BANANA FRENCH TOAST

Hey Everyone!!

Unfortunately this recipe is not vegan.... BUT I did use home grown eggs from some of the best looked after chickens ever!!!

Ingredients:

Half a banana

1 egg (organic free range)

A splash of almond milk

Two pieces of organic seed bread

Toppings:

Frozen mixed berries

Nectarine 

Green apple

Chia seeds

Shredded coconut

Method:

Mash your banana in a small bowl until it resembles a paste. In a separate bowl thoroughly whisk an egg and a splash of almond milk together, then combine the two and soak your bread in the mixture until fully covered. Heat a medium sized non stick pan with a small amount of coconut oil or nuttelex and cook until crispy on both sides. 

Grab a large handful of frozen mixed berries and place them in the pan after removing the Banana french toast. Cook until unfrozen. Slice your nectarine and apple. Arrange in a cool way on the plate and eat up!!

I hope you enjoy this recipe!!

ALSO, my ebook (vegan and vegetarian recipes) will be available for an introductory price of $10 for the first week and will then go up to a higher price. My ebook includes recipes from my blog, recipes I have kept hidden from you (snacks, dinners, drinks etc.) and possibly a workout plan! Get in quick and save your hard earned $$$$!! I'll let you know closer to the date when it will be available to purchase!

Grace xxx

BANANA & ALMOND BUTTER TOAST

Hey Everyone!!

A suuuper simple and easy recipe for breakfast or a snack! Almond butter is one of my favourite things to have on toast and it's extremely good for you! Packed full of protein it's great paired with nearly anything!! Just be careful not have too much as almond butter does have a high fat content (the good fats, like avocados).

Almond Butter Ingredients:

2 Cups of almonds

a couple of pinches or rock salt

Method:

Simply blend your almonds in a food processor until they become a thick paste, this may take a while depending on your machine! Once the almonds have turned into a paste add the pinches of salt and blend for another 30 seconds. Remove from food processor and place in an airtight container/jar and store in the fridge for up to two weeks!

Banana & Almond toast:

1 banana

1/2 teaspoon cinnamon

Frozen raspberries

1 teaspoon of chia seeds

almond butter to preference 

two pieces of organic seed bread

Method:

Cook your toast in a toaster, place almond butter on cooked toast and slice up the banana and scatter on top. Sprinkle over cinnamon, chia seeds and frozen raspberries.

As I said before, this is so easy!! Almond butter is also great paired with carrot, celery, snow peas, apple, grapes, berries etc....

ENJOY!!

Grace xxx 

MIXED BERRY FROZEN 'NICE-CREAMS'

Hey Everyone!!

 What more does one want on a hot summers day, than a nice refreshing ice-cream?! This 'nice-cream' recipe has got you covered!! (without all the nasties)

Ingredients:

1 orange

a massive handful of mixed berries

1 banana

a splash of almond milk

Blend all the ingredients in a blender until they form a smoothie consistency. Get yourself some ice-cream moulds and fill them up to the top and place in the freezer until set. 

Optional extras:

shredded coconut

chia seeds

crushed nuts

Add these into your smoothie AFTER you've blended all the other ingredients together.

And there you have it! A super easy recipe that will cool you off in a instant!! This is also great for ANY smoothie you have left over!

ENJOY

Grace xxx

CREAMY VEGAN PORRIDGE

Hey guys!!

For those of you who don't know, it's summer here in Australia. This usually means warm sunny mornings, hot days and hours at the beach... Tasmania has other ideas, punishing us with freezing mornings and rainy gloomy skies (with some exceptions - today is obviously one of the exceptions)

 This porridge is packed full of protein!!

Ingredients:

1 mashed banana

1/2 cup of rolled oats or plain old oats

1 cup of almond milk

2 tbsp of pea protein (optional) 

Frozen berries

Frozen mango 

Chia seeds

Simply mash your banana in a medium sized saucepan, add the oats and almond milk and place your saucepan over a medium to high heat. Stir continuously, until the oats have softened, add in optional portien powder and continue to stir until a majority of the liquid has been soaked up by the oats.

I hope you enjoy this easy breakfast recipe! Hopefully you won't be needing it much longer!!

Grace xxx

OMBRÉ SMOOTHIE

Hey Everyone!

