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granola bars

Home Posts Tagged "granola bars"

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Talida

Almond Chocolate Chip Granola Bars

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Breakfast

Almond Chocolate Chip Granola Bars

March 26, 2017 by Talida in Breakfast

Almond Chocolate Chip Granola Bars Before I got pregnant I never ever snacked! Snacking actually really upset my digestion. Based on all the research I did it is healthy to

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Day two of moving into our new rental, I am very t

Day two of moving into our new rental, I am very tired and have a sore back, I was planning on doing some posts on inflammatory vegetables oils (again) but I think I’ll leave that to another time when I have the energy, here is a yummy recipe from my ebook for sweet potato hazelnut brownies. Very fudgy and yum! You can find my ebook through the links in my ebook highlight or go searching on my blog for it. I’ve also got another sweet potato brownie recipe on my blog, it doesn’t use hazelnuts but is really good as well ! Hope you all had a great day abs I loved seeing so many of you rush to Aldi to get your hands on the low tox cookware! So good!

It’s been raining lots at the moment and this ha

It’s been raining lots at the moment and this has become my new go to breakfast for rainy mornings, chai oatmeal made with @dhownaturefoods chai latte blend. I love this chai blend because it has no caffeine and the somewhat less common addition of lemon grass. The combination of spices in this chai blend makes it a wonderful anti inflammatory support especially for pms.. I have a full breakdown of all the chai spices and how they effect women’s hormones on my blog along with this recipe for warm chai oatmeal or overnight oats. Link is in my bio 💛

#ad #plantproteinz @plant.proteinz Delicious high

#ad #plantproteinz @plant.proteinz

Delicious high in protein Mexican Style Corn & Black Bean Soup with Sweet Potato & Coriander from @plant.proteinz. This soup gets the Mexican flavours right! It has a nice thick texture that I find can also be used for nachos. It packs a massive 15g plant protein in each pack. The protein content comes from the wholesome ingredients, including beans and other legumes. You can find it along with the rest of the Plant Proteinz range in the soup section at Woolworths.

Happy Sunday. I’ve been craving cookies for a wh

Happy Sunday. I’ve been craving cookies for a while but haven’t had the time to make them. I think cookies are the first thing im going to make once we move to our new place. These are my soft hazelnut cookie sandwiches filled with homemade vegan Nutella. The recipe for these is in my choc hazelnut Ebook. You can find the link to my ebook in my ebook highlight or go searching on my blog.

Hope your all having a great weekend ! 💛

Happy weekend everyone. My kitchen is half packed

Happy weekend everyone. My kitchen is half packed so I don’t think I’ll be doing any new recipes until we are all settled in our new place, here is an oldie but a goodie.. amazing lush recipe for chocolate cream torte

CRUST
1 cup oats ( gluten free if necessary)
3 cups blanched almond meal
4 TBSP grapeseed or sunflower oil
pinch salt
4 TBSP maple syrup
FILLING:
2 cups coconut cream
200 g dark chocolate, chopped
⅓ cup maple syrup
½ cup unsalted peanut butter
Method
For the crust: whiz the oats in a blender or food processor until they become a flour.
Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base and sides of a lightly greased cake tin. Try to go as high up the sides as you can.
Bake the crust for 12 - 15 minutes at 180 C
Remove from the oven and allow to cool completely before adding filling
For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You should get a very thick smooth consistency.
Pour over curst and place in freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge.
Once set dust with cacao powder and add toppings of choice.

It’s been really difficult for me to keep up wit

It’s been really difficult for me to keep up with my blog with all the changes of house hunting and packing and moving but I promised that I would share my blog post all about the best and worst cooking oils, this is a bit of a hot topic now it seems. I have spent a good bit of time researching this and have put together an infographic to make things easier. I’ll be sharing that in stories too. Here are the top things to consider when purchasing oil to cook with

•choose non-GMO,
•choose oils that are mechanically extracted: cold-pressed or expeller-pressed. Oils must specifically specify that they are cold-pressed or expeller-pressed on the bottle. If they do not say so, you can assume they use a chemical extraction process.
•Follow the advice on the label and store and cook with your oils accordingly. Some oils oxidise quicker than others with heat so should only be eaten cold and not used in cooking.
•Pay attention to shelf life and expiration date. Most oils have a shelf life of 6-24 months but this varies greatly depending on the type of oils used. Once oils have expired they oxidise and turn rancid
•choose oils that also contain omega 3 to keep the balance of omega 6 and omega 3 happy
•Watch out for the addition of unhealthy oils in processed foods and limit overly processed foods.
•the addition of high oleic sunflower oil in many organic health products is generally safe as high oleic sunflower oils are very high in monounsaturated fats and low in polyunsaturated fats, they are usually also expeller-pressed not chemically extracted.

