Banana Buckwheat Pancakes

It's Shrove Tuesday, or Pancake Day, tomorrow so I wanted to create a pancake recipe to show that you can still enjoy this special treat even when following a gluten free, dairy free, refined sugar free or vegan diet (or all of the aforementioned!). These pikelet style banana pancakes make for a seriously indulgent, yet healthy, breakfast or brunch or special treat. The flavours work really well together- maple syrup adds sweetness and the walnuts add a satisfying crunch.

Three great health benefits: good source of fibre, beneficial for bone health, good source of antioxidants 

Makes 8 (I find that this is sufficient for 2 people but it depends how hungry you are!)
Enjoy immediately

Ingredients:
1/2 cup buckwheat flour
1 tsp gluten free baking powder
1 ripe banana, mashed
2 tbsp chia seeds
1/4 cup almond milk
1 tsp coconut oil
1/4 cup chopped walnuts
2 tbsp maple syrup

Method:
1) Start by making chia seed egg replacements. To do this, simply combine the chia seeds with 6 tbsp water and set aside for approximately half an hour. You can do this the night before and leave the chia seeds to set overnight if you know you'll be wanting pancakes for breakfast!
2) To make the pancake batter, place the buckwheat flour, baking powder, banana, chia "eggs" and almond milk into a blender and blend until thoroughly combined.
3) Warm the coconut oil in a small frying pan over a high heat.
4) Add a little of the pancake batter (I used an ice-cream scoop to measure it out) to the frying pan in a rough circular or pikelet shape. Cook for a minute to a minute and a half before flipping and cooking for a further minute on the other side. Keep a close eye on the pancake to ensure it doesn't burn. Remove the pancake and set aside on a plate.
5) Repeat step four until all of the batter is used up and you have a lovely stack of pancakes! Top the pancakes with the chopped walnuts and drizzle with maple syrup. Enjoy immediately.

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

Chilli Lemon Popcorn

It's the 89th Academy Awards this weekend so in honour of Hollywood's biggest night, I thought I'd share this Oscar worthy savoury popcorn, which combines delicate lemon with spicy chilli.

Three great health benefits: source of fibre, source of antioxidants, boosts immunity

Makes 1 large bowl
Best enjoyed warm (in front of a movie!) but the popcorn also keeps for a day or so in an airtight container.

Ingredients:
1 tsp coconut oil
1/2 cup popcorn kernels
1/2 tsp hot chilli powder
Zest of 2 unwaxed lemons, finely grated

Method:
1) Place the coconut oil in a large saucepan (you'll need a bigger one than you might think & it's really important that it has a lid too or else you'll end up with popcorn all over the place!). Heat over a medium high hob.
2) Once the oil has warmed, add two or three of the kernels. Place the lid on top of the saucepan and wait for a minute or so, until the kernels have popped. Remove the two or three popped kernels with a spoon.
3) Pour in the remaining popcorn kernels and replace the lid of the saucepan. Reduce the heat to medium. This is the fun bit as you'll start to hear the popcorn popping!
4) After a few minutes, or once the rate of the popping sound has slowed down, remove from the heat. Most of the popcorn kernels should have popped. Remove any un-popped kernels and discard.
5) Pour the popcorn into a large bowl and add the chilli and lemon toppings. Stir well to combine thoroughly.

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

Raw "Nutella" Bliss Balls

Nutella was one of my favourite treats before I started my healthy eating journey. I could happily sit with a jar of the rich, chocolatey paste and a spoon. These bliss or energy balls are a much healthier way to satisfy chocolate-hazelnut cravings and taste absolutely delicious!

Three great health benefits: rich source of iron, high in fibre, promotes healthy skin

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

Ingredients:

25g + 125g hazelnuts

250g medjool dates, pitted

3 tbsp raw cacao powder

2 heaped tbsp hazelnut butter

Method: 

1) Whizz 25g hazelnuts in a food processor until finely chopped. Tip out onto a plate and set aside

2) Whizz 125g hazelnuts in a food processor until finely chopped. Add the dates, cacao powder and hazelnut butter and whizz until the mixture sticks together

3) Form into balls and roll in the chopped nuts. Refrigerate for 1 hour to set

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

Cinnamon Pecan Nut Butter

I adore nut butter and consume it in some way or another practically daily. I decided to make this Cinnamon Pecan Nut Butter as an interesting variation on the standard nut butters available in stores. It's super easy to make and uses just three ingredients, with no added oils. I find that pecan nuts have a wonderfully caramel flavour which lends itself particularly well to pairing with cinnamon and makes for a seriously indulgent nut butter which is perfect for satisfying sweet cravings. Thanks to its relatively liquid texture, this delicious nut butter is incredible swirled into porridge or even used as an indulgent dip for apple slices- but I'll withhold judgement if you simply decide to eat it out of the jar with a spoon as it's that delicious!

Three great health benefits: anti-inflammatory, promotes healthy skin, beneficial for heart health

Makes 1 Jar (170g)
Keeps for a couple of weeks refrigerated in a jar or airtight container

Ingredients:
2 cups (200g) pecan nuts
1 and 1/2 tsp ground cinnamon
Generous pinch sea salt

Method:
1) Preheat oven to 180 degrees C.
2) Place the pecans in a roasting tin and dry roast for approximately 8 minutes, turning halfway through the cooking time. Remove from the oven and set aside to cool.
3) Whizz the pecans, along with the cinnamon and salt, in a food processor until smooth and creamy. The time this takes will depend upon the power of your food processor and may require patience (mine took approx. 5 minutes). It's important to pause every minute or so to scrap down the sides of the bowl and also to prevent the motor from overheating. Pour into a jar.

