Browsing Tag

healthy dessert

Friday Fare, Health

Mint Chocolate Chip Smoothie Bowl

November 22, 2014

Happy Thanksgiving to everyone who is celebrating! Ever since I had my first real experience of Thanksgiving just a few short years ago (Brit’s don’t celebrate it!), it has fast become one of my favorite holidays. I can’t pinpoint exactly why; I love the food involved (PUMPKIN), the focus on being grateful and spending time with people you love. To show you all my appreciation, I thought I’d give you all a fun new recipe to try that is healthy yet tastes like a delicious dessert … Mint chocolate chip smoothie bowl!

Mint Chocolate Chip Smoothie Bowl

Mint-Chocolate-Chip-Smoothie-Bowl

 

The inspiration for this recipe came from  supermodel Cindy Crawford. She talked about a smoothie she made and so of course I HAD to make it too, but with a few alterations. I used cow’s milk instead of almond milk for more protein and instead of carob chips, I used Dang’s dark chocolate covered (coconut) chips instead. This smoothie features mint, which is something I have never used in a smoothie before. Mint is extremely low in calories and is a vitamin and mineral powerhouse. The mint you tend to find in supermarkets is spearmint, which has a significant amount of vitamin A which has been said to promote healthy skin and support your immune system. Perfect for this dry and cold winter weather! It also provides a good source of iron, which is good for your blood, and manganese, which supports healthy brain function and aids the production of sex hormones hehe.

[Tweet “Superfood mint chocolate chip smoothie inspired by Cindy Crawford”]

Recipe

Mint Chocolate Chip Smoothie Bowl

Alice Williams
A healthy smoothie bowl that is easy to make and tastes just like mint chocolate chip ice-cream!
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Servings 1

Ingredients
  

  • 1 C frozen spinach
  • 1 C cow's milk I used 2%
  • 1 frozen banana - sliced
  • 1/4 cup fresh mint
  • 1 tbsp Dang dark chocolate covered chips
  • Optional: 1 scoop vanilla protein powder
  • Optional toppings: chia seeds fresh mint, sliced banana (any fruit)

Instructions
 

  • Blend the above ingredients together in a blender until smooth.
  • Serve cold and enjoy!

Notes

Cow's milk can be subbed for milk of choice (almond, coconut, soy, etc).
Dang dark chocolate covered chips can be subbed for carob chips.
Adapted from Neka Pasquale
Mint Chocolate Chip Smoothie Bowl

Mint Chocolate Chip Smoothie Bowl

I found that adding both frozen banana and spinach makes for a deliciously creamy smoothie bowl with a texture close to that of soft serve. So good and healthy! I love having it for a nutrient-rich and protein packed breakfast before a workout or as a sweet dessert before bed. Let me know what you think of it and if you do share your recreation, please tag #HFMCCsmoothiebowl

Will you be indulging over the holiday season? What foods are you most looking forward too?

Honestly yours,
Alice

Friday Fare

Healthy Blueberry Coconut Muffins

June 13, 2014

Ah muffins, how I adore thee, and especially these healthy blueberry coconut muffins. But certainly not the kind you buy from the supermarket or from most commercial stores.

healthy blueberry coconut muffins

Healthy Blueberry Coconut Muffins

Most commercial muffins are made with many unnecessary ingredients and tend to be packed full of sugar and starchy carbohydrates. My delightful muffins are not only filled with ingredients that will actually do your body good, but they are also low in added sugar and have a good amount of protein and fiber in them. Of course they are a treat, but when choosing a sweet treat it is always better to make your own sweet treat using ingredients that provide your body with energy and nutrients. Plus, not all places provide the nutritional information and ingredients used to make their muffins .. so who knows what you may be eating and how many calories and added sugar you may be having! I like knowing exactly what is in my food, thanks very much.

Healthy Blueberry Coconut Muffins

These muffins are a sweet combination of complex carbohydrates, healthy fats, protein and fiber. All of your daily macronutrients in one little muffin! In place of white or brown sugar, the sugar in these muffins come from bananas, blueberries, and honey. Of course these ingredients still have sugar in them, but they also provide you with a lot of other things such as vitamins, minerals and fiber. I replaced white flour with coconut flour because it is packed with fiber, protein and iron and gives the muffins a lovely and moist texture. The majority of the protein of course come from the eggs and the vanilla protein powder to help us with our weight loss and strength training goals. Oh, and for those with nut allergies or gluten sensitivities, these muffins are gluten free and are nut free 🙂

Healthy Blueberry Coconut Muffins

I am pretty sure that by now you are convinced that you must try them!

