So I’m not too sure what happened to the last 12 months but somehow it’s Easter time again already and I know what you’re all thinking… “woooo a 4 day pass to ditch the diet and eat AS MUCH CHOCOLATE AS POSSIBLE before Monday rolls around!!”
Well before you all go roaming the isles of your local supermarkets topping up your trollies full of all sorts of delicious chocolate Easter treats hear me out! Why? Because I think I have just the thing you need to curb those Monday night guilts after demolishing almost your own body weight in chocolate over the weekend!
This afternoon I put together a much healthier alternative chocolate treat that will not only cure any chocolate craving but will also be much kinder on the hips! Packed full of protein, antioxidants and poly and monounsaturated fats (the good stuff), these choc protein balls are the perfect healthy alternative to boring old chocolate egg! AND they’re GLUTEN AND DAIRY FREE!!!
Healthy Choc Protein Balls
What you need…
1 cup of pitted mejoole dates (or the packet varieties if you can’t find fresh ones!)
1 cup raw almonds
1/4 cup pistachios
1/2 cup raw cocao powder
1/2 cup natural whey protein powder
drizzle of honey
splash of water if necessary
What to do…
Throw your dates and nuts into a mix master/blender and blend until they are the consistency of fine pebbles.
Then add all remaining ingredients except the water and coconut and blend until well combined. If it looks a bit dry and isn’t really coming together add a splash of water.
Once combined roll the mixture into bite sized balls and roll them in the desiccated coconut before placing them in the freezer to let them firm up! They will keep really well in there so they make the perfect snack to keep on hand as well! Easter Treats for anytime of year! yum!
Of course you can always mix it up with the ingredients and use whatever nuts or dried fruit your heart desires! You could also add some tahini paste or other sort of nut paste (cashew/almond etc) to give it a slightly more nutty flavour and bump up the amount of protein and other essential nutrients in them!
Also I put a drizzle of honey in but you probably don’t even need it as they are already pretty sweet with natural sugars from the dates!
Healthy, nutritious and delicious!
Happy Easter Everyone!!
So day 2 of my Gluten Free Challenge and so far I haven’t really had any dramas in finding enough to eat without eating any gluten containing foods!
To curb my sudden craving for greek, tonight I whipped up a simple lentil tabbouleh and marinated a chicken breast before baking it in the oven..and it actually turned out way better than I was expecting considering the little amount of effort that went into making it!
If you want to try out this recipe for yourself (which made enough for two people) you will need…
1 large chicken breast (or 2 smaller ones)
large handful of parsely
sm handful of mint
2 roma tomatoes
1/2 lebanese cucumber
1/2 – 3/4 tin of lentils (can use dried if you wish but I am all about saving time!)
1/2 red onion
3-4 lg button mushrooms
2 florets of broccoli (steamed)
2 cloves garlic (crushed)
1 tbs capers
Fat free Natural Yoghurt
What to do…
Grab a bowl and mix most of the garlic up with the rind of 1 lemon, handful of chopped parsley, splash of olive oil, paprika and salt and pepper. Add the chicken and rub marinade into the meat. If you have time, do this ahead of time and then cover and leave in the fridge to marinate until ready to cook.
To cook the chicken place in a lined baking tray and cook in a moderate oven for approximately 20-25mins (will depend on size of pieces of chicken).
To make the salad, cut your mushrooms into quarters and saute them with the left over garlic and a splash of olive oil in a hot pan. Steam your broccoli for 1-2 mins and then cut up into mini florets. Then dice your tomatoes, cucumber and red onion and add to a salad bowl along with the washed and drained lentils. Add a good bunch of chopped parsley and the mint, along with the capers, broccoli and the mushrooms. To dress the salad squeeze over the juice of the lemon, drizzle with olive oil and season with salt and pepper. Toss the salad until all ingredients are well combined.
Serve with a dollop of minted yoghurt and you’ve got yourself one seriously tastey, super healthy, gluten free dinner in less than 30mins!
Ok. Soooo Wednesday was my Mum’s birthday and I have to say I was blown away when I heard that my 22 year old brother had bravely stepped into the kitchen and cooked up a storm for Mum’s B’day using one of my more recent culinary inventions.. Spiced Pan seared salmon with my quinoa salad! Yay! There is nothing more gratifying than knowing that my passion for (cooking..and eating) tastey, nutritious food is rubbing off on others! My brother has always been pretty handy in the kitchen but I highly doubt there would be many boys his age out there who would even know what quinoa is so yesterday was a pretty proud moment when mum sent me through some pictures of my brother’s efforts in the kitchen! Go Dave! And HAPPY BIRTHDAY MUM!! Wish I had been there to celebrate with you..and to trial Dave’s culinary masterpiece!