So tell me, how was your Christmas?

Was Santa good to you?

Oh I hope he was. And, I hope you had an amazing day with your friends, family and loved ones.

We had a wonderful Christmas (and yes, Santa was very good to me ). We really had an awesome day. It was a pretty chilled out here, good food, good company, good times had by all.

And just like that it’s all over. The tree has been packed away, and we are moving on to our next, and final celebration for 2014 . . . New Years Eve!

Can you believe we are here already?! I really can’t! This year has just flown by don’t you think?

Tell me, what are your plans for NYE? Staying in? Going out?

Me?!

I am such a homebody, I will be here, in my pi’s happily watching some cheesy TV/movies munchin’ on some yummy snacks and just hangin’ out.

I’ll head out onto my balcony to watch the fire works and then I’ll probably head off to bed. Do I know how to party or what?!

Whatever it is that you are planning for New Years Eve I have your pre-party snack or party appetiser sorted.

Spicy, roasted garlic white bean hummus.

I know hummus is traditionally made with chickpeas but after hearing Jessica from How Sweet it is talk about how silky smooth and super creamy her white bean dip is (in her book Seriously Delish) I knew I had to give it a try.

And um, wow!

Girlfriend was 100% right! Not that I was at all surprised, but still, she was totally right! (And for future reference Jessica, now you have that in writing – you’re welcome )

You guys, this spicy roasted garlic white bean hummus is insanely delicious!

It’s light, creamy and silky smooth and packed with so much flavour!

It’s decadent and rich with a smoky depth of flavour thanks to our deliciously caramelised, oven roasted garlic and it also has a cheeky, spicy little kick of heat from our chilli.

Light, creamy, silky smooth, smoky and rich with hint of heat . . . and it’s just so, so good!

And you know what makes it even better?! The fact it’s all natural, made with just 4 simple, ingredients that I bet you have on hand already and it could not be easier to make.

Simply throw your ingredients into your blender or food processor and you are done! Minimum work, maximum flavour, what’s not to love?!

Using white beans guarantees a super smooth and creamy hummus without the tedious task of peeling those beans baby! Not like with the more traditional chickpeas. Don’t get me wrong I love me some chickpeas and my traditional hummus but, peeling those badboys, although totally worth it in the end, is sooooo tedious.

Therefore white beans to make hummus = genius!

Less time spent prepping, more time eating or enjoying the party. Love, love, love it!

Now, I added just 1 little teaspoon of coconut oil to my hummus because I prefer it to be thick and creamy, feel free to add a little more (or even just a splash of water) if you prefer a thinner consistency. Oh and of course feel free to throw in as much chilli as your pretty little heart desires

Do what you feel baby, make it your own just promise me you will make it ok!

I know it may not look like much but trust me, it is absolutely divine!

Eat it straight up by the spoonful, spread it on your lunch, serve it with your dinner.

Or, keep it traditional/snack style and serve it with your fave veggie sticks or along side some fancy cheese and crackers at your New Years Eve celebration. Total snack time winning people.

Oh and FYI – it also happens to be low in fat, high in fibre as well as both vegan and dairy free!

All natural, super simple, seriously healthy, light and creamy spicy roasted garlic white bean hummus – eat it on all of the things!!!!!!!!

Make it. Eat it. Love, love, love it!

Spicy Roasted Garlic White Bean Hummus
Makes approx 1 cup of creamy, dreamy, smoky roasted garlic white bean dip with a cheeky little kick

Ingredients –

1 x 420g can of cannellini beans drained and rinsed (apprx 1 1/2 cups)

6 cloves of roasted garlic (If you’ve never roasted garlic before click here to see a step by step tutorial of exactly how I roast mine – which I do all of the time addicted much?! I think yes!)

1 small red chilli, finely chopped (with or without seeds/more or less depending on how fiery you like things)

1 teaspoon of coconut oil, melted and cooled

Salt and pepper to taste

Method –

1 – Place all ingredients into your food processor or blender and process until smooth, creamy and well combined.

2 – Have a little taste and adjust seasonings as desired. Also feel free to add a little extra coconut oil (or even just a splash of water) to reach your preferred consistency.

3 – Eat it on al of the things!!!!!

Enjoy xoxo

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Question of the day –

How are you planning to ring in the New Year?

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The post Spicy Roasted Garlic White Bean Hummus first appeared on Better with Cake.

You guys I’m feeling a little burnt out . . .

Just mentally exhausted.

I have so many things running through my mind, I can’t seem to think straight!

With the general busyness of day to day life, my studies on top of that, and now, Christmas is coming, and then there’s the blog . . .

It just doesn’t stop!

I seriously have so many recipes I want to make and share with you but I can’t seem to focus on a place to start!

I know, I know, I should just make a list and work my way through it from top to bottom but despite my best efforts it’s just not working. The list just keep growing . . . and I want to make all of the things, all at the same time!

I honestly wasn’t sure what (if any?!) recipe I was going to make to share with you today . . . I just couldn’t decide.

And then the weekend hit and I still didn’t have a plan, it was insanely hot and my little lady woke with (yet another) cold and I kind of just wanted to cry . . .

I wanted to escape to my happy place (aka the kitchen) and cook up a storm but it was just way to hot for any of that.

Then I remembered that incredible looking, Holiday Detox Green Apple Smoothie that Lindsay and Bjork from Pinch of Yum had made, remember I was telling you about it last week?! That was it, decision made.

I whipped myself up one ice cold, light, fresh, subtly sweet, incredibly festive looking, nutrient rich, energising, green apple smoothie. I sprinkled it with pretty little pomegranate arils and threw in some cheeky chia seeds  . . . and you know what . . . it was as wonderful as it looks!

Better actually!

