1 ripe banana, 3/4 cup peanut butter, 2 cups of oats 1 tsp cinnamon 1/2 tsp sea salt, 1/4 cup coconut oil 1/2 cup sun flower seeds 1/2 cup of nuts 1/4 cup of ground flaxseed Mix ingredients in a bowel, Place mixture on 9"-11" flat baking tray, Place in oven at 150 degrees for 25-30 minutes, Cool and serve.
4 large bananas & 1 large egg, 1 Tbsp vanilla & 3 Tbsp of brown sugar, 2 Tbsp granulated sugar 1 tsp ground cinnamon 1 tsp baking powder 1 tsp baking soda & 1/2 tsp salt, 1 1/2 cups flour (white or white-whole wheat), 2 Tbsp unsalted butter, melted. Grease a standard 9x5'' loaf pan. Mash bananas in bowl. Add egg, vanilla, brown sugar, granulated sugar and cinnamon & stir well. Stir together flour, baking powder, baking soda baking soda and salt.Add banana mix. Bake at 350 degrees F for 35min
Pistachio Apple Bars with Chia Seeds 1/4 cup of dried Apple 1/4 cup of dried cranberries 1 1/4 cup of puffed barley cereal 1 cup of rolled oats 1/3 cup honey 1/2 tsp salt 1 tsp vanilla extract 1 tbsp of olive oil 1 tsp of chia seeds 1/3 cup of pistachios 1/3 cup of peanut butter Mix ingredients in a bowl, Place all the mixture flat onto an oven paper tray, Place in the oven at 180 degrees for 20 minutes Cut before cooling into rectangles Cool on a wire rack
Mash a banana. Chop 50g apricots into pieces (6 to 8 pieces). Mix in 150g oats. Add 3 tbsp Rapeseed oil. If it is to dry you might need to add 1 tbsp water. Mix it all together and make sure everything is coated as it will burn otherwise. Put the mixture moulds bake for 15-20 minutes at 180 degrees. There should be some give when you press the top of the flapjacks at the end.
Mix the granola (see breakfast) with some fresh fruit and greek yogurt.
Ingredients 1 cup of medjool dates 1 ½ cups of nuts, I normally use half almonds then make it up with pecans, walnuts etc or just use all almonds 2 tablespoons of chia seeds 1 tablespoon of coconut oil. 1- 2 tablespoon of raw cacao powder, depending the hit of cacao you are looking for. I like two. Desiccated coconut, optional. Start by placing the almonds, other nuts (etc) and chia seeds in your food processor. Roll into 15-20 balls and store in the fridge for 1-2 hours.
Slice the cherry tomatoes and place on a baking tray. Roughly chop some basil, mix with a little olive oil and pinch of salt and add to the tomatoes. Roast at 180 for 30 mins. Add the mozzarella balls and serve
1/2 banana, 3 tbsp greek yogurt, 2 tbsp chia seeds,1/2 avocado, 1 kiwi, 1/4 cup red currants, 1 tbsp hazelnuts. Mash the banana, add the yogurt and chia seeds and mix well. Mash the avocado and kiwi together. Arrange in a glass as shown
Take out central stalk and separate leaves into equal pieces. Place slices into a bowel Add 1 tbsp of olive oil Lay onto baking sheet Sprinkle with 1/4 tsp of salt and 1/4 tsp of paprika. Place in oven for 20minutes at 180 degrees.
Slice and freeze two bananas, the riper the better. Once frozen add them to a food processor along with a cup of blueberries (any berry is fine), a cup of greek yogurt, a tbsp honey and blitz to a smooth consistency. Add into a tupperware box or individual jars and put back into the freezer. Serve with more yogurt if you want.
1 avocado, 1 tbsp of honey, 2 tbsp of cacao powder, 6 dates, 2 tbsp of water, 4 crushed pecans, Blend for 1 minute store in fridge for 30 minutes Sprinkle pecans on top before serving.
Dice Pineapple Squares Serve on sticks or in a fruit salad
Ingredients 2 cups shredded coconut 1 cup coconut oil, melted ¼ cup agavesyrup 100 g dark high quality chocolate ¼ tsp vanilla extract 1 pinch sea salt Instructions Mix together all the ingredients except chocolate in a bowl. Press the mixture into a oven form lined with parchment paper in a dense layer. Place in the freezer until the mixture is solid. Melt the chocolate and pour on top of the coconut base and freeze until the chocolate is solid. Cut into bars and serve.
1/2 cup Blueberries, 1/2 cup roasted and crushed nuts (almonds, cashews, pecans), Vanilla Pod. Roast the nuts at 180 for 10 mins, add to a bag and bash with a wooden spoon. Split the vanilla pod and scrape out the seeds directly into the yogurt and mix well. Layer the ingredients as shown in a glass
1 Avocado, 2 tbsp cranberries, lettuce leaves, 20 g feta cheese, 3 cherry tomatoes, 1 inch cucumber, mint leaves, pepper
Slice in half and serve or add to a fruit salad
1/2 banana, 1/2 cup blueberries, 1/2 cup fresh mango and pineapple chunks, 1 1/2 cup frozen mango chunks, 1/2 cup frozen pineapple chunks, 2 tbsp granola, 1tbsp coconut, 1 cup water. Add all ingredients to a blender except the fresh mango, pineapple and granola. Blitz to desired consistency and add to a bowl, add the rest of the ingredients.
Slice in half and serve or add to a fruit salad
1/2 avocado, 1/2 cup blueberries, 3 mint leaves, 1 cup almond milk, 1 tsp honey, 1/3 cup chia seeds, 1/2 tsp bee pollen. Add the ingredients to a blender, holding some back for decoration and texture. Blitz to desired consistency and serve
Ingredients 1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas) 3 tablespoons extra-virgin olive oil 3 tablespoons tahini 1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste 1 small clove of garlic, roughly chopped 1 teaspoon salt 1/2 teaspoon finely ground black pepper To serve: pita wedges, pita chips, raw sliced vegetables
1 Avocado, 1/4 cream cheese, 1 cucumber sesame seeds Blend and serve in an avocado shell