I’m in to preparing snacks at the moment, and following my recipe for energy balls yesterday I gave another couple of recipes the once over this morning. I managed to stock up my freezer and fridge with low cal snacks.
One of our faves at the moment is a peppermint crispy crunch bar. So easy to make and low calorie to boot. I used a loaf tin to make my crispy crunch in, but use what ever is good for you. I’m all about the improv here!
Ingredients (7 serves at 80 cals per serve)
50g Dark Chocoalte (I used 72%)
1 Table Spoon of Coconut Oil
1 Table Spoon of Honey
1 & 1/4 Cups of Puffed Rice
2 Table Spoons of Desiccated Coconut
Melt the coconut oil, chocolate and honey together in a bowl over a simmering pan of water (bain marie).
Mix together the desiccated coconut and puffed rice, then pour over the glossy chocolate combo. Coat all the dry ingredients thoroughly with the chocolate combo. Once mixed, put in to your choice of pan. For this I used a loaf tin lined with cling film with enough over hang to cover the top of the mixture. Press the mix down into the tin till the rice puffs crush slightly, this will ensure that it all sticks together. Set for a few hours in the fridge and cut in to 7 bars/chunks/shapes of your choosing and enjoy with a cuppa.
Thank me later.
In other news, we’ve just had a riot of sirens all around us and an air ambulance over head.
Source’s say that there has been a head on collision close to where we live. I believe it was a police chase with drug dealers. An entire section of road has been taped off. Ambulance, police and fire services are all at the scene attempting to cut a young woman out of a car. I’m hoping that no-one is seriously hurt, especially the victim. There’s another load of victims from what started out as a petty crime in our village. (Picture not my own).
The impact on the families surrounding this incident will be immense. Sending warm and well wishes to anyone involved.
I’m avoiding milk.
Monday is my weighing day, and although I’ve lost inches my weight was the same as last week. I highly doubt that it is the same. I was bloated and have been all day and the only thing I can attribute this to is the hot chocolate I had last night which was made with cow’s milk rather than almond milk. So I’m disregarding cow’s milk from my diet in hope to resolve the issue. I hate being bloated.
The after math of no number shift on the scales was a bad mood. I’m truly behaving. I’m not eating anything processed or high cal, I’m drinking tons of water and herbal tea over anything caffeinated. So bloating can do one. I really don’t there are too many benefits from cows mill anyway. The more I read, the more I think it’s best to kick it to the curb. So here goes.
Under a mountain of washing and a building aneixty (family interferences), Delilah and I survived the day. I’m wishing those teeth of hers make an appearance and stop disrupting my happy go lucky girl. She’s being a right grump. Napping more than normal, off her food but drinking more milk again and just more difficult in general. Come on teeth, where are you?!
Here’s Aro, being a little angel. Daft pup. He is such a gentle soul.
I have to prep some snacks for the rest of the week. My choice is mint choc crunch and energy balls.
50grams of Oats
50g of shredded coconut
180g of pitted dried dates
Add everything to a food processor and blitz. The mixture will be crumbly but tacky enough to hold together when pressed in to balls. Divide the mix in to 6 balls, one ball is approx 185 cals.
We missed an afternoon out with man’s brother and sister in law. Due to the weather. We were suppose to be having a day out, but impending rain put a dampener on that plan.
Looking for something to do on a Sunday with two adorable miniatures (under one and one), is difficult when ‘out of season’. So we’ve postponed, and we will look forward to it.
Out of missed plans came meal plans. Every cloud! Man did the shop, and I’ve loaded up on ideas for an all week healthy meal plan with snacks included.
I made Weetabix Balls, Crunch Oat bars and some Honey & Nut Clusters which don’t seem to have turned out so well. I’ve also discovered this evening that my food processor is almost certainly due for the bin. It did not blend frozen bananas very well for my soft serve banana “ice cream”. And I’m not convinced by this version of ice cream, it’s just not ice cream.
Lurve all the exciting healthy food we are trying and I am so getting in that yellow dress. August is my goal.
Dela is enjoying food in all kinds of ways. Thankfully she enjoy a bath time just as much.
Happy Sunday. Have a healthy week lovers.
Firstly happy freaking Easter! From us to you, we’re sending each one of you warm wishes.
Our annual family Easter bake off came today. Always a pleasure to spend time in the company of family. Roast beef dinner with all the trimmings cooked by mum. Puds covered by us, the kids.
Ollie and Kristy made cheesecakes in Easter eggs – oh my goodness.