Full article on mu blog now. Link is in bio 💛

Today I’m sharing my adrenal cocktail recipe. It

Today I’m sharing my adrenal cocktail recipe. It’s a simple recipe that helps to nourish the adrenal glands with nutrients depleted under stress. The best part is that because it is high in vitamin c I can pop my liquid iron in there for better absorption. I actually went searching through six different pharmacies in my local area to find my iron and none of them had it! I was surprised to find my iron along with many other whole food based supplements I take online at superpharmacy.com.au . SuperPharmacy has just recently joined @everydayrewards It’s a great way to collect more points even when shopping online for health and wellness products. The link to the adrenal cocktail (with variations) is on my blog. Link is in bio #ad #lovemyrewards #everydayrewardscollab

#raco #racoaustralia #bigw #racoeco @raco.australi

#raco #racoaustralia #bigw #racoeco @raco.australia

I have been meaning to replace most of my old pots and pans for the longest time and I am finally getting around to it, this time I am conscious of only using eco cookware because I don’t want any nasties leaching into my food. I absolutely love this eco plant based 28cm fry pan from @raco.australia which you can get from @bigwaustralia it’s got a beautiful green colour, is affordable and works really well as non stick without being bad for you. In fact after using it a few times I think I’ve decided it might be the best fry pan I’ve ever owned. Here is the recipe to the fluffy vegan pancakes in the pan

1 cup buckweat flour
1 TBSP baking powder
1 banana mashed (or sub ⅓ cup unsweetened applesauce)
½ cup vegan yogurt (I used coconut yogurt)
½ cup almond milk
2 tsp vanilla
Method
In a bowl, combine the flour and baking powder.
In a seperate bowl mash the banana (or add applesauce) and combine with yogurt, vanilla and almond milk. Mix and pour over the flour mixture
Mix until a pancake batter forms.
Heat a fry pan over low-medium heat with a little oil or oil spray
Use 1/4 cup measurements and fry on one side for about 2 minutes until some bubbles begin to form on the surface and the edges turn golden
Flip and cook the other side for a few more seconds ( remember the first pancake always turns out the worst)
Continue until the batter is all used up.
Serve with extra yogurt, maple syrup and toppings of choice. I used bananas and blueberries 🫐 🍌

It was a public holiday today, had a wonderful tim

It was a public holiday today, had a wonderful time at the beach with my little one and friends, keeping the summer vibes going with this blueberry slice. I’ve shared this recipe a few times but it gets so much love each time I thought I would share it again!

Base :
1 cup roasted hazelnuts
1 cup pitted dates
1-2 tsp water if needed
Filling:
3 cups cashews (soaked in boiling water for 15 minutes - I use a kettle or soaked overnight)
9 tbsp maple syrup
14 tbsp almond milk
4 tbsp cacao butter melted (or sub coconut oil)
2 tsp vanilla extract
1 cup blueberries
Method
In a food processor process the hazelnuts and dates, adding a little water if not sticky enough. Press down onto a lined square 8 cm baking tin.
Meltdown cacao butter on the stove on low heat until liquid. Place all the filling ingredients except blueberries into a blender and blend until smooth.
Pour out half the mixture on top of the hazelnut base and place in the freezer to set for 30 minutes.
Add blueberries to the remaining mixture in the blender and blend again until smooth. Once white layer has firmed, pour blue layer on top, smooth and set in the freezer for 4 hours. Slice and enjoy with extra blueberries

What a weird day, I always struggle for about a mo

What a weird day, I always struggle for about a month each time daylight savings comes around. We didn’t have daylight savings living up north so I’m still getting used to it. It’s not my favourite thing. Here is some vegan French toast. I never seem to think of French toast for weekend breakfast! I remember it maybe once or twice a year which really isn’t enough because it us delicious!

4-6 pieces of day old bread of choice
1 banana
¾ cup almond milk or other non dairy milk
1 TBSP spelt flour or gluten free flour of choice
1 tsp cinnamon
1 tsp vanilla extract
pinch salt
1 TBSP nutritional yeast
1 TBSP almond butter
1 TBSP maple syrup
Method
Blend all ingredients ( except bread) in a blender until smooth.
Empty mixture into a tray
Dip bread into mixture on both sides
Heat a fry pan with a little bit of coconut oil or oil of choice
Fry the bread on low - medium heat for about 1 minute on each side until it forms a nice darkish crust
Serve with fresh berries and extra maple syrup and anything else you want.

