Category Archives: super snacks

fudgy chocolate protein balls (raw, nut, coconut, dairy & gluten free)

Can’t believe we’re on the fast train to Christmas! Stay tuned for upcoming Christmas recipes and treats. For those who receive these blog posts via email, you might want to consider following me on Facebook, Instagram or Pinterest as I often post quick photos, short recipes and bits and pieces on those formats as it’s easier than writing and publishing a whole blog post 😉

fudgy chocolate protein balls

I came up with this recipe whilst trying to think of a natural, high protein energy boost for my oldest child (11) who is very fussy and has had glandular fever and really needs an energy boost from time to time.  Surprisingly he loves these little balls. I really like them too – they have a fudgy consistency.   They also cater for most food intolerances 😉

fudgy chocolate protein balls

  • 10 fresh dates (pitted)
  • 1 Tbsp honey
  • 2 Tbsp raw cacao + extra for rolling
  • 1/4-1/3 cup cacao butter – melted (you could try coconut oil instead but they will be much softer)
  • 1/2 tsp cinnamon
  • 1& 1/4 cups protein powder of choice (use a DF one like pea protein for DF)
  • 1/4 cup water
  1. Blitz dates in food processor until finely chopped.
  2. Add rest of ingredients until it forms a thick paste.
  3. Refrigerate for about 20 mins so it’s not so sticky.
  4. Roll heaped teaspoon sized scoops into balls then roll in extra cacao – this will help with the stickiness.  I have rested them in mini muffin tins until a bit firmer to help hold their shape
  5. Freeze.

Makes about 20 balls.

Your hands will get very sticky rolling these balls, you may need to wash them a couple of times during the process!

Spinach, basil & citrus dip (GF)

Looking for a quick dip to whip up for friends over the weekend I decided to mix together a few things I had in my fridge together with using up some sour cream, bingo! The lime adds a tart freshness.

IMG_2316.JPG
Spinach basil & citrus dip

– 2 cups English Spinach
– 1 cup (1/2 large bunch) basil leaves
– 1/2 cup sour cream
– 1-2 garlic cloves (to taste)
– 1 whole small lime, skin removed
– salt & pepper to taste

Blend together all ingredients until smooth. Serve with crackers or vegetable crudités.

apple cinnamon energy balls (AIP, paleo, gf, df, nf, ef)

apple cinnamon energy ballsI was making a batch of protein balls for my husband to take to work and thought I’d have an experiment with some that don’t have nuts or protein powder (so really not protein balls at all!).  I think my tummy needs a little rest from nuts-every-day at the moment, so that was my motivation.  So here are my apple cinnamon energy balls – they taste quite light and fresh.

  • 200g fresh dates
  • 1&1/4 cups toasted shredded coconut (plus a little extra for decoration at the end)
  • 1 large granny smith apple, finely grated
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  1. Pit the dates and process in food processor/blender until finely chopped.
  2. Add rest of ingredients and process until mixed – can pulse if you like a chunkier texture. You may need to add a little more coconut if the mixture is too wet.
  3. Roll into balls and sprinkle with extra shredded coconut if you wish.
  4. Refrigerate or freeze.

Makes 10-12.  I keep mine in the freezer.

paleo plantain pancakes

paleo plantain pancakesOh My Goodness, how good does this look?! I can totally imagine paying $15 for this an a trendy little cafe.  There’s my little boast for the day.

I have been seeing recipes on many of the blogs I follow using plantains (they are like large unripe bananas) and saw some the other day in a fruit shop so bought some and decided to give a couple of recipes a go.  I have plantain chips in the dehydrator as we speak and made this fantastic pancake!

The pancake is light and fluffy and served with yoghurt, shaved pear and 11 seed & nut paleo muesli.  So good with my morning coffee for brunch! The original recipe comes from http://www.thepaleomom.com.

