Moist Banana Caramel Muffins

My long work hours have been taking there toll and I often find myself mid-afternoon reaching for the work lolly jar. Firstly, this is not looking too good on the old waist line. Secondly, these quicks spikes of artificial sugar are only acting as a quick fix. Instead, I need to focus on a solution to the problem - I need to start feeding my body with the right fuel to get me through my day.

So I decided to make some delicious, healthy muffins that will act as the perfect snack to get me through the 3pm slump. Bring on moist banana caramel muffins. Trust me, you wont feel like you are missing out when you take a bite out of these bad boys. The recipe is courtesy of the amazing Sophie Guidolin from her Eat Clean, Live Lean recipe book. 


Ingredients:

• 1/2 cup coconut flakes
• 125g coconut oil - 100g for the banana caramel, and 25g to the wet mix 
• 3/4 cup honey
• 3 ripe bananas 
• 3 eggs
• 1 1/2 cups of wholemeal self raising flour
• 2 tablespoons of soy milk
• 1 teaspoon organic vanilla essence
• 1/2 teaspoon cinnamon

Directions 

• Preheat oven to 180 degrees
• Using a nonstick pan, over medium heat, add 100g of coconut oil, the honey and the chopped banana
• Let the mixture simmer
• Whilst combine the eggs, soy milk, 25g of coconut oil, vanilla essence and cinnamon together in a bowl
• Once mixed, stir in the flour and coconut flakes to the mixture
• Ensure the banana mixture is soft and caramel-like. Once the banana have turned into almost a paste, remove from heat and allow to cool slightly
• Add the caramel banana mixture and mix until smooth and well combined
• Poor the mixture into prepared muffin tins and place in the oven for 20-35 minutes
• Once cooked through take them out of the oven
• Enjoy warm or cool for a tasty, artificial-sugar free treat 

Sydney Tea Festival

Tea enthusiasts, if you missed the annual Sydney Tea festival on the weekend then boy did you miss out. I was in tea heaven. As I walked through the door I smelt cinnamon and nutmeg, fruity aromatics and baked goods. I knew from that moment forward it was going to be a good day. 

Three of my friends and I strolled through Carriageworks taste testing tea to our hearts content. Some were aromatic, delicious and moreish, others were less to be desired. Each various tea adding a story an experience to that of tea tasting. The tea stalls were a mix of various teas from green, peppermint to hibiscus, served by sexy men with beards and man buns. Scattered throughout the stalls were tempting sweet and savoury treats. I consumed salted caramel macaroons, vegan cherry ripe granola, lemon semolina bars and chocolate ganache. Any idealisations of a summer bod were out the window with zero thoughts of regret and it felt good. 

For those of you who aren't lovers of tea hopefully you got dragged along to the festival to just share in the atmosphere. I am not sure my friend was impressed when we rocked up. She saw the sign stating 'Sydney Tea Festival' and goes 'f*ck right when all I wanted was a coffee.' Bless her cotton socks. So after hours of tea tasting we took her for coffee at the end and stuffed our faces with dumplings. Oh what a glorious day 

XOXO

 This my friends is a face of pure content :D 

Homemade Muesli Bars

I have such a sweet tooth and I usually dislike all of these 'healthy' takes on naughty treats. Sweet potato brownies were inedible and chickpea cookies were just all sorts of wrong. So you can understand my hesitation when it came to making a new 'healthy' treat. To my surprise this one was actually delicious. So delicious that they were gone within 24 hours. 

Ingredients:
2 cups rolled oats
1 cup desiccated coconut
1/2 cup wholemeal plain flour
1/4 cup pepitas 
1/4 cup flaked almonds
1 cup dried fruit
1 teaspoon bicarbonate soda
1/4 teaspoon sea salt flakes
1/3 virgin coconut oil
3/4 rice malt syrup or honey
1/2 teaspoon vanilla extract


Method:
Preheat oven to 170
Combine dry ingredients in a bowl. For the 1 cup of dried fruit originally the recipe was supposed to have 1/4 each of sultanas, goji berries and dried cranberries. Im not really the biggest fan of those dried fruits so I added half a cup of dates and half a cup of dried apricots (in my opinion this was the better choice) Meanwhile place oil and syrup in a small saucepan; bring to the boil and boil until the oil is melted. Remove mixture from heat and stir in extract
Add the oil mixture to your bowl of dry ingredients and stir. If the mixture seems still use your hands to combine the mixture more thoroughly. Spoon mixture into a prepared pan and press down firmly. Bake for 25 minutes or until golden. Remove from over. Cool on wire rack and then enjoy :D 

The Grounds

If you live in Sydney or visit often then I am sure you have heard of The Grounds of Alexandria. If not, then boy are you missing out on a smorgasbord or delicious food and beverages. 

You may have to wait a little while to get a seat but it is well worth the wait. Plus, whilst you are waiting you can wander the grounds looking at the amazing scenery, tasting the delicious treats at market stalls and visiting the resident pets (aka Kevin Bacon). 

Below was my breakfast/lunch! A lamb shank pie with a red wine jus, served with creamy mash and peas. Not going to lie I rolled out of there but I would have gone seconds as it was that delicious. 

Food: Kale Chips

Whilst your friends are snacking away on cholesterol filled potato chips, try snacking on these bad boys. Kale chips are delicious! Trust me. 

I actually don't like Kale to eat in salads or to add to smoothies, I find the flavour too overpowering. Kale chips on the other hand are crisp and delicious - cooking the kale and coating it in herbs seems to take away the strong flavour of the Kale. A healthy snack that will get rid of those savoury cravings.

Ingredients:

Kale

Salt

Coconut Oil

Herbs 

Method: 

Grab the Kale and slice along the edge of the stem. remove the stem so only the leafy part remains. 

Cut the Kale leaf into chips size pieces

Toss the Kale leaves in a large bowl with coconut oil and various herbs and spices

Place evenly on your oven tray and cook in the oven until nice and crispy

Now they are ready to eat

Food: Chocolate Brownie Overload

To celebrate easter I made an intense chocolate creation. I baked a triple chocolate fudge brownie, sliced up a magnum and topped it with mars bar pieces. Delicious and calorie free! Okay, the delicious part is true at least. 

Happy Easter my little bunnies 

XX