Christmas Day Breakfast 

We actually cannot believe that Christmas has come around so quickly, how are we already thinking about what we are going to eat for breakfast on Christmas morning, its mad. We did however think it would be the perfect opportunity to share with you a little recipe that will help start your Christmas morning, nothing fancy just keeping v simple, v quick and most importantly vv tasty.

Christmas breakfast has always been quite a big deal in our households, we always start our Christmas with a super yummy breakfast and a glass or two of champagne. Christmas Day always revolves around food and every meal has got that extra bit of magic added to it usually in the form of champagne in our houses. We have therefore decided to jazz up our breakfast up this year to make it that little bit more special and went for waffles topped with cream cheese and smoked salmon YASSS! If you wanted to you could even shape the waffles into snowflakes or Christmas trees!

recipe below makes 5 waffle so double or tripple the recipe if you have more mouths to feed.

Ingredients
125g Plain Flour
½ tsp Caster Sugar
½ tsp Baking Powder
¾ tsp Mustard Powder
¼ tsp Smoked Paprika
½ tsp ground pepper
210ml Milk
65g Unsalted butter
2 Medium eggs

Method
Place the flour, sugar, baking powder, mustard powder, paprika, salt and pepper in a large mixing bowl.
Mix until all ingredients are combined
In a separate bowl, whisk the milk, butter and eggs.
Make a well in the dry mix, and pour the wet mix into it gradually, whisking until fully combined
Leave the batter on the side for 5 minutes
Switch the Waffle Maker on and lightly oil, close the lid and allow the waffle machine to heat up
Once the waffle maker is hot enough pour the mixture into the centre of each waffle
Close the lid and leave to cook for 4 minutes, without opening the lid
Open the lid of the machine carefully and remove the waffle
Repeat with the remaining batter and keep the rest of them warm in the oven on a wire rack to ensure they do not become soggy

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Gingerbread Man Recipe

It is really Christmas if you haven’t tucked into some delicious homemade gingerbread men? We think not! Ever since we were little it has been a tradition to make them and every year they taste just as good.

We use the same recipe year in year out as it has never let us down, they are rich and spicy and just so dam tasty. Everyone we know has tried them and they always ask for the recipe, so we thought we would publish it on our blog.

We are going away for the weekend to Bath with some of our school friends so these will definitely be coming along for the ride (if they make it that far).

Recipe
275g Flour (plain or you can use spelt flour)
1tsp Baking Powder
1tsp Cinnamon
2tsp Ginger
100g Coconut Sugar
75g Unsalted Butter
1 large egg
50g Maple Syrup
50ml Milk

Method

  1. Line a baking tray with grease proof paper
  2. Sift the flour, baking powder, cinnamon and Ginger into a large mixing bowl
    Add the Coconut Sugar and stir until combined
  3. Chop the butter into small segments and add to the dry ingredients. Use your fingers to rub the ingredients together, continue to do so until the ingredients look like bread crumbs
  4. In a measuring just whisk an egg and add the maple syrup and milk
  5. Make a well in the dry ingredients and poor the egg mixture in
    Stir until all the ingredients come together and form a dough
  6. Wrap the ingredients in cling film and leave in the fridge to cool for 30 minutes
    While the dough is in the oven preheat the oven to 160oc
  7. Flour a kitchen worktop and roll out the Dough to about a 1/4 inch thick. cut out gingerbread men (we did trees as well this time) with a cutter
  8. Bake in the oven for 15 minutes. Allow to fully cool before eating and decorating if you wish to do so

London’s Best Salad

Salad is great and there are so many places to grab a salad in London and we want to show you that salad isn’t boring and where to find the best salad in London.

Now this isn’t going to be an easy task as there are so many places these days to grab a salad and this blog post would be super long. Instead we have decided to find the best chain salad and then the best independent salad.

