It would be ill-mannered of me to start this post without first apologising for my serious illustration of MIA over the past few months. It’s a crappy excuse I know, but life’s demands have been getting the better of me. Life before full time Uni, work commitments and several ongoing projects allowed for much more time in the kitchen, but I’ve been feeling very guilty lately so I’m going to make a huuuuuge effort to post more regularly from now on!
What better way to butter you up than with a pretty little sweet treat?
My website is definitely calling out for more quick and tasty on-the-go snack recipes, so I thought I’d go down the ‘bliss balls’ road, only these ones don’t contain dates and are almost fructose free. The coconut and almond give these balls a velvety creaminess, which is lovely with the tartness of the lemon and raspberry. They’re perfect to munch on in between meals, with a cuppa, or when those after-dinner sweet cravings strike!
Lemon & Raspberry Oat Balls
Ingredients Makes approx. 10 balls
1 cup oat flour (made from approx. 100g rolled oats – see method)
1/2 cup almond meal/flour
1/2 cup unsweetened desiccated coconut plus extra, to roll.
1/8 cup melted coconut oil
1 cup thawed frozen raspberries
zest of 1 lemon
2 tbs rice malt syrup
2 tsp vanilla extract
1/2 tsp salt
In a high-power processor, process the rolled oats until a fine flour forms. Around 100g oats should yield 1 cup of oat flour.
Add the remaining ingredients and pulse until the mixture is smooth and well combined. It should be very soft (they set quite hard in the fridge), but not dry or wet. Add more oat flour/coconut oil if necessary.
Roll into balls using your hands, then roll in desiccated coconut, cacao or crushed macadamias. I rolled some of mine in crushed goji berries and bee pollen, but the plain coconut ones are my fave! Allow to set in the fridge for at least an hour before eating.
Store in an airtight container in the fridge for up to a week.
Synonymous with all things indulgent, the Silly Season is a time for feeding the soul…
We find ourselves kicking back more, getting outdoors more and filling our social calendars with BBQs, parties and beachside gatherings. Any excuse to get together with friends and family over beautiful food and one too many drinks will do.
So yes, between all the Christmas, New Year and summertime (for us Aussies) festivities, it’s almost impossible to stay as disciplined with your diet as you normally would. It feels like you’re perpetually surrounded by a sea of lip-smacking food, and it somehow seems more justified to pick at anything and everything just because “it’s the festive season!”.
The most important thing is to not be too hard on yourself.
I choose to look at it this way: if you can’t loosen up and treat yourself at this time of year, then when the hell can you?! That pretty pavlova wasn’t just put there to take photos of. You are supposed to enjoy this time of year and everything it has to offer. With that said, while I might loosen my belt (literally) and pick at more desserts, cheese boards and processed snacks than I usually would, this doesn’t mean that all my other healthful habits go down the drain. I certainly don’t want to miss out on yummy food, but I also know that going totally overboard will leave me with nothing but a heavy guilty conscience and five extra kilos. As with any time of year, maintaining balance is important. Some things I do to achieve this balance include staying hydrated at all times, opting for vodka, lime and soda over sugar alcoholic drinks, filling up on veggies and quality protein at meals so that I don’t have a bottomless pit when it comes to dessert, chewing my food slowly so I enjoy each mouthful, drinking green smoothies each day to leave less room for unhealthy and processed snacks, taking long walks and swimming whenever I can. I try to be as mindful as possible, while enjoying myself all the while.
It’s easy(ish) to stay in control of what goes into your mouth when you’re at home, but not so much when your plate is at the hands of someone else – you naturally feel pressured to eat everything that’s being served up to you, and unless your family and friends are squeaky clean raw vegans (which mine certainly are not), chances are you’re going to be faced with an array of not-so-healthy temptations. To combat this, I make a big, bright salad like this one whenever I’m asked to bring a plate of food to a gathering, so there’s always something delicious and healthy for me to fill up on and I won’t be as likely devour my weight’s worth of double brie, cabana and cheesecake.
