A Minty Fruit Smoothie

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We are going to have pizza tonight, so an hour before I decided to line my stomach with a fresh minty and fruity smoothie.  This way I’ll feel a little less guilty knowing that I have fruit in my tummy before I consume huge amounts of pizza yumminess!

INGREDIENTS

1 small banana peeled
7 strawberries
1 pear sliced into chunks
A few sprigs of fresh mint
1 cup pineapple juice

METHOD

Blitz all the ingredients in a Nutri Bullet or blender until smooth

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Serve with some ice or add a little water if the smoothie is too thick

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Springtime Treat…

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Our banana and coconut bread finished so quickly! That this morning I made another batch.  However I wanted,  “actually rephrase”  My four year old wanted a lemon drizzle cake and there was NO WAY! he was going to have lemon drizzle cake for breakfast !!  So yours truly, came up with an alternative in the form of a lemon and banana shiny drizzle bread!

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I must admit to myself that this is a really really good tasty and healthy recipe and can definitely be eaten for breakfast by all.  He was satisfied with the lemony tang and I was ecstatic with the banana content, which will see him through his day

The recipe is simply My Banana Coconut Loaf but omitting the desiccated coconut and adding a lemon sugar syrup at the end whilst the bread is still hot

To make the lemon syrup : Melt 3 to 4 tablespoons of icing sugar in the juiceof one fresh lemon on a slow heat.  Once all dissolved,  just pierce the bread with a fork and pour over the syrup,  this way it will absorb into the bread and a yummy combination will emerge.

Enjoy this bread as much as we are friends, have a beautiful weekend, see you soon!  Much love, D x

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Quinoa with Spinach & Balsamic Glazed Tomatoes

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This has to be my most favourite quinoa salad dish to date! Last night we wanted something really light and healthy and this ticked all the boxes. Recently you may be noticing that I have been creating a lot of Mediterranean recipes. I just love the flavours and am probably secretly craving the sun, sea and sand!
A taste of the Med will hopefully keep me going! Until I get there!

An excellent vegan dish also, just leave out the feta and use an alternative if you wish. The balsamic vinegar helps mingle all the flavours and really brings out the sweetness in the juicy cherry tomatoes. I need to go buy some more quinoa today to make some more. Have a stunning day! Much love D x

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INGREDIENTS

150g baby spinach
12 asparagus spears chopped
16 cherry tomatoes halved
1 tbsp olive oil
1 garlic clove minced
½ tsp salt or to taste
½ tsp dried oregano
Dash of Balsamic vinegar
1½ cup pre cooked quinoa
Feta cheese (optional)

METHOD

• Heat up the oil in a deep pan with the garlic on a medium heat. Once the oil is hot add the asparagus and cherry tomatoes

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• Season with the salt and oregano. Stir fry so that everything is coated in oil. Lower the heat and cook for 5-8 minutes until the asparagus is tender

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• Splash in a little Balsamic vinegar and mix well. Place the fresh spinach on top of the cooked asparagus and tomatoes and turn off the heat

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• This way the spinach will wilt a little but largely remain soft and fresh. Leave to sit for 10 minutes

• Place the quinoa in a large mixing bowl, mix in the asparagus, tomatoes and spinach. Making sure you get all the juices and dressing in

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• Combine well and serve warm with some crumbled feta cheese

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An Instant Taste Of Mexico

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Yesterday I ate the most creamiest silkiest avocado ever.  It scooped out of its shell so easily and made for a lovely healthy snack.  Tangy, salty and spicy all my favourite flavours! 

It’s so satisfying when you know you’re eating something you really like and is very good for you!  I just had to share this flavour combination with you all…

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You’ll need…

An avocado just ripe
Lime
Piri piri chilli spice mix
Salt

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Slice avocado into half, season with salt, sprinkle on the spice mix and then saturate in fresh lime juice!

Yup that’s it! It was sooooo delish!

I’ll be back with a funky flatbread recipe very soon! Until then, have a beautiful day!! Much love, D x

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Corn On The Cob With Garlic Butter & Lime

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I always find myself coming back from my parents home with bags and bags full of food and goodies. My Mum and Dad can’t help themselves but to pack me up lots and lots of stuff! In my goodie bag this week I had some sweet corn and last night had the perfect opportunity to quickly cook and season it for a light dinner.

So simple as dimple as it may seem! ;)…my husband and I really enjoyed the sweetcorn dressed in a salty yet sour dressing with traces of garlic aroma and taste mingling away with the butter and lime

Quickly go get yourself some corn on the cob and try this today! Have a sweet and day! Enjoy! Much love D x

Lime & Garlic Butter Corn On The Cob

INGREDIENTS

2 corn cobs in quarters
2 tbsp low fat butter spread
1 level tsp garlic granules
1 lime
Salt to taste

METHOD

Cook the corn on the cob quarters in some boiling water 4 15 to 20 minutes or until the kernels are tender

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Meanwhile mix the butter with the garlic granules combine well as a little salt if you wish at this stage to it

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Once the corn is done, carefully spread the garlic butter all over a cob and then drench in fresh lime juice. Sprinkle more salt if you wish

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