I always get nervous making green smoothies because I don’t want them to taste like grass you know?

I like my smoothies to be ice cold, subtly sweet and seriously refreshing. Especially when it’s a million degrees outside like it was this past weekend!

And you know what?! Lindsay and Bjork totally nailed it.

This smoothie is light, fresh, subtly sweet, packed with goodness and all kinds of delicious.

The perfect pick me up. I know it sounds totally cliche’ but after drinking my green smoothie I felt re-energised and refreshed, ready to take on the rest of the day.

It was just what I needed.

Our delicious little, energy giving, green apple smoothie is sweetened naturally with some frozen banana and a splash of 100% natural, no added sugar, organic, apple juice. I was surprised how apple like this smoothie tasted using such a small amount of juice. What can I say, a little goes a long way my friend.

And in the interest of full disclosure, I should tell you that you can totally tell that this smoothie is super good for you, it defiantly has that “green” taste but it’s subtle, not grassy, promise.

One sip on this festive looking green apple smoothie and you will see, it’s the clean, crisp, refreshing sweetness from that apple juice that shines through.

The cool crisp, sweet apple infused smoothie combined with those tart, poppin’ fresh berrilicious pomegranate arils and that nice little crunch from those cheeky chi-chi-chia seeds makes this smoothie a texture lovers dream.

This energising green apple smoothie is the perfect thing to cool you down and give you a nice, fresh little boost of energy on those crazy hot summer days!

Packed with sneaky goodness from mr kale and those cheeky little chia seeds this smoothie is something you can feel really good about drinking and sharing with the ones you love.

Good for the body and the mind.

FYI – this green apple smoothie has been given the little lady seal of approval.

I think it was the pretty pink pomegranate arils (edible jewels ) that drew her in initially but,  one sip and that was it . . . girlfriend was hooked, line and sinker baby!

And so was her mama.

Perfect for breakfast, lunch, snack or anytime you need a nice little pick me up.

This energising green apple smoothies is all natural made with just a handful of ingredients,  light, fresh, clean, cool and crisp but most importantly it is all kinds of delicious.

It also happens to be dairy free, vegan and paleo friendly so everybody wins!

I have to give a huge shout out to Lindsay and Bjork for saving my sanity and sharing one insanely delicious, seriously healthy, flavour packed, green smoothie recipe with the world.

Cool, crisp, clean and fresh – what are you waiting for ?!

Make it. Drink it. Love, love, love it!

Energising Green Apple Super Smoothie
Tweaked to taste and re-written in my own words from this incredible recipe originally created and shared by Lindsay & Bjork who blog over at Pinch of Yum

Ingredients –

1/2 an over ripe banana – preferably pre-frozen but no biggie if you only have fresh

1/3 cup of 100% natural, no added sugar apple juice

1 cup of Kale, rinsed with the stems removed

1 Tablespoon of Chia seeds + extra to sprinkle on top

1/2-1 cup of water (depending on the consistency you like)

1/2-1 cup of ice (depending on the icy you like your smoothies . . . I like mine super, super icy . . . the icier the better)

1 Tablespoon of Pomegranate arils for topping

Optional – 1/2 teaspoon of xantham gum – (A gluten free natural thicken agent that will result in an thicker smoothie)

Method –

1 – Place all ingredients into a blender and process until smooth and creamy. Taste and adjust sweetness if necessary, you could try adding a little of stevia or even a drizzle of maple syrup or honey if you feel the need but, for me and my little green smoothie monster it was perfect straight up as it is.

2 – To serve, pour into a chilled glass or mason jar, top with your pomegranate arils and sprinkle over a few of those extra cheeky little chia seeds and skull, skull, skull

Enjoy xoxo

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Question of the day –

Are you a green smoothie lover? What’s your favourite flavour combination?

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The post Energising Green Apple Super Smoothie first appeared on Better with Cake.

I am in a serious funk.

I think I need a vacation . . . I know I really want one but sadly it’s just not in the cards for me anytime soon.

*Hmph*

What’s a girl to do?!

She makes a delicious little spice mix and let’s her taste buds transport her to a whole new world that’s what!

I love how food can do that don’t you?

Whisk you away to another time and place?

It really is a magical thing!

This week for our test it out tuesday recipe we are off on a magical moroccan getaway!

Today we are making ourselves some super simple, seriously delicious, healthy, homemade moroccan seasoning.

If you are looking for a way to tantalise your tastebuds and bring a little excitement to the dinner table then look no further my friend.

Say hello to Mr flava flave!

I don’t know about you but I am a little reluctant to buy pre-made seasonings because I always end up disappointed. They never seem to taste the way I think they should. They are either dull and tasteless or waaaaayyyy to salty!

But not this delicious little spice mix, no sir-ee.

This healthy, homemade moroccan seasoning is just bursting with flavour.

It’s smoky, spicy and a little bit fresh which is exactly what flavours come to mind when I think of traditional moroccan cuisine.

The combination of cumin, oregano and smoked paprika makes an incredible aromatic and fragrant flavour base. Next we throw in a pinch of chilli for a nice, gentle kick of heat and then we balance things out with a little sprinkling of dried mint which adds a delicate hint of freshness that takes this spice mix (and you) to a whole new world!

It’s seriously incredible and I can not get enough. I am truly, madly, deeply in love with this flavour combination.

And you know what makes it even better?!

Our Moroccan seasoning is all natural, made with just a handful of ingredients that I bet you have tucked away in that back of your pantry.

All you gotta do is dig those spices out, throw them in a bowl (or zip lock bag) and you are well on your away to having yourself delicious little moroccan getaway.

To use – simply season your protein of choice ( ← think chicken, fish, steak, eggs or tofu) and then go ahead and cook as per usual. I highly recommend you add a squeeze of fresh lime juice just before serving – seriously = ah-maze-zing!

