Healthy Blueberry Bran Muffins

At the moment everyone seems to be going crazy for the 5:2 diet. This recipe featured in The Times magazine a few weeks ago amongst a collection of 'under 300 calorie' recipes. I was amazed that they more or less have no fat in them, and it is the curdling of the milk that makes the liquid thicker. I decided to give these a go for a snack to see how they worked out and they were really delicious! The blueberries help to keep them moist, and considering they are only 150 calories each - they're pretty good! Give them a go!

Recipe: (Makes 10)

- 200ml skimmed milk

- Juice of half a lemon

- 150g of plain flour

- 100g self-raising flour

- 1 tbsp of oat bran (I used wheat bran)

- 2 tsp baking powder

- 1/2 tsp bicarbonate of soda

- pinch of salt

- 50g muscovado sugar

- 1 tbsp runny honey

- 1 egg

- 2 good handfulls of blueberries

How to make:

- Combine the milk and the lemon juice together in a jug and leave for 5 minutes to rest. Preheat the oven to 180c and line a muffin tray with cases.

- Mix together all of the dry igrediants together in a large bowl. Add the honey and the egg to the milk and whisk with a fork until combined, then add to the dry mixture.

- Mix until it comes together and then fold in the blueberries. Spoon the mixture in to the muffin try and pop in the oven.

- Bake for around 18-20 minutes until they are golden on top and a skewer comes out clean.

 - Then enjoy! These muffins can also be enjoyed as a pudding if you add some ice cream or a dollop of yoghurt! 

 Enjoy 

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Healthy Banana, Oat and Chocolate Chip Cookies

I am currently living down in the south of France as I am doing a French and Wine course! Our cooking facilities are not terribly fantastic so I haven't been able to do much baking, but I eventually got around to making some 'cookies' this afternoon. They are not your typical cookie, as they are healthy! I originally saw the recipe on Blogilates website but I wanted to make my own version using some chocolate chips. 

They are ridiculously easy to make and only have around 50 calories per cookie (depending on what size you make them!). The other upside to these cookies are that there are only 3 ingredients needed- and they're the kind of ingredients that one always has lurking in the cupboard. They have a soft texture with a slightly crisp outside, and the chocolate chips are perfect with the banana flavour - give them a go! 

Recipe: (makes 16)

- 1 cup of Oats

- 2 very ripe Bananas

- Good handful of Chocolate chips ( I used dark)

- Handful of Raisins (optional)

How to make:

- Preheat the oven to 200c and line and grease a baking tray.

- Firstly mash the bananas until they are almost a liquid consistency. Then add the Oats, Chocolate chips and raisins if using. 

-  Mix throughly until combined and then using a spoon, dollop the mixture on to the making tray. Then bake in the oven for about 15 minutes, but keep an eye on them to check they dont burn around the edges. When ready they should have a golden top.

- Leave to cook and then enjoy with some tea for a healthy treat! 

Cookies ready to go in the oven!

Close up!

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Healthy Date, Almond and Oat Cookies

I love making/ baking anything that is healthy, so I was really excited to come across a healthy chocolate chip cookie recipe that used Coconut oil as the fat source. I took parts of this recipe and adapted it to include oats and dates, and it worked really well! The result was a soft in the middle, yet slightly chewy around the edge cookie and they were so good they didn't last long enough to make it in to a tupperware box! 

So have a go at making these cookies, they are very delicious, easy to make and also Vegan which is a plus! 

Recipe: (makes 12-14)

- 180g (2 cups) Almond flour

- 90g (1 cup) Oats

- About 16 small Dates, chopped

- 1/4 tsp salt

- 1/4 tsp baking powder

- 55g (1/4 cup) Coconut oil, melted

- 2 tbsp Honey

- 1 tbsp Vanilla extract

To make: 

- Preheat the oven to 200c and grease and line a baking tray. Melt the coconut oil- I find this easiest done in a little bowl in the microwave.

- Mix all of the dry ingredients together in a large bowl, and then add the wet ingredients and mix. The mixture will be quite crumbly, but If you feel it is too crumbly then add more coconut oil or even a little milk might work to bind it together. 

- Then wrap the dough in some cling film and leave to rest in the fridge for 20-30 mins just to cool down.

- Take the dough and roll in to balls and place on to the baking tray. Then squash down the balls to make in to a cookie shape. 

- Bake for about 7-9 minutes, but keep an eye on them as they will brown around the edges quickly. Take them out when they are lightly browned on top and underneath. 

- Allow them to cool on a wire rack before eating them as they will be quite crumbly when still warm.

- Then enjoy!! 


Photo how to:

Chopping the dates in to small, rough chunks

The dough resting in cling film

The balls of dough squashed in to cookie shape

The cookies ready for baking 

The cookies cooling on the wire rack and looking delicious! 

Enjoy!!

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Aubergine and Chickpea Curry

I absolutely love Aubergine, and also Chickpeas- so for me this is a fabulous recipe! I was wondering what to do with the aubergine I had sitting in my fridge, so I searched Aubergine curry recipes online and came across one on BBC food: http://www.bbc.co.uk/food/recipes/spinachaubergineandc_88020. 

