FRUIT SALAD

I like making fruit salad and keeping it in the fridge. Sometimes its hard to eat all the fruit you buy and this is a great way to get you reaching for them as a snack instead of chips or chocolate. I also find that if you take the prep out of it and all the fruit is already washed and cut kids/tennagers will eat more for it too. I also like to use it as topping on some granola and yogurt in the morning or even on pancakes as a substitute for syrup. It may seem like a pretty easy idea but some people add orange juice and liqueur but I dont think that's needed.

INGREDIENTS:

Berries - mix of any kind you like (I used blueberry, blackberry and raspberry)*
1 Can of Peaches slices in light syrup (796 ml) (Chopped Small but keep syrup)
1 Apple (Chopped Small)
1/4 Cantaloupe (Chopped Small)

*You can add any fruit you like, I would of added strawberries and pears as well but the ones at the stores weren't very good

DIRECTIONS

Open canned peaches and pour out the syrup into a large bowl - this will be your base.

Cut the peaches that remain in the can into smaller pieces.

Wash the berries and add them to the cut up peaches and syrup.

Cut up cantaloupe into small pieces as well as apple. Add it to the bowl - mix and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

BLACK BETTY SMOOTHIE - DAIRY FREE/VEGAN FRIENDLY

Smoothies are a great way to start of your day full of fiber and nutrition that can otherwise be challenging to get on a daily basis. I called this one Black Betty because of its rock and roll, rise and shine, pedal to the metal abilities to get your day started!!!

INGREDIENTS:

3/4 Cup MANGO (frozen or fresh) - for its fiber, potassium and vitamin A which is great for your hair!
1 Cup Berries* (frozen or fresh) - for their natural antioxidants
1 Cup Coconut Water - for electrolytes that boost the minerals your body needs to function
1 TSP Spirulina (optional) - to expel toxins, is high in protein, vitamin Band other nutrients.
2 Cup Kale - Nutrient dense food (Vitamins A, K, C, B6, Magnesium, Copper, Manganese, Potassium and Calcium)
Half a Cucumber - anti-inflammatory that plays an important role in brain health.
Half a Lemon - for digestion and vitamin C
1/4 Cup Fresh Mint for digestion

DIRECTIONS:

Place everything in a blender and go!
 

* I used blueberries, blackberries, raspberries and strawberry frozen mix

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

BANANA OATMEAL MORNING GLORY MUFFINS - VEGITARIAN AND DAIRY FREE

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I wouldn’t say breakfast is my favorite meal. Most people skip breakfast and I tend to be guilty of this too. Give me my coffee in the morning and perhaps a banana around 10:30AM and I’ll hold out till lunch. Studies have shown that skipping breakfast actually leads to overeating at lunch or worse choosing the wrong things to eat. When you are hungry you make the wrong choices just to get something quickly and those things tend to be full of calories and sugars that don’t give you the nutrition you need and only leave your body wanting more. So what can you do? BE PREPARED! I made these breakfast muffins as an “on the run” meal (cause Beyonce and Jay-Z ain’t the only ones). Full of fiber, protein, potassium and a little bit of sugar to give you the energy and fullness you need to get through till lunch.  I made mine with almond milk to avoid dairy but you can do as you wish. Happy eating my friend!

You may be wondering why I used a circular tray in theabove photo and it is because I lost my muffin tray recently during my move so I had to use this circular tray instead - it worked great.

INGREDIENTS

3 Ripe Bananas mashed
1 Cup Almond Milk (or equivalent)
2 Eggs
3 Cups of Oats
1 TBSP Baking Powder
2 TBSP Cane Sugar
1 TSP Vanilla Extract
1/2 TSP of Cinnamon (optional)
Chocolate chips (optional)

MATERIALS

Baking muffin tray
Baking muffin tray paper cups

DIRECTIONS

Preheat the oven to 350 degrees on Bake.

Combine all the ingredients in a bowl.

Line your muffin tray with muffin paper cups

Scoop out the ingredient mixture into each cup evenly and place in the oven for 25-30 minutes. You should smell the muffins, if not let them stay a little longer or test with a toothpick to see if they are done. If they are ready there should be nothing on the toothpick when you stick in into a muffin and pull it out.

Allow to cool before eating.

Did you find this recipe easy? What do you think of preparing this on Sunday night for the week - a realistic task? I would love to know what you think of this recipe! Please let me know any comments you have down below and I will be happy to hear from you and answer any questions you have.