Today I have something that caters to anyone who craves a “sweet & salty” combination, any time of the day. I’ve made this omelette for breakfast, lunch- and I may be considering making it for desert one night. Because personally, I cant get enough of sweet omelettes right now.
Here, we’re creating a faux salted caramel flavour using almond butter, maple syrup, and a dash of salt. There are other ways of doing it (I’ve heard that you can heat a can of coconut milk with maple syrup and salt?!), but as I wanted to give you more of a main meal idea I decided to incorporate the Greek yoghurt, which ups the protein content, and increases how filling it is. The eggs also provide protein, as does the almond butter (along with some very important healthy fats for vitamin absorption and satiety), the chia seeds contain some omega-3’s, the apple (and I also added raspberries) contribute to one of your 5 a day.
Of course, some days I am a fan of a bigger breakfast (or a brunch), and so I add a slice or two of sourdough toast. However, I know some people struggle with breakfast first thing, and so this may be right up your alley: its satisfying, but also feels less heavy than oats can. If you are a light breakfast fan I would recommend trying out overnight oats though- there’s a whole section dedicated to them under the ‘Food’ drop down- or my rice crispie breakfast pudding…
Continue reading “Apple & Salted Caramel Chia “Cream” Omelette”
I know that around Christmas time we all like to whap out the sweet treats, and so today we’re making a Christmas fudge! Which tastes like mince pies…
This literally takes under 10 minutes to prepare, and then you whack it into the fridge for a minimum of five hours (overnight ideally), and you’re good to go! You needn’t tell anyone, but this recipe is also healthier than most fudge recipes you’ll come across, using just cashew butter, coconut oil, and mince pie filling. I used the Meridian mince pie filling, because it’s gorgeous, but feel free to use whatever you have kicking around (extra points if you made your own this year, because that sh*t is time consuming).
Anyway, these little cups of joy will melt in the mouth, and they’re ideal to pull out after Christmas dinner for the family to enjoy. You can also feel like you made something highly impressive, and pretend it took a lot of effort if you like…
- ½ cup cashew butter, or almond butter (for this recipe I used the meridian cashew butter)
- 3tbsp mince pie filling (again, I used the Meridian kind- but any will work)
- 2tbsp coconut oil
- Pinch each of cinnamon and of mixed spice
- In a small pan melt together the coconut oil, 2tbsp mince pie filling, and the nut butter, along with the spices. Keep this over a low heat while everything combines, stirring constantly to avoid burning.
- Transfer into reusable silicone, or paper, bun cases. Take the remaining tbsp. of mince pie filling and add a tiny bit to each fudge cup, then use a sharp knife to swirl this in and create a pattern.
- Chill for a minimum of five hours (ideally overnight)…
- Turn out of the silicone moulds, and serve up!
I don’t trust people who don’t like peanut butter. I’ll put that out there now.
Yet, for a good while, I had never had a PB & J sandwich. Banana, PB and cinnamon with a little bit of honey was THE way to go.
And though I plan on making a fudge featuring these flavours, I thought that PB & J would be a good place to start, because it seems to be a firm favourite with everyone on IG.
So, for today we’re making and eating some PB & J cups- they have a texture somewhere close to fudge, but more melt-in-the-mouth. And they only take a couple of minutes prep, plus 30 minutes in the freezer…
Ingredients (makes 8-10)
- ½ cup peanut butter, I used Proper Nutty’s Smunchy Peanut Butter
- 1tsp agave nectar
- 2tbsp strawberry (or raspberry) jam
- 2tbsp coconut oil
Continue reading “PB & Jelly Cups”
I eat a lot of banana bread. If I make a loaf of banana bread, it is gone in one week flat. And so I’ve experimented with several different variations of banana bread- including my Hunky Monkey Banana Bread (chocolate, hazelnut, and banana. Recipe right here: https://ecstaticallyem.wordpress.com/2015/12/01/hunky-monkey-banana-bread-chocolate-hazelnut-banana/ ). I’ve even made banana bread style muffins with banana, pecan, and maple flavour (recipe right here: https://ecstaticallyem.wordpress.com/2016/06/21/maple-pecan-butter-banana-blender-muffins/ ). Check both of these out, because I’m sure that you’ll love them.
But today we’re going all tropical (it is meant to be summer after all), with some banana and pineapple bread. This still tastes like a lovely, soft banana bread- but with a fruitier undertone , and with some pineapple kicks in the shape of chunks of that delicious fruit. And don’t worry- no fancy ingredients required: canned pineapple works just fine, and its what I opted for here.
This loaf freezes wonderfully, and can be defrosted when you need banana bread pronto. It’s delicious warm with a scoop of fro-yo or icecream, or toasted for breakfast. My freezer shelf is packed with it.
Lets get going… Continue reading “Banana & Pineapple Loaf”
You might remember my cheat’s chocolate orange mousse from a few months back (recipe right here: http://ecstaticallyem.blogspot.co.uk/2015/04/cheats-chocolate-orange-mousse.html )- and if you liked that then you may want to give this one a try. As with the dark chocolate and orange version, this is incredibly easy. There are just three cheap ingredients, under 10 minutes prep, and then a whole lot of enjoyment when you’ve chilled it for a little while.
This isn’t the healthiest dessert in the world, and not something I would eat every day- but it’s fantastic as the occasional treat. One word of warning on the white chocolate: don’t buy milkybar. This is way too sweet, and as white chocolate is fairly sickly anyway, it simply doesn’t taste the best. I used Asda own brand white chocolate and mascarpone here, and they work wonderfully…
- 150g white chocolate
- 250g mascarpone cheese
- Small handful frozen raspberries
- Break the chocolate into chunks and place into a microwavable bowl: microwave on full power until just melted (be careful it doesn’t burn).
- Whilst the chocolate is melting, place the mascarpone into another, larger, bowl and beat with a wooden spoon until smooth. Once smooth pour the white chocolate into the mascarpone and beat thoroughly and briskly, until well incorporated.
- Once the chocolate and the mascarpone are mixed together, throw in the raspberries. It sounds odd, but crumble these in. As they’re frozen, they will easily break into tiny little pieces. Fold them through the mixture.
- Share the mixture between four ramekins, and chill for at least 10 hours. When ready to serve, top with a few more crumbled frozen raspberries, and- if you like- whipped cream…
Today I have such an easy recipe for you all: it’s barely two steps to a delicious dessert, snack, or even breakfast. Depending on how many berries you add (80g is one of your five a day), this could count as two portions of fruit. I went with just a handful though, as this does give the best texture- and you still get one of your five from the banana.
You can, of course, blend the macadamia butter into the nice-cream- but I love it as a sauce. The consistency of the nut butter means you don’t need to add anything to it to achieve the perfect pouring texture. Adding this as a sauce also means that you get some protein in one top of that fruit. If you have a real sweet tooth (this is pretty sweet already), then add in a smidgen of maple syrup or honey…
Ingredients (for one)
- 1 large banana, sliced and frozen for 8 hours minimum
- 1 small handful mixed frozen raspberries and blueberries
- 1-2tbsp almond milk
- 1tbsp macadamia nut butter ( I use Meridian)
- Throw the banana, the berries, and the almond milk in to a food processor, and blend until smooth. Scoop it out and dollop into a bowl.
- Drizzle with the macadamia butter- and you’re done!