Baked Lentil Falafels

Try this baked lentil version of falafels for a change from chickpeas. Lentils are full of protein, fibre and vitamins and are a great addition to any lunch or dinner. 

EASY Holiday Pasta Recipe!

Do you need to bring a salad to your next holiday event? Or do you just need a quick dinner? My whole family loves this one (a rarity when you have 3 kids😳).

  1. Fry up a whole bunch of veggies. For a festive theme pick red and green ones, but whatever you like or have in the fridge works.
  2. Cook pasta as per directions.
  3. Combine pasta and veggies.
  4. Add 1-2 tins of salmon (drained)
  5. Add pesto and mix well.
  6. Enjoy!

You could also add tinned tuna or chicken. I like to do salmon for its good fats but also I don’t have to cut up any meat.

Almond Salted Chocolate Brittle

Did you know that almonds are good for wrinkles?  In a study of postmenopausal women, those who were given 20% of their daily calories as almonds had less wrinkle severity and less wrinkle width after a study time of just 16 weeks.  

Almonds are full of good fats and protein along with vitamins and minerals.  They are a great snack, and also good for wrinkles it seems!

I eat almonds all the time, usually as almond butter for breakfast or a snack. Here though is a recipe you can’t turn down.  Although perhaps not the healthiest way to eat almonds, it is certainly one of the most delicious.  And we all need something sweet sometimes so we might as well make it as healthy as we can.

Ingredients

  • 2 cups dark chocolate chips (really good quality ones. I like the organic 70% cocoa ones from Honest to Goodness)
  • 1 Tbsp coconut oil
  • 1 tsp salt
  • 1 cup almonds (smashed)
  • 2 cups rice puffs

Method

  1. Put the chocolate chips, coconut oil and salt in a bowl.  Put in the microwave until chocolate starts to melt.  Stir occasionally.  Keep heating until the chocolate is completely melted. Stir until all mixed together.
  2. Smash up the almonds.  I like to put them in a silicone bag and smash them with a rolling pin.
  3. Add the almonds and rice puffs to the chocolate.
  4. Spread the mixture out onto a non-stick mat to desired thickness.
  5. Leave the mixture to sit for about an hour or until it is completely hard.  The length of time needed will depend on room temperature.
  6. Once hard, break up by hand or cut with a knife.
  7. Store in an air-tight container.
  8. Enjoy!

Here is a link to the study abstract if you are interested:

https://pubmed.ncbi.nlm.nih.gov/31576607/

Emily’s Healthy Muffin Recipe (the one I sell:)

Healthy Delicious Zucchini Banana Muffins

So here it is.  This is the recipe that I use to make muffins to sell.  These are healthy, delicious, dairy-free, sugar-free and lunchbox friendly.  They are super versatile as you can make the base and then add whatever flavourings you want.  You can easily make several different muffin types in one batch.

 

 

In these muffins there is no sugar (unless you add the chocolate chips) no dairy (as long as you use dairy-free chocolate chips) and no nuts. They do contain plenty of fruit, whole grains, healthy fats and even a vegetable! Everyone in the family loves the berry and apple versions, but my daughter is a bit of a chocolate fiend, so I make some chocolate chip for everyone as well.

I like to make muffins that are on the smaller side to go into lunch boxes for my little people, so this recipe usually makes about 36 muffins. They freeze really well and can be pulled out when you are in a rush. I hope your family enjoys them as much as mine does!

Ingredients

Wet:

  • 2/3 cups melted coconut oil
  • 4 eggs, preferably at room temperature
  • 1/2 cup maple syrup (the real stuff from Canada)
  • 3/4 cups apple sauce
  • 1.5 teaspoons vanilla extract
  • 3 cups packed mashed ripe bananas (about 6 bananas)*
  • 1 grated zucchini (about 1.5 cups)

Dry:

  • 2 teaspoons baking soda
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 4 cups wholemeal flour

This makes the base.  Then you can add whatever flavourings you feel like.  Some ideas are:

  • 2 cups dark chocolate chips or chunks (I often cut up a Green & Black’s 70% organic dark chocolate bar)
  • 6 medium apples cut into small chunks
  • 2 cups mixed berries (I defrost some frozen ones)
  • 1 cup cacao powder

Instructions

  1. Preheat oven to 190 degrees Celsius fan forced (380 degrees Fahrenheit). Grease muffin tray with coconut oil if necessary. I use a silicone tray that does not require it.
  2. Melt the coconut oil in a large bowl if it is solid. Beat in the eggs, applesauce, maple syrup and vanilla until it is all mixed. I find the stand mixer works best for this.
  3. Add the mashed banana and grated zucchini. 
  4. If the coconut oils gets cold it can separate.  If this happens, put your bowl into the sink surrounded by warm water and gently stir until the oil melts and mixes back in.
  5. Mix all the dry ingredients together in another bowl. If you can, get ‘help’ like I did.
  6. Stir the wet and dry ingredients together.
  7. If you are going to make different flavours, now is the time to split the mixture into separate bowls.  
  8. Add chocolate chips, apple pieces or berries to each bowl and stir until mixed.
  9. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake muffins for 16-18 minutes, or until a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy now or freeze some for later. Oh and remember not to feel guilty about eating them, because they are actually healthy!

Notes

*I find it best to use previously frozen bananas. Freezing them seems to break down the cell walls and makes the muffins moister.