Ok, so this might be a little controversial & I know so many people roll their eyes when the health industry pushes eating organic produce…but I want to explain exactly WHY it’s important to eat organic – when you can. And ESPECIALLY with grains.
I’m sure we are all aware of the huge gluten free movement over the last few years. This has reared it’s head due to hundreds of thousands more people showing symptoms of intolerances just in the last 10 years. But why has this happened? (more…)
Continuing on my Candida diet, I wanted to treat myself over the weekend after sticking to it alllllll week! So, I got to researching and edited a few healthy protein pancake recipes I came across to suit the Candida requirements. I do have to say, I think the cinnamon was a game-changer!
With Spring only 1 day away in Australia, it’s that time of year when we start freaking out about our not-so-healthy diet choices over the Winter months. Well, the warm weather is coming and there’s nothing we can do about it – our hemlines are about to get a lot shorter and our tops a little more cropped.
With this in mind, it’s the prime time for people to jump on the detox/teatox/juice cleanse bandwagon, so let’s just start by saying that your body is a machine that is made to detoxify itself every day. This is exactly what your liver is for! (more…)
I’ve been trying to mix up my lunches at work so I don’t get bored and spend way too much money on over-priced and over-processed salads. I used to love wraps before I found out I was gluten intolerant and I really haven’t found a gluten-free wrap brand that I like that’s not too processed and doesn’t have too much added sugar, so I’ve been substituting with cos-lettuce leaves! Yum! (And no carbs!) (more…)
A yummy, easy and healthy version of a weekend breakfast in bed fave!
1/2 cup almond & coconut milk (or milk of your choice)
1/2 teaspoon vanilla essence
Pinch of cinnamon to taste
2 slices organic sourdough (I have just found Bills brand bread & fruit loaf and I am in love! I am Gluten intolerant, but find I can tolerate this bread in small amounts) (more…)
1 can coconut cream (chilled for a few hours or overnight works best, I always have a few cans in the fridge!)
70g pure maple suryp or agave
1 tbspn lemon juice
1 tsp vanilla extract
1 chia egg (3 tbspn water mixed with 1 tbspn chia seeds, left to sit for 5 mins)
1 tsp stevia (optional)
Add add ingredients to thermomix and mix on speed 6 for 30 seconds
Transfer to a bowl and sit in the fridge for an hour or so before you ice your cake/muffins and ensure what you’re icing is completely cooled before you ice or you will have a runny mess dripping down your yummy food!
This recipe is dairy free, gluten free, vegan & paleo.
Adapted from the Quirky Cooking cream cheese icing recipe.