If you follow along in Instagram you may have seen I made myself one super simple, insanely delicious little salad with this spice mix yesterday and I can not wait to make it again!!!

FYI – This spice mix is also all kinds of incredible on veg too. I had myself some incredible, homemade, oven baked, moroccan spiced sweet potato fries. Simply slice up your fries, toss in a drizzle of coconut (or olive oil) then sprinkle over a little of your magical moroccan spice mix then bake. Simple, delicious yet so, so good!

All natural, quick and easy, smoky, spicy, fresh and aromatic –  tantalise your tastebuds and have yourself deliciously magical, moroccan getaway. . .

Make it. Eat it. Love, love, love it.

 

Healthy, Homemade Moroccan Seasoning
Slightly adapted and re-written in my own words from Pete Evans – Healthy Every Day
Makes approx 1/2 cup of insanely simple, slightly smoky, spicy yet fresh moroccan seasoning with a cheeky little kick.

Ingredients –

2 Tablespoons of ground cumin

2 Tablespoons of smoked paprika

1 1/2 Tablespoons of dried oregano

1 Tablespoon of dried mint

2 teaspoon freshly ground black pepper

1 teaspoon of salt flakes

1/4-1/2 teaspoon of ground chilli (more or less to taste depending on how spicy you like things)

Method –

1 – In a small bowl or glass jar (or even just a zip lock bag would work) combine all ingredients and stir (or shake) to combine.

2 – Store in an air tight container (or ziplock bag).

3 – To use – Simply sprinkle/rub a little seasoning over chicken, fish or steak and cook as per usual.

Enjoy xoxo

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Question of the day –

If you could go on vacation anywhere in the world (money being no object) where would it be?

The post Healthy, Homemade Moroccan Seasoning first appeared on Better with Cake.

Do you ever get a random craving that you just can’t shake?

I’m talking for something you don’t usually eat, or haven’t had in years but all of a sudden you just can’t stop dreaming thinking about it?

Well I do.

Well I should say I did!

Last week I got this intense craving for sweet chilli sauce!

So random right?!

Seriously, sweet chilli sauce?!

No idea where it came from either?! I honestly can not even tell you the last time I had sweet chilli sauce but all of a sudden I had to have some!

HAD TO!!!!!!

I tried a few other ways to satisfy the craving but nothing quite did the trick! I mean it had been so long since I’d even thought about good ol’ sweet chilli sauce so I didn’t have any on hand. I wasn’t about to run out and buy a whole bottle just to satisfy this one, pesky, persistent  little craving so what did I do?

I set about searching a few of my all time fave foods blogs that’s what and well, well wouldn’t you know the one and only all kinds of amazing Teresa Cutter (aka the Healthy Chef) to the rescue!!!!

This healthy homemade sweet chilli sauce that is not only insanely delicious it’s also happens to be so quick and easy to prepare, made with just a handful of all natural ingredients that I bet you have laying around your kitchen right this very moment!

It also happens to be both vegan and paleo friendly!

Holla! Winning!!!!!

Now, time to get our sweet chilli on baby!

You guys this healthy homemade sweet chilli sauce is way better than any I have tasted! Store bought or restaurant quality don’t even come close to our homemade version, not to mention it’s so much better for you!

Our simple, healthy homemade sweet chilli sauce is loaded with antioxidants, vitamins and a good hit of beta carotene. The powerhouse combination of our chilli’s, red peppers (capsicum), garlic and ginger help to rev up your metabolism, stimulate and aide digestion while giving your precious immune system a nice little boost all at the same time.

But most importantly it’s just so delicious!

It’s light fresh, perfectly sweet with a nice little kick to it!

One taste and you will be hooked! Line and sinker baby!

The sweetness comes from our chargrilled red peppers, those deliciously caramelised cloves of oven roasted garlic and of course that cheeky drizzle of maple syrup.

There is a delicious little hum of warmth from our freshly grated ginger and of course a nice little kick from that tiny but mighty, fiery little red chilli.

Finally the fresh, acidity from the juice of our lovely little lime cuts through the subtle sweetness and brings it all together in one light, sweet, fresh and fiery vibrantly delicious  little mouthful!

Seriously it’s just so, so good I want to eat it on all of the things!

So far I have drizzled it over a nice succulent, grilled chicken breast and a big ol’ juicy piece of steak! If you follow along in Instagram you will know I have also served a good smattering of it over a healthy, homemade veggie burger (recipe coming soon!) as well as eating it straight up by the spoonful ( ← yes really).

I’m thinking’ it would also be all kinds of delicious drizzled over some eggs, or with some veg and quinoa/rice/cauli rice (and tofu/tempeh if your into that kinda thing) for an insanely delicious meatless monday meal!

It’s just so good I can’t even tell you!

Healthy homemade sweet chilli sauce you guys, you need this in your life like yesterday!

All natural, light fresh, perfectly sweet healthy homemade sweet chilli sauce with a nice fiery little kick to it!

Nothing more to say really . . . apart from what are you waiting for?

Time to get your sweet chilli on baby!

Make it. Eat it. Love, love, love it!

Healthy Homemade Sweet Chilli Sauce

Ingredients –

2 x chargrilled red capsicum (I use from a jar )

1 small red chilli, finely chopped

2 large cloves of roasted garlic – can sub fresh or 1/2 tsp garlic pwd

1 teaspoon of freshly grated ginger

1 Tablespoon of maple syrup or honey (or 1 medjool date, pit removed)

Juice of 1/2 a lime

Salt and pepper to taste

Method –

1 – Place all ingredients into your food processor or blender and process until smooth.