This Maple-roasted Pumpkin and Chicken Salad with Strawberries and Macadamias is fab – I can’t wait to share it with you. But first, here are some snaps from Chrissy Day, all taken on my iPhone because although Santa very generously gave me a Canon EOS 700D SLR so I can start doing real food photography, I’m not quite ready to move from the comfort zone of my iPhone 5 just yet.
As I’m sure you can imagine, I had a ball preparing festive treats all day (and night) long on Christmas Eve…
I first made this salad around two months ago, and it’s already become my go-to staple of the season. It’s simple and has enough substance to serve to your family any day of the week, but it’s also a little fancy, making it the perfect dish for entertaining. Casual indulgence, if you like. Donning just the right amounts of sweet, sour and savoury, this salad will have your taste buds singing and your belly satisfied. Like any salad, this recipe is very forgiving, so feel free to play around with it. If you’re after a vegetarian dish or light side salad, simply leave the chicken out. This salad is wonderful when the roasted veggies and chicken are warm, however, it’s just as delicious cold, so don’t worry about being meticulous with timing everything. Leftovers make for a perfect lunch the next day!
1/4 Jap/Kent pumpkin, peeled and cut into 3cm chunks
1 large sweet potato (approx. 700g), washed, peeled and cut into 3cm chunks
1/2 cup macadamias, chopped roughly into halves
2 tbs + 2 tsp pure maple syrup
1.5 tbs oil (olive, coconut or macadamia)
200g baby leaf salad mix
100g cherry tomatoes, halved
1 punnet (approx. 200g) strawberries, sliced
1/2 cup spring onion, chopped (green part only)
1 tsp dried oregano leaves
1 tbs pepitas (pumpkin seeds)
Small handful each fresh basil and parsley (flat-leaf), roughly chopped
100g goat’s curd or Danish feta, to serve (omit for dairy free)
EVOO, to serve
Balsamic vinegar, to serve (optional)
Himalayan sea salt, to taste
Preheat oven to 170*C and line a tray with baking paper. In a small bowl, coat the macadamias with 2 tsp maple syrup. Pour onto the baking paper and place in the oven for 10 minutes or until golden and caramelised. Remove and set aside to cool completely. Store in an airtight container until ready to use.
Turn the oven up to 200*C and line a tray with baking paper. In a large bowl, coat the pumpkin and sweet potato chunks with 2 tbs maple syrup, 1.5 tbs olive oil, oregano and salt. Bake for 45 to 50 minutes, turning half way through. For the last 5 minutes of baking, add the pepitas to the tray. As always, cooking times will vary from oven to oven and depending on the size you’ve cut your veg. Use my photos as a reference to determine if the veggies are ‘done’ or not. This salad works best when the veggies are a little on the ‘under’ side – quite soft in the middle and caramelised and chewy around the edges. Don’t let them crisp up too much as the caremelisation will dry out!
While the veggies are roasting, arrange the salad leaves in a servings bowl or platter. Drizzle leaves with a little olive oil and a small amount of balsamic vinegar, if using (the balsamic goes perfectly with the strawberries and feta, but be sure to only use a tiny bit otherwise the salad will be too sweet!).
When the veggies are ready, top the salad mix with the spring onion, fresh herbs, cherry tomatoes, strawberries, roasted veg, chicken, feta, macadamias and pepitas. Just before servings, finish with a tiny sprinkle of EVOO. Enjoy!
One of those people who still, even at 22 years of age, puts milk, cookies and carrots out for Santa and his reindeer and wakes up to an overflowing human-size stocking on Christmas Morning. For me, tinsel-adorned traffic lights signify that it’s time to start blasting Michael Buble’s 2011 Christmas album in my car, and that CD doesn’t come off rotation until mid-January. I find excuses to go driving late at night just so I can “ooh” and “ahh” at the fairy light exhibitions in Melbourne’s backstreets. Even the tackiest light displays send ripples of sweet nostalgia through me.
Maintaining our childhood Christmas fantasies, even when we’re far too old to do so, is kind of a big deal to my family. It is, after all, the most wonderful time of the year…
How could I not be at ease with the world when the most wonderful day of the year is only one shy week away, the early Summer sun is shining outside, I’ve just spent the afternoon decorating the tree and wrapping presents, and my oven is exhaling the most delightful notes of ginger, cinnamon and maple?