  • 1 plantain (mine was black but I think you can use when green too)
  • 2 eggs
  • pinch salt 1/4 tsp baking soda
  • 1 tsp vanilla
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup (optional)
  • 1 pear shaved or thinly sliced
  • dollop of yoghurt (can use DF option) to serve
  • 11 seed & nut muesli to serve – omit for nut free version
  1. Cut and peel plantain (I had to slice the skin off) IMG_1635
  2. Blend all ingredients in high speed blender to make a batter.
  3. Fry in a frypan with a little coconut oil like you would a normal pancake. IMG_1637
  4. Serve with dollop of yoghurt, shaved pear and muesli.

Makes 3-4 pancakes.

pomegranate gummies

IMG_1596I have been reading a bit lately about the benefits of grass-fed beef gelatin for joints and connective tissue, so I decided to buy some to check it out.  The gummies are  a cross between jelly and a gummy bear. You can’t taste the gelatin so even my kids like them!

  • 1 cup fresh juice (I used pomegranate juice – can use other liquids like kombucha too)
  • 1 Tbsp raw honey
  • 1 Tbsp grass-fed gelatin (I used the red container from Great Lakes Gelatin)
  1. Heat juice & honey in a saucepan until almost boiling.
  2. Sprinkle gelatin over the juice and whisk together until dissolved.
  3. Pour into silicone moulds – I used ice-cube trays but you could use mini-muffin pans.
  4. Refrigerate for a few hours then pop them out of the moulds.
  5. Store in the fridge.

11 nut & seed muesli (paleo)

Update: Here is a slightly different version of the same recipe…(ingredients below)

paleo nut and seed muesli

I went out to breakfast during the week and had a seed & nut granola served with chocolate almond milk.  I used to make muesli a lot before I went grain free, so I was inspired to make it again, this time with just seeds & nuts.  I really missed nuts & seeds when I was doing the AIP diet strictly, and whilst I know now too many nuts don’t agree with me, every now & again is ok. It also makes a great gift!

The quantities below are really just a guide – you can play around with the types of nuts and amounts.  The amounts are arbitrary because that’s just the size of the packets I bought of each nut variety!  You could also pre-soak and dry out  in a food dehydrator first if you want activated nuts.  I expect that they wouldn’t take as long in the oven then.

  • 130g pecan nuts
  • 100g macadamia nuts
  • 150g walnuts
  • 110g almonds
  • 85g pistachios
  • 1 cup shredded coconut
  • 1/2 C pepitas
  • 1/2 C sunflower seeds
  • 1/2 C poppy seeds
  • 1/2 C chia seeds
  • 1/2 C sesame seeds
  • 1/2C coconut oil
  • 1/3 C maple syrup
  1.  Preheat oven to 160C/320F.
  2. Place all nuts in a food processor and pulse once or twice to roughly chop them. IMG_1598
  3. Melt coconut oil and maple syrup.
  4. Add the pepitas, sunflower seeds and coconut to the nut mix.
  5. Pour the oil & syrup over the nut mix and stir it through.
  6. Spread out on a large oven tray lined with baking paper and put it in the oven for 10 mins.IMG_1605
  7. After 10 mins check the mix and stir it gently on the tray.  Keep cooking for another 10 mins, checking and stirring regularly so the nuts on the top don’t burn and the ones underneath are toasted.
  8. Remove from oven when toasted.
  9. Stir in all the remaining seeds.IMG_1606
  10. Once it’s cooled either put in airtight container or serve immediately with a dollop of yoghurt or as you choose. IMG_1617paleo muesliIMG_8564

Muesli will keep best in the fridge.

za’atar spiced labneh

IMG_1087 I think these little balls of yoghurty yumminess are perfect for Friday night drinks, broken up to spice up a green salad, or a perfect gift.  Now, go get a glass of wine, some crackers and snack away.