2 – Taste and adjust seasonings accordingly. Adding salt/pepper/lime juice/maple syrup to taste.

3 – Eat on all of the things!!!!!!

4 – Store leftover sweet chilli sauce in a glass jar in the fridge

Enjoy xoxo

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Question of the day –

What food/drink are you craving lately?

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The post Healthy Homemade Sweet Chilli Sauce {Vegan & Paleo Friendly} first appeared on Better with Cake.

So I made you some pudding.

Because I like you . . .

and who doesn’t like pudding?!

But, this pudding I made for you . . . is not just any ol’ pudding . . .

This pudding holds a cheeky little secret.

Ch-chi-chia baby!!!!!

Superfood say what?!

Now I should tell you that I have tried to make chia pudding a few times before and I just couldn’t do it. All the chocolate in the world could do nothing for the texture . . . I want to love it, I really do but I just can’t.

It’s a texture thing.

Kinda like oatmeal (porridge)

I want to love it, I know it’s so good for me but I just can’t.

And then, a few weeks ago my girl Jessica who blogs over at How sweet it is shared this insanely delicious looking recipe for whipped chia pudding and there it was . . . hello captain obvious?!

Blend that bad boy!

Why did I not think if this before?!

Blend it, it’s genius. So simple . . . seriously how had I not thought of this myself?!

Oh me?!

So, this week for our test it out tuesday recipe we are making ourselves some whipped chocolate coconut chia pudding!

Texture issue be gone!

Sorry for all the exclamation points but you guys, I am so excited about this!

This pudding is tha-bomb!

It’s thick and rich,  light, creamy and oh so chocolatey but . . .

it also happens to be seriously healthy!

Like so healthy you could totally get away with eating it for breakfast!

Hello chocolate pudding for breakfast?! Umm yes please!

Let me tell you about this killer little, nutritional power house of a pudding cup –

It’s all natural made with no refined flours or sugars sweetened naturally with a drizzle of maple syrup and a splash of vanilla.

It’s thick, rich and velvety smooth.

It’s oh so choclately.

It also happens to be loaded with health benefits thanks to those cheeky little chia seeds. One serve of this insanely delicious chocolate pudding will give you a mega hit of omega 3’s, protein, calcium, fiber, magnesium as well as a good dose of antioxidants. 

Actually, you’ll get a double dose of antioxidant goodness thanks to the dark chocolate cacao! make that a triple dose if you sprinkle a few extra cheeky little choc chips over the top when you serve it, winning!!!

Our whipped chocolate coconut chia pudding is decadent and rich without being overly sweet. The slight bitterness from the cacao combined with the subtle sweetness of the coconut yoghurt really is the perfect balance! 

What else can I tell you about this whipped chocolate coconut chia pudding . . .

Aside from that fact that you need it in your life, like yesterday?!

It’s all natural, all kinds of delicious and incredibly healthy . . .

It also happens to be vegan, dairy free and paleo friendly.

Everybody wins!!!!!!!!!

So what are you waiting for?!

Time to go make yourself some secretly healthy whipped chocolate coconut chia pudding.

It’s decadent, rich, velvety smooth, extra chocolatey, all natural, dairy free, vegan and paleo friendly. Something you can feel really good about eating and sharing with the ones you love.

Now go,

Whip it, whip it good!

Make it, eat it, love it!

Whipped Chocolate Coconut  Chia Pudding
{Vegan, Dairy Free & Paleo Friendly}
Very slightly adapted from this recipe created by  Jessica who blogs over at How Sweet it is
Makes just under 1 cup of light and creamy, decadent and rich, coconut infused whipped chocolate ch-ch-chia pudding

Ingredients –

1/4 cup of coconut yogurt (could sub Greek style yogurt + 1/4 tsp of coconut extract or 3-6 drops of coconut stevia if you prefer)

1/3 cup unsweetened vanilla almond milk

3 Tablespoons of  chia seeds

1 tablespoon of  cacao

1 tablespoons maple syrup

1 teaspoon of vanilla extract (or 4-6 drops of vanilla cream stevia)

1 pinch of salt

Optional but recommended for serving –

Chocolate chips or cacao nibs roughly chopped

A few extra cheeky ch-ch-chia seeds

Method –

1 – Place all pudding ingredients into a small bowl or jug and whisk to combine.

2 – Cover and refrigerate for at least 4 hours, (overnight is best). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled at the bottom of the bowl.

3 – Once your pudding is nice and thick, place the mixture into your food processor or blender and process until smooth and creamy!

4 – Taste and adjust sweetness if necessary.

5 – Pour into cute little cups or bowls and place it back in the fridge for an hour or so to re-set and chill (it gets a little warm and the consistency thins out thanks to the warmth and friction created while your blending it).

6 – To serve, add a few extra roughly chopped chocolate chips, sprinkle over a few more cheeky chia seeds and voila’ – it’s pudding’ time baby

Enjoy xoxo

______________________________________________________________________

Question of the day –

Are you a chia pudding lover? What’s your favourite flavour combination?

The post Whipped Chocolate Coconut Chia Pudding {Vegan, Dairy Free & Paleo Friendly} first appeared on Better with Cake.

It’s no secret how much I love, love, love me a good cup of coffee!

Like love it!

Something you may not know is that I actually also really enjoy a good cup of tea.

My faves are this amazing celestial seasoning – sugar cookie sleigh ride (← um you guys it actually tastes like a sugar cookie, for reals!!!!) and good old fennel.

But a few weeks ago I had the urge to try something a little different . . .

I thought I’d have myself a nice cup of Chai . . .

You know what . . . I didn’t dig it?!

I thought I would love but I just didn’t . . .

I couldn’t believe it!

