Bananas are something that I always have in my freezer. They are fantastic to throw into your breakfast smoothie or to make all sorts of ice-creams. I have made banana ice-cream, ice-cream pops and an ice-cream sundae. 
But this time I have transformed the delicious fruit into a dairy free yogurt substitute. This breakfast is so versatile, you can put what ever you like on top of it, its completely up to you. Also have a go with the flavors, (nearly) everything works, passion fruit, raspberry, chocolate are some of my favourites.
Also give my buckwheat granola a go if your looking for a chocolatey crunchy topping.

For one portion you will need
2 frozen bananas
1 vanilla pod
berries of your choice(I used raspberries & blueberries)
nuts of your choice(I used diced almonds)
honey

Other topping options
FRUIT
passion fruit
strawberries
diced mango
kiwi
diced pineapple
diced peach/plums

NUTS
pistachio
diced walnuts
whole almonds
hazelnuts
pecans

DRIED FRUIT
Cranberries
raisins
apricots
 
cocoa powder
cinnamon
nutmeg

Start off by placing the bananas in the freezer for at least three hours before use. Just keep a few of them in the freezer at all times and tat way you don't even have to think about it.

Place two bananas in your blender and blitz until the banana is completely broken down and smooth.

This will happen in two stages. After about one minute of blending the banana will have been broken up into tiny pieces.

Then continue to blend until the mixture is lovely and smooth. The mixture will rise up the sides of the blender so keep pressing it back down with a spoon.

Press down on the vanilla pod so that it is flat against the surface of your counter. Run your knife from top to bottom through the middle of the pod. Open it up and use either the back of a knife or a little spoon to collect all the little vanilla beans.
Add these to the blender and blitz once again.

Once the vanilla beans are mixed through the smooth banana, you can transfer it to a bowl.

This is the stage when you can be as creative as you like. I kept my breakfast very simple this morning with only 4 ingredients.

Sprinkle over the nuts, berries and drizzle with the honey. 
Enjoy! 

Pancakes don’t get any simpler than this. Honestly, if you go wrong with this recipe you may have to reevaluate your set of skills. These are the perfect way to start your day and so quick to whip up. They are light, sweet and will keep you going till lunch.

Lather them with Nutella or drizzle them with lemon juice either way they are delicious.

makes one serving, 4 small pancakes

1 egg
1 banana
1 tbs rapeseed oil
squeeze of honey
mixed berries

So firstly, get your pan on the stove over a medium heat, yes, they are that quick that you’ll have the batter prepared by the time the pan heats up.

Place your banana and 1 egg in a blender. This can be whatever type of blender you have, even if it’s an emulsifier it works, and if all else fails use a fork!

Blend the banana and egg together until the batter is runny and a little bit thick.  

  

Drizzle a little bit of rapeseed oil on the pan. I used rapeseed just because it’s a little better for you than olive oil, but either works.

Using a tablespoon pour our 3 spoonful’s of the batter into the pan for each pancake. At this stage it is a good idea to turn on the grill, but again this step isn’t absolutely necessary. The grill is more like a safety blanket, so if you’re a first timer I would go with it.

When small holes start to appear in the top of the pancakes place the pan under the grill, this just ensures that the pancake definitely won’t break when you go to flip it. Cook the pancakes under the grill for about 2 minutes and then bring the pan back to the heat. Once you’ve made these a couple of times there will be no need for this step.

Start loosening the edges of the pancakes away from the pan and bravely flip the little beauties. Cook for a further one-minute.

Meanwhile, slice whatever berries you have handy so that they are ready for the assembly. Place the 1st pancake on the plate, lay down a layer of berries and a squeeze of honey then repeat this per layer.

Finish off with some icing sugar (optional) and a final squeeze of honey.

Enjoy!  

Eggs are a fantastic way to ease yourself into the paleo lifestyle. I use the word lifestyle because thats exactly what it is, your not choosing to go paleo because you want to loose weight in a short period of time. You chose to chose paleo because its going to benefit your body, mind and health. 
A healthy eating lifestyle should be enjoyed and should never get boring. The options and possibilities are endless, all it takes is a little bit of effort and focus. These two things will have you feeling happy, healthy and more energized. Food is not just fuel, food is health & happiness. 
So to kick start your day, this paleo inspired recipe will leave you feeling full to the brim and is bursting with flavor. The tomato sauce is to die for and can be added to any dish you like, especially my avocado with salt and lemon.