My home has been diffused with the smell of freshly baked sugar cookies and gingerbread, except it’s not sugar cookies, nor is it gingerbread; It’s my Gingerbread Granola. And it’s a winner. I’ve already eaten a third of the tray, it’s that good (oops).
Slightly sweet and slightly spicy, this Gingerbread Granola recipe is a gorgeous marriage of cinnamon, ginger, pecans and coconut. It’s sweetened just enough with maple syrup, and subtle pops of lemon and dried cranberries bring all the flavours together. Like any good granola should, it offers that perfect crunch and crispiness before it melts in your mouth.
Gingerbread for breakfast? YES PLEASE!
However you use this granola is entirely up to you; pair a generous handful with your favourite nut milk and berries for a wholesome fuss-free brekky, sprinkle it over smoothie bowls, banana ‘ice cream’, or whiz it through smoothiesto amp up their flavour, thickness and nutritional content. It’s also great to snack on as is, but try to portion it out so that you don’t go overboard (If only I could take my own advice – hopefully you’ve got a little more self-discipline than I do!)
For something a bit spesh, try layering the granola with stewed oranges or other fruit and your favourite yoghurt (coconut or full fat) in individual glasses – the perfect Christmas Parfait for brunch entertaining! I can’t wait to serve these to my family on Christmas Morning while we rummage through our stockings…
And if you’ve really got your loved ones in mind, make lovely homemade gifts by filling up jam jars with the granola and tying festive ribbon and gift tags on them. Everyone loves homemade edible treats! I also added gingerbread babies (as pictured, available at Coles) to the jars for an extra gingerbread-y touch – not exactly clean, but hey, it’s CHRISTMAS!
Slightly sweet and slightly spicy, this Gingerbread Granola recipe is a gorgeous marriage of cinnamon, ginger, pecans and coconut. It’s sweetened just enough with maple syrup, and subtle pops of lemon and dried cranberries bring all the flavours together. As any good granola should, it offers that perfect crunch and crispiness before it melts in your mouth.
This recipe is very forgiving, so feel free to mix it up. So long as you’re mindful of dry to wet ratios, you can pretty much throw in whatever you’ve got on hand!
Dietary info: Vegan, wheat free, dairy free, egg free, refined sugar free (see notes), low FODMAP (lessen nut & coconut quantities to further reduce FODMAPs), fructose-friendly (omit dried cranberries to lessen fructose load). For a gluten free version, simply replace the rolled oats with a mix of other suitable cereals, such as activated buckinis, puffed quinoa, puffed corn, rice flakes or more rice crisps. For a grain free version, replace most of the oats and rice crisps with buckinis and increase the nut, seed & dried coconut content (if FODMAPs are not an issue for you).
3 cups rolled oats (sub in activated buckinis for gluten free or Paleo)
1 cup rice crispies/puffed rice
1 cup shredded unsweetened coconut
1 1/2 cups raw nuts of choice, roughly chopped (I used mostly pecans and almonds, but macadamias and walnuts would also be great)
1/2 cup seeds of choice (I used pepitas and sunflower kernels)
2 tbs coconut sugar
3/4 tsp finely ground Himalayan sea salt
1 tbs ground cinnamon
1 1/4 tsp ground ginger
1/2 tsp ground cardamom
1/3 cup dried cranberries (unsweetened if possible, omit for strictly fructose friendly – see notes)
1/2 cup melted coconut oil
1/3 cup pure maple syrup (you could also use rice malt syrup)
1 tbs lemon juice
Preheat oven to 160*C and lightly grease a large baking tray (I use cold pressed coconut oil spray, available at Coles).
In a large bowl, combine all the ‘dry’ ingredients except the dried coconut and cranberries.
Add the ‘wet’ ingredients, gently folding with a large wooden spoon until the dry mixture is evenly coated. If you taste the raw mixture at this point, you may notice that it tastes quite tangy and leaves a strange feeling in the back of your mouth. DO NOT FRET! That’s just the uncooked ginger, and the resulting flavour once it’s cooked will be gorgeous. It might also seem a little too sweet, but most of this sweetness cooks out in the baking process too.
