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A decadent green smoothie with a hint of cocoa. Kids will love it too.

1 tsp cacao nibs
1 small bunch mint leaves
2 tsps peanut butter
2 bananas
2 cups kale leaves
2 cups almond milk
4 dates
4 ice cubes
2
Add all ingredients to the blender and blend until smooth
See the full directions on my site
Nutritions

Calories
1311

Sodium
295mg
12% DV

Fat
15g
24% DV

Protein
18g
36% DV

Carbs
321g
109% DV

Fiber
43g
174% DV

Easy 4 ingredient salad. A deliciously simple warm pumpkin nutty salad bursting with flavour.

500 g Pumpkin
180g Halloumi Cheese
80g Pine Nuts
1 Large Cos Lettuce
1 tbsp Coconut Oil
4
http://www.littledishandspoon.com/pumpkin-halloumi-pine-nut-salad/
See the full directions on my site
Nutritions

Calories
84

Sodium
8mg
0% DV

Fat
4g
6% DV

Protein
2g
4% DV

Carbs
8g
3% DV

Fiber
1g
6% DV

Butternut squash quinoa soup is great comfort food, and is our version of squash (pumpkin) soup, so well-loved around the world. We roast butternut squash with garlic, cumin and honey and then use this as the base for the soup. Topped with a garnish of spiced quinoa, the soup takes on a bit of crunch and a slight heat

2 lb butternut squash (pumpkin) cut in half lengthways with seeds removed
2 cloves garlic peeled
1 tbsp olive oil
1 tbsp honey
1 tsp cumin, ground
1/4 tsp chili flakes dried, red
salt, ground sea
black pepper, ground
5 cups chicken stock or vegetable stock
Spiced Quinoa
1 cup quinoa
1 cup parsley finely chopped
1/2 tsp chili flakes dried, red
1/4 tsp cloves, ground
1/2 tsp ground cinnamon
1/4 tsp nutmeg, grated grated
1 tbsp olive oil
8
Pre-heat oven to 350 f (180 c) Place the garlic cloves in the hollows of the butternut squash. Drizzle the olive oil and the honey over the garlic and squash halves. Then sprinkle the cumin and dried red...
See the full directions on my site
Nutritions

Calories
194

Sodium
419mg
17% DV

Fat
7g
11% DV

Protein
7g
14% DV

Carbs
26g
8% DV

Fiber
3g
14% DV

Redefining Aussie Bites- A delicious healthy snack loaded with fiber A great tasting treat completely loaded with fiber.Aussie bite- A Hybrid of granola bar and a mini muffin. Being allergic to honey, I never tasted any cereal bar, granola, or muffins. I make my own bars. Heard many of my loved ones getting addicted to the Aussie bites. My sister calls it Australianized Indian Pinni. Though I have never tasted; one fine day, I went to Costco and noted down all the ingredients listed on the box.

1/2 cup coconut oil or olive oil
2 Tablespoon to 1 cup pure maple syrup or agave nectar ( depending on how sweet you like )
1 1/2 cups oats flour ( Blend old fashioned oats to flour )
1 1/2 cups oats
1/2 cup roasted quinoa seeds ( toasted, cooked or raw )
1/2 cup organic shredded coconut
1-2 Tablespoon flaxseed
½ teaspoon Baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup raisins
1 cup dried apricots or dried plum/figs
1 cup raisins
1 tablespoon chia seeds
2 tablespoon sunflower or roasted pumpkin seeds
20
1.Blend 1 cup of oats into a food processor. Process for about 1 minute until oats are milled. 2.You can lightly toast quinoa in a pan. If you like you can use cooked quinoa or toasted one or raw. Totally...
See the full directions on my site
Nutritions

Calories
264

Sodium
109mg
4% DV

Fat
12g
19% DV

Protein
4g
8% DV

Carbs
32g
11% DV

Fiber
3g
15% DV

There\\\'s nothing better than a salad for a spring lunch or brunch. This one uses succulent shredded chicken, Mandarin oranges and crunchy chow mien noodles. Yum!

4 cups chopped romaine lettuce
1 8 oz can of mandarin oranges, drained
1/3 cup sliced almonds
2 cups of shredded chicken
1/3 cup chow mien noodles
3 Tbls green onion, chopped
1/3 cup Chinese Chicken Salad Dressing
4
In a large bowl or platter place chopped lettuce. Add oranges, almonds, shredded chicken and toss to combine. Toss with dressing and plate. Top with green onions and chow mien noodles. Serve.
See the full directions on my site
Nutritions

Calories
262

Sodium
142mg
5% DV

Fat
12g
19% DV

Protein
25g
51% DV

Carbs
7g
2% DV

Fiber
2g
10% DV

Luscious Dark Chocolate Brownie Puddings with a Gooey Raspberry Centre * Gluten Free *