Healthy Blueberry Coconut Muffins

Alice Williams
A succulent blend of sweet blueberry and coconut wrapped in a warm muffin!
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Ingredients
  

  • Dry Ingredients
  • 1/2 cup coconut flour
  • 1/4 cup vanilla protein powder
  • 2 tbsp chia seeds
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • Wet Ingredients
  • 1 banana
  • 3 eggs or 1 cup egg whites
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1 cup blueberries

Instructions
 

  • Preheat your oven to 400 degrees farenheit
  • You can use either a food processor or a whisk to mix the ingredients together. First, combine your wet ingredients in a bowl (EXCEPT for the blueberries) and then mix in the dry ingredients. If using a food processor, put the wet ingredients in first and then pulse until smooth (minus the blueberries). Then add the dry ingredients and whizz some more until you get a smooth and thick consistency.
  • Now you may add in the blueberries. Do not blend or mash them in! Simply fold them into the muffin mixture.
  • Evenly divide the muffin mixture into 10 muffin holders and bake for 18-20 minutes. Let them cool for 5 minutes.
  • Eat and enjoy - try and put some in the fridge for the coming week (if you can resist)!
Healthy Blueberry Coconut Muffins

I hope this week’s edition of Friday Fare inspires you to try this healthier version of a muffin instead of reaching for something easy and convenient when you are next out shopping. There are so many ways that you can enjoy the foods you live whilst living a healthy lifestyle. And half of the time, the healthier versions taste better than the unhealthy versions! I have certainly noticed this and most ‘normal’ desserts I have are just far too sweet for me now. What is your fave healthy sweet treat?

Honestly yours,
Alice

Friday Fare

Raw ice cream cake

April 6, 2014

Firstly, apologies for being terrible with posts the past few weeks .. I may not be as regular as I was until this semester is over because the work is just piling up. Plus I had my friend over from England so I have wanted to spend as much time with her as I can before I leave! I hope my raw ice cream cake recipe makes up for my disappearance.

Raw ice cream cake

I have been wanting to share with recipe with all of you for a while now. The inspiration came from my desire to make a raw cake (although my version has peanut butter which is not 100% raw since it is heated, but it is considered raw when not heated) and my love for my healthified ice-cream recipe. Although this is not exactly a ‘guilt-free’ dessert it is much healthier and miles more nutritious than any store bought ice-cream cake. My ice-cream cake is packed full of healthy fats, and some protein and carbohydrates. It is also refined sugar free and vegan friendly 🙂 It can also be made gluten-free by subbing rolled oats with gluten free rolled oats.

Raw Ice Cream Cake

Alice Williams
This raw ice-cream cake is packed full of nutrients and none of the guilt!
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Ingredients
  

  • For the crust
  • 3 cups rolled oats
  • 1/2 cup softened dates
  • 1/2 cups raw cashews
  • 1 cup coconut oil
  • 4 tbsp honey
  • 2 tsp vanilla extract
  • 2 tsp cinammon
  • 2-4 tbsp peanut butter the peanut butter taste is quite strong so adjust it to your liking
  • For the cake
  • 5-10 sliced and FROZEN bananas 10 bananas if you want to make an enormous cake
  • Optional
  • 2-5 tbsp natural creamy peanut butter makes the consistency smoother
  • 3-6 tsp unsweetened cocoa powder again, adjust it to your liking

Instructions
 

  • 1. Alright, so first we want to prepare the crust. Put the oats, dates and cashews into the blender first and blend until you get a sand-like consistency.
  • 2. Then put in the rest of the crust ingredients and blend until you get a dough like texture. Shape the dough into your cake pan, or another circular object and let it sit in the fridge for 2 hours.
  • 3. After you have completed the crust, you can now make the ice-cream to put onto it! Blend your bananas with the cocoa powder and then scoop out on top of the crust. This stage takes quite a while because most blenders and food processors do not have room for this many bananas lol.

Notes

Does not freeze well and is best when served immediately after being made.
Raw ice cream cake

Raw ice cream cake

And there you have it!! A much healthier and nutritious way to make an easy no bake cake crust and healthy ice-cream 🙂 Unfortunately this lovely dessert does not freeze well, as the ice-cream gets a little icy 🙁 I will be experimenting with a way to make a more freezeable healthy ice-cream to try and combat this.

Raw ice cream cake

 

Raw ice cream cake

Hope you enjoyed this (late) edition of Friday Fare. Are you going to try this recipe out? Let me know in the comments box below!

Honestly yours,
Alice