Carrot Cake Tea Party for Easter

This Easter long weekend I decided to have an Easter Tea Party to celebrate. It was the perfect morning tea to begin the day with family.

I’ve always loved carrot cake, but I thought Carrot Cake Cupcakes are the perfect bite size to still enjoy the carroty-cinnamony flavour.

It’s a well-known wives tale that carrots improve eyesight. Whilst incorporating carrots into your diet won’t give you 20/20 vision, they do have vitamin K1, potassium and antioxidants which improve eye health. Cinnamon is a fantastic spice for flavour, but it also has anti-inflammatory properties which boost immune!

I iced these cupcakes with Betty Crocker Vanilla Icing (because it reminds me of my childhood), but they are also delicious with cream cheese icing ← my go-to recipe.

I decorated the cupcakes with edible mini wafer flowers and served them with warmed hot cross buns, chocolate mini easter eggs and French Earl Grey Tea. Delicious!

Recipe (makes 6)

You will need:

  • 2/3 cup self-raising flour
  • 1/3 cup caster sugar (or maple syrup for a less processed sweetener)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup olive oil
  • 3/4 grated large carrot or 1 grated medium carrot
  • 1 egg

Method:

  1. Preheat oven to 180˚C, line a cupcake baking tin with patty pans.
  2. Combine flour, sugar, cinnamon, salt and baking powder in a large bowl and stir.
  3. Slowly mix in carrot and oil
  4. Beat egg in a separate bowl and then mix in with all ingredients
  5. Pour mixture in patty pans (about 2/3 full)
  6. Bake for 18 minutes
Image 2

Then enjoy!! Happy Easter!

xx

The Ultimate Homemade Freakshake

Okay find your stretchy pants and prepare yourself for the treat of the year.

I love am obsessed with chocolate, and recently I’ve been wanting to devise the perfect dessert that will satisfy my cravings. For this dessert, I’m diverging from my usual healthy desserts and going all out. However, it still has a couple of substitutions from a traditional Freakshake for some extra nutrition benefits!

Credit to Pinterest for helping me discover the original Freakshake.

You will need:

  • 3 of your favourite chocolate bars – I chose Kit Kat, Twix Bar and Mini Toblerone
  • Plain regular donuts – try Noshu Donuts (they are 97% sugar free, low carb, high fibre and gluten free).
  • 3 scoops of Halo Top (DF options) or FroPro icecream
  • 1 cup coconut milk
  • 1/2 cup coconut cream
  • 2 tbsp Cocoa powder
  • 2 drops MyProtein Chocolate FlavDrops
  • You could even add a spoon of peanut butter to the shake if you are craving some nuttiness

Method:

  1. Pop three generous scoops of ice cream, coconut cream, the milk, peanut butter and the cocoa powder into a blender, and whip together. You can add bits more of different ingredients to get the best flavour for you!
  2. Pour the shake mixture into the milkshake glass.
  3. Decorate away! Go crazy poking the choccies into the creamy shake.
  4. Slide the donuts onto the straws and pop in (make sure to do this before the straws are in the shake, or as you fiddle, it may overflow).
  5. Enjoy!

And it’s as easy as that. Your perfect dessert for a cheeky treat.

xx

Christmassy Gingerbread Truffles

These are one of the easiest, tastiest and most MOREISH Christmas treats to make.

I love Christmas because its an excuse to incorporate ginger into nearly every dessert I have. Whilst gingerbread isn’t the healthiest way to incorporate ginger, it’s the time of year to indulge and enjoy things you might not usually have.

Having said that, ginger does have many wonderful benefits. As it is an anti-inflammatory it reduces cell damage and it also aids digestion by settling the stomach.

For my truffles, I used one packet of gingersnaps, half a tub of cream cheese (Sheese for dairy-free option), chocolate sprinkles, cinnamon, 1 tbsp icing sugar and cream (or coconut cream).

After blending the gingersnaps into a fine powder using my NutriBullet, I added a dollop of cream cheese and kneaded the mixture with my fingers to create a cookie dough texture.

Then, I used my hands to create 8 round little truffle balls and laid them out on a plate. Placing them in the fridge for 15 minutes, I waited for them to cool whilst whisking up a spoon of cream cheese, 3 tbsp cream and 1 tbsp icing sugar into an icing paste. After taking them out the fridge I spread the icing on top and garnished the truffles with the chocolate sprinkles and cinnamon.

This recipe is so easy to whip up quickly for friends and family. It has really thrown me into the Christmas spirit. If you are tracking macros – each serving has 190 calories, and 7.5g of sugar.

gingernut treats.jpg

Merry Christmas!

xx

My Guilty Pleasure… Roast Pumpkin

If there was a prize for the world’s biggest snacker I would win. I’ve never been able to get my head around having 2-3 big meals in a day. I like to eat every 1-2 hours to keep my energy levels up.

