Friday, 19 October 2018

Matcha Smoothie

matcha smoothie

I woke up the other day feeling tired and hungry.. but after pressing the snooze button one too many times, I was also in a hurry. Necessity being the mother of invention, I threw together this smoothie incorporating energy boosting matcha and enjoyed a healthy breakfast on-the-go. It's satisfying and packs in a couple of portions towards your "5 a day", whilst most importantly, being delicious! It certainly helped to perk me up even if I did get out of bed on the wrong side!

Three great health benefits: energy boosting, good source of antioxidants, good source of fibre

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana
1 handful spinach
1 cup (250ml) almond milk
1 tsp matcha powder
1 tsp maple syrup

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

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 15 October 2018

Easy Miso Curry

easy miso curry

This simple but flavourful curry is perfect for a mid-week meal. As tends to be the case with this type of dish, it tastes even better if made in advance so that the flavours have a chance to infuse. I like to serve this on a bed of brown rice and sprinkled with chopped coriander.

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

Serves 3

Ingredients:
2 tsp coconut oil
1 clove garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 inch piece ginger, grated
1/4 butternut squash, peeled and chopped into bitesized cubes (250g)
100g chestnut mushrooms
1 red pepper, chopped (150g)
1 x 400g tin chopped tomatoes
1 x 400ml tin coconut milk
1 tbsp miso paste
Sea salt, to taste

Method:
1) Heat the coconut oil in a saucepan over a medium heat on the hob. Add the garlic, chilli and ginger and lightly fry for a minute.
2) Add the butternut squash, followed by the mushrooms and red pepper and stir well.
3) Stir in the chopped tomatoes and coconut milk. Simmer for 10 minutes.
4) Stir in the miso paste and salt and simmer for a further 10-15 minutes, until the squash is cooked through.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Friday, 12 October 2018

Pumpkin Spiced Cookies

pumpkin spiced cookies

Lots of you have been asking for autumnal recipes and now that the temperature has started to drop, I've been feeling really inspired! These Pumpkin Spiced Cookies aren't too sweet but contain comforting spices, oh-so-autumnal pumpkin and have a crumbly, cookie-like texture. 

Three great health benefits: boosts immunity, promotes healthy skin, anti-inflammatory 

Makes 10-12 cookies

Ingredients:
1 cup gluten free jumbo oats
3/4 cup gluten free oats
1/2 cup pumpkin seeds
1/2 cup coconut sugar
1 tsp gluten free baking powder
Pinch sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/2 cup pumpkin puree (I used canned)
1/2 cup coconut oil (liquid)
1 tsp vanilla extract

Method:
1) Preheat the oven to 180 degrees C. Line a baking tray with a silicone sheet or baking paper.
2) In a mixing bowl, combine both types of oats along with the pumpkin seeds, coconut sugar, baking powder, salt and spices (cinnamon, nutmeg, ginger and cloves).
3) In a separate bowl, combine the pumpkin puree, coconut oil and vanilla.
4) Add the pumpkin mixture to the dry ingredients and stir well to combine.
5) Using your hands, take a small portion of the mixture and shape into a ball (approximately the size of an energy ball). Squash the ball so that it forms a flattened cookie shape and place on the prepared baking tray. Repeat until all of the mixture is used up.
6) Bake for 20 minutes, until golden. Carefully remove the cookies from the baking tray and allow to cool on a wire rack.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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Wednesday, 10 October 2018

Salted Caramel Porridge

salted caramel porridge

I've been asked quite a few times where I find inspiration for my recipes and the truth is, it comes in various guises. Sometimes it'll be the desire to experiment with a new ingredient, the ripeness of an in-season ingredient, a craving for a particular flavour, an attempt to recreate a healthy version of an old favourite, the weather, a special memory.. the list is endless! Today's recipe inspiration actually came about through a random internet scroll where I learnt that it's World Porridge Day! I know such days can cause a certain degree of eye rolling but it's no secret that I do love a theme and this, together with the temperature dropping and the fact that I really do believe that everyone can love porridge if they just discover the right way of serving it, meant that I couldn't ignore the opportunity to celebrate this nutritious breakfast! This Salted Caramel Porridge is the perfect celebration- it's indulgent and ideal for autumn.

