave/maple syrup or honey instead.

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These can be kept in the fridge or freezer, but don’t keep for longer than a week – not that they’ve ever lasted that long in my house!

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Ingredients:

  • 700g sweet potato (1 very large or 2 medium)
  • 15 dates
  • 50g 80%+ chocolate
  • 100g ground almonds
  • 100g wholewheat flour (or gluten free alternative)
  • 4-5tbsp cocoa powder
  • Pinch of salt
  • 3tbsp agave syrup

Method:

  • Scrub and cut up the sweet potato(es) and steam for 20 minutes, or until completely soft.
  • Mix together the ground almonds, flour, cocoa, salt and chopped chocolate to a bowl
  • Once the sweet potatoes are done, blend in a food processor with the dates.
  • Mix the sweet potato with the agave syrup, before transferring to the dry ingredients bowl.
  • Mix thoroughly
  • Spoon into a small cake tin or loaf tin.
  • Cook for 25-30 minutes

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Energy bites!

Energy bites are one of the simplest and most useful snacks to keep in your fridge or freezer. When frozen they keep for months and are perfect for a quick snack or energy boost on the go. There is an easy base to all energy bites, to which you can add different flavours and coverings depending on how you feel.

This recipe makes 25-30 balls

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Cacao-sesame energy bites

Base:

  • 200g prunes
  • 300g dates
  • 150g oats/oat flour
  • 2 scoops protein of choice (I use hemp)
  • 50g almond flour/ground almonds

Flavours:

Coconut and maca

  • + 1 tsp coconut oil
  • + 2 tsp maca
  • + 2 tbsp desiccated coconut, plus extra for covering

Choco-caramel

  • + 1 tbsp cacao/coco powder
  • + 2 tsp lucuma powder
  • + 1 tbsp cacao nibs, plus extra for covering

Matcha pistachio

  • + 2 tsp culinary grade matcha powder
  • + 1 tbsp desiccated coconut
  • + 1 tbsp chopped pistachios, plus extra for covering
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Matcha pistachio energy bites

Cacao-tahini

  • + 2 heaped tsp tahini
  • + 1 tsp vanilla extract
  • + 1 tbsp cacao/coco powder
  • + sesame seeds for covering
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Cacao – sesame energy bites

  • Blend all the base ingredients in a food processor (don’t try to use a blender unless you want everything to be smoked!).
  • Pour into a mixing bowl.
  • Add the extra ingredients to the bowl and mix using a strong spoon (this is a good arm workout).
  • On a chopping board, pour on the covering (e.g. pistachio/sesame seeds/desiccated coconut/cacao nibs).
  • With your fingers, tear off small walnut-sized chunks of the mix and roll it in the covering to make a ball (you may find this easiest with wet hands).

Ta da! Eat up and let me know what you think! 🙂

No-bake, no-wait cheesecake

This recipe is special. The title is also a bit of a lie, but if you’ve ever tried to make vegan cheesecake, you’ll know that it’s a lengthy process that means you actually have to wait for your food. I am very, very bad at this, so I set out to make a healthy gluten, dairy and refined sugar free cheesecake. Simple.

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This cake has three layers – the carby ‘biscuit’ base, the creamy cashew centre and the light and sweet goji topping.

The cashews need to soak to become the ‘cream-cheese’ in the centre, but unlike most recipes, here they only need to soak for 30 minutes, rather than overnight, which cuts down the waiting time significantly, which can only be a good thing 🙂 During this time you could read a little, stalk people on instagram or even make some nut-butter. So really it’s not time wasted.

This recipe can be altered to change the flavour. My favourite alternative is blackberry (see bottom photo) – it’s a gorgeous purple colour and has a rich summery taste. To do this, omit the banana and goji berries, and use 150g blackberries (or a fruit of your choice) instead.

Ingredients:

  • 3 nakd bars (I use cashew cookie) OR 50g almonds, 50g oats
  • 150g dates
  • 200g cashews (quick soaked in boiling water)
  • Almond/coconut/oat milk
  • 50g goji berries (soaked)
  • 1 banana
  • Vanilla flavouring (I use Walden farms near zero coffee creamer, but vanilla essence or even vanilla protein powder works well. I would recommend Strippd vanilla pea/hemp protein powder)

Method:

  • Remember to soak the cashew nuts and goji berries (separately) in boiling water. Set timer to 30 minutes. Then you can start on the base.
  • Start by lining a round shallow cake tin with baking parchment
  • Base – Blend together the 3 nakd bars/almonds and oats with 50g dates until the mixture is crumbly. It should resemble crumble mixture.
  • Pour this into the cake tin and pack down (the base of a glass works well – separate base and glass with clingfilm if it sticks).
  • Put in freezer.

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    Biscuit base

 

  • 1st layer – once the 30 minutes are up, drain the cashews.
  • Place 120g soaked cashews, 75g dates and the vanilla flavouring/protein powder into the blender. Blend.
  • Add milk as necessary – at the end of the blending process the consistency should be of hummus (yum).
  • Spoon this out over the biscuit base. If it isn’t runny enough it’ll ruin the base, so make sure to add enough milk to the mixture!
  • Stick this back in the freezer as you make the last layer
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Creamy cashew 1st layer

  • 2nd layer – blend together the remaining cashews (80g), dates (25g), the banana and soaked and drained goji berries until smooth.
  • Spoon this last layer over the other 2 layers.
  • Sprinkle on extra goji berries as optional decoration.
  • Stick back in the freezer for at least 1h
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Goji berry topping

This keeps best in the freezer, and becomes a little runny when left out for too long, as it heats up. Whilst it tastes good frozen, for a smoother, creamier texture, take it out of the freezer for at least 30 minutes before eating from frozen.

All done! You can do this the night before you want to eat it, or the morning of a dinner party. It tastes fantastic with fresh fruit and/or sorbet and is a great dessert to impress! Or just eat by yourself. Whatever works for you. 😉

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The blackberry version of the cheesecake