Raspberry Coconut Chocolate Slice

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INGREDIENTS

2 cups shredded coconut

2 tablespoons rice malt syrup

1/2 cup raspberries or cherries

1 teaspoon vanilla essence

1 tablespoon almond milk

TOP: 100g 65-75% or 95% dark chocolate

METHOD

Mix all the ingredients together (except dark chocolate) in a bowl and mix in thoroughly using your hands or spoon. Line a baking tray with baking paper and spread mixture evenly and press in tight into tray.
Pop in the freezer for 1-2 hours.
Melt the dark chocolate, take out tray and pour chocolate over evenly. Freeze for anothe 30-60 minute.
Cut and serve cold.

Cut into small pieces. Now be careful not to eat to many, which is easy to do. 2 pieces is perfect to have.

No bake chocolate coconut bars

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Ingredients

3 cups shredded coconut

1/3 cup maple syrup

1/2 cup chocolate nips

1 teaspoon vanilla essence

1/2 cup coconut cream

Method

  1. Using a food processor, add the shredded coconut, maple syrup, coconut cream and vanilla essence.
  2. Add the mixture to a lined baking dish and firmly press in like you would a cheese cake base.
  3. Freeze for an 60 minutes
  4. Add 1/2 chocolate nibs and 1/3 cup coconut cream, can either melt on stove top or microwave until a firm mixture not runny.
  5. Spread mixture over coconut base
  6. Freeze for further 30-60 minutes

Cut into small pieces. Now be careful not to eat to many, which is easy to do. 2 pieces is perfect to have.

Crispy peanut butter cookie

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Ingredients 

100g rice bubbles or 6-8 rice cakes

1 cup peanut butter

1/2 cup chocolate nibs

1/4 cup coconut oil

1/2 cup maple syrup

Method

  1. line a baking tray and set aside
  2. in a large bowl add your rice bubbles or rice cakes and set aside
  3. In a microwave bowl, add your chocolate nibs, peanut butter, coconut oil, maple syrup and melt until full combine.
  4.  Pour liquid mixture over rice bubbles or rice cakes until full covered by mixture thoroughly.
  5. Using a large spoon, scoop out a small amount and place on lined baking tray around 5 cm apart.
  6.  place in fridge until firm
  7. Enjoy

Low Carb Chocolate Cookie

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Ingredients

1.5 cups Almond meal

1/4 cup mapal syrup

1/4 cup coconut oil

1/4 teaspoon baking soda

1 teaspoon vanilla essences

1/2 chocolate nibs

Method

  1. melt the coconut oil for 20-30 seconds in microwave
  2. Add all ingredients together and mix it thoroughly
  3. Roll into small cookies, size of 50 cent piece.
  4. Place on a baked lined tray
  5. Bake in oven for 10-15 minutes at 180 degree.
  6. Let cool down
  7. Enjoy

 

 

No Carb Healthy Truffles

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Ingredients: 

1 cup or 150g raw almonds OR 150g  almond meal, I prefer almond meal
2-3 scoops vanilla or chocolate protein
1-2 tablespoons chia seeds
1/2 cup shredded coconut
1/2-3/4 cup sugar free mapal syrup, gives you the sweetness
1-2 teaspoons vanilla essences

*Note: add unsweetened almond milk a little at a time to the mixture if dry*

Desiccated coconut to cover balls

 

Equipment:

  • Food processor
  • Fridge

Instructions:

  • Put all ingredients in a food processor until the mixture comes together, scraping down the sides as needed
  • If the consistency is a little dry or crumbly, add in a little almond milk or water as required and process again – consistency can be a factor with the strength of your food processor.
  • Roll into small bites, and roll each bite in desiccated coconut to cover
  • Pop in the fridge until set, around 30 to 45 minutes
  • Store bites in the fridge in an airtight container

Egg Quiche

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Ingredients: 

6 to 10 full eggs
100-125g  shredded ham/bacon pieces/ chicken/tuna or what ever meats you like
100g low fat shredded cheese
Any green vegetables of your choices, mushroom, broccoli, squash, capsicum, onion
2 tablespoons black olives (optional)
pinch of sea salt
pinch of black pepper

You can vary the ingredients to your taste buds.