Pod Food

Pod Food first opened their restaurant in 2005 and now have 24 chains in London so you are bound to find a Pod Food near you. There are many salads to choose from in Pod that will suit all your needs from vegan, vegetarian and clearly identified allergy needs. Pod also do hot food to order from the counter but their range of salads are very impressive. We believe the GYM BOX is the best salad to choose from here, with 429 calories it is your perfect lunchtime meal and also perfect post workout.
The GYM BOX comes with humous, fallafel, brocolli and a veggie salad and tastes amazing.

Squirrel

We found this place on Instagram after an evening of stalking hashtags and just had to visit. Located in South Kensington very close to the Natural History & Science Museum and close to The Albert Hall. This is a lovely part of London with many cute restaurants and cafes and Squirrel is one of them.
You can get breakfast here but the salads are what steal the show. There are lots to choose from, including kale salads, Thai salads and warm grain salads. You can however also make your own salad for £6.95 so it can be tailored to suits your needs and also what your preferences are. All the choices are in the counter for you to see and pick and everything is very fresh. This independent chain is definitely one to visit for one of London’s best salads.

Let us know where you think we should go next to try one of London ‘s best salad.

Mocha Protein Shake

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That protein kindly sent us some of their protein so we decided to make a delicious post work out shake because we love them. We used the ‘Chirpy Chirpy Choca Mocha with organic coffee’ protein.

That Protein is a plant based protein powder and for once the protein actually tastes great. They are dairy free, no added sugars, non GMO, no sweeteners and free from anything artificial.

We decided to add a couple of other ingredients to make our shake thick and creamy- the best way to have a shake. We have tried it with just water though when we have been in a rush leaving the gym and it still tastes great!

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Recipe
1 scoop of that protein mocha flavour
1 banana
8 frozen cherries(3 for decoration)
Handful of ice
Almond milk
Tea spoon cacao nibs (leave some for decoration)

Place all the ingredients in a blender and whizz it up until combined! Top tip always put your protein in last so it doesn’t get stuck to the sides (its a nightmare if it does and you will find yourself shaking the blender trying to get it to combine).

A super easy recipe to follow!

The Perfect Handbag Snack

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Snacking should be our middle name, we love to snack snack snack!  We always try and make our snacks as healthy as possible, usually opting for a piece of fruit or a healthy snack bar. We find that snacking helps keeps us going until our next meal and stops us over eating when we come to eating our next meal.

We always have snacks floating around our handbags/rucksacks that we can tucks into when those hunger pains start or boredom kicks in because let’s be honest who doesn’t eat when they are bored.

When we received these funky nut snack pots in the post we were over the moon. They are such a good idea and nothing we have ever seen before, we have of course seen peanut butter and apple slices etc. that you can get from M&S but never snack pots with crackers, banana chips or breadsticks.

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We have tried four of the snack pots:

Hazel Butter Dark Chocolate with Banana Chips- Vegan, Gluten Free & 261 Calories
We absolutely loved the dark chocolate hazelnut butter it was so delicious and definitely a pot we will be purchasing desperately. it went really well with the banana chips but then again it would have gone well with ANYTHING it was incredible!

Peanut Butter Honey & Sea Salt with Mini Sticks- Vegetarian, Tasty & 185 Calories
If we had to choose this one would probbaly be our least favourite (has to be the one with the least calories in haha). We did really like the honey peanut butter it was quite sweet but we wouldn’t really choose to have it with bread sticks.

Cashew Butter Milk Chocolate Honeycomb & Crostini- Vegetarian, Tasty & 203 Calories
WOW is all we can say this snack pot was sooo dreamy we LOVE honeycomb it is incredible. We have made our own cashew butter but never purchased it before (I know mad) but we definitely will be because it was so creamy and delicious so that’s another one to add to the basket.

Peanut Butter Four Seed with Banana Chips- Vegan, Gluten Free & 244 Calories
We had actually already tried the four seed peanut butter (its a great savoury alternative). We were quite surprised it was being served with banana chips because initially we would have said the bread sticks BUT we were pleasantly surprised when we tucked in.

Raspberry & Coconut Loaf Cake

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This raspberry and coconut loaf cake is refined sugar free, we love re creating delicious and traditional recipes and adapting them to make them slightly healthier. This is our latest creation and we think you are going to love it! Its the perfect cake to enjoy on a sunny afternoon either on its own or with a cup of tea.