Bake for 15 minutes, then remove from oven, add the dried coocnut and give the tray a good mix to ensure the granola cooks evenly. Return to the oven for a further 10-15 minutes, or until fragrant and lightly browned.
Remove from the oven and mix through dried cranberries. The granola will continue to cook and crisp up after you’ve taken it out of the oven, so don’t worry if it’s a little soft or wet. Allow to cool completely before transferring to airtight containers or glass jars. The granola will keep for 1-2 weeks if stored in a cool place away from direct sunlight.
A few of you fructose malabsorbers may be wondering why there’s dried cranberries in this recipe. Well, there’s two reasons: firstly, from a fructose sensitivity perspective, unless you’re in the elimination phase of the low FODMAP diet, you should be able to incorporate small amounts of moderate-to-high FODMAP foods into your diet; And secondly, from a general health perspective, I try to limit my intake of dried fruit (AKA concentrated sugar/fructose) as much as possible, however, I couldn’t be a bigger advocate of “everything in moderation”, and a few cranberries in your granola ain’t gonna kill you. Plus, they really bring this recipe together and, well, it’s CHRISTMAS! Convinced?
While we’re on the sugar note, you may notice that this recipe contains a little more sugar than my usual recipes do (1/3 cup pure maple syrup + 2 tbs coconut sugar). In my opinion, this recipe is too yum not to follow, so I recommend sticking to it and serving it with unsweetened nut milk and low-sugar fruits like berries. However, if you really must be extra sugar-conscious, simply cut out the coconut sugar and lessen the maple to 1/4 cup. You may wish to add some powdered stevia to taste at the end to bring the sweetness up a notch, but be careful not to overdo it.
It shouldn’t come as a surprise to you that 98% of packaged muesli bars on the market are not at all healthy.
Despite their efforts to market themselves as wholesome snacks, most muesli bars on the market are loaded with nasties. And those nasties aren’t necessarily always the usual suspects, either. Sure, if you’re into reading labels, you’re probably used to avoiding unpronounceable chem-lab names and numbers which translate into artificial preservatives, sweeteners and other additivies. And sure, you might do a quick scan of the sugar content. But how much notice do you pay to where all that sugar is coming from? The majority of muesli/snack bars out there are loaded with added sugar, whether it’s straight-up refined (white/brown sugar, golden syrup), unrefined like in the ‘healthier’ varieties (honey, maple syrup, agave nectar, coconut sugar/nectar, rice malt syrup etc.), or sneakily disguised as being the most ‘natural’ sugar sources of all: dried/raw fruit and fruit juice concentrates.
As I write this, I’m analysing the labels of 2 different muesli bar boxes I found in my pantry. They’re by a popular ‘real food’ supermarket brand, marketed and believed to be truly healthy. Yes, most of the ingredients are whole, and one thing I’ll give them is how transparent they are about the ingredients they use, but they’re still out of touch with the anti-added sugar movement. Either that, or they know most people will read “honey” or “apple juice concentrate” and think that it must be healthy.
One of said muesli bars contains 6 DIFFERENT SOURCES OF SUGAR: cranberries, sugar, glucose, honey, rice syrup and apple. The other contains 5 sources: glucose, honey, sugar, cranberries and sultanas.
SUGAR, SUGAR, SUGAR…
Of course, if you don’t have fructose malabsorption, then finding a healthy packaged snack is less of an ordeal because there’s a whole heap of health bars on the shelves of health food stores and even supermarkets now. The problem for someone like me is that all those ‘refined sugar free’ and ‘raw’ bars and bliss balls usually scream one thing: FRUCTOSE. They’re pumped with agave (which is 70-90% fructose), dates, and dried fruit. And dried fruit is practically just concentrated fructose. So, without being too controversial, I’d argue that 90% of those raw food bars and bliss balls aren’t that great for you anyway, whether you can digest them or not. Most of them are glorified lollies with a little extra fibre and protein, disguised in rustic packaging with words like ‘raw vegan’ and ‘no added sugar’ sprawled across them. No added sugar? OF COURSE THEY DON’T CONTAIN ADDED SUGAR! They don’t need to add sugar on top of all the syrup and fruit, because if they did, those bars would be distastefully sweet.