For one serving you will need
1/2 cup of diced cherry tomatoes
2 sun dried tomatoes
1 clove of garlic
2 1/2 tbs tomato puree 
1 tsp pomegranate molasses
salt
pepper
2 tbs white wine vinegar
1 egg
paleo bread
little bit of rocket leaves or spring onion to garnish

Start off by making your sweet tomato sauce. 
In a pan on medium heat add the diced cherry tomatoes and sun dried tomatoes.
Grate in the garlic clove and cook to soften. Add a little bit of water to loosen if needed.
Once everything is softened add the puree and the pomegranate molasses. Break down the tomatoes with the back of a fork so that everything is well combined.
Add salt and pepper to taste and leave to the side while you prepare your eggs.

To find out how to make the perfect poached egg click here. 
In short, pour the vinegar into a saucepan of simmering water, create a whirlpool and carefully crack the egg into the centre of it.
Leave to cook until the egg floats to the surface. Spoon out of the water and allow to dry off on paper towel.

Toast the paleo bread.

To serve, spread a generous serving of the tomato sauce onto the bread, place the poached egg on top and sprinkle with salt and pepper.

Enjoy! 

This idea is so so easy and the perfect way to start your day. This watermelon fruit bowl is full of goodness and colour and will have you bursting with energy all the way through to lunch. With summer just around the corner its exactly what you need to keep on track and stay healthy. Go ahead, give it a go.

What you will need
Half a watermelon
handful of strawberries
handful of raspberries
handful of blueberries
handful of grapes
1 kiwi
1 passion fruit
wedge of lemon

You will have this whipped up in less than five minutes.
Firstly cut out all of the watermelon from the watermelon half, without cutting into the skin. Diced up the watermelon and throw half of it back into the watermelon bowl(keep the rest in an airtight container in the fridge.
Into the watermelon bowl throw together the strawberries, raspberries, blueberries & grapes.
Remove the skin from the kiwi and slice into bite sized pieces. Mix that in with the berries and watermelon. Scoop out the inside of the passion fruit and scatter the tasty seeds into the bowl, finish with a squeeze of lemon.
Enjoy eating this delicious bowl of goodness with a large spoon and a cooling glass of mint water.
Yummmy! 

I know it seems like I have become chocolate crazy but who ever said to you "I've had enough chocolate"? 
Not me.
This granola is great over yogurts in the morning or to nibble on as a snack throughout the day. While filling you up and settling your chocolate cravings you cant go wrong by having this granola in your cupboard. 

Although the name suggests otherwise, buckwheat is actually not related to wheat, nor is it even a true grain. Buckwheat is the fruit seed of a plant similar to rhubarb and a super substitute for people with wheat or gluten sensitivities.

Buckwheat has a high protein content, and contains all essential amino acids, making it an excellent choice for vegans and vegetarians. It is high in magnesium, a mineral with a pleasant muscle-relaxing effect. Side-note for the ladies: eating magnesium-rich foods before your period will help ease cramping, headaches and back pain.

RECIPE YIELDS 15 SERVINGS
Serving Size 15 g
Amount Per Serving
Calories 85
Calories from Fat 70
Total Fat 7.8g
Saturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 1mg
Potassium 79mg
Total Carbohydrates 4.1g
Dietary Fiber 1.0g
Sugars 2.5g
Protein 1.5g
Vitamin A 0%•Vitamin C 0%Calcium 1%•Iron 3%

To make 2 jars of Granola 
You will need:
1/3 cup pecans
1/3 cup walnuts
1/3 cup sliced almonds
1/3 buckwheat
2/3 gluten free oats
generous pinch of salt
1/3 cup coconut oil
2 tbs honey
1/3 cup raw cocoa powder
1 tsp vanilla
1/3 cup sultanas

Preheat the oven to a low temperature of 120 degrees celsius.
Measure out all of the nuts(pecans, almonds & walnuts) and add them to a blender. Only pulse three or four times, you just want the nuts to be roughly chopped.
Add the nuts to a medium sized bowl with the gluten free oats, buckwheat & salt.