I was so disappointed! I mean chai has all those delicious, aromatic spices that I just adore, cinnamon, cardamon, ginger, cloves . . . I should be head over heels in love with this tea , I really wanted to love, love, love it but, sadly . . . I just didn’t.

It just tasted so . .  .watery?!

I know, I know what you’re thinking “Em, it’s tea . . . it’s suppose to be watery?!”

You’re right. But still, I didn’t dig it.

So what did I do?!

I made myself a light and creamy, all natural, subtly sweet chia spiced smoothie that’s what!

You guy’s this smoothie totally satisfied my chai spice craving!

Here’s how we build our killer chai spiced smoothie . . .

Firstly, we start out with our go to smoothie base, the good ol’ manky overripe banana . . . then we add a dollop of coconut yoghurt, some unsweetened vanilla almond milk, a splash of vanilla and a drizzle of maple syrup. You guys, serious deliciousness happening already but we don’t stop there my friend . . .

Next we throw in some heart and soul warming spices – cinnamon, cardamon and cloves and last but not least we add in a little freshly grated ginger to the mix and there you have it!

My all natural, subtly sweet chai spiced smoothie!

It’s light and fresh, smooth and creamy and all kinds of delicious!

The sweetness of the frozen banana combined with the coconut yoghurt, vanilla and maple syrup makes the perfect smoothie base. It’s sweet without being overly sweet. Our subtly sweet, slightly caramel, vanilla spiked base just goes so well with the sweet, fragrant, aromatic combination of the cinnamon, cardamom and cloves. It kind of tastes like christmas in a glass and I just love it!

Then comes the ginger . . .and I’m not really sure how to explain it but the ginger kind of leaves this gentle hum of warmth in your belly, it’s the perfect way to balance out the brain freeze you will get because one sip of this baby and you will be guzzling this bad boy down so fast a brain freeze is inevitable. 

You have been warned.

Oh I should also warn you, do not turn your back on your smoothie for one second . . . the smell of this sweetly spiced glass of deliciousness attracts the masses . . .

and they will not hesitate to jump on in and swipe that smoothie out from under your nose!

Did I mention this tall glass of all natural deliciousness also happens to be dairy free, vegan and paleo friendly?!

Well it is!!!

You’re welcome

Oh and I’m not saying that you have to do this (except I totally am) but I highly, H-I-G-H-L-Y recommend you add a a sprinkling of shaved dark chocolate before you get your smoothie on . . . because . . .  um . . . chocolate?!

Gotta get those antioxidants somehow right?!

Need I say more?!

Really?!

How’s this –

An all natural chai spiced smoothie, made with no refined or artificial sugars, that also happens to be dairy free, vegan and paleo friendly but most importantly, is all kinds of delicious (and not in the slightest bit watery ) . . .

. . . Like hold onto your chair so you don’t fall off delicious!

Now, what are you waiting for?

Time to get you’re smoothie on baby.

Make it. Drink It. Luuurrrrrvvvvveeee it.

Chai Spiced Smoothie {Vegan, Dairy Free & Paleo Friendly}
Makes 1 very large, 2 medium or 4 small light and creamy, sweetly spiced vegan and paleo friendly smoothies

Ingredients –

1 cup of unsweetened vanilla almond milk

1/2 cup of water, coconut water or additional almond milk

1/4 cup of coconut yoghurt

1 teaspoon of maple syrup

1 teaspoon of vanilla extract

1/4 teaspoon cinnamon

1/8 teaspoon of ground cardamom

1/8 teaspoon of ground cloves

1/2 teaspoon of freshly grated ginger

1/2 a manky overripe banana (preferably pre-sliced and frozen)

1/2 – 1 cup of ice

Optional but recommended for serving –

A few shavings of dark chocolate

Method –

1 – Place all ingredients (except for the dark chocolate) into a blender and process until smooth and creamy.

2 – Taste and adjust spices/sweetness to suit your personal taste.

3 – To serve, pour into a chilled glass or mason jar and skull, skull, skull savour every delicious drop.

Enjoy xoxo

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Question of the day –

What’s your favourite kind of tea? Regular? Herbal? Seasonal? Fruity? Don’t be shy, tell me . . .

The post Chai Spiced Smoothie {Vegan, Dairy Free and Paleo Friendly} first appeared on Better with Cake.

So I’m not 100% sure why but I feel a little nervous sharing today’s recipe with you for some reason . . .

Not because I don’t love it, I totally do.

I think maybe because its tuna . . . and poor old tuna gets a bit of a bad wrap. I guess it’s one of those thing you either love, love, love it or you really, really don’t!

I’m hoping you guys are with me in the love it camp . . .

I mean it’s healthy, it’s cheap, it’s packed with protein and it’s just so versatile!

Throw it in a salad, stir it through some rice (or cauli-rice) or pasta (or zoodles) or make it into deliciously vibrant little burgers that are just bursting with flavour!

Which is what we are doing today.

I’d like to introduce you to my latest obsession . . . the  spicy tuna and tomato burger!

I have to give a shout out to the lovely Lexi who blogs over at Lexi’s clean kitchen, today’s “test it out tuesday” recipe is one I adapted after seeing this recipe for Lexi’s tomato jalapeño salmon burgers. If you have’t met Lexi yet make sure you head on over and check out some of the other incredible recipes girlfriend has to share. So many healthy, delicious, paleo friendly recipes to choose from!

Anyways, back to our burgers . . .

Not only are these spicy tuna and tomato burgers seriously healthy and paleo friendly they also happen to be quick and easy to prepare. Made with just a handful of all natural ingredients that you probably have tucked away in the back of your pantry. Hello winning!!!!

Quick and easy, yes but you guys, these spicy tuna and tomato burgers pack a serious flavour punch!

I mean look at all that flavour flave?!