Amy and Charlie created a chocolate orange cheesecake. Which tasted divine with all is orangey chocolate goodness and the WINNERS of this year’s bake off. Well done guys. This was so good.
Then Lee bob, made some amazing protein bars. Lee is mega in to his health and fitness and I need to get the recipe for these bad boys because I’m going sugar detox tomorrow.
Man and I made the mirror glaze mousse cake. I’ve been dying to give a mirror glaze a go and I finally had an excuse. I was so excited to try out this idea I had butterflies when I got to the glaze part. How sad is that.
I used this link for the recipe. It was pretty good. I kept it in the freezer overnight and made the glaze the night before and heated it this morning to pour over.
So loved making this cake. Have a go. I urge you to try it.
Rice pudding. The thing in tins. The tin that sits open and half used in the fridge until clear out day. Often a bit runny and lacking in the nutmeg department. Amazingly easy to make, and tins of this traditional pud will have no place in my cupboard.
My version is simple and spiked with nutmeg (and cinnamon if you so wish). I don’t even use pudding rice. I really wouldn’t bother running out and buying some especially.
Ingredients (serving 2 – 3 depending on appetite at roughly 66 pence for the full recipe)
70g rice (I used long grain)
1 pint whole milk
1 – 2 tablespoons of sugar (I used grandulated, but caster would be fine)
1 tsp of nutmeg
(1 teaspoon of cinnamon COMPLETELY OPTIONAL, I left it out this time)
It’s as easy as adding it all to an oven proof dish, with a lid. Give it a good stir. Bake for around 2 hours on about 190 degree oven or the equivalent. Stir ever 40 mins to an hour to make sure nothing is sticking.
I’m not a fan of the funky ‘skin’, hence the lid for the pot. If you like the skin however, feel free to leave the lid off, add a splash more milk and don’t disturb the rice so you get the skin tons of people love.
If you baking it like I do, when it’s done there will be no visible liquid at the bottom of the pot. The rice will be plump and sticky with the sugary milk. It’s perfect spooned into your fave bowl with a blob of jam. Customise to suit yourself.
Today marks the bottling of my first batch of home brew. Sparkling Elderflower wine.
It looks damn good and it tastes good, but needs to be chilled. I’ve used a combination of recipes I found online and everything is a very rough measurements.
We collected elderflower sprays last weekend.
About 10 sprays will do it. Now don’t let anyone tell you that you need a fermentation bucket… just get a bucket and sterilise with boiling water. In 2 litters of Boiling water, dissolve about 75g to 800 of sugar. Add a further 3 litters of cold water this time. Once this has come to room temp throw in the elderflowers (carefully debugged them of course)and the peel and juice of 4-5 lemons.
From Wilkinson I bought a small packet of wine yeast. I added the yeast once everything had been added. Give it a stir and leave sitting, covered over with a tea towel. For a week.
It will sound like it’s fizzing. I’m hoping this is a good thing.
Bottle the elderflower nectar and leave again to ferment further. The longer you leave it the more potent it supposedly gets. Chill and serve with ice. I can’t wait to taste this!! Just a few more days!
Ribes Uva-Crispa Crumble (gooseberry crumble to you and I)
Madly high in vitamin C, these sour suckers make a kick ass crumble.
Punet of gooseberries
150g of Plain Flour
75g of Butter (actual real butter)
75g Caster Sugar
2 handfuls of oats
Wash the berries and nip off the woody looking left over flower bud. Pop them in a large saucepan with a splash of water and gently brig to the boil. The fruit will begin tk pop and squelch down at this point add a generous handful of sugar. Remember, you can always add more but you can’t take it away, so taste as you are adding ans get to the right sweetness for you. I like it on the pucker side, just tart enough to make you mouthwater. In its new mushy state leave to cool and prep the crumble.
Crumble is easy, experiment with different sugars, add nuts and seeds if you will. Whatever takes your fancy. I think light soft brown sugar makes an amazing caramel tasting top for Apple crumble. For the gooseberries I stuck to the oldy but goody, tried, tasted and loved standard recipe. But like I said experiment.
In a mixing bowl with your hands,rub together the butter and flour till it reaches a breadcrumb like texture. Add the sugar in along with the oats and run your hands through as though you were playing with sand to mix it.
In an ovenproof dish pour in the cooling gooseberry slush and pile on top the golden crumbly sand. Bake for 30 mins or unill the top is dark golden and the sauce from the berries bubbles up at the side. Serve with your chosen accompaniment. Man likes hot custard with everything but I’m much more of a vanilla icecream girl. If your mouth waters as you take the first bite, you know that a small victory has been won!