In a small saucepan over low-medium heat, melt coconut oil. Add honey or maple syrup, vanilla, salt and cocoa powder. Whisk to combine until smooth.

Pour the chocolate over the dry mix and stir until every thing is well coated. 
Lay greaseproof paper over a baking sheet and pour on the granola mix.
Press it down firmly with a wooden spoon so that it will form chunks when baking. 
Allow cook for 10-12 minutes. It is quite difficult to tell when this is cooked by the look of it as the chocolate automatically makes it appear burnt, so go by the smell. 
Take a pecan and taste it, it should taste nutty and pleasantly roasted.

Allow to cool, then add in the sultanas and mix well. Store in mason jars. This will keep for 3/4 weeks. 

Eat for breakfast, lunch or dinner. 
Enjoy! 

PALEO, GLUTEN FREE & DAIRY FREE

With pancake Tuesday just hours away I decided to whip up these fluffy little pancakes in minutes. I have tried a few variations of pancakes now and I love experimenting with different textures and flavors. 
My Avocado & Cinnamon Pancakes are at the top of my list right beside these guys. 
I found that they flipped better when they had cooked fully on the upward facing side, so I placed the pan under the grill for about 3 minutes before flipping. This ensured that they turned out perfect every time. 

Recipe yields 3 medium sized pancakes.
Amount Per Serving(3 PANCAKES) 
Calories 172
Calories from Fat 45
Total Fat 5.0g
Saturated Fat 1.6g
Cholesterol 164mg
Sodium 218mg
Potassium 527mg
Total Carbohydrates 28.3g
Dietary Fiber 3.6g
Sugars 14.8g
Protein 7.2g
Vitamin A 4%•Vitamin C 28%Calcium 3%•Iron 17

For 1 serving (3 pancakes), you will need:

1 egg
1 medium banana
1 tsp cocoa powder
pinch of salt
3 walnuts
1 tsp vanilla extract
squeeze of honey

TOPPINGS
(optional)
raspberries
blueberries
strawberries
banana slices
passion fruit
chopped almonds,walnuts,hazelnuts
cocoa powder
icing sugar
cinnamon

Turn on the grill to a medium heat.

Put all of the ingredients in a blender. 
Blitz until you have a smooth light batter.

Heat a pan on medium heat.
Spray some non stick spray or coconut oil.
Pour roughly 3 tablespoons of the batter onto the pan and swirl to spread evenly.
Allow the pancake to cook for about 3 minutes. When you see lots of little tiny holes appear in the centre and the edges look cooked, place the pan under the grill for 2 minutes.
This ensures that the upward facing side is cooked before flipping.

This step isn't necessary but I found that I could make bigger pancakes and they never broke when I flipped them if I placed the pan under the grill.

Put the pan back on the stove and flip.

Repeat this process until all the batter is used up(about 3 pancakes).

Add toppings and sprinkle with powdered sugar, cinnamon or cocoa powder. 
Eat straight away.
Enjoy. x

GLUTEN FREE & DAIRY FREE

With my brother in the middle of his mock examinations I decided that I would surprise him with a breakfast treat to his room. 
I didn't want to get into the whole 'fry up' malarkey so this is the perfect solution. 
Make sure you do not over cook the poached egg, because its the ooey gooey yolk that breaks as you take the first bite, it runs through the rest of the fillings and soaks into the lightly toasted bread.
That makes this sandwich.

For one delicious sandwich you will need:

2 Slices of gluten free bread
1 Portobello mushroom
2 Slices of Parma Ham
1 Egg
(Glug of White Wine Vinegar for Poaching)
4 Baby tomatoes
Handful of rocket
Salt
Pepper
Olive Oil

First things first is to get your egg poaching. Tips on how to poach the perfect egg are here.
Place the two pieces of Parma ham and the Portobello mushroom in a pan with a little bit of olive oil, salt & pepper, over a medium heat. 
Cook until the Parma ham is crispy and the portobello mushroom is soft (about 3/4 minutes).
Toast the two slices of gluten free bread.
Dice the tomatoes.