Sorry there hasn't been a blogpost in a while, i've been super busy!! Good news is, ill be making and realising an EBOOOOK! not to sure on the exact dates, cost etc but you're bound to hear more!!

Super easy and really pretty smoothie today!

Ingredients:

1 banana

1 apple

handful of grapes

almond milk

a couple of spoons of crushed pineapple

HEAPS of mixed berries

Simply blend the banana, apple, grapes and almond milk (optional amount depending on your preference) until it becomes a thick constancy and poor a quarter to one half into your glass or jar. 

Add three frozen strawberries and blend until combined. Poor some of the mixture into the jar. Add a small handful of  berries and gradually add more as the glass begins to fill up. For the final layer add a large amount of frozen berries to make nana nice-cream.

ENJOYYY

Grace xxx

MANGO, AVO & BERRY LAYERED SMOOTHIE

Hey Everyone!!

This recipe is not for the faint hearted... Or small tummied! It's a bit of a weird combo but I was having a 'go big or go home' moment.

Sooooo, for the first layer:

1 banana

a handful of frozen mango

an orange

a small splash of almond milk

Blend to a smooth consistency and poor half into your jar, glass, bowl or whatever item you are using.

With the remainder of the mixture add:

a handful of fresh spinach

1/4 of an avocado 

2 apricot halves (I used canned) 

Blend to a smooth consistency and poor half into your smoothie holding item.

With the other half of your green mixture add:

a massive handful of frozen raspberries (or frozen mixed berries)

half an orange

Blend together your final layer and top with berries, chia seeds and nuts (I used raw cashews). I only used half of the raspberry mixture and gave the other half to my mum.

This smoothie is MASSIVE!!!!!! I struggled to consume all of it and I eat 24/7... This would definitely serve two people!! 

ENJOY!!

Grace xxx

VEGAN CRUNCHY CARAMEL SLICE

Hey everyone!

Before I get this recipe started I would just like to THANK YOU ALL FOR 5K BLOG VIEWS!! I am in shock! when I started this blog I thought everyone would think I was weird or crazy... But it has been the complete opposite (thankfully). Everyone has supported me and showered me in lovely comments and I am so so so thankful!!! As I am writing this I have a massive grin on my face and my family members are probably somewhat concerned...

Ok, enough of the soppy appreciation speech and now for the delicious goooooodness!!

Base:

1 cup of almonds (or half cashews half almonds) 

12 medjool dates

1 tbsp of cacao

1 tbsp of coconut oil (melted) 

1 tbsp of pure maple syrup (not the one full of sugar!!)

Method:

Blend everything together until it forms into a thick dough like consistency and press into a lined slice tray and place in the freezer. I ran my hands under cold water and didn't dry them when pressing the mixture into the tray as it was veeeerry sticky!

Caramel layer:

10 medjool dates (soaked in hot water - MUST do this if you want your caramel to be yummy and gooooie)

2 tbsp coconut oil (melted) 

1 tbsp of almond milk (add two tbsp for a less PB tasting caramel)

2 tbsp of peanut butter

1/3 cup of raw cashews 

Method:

Blend the dates together until they are in medium sized clumps. Add the remainder of the ingreidients and blend until the cashews become little cruncy lumps (I'm really struggling with my describing words... Sorry).  Remove slice out of the freezer and spread the caramel layer on top, pop back into freezer for 30 mins to 1 hour.

Choc layer:

3 tbsp of coconut oil

1 tbsp of cacao powder

2 tbsp of peanut butter

Method:

Completely melt coconut oil in a saucepan and remove from heat, add the cacao and PB to the coconut oil and stir until combined and the PB has melted. Poor on top of caramel layer and place back into the freezer to set over night.

Chop ino bit size pieces after the slice has completely set and store in an airtight container in the freezer.... and you're done!!

I hope you enjoy these scrumcious vegan crunchy caramel slices!! 

I have many other vegan treats coming your way, I will also be making a vegan raw 'cheese' cake so keep and eye out for that in the near future!!

I have also decided I will only be posting once a week, or possibly twice if I can't wait to share something! Or maybe when I create a new recipe that I think deserves sharing... anyway keep an eye out!

ENJOY

Grace xxx