  • 500g greek yoghurt
  • za’atar spice mix
  • olive oil
  • thyme
  • salt & pepper
  1. To make the labne you scoop the yoghurt onto into a nut bag/onto a clean muslin cloth (or new rinsed chux will do). Pull up the corners to form a ball and tie a rubber band on the top. Suspend the bag over a jug by threading a wooden spoon through the rubber band and resting it across the mouth of the jug. Leave overnight (at least).  You can add the liquid that drips out to your green smoothie!
  2. Make balls from the labne, roll them in your hands then roll them in spice mix.
  3. Pour a little olive oil into the bottom of a jar, place a few balls in, more oil and repeat until the jar is full.  Stick a few thyme sprigs into the jar.

Enjoy.

zaater labneh cracker

detox water #1

detox water

I have realised that lately I haven’t been drinking enough water.  Sometimes I do well and drink a lot and other times it’s a bit boring.  There are lots of interesting ways to make your water more interesting, but here’s one.   The cucumber has good detox effect, so what a great way to start your day/week than with some detox water.  Better still fill a jug with it and sip on it all day.

Just put slices of lemon, cucumber and a few mint leaves in your water and drink away!

kale chips – oven baked & dehydrated

kale chipsEven if you don’t like kale, you just might like kale chips.  I don’t really like it raw (I mostly use it in my green smoothies), but I don’t mind the chips.  I have tried making them both in the oven and in the dehydrator.  The process is the same but I think I prefer the oven as it’s quicker and I think they are a bit crisper.  They are super easy and lots of kids (mine are an exception) actually like them too.  Best eaten immediately!

  • 1/2 bunch kale (any variety, the ones pictured are cavalo nero but curly kale is great too)
  • 2Tbsp olive/avocado/coconut oil
  • Salt
  • 1 Tbsp coconut aminos (optional)
  1. cut the stalks out of the leaves and break them into ‘chip-sized’ pieces
  2. Toss in a bowl with oil (& coconut aminos if you want to) – you can rub the leaves with the oil – it does need to coat the leaves but you don’t really want it dripping)
  3. Sprinkle with salt (probably don’t need as much if using the coconut aminos)
  4. OVEN METHOD – place on oven trays lined with baking paper and place in the oven (180C/350F) for about 10 mins but keep a good eye on them as they may only need 6-8.  Remove, eat.
  5. DEHYDRATOR METHOD – place on the shelves of your dehydrator and leave over night – mine needed 8 hours or so.

kale chips

 

coconut kefir yoghurt from scratch

AIP yoghurt

I have just returned home a few days ago from a fantastic family holiday in Japan.  I have been saying for months now that when I get back from Japan, I’ll do the AIP (auto immune protocol) elimination diet ‘properly’.  Well now the time has come so I spent the afternoon yesterday gearing up for my start today.  This is one of my ‘concoctions’: coconut kefir yoghurt.  It’s super easy and tastes good given there is no sugar or fruit added.  I’ve made it before but now I have my high speed blender the consistency is MUCH better.  Also this time I added coconut milk instead of coconut water and it’s made it much creamier.  I added mine to my morning smoothie this morning and it tasted delicious.

Here is the recipe!

* This recipe makes about 1/2 litre (my jar is 650ml).

  • flesh of 3 young coconuts
  • 1/2 cup coconut milk
  • kefir starter (click here for the one I used – you can buy them in Australia)
  1. Chop the top off the coconut with the butt of your knife (this is the hardest part of the whole recipe) and pour out the coconut water (use this to make coconut water kefir – recipe coming soon- or just drink/add to smoothie, don’t waste it!).young coconut
  2. Scrap out the flesh and put it into a blender.
  3. Add about 1/2 cup coconut milk – you can add more or less depending on how think you want it.
  4. Add your yoghurt starter.
  5. Blend until smooth.
  6. Pour into glass jar and cover.
  7. Leave on the bench over night, or for about 12 hours then refridgerate.

* you can use 2-3 Tbsp from the first batch to mix in with the next batch as your ‘starter’ – they say you should do this within 3 days for the best results.

coconu kefir yoghurt