Banana Pancakes

June 13, 2017

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Gemma Smith

Everyone remembers the pancake breakfasts they used to have on the weekend as a kid; some of us still have them as adults!

I don't eat foods with gluten or ingredient lists as long as my arm, so here is a healthier alternative that's still easy and cheap to make with all of your favourite flavours! 

Ingredients

• 2 bananas 
• 3 eggs 
• 1/4 cup coconut milk 
• 2 tbsp coconut flour 
• 1 tsp ground cinnamon 
• Dash of real vanilla extract 
• 5g unsalted organic butter 
• 1 tbsp coconut cream, chilled 

Directions 

1. In a mixing bowl, mash up the bananas so that they are smooth. 
2. In a smaller bowl, crack open the eggs and whisk them, then place them in the bowl with the bananas. 
3. Add in the coconut milk, cinnamon and vanilla extract and whisk until combined. 
4. Heat a pan on medium heat and add in the butter. Once melted, place spoonfuls of the pancake mixture and cook on one side until small bubbles form, then flip and cook for a further minute. 
5. Repeat the process until all of the batter has been used. 
6. I like to have mine with a tablespoon of coconut cream, but feel free to mix it up and use some berries, baked apples or some more bananas on top! 

Enjoy! 

Tags:

nutrition

recipe

health

healthy

Warming Winter Soup

June 7, 2017

|

Gemma Smith

With this cold weather setting in I thought I would come up with some recipes to warm you up from the inside! Now, don't let the name fool you, this isn't some nursing home or hospital grade soup; it is delicious and full of nutrients and flavours to keep you satisfied this winter.

Smoked Cauliflower and Kale Soup

Ingredients:

• 1 large head cauliflower, cut into bite sized pieces
• 1 can coconut milk, full fat
• 8 kale stems, chopped
• 3 birds eye chills, diced (remove seeds to reduce the heat level)
• 2 carrots, chopped
• 3 brown onions, chopped
• 1 bunch of celery, chopped
• 4 cups beef, chicken or vegetable broth (I used Broth Of Life)
• 5x5 knob of ginger, chopped
• 5 large cloves garlic, chopped
• 1 tsp smoked paprika
• 1 tsp cumin
• 2 tbsp turmeric 
• 2 tbsp extra virgin olive oil
• 20g organic, unsalted butter 
• Pink salt and pepper to taste

Method:

1. Pre-heat over to 200 degrees and line a baking tray with baking paper.

2. Place chopped cauliflower pieces, chills, garlic, ginger, salt, pepper, cumin, turmeric, paprika and olive oil in a large bowl and toss to coat the cauliflower pieces. 

3. Spread out cauliflower pieces on the baking tray and place in the oven for 20 minutes or until golden.

4. While the cauliflower is baking, heat butter, onions, carrots and celery in a slow cooker or large soup pot and simmer for a few minutes. 

5. Once cauliflower is ready, add to the pot or slow cooker along with the broth, coconut milk and chopped kale, then stir thoroughly to combine. 

6. If using a pot, set temperature to high and bring to the boil for a few minutes, then simmer for a further 30 minutes. If using a slower cooker, set temperature to high to bring to a boil, then simmer on low for 3-4 hours. 

7. Once you have let the soup simmer, place spoonfuls into a large blender and pulse to combine. 

8. Store in the fridge in a glass container for up to 7 days. 

Enjoy!

Tags:

recipe

nutrition

health

healthy