I decided to roughly copy the recipe but with some changes to adapt to what I had lurking in the cupboard. 

It was really quick and easy, and great served with lentils, rice, naan bread or popadoms- and of course the essential mango chutney!

Recipe: (serves 3 generously)

- 1 large Aubergine

- 1 Red onion (white would also be fine!)

- 400g tin of Chickpeas, drained

- 400g tin of chopped Tomatoes

- Bunch of fresh Coriander (stalks included)

- 1 garlic clove

- 1 tsp Coconut oil

- 1 tsp curry paste (any type you like)

- 1 tsp black mustard seeds

- 1 vegetable stock cube + 50ml boiling water

- Seasoning 

- Rice/ Lentils/ Naan bread/ Popadoms to serve

To make:

- Finely chop your onion and garlic. Then chop up your aubergine in to reasonably large chunks (as they shrink when cooked). 

- Heat the coconut oil in a large pan and then add the onion when melted. Once the onion has started to soften, add the garlic and black mustard seeds. Then add the curry paste and cook for a minute or so.

- Add the chunks of aubergine and stir to coat in the curry mixture. Add the chopped tomatoes, chickpeas and the small amount of vegetable stock (just for extra liquid). Also add the stalks of the fresh coriander (these have just as much flavour as the leaves and perfume it nicely!). Bring it up to the boil and simmer for about 15-20 mins until it has thickened and the aubergine is cooked. 

- Sprinkle with the remaining coriander leaves and serve with your choice of rice, lentils, naan bread or popadoms and enjoy! 

Photo how to: 

Softening the onion with the garlic and mustard seeds.

Coating the aubergine chunks in the curry mixture

The aubergine curry before leaving to simmer for 15-20mins.

The aubergine curry after simmering, and ready to serve!

Vibrant green coriander for sprinkling on top!

The finished aubergine curry with lentils, popadoms and mango chutney!

Enjoy!

More recipes soon!

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Chocolate chip banana ice cream

Like a lot of other people, I have become rather partial to banana ice cream all of a sudden! I first made it about 6 months ago when I came across it on Pinterest. I have up till now been making the plain banana flavour with a spoon or two of nut butter in, but I thought it was about time I tried a chocolate version. And I am pleased to announce that this chocolate chip banana ice cream is utterly delicious and creamy just like dairy ice cream! Aaaaand it is the easiest recipe EVER!

Recipe: (makes a large tub)

- 10 very ripe bananas

- 1 1/2 tbsp Green and Blacks unsweetened cocoa powder

- Dark chocolate chips/ bar chopped in to small pieces

To make:

- Chop the bananas in to rounds, put in to a freezer bag and then in to the freezer. Freeze them overnight or for several hours until completely frozen.

- Pop the frozen banana pieces in to your food processor and whizz. This will take quite some time, so dont be alarmed if it seems slow. You will need to scrape down the sides and stir the mixture quite often.

- Once the mixture becomes smooth and creamy, this is when you add the cocoa powder. Whizz again to combine, and then add the chocolate chips and whizz again. 

- Now you can either eat the ice cream straight away as a soft serve ice cream, or as I do, pop it in to an air tight container and back in to the freezer to become more solid.

- Enjoy! - I like to top my ice cream with more chocolate chips/ chopped nuts or crumbled Amaretti biscuits for a delicious healthy treat!

Note: You will need to take the ice cream out of the freezer about 20 mins before you want to eat it to unthaw a little as it is quite hard, or pop it in to the microwave!

Enjoy!!

Pippa 

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Aubergine 'Chips'

I was having a search on the internet for some cooking inspiration and I came across these wonderful Aubergine Chips! They looked so crisp and also a good accompaniment to the Peanut Chicken and salad I was making for dinner.

These Aubergine chips are so easy to make, and also really healthy! You just have to dip them in egg, then Parmesan bread crumbs and bake for about 15 mins in a hot oven! I seasoned my breadcrumb mixture with some Chili flakes and Paprika, but you could try any mix of spices.

Recipe:

- 1 Aubergine

- 1-2 eggs, Whisked (depends on how much aubergine you have)

- 1 Cup of dried bread crumbs

- Good grating of Parmesan cheese

- 1 tsp Chili flakes

- 1 tsp Paprika

- Salt and Pepper

To make:

- Preheat oven to about 180c

- Mix the breadcrumbs with the chili flakes, paprika, Parmesan cheese and salt and pepper

- Then Cut the Aubergine in to 'chip' like shapes

- Dip the Aubergine chips in to the whisked egg first, then in to the bread crumb mixture and then place them straight on to an oiled baking tray. Repeat until all are coated.

-Bake in the oven for about 15 minutes, but keep an eye on them so the bread crumbs dont burn towards the end of baking.

- Serve them with salad, or just with a tomato dip!

The whisked egg and the bread crumb mixture.

The Aubergine ready to go in the oven!

A close up of the Aubergine chips!

Hope you enjoy this recipe! 

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