For an easy brekkie on the go, I’ve been whipping up this light and delightful vanilla & cinnamon smoothie!
Cinnamon & Maca are my super-foods of choice for my morning smoothie – they have a terrific array of benefits which include hormone regulation. I have had success with clearing up my skin and reducing PMS by increasing my Maca powder intake.
Here’s how to make your own 🙂
• 1 1/2 cups unsweetened vanilla almond milk
• 1 1/2 tbsp Vanilla & Lucuma Paleo Fermented Protein Powder from Amazonia
• 1/4 tsp organic Ceylon cinnamon
• 1 tsp organic raw Maca powder
• 1 tsp organic maple syrup
• 1/2 a banana
Using a blender, combine all ingredients throughly, serve with an extra sprinkle of cinnamon & enjoy!
I sipped mine while I flipped through this utterly gorgeous copy of Wellbeing mag! I couldn’t walk past this beautiful cover art.
What’s your favourite smoothie recipe?
Happy Monday everyone! I hope your week is off to a fresh and wonderful start 🙂
What did you all spend your precious weekend time on? I missed out on the Teneriffe Festival, but I sure didn’t miss out on a delicious brekkie feast!
I visited Little Clive for the first time as it was recommended by a friend. Little Clive is still quite new and was neatly tucked into a great dining space on Ipswich Road.
As I have my specific dietary requirements, I often find it hard to find accommodating places to eat. I messaged Little Clive’s Facebook page a few days prior to visiting and they promptly responded with a kind message that they loved a challenge and would be more than happy to accommodate my needs.
The service we received on the day was prompt, friendly and genuine. The cafe and outdoor dining area was clean and beautifully decorated with a variety of fresh flowers.
Last but not least… the food!! 😍 I ordered poached eggs on gluten free toast, with kale and maple bacon. This was brekkie heaven on a plate. I got my coffee fix in the form of an almond milk latte, with salted caramel. This was, to say the least, a very indulgent breakfast!
My companions; boyfriend Sam, and good friend Mel (who had recommended the cafe, thanks Mel!) both ordered the breakfast board and were overwhelmed with a giant plate of delicious and fresh food.
You can find them on Instagram (drooling permitted) here: @littleclive
I have recently begun my journey to better health by way of a dairy free, gluten free, low FODMAP diet.
FODMAP stands for Fermentable Oligosaccharides, Dissacharides, Monosaccharides and Polyols and refers to the indigestible sugars present in many foods.
This new diet has really pushed me to further my understanding of a balanced healthy diet, and is definitely testing my cooking skills and creativity!
I recently read through Gwenyth Paltrow’s recipe book “It’s All Good” and found lots of healthy new treats to try! I began with her breakfast Quinoa Granola, modified to suit a low FODMAP diet.
Having tried quinoa flakes before (and hating them!) I was a bit nervous about this recipe, but I was so pleasantly surprised! This is a super delicious snack I’d happily eat any time of day.
– 3 cups quinoa flakes
– 1/2 cup extra virgin olive oil
– 1/2 cup organic maple syrup
– 1 cup raw walnuts (roughly chopped)
– 1 cup pumpkin seeds (roughly chopped)
– low FODMAP fruits for serving (banana is my fave!)
1. Preheat your oven to 200’C, and line a baking tray with baking paper
2. In a large mixing bowl, whisk together the olive oil and maple syrup
3. Add the quinoa flakes and mix thoroughly to combine
4. Spread the coated quinoa flakes on the tray. I also sprinkled my quinoa flakes with some Himalayan pink salt for extra minerals.
5. Bake until golden brown and crispy! I stirred my quinoa flakes once after 10 minutes, and every five minutes thereafter. Keep an eye on them to ensure they don’t get too crispy! In saying that, some of mine were a little burnt, but I quite like the burnt sugary taste so this didn’t bother me 😛
6. Allow quinoa flakes to cool completely before mixing with the other ingredients.
Serve with almond milk and your choice of fresh fruit, and enjoy!