Them Brownies :)

Quite possibly the quickest little dessert I have ever thrown together. This recipe made two servings. All in one bowl and baked in the oven! Delicious 🙂

What you need: 

3 tbsp. Almond Meal

1 tsp. Coconut Flour

2 tsp. Cacao powder

1 egg white

1 tbsp. Almond milk (unsweetened)

1 medium banana

1 tsp. Coconut Oil

2 squares 85% Dark Chocolate (broken into small pieces)

 

What to do:

Preheat the oven to 200 degrees

Mash the banana until smooth into a bowl and add the egg white, coconut oil and almond milk. Mix well

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Add the remaining ingredients- flour, cacao powder, almond meal and chocolate pieces and mix until smooth

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Grease a couple of ramekins or else a muffin mould and transfer the mixture into two moulds

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Bake on 180 degrees for approx. 25 minutes

 

Serve warm for the best results with a little drizzle of honey – these are soo yummmm!!!!!!!!!! Ideal with creme fraiche, or even some Wheyhey Vanilla.

A perfect Clean Dessert 😀

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Hope you like them 🙂

Michelle  x

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Easy Peasy Pesto!

I came across this recipe from the guys at NutribulletUK and I just had to try it out. I absolutely love pesto- it is amazing!!!! So when I thought I could have it and it wasn’t full of crap; I just had to make up a batch!!

 

What you need:

1 cup of spinach/kale

1/2 cup of Cashew Nuts

1/2 cup of Parmesan

1/2 cup olive oil

2 cloves of garlic

Pinch of salt and pepper

 

What to do:

Blitz all of the ingredients in a blender/ Nutribullet

Add pinch salt and pepper to season

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It is literally that simple and it is so so nice!! I had some with my dinner last night and will use it to season my chicken this week for lunch- Delicious 🙂

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Keep it clean ladies and gents 🙂

Love, Michelle x x

Eat Real Quinoa Chips (or crisps to most of us!!)

Randomly this product was one I was treated to as a gift over Christmas and I pretty much knew what I would do with them from the get go 🙂

The chips are made by Cofresh Snack Foods and are available from quite a few retailers locally- Holland & Barrett, Nourish,and even some Tesco stores. They can also be purchased online.

I sampled the Sour Cream and Chives flavour but there are a few different flavours available. Quinoa first domesticated around 3000 years ago and was also held sacred by the Incas who valued it for its nutritional benefits. Quinoa today is considered to be a “Superfood” all around the world. Some of the other flavours are Sundried Tomato & Roasted Garlic, Hot & Spicy, and Chilli & Fresh Lime flavours.

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So what is so good about these…??? Well they are-

Suitable for Vegetarians- Suitable for Vegans- Free from GMO

Wheat Free- Naturally Gluten Free ingredient- No artificial colours

No artificial flavours- No preservatives- Free from MSG

They come in a 80g bag which works out approx. 3 servings. 1 serving is 30g/ 22 pieces with around 170 calories. Really tasty snack especially if you want to cheat clean- and that is exactly what I did….!

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I had the chips smothered in my homemade salsa, topped with grilled chicken and feta- Hey Presto….NACHOS!!!!

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Delicious Saturday night ‘indulgence’ without the guilt- and isn’t that what life is all about hehe!

I can’t wait to try the other flavours and see what kind of creative things I can make with them. Watch this space!!

Keep it clean,

Love, Michelle  x x

Crispy Coconut Chicken…Mmmmmm!!

 I made this one a while ago without much thought but I made it again tonight and it really was lovely!! Simple enough to do and very very similar to the salt and chilli chicken/spice bag I make. I use coconut milk instead of egg and it is a whole plate of loveliness 🙂

What you need:

3 Chicken fillet breasts

1 1/2 cup of Almond meal

200g Coconut milk

1 tbsp. Chilli Powder

2 tbsp. Cumin

1/2 onion

1/2 green pepper

1/4 red chilli

2 tsp. salt

2 tsp. real butter

 

What to do:

  1. Chop up the chicken fillets into 2cm thick strips

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  1. Pour the coconut milk into a bowl. You will use this for dipping

  2. Pour the almond meal, chilli powder and cumin onto a small plate

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  1. Preheat the butter into a pan on the hob

  2. Take each piece of chicken and dip it into the coconut milk, roll into the mixture of almond meal and chilli and place on the pan to cook

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  1. Chop the onion, pepper, mushrooms and chilli into thin slices and add to the chicken in the pan

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  1. Cook covered on a relatively low heat for a further 20 minutes

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Serve with rice, salad or greens! Tonight i had my chunky beetroot dip on the side and it was amazing!!