I once read that women snack 15% more than men. I’m sure that differs from person to person, but if you want to read more of that research head here.

Currently, my favourite sweet-savoury snack is roast pumpkin.

I tend to opt for more filling snacks (mixed nuts, serving of fruit, roasted Fava beans or chickpeas, roasted vegetables) because they have that satiation factor that keeps me full for longer and stops me from grabbing sugar-filled treats for energy.

Roast pumpkin is a staple snack that can also be made to accompany lunch and dinner meals.

Method:

After preheating the oven to 200˚C (400˚F), I do peel and chop up about 1/3 of a pumpkin into bite-sized pieces. Make sure they are small so that they cook all the way through.

I lay the pumpkin pieces out on a tray that’s lined with baking paper, and drizzle some extra virgin olive oil over the top. I go for extra virgin olive oil because it’s an unrefined oil that retains the natural vitamins and minerals found in olives.

I season them with thyme, basil, salt, and paprika and then garnish them with a handful of chopped walnuts, for extra flavour and crunch.

Then, I slide them into the oven for 30 minutes.

You should also try this recipe out with capsicum (Bell Pepper), sweet potato, low carb potatoes, and other mixed veggies.

Let me know if you give it a go!

What’s your guilty pleasure?

Fresh Acai Bowl’s for Breakfast!

And I’m back after a huge dry patch of not posting – I’m sorry! I’ve been busy perfecting my Acai bowl recipe.

For those who don’t know what an acai bowl is, it’s a smoothie decorated with crunchy, fruity garnishes and dollops of nut butter. Except, you eat it out of a bowl – like soup!

Acai (pronounced ah sah ee) powder comes from the Acai berry, which comes from the Amazon region. The berries are packed with nutrients, providing a dense source of antioxidants that fight harmful free radicals in the body.

The recipe is very simple, but once you are done with all the different colourful toppings and it begins to look like quite a fancy breakfast dish.

You’ll need to use a blender to whizz all the ingredients together. I use my Nutribullet, which is by far the most powerful blender I’ve ever owned.

For the base:

  • One pitted Medjool date
  • 1 tbsp Acai powder
  • 1 tbsp chia seeds
  • 1.5 cup mixed berries
  • 1 cup of almond milk
  • 1 tbsp of peanut butter (any nut/seed butter will do)
  • 1 cup spinach

For the topping, you can use any combination of:

  • Chopped banana
  • Goji Berries
  • Shaved Coconut
  • Cacao Nibs
  • Crushed Walnuts
  • Almond Butter, Peanut Butter, Cashew Butter, ABC Butter
  • Muesli
  • Honey or Maple Syrup (if you are craving extra sweetness)

And voila! Enjoy. Have you tried Acai Bowls before?

xx

Calories don’t Count on Christmas! Mince Pies and Mulled Wine for Breakfast.

Merry Christmas!

After stuffing myself silly with turkey, ham, pumpkin, potato, feta salad, veggies, custard, mince pies and truffles, on Christmas Eve, I woke up this morning to a tree full of presents and a slightly-less eager family who just wanted to sleep in. 

Luckily I managed to get them out of bed by 9 am – motivating them mainly with warm, fruit-mince tarts that I freshly baked. 

Earlier in the morning I was inspired by a recipe in my Mum’s old Donna Hay cookbook. 

First I prepared the filling, by combining the following in a bowl and set it aside in the fridge: 

  • 1 cup Granny Smith Apples, finely chopped
  • Pinch of nutmeg and cinnamon
  • Dash of Brandy
  • 1/2 cup finely chopped almonds
  • 1/2 cup currants
  • 3 tsp lemon rind
  • 50g butter melted
  • 1/2 cup brown sugar 
  • 1/2 cup orange juice

Whilst waiting for that to chill, I used cookie cutters to cut little circles in shortcrust pastry and place them into greased cupcake baking trays. Then I prepared my star toppings using a smaller star cookie cutter. 

After the hour was up I took the filling out the fridge and distributed it into the moulds. I placed the little star cutouts on top of each one and brushed them all with melted butter. 

Then, I popped them into the oven (160C/320F) for 25-30 minutes. 

Everyone enjoyed fruit mince pies, gourmet chocolate truffles (from Belle Fleur Fine Chocolates – a boutique chocolate shop in Sydney’s Inner West), and mulled wine whilst opening presents.

I got very spoilt this Christmas, and got a Mimco Supernatural Medium Pouch, some cute Kikki K stationary and the Antler Aire Large Suitcase

Clearly I was spoilt by family and friends – hope you had a wonderful Christmas and got everything you wished for!

xx