Burgers are such a great way to make standard sala

Burgers are such a great way to make standard salad veggies more exciting. I also love that @wildlygoodfood packs a lot of veggies in their burger patties. My favourite is this beetroot black bean variety because it’s loaded with plant based iron. It’s a good way to add lots of nutrients into meals that are usually viewed as unhealthy. So yummy can be enjoyed by vegans and non vegans a like ! #WildlyGood #legendaryveggies #ad

I’m seeing a lot of fall inspired pumpkin recipe

I’m seeing a lot of fall inspired pumpkin recipes from the other side of the world at the moment. It’s spring here but I couldn’t help but remember this chocolate pumpkin tart! It def makes the list of my top best desserts on my blog! Seriously so yummy!

Crust:
1 cup quinoa flakes (or sub quick oats)
3 cups blanched almond meal
4 tbsp Grove Avocado Oil
4 tbsp maple syrup
Filling:
2 cups roasted pumpkin
⅓ cup coconut sugar
2 tsp vanilla extract
160g dark vegan chocolate 85%
Method
For the crust, mix all ingredients in a bowl and press evenly into the base and sides of a large tart tin. Bake for 15 mins at 180C and set aside.
Meltdown chocolate and place in a food processor along with pumpkin, coconut sugar and vanilla, process until smooth and pour over base. Place in the fridge to set for about 2 hours. Decorate with chopped pecans

#ad #plantproteinz @plant.proteinz Even though I

#ad #plantproteinz @plant.proteinz

Even though I am a food blogger, there are some things I really don’t like cooking. Soup is one of them! I think it’s because my mum makes the best soups and mine never turn out the same. For those times when I don’t have access to my mums soups I absolutely love these new soups from @plant.proteinz they are made from quality ingredients and pack a whopping 15g of plant protein in each soup. The protein comes from ingredients such as legumes and pea protein. This is one of my favourites from their range, Smoky Spanish Style Tomato Soup with Lentils. Check out these soups if you're looking for a quick, convenient and delicious high in protein dinner option available in the soup section at Woolworths.

New blog post up! You may have noticed a bit of in

New blog post up! You may have noticed a bit of information online talking about PUFAS (polyunsaturated fats) being bad for our health in particular for hormones and metabolism. It’s likely that if you suffer from pcos or thyroid issues you may have heard of this idea. Pufas are getting an increasingly negative reputation and it’s nothing short of confusing. We’ve been told for years that omega 3 (found in pufas) are anti inflammatory and to replace saturated fats with pufas and now all of a sudden this advice is being challenged.
Not going to lie, this was a difficult article for me to write but I wanted to explore all the claims about pufas being harmful. I talk about inflammation, inflammatory vegetable oils, oxidation, roasting of nuts and seeds, vitamin e and other antioxidants, insulin resistance, weight gain and fertility.

For the most part I hope this article can clear up some confusion. I also have a follow up article all about how to choose the best oils which I will share next week.

Link to the article is in my bio 💛

Happy Sunday, menstrual cycle day 1 for me so just

Happy Sunday, menstrual cycle day 1 for me so just keeping it short and sweet. Prioritising rest in a stressful time for us. Here are some white choc berry cakes. So yum! This was the recipe that made me want to use cacao butter in everything

2 cups walnuts
½ cup pitted medjool dates
¼ cup goji berries
FILLING:
1½ cups soaked cashews
½ cup mixed frozen berries
Juice 1 lemon
½ cup melted cacao butter
¼ cup maple syrup
½ tsp acai powder ( optional)
1 TBSP vanilla extract
water if needed
Method
Soak your cashews for about 4 hours or overnight
In a food processor combine your dates, goji berries and walnuts. Process until crumbly and sticky. Press into the base of your preferred mould ( cake tine, mini cheesecake moulds etc) and set aside.
Melt down cacao butter over low heat and set aside
Combine the rest of your filling ingredients in a high speed blender, pulse a few times to break down and then add your melted cacao butter and blend until smooth and creamy. You may need to wait until your berries have thawed slightly as cacao butter will solidify when in contact with cold. The berries should give off enough liquid to blend well but if your blender is struggling add 1 TBSP of water at a time to help it blend a little better.
Pour filling evenly over your base and freeze for about 2-3 hours until set.
Decorate with extra berries and serve.
Keeps well in the fridge or freezer, but if you want it to last longer definitely opt for the freezer and allow to thaw slightly before serving.

Happy Saturday. I have shownthis pesto zucchini pi

Happy Saturday. I have shownthis pesto zucchini pizza in my stories a couple of times and I always get tonns of questions about all the toppings.. it’s a go to pizza that I love to eat in the follicular phase because it’s light and fresh.

sourdough spelt pizza base from @paddythebaker
Pizza sauce from @muttipomodoroau I use the aromatica one
1 zucchini shaved into ribbons with a peeler
Dollops of homemade vegan pesto (I make a big batch that I freeze but you can also use store bought )
A few brocolli florets
Pine nuts
Crumbled vegan feta (I use either @thevegandairy or @finecultures )

Once cooked top with rocket olive oil and balsamic. Delish!