The tangy tomato, the heat from the chilli, the hit of garlic and those sweet spanish onions . . .

So, so good!

I love to serve these bad boys wrapped in a crisp, cool lettuce leaves and top them with a few slices of deliciously creamy avocado, a dollop of Greek yoghurt and a sprinkling of fresh coriander (cilantro) and a few slices of extra chilli if I’m feeling feisty . . .

The light, crisp, freshness from the lettuce combined with the creamy avocado just goes so perfectly with our flavour packed, spicy tuna and tomato burger. And that little dollop of Greek yoghurt really helps to balance out the heat from our chilli.

Welcome to flavour town my friend.

Population you . . .

and me . . .

and these seriously healthy, paleo friendly, simple, delicious  spicy tuna and tomato burgers!

All natural made with just a handful of ingredients, quick, easy but all kinds of delicious!

Do not underestimate the humble tin of tuna my friend –

Make them. Eat them. Love them

Spicy Tuna and Tomato Burgers {Paleo Friendly}
Slightly adapted from this recipe created by the lovely Lexi of Lexi’s Clean Kitchen
Makes approx 6 sensational, flavour packed, slider size, spicy tomato and tuna burgers

Ingredients –

1 cup of tuna – I used 4 x individual, 95g cans – drained and rinsed

1 small spanish (red) onion, finely chopped

1 small red chilli, finely chopped (more or less to taste)

1 garlic clove, crushed

1 egg

2 Tablespoons of tomato paste

1 Tablespoon of coconut flour

Salt and pepper to taste

Optional but recommended for serving –

Lettuce

Avocado

Fresh coriander (cilantro)

Extra chilli

Plain Greek style yoghurt (or coconut cream)

Method –

1 – Pre-heat your oven to 175’C (350’F)

2 – Line a baking tray with baking/parchment paper and set aside.

3 – Place all of your burger ingredients into a medium size bowl and stir until well combined.

4 – Using your hands, carefully roll and flatten your tuna mixture into 6, even (ish) sized burger patties and place onto your prepared baking tray. FYI – I used approx 1/3 cup of mixture per burger.

5 – Place in the oven and cook for 5-10 mins, until set and cooked through.

6 – To serve, place in a lettuce leaf (or 2) tope with some freshly sliced avocado, a dollop of greek yoghurt (if not strict paleo) and sprinkle over some fresh coriander and a few extra slices of chilli.

Enjoy xoxo

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The post Spicy Tuna and Tomato Burgers {Paleo Friendly} first appeared on Better with Cake.

Can you believe it’s september already?!

Seriously?!

September?!

Already?!

Where has the year gone?

It’ll be christmas in no time! And I am so ok with that. Christmas is my all time fave!

Bring it on baby!

Today it kinda feels like christmas has come a little early because you see, I made us an insanely delicious paleo friendly pesto that actually tastes like pesto!!!!

Who woulda’ thought?!

Well Pete Evans that’s who!

Today for our test it out tuesday recipe we are making ourselves some all natural,  deliciously vibrant spinach, kale & roasted garlic {paleo friendly} pesto .

I have to give a huge shout out to incredibly talented Pete Evans because today’s recipe is one I have adapted from his amazing – Healthy Everyday Cookbook.

I gotta be honest when I saw a recipe for pesto that didn’t include any parmesan I was a little sceptical . . . but you guys . . . this pesto is amazing!

It’s  light and fresh but hearty and delicious at the same it. It also happens to have an incredible little bite to it. Honestly, if you served me this pesto without telling me it was parmesan free I would have no idea. I would just have thought it was lighter on the parm than your traditional pesto but it definately still has that zesty bite to it and is seriously, all kinds of delicious!

I may have done a happy dance right here in my tiny little kitchen after I had my first taste . . . which quickly turned into my devouring close to  1/2 of the first batch straight up from the food processor . . . #reallife #ihavenoshame

So what does it taste like . . . well of course you get that traditional punch of basil, although it’s mellowed out slightly by the addition of some light, fresh, almost palate cleansing baby spinach. I also threw in some kale leaves because I had some laying around and well, it felt like the right thing to do.

And it totally was!

The slight pepperiness of the kale leaves combined with the crisp, clean freshness of the baby spinach and the fragrant little punch of basil makes for one incredibly tasty combination.

What else can I tell you about this insanely delicious pot of pesto . . .

It has a hint of smoky, sweetness thanks to a couple of cloves of deliciously caramelised, oven roasted garlic, a decadent richness from our buttery little macadamia nuts, that traditional, nuttiness from those pretty little pine nuts and the freshness from one simple, squeeze of fresh lemon juice just balances it all out, cutting through the richness and bringing it all together in one insanely delicious little mouthful.

Oh I should also mention that I only added one teeny tiny teaspoon of coconut oil because 1 – I just adore the flavour of it and 2 – I like my pesto to the nice and thick, I find that adding more oil leads to a much runnier pesto and it doesn’t seem to “stick” to whatever I want to serve it with. Feel free to add more oil if you like to reach your desired consistency. Do what you feel people, each to their own.

Either way . . . you guys, seriously this spinach, kale & roasted garlic pesto is just all kinds of delicious!

I want to eat it on all of the things!!!!!

Spoon some over your favourite protein. It’s amazing on some grilled chicken but would be just as incredible served with some steak, fish or even eggs.

I also see some hasselback style sweet potatoes brushed with a little of this pesto in my future!

So many options, so much delicious where to start?!

All natural,  light, fresh, deliciously vibrant, spinach, kale & roasted garlic pesto that also happens to be dairy free, vegan and paleo friendly.

Just yes!