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Enjoy ladies and gentlemen 🙂

Thanks for reading,

Love, Michelle x

Crepes, Glorious Crepes!!!

This beautiful creation caused a stir last weekend. The Crepe- not something I would have often, either at home or out and about. For some strange reason I remembered what they were and said I’m going to make me some crepes 😀

Such a simple recipe for the crepe and the filling can vary depending on meal. This one I have had for a weekend breakkie/brunch!

What you need:

1 egg

1/4 cup oats

150g chicken breast

1/2 red onion

20g feta cheese

6 button mushrooms

1 tsp. real butter

 

What to do:

Using a nutri-bullet/food processor, pour the oats in and then crack the egg in on top

Blitz on full for about 40 seconds or until smooth

Chop the chicken up into chunks, if not in pieces to begin

Dice the onion and the mushroom

Heat some butter in a small pan, and leave on low

Fry off the chicken, mushrooms and onion in another pan

Leave the chicken mixture to simmer and add in a sprinkle of feta cheese

On the first pan, pour the crepe batter in and allow to cook

Leave the pan on a low heat. It cooks much better slowly

Flip to brown the other side and it is ready to serve

I stuffed the chicken mixture into the crepe, served and devoured. It was absolutely gorgeous!

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You can definitely mix it up and make a sweet filling; how about some Greek yogurt and berries with a drizzle of honey or even some nut  butter and choc shot syrup.. nom!!

Can’t wait to hear about you crepes?? What will be your favourite filling ?

Remember, Keep it Clean!!!

Love, Michelle x

Chunky Beetroot Dip.. Nom :D!

Had to share this great little side with you all- so simple and an easy way to jazz up the oul beetroots 🙂 I would use it as a side to crispy sweet potato fries, on a salad or even as a stuffing for chicken!!

What you need:

2 whole beetroot

1 tbsp. ground cumin

1 garlic clove

Juice of 1 lemon

1/4 cup of sunflower seeds

What to do:

Preheat the oven to 180 degrees

Baked 2 beetroots on a med heat for approx. 20 minutes

When beginning to crisp, remove from the oven

Place the beetroot in a food processor and add the remaining ingredients

Blitz in the food processor until at your desired consistency- i like mine a little chunky 🙂

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I have my portion in an air tight  container in my fridge- I am hoping it will last a few days at least!!

Keep it Clean People 🙂

Love,

Michelle x

The Food Diary – Is it really necessary ??

This is one of the things I get asked an awful lot about- How do you keep track?? Do you plan it all out?? and the honest answer to most people is no I do not plan it all out. I try my very best like most to plan lunches depending on what is happening that week, but breakfasts and dinners are pretty much planned as I go. I do track what I eat daily though – as close as possible to what I have consumed. I honestly believe there is no better tool-  be honest, and write it-

the good, the bad and the ugly!

I have been trying to think of how I started monitoring what I ate so closely, and I guess it was back in my Weight Watchers days. As part of the plan you would keep a ‘tracker’ in order to log your food and count up your ‘points’. I remember the weeks I would be totally honest and I would do well and the weeks when I just wrote what suited me, I did not. It really was as simple as that. I think the concept of writing down what you eat is much more a psychological thing than anything else. It gets your mind going and makes you stop and think about the types of things you may be putting into your body.

The food diary is also essential to identify trends and patterns in one’s diet. The key is to be honest. Anyone in the nutrition/fitness industry that you go to for advice will first of all like to see what your are currently eating and the best way to present that is in a food diary. The more you can write down the better-

I always remember from my days in Weight Watchers; if you bite it, you must write it.

When I say write, I do not mean literally. There are many ways to record a food diary these days. At the moment I use an app called ‘MyFitnessPal’, It is an american based website that allows you to track what you eat. You can set your own goals, add recipes, add your movement and keep in touch with other people who might be going through the same journey as you.

The idea of a food diary – however great as I think it is, all depends on the end goal as well. When I first began watching what I ate as such I was so obsessed with points and of course losing weight on the scales. That was before I was even remotely educated about food, nutrition and the body. I would be frantically adding ‘points’ daily and saving ‘points’ so I could splurge on drink and crap all weekend. I would use my last few points most days for a bar of chocolate or packet of crisps.?!? Even though it was somewhat moderated surely that was not good for you!!!! In saying all that, this was the base level. My first dabble in ‘healthy eating’ and it helped me shed over 4 stone – so I will give it credit for that.

