There’s no denying that avocado is the best breakfast/lunch/dinner/snack food available.
But who says it can’t be used as a dessert?
Certainly notme (says me and my huge sweet tooth)
Recently I have been playing around with avocado based desserts, and I took inspiration from a post I saw for brownies made for the Ketogenic diet (high fat/protein, low carb).
I ended up modifying the recipe – more towards my taste preferences – and since I’m not following the keto diet, I did add in some honey (which you might want to swap for monk fruit or stevia, if you are looking for lower carb options).
I will admit my first go was very underwhelming. I completely missed the mark on the sweetness, so brownies tasted more like buttery dirt.
But, practice makes perfect, and after many flops I have formulated a avo-brownie recipe that is undeniably healthy. You will need:
1 medium avocado
1/4 cup nut butter – I love peanut Mayver’s butter
1/4 cup melted coconut oil
1/2 cup cacao powder
1 tsp baking soda
3 tbsp cacao nibs
2 tbsp warm honey (less sticky)
Mix everything (except cacao nibs) together in a blender until it is smooth and creamy, and press into a brownie pan. Sprinkle the cacao nibs and cinnamon on top.
For those who don’t know, Poke (pronounced “poh-kay”) is a native Hawaiian dish of diced raw fish, usually in some sort of marinade.
For some, raw fish alone probably doesn’t seem appetising, but when whipped up in a salad-style bowl with an assortment of other flavours – trust me it’s to die for. Raw fish is also a great source of protein, vitamins, and minerals – see more on the health benefits here.
I got onto the poke bowl trend after discovering a restaurant (Greenhouse Asian Salads), which does a brilliant poke bowl with tuna, black rice, soybeans, wasabi peas, and veggies.
I must have been going on about how much I loved the bowls, because a friend bought me a poke recipe book (probably to stop me from dragging her all about Sydney to taste different poke bowls). After trying a couple of the different combinations, I figured you basically need a protein, base, salad, marinade, and some toppings for extra taste. Here are my favourite combinations:
Diced Raw Tuna in Mayo
Diced Raw Salmon in Soy Sauce
Roasted Sesame Dressing
Extra Virgin Olive Oil
Dried Seaweed (Nori)
Each time I make a poke bowl I mix it up with a variation of the above! Let me know if you try it.
p.s. Here are some of my other favourite poke bowl spots:
Here’s a delicious, nutritious recipe which involves rich, chocolate-ty pancakes…
I jumped on the protein pancake trend pretty quickly, but I will admit at first I was suspicious. I didn’t understand how pancakes could be super satiating, and I was convinced that pancakes had to be a cheat meal – as they aren’t packed with overly nutritious ingredients.
I was shocked to find that each pancake had as low as 100 calories, and the meal itself kept me full until lunch (even with a morning gym session). I loved all the recipes I found on the internet, but I really wanted to craft a recipe that was light, fluffy, and flavourful, as well as densely nutritious. Note: if you don’t have the same connection I did with these fluffy creations – be sure to check out my slightly naughtier, and just as yummy, regular pancakes here.
Protein for Breakfast?? Why is that important?
Protein is an especially important macronutrient for muscle growth, as well as tissue repair and recovery. You want to make sure you are smashing protein in the morning so that your body can use the day to develop and maintain its lean muscle. Protein also helps to keep you full, so eating a healthy amount of it at breakfast time, stops you from getting ravenously hungry at 3-4pm and binging on unhealthy foods in the pantry (trust me, I’ve done this too many times).
The protein powder in the recipe: The protein powder you choose really makes the pancake – so make sure you choose a protein powder you actually enjoy the taste of. Prana Plant Protein and Vida Glow are two of my to-die-for brands, as I really crave a sweeter protein mix, and I prefer plant-based formulas. I love the chocolate variations of both these brands and I am yet to try the other flavours.
I’ve made this recipe GF, DF, low FODMAP to assist anyone with allergies or dietary restrictions – and trust me, it tastes just as good!
You will need:
25g Chocolate Protein Powder
1/3 Cup rolled oats (Use coconut flour for the gluten free option)
100ml almond milk
Pinch of Salt
Pinch of Cinnamon
1 egg or 1 tbsp chia seeds
1/4 tsp baking powder
Vegan butter alternative or coconut oil for cooking
Peanut butter, blueberries, chopped banana for topping.
Despite being flat out with uni exams at the moment, this Sunday I’m going to share the easy recipe I use for my cocoa protein balls. Unfortunately, my phone camera doesn’t do them justice – they look more like dung balls here – but trust me, they are delicious.
Protein balls are fantastic as a filling, healthy snack. Just try not to go crazy on them (they are very moreish). I use coconut oil because it much more filling compared to lots of other cooking oils, and seems to help stick them together.
Each ball has about 205 calories and is dense with healthy fats and protein to make it the perfect snack.
My recipe makes 5. You will need:
1/2 cup almonds
1/3 cup chia seeds
2 tbsp cocoa
2 tbsp peanut butter
1 tbsp coconut oil
Put all dry ingredients in food processor and blend until smooth
Put peanut butter and coconut oil in the microwave for 1 minute
Pour peanut butter/coconut oil mixture into dry ingredients and mix with spoon.
Using your hands form the mixture into 5 little protein balls
I started off this week with breakfast at Lid & Jar in Chatswood. It’s a lovely cafe in a peaceful, contemporary setting with plenty of space to relax and enjoy your meal, but I do find it on the upper end price-wise.
I had a tough time choosing between what I got and their fluffy French toast with bacon drizzled in maple syrup, but in light of all I ate at Easter last weekend, I ended up going for ‘the green bowl’. This was a raw mix of kale, avocado, broccolini, asparagus, zucchini and egg, drizzled with pesto and a sprinkle of quinoa. The meal itself was lovely (but not that filling – I was hungry again a couple of hours later), but I complemented it with a black coffee which (even for a keen coffee fan like myself) tasted incredibly sharp and bitter.
I love Frittata’s because they are delicious, but also because of their versatility – they can be served hot or chilled and for lunch or dinner. My recipe packs in lots of veggies, making the Frittata filling but low in calories. You can ch0oose to mix and match veggies depending on what you feel like (other options are capsicum, regular tomatoes, pumpkin, mushroom & asparagus).
For a sweet taste and carbs to fill me up, I use sweet potato as the base of the Frittata but this can be substituted for baby potatoes if you prefer. The meal takes about an hour to prepare if you are a slow chopper (like me), but if have a knack for cutting greens it should only take about 30 minutes.
You will need:
1/2 cup almond milk
2 medium sweet potatoes
1 tsp turmeric
4 spring onions
2 cups baby spinach
1/3 cup feta
Pinch of salt
6 of cherry tomatoes
1/4 cup fresh basil
Preheat the oven to 200˚C.
Chop up the sweet potatoes and zucchini into cubes and fry in fry-pan with turmeric and olive oil, until golden brown and cooked through.
Chop up the cherry tomatoes, spring onions, feta and basil. Also loosely chop the baby spinach.
Whisk the eggs, milk and salt in a large bowl until smooth. Then stir through the basil.
Put the sweet potatoes and the zucchini fry into the base of a cake tin. Cover with baby spinach, tomatoes and sprinkle with spring onion.
Pour egg mixture over all other ingredients in cake tin, making sure to cover everything.
Cut up feta into small blocks and place on top.
Cook for 25 minutes, or until egg looks bouncy and cooked through (I check by inserting a skewer – make sure it doesn’t come out goopy).