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.
Lately my life has been a little hectic, to say the least!
After some car dramas and extra work commitments, I had hardly spent any time at home-sweet-home. I was craving the creature comforts such as my own bed and my own tea mugs!
I arrived home this evening with a giant to-do list, and a small window of time before I needed to bundle myself off for a much-needed sleep.
Earlier on today I paid a visit to the lovely folk at Gold Coast Organic Meats. For $24 I was happily on my way with six Paleo beef rissoles, six Paleo beef sausages, and two gluten free crumbed chicken rissoles.
I cooked a beef rissole for dinner in some virgin coconut oil, and grabbed some fresh pink rosemary and parsley from my herb garden to sprinkle into the pan.
I also popped some Sun Drop tomatoes into the pan after the rissole was done, with some extra rosemary to brighten them up. These tomatoes were store bought, but I have a small plant happily growing that I started from a too-squishy tomato! I love germinating my own plants from food scraps – it’s cost effective and super rewarding 🙂
I plucked some fresh mixed lettuce leaves and Tuscan kale from my garden and dressed it with the warmed tomatoes and some Himalayan salt and black pepper.
My rosemary really made this dish as it was so sweet and flavourful! I originally bought my rosemary plant from Bunnings.
I love keeping food simple, clean and healthy. It doesn’t get more simple than this!
Let me know what edible plants you have grown from cuttings or food scraps in the comments below – I’d love to hear some new ideas.
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!