Avocado & Lime Tart

For a healthier alternative to cheesecake! 


Average per serving: Cal = 370 Total time:20 minutes prep + chilling or freezing time

I was drawn to this recipe because quite frankly I thought “that… sounds gross” I was intrigued therefore decided why not! Safe to say… I was pleasantly surprised. I always say this but i think this has to be one of my favorite desserts yet.

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As you can see above, I decided to make it my breakfast (modelling the bed head hair, sleepy eyes and dressing gown) I had ONE slice and I was FULL.

This desert contains a high amount of healthy fats and soluble fibre, meaning it helps slow down the breakdown process of carbohydrates in the body, making you feel fuller for longer.

Try it out!

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Sweet Potato, Spinach and Lentil Soup with Cashew nuts

My Home-made soup to help heal and soothe a poorly tummy and gut

Last week was show week at Laine Theatre Arts, which also meant numerous trips to Costa Coffee and the sweet shop for an afternoon energy boost, then whether spoons later that evening for a post bowl of chips and a glass of wine. Safe to say, since then I have been feeling the side effects. My energy levels, digestive system, skin.. you name it, it’s caught up with me! (7 days worth of stage makeup didn’t help either) hello spots! *cries*

This being the case, I have devised a recipe full of all the necessary ingredients to give my body the chance to detox and heal. As a sufferer of IBS, my poor tummy has been in knots, so implementing root vegetables alongside taking an effective probiotic should soon soothe the pain in no time!

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The Ingredients!

  • 200 g lentils – These contain heaps of great vitamins needed for the bodies healing process. They’re packed full of folate, protein, fibre, manganese, iron, vitamin B1, B6, Zinc and potassium! The insoluble fibre within IBS helps prevent IBS and the discomfort that comes with it, which is especially important for me as I struggle implementing fibre into my gluten-free diet!
  • 1 avocado – Avo’s are packed full of antioxidants and are rich in Vitamins A, C and E, whilst also brilliantly being a strong anti-inflammatory – perfect for avoiding bloat!
  • 1 large sweet potato – These carbohydrates are fantastic sources of fibre, pottasium and manganese, which also serve’s as an anti-inflammatory! Also contains Vitamins A, C, B1, B2, B3 and B6
  • 2 large handfuls of spinach – A popular super-food, and for good reason. Spinach is rich in Chlorophyll and will give your soup that nice green colour! Again, a strong anti-inflammatory and contains high sources of vitamin K and omega 3.
  • 3 carrots – Brilliant for gut health due to their high content of vitamin A, C, E and fibre.
  • 1 red bell peppers – The red pepper in particular has the highest amount of vitamin C, which is perfect to fight against disease due to it boosting the immune system. Great for when you’re run down! They also have several phytochemicals and carotenoids which lavish the body with anti-inflammatory and antioxidant benefits
  • Chopped dill 2 tbsp – Supports digestion by stimulating the digestive juices within the stomach. Research has also shown that it reduces the free radicals in the body
  • 1 handful of cashews (roughly chopped) – High in phosphorus, magnesium, zinc, and magnesium, they support heart and bone strength!
  • 4 cloves of garlic – Potent but antibacterial, antiviral and an anti-inflammatory.
  • 1 brown onion – The phytochemicals in onions along with their vitamin C help to improve immunity… and mainly it’s in here because it makes it taste really good.
  • vegetable stock
  • 1 tbsp coconut oil – Only used for frying in this recipe so the benefits aren’t necessarily ingested. Read up on coconut oil here

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Continue reading “Sweet Potato, Spinach and Lentil Soup with Cashew nuts”

FOOD PREP: FOR BUSY BEE’S LIKE ME

VEGETABLE LASAGNA

(and yes… it’s gluten free… surprise surprise!)


We all know how crappy student living can be. Do you ever get trapped in what seems to be a never ending routine of the same meals over and over and over again. It’s fair to say I’ve been stuck in a rut recently when it comes to my eating habits; tea time especially… or dinner for you southerners. Sorry! I will forever be a supporter of the old age northern argument, it’s most definitely BREAKFAST, DINNER & TEA – and supper if you’re lucky.

Here’s an example: 

  • Monday: Quorn Chicken and vegetables
  • Tuesday: Cod fillets and vegetables
  • Wednesday: Omelette with vegetables
  • Thursday: Quorn chicken with vegetables
  • Friday: Cod fillets with vegetables (or maybe chips with curry sauce if I happen to be out at 2am…..)  – but you get the gist.

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This dish has provided me with 6 meals to mix and match over the next couple of weeks. Just make sure you have enough freezer space…… you can annoy housemates if you have to use theirs….. oops.

What you’ll need:

  • 3 red peppers
  • 2 aubergines
  • 2 Carrots cut into sticks
  • 1 onion
  • I cal cooking spray
  • tomato sauce – I used Loyd Grossman
  • white sauce – Loyd Grossman
  • 125g ball mozzarella
  • handful cherry tomatoes, halved
  • gluten free lasagna sheets (I used Asda’s own)

*be careful of what sauces you choose, some may contain wheat flour – if you’re not lazy like me then make your own!

Instructions:

  • Heat oven to 200C/fan 180C/gas 6.
  • Deseed the peppers, halve, then cut into large chunks. Chop the ends off aubergines, then cut into slices around ½cm thick . Chop carrots into sticks and onions into small chunks (up to you really!) and half the cherry tomatoes.
  • Line 2 large baking trays with foil or grease, then place vegetables on top. Cover with the spray and season well for added flavour! Roast for 25 mins until lightly browned. I used paprika, mixed herbs, salt & pepper.
  • Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish. Layer some of the roasted vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta!
  • Pour the remaining white sauce over the top layer, making sure the whole surface is covered. Scatter mozzarella over the top. Bake for 45 mins until bubbling and golden.

and……

  • …… if you have an unhealthy desire for cheese like myself, go ahead and grate some extra cheese on top. It’s naughty, but sooooo good!
  • feel free to use literally whatever vegetables you want next time! because who doesn’t love experimenting!