Did you know that drinking a cup of cinnamon tea a

Did you know that drinking a cup of cinnamon tea after dinner is a great way to help lower blood sugar, help improve insulin resistance and may even help regulate menstrual cycles in women with pcos ? But you gotta get a good quality Ceylon cinnamon like this forest grown cinnamon bark from @dhownaturefoods

I have a simple recipe for cinnamon tea on my blog now along with some research of how cinnamon can help with blood sugar and insulin resistance. Unlike many other herbal teas with therapeutic effects, this one tastes absolutely delicious! It makes me feel like I’m in a forest in autumn.

Link is in bio 💛 happy Tuesday

Felt like brightening up my feed with this pink wh

Felt like brightening up my feed with this pink white chocolate rose vegan cheesecake. I have had a much better day today for all those people that left me lovely comments but have developed a sore throat which explains my bad mood yesterday as well as my higher than usual bbt temperatures. If you have a history of anxiety (like me) or any sort of adrenal issues sometimes we can feel really off mentally just prior to getting sick, this is because the adrenals are releasing extra cortisol to try fight off the infection that we aren’t even aware of yet and cortisol very much affects anxiety levels. I’m going to go try smash this sore throat with everything I’ve got ! I’ve not gotten sick all year and I don’t intend to let myself get sick now haha wish me luck !

BASE:
1 cup almonds
1 cup pitted dates
⅓ cup sunflower seeds
2 tsp water (if needed)
FILLING:
2 cups raw cashews (soaked in boiling water for 15-20 minutes - or you can soak in cold water overnight)
6 TBSP maple syrup
1 cup melted cacao butter
4 TBSP pink pitaya (dragonfruit) powder
1 TBSP rose water
GARNISH:
rose petals
crushed frozen raspberries
chopped pistachios
Method
For the base, combine all base ingredients in a food processor and process until the mixture becomes sticky to touch. If the mixture doesn't stick add a little water and process again.
Press down on to the bottom of a 20cm round baking tin and set aside
For the filling, melt down the cacao butter in a saucepan over low heat until liquid. Transfer to a high-speed blender, add all remaining filling ingredients and blend until smooth and creamy.
Pour over base and set in the freezer for about 1 hour. You can also set in the fridge for about 2-3 hours. Once set, decorate with rose petals, crushed frozen raspberries and chopped pistachios or toppings of choice.

Happy Saturday everyone. I must say I have had a p

Happy Saturday everyone. I must say I have had a pretty bad day myself. Sometimes I trick myself into thinking that I’m handing all the change and stress we are going through fine and then days like today really prove me otherwise. The highlight of my day was definitely eating cake! It wasn’t this cake but delicious none the less. Here is a easy vegan apple caramel tart.

Crust:
1 1/2 cups almond meal
1/2 cup quick oats or quinoa flakes
2 tbsp maple syrup
2 tbsp neutral oil
Filling:
1 1/2 cups pitted dates
3 tbsp almond butter
1/2 cup almond milk
Pinch salt
Toppings:
2 sliced bravo apples

For the crust mix all ingredients into a bowl until sticky. Press evenly on the bottom and sides of a lightly greased 20 cm tart tin. Bake in the oven at 180°C for 10 to 12 minutes. For the caramel filling, add all the ingredients in a food processor and blend until smooth. Pour over the crust, smooth with spatula and decorate with sliced apple.

Got a really yummy and satisfying loaded Mexican p

Got a really yummy and satisfying loaded Mexican potato recipe tonight using @carisma_potatoes found at Coles. I remember briefly skimming through a science study once that identified potatoes as the most satisfying food of all! I think I have to agree. Potatoes are my most favourite food. These carisma potatoes are low GI certified with lower carb content than most other potatoes.

1 kg bag baby carisma potatoes
2 tbsp avocado oil
2 tsp paprika
1 400g can red kidney beans (drained and rinsed)
1 brown onion
2 tomatoes
1 red capsicum
1 tbsp taco seasoning
Salt to taste
Squeeze of lime

Dice potatoes into wedge shapes, toss with a avocado oil and paprika powder. Layer on baking tray and bake for about 30 minutes at 200 C
In the meantime add onion, capsicum and tomatoes in a food processor and blitz until still a little chunky. Heat in a saucepan with a little oil, add the kidney beans and taco seasoning and heat through for about 10 minutes. Layer on top of potatoes, top with vegan cheese if desired a squeeze of lime, coriander and guacamole. Enjoy.

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