 

Equipment:

  • baking dish
  • baking paper

 

Instructions:

  • Add all the eggs to a bowl and whisk well.
  • Add all ingredients to the egg mixture and mix thoroughly
  • Pour the mixture into the lined baking dish.
  • Pop into oven at 200 degrees for around 30 to 40 minutes
  • Serve hot with a salad or can be eaten on the go cold.

No carb lemon balls

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Ingredients: 

1 cup or 150g raw almonds OR almond meal
1/2 cup raw cashews(optional)
2 tablespoons coconut oil
1 lemon, juiced and zest
teaspoon vanilla or 1/4 cup sugar free mapal syrup ( optional) gives you the sweetness
2-3 scoops vanilla protein

 

Desiccated coconut to cover balls

 

Equipment:

  • Food processor
  • Fridge

 

Instructions:

  • Put all ingredients in a food processor until the mixture comes together, scraping down the sides as needed
  • If the consistency is a little dry or crumbly, add in a little more coconut oil or water as required and process again – consistency can be a factor with the strength of your food processor
  • Roll into small bites, and roll each bite in desiccated coconut to cover
  • Pop in the fridge until set, around 30 to 45 minutes
  • Store bites in the fridge in an airtight container

Dark Chocolate Truffles

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Dark chocolate healthy truffles:

Ingredients (roughly 75 small balls)

  • 3 cups rolled oats
  • 1/2 shredded coconut
  • 3 scoops chocolate whey protein powder
  • 1/4 cup chia seeds
  • 100g dark 90%  chocolate
  • 1/4 cup Avalanche stevia chocolate powder (optional)
  • 1 teaspoon vanilla essences
  • 1/4 cup of almond/ coconut milk
  • Fine desiccated coconut

Instructions 

Melt dark chocolate

Combine all ingredients except coconut/almond milk in food processor and mix thoroughly.

Slowly add almond/coconut milk to form correct mixture, soft enough that mixture doesn’t stick to hands.

Once you have a dense mixture, roll into small balls.

Roll through fine desiccated coconut and place on a lined baking paper tray or plastic container.

Place in refrigerator for 1-2 hours.

Makes 75 small balls.  Enjoy – no guilt. They are awesome, a great treat.

 

Potato and Carrot Rosti

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Ingredients

1) 3 small potatoes.

2) 3 small carrots

3) Small amount of chive or red onion( half)

4) 50g lean ham, or cold cuts of your choice

5) 25g shredded low fat cheese
6) Salt and pepper to taste.

7) 2 full eggs

8) Low fat cheese spread.

9) herbs and spices to your taste.

 

Method

  1. Preheat oven to 180 Degrees
  2. Grate potatoes and carrots
  3. Finely cut chive or red onion
  4. Lightly beat the eggs
  5. Add the potato, carrot and chive/onion, herbs and spices to the egg mixture.
  6. Mix all ingredients throughly.
  7. Spread mixture evenly on a baking tray making a square
  8. Cook for 30 minutes
  9. Let the Rosti cool down for 10-15 before spreading evenly low fat cheese.
  10. Place ham or cold cuts on top of Rosti, then add another layer of low fat spread on top of ham
  11. Gently roll the Rosti into a wrap
  12. Sprinkle low fat shredded cheese on top
  13. Grill for 10-15 minutes.

Egg Bacon Fried Rice

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INGREDIENTS

Serving Size: 4

3 large eggs
150-200g  bacon
1 medium onion
1 tablespoon coconut oil
1-2 cups cooked rice
Salt, to taste
Black pepper, to taste
2 tablespoons soy sauce

PREPARATION

1. Beat three eggs in an empty bowl and add a bit of salt until well-combined.

2. Cut bacon into 1-2 cm pieces and dice the onion finely.

3. Heat oil in either a wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs; when they are almost done, remove from wok and set aside.

4. Add bacon to the wok and allow it to render down and become crisp. Once the bacon is done, take it out of the wok and set aside, along with the scrambled eggs.

5. Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice, make sure the rice is fluffed and cooled, and stir-fry for 2 to 5 minutes. Use spatula to break up any clumps. Add the salt, pepper, sugar, and soy sauce. Stir for another minute or so.

6. Once there is steam coming off the rice and it is completely heated through, add scrambled eggs and cooked bacon.