(Gluten-Free, Dairy-Free | Paleo-Friendly) I’ve heard a lot about collagen, but hadn’t properly tried it for myself until about a month ago. I love food and tend to not always be very well connected with my body –AKA I eat when I’m not actually hungry. So, I started using collagen, in part, to see if it would help me be more in tune with my body’s needs. I use one scoop a day in my oats, coffee or whatever and really do find that it helps me stay better connected with my hunger! Win! These little bites are awesome pick-me-ups for any afternoon energy slumps (that I get everyday). They’re especially good with a cup of coffee… Continue reading
Snacks
Kale and Quinoa Salad
(Gluten-Free, Dairy-Free, Meat-Free | Paleo-Friendly) Christmas is right around the corner! We all know what happens when the holidays come around…maybe not the healthiest food choices? Yeah, me too. So before all of the holiday shenanigans I’m going to keep things light and healthy (or, at least try! #reallife). This salad was conspired by my sister’s mother-in-law, and it’s very flexible based on what you like! Don’t love kale? Cool, swap it for spinach! Feel free to make this salad into whatever you want it to be (or have in your pantry) and enjoy 🙂 Happy holidays! xx
Ingredients
- 1 x 250g (2 cups) quinoa (I cheated and used the pre-made quinoa because shortcuts are a must during this busy time of year!)
- 1 x 200g bag (3 cups) of curly kale
- Fruit of choice, chopped (my sister used blueberries and grapes; I tried apples and blueberries, but you could even use dried fruits if that’s what you have)
- Handful of nuts and seeds of choice (I used walnut and sunflower seeds because they’re always in my cupboard)
Ingredients for Dressing
- 125 ml (½ cup) extra virgin olive oil
- 75 ml (1/3 cup) red wine vinegar
- 1 Tbsp Dijon mustard
- 3 handfuls of fresh herbs (I used a handful each of parsley, coriander (cilantro) and basil)
- Salt and pepper to taste
Directions
- Put all of dressing ingredients into a blender and blend until mixed. Add more of fresh herbs or salt and pepper to taste.
- Cook your quinoa according to directions (if you’re not a cheater and didn’t buy pre-made quinoa) and put warm quinoa into large bowl.
- Pour all of dressing over warm quinoa and stir.
- Add curly kale and fruit (I used a small pack of blueberries and three apples, chopped). Toss.
- Top with seeds and chopped nuts.
Look at this tasty treat! Thanks Nancy and Joy for the inspiration! xx
Tip: Because of the toughness of kale, this salad can be made and eaten as leftovers for a few days after. We all know I love a packed kale salad for lunch. YUMMM.
Homemade Nakd Cashew Cookie Bar (Homemade Larabar)
(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly) Some days I need a little afternoon pick-me-up so I head to the shop around the corner and try to find a healthy snack. Inevitably I end up paying at least £1 ($1.33) for a tasty Nakd Cashew Cookie Bar (AKA Cashew Cookie Larabar). However, when I finish that tiny little bar, I’m usually left hungry and feeling a little guilty that I paid too much for a snack that I can finish in 3 bites. Also, I know I can make a cheaper, more delicious/filling bar myself –so the guilt really sets in! In order to save yourself from the guilt, try out this recipe and discover your new favourite affordable, healthy (and crazy tasty!) snack.
Ingredients:
- 230g (1½ cups) raw cashews
- 190g (1 cup) tightly packed pitted dates
- 1 teaspoon pure vanilla extract
- 1 to 2 teaspoons water, if needed
- ¼ teaspoon fine sea salt
Directions:
- Add cashews into a food processor and process for 3 to 4 seconds, until a coarse meal forms. (Or, for those of us who still only dream of a food processor, just throw everything into a high-powered blender.)
- Add in the pitted dates and vanilla. Process until the mixture comes together, for about 15 seconds, or longer if needed. The mixture should stick together easily when you squeeze it between your fingers. If it doesn’t stick or it’s still a bit crumbly, add a very small amount of water (1 teaspoon at a time) and process it again.
- Finally, add the salt, to taste, and the chocolate chips (if you’re including), and process briefly to combine.
- Line a loaf pan or a square pan with a piece of parchment paper so that there’s overhang to lift out the bars after freezing. Scoop the mixture into the pan and smooth out with your hand until it’s level. Push down firmly all over the mixture. The more you pack it down the better the bars will hold together. Roll out with a pastry roller if you have one.
Freeze, uncovered, for at least 15 to 20 minutes and then slice into bars. For on-the-go, wrap bars in plastic wrap or tin foil and store in the fridge or freezer. I love these babies straight outta the freezer!
Source | Oh She Glows Chocolate Chip Cookie Dough Energy Bars
Just look at these tasty little morsels! I want one right now.
Peanut Butter & Bicycles 