Helllooooo and happy hump day!
Today I thought I’d share with you my favourite 4-ingredient cookie recipe. It’s perfect for whipping up on a Sunday night, so you have healthy treats/snacks to snack on through out the week.
Now that we’re all getting cold in Sydney (and by cold I mean the weather has changed to 22C/71F, and Sydney-siders are wimps), it’s lovely to have some comfort food options that aren’t going to make the anticipation of bikini season super stressful.
For these I use 2 ripe bananas, 1/4 cup creamy organic crunchy peanut butter, 1 cup rolled oats, 1/2 cup organic dark chocolate chips.
Mix these ingredients all together in a bowl and place in small balls on a lined baking tray to cook.
Cook for 10 minutes at 200C/390F.
What are you favourite, simple treat recipes? Comment below! I’d love to know.
Sea Shells on Jimmy’s Beach
And JUST after we finished up with the Easter long weekend, we were blessed with yet another long weekend due to Anzac day (see the awesome, slightly excessive cookie I baked here).
I was luckily enough to be invited up for a trip to Hawks Nest for the weekend, which is one of my favourite coastal getaways, as it brings back memories of countless holidays I had there as a kid.
It’s just a 2 hour drive from Sydney, and I’ve always had a secret love for the peacefulness of car trips, but I did bring my book The Girl on the Train to help pass the time. Side note on the book: it’s incredible. If you haven’t read it, make sure you do, although beware it’s very addictive and easy to get lost in. Or, take the lazy route and watch the movie, because it’s one of the few films that is as exciting as the book.
We were only up at the holiday house for 3 days, and in that time we grabbed night-time ice creams, went for walks on the beach where I practiced my photography on the seashells, did bike rides, went for ocean swims and did a bunch of bush walks. Below is a pic I snapped on a cycle to Winda Woppa, which I took just as the sun was setting. The scenery was breath-taking, and I really took a moment to soak it all up.
My favourite day by far was bang in the middle when we took the speedboat out for the day. The best feeling in the world is having a salty ocean breeze dancing on my face and hair, and this was perfect with the sun shining down and warming us up. We sped around the bay admiring the houses and beaches in the Nelson’s Bay area and stopped to grab coffees at a cute little dockside coffee station at midday. We wrapped up the day at Tea Gardens (neighbouring suburb) and sat at a quaint cafe for tea and scones which were delicious.
I had a divine weekend and was a little upset when it was over so quickly. I’m already excited to go back and if you ever get the chance to go to Hawks Nest, it’s the perfect place for a beachside holiday in a location that isn’t too built-up or populated.
I’m not a vegan, but I’ve recently been very interested in the lifestyle. A diet a find particularly interesting is raw veganism.
Yep that’s no animal products, by-products, and nothing can be cooked. Check out YouTuber Kate Flower’s who follows the raw vegan diet, and provides lots of insight into the lifestyle.
I decided to challenge myself to creating a raw vegan ‘cheese’ cake recipe. I took inspiration from Choosing Chia‘s recipe and The Loopy Whisk’s post, to guide me and make sure they weren’t a complete flop..
What’s important in this recipe is the fruit!!! Add more berries to the topping for more flavour.
You will need:
- 1/2 cup cashews
- 1/3 cup medjool dates
- 3/4 cup white quinoa
- Slice of lemon
- 1 teaspoon coconut oil
- 6 heaped teaspoons coconut yogurt
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- Half tablespoon maple syrup
- blueberries for topping
- raspberries for topping
- Soak medjool dates in boiling water for 15 minutes
- Line cupcake tray with casings
- Drain medjool dates
- Put medjool dates and cashews in blender and blend until a paste forms.
- Press paste into bottom of cupcake casings and put in fridge
- Blend white quinoa, juice of the lemon, coconut oil, yogurt, coconut milk milk until smooth and creamy
- Empty mix into a bowl
- Mix in vanilla extract (more can be added depending on desired taste)
- Pour mixture into cupcake casings on top of base.
- Place raspberries and blueberries on top of cakes
- Place in freezer for 4 hours