Make it, Eat it, Luuuurrrvvvvveeeeee it

Spinach, Kale & Roasted Garlic Pesto {Paleo friendly}
Adapted from Pete Evans amazing Healthy Every Day Cookbook
Makes approx 1 cup of  all natural,  light, fresh, deliciously vibrant, garlic infused, paleo friendly pesto

Ingredients –

1 cup of fresh basil leaves

2 cups of spinach leaves

1 cup of kale leaves

2 cloves of roasted garlic

1 Tablespoon of pine nuts

12 macadamia nuts (soaked in water overnight)

1 teaspoon of coconut oil, melted and cooled

1 Tablespoon of freshly squeezed lemon juice

Method –

1 – Place all ingredients into your food processor or blender and process until it breaks down and comes together to for a thick paste.

2 – Taste and adjust seasonings as necessary.

3 – Store in an airtight container in the fridge, or you can freeze for future use by spooning into an ice cube tray

Enjoy xoxo

The post Spinach, Kale & Roasted Garlic Pesto {Vegan & Paleo friendly} first appeared on Better with Cake.

So last week I had a birthday.

And this year . . . I wasn’t feeling it.

Other people’s birthdays I get so excited, like loose my mind, OTT excited!

I want to just go all out, buy all of the gifts, bake all of the treats, I just love it.

But my own birthday . . . not so much with all the excitement.

There wasn’t anything I really wanted or needed for my birthday. There was nothing I really wanted to do to celebrate and there weren’t any fancy cakes I wanted to make (or buy) either.

I just wasn’t feeling cake this year, maybe it’s because I have been making so many delicious little mini muffins lately  (evidence → here, → here, → here and → here) that I kinda had my “cake” craving satisfied?

Who know’s?!

But, just because I wasn’t feeling the cake love didn’t mean I wasn’t going to have myself a delicious little birthday treat.

I knew exactly what I was going to make  . . .

Chocolate Coconut Cream Pie that’s what!

Because if your not going to have cake you may as well have pie right?!

Right!

A few months ago sweet sister and I were drooling over this divine looking chocolate pie that was created by Kelly Brozyna in her beautiful “The Paleo Chocolate Lovers Cookbook” but shared by Michelle who blogs over at Nom Nom Paleo.

Um hello, creamy, dreamy chocolate pie that is all natural, made with no refined flours or sugars, no baking required?!

Want, need, must have!

So birthday chocolate pie was made!

Or should I say birthday mini chocolate coconut cream cups were made!!

I did make a few, minor changes to Kelly’s original recipe just to suit my own personal tastes and because well for some reason I can’t seem to just follow a recipe and leave well enough alone . . . oh me?!

I also decided to make them into super cute, single serve, 2 bite, mini chocolate coconut cream cups instead of doing the whole pie thing.

Because well, bite size is always way, way cuter and I didn’t trust myself to not devour the entire pie in one sitting this way I didn’t have to bother with cutting and serving it without creating one big ol’ mess. I mean we all know cutting that first, perfect piece of pie (or cake) can prove to be somewhat of a challenge to say the least. But making them into mini chocolate coconut cream cups = crisis averted

You guys . . .

Oh.

My.

Deliciousness!

These mini chocolate coconut cream cups were so much better than I ever dreamed they would be!

The are light, creamy, decadent and rich without being overly sweet.

The the combination of the coconut cream and dark chocolate is just pure brilliance.

It’s kind of like a creamy, dreamy, clean eating chocolate mousse.

And the raw, cookie dough cup . . . ugh so good! The slight savoury element of the almonds combined with the chewy, slightly caramel sweetens of those delicious little medjool dates with just a pinch of cinnamon makes for one incredible, little base.

It’s the perfect vessel for our dreamy, chocolate coconut cream filling. It also adds an incredible little crunch factor that makes these chocolate coconut cream cups a texture lovers dream.

Not only are these secretly healthy, delicious little chocolate coconut cream cups all natural and , most importantly, all kinds of delicious but they also happen to be vegan and paleo friendly!

A little indulgence you can feel good about eating and sharing with the ones you love 

Holla! love, love, love it!

Serve them straight up just as they are and they are nothing short of divine however . . .

Add a dollop coconut cream (or this ah-mazing vanilla cashew cream if you’re feeling fancy ) with an extra sprinkling of shaved chocolate and crumble over some freeze dried strawberries and you guys . . .

I can’t even . . .

Just do it already!

All natural, decadent, rich, light and creamy, subtly sweet, secretly healthy mini chocolate coconut cream cups that also happen to  be vegan and paleo friendly.

Yes, yes, just yes!

Happy birthday to me!!!!

Now it’s your turn . . . what are you waiting for?

Go . . .

Make them, eat them, love them

Mini Chocolate Coconut Cream Cups {Vegan & Paleo Friendly}
Adapted from this recipe created by Kelly Brozyna shared by Michelle who blogs over at Nom Nom Paleo
Makes approx 20 – decadent, rich, coconut infused, creamy little, vegan & paleo friendly bite size pieces of chocolate pie – no baking required

Ingredients –

For the Crust –

1/2 cup of raw almonds

2 Medjool dates, pit removed

1/4 teaspoon of ground cinnamon

a pinch of salt

For the Pie filling –

1/2 cup of coconut cream (to get this I opened a can of coconut milk and left it uncovered in the fridge overnight)

3 Tablespoons of dark chocolate

1 Tablespoon of coconut butter or oil (measured in liquid state)

1 teaspoon of vanilla (or 4-6 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia )

1 scoop of Vital proteins unflavored collagen peptides – optional

1 teaspoon of maca – optional

Optional but recommended for serving – 

Extra coconut cream, coconut yogurt or this ah-mazing vanilla cashew cream

Finely grated dark chocolate

Freeze dried strawberries, crumbled

Method –

1 – Place all crust ingredients into your food processor/blender and process until broken down to a fine “crumb”

2 – Spoon into chocolate molds (or you could try pressing into a mini cupcake trays although I suggest lining with paper cases otherwise it may be tricky to pop them out, unless your using silicon trays possibly. Or you could even press into a standard pie dish or 2 x 4.5inch spring form pans like Michelle did). FYI – I used approx 1 heaping teaspoon per pie.