* 200 grams good quality dark chocolate
* 200 grams butter
* 2/3 cup brown sugar
* 4 eggs
* 1, 1/4 cups plain flour (can easily substitute with gluten free flour - I most like a mixture of half soy & half rice flour if cooking these for gluten free guests)
* ¼ teaspoon baking powder
* 1/3 cup sifted good quality cocoa powder
* 1 cup frozen raspberries
10
Preheat oven to 180 C (fan forced 160 C) and grease 10 mid-sized ramekins. Place butter and chocolate in a medium-sized saucepan over a low heat and stir until melted and well-mixed. Set aside for 10 minutes. Stir in sugar and eggs, then the flour, baking powder and cocoa and stir until just combined. Pour mixture into the ramekins, smooth the top, then spoon approx 1 tbsp berries onto centre of each, pushing some berries completely into the batter and leaving some poking out. Bake for for approx 25-30 minutes, checking at the 20 minute mark – you are looking for them to be fudgy and a bit gooey in the centre, but mostly set around the edges. Cool and then eat at room temperature. Cream / ice-cream is optional - I don\\\'t think it\\\'s necessary but my husband likes them with a dollop of thick cream.
Nutritions

Calories
296

Sodium
70mg
2% DV

Fat
16g
25% DV

Protein
3g
7% DV

Carbs
38g
13% DV

Fiber
6g
24% DV

This quick and creamy vegan dessert with have you wanting more. The combination of freshness from the mint, bitterness from the chocolate and sweet creaminess from the banana is irresistible and completely healthy! Win/Win!!

2-3 Frozen Bananas
1 Tbs Cacao Nibs (or any dairy free chocolate chips)
1 Handfull of Spinach
2 Small drops of Pure Peppermint Extract
1/4 cup Almond Milk (less or more depending on the quality of your blender)
1
2-3 Frozen Bananas 2 tsp Cacao Nibs (or any dairy free chocolate chips) 1 Handfull of Spinach 2 Small drops of Pure Peppermint Extract 1/4 cup Almond Milk (less or more depending on the quality of your blender)
See the full directions on my site
Nutritions

Calories
1961

Sodium
953mg
39% DV

Fat
20g
31% DV

Protein
16g
32% DV

Carbs
475g
161% DV

Fiber
26g
107% DV

These donuts are delicious and also vegan! They\\\'re super healthy but pack a flavour punch that is hard to beat. They are also really quick to make so go ahead and give them a try.

FOR THE DONUTS:
• 3/4 cup Almond Meal
• 3/4 cup Oat Bran
• 1/4 cup Norbu Sweetener (or any natural sweetener of your choice)
• 1/2 tsp Baking Soda
• Pinch of Salt
• 1 Tbs Chia Seeds Soaking in 1/3 cup of water
• 3/4 tsp Cinnamon
• 1/2 tsp Pure Vanilla Extract
• 2 Tbs Pure Maple Syrup
• 1 Mashed Banana
• 1/4 cup Almond Milk
FOR THE ICING:
• 1/2 an avocado
• 1/4 cup of powdered Norbu Sweetener
• 1 Tbs Cacao powder
6
FOR DONUTS: Heat oven on medium to high, around 180’c Combine all ingredients in a large mixing bowl Once combined, place evenly into a non-stick donut tray (spray with a little coconut oil if needed) Bake...
See the full directions on my site
Nutritions

Calories
203

Sodium
118mg
4% DV

Fat
6g
10% DV

Protein
5g
10% DV

Carbs
36g
12% DV

Fiber
5g
22% DV

This is my take on an old Nestle Recipe that is easy and fun, not to mention moreish.

2 x 400g blocks of Cream Cheese
1 x 395ml tin of Condensed Milk
100ml Double Cream
1 x Lemon Zest and Juice
1 x Lime Zest and Juice
200g Digestive Biscuits
60g Butter melted

5 x Strawberries quartered
50ml Double Cream
20
This may be prepared in oil sprayed silicone mini muffin trays or piped from a piping bag. Place the biscuits in a food processor and blend till finely chopped. Add melted butter and mix till it looks like sand. Place in an airtight container and place in the fridge. In a food processor add the 100ml cream, cream cheese, juice of lemon and lime and the condensed milk. Mix on high and scrape down the sides of the bowl with a scraper occasionally to make sure the mix is smooth and well combined. Pour the cream cheese mix into the muffin trays or into a clean bowl and allow to set in the fridge for 6 or more hours. To serve. Use a fork to break up the biscuit sand and spread a little over the bottom of a plate. Pipe or place the cheesecake mix off center and garnish with a quartered strawberry, a little of the zest and a mini dollop of the double cream.
Nutritions

Calories
65

Sodium
14mg
0% DV

Fat
0.48g
0% DV

Protein
0.5g
1% DV

Carbs
16g
5% DV

Fiber
1g
5% DV

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