Jaffa Bliss Balls

doTERRA essential oil is a winning formula in this 3pm slump saviour!

I have had so many people ask for this recipe so I thought I would finally upload it.

It’s so easy, and is always a winner from health conscious to oblivious people alike.

Ingredients

1/2 cup almond/sunflower meal

2 Tbsp coconut oil

1/3 cup cacao

1/3 cup desiccated coconut

1 Tbsp chia

7 dates

6 drops doTERRA wild orange essential oil

Pinch of salt

Method

1. Mill the almonds/sunflowers first

2. Add all other ingredients and mill until you have the right consistency.

3. Roll into balls and cover with coconut

4. Place in fridge or freezer

5. Enjoy xo

Nut & grain free Turmeric spiced Granola

An anti-inflammatory hit to boost energy.

For me breakfast needs to be a balance of protein, fiber, good fats, greens and some antioxidants from fruits. This combination helps to turn off all the hunger hormones and stop you from reaching for a snack around 10am.

I have been playing around with granola recipes for a while and I have finally found a combination that works for me and it is based on the famous Turmeric latte. The flaour combination is the same and you get that anti-inflammatory hit first thing in the morning. The awesome flavours are combined with protein, fiber and good fats to get you through the morning.

This is a recipe that you can chop and change depending on what you have in the cupboard and what your preferences are. Chopped nuts is a fantastic substitute or activated buckini’s, puffed buckwheat or quinoa. However you choose this flavour combination is the best so go and experiment with what you have.

I team this with my Green Chia Pudding or just have it with Coyo coconut yoghurt. I am hopeful you like this as much as me, it is so easy and quick to whip up for the week.

Enjoy xo

 

Ingredients

1 cup of coconut flakes

1/2 cup of pepitas

1/2 cup sunflower seeds

1/2 cup cacao nibs

1/4 cup hemp seeds

3 Tbsp teff

1 Tbsp turmeric

1 Tbsp cinnamon

1 tsp ground ginger

1 Tbsp maple syrup

2 Tbsp melted coconut oil

 

Method 

  1. Turn the oven on to 160 degrees fan forced (180 degrees normal oven)
  2. Melt the coconut oil
  3. I place all my ingredients in the dish I will cook it in to save on washing up but you could put it all in a bowl for ease of mixing.
  4. Mix together
  5. Place in the oven for 10 minutes stirring occasionally
  6. Allow to cool and then place in an airtight container.
  7. Enjoy xo

Jessica Cox Gut Friendly Bread

Easiest and tastiest everything-free bread you will ever make!

OMG!!! This is the winner of home made gluten free bread! And believe me we have tried all of them. The beauty of this bread is that it is egg free, dairy free and can also be nut free. It also works without grains (ie changing brown rice flour to quinoa flour).

Give this a go and you will see that you don’t have to be bread free ever again. Nothing better than warm fresh bread straight out of the oven!

Jessica Cox is a nutritionist and has a fantastic website with loads of recipes, please check it out here.

Enjoy xo

Ingredients (I have changed it a little bit to agree with my dietary requirements)

1 cup sourghum flour

1/2 cup of sunflower meal

1/2 cup brown rice flour or quinoa meal

2 tsp backing powder

1 tsp of cream of tarter or 1 tsp of lemon juice

1/2 tsp sea salt

1 1/2 Tbsp psyllium husk

1/4 cup flaxseed meal

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/4 cup flaxseeds

1 1/2 cups of filtered water

1 Tbsp apple cider vinegar

1/4 cup extra virgin olive oil

Method 

  1. Preheat the oven to 160 degrees fan-forced (180 degrees otherwise)
  2. Mix all of the dry ingredients
  3. In a separate bowl mix all of the wet ingredients.
  4. Mix them bowl together and place in a bread loaf tin with parchment paper
  5. Cook for 65 minutes
  6. Serve immediately (the best time!!!) with organic grass fed butter, So good!
  7. Otherwise cut into slices once cooled and freeze.

Enjoy xo

Protein Balls

3pm fillers!

I am still trying to get rid of this sweet tooth that I have but unfortunately every time I have a bit of spare time in the kitchen my mind goes straight to chocolate and creating a sweet snack. I guess eating and making a nutrient rich snack is better than having a nutrient deficient snack from the supermarket, however I am still working hard on not needing them (the struggle is real!!)

I made these balls tonight as my husband has a busy week at uni and I didn’t have time to make something to bake. These protein balls turned out to be amazing! They are loosely based on my Protein bar recipe but with a few additions. I added Bulletproof Brain Octaine Oil to increase the fat content and to bind it all together, however you can use any liquid ie. filtered water/almond milk/coconut milk.

I hope you enjoy these as much as I do. They make about 16 balls so should last a while in the freezer. Enjoy xo

Protein balls

Ingredients

  • 1 cup pepitas
  • 1 cup sunflower seeds
  • 1/4 cup cranberries/goji berries
  • 1/2 cup cacao nibs
  • 1 cup coconut flakes
  • 1/4 cup tahini
  • 1 heaped 1/4 tsp of sea salt flakes
  • 1/4 cup coconut oil
  • 2 Tbsp rice malt syrup
  • 1 scoop Vanilla Protein Powder
  • 2 Tbsp Cacao powder
  • 2 Tbsp Bulletproof Brain Octaine Oil or 2 Tbsp of water/almond milk/liquid

Method

  1. Mix in all ingredients in a processor
  2. Roll into balls

Protein bar

Post workout snack!

I am always experimenting with ways to increase protein intake for my husband as he struggles to keep weight on. He is currently in the process of changing careers and is very busy with study and finds he forgets to eat when he is in the throws of studying.

I came up with this recipe as it is quick and easy (and delicious) and something to grab and eat with one hand whilst in the middle of something. As in all of my recipes the ingredients are highly nutrient dense to not only reduce hunger but add value into the diet.

The seeds and tahini are high in magnesium and selenium, coconut oil and flakes are high in the B vitamins, fibre, as well as magnesium and selenium. Chia seeds are extremely high in omega 3’s, protein and magnesium. So this bar packs a punch nutritionally.

There are so many different types of protein powders out there so it is difficult to find the right one for you. We try and get the vegan organic variety (as I have an intolerance to eggs and dairy) but if you read the ingredients and you can’t understand the words I would tend to avoid them, especially avoid the powders with loads of sugar. Our current one contains rice and pea protein but when we run out of this I will most likely stick to pea protein to avoid the grains.

Enjoy xo

Ingredients 

  • 1 cup of pepitas
  • 1 cup of sunflower seeds
  • 1 chia egg (1 Tbsp of chia, mixed with 3 Tbsp filtered water)
  • 1/4 cup cranberries/goji berries
  • 1/2 cup cacao nibs
  • 1 cup  coconut flakes
  • 1/4 cup tahini
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil
  • 2 Tbsp rice malt syrup (add more or less depending on taste)
  • 1 scoop of Vanilla Protein powder

 

Method 

  1. Preheat oven to 180 degrees (160 degrees fanforced) and prepare container with parchment/baking paper
  2. Mix up the chia egg and allow to sit for 5 minutes
  3. Mix all ingredients in a blender until it is a grainy texture
  4. add and mix in the chia egg
  5. Once all combined, pour the mixture into the container and press firmly down
  6. Cook for 30 minutes
  7. Allow to cool on a wire rack and then enjoy with a turmeric latte xo