Three great health benefits: good source of fibre, beneficial for heart health, promotes healthy skin

Serves 2
Enjoy immediately

Ingredients:
2/3 cup gluten free oats
2 cups almond milk
1 tsp vanilla extract
1 tbsp maple syrup
1 tbsp tahini
Generous pinch sea salt
1 apple, cored and roughly chopped

Method:
1) Combine the oats, almond milk and vanilla in a small saucepan. Cook over a medium heat on the hob, stirring regularly, until most of the liquid is absorbed and the mixture is thickened (approx 5-10 minutes).
2) Meanwhile, whisk together the maple syrup, tahini and salt in a small bowl until the mixture resembles a smooth caramel sauce.
3) To serve, divide the porridge between two bowls and top with the apple and a swirl of the caramel sauce.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 8 October 2018

Peanut Butter Swirl Brownies

peanut butter swirl brownies

It's been ages since I last shared a brownie recipe with you- but what better comeback than these indulgent brownies complete with peanut butter swirl. They're just soo good and might just be my favourite brownies yet! I've tested these out on friends who don't follow this way of eating and they loved them too so I've been so excited to share this recipe with you!

Three great health benefits: boosts mood, good source of Omega 3 fatty acids, promotes healthy skin

Makes 16 squares

Ingredients:
2 tbsp chia seeds
1 cup maple syrup
1/2 cup coconut oil (liquid)
1/2 cup smooth peanut butter
1 tsp vanilla extract
1/2 cup buckwheat flour
1/2 cup cacao powder
1 tsp gluten free baking powder
Pinch sea salt

Method:
1) Start by making chia "eggs". Mix the chia seeds with 6 tbsp water and set aside for 15 minutes, until a gel forms.
2) Preheat the oven to 180 degrees C. Line an 8 inch square cake tin with baking paper.
3) In a mixing bowl, whisk together the maple syrup, coconut oil and 1/4 cup of the peanut butter, along with the vanilla.
4) Stir in the chia "eggs".
5) In a separate bowl, mix together the buckwheat flour, cacao powder, baking powder and salt to combine.
6) Add the dry ingredients to the mixing bowl and stir thoroughly to combine.
7) Pour into the prepared cake tin (it'll be a fairly liquid mixture) and spread evenly. Using a spoon, dollop the remaining 1/4 cup of peanut butter in 5 or 6 spaces on top of the brownie mixture. Use a knife to run through the mixture and create swirls, taking care not to over mix and lose the effect.
8) Bake for 20- 25 minutes until a skewer inserted into the middle comes out clean. Allow to cool in the tin for at least 15 minutes before slicing.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 3 October 2018

Apple and Cinnamon Oat Bars

apple and cinnamon oat bars

For me, apple and cinnamon is such a classic combination which perfectly captures the flavours of autumn and feels so comforting. These bars are inspired by the classic combo and are ideal as a snack or even as a handy breakfast on-the-go. What's more, they're nut free so can be included as a school lunchbox treat. I hope you'll give them a try.

Three great health benefits: beneficial for heart health, good source of fibre, promotes healthy skin

Makes 12 bars

Ingredients:
2 apples, peeled, cored and roughly chopped
150g gluten free jumbo oats
100g gluten free oats
100g raisins
1 tbsp ground cinnamon
Pinch sea salt
60 ml (4 tbsp) date syrup

Method:
1) Place the apples, along with 1/2 cup water, in a medium sized saucepan on the hob over a medium heat. Boil together for approximately 10 minutes until the apple is softened. Mash roughly so that you're left with a chunky apple puree. Note: You can do this step in advance, if desired.
2) Preheat the oven to 180 degrees C. Grease a 10.5 x 8 inch rectangular brownie or cake tin with a little coconut oil.
3) In a mixing bowl, combine both types of oats along with the raisins, cinnamon and salt.
4) Stir the date syrup into the apple, then add the apple mixture to the oat mixture and stir well to thoroughly combine.
5) Press into the prepared cake tin. Bake for 20 minutes, until golden. Allow to cool in the tin then slice.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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Monday, 1 October 2018

Pear and Vanilla Smoothie (Banana Free)

pear and vanilla smoothie

Confession time... I never actually used to like bananas. Now they're my go-to smoothie base as they're an affordable way to instantly add a lovely, creamy texture. That said, through my own personal experience I can appreciate that they're not for everyone so today's smoothie is a banana free option, which still sneaks in a portion of fruit. The combination of pear and vanilla make for an indulgent, sweet smoothie which is wonderfully thick and creamy.

Three great health benefits: good source of fibre, beneficial for heart health, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
1 large (or 2 small) pear, de-cored and roughly chopped
1 cup (250ml) almond milk (I always use unsweetened)
1 tbsp almond butter
1 tsp vanilla
1 tsp maple syrup
Pinch ground cinnamon

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

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