These days my food diary looks a little bit different 🙂 I have learned so much more about food over the years since my WW’s days. I no longer fill the gap with crap he he!! I turn to clean wholesome foods and I try my best to make it interesting and of course tasty. There are so many products out today that mean you can enjoy treats too and they do not have to be loaded with sugar!! I have been given numerous different food plans since I changed my approach to clean eating and even following a plan- I have always kept a food diary of sorts. A piece of paper in work, a notebook at home, or on my phone ?! Anywhere I could to just make sure I was following the plan. One thing is for sure I have always done well with this approach.

This year I am trying to take it up a notch and I have began Carb Cycling. I use ‘MyFitnessPal’ to log my meals and to work out my macro- nutrients consumed everyday. Carb cycling is based on the concept of having a mixture of low/med/high carb days in the week. I am one week in and I am 3.5kg’s down !!!!! Probably lots of lost water here post Christmas but still I will take it with both hands!! I owe this loss and many others to my strict food diary filling and being 100% honest with it and therefore with myself.

If you are asking yourself; Should I bother writing it down? My answer is YES write it down. Keep it simple and do not get bogged down in the detail. The most important thing is that you are now becoming accountable to the most important person- YOURSELF!

Thanks for reading,

Keep it Clean,

Love, Michelle xx

Homemade Hummus :)

Seriously I am not sure why I never tried this before!!! So super easy- took literally a few minutes.

Only a few ingredients needed as well!

What you need:

1 tin of chickpeas

The liquid from the tin of chickpeas

1 tbsp. ground cumin

3 gloves garlic

juice of 1 lemon

1 tsp cayenne pepper

1/4 cup sunflower seeds

Salt and Pepper to taste

What to do:

  1. Blitz all of the ingredients on a food processor until smooth

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  1. Add salt and pepper to taste

  2. Store in an air tight container in the fridge

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I plan on using mine as a dip for my seedy crackers as I would usually use store bought hummus- mind boggled that I am only trying this out now. So so easy too 🙂

I might try it with some added veggie next time, like red pepper hummus… hmmm I will do some research!!

Any other ideas – let me know 🙂

Keep it Clean,

Love, Michelle x

Bacon, Chickpea and Veggie Frittata!

Not my first frittata but a really good one at that and honestly not that hard to do either… I find these so so handy for lunch in work.. just prep, bake and divide up into lunch boxes and you are sorted!! You can pretty much put whatever you fancy in them aswell!

What you need:

12 eggs

1 tin carrot

1 tin chickpeas (400g)

4 bacon medallions

1 large mushroom

1 cup sweetcorn

8 cherry tomatoes

1 large read onion

50g Feta Cheese

1 tsp. real butter

What to do:

Melt the butter on a low heat and add the bacon medallions

Cook on both sides and place on the bottom on a greased baking tray

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Chop up all the vegetables and place in a large bowl

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Crack the 12 eggs into a large bowl and whisk until mixture comes together

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Open the chickpeas, drain the excess liquid and wash through with cold water

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Add the chickpeas to the baking tray on top on the bacon

Pour the vegetables and the eggs into the baking tray

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Top with the feta and bake at approx. 180 degrees for 30 minutes or until browned

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Divide into lunch boxes and serve with greens

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A really filling lunch that will last for 3/4 days in the fridge. You really can’t go wrong with this- the filling can be changed to suit what you like also!!

Hope you enjoy 🙂

Love, Michelle x

Spicy Chicken and Mozzarella Bake!

I love a good one dish meal and this is exactly that- perfect for lunches and for a family dinner 🙂

Frank’s hot sauce makes it even that bit more enjoyable 🙂

What you need:

6 large chicken breast fillets

8 cherry tomatoes

1 yellow pepper

6 button mushrooms

6 spring onions

1/4 of a cucumber

2 chicken stock cubes

1 cup Frank’s hot sauce

125g Mozzarella cheese

1 cup of almond meal

What to do:

Chop up 6 large chicken breast fillets into chunky pieces

Place in a large pot, cover with water and boil

Dice up your veggies of choice- I used spring onions, cherry tomatoes, yellow pepper, mushrooms and cucumber

When chicken is boiled, pour off most of the water and add your vegetables

Sprinkle the chicken stock over the mixture, add the Frank’s sauce and allow to simmer

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Slice the mozzarella balls into small circles, ready to be places on top on your chicken mixture

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Pour the chicken and veggie mix into a greased baking tray

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Top the chicken with the Mozzarella slices and finish off the topping with your almond meal

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Bake in the oven for approx. 30 minutes

Divide into 6 portions and you have lunch for the week 🙂 EASY!!!!

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A high protein lunch option to keep you full for longer… !!!

Keeping it clean  ðŸ™‚

Love, Michelle x