3 – Press your pie crumb firmly into its tray making sure it spreads up the sides. Set aside.

4 – Place your pie filling ingredients into a small saucepans over low heat, stirring occasionally until nicely melted and well combined.

5 – Carefully spoon a little of your deliciously melted chocolate/coconut pie filling into each of your prepared pie crusts.

6 – Gently tap the filled pie trays onto a counter top to remove any air pockets and place in the freezer for 30 mins, or until set.

7 – To serve, simply eat straight up as they are in all their pure, delicious glory, or top with a little extra shaved dark chocolate, or go all our and serve them with an extra dollop of coconut cream, coconut yogurt (or this ah-mazing vanilla cashew cream if you’re feeling fancy ), along with an extra shaving of dark chocolate and a sprinkling of freeze dried strawberries, mind = blown!

Enjoy xoxo

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Question of the day –

Cake, pie, cookies, proyo – what’s your weapon, I mean dessert of choice?

The post Mini Chocolate Coconut Cream Cups {Vegan & Paleo Friendly} first appeared on Better with Cake.

I mean come on now, who doesn’t?!

For our test it out tuesday recipe today, with the help of my good friend Mr Jamie Oliver we are making ourselves one killer little veggie burger.

I know, I know what you’re thinking . . . veggie burgers = boring!

But not this bad boy!

These burgers have so much flavour it’s ridiculous! They also happen to be the perfect texture, not dry, crumbly, soggy or wet like some veggie burgers can be.

They are hearty and “meaty” and packed with layers of flavour that will blow your pretty little socks off, just you wait!

These insanely delicious “happy cow” veggie burgers have a subtle, smoky, sweetness that comes from combining our smoked paprika with a touch of ground cumin and coriander, they have a hint of heat from one fiery little chilli, a subtle crunch from some cheeky chia seeds and then there is the lemon zest that cuts through the spices and adds an element of freshness that just ties it all together. 

The classic, aromatic combination of spices really helps to give these burgers an intense but subtle depth of flavour that just goes so perfectly with the texture of the bean mix burger base. I guess you could say the flavour combination kind of reminds of of a turkish falafel?! Kind of, but totally different and way, way better than any falafel I ever tasted.

And you know what makes these burgers even better?!

The fact that you just throw everything into your food processor or blender, process until well combined then shape, cook and eat!

These delicious little burgers come together in less than 15 mins! The perfect, quick and healthy weeknight meal with bonus left overs to take to work for lunch the next day. Total winning!

Now, I served these delicious little burgers for dinner low-carb style, just on top of some baby cos lettuce leaves and topped them with avocado, tomato, a dollop of greek yoghurt and a sprinkling of fresh coriander and I finished it all with a some freshly ground black pepper and oh my deliciousness, you guys . . . words can not even express how much I enjoyed this little feast!

Simple, healthy but all kinds of delicious, what more could you want?!

Healthy, homemade delicious little veggie burgers that come together in 15 mins and pack a serious flavour punch! What are you waiting for?

Time to get your burger on!

Peace love and mung beans baby.

Make them, eat them, luuuurve them

“Happy Cow” Veggie Burgers

Adapted from Jamie Oliver‘s – “Happy Cow Burgers” – 15 minute meal’s cookbook
Makes 8 seriously delicious, subtly spiced, slider size veggie burgers with a nice little kick

Ingredients –

1 x 400g can of mixed beans (I used a can of Edgell – 4 bean mix), drained and rinsed

200g (approx 1 1/2 cups) frozen broad beans

1/2 teaspoon of smoked paprika

1/2 teaspoon of ground cumin

1/2 teaspoon of ground coriander

1/8 teaspoon of ground chilli

1 small red chilli finely chopped (with or without seeds depending on how fiesty you like things)

1 teaspoon of chia seeds

zest of 1 lemon (approx 1 teaspoon)

salt and pepper to taste

Optional but recommended for serving –

Baby cos or butter lettuce leaves, washed and dried

Tomato, sliced

Avocado, sliced

Greek yogurt – I use Chobani

Fresh coriander, roughly chopped

Method –

1 – Place your mixed beans and broad beans n your food processor or blender along with your smoked paprika, cumin, ground coriander, ground chilli, salt, pepper, lemon zest and chia seeds and pulse/process until combined.

2 – Add your finely chopped chilli and process until just combined.

3 – With damp, clean hands, shape your mixture into even size patties (I made 8 slider/4inch-ish size burgers and it was just perfect for me)

4 – Place a small amount of olive or coconut oil into a large frypan and place over medium-high heat.

5 – Add your burgers into your frypan and cook for 1-2 mins until golden ands careful flip and cook for 1 minute longer.

6 – To serve, palace one burger onto your washed lettuce leaves them top with sliced avocado, followed by your sliced tomato and finish with a dollop of Greek yogurt (or sour cream) and sprinkling of fresh coriander and some extra freshly ground black pepper.

Enjoy xoxo

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Question of the day –

The best burger you ever had was it homemade? At a burger joint? Fancy restaurant? Tell me?! The best burger I ever had was from Duffy’s Cherry Cricket In Cherry Creek, Denver – CO. If you find yourself in close proximity to this place, you have to go. seriously – best. burgers. ever!

Burger buddies for life!

The post “Happy Cow” Veggie Burgers first appeared on Better with Cake.