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SUNDAYS ARE FOR BAKING!

 

→ GLUTEN-FREE BLUEBERRY CAKE WITH LEMON DRIZZLE ←

 


– all pictures taken are my own – iphone 6: edited on VSCO & Afterlight – ©

I have been persuaded. ANYONE who tells me that gluten free food isn’t as good as regular food Is either 1. a liar or 2. hasn’t eaten this cake. Honestly, I have NEVER in my life made something and been so happy with the outcome.

We’ve all been there. We have had such high expectations for a cake. We’ve slaved away in the kitchen all day, followed the recipe religiously, and spent a fortune on ingredients, all in the hope that we can rely on Mary Berry or Betty Crocker to assist us in creating something delicious… only for it to come out of the oven with burnt edges and a soggy bottom.

But not this time. Served slightly warm, this moist and satisfying tea time treat is one I shall be making again and again from now on!

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What you’ll need:

  • 50g blueberries
  • 125g gluten-free flour
  • 1/2 tsp wheat free baking powder
  • 200g unsalted butter, softened
  • 200g caster sugar, plus extra for dusting
  • 4 eggs, separated
  • 1 tsp almond extract
  • 125g ground almonds

Instructions:

  • Preheat the oven to 180°C, gas mark 4. Grease and line an 18-20cm round, loose-based cake tin with baking parchment.
  • Rinse the blueberries, pat dry and dredge in 1 teaspoon of the flour.
  • In a large bowl, cream together the softened butter and 175g of the caster sugar until very pale and fluffy.
  • Beat in the egg yolks and almond extract. Sift the remaining flour into the bowl and gently stir in.
  • Whisk the egg whites in a thoroughly clean bowl until soft peaks form.
  • SIDE NOTE: WHISKING THE EGGS BY HAND TAKES AN ETERNITY. USE AN ELECTRIC WHISK IF YOU’RE NOT POOR AND CAN AFFORD ONE 🙂 #studentlife *cries*
  • Gradually whisk in the remaining sugar. Stir in the ground almonds. Using a large metal spoon, fold a quarter of the whisked mixture into the creamed mixture to lighten it a little, then fold in the remainder whilst also adding 3/4 of the blueberry’s.
  • Turn into the tin and gently level the surface.
  • Scatter with the remaining floured blueberries. Bake in the oven for about 1 hour or until the surface feels firm and a skewer inserted into the centre comes out clean.
  • Leave the cake to cool in the tin for 10 minutes, then transfer to a serving plate. Scatter with extra blueberries if there are any left and dust with extra sugar.
  • To make the lemon drizzle, mix together icing sugar and lemon juice to desire consistency then pour!

Hope you love it as much as we did!

Lots of Love

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Sundays are for baking…

GLUTEN-FREE EATS & TREATS


I don’t bake. The last time I tried I ended up wasting too much time, creating too much mess and throwing the majority of what I can only describe as unfit for human consumption… in the trash. Did I mention that the recipe was from a children’s cookbook. 10 year old’s can cook better than me. BUT JUST LOOK AT THESE. Can you imagine the surprise when I actually created something EDIBLE.

I can barely believe I made these, they were so easy and cheap to make! And more importantly, they tasted heavenly! ( I may have already eaten most of them…) don’t judge me. They are fudgy, fantastically chewy and with an added sprinkling of sea salt on the top… I might even go as far as to say they are my favorite gluten free treat yet! They even got the seal of approval from my housemate too! Score!

Also; I have a funny tummy when it comes to wheat, so anything flour-less in an absolute winner. If like myself, you suffer from what I call the “9 month baby bloat” and the pain that comes with it after digesting gluten, you probably know how it feels to suffer the torment of only being able to sniff the chocolate cake all you’re friends are eating, rather than paying an arm and a leg for the overly priced gluten-free version.   

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 – all pictures taken are my own – iphone 6: edited on VSCO & Afterlight – 

What you’ll need:

  • Cooking Spray
  • 420g Chickpeas (don’t forget to rinse and drain them!)
  • 1/2 cup all natural peanut butter
  • 1/3 cup organic agave nectar (honey if you’re not vegan)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 baking soda
  • 1/3 cup vegan or regular chocolate chunks + extra for topping
  • For a final touch sprinkle on some sea salt!

Instructions:

  • Preheat Oven to 170° Celsius and spray an *8×8 baking tin with non-stick cooking spray.
  • Add all the ingredients except for the chocolate chips, into a food processor and blend until a thick batter is formed.
  • Resist temptation to eat batter.
  • Spread evenly in the baking tin (the batter will be really sticky, it’s normal) and sprinkle 2 tablespoons of chocolate chunks on top (add more to exceed nutritional values)
  • Bake in the oven for 20 – 25 mins or until a toothpick comes out clean. The edges should be browned. The batter may seem to be underdone but they risk being dry if kept in any longer and will firm slightly once cooled.
  • Cool for 20 mins and sprinkle with sea salt (it’s best to leave them in the tin to cool)
  • Cut into squares, and serve!

For non-vegan recipes: Add an egg to make it more cake like

Add nuts, fudge pieces, or even dried fruit for an alternative!

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For the original recipe click this link! – Ambitious Kitchen –

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