Wednesday, 11 July 2018

Maca Power Breakfast Smoothie

maca power breakfast smoothie

This smoothie tastes creamy and indulgent, with a hint of caramel thanks to the inclusion of maca and a hit of comforting cinnamon. It is sweet with a slightly malty flavour. I've called it a breakfast smoothie largely because that's how I've been enjoying this smoothie recently, plus the inclusion of oats seems fitting for the morning but of course, you can make it at any time of day!

Three great health benefits: boosts immunity, energy boosting, beneficial for heart health

Serves 1
Enjoy immediately

1 frozen banana
1 cup almond milk (I always use unsweetened)
1 tbsp gluten free oats
1 tbsp smooth cashew butter
1 tsp maca powder
1/2 tsp ground cinnamon
1/4 tsp vanilla extract

1) Place all of the ingredients in a blender and blend until smooth and creamy. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 


Friday, 6 July 2018

Loaded Aubergine

loaded aubergine
I wasn't entirely sure what to call this dish, which is probably apparent in the rather unimaginative title but I didn't want to let such matters delay my posting of this recipe as it's the perfect light summer supper. Inspired by holidays in the Med, this is packed with fresh flavours and is simple to make, leaving you time to enjoy the summer sunshine. 

Three great health benefits: boosts immunity, good source of fibre, beneficial for digestive health

Serves 1
Enjoy immediately

1 aubergine
1 tbsp + 2 tsp extra virgin olive oil
1 clove garlic
2 sprigs fresh parsley
1 small tomato
6 green pitted olives
1 tbsp capers
1 tbsp pistachio kernels
1/3 red chilli (de-seed if you wish to reduce the heat)
Pinch dried oregano
Juice of 1/2 lemon
Sea salt and black pepper

1) Preheat oven to 180 degrees C.
2) Cut the aubergine in half lengthways and score the fleshy inside with a criss-cross pattern. Drizzle with 2 tsp of the olive oil. Bake (criss-cross side facing up) in a roasting tin for 25-30 minutes.
3) Meanwhile, whizz together the garlic, parsley, tomato, olives, capers, pistachio, chilli, oregano, remaining olive oil, lemon juice and salt & pepper in a food processor to roughly chop.
4) Turn the oven off. Place the mixture from the food processor on top of the aubergine and return to the warm (but off) oven for 5 minutes. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Monday, 2 July 2018

Banana Bread Bliss Balls

Halo Eats banana bread bliss balls

This is the recipe for one of the Bliss Ball flavours that I sell locally. Some people have said it's crazy that I sometimes share the recipes for the products which I sell through Halo Eats. Maybe they're right but I'm inclined to disagree. By sharing the recipes, it enables those who aren't able to access the Halo Eats Bliss Balls where they live to try them and I also feel that it showcases what an honest and wholesome product it is, with few ingredients. I don't see sharing as a threat and in any case, I guess it's no different to people who buy sandwiches for convenience- we all know how to make them but sometimes, it's just handy to buy something that someone else has made for you! Whether you buy these or try making them yourself, I hope you'll enjoy.

Three great health benefits: good source of fibre, beneficial for brain health, anti-inflammatory

Makes 10
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

125g walnuts
2 tsp ground cinnamon
150g medjool dates, pitted
1 banana
150g gluten free oats

1) Whizz the walnuts in a food processor to finely chop. Add the cinnamon and whizz again before adding the dates, followed by the banana and then the oats.
2) Form into balls. Refrigerate for at least an hour to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to 
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