P.s we also like to spread a little bit of peanut butter (or any kind of nut butter) onto a slice of the loaf cake, its delicious!

cake 2

Ingredients
200g oats blended
100g dedicated coconut
30 frozen raspberries
1tsp baking powder
4tbsp maple syrup
150ml almond milk
1 egg

Toppings
1tbsp dedicated coconut
10 frozen raspberries

Method
Pre heat your oven to 180oc
Line a loaf tin with Greece proof paper or a loaf tin liner and Greece with coconut oil
Blend your oats and pour into a large mixing bowl
Add the remaining ingredients to the bowl and stir well with a wooden spoon until combined
Pour the mixture into the lined loaf tin
Sprinkle the tbsp of dedicated coconut and 10 raspberries on top of the mixture
Place in the oven for 45 minutes and check if it cooked through when removing from the oven.

Carrot cake with a cashew frosting

If you have followed our blog for a while you will know we love to indulge in healthy sweet treats. We always stress how important we think it is to enjoy a balanced life making sure you eat everything in moderation.

We love baking but sometimes we also like to experiment and bake using healthier ingredients so we can enjoy these delicious sweet treats more regularly. This time we decided to experiment and make our very own refined sugar free carrot cake with a cashew nut frosting.

carrott cake

It tasted utterly delicious and we will definitely be making it again soon! Our families loved it and couldn’t even tell that is was a healthy version that sure is a sign of a good cake because healthier alternatives can lets be honest sometimes taste rather bland to some peoples taste buds.

Please note- we used a relatively small cake tin for this recipe if you want to make a larger cake then double the recipe.

Ingredients
200g Oat flour (we just blend oats we have in the cupboard)
1tsp baking powder
1tsp bicarbonate of soda
3tsp ground cinnamon
1.5tsp ground ginger
50g raisins
25g chopped walnuts
1tbsp Coconut sugar
1 large carrott
125ml almond milk or a milk of your choice

Cashew Frosting Ingredients
75g Cashews
1tbsp Pure Maple syrup
2tbsp almond milk
1tsp coconut oil

Method
Soak the Cashew nuts in water up to two hours before you need them.
Pre heat the oven to 180oc
Line a cake tin with grease proof paper (we used a relatively small cake tin for this recipe.
Blend the oats and place them in a large mixing bowl
grate the carrot and place to one side
Add the baking sofa, bicarbonate or soda, coconut sugar, cinnamon and ground ginger in the bowl and stir until combined
add the raisins, walnuts and grated carrot and stir
Gradually pour in the almond milk and mix until all the ingredients are combined
Pour the mixture into the lined cake tin
Place in the oven and cook for 30 minutes
Whilst the cake it cooking you can make the cashew frosting, first you will need to place the cashew nuts in the blender and blend until the cashews have broken into small pieces.
Pour in the the maple syrup, coconut oil and Almond milk and blend until well mixed.
Spread the cashew frosting evenly on the cake.
Sprinkle the carrot on top and enjoy with a cup of tea or coffee 🙂

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Sweet Potato Brownies

Chocolate brownies are one of our go to bakes, we love them and so do our family and friends. We have created the most delicious chocolate brownie recipe but unfortunately like most indulgent treats they are incredibly unhealthy.
We wanted to create a recipe we could enjoy on the regular without getting a sugar carb hangover the next day. We did quite a bit of research on ingredients that would work best and eventually decided on sweet potato.
We got family members to try the baked goods to see if they could guess what they were made of and not one got it right. They were all shocked when we said it was sweet potato and you literally cannot taste it at all.
Sweet potato brownies.png
Makes 12 large brownies or more if you cute them smaller! 
Ingredients 
3 medium sweet potatoes (roughly 700g)
15 pitted dates
4 tbsp raw cacao
120g ground almonds (we just blended ours)
100g oat flour or you could use a flour of your choice
30ml milk of your choice we used oat milk
5 tbsp maple syrup
Method 
Preheat the oven to 180oc
Line a baking dish
Peal the sweet potato and cut them into chunks
Place sweet potato into a steamer and cook until they are soft this took about 15 minutes
Once the sweet potato is really soft add them to the food processed along with the dates and blend until combined
Combine the ground almonds, raw cacao and oat flour before adding the sweet potato mixture, maple syrup and milk
Place mixture into the lined baking dish and cook in the oven for 18-20 minutes
Remove from the oven and let the brownies cool before cutting them
Let us know if you have experimented with any other ingredients as we would love to know!

