Mocha smoothie

I love this smoothie, it’s just delish. Sometimes I just don’t feel like a big breakfast first thing but need something in my belly and a pick-me-up.

 

Mocha smoothie

I’m sure you already guessed that this recipe contains coffee, I would suggest you avoid coffee if you’re struggling with endo pain. Personally I find one coffee a day is ok for me.

You can always omit the coffee and double the quantity of cacao to create a chocolate flavour. It will be a thicker consistency by omitting the coffee.

This smoothie uses pre-cooked pumpkin and zucchini, I cook batches of these veggies every week and keep in the fridge/freezer for later use in salads or smoothies like this.

It may seem odd using veggies in a smoothie but I promise you can’t taste them, they just provide a creamy consistency that fills you up.

You’ll need:

  • 1/2 cup of coconut milk
  • A handful of ice
  • 3/4 cup of espresso (cooled)
  • 3/4 cup of pre-cooked pumpkin
  • 1/4 cup of pre-cooked frozen zucchini (best steamed then frozen)
  • 1 tbsp almond butter
  • 1 tbsp cacao
  • 1/4 tsp cinnamon
  • A few drops of stevia (to equal one tsp sugar)
  • 1/4 tsp of vanilla powder (I buy pure vanilla powder online, it’s expensive but lasts for ages)

Method:

Blend on high until completely smooth and creamy, serve immediately and if you like, top with some crushed nuts, coconut flakes or some chopped banana.

Enjoy!

Meredith x

 

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Gummie treats

Gummie treats are delicious sugar free snacks and ideal for those with gut issues like leaky gut or SIBO. They’re fantastic for keeping sugar cravings at bay.

Gummie treat

The flavour I’ve used here is banana and turmeric but you could use just about any flavour you like.

Makes about 12-15 pieces.

You’ll need:

  • 1 cup of coconut milk (without additives like guar gum). I also like to use a combination of almond and coconut milk
  • 1/2 cup of filtered water
  • 1 tsp of turmeric powder
  • 2 tbsp of gelatin powder, I use Changing Habits
  • 1 ripe banana chopped
  • Optional – if you have a sweet tooth feel free to add some stevia

Method:

Combine all ingredients except the banana in a saucepan, heat and stir until the gelatin dissolves (don’t boil otherwise it won’t set).

Combine the liquid mixture and the banana in a blender until completely smooth, then pour into a flat rectangular or square shaped container, cover and refrigerate for at least four hours until set.

Yours in health,

Meredith x

 

 

 

Healthy chocolate mousse

Some Instagram friends requested this recipe so here it is; a healthy version of chocolate mousse. It’s low in sugar, contains healthy fats and protein. I like this as a filling snack or a lighter breakfast. Add as much topping as you like to make it even more filling.

 

healthy chocolate mousse

Feel free to play around with the quantities, sometimes I use a little less avocado and zucchini and add more ice which makes it lighter and fluffier.

I also use gelatin as it’s a great source of protein and helps create a lovely consistency. There are also some studies which suggest that gelatin may be helpful for gut repair (leaky gut). You could omit it from the recipe to make it vegan, but I haven’t tried that option yet.

A good tip for this recipe is to cook (preferably steam) some zucchini the night before, then pop it in the freezer so it’s ice cold, however freshly cooked zucchini will also work but try and cool it down as much as possible before using it.

Serves 1

You’ll need:

  • 1/4 avocado
  • 1/2 small zucchini chopped, steamed, then frozen or cooled
  • 1 tbsp cacao
  • 1/2 cup of coconut milk (or any other type of milk you prefer)
  • 2 drops of stevia (this can vary depending on your taste buds)
  • A handful of ice
  • 2 tsp of gelatin powder, dissolved in 1/4 cup of hot water (not boiling)
  • 6 macadamia nuts (optional)
  • 2 strawberries
  • Topping of your choice, I topped mine with strawberries and macadamia nuts

Method:

Prepare the gelatin by adding it to hot water, stir until it’s dissolved, add it and the other ingredients (except your topping) into your blender. Blend on high for around a minute.

Once the mixture is completely blended it should have a smooth, creamy consistency. Pour it into a serving bowl and add your topping.

Yours in health,

Meredith x

 

 

Spiced warm smoothie

Well hi! It’s been a while between posts as I’ve been focused on my studies, now it’s semester break I’m hoping to share a few recipes I’ve been enjoying.

This is such a warming, comforting and filling drink for cooler days, I love it in the morning when you don’t feel like solid food but need something in your belly.

WarmSpicedSmoothieTheHealingYogi.JPGFeel free to adapt the recipe by using different types of milk, I’m sharing what I’ve been using. Be cautious when buying nut or coconut milk from the store, they can have additives that aren’t great if you have health problems, for example guar gum or sugar, home made is always best but if you don’t have it then check the label.

You’ll need:

  • 1/2 cup cooked (still warm) butternut pumpkin (I usually bake mine)
  • 1 tbsp macadamia butter (find at your health food store or just soak 10 macadamias for 30 minutes before using)
  • 1 and a quarter cups of warm almond / coconut milk blend
  • 2 tbsp inca inchi protein powder (I like this type of protein powder for its nutty taste and it’s easy to digest)
  • 1/4 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp vanilla powder
  • 1/8 tsp ground cloves
  • 1 drop of pure stevia extract

Method:

Place ingredients in a blender or vitamix and blend until smooth and all ingredients are well combined.

Enjoy,

Meredith x

Blueberry pikelets

These are perfect if you’re feeling like a sweet treat. I like to use blueberries that are frozen, they just seem to work better in this recipe. Try to buy organic as berries tend to be heavily sprayed with pesticides, if you’re suffering from health issues your body will benefit from removing any excess toxins.

Blueberry pikelets thehealingyogi.JPG

Serves 1

You’ll need:

  • 1 tbsp coconut oil, plus 1 tsp extra
  • 1/3 cup of blueberries
  • 1 free range egg whisked
  • 1/2 ripe banana mashed
  • 1 tbsp coconut flour

Method:

Combine banana, egg and flour until smooth, add a few blueberries in and stir through. Add 1 tbsp of coconut oil to a large frypan and heat to med-high, once hot, dollop 6 portions of the mixture into the frypan. Heat another small frypan or saucepan to low, add the remaining coconut oil and add the remaining blueberries, allow them to soften and mix through the coconut oil. Meanwhile, when the pikelets look ready to turn, gently flip them over to finish cooking. Serve covered with warm blueberries.

Enjoy!

Meredith x