Like I always say, there is such a thing as too much of a good thing.
And regardless of how ‘natural’ the sugar source is, if it’s as sweet as a lolly, it probably isn’t that good for you.
I’m pretty sure that you get my point by now: most muesli bars are unhealthy, and even the semi-healthy ones are often packed with fructose and are thus out-of-bounds for those who cannot digest excess fructose. I should quickly note that fructose friendly snack bars do exist, but I’m yet to come across one that ticks all four boxes: it’s gotta be honestly healthy, fructose friendly, filling, and YUMMY! All the ones I’ve tried lack in an area or two.
These Honestly Healthy Fruit-Free Muesli Bars are super easy to whip up and the recipe is very forgiving. If you don’t have a particular ingredient, don’t stress, just use something else that’s similar in density (except maybe for the oats and eggs, you’ll need those!), being mindful of wet to dry ratios. This is a great base recipe, so feel free to mix things up! Try adding things like goji berries (dark choc-coated gojis would be delicious for a more decadent treat), cacao nibs, or a little unsweetened dried fruit, like cranberries or raisins. While this recipe is relatively high in protein, you could even incorporate your favourite CLEAN protein powder into the mix, to make it a great post-workout snack.
When divided into 24 pieces, each serving contains just 3g of sugar, which is equivalent to 2 large strawberries. These bars are super filling so you can be sure they’ll tie you over to your next meal. They’re also high in fibre, healthy fats, protein and antioxidants, and relatively low carb, making them a perfect snack any time of day.
Keep them in an airtight container away from direct sunlight for up to a week. I also like to keep a little container of them in my car’s glove box (in cooler weather), and one wrapped up in my handbag to ensure that I’m prepared for a snack attack no matter where I am.
Fructose Friendly Muesli Bars
Makes 24 snack squares (or 12 large bars).
Dietary info: fructose friendly, low FODMAP, wheat free (contains spelt), dairy free, refined sugar free, soy free.
Contains gluten (oats & spelt), eggs and tree nuts.
2 cups rolled oats
1/2 cup unsweetened shredded coconut
1/4 cup wholemeal spelt flour
1 cup mixed seeds (pepitas & sunflower kernels)
1/2 cup raw nuts (almonds & pecans), roughly chopped
1 tbs chia seeds
1-2 tsp cinnamon (depending on how much you like cinnamon)
1/2 tsp cardamom
1/4 tsp ground dried ginger
1/4 tsp Himalayan sea salt
3 eggs (organic & free range, if possible)
1/4 cup sweetener (I used half/half pure maple and rice malt syrup)
1/4 cup natural nut butter (I used peanut)
2 tbs melted coconut oil
1 tsp pure vanilla extract
2 tbs water
Stevia, to taste
Optional: cacao nibs, 3 tbs dried fruit (raisins, sultanas or cranberries), protein powder
Preheat oven to 180’C and line a slice tray or square cake tin with baking paper.
Combine all the dry ingredients in a large bowl. At this point I also added 1/2 tsp of concentrated stevia extract powder (see notes).
In another bowl, lightly beat the eggs, then whisk in the remaining wet ingredients. Add wet mixture to dry mixture and combine well.
Press firmly into prepared slice/cake tin and sprinkle the top with some extra pepitas and coconut, if desired. Bake for 25-30 minutes, or until firm and golden brown (as pictured).
Remove from oven and allow to sit in tin for 10 minutes. Remove from tin and cool on a wire rack for a few hours. Use a sharp knife to remove the edges of the slice. Cut slice into desired pieces, and store in an airtight container away from direct sunlight for up to a week.
As always, the amount of stevia you use will depend on what type of stevia you have. If it’s concentrated powder or liquid, you’ll only need a tiny bit. If it’s granulated, you can use a lot more because concentrated pure stevia is 8 times sweeter than granulated stevia. Those with FM will only be able to use concentrated stevia anyway, as granulated varieties contain fillers to increase their volume, such as inulin and fructo-oligosaccharides, which we cannot digest.
Some individuals with FM might be more sensitive to nuts and needs than others. If this applies to you, reduce the amounts. However, the amounts I have used should be pretty safe, especially when the recipe is divided into 24 servings.