Drizzle a little bit of olive oil on the toasted bread & sprinkle with salt & pepper. 
Then place the Portobello mushroom as the 1st layer of the sandwich.
On top of the mushroom place the crispy parma ham & then the poached egg(make sure you drain off any excess liquid).
Sprinkle over the diced tomatoes and rocket leaves. 
Top the sandwich with the other slice of toasted bread.
Cut in halves or quarters.
Eat along side a large mug of milky tea or coffee.
Enjoy.

PALEO, VEGAN, GLUTEN FREE, DAIRY FREE

Its all about starting your day as you mean for it to follow, and this is the perfect way to start it if you are in a rush or on the go. Not only are you getting plenty of fresh fruit but you are also getting a hidden boost of energy in the high complex carbohydrates found in oats, these are a great way to maintain concentration throughout the day.

FROM THE OATS:
Besides providing fuel, the dietary fiber in oats offers advantages for your cardiovascular system.
They help maintain stable blood sugar while leveling heart and circulation by lowering total cholesterol. 
Oat fiber is also capable of boosting your immune system.

FROM THE BERRIES:Full of antioxidants. Eating a diet rich in antioxidants can help improve your health, protect your skin and hair, and prevent certain diseases. 
Vitamin C is a strong antioxidant found in berries. 
It is largely responsible for the health of collagen, which helps maintain cartilage stores and aids in joint flexibility.

FROM THE BANANAS:
Rich in pectin, bananas aid digestion and gently gets rid of toxins and 
heavy metals from the body.
High fiber in bananas can help normalize bowel motility.
Strengthen your blood and relieve anemia with the added iron from 
bananas.
High in potassium and low in salt, bananas are officially recognized by 
the FDA as being able to lower blood pressure, and protect against heart
attacks and strokes.

Nutrition FactsServing Size 377 g
Amount Per Serving
Calories 294
Calories from Fat 34
Total Fat 3.8g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 5mg
Potassium 563mg
Total Carbohydrates 67.3g
Dietary Fiber 11.3g
Sugars 40.0g
Protein 4.0g
Vitamin A 3%•Vitamin C 97%•Calcium 3%•Iron 17%
(BASED ON GDA)

FOR ONE SMOOTHIE:

• 1 BANANA
• HANDFUL OF FROZEN BERRIES
• 1/2 AND APPLE
• JUICE OF 1/2 A LEMON
• 1 TEASPOON OF HONEY OR VANILLA ESSENCE
• 4 WALNUTS
• 2 TABLESPOONS OF GLUTEN FREE ORGANIC OATS
• WATER OR ALMOND MILK TO LOOSEN
• BLUEBERRIES OR STRAWBERRIES TO GARNISH

Place all the ingredients in your blender. 
Blitz until you get a smooth drinkable consistency, add more water or almond milk to loosen.
Pour into a mason jar or large glass.
Serve with or without ice.
Garnish with berries and oats.
Drink.
Enjoy!
 

• 4 EGG WHITES
• 2 HANDFULS OF SPINACH
• 3 MINI SWEET RED PEPPERS
• 1 LARGE SPRING ONION
• LOW CAL SPRAY OIL
• SALT & PEPPER
• SEASONING OF CHOICE

Separate your eggs at room temperature, they are easier to separate this way.
Chop spring onion and sweet peppers in to small bite size pieces.
Spray low cal spray on pan over medium heat.
Fry spring onion, peppers and a handful of spinach in pan for 4-5 minutes. 
Season with mixed seasoning, salt & pepper.
When the vegetables are half cooked, add beaten egg whites to pan. 
Turn on the grill at this stage and continue to cook the omelette in the pan for 2-3 minutes. 
Add another handful of spinach on top of omelette and place under grill.
Allow cook for 3-4 minutes. Until it starts to go golden, at this stage it is cooked! 
Flip over on itself and enjoy! 
I love to drizzle over a little sweet chili sauce if I am feeling like it!