Healthy eating on a budget

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Healthy eating doesn’t have to be expensive. You don’t have to shop in Whole Foods and you certainly don’t have to spend more money. So many people think convenient fast foods are cheaper than fresh wholesome foods.  We want to put this myth to bed and help people maintain a healthy diet whilst eating on a budget.

If you have any other tips and tricks then please share them with us!

healthy eating 1

Buy in Bulk- We would suggest purchasing your food in bulk for example buying bigger bags of rice, oats and pasta will be cheaper and these are as good go to staples to have in the cupboard.  You should also think about purchasing your meat in bulk there are several established websites that sell meat such as Muscle Foods.  Compare pre packed fruit and veg to loose fruit and veg. Check the price per kg some brands will make loose more expensive where as others will bump the prices up on pre packed goods as its more convenient.

Cook in bulk and from fresh- If you don’t enjoy cooking and it feels like a chore this is probably the last thing you are going to want to spend your evening doing. It will definitely be worth it and your bank balance will thank you for it. If you cook in bulk then you can freeze meals or eat them the next day for lunch or dinner, that way it will limit your cooking time in the long run.

Limit eating out/ ordering take away – Eating out can be expensive, why not eat out when you are celebrating something or as a treat when you want to catch up with family or friends. Don’t just eat out because you cannot be bothered to cook or wash up the dinner plates. Eating out is not only expensive it is likely you will end up eating a less nutritional meal.

Buy frozen fruit- We love purchasing frozen fruit and Tesco have recently introduced single fruit bags e.g. kiwi or mango. These are so much cheaper than fresh fruit and have a longer sell by date. We like having frozen fruit in our porridge for breakfast or enjoyed in the evening as a snack with some yoghurt.

Shop online/write a list- Ever been to the super market and ended up purchasing items you really don’t need? Yes we have all been there! When ordering food online it is unlikely you will purchase foods you do not need especially if you are following a shopping list.

A few other tips- purchase all nuts in the world food sections of the supermarket they are always half the price, Purchase produce when they are in season and don’t throw away leftovers eat them the next day or freeze them.

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Refined sugar free banana bread

We really wanted to bake some banana bread one Sunday afternoon when we were browsing the fruit and vegetable isles in the supermarket. Most supermarkets bag up banana that are about to go out of date and sell them for about 20p bargain!

Banana bread is great because you can eat it at any time of the day! Well you can with this banana bread because it is sugar free and still tastes so delicious! The bananas are sweet enough and become even sweeter once cooked so you wont even notice the lack of sugar.

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Ingredients
3 ripe bananas
200G oat flour (we just blend oats that we already have in the cupboard)
30g chopped walnuts
1 tsp baking powder
1tsp bicarbonate of soda
100ml milk of your choice
1tbsp coconut sugar (optional)
5g Oats

Method
Pre heat your oven to 180oc
Line your loaf tin and grease with some melted coconut oil
Blend the oats until they are fine and resemble flour
Mush 2 of the bananas in a mixing bowl
Slice the remaning banana
In a separate bowl mix your oat flour, baking powder, bicarbonate of soda and walnuts
Once combined add the mashed banana and half of the slices banana and stir
Pour in the milk and stir
Pour the mixture into the loaf tin
Place the remaining sliced on top of the mixutre
Sprinkle the handful (5g) oats and coconut sugar on top
Bake the banana loaf for 30 minutes until cooked throughout
When cooked let cool and enjoy

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