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

Curried Parsnip Soup

This wonderfully warming soup has a mild curry flavour from a blend of spices, and a brilliant sunshine yellow colour thanks to the inclusion of anti-inflammatory turmeric. The curry perfectly complements the sweetness of the parsnips, which I decided to roast to really enhance the flavour.
I tend to enjoy my soups with quite a thick texture as I find that makes for a more satisfying lunch or dinner but feel free to add more liquid if you prefer.

Three great health benefits: anti-inflammatory, boosts immunity, beneficial for heart health

Serves 3
Freezes well

Ingredients:
700g parsnips, peeled and chopped
3 tbsp coconut oil, liquid
1 onion, chopped
The seeds from 6 cardamom pods, crushed in a pestle and mortar
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground ginger
1 litre vegetable stock
300ml water
Sea salt & pepper, to season

Method:
1) Preheat oven to 180 degrees C. Place the chopped parsnips in a roasting tin with 2 tbsp of the coconut oil. Roast for 35- 40 minutes until cooked.
2) In a large saucepan, heat 1 tbsp coconut oil over a medium heat. Add the onion and cook for a couple of minutes, until softened. Add the spices and cook for a minute, stirring constantly.
3) Add the parsnips, along with the stock and water. Bring to the boil and then reduce the heat. Simmer for 20 minutes. Season with salt and pepper to taste. Allow to cool.
4) Pour into a blender and blend until smooth. Reheat to serve.

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

Raw Salted Caramel Bars

These delicious bars of goodness contain only natural ingredients but ones which work together for an indulgent salted caramel flavour. Tahini is a great source of calcium, whilst the nuts and seeds provide excellent plant-based protein. I love reaching for these when I'm having a mid-morning slump.

Three great health benefits: good source of iron, beneficial for bone health, promotes healthy skin

Makes 12 bars
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients: 

1 cup cashew nuts

1/2 cup sunflower seeds

9 medjool dates, pitted

1tbsp coconut oil (liquid)

2 tbsp Tahini 

1 tsp ground cinnamon

Generous pinch rock salt

4 tbsp shredded coconut

Method: 

1) Line an 8 inch square tin with greaseproof paper

2) In a food processor, whizz the cashew nuts until finely chopped

3) Add the sunflower seeds, dates, coconut oil, Tahini, cinnamon and salt to the cashews in the food processor. Whizz in the food processor until the mixture comes together. 

4) Press the mixture firming into the tin. Top with the coconut and press down firmly again so that it all sticks together. Chill for approx 1 hour or overnight to set, then cut into bars.

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

Creamy Chocolate Smoothie (Banana Free)

This thick and creamy chocolate smoothie is packed full of goodness and is naturally sweetened with medjool dates, making it taste delicious! It's great as a pre-workout energy booster, helps to satisfy sweet cravings, and I love that it includes 2 of your 5 a day, setting you well on your way.

Three great health benefits: anti-inflammatory, good for heart health, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
1/2 avocado
1/4 cup gluten free oats
2-3 pitted medjool dates
1 teaspoon ground almonds
1 tbsp raw cacao powder
250ml almond milk

Method:
1) Blend all of the ingredients together until smooth and creamy.

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

Spicy Sesame Cauliflower "Wings"

These roasted cauliflower "wings" are a vegan twist on chicken wings. They combine oriental flavours with a kick of light spice in a delicious, healthy dish which satisfies takeaway cravings and what's more, it's so easy to throw together as well as being really affordable to make.

Three great health benefits: anti-inflammatory, boosts immunity, good source of fibre

Serves 2 as a starter or side dish
Best enjoyed warm

Ingredients:
1 head of cauliflower, washed and separated into bitesized florets (mine weighed around 700g)
1 clove garlic, minced
4 tbsp tamari soy sauce
2 tbsp maple syrup
1 tsp toasted sesame oil
1/2 tsp cayenne pepper
Sea salt and black pepper, to season
1 tsp sesame seeds

Method:
1) Preheat oven to 190 degrees C. Place the cauliflower into a roasting tin.
2) Whisk together the garlic, tamari soy sauce, maple syrup, toasted sesame oil, cayenne pepper and salt and pepper to combine. Pour the sauce over the cauliflower, ensuring that all of the florets are evenly covered.
3) Roast in the oven for 25 minutes, stirring halfway through. Sprinkle with sesame seeds before serving.

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

Sweet Potato, Kale and Walnut Salad with Lemon Chia Seed Dressing

Who says salads have to be boring or solely reserved for summer? This salad is satisfyingly filling and so delicious! Eating it instantly makes me feel healthy and virtuous! Laden with iron, protein and omega- every ingredient in this salad is full of plant based goodness! What's more, the vitamin C in the lemon dressing aids in the body's absorption of iron from the kale.

Three great health benefits: anti-inflammatory, helps regulate blood sugar levels, good source of calcium

Serves 2

Ingredients:
2 medium sized sweet potatoes, chopped into bite sized chunks
2 tbsp coconut oil (liquid)
4 handfuls of curly kale, washed thoroughly, shredded and with the thick vein removed
1/2 cup walnuts

For the dressing:
1 tbsp chia seeds
1 tbsp apple cider vinegar
Juice of 1/2 lemon (approx 2 tbsp)
3 tbsp extra virgin olive oil


Method:
1) Preheat oven to 190 degrees centigrade. Place the sweet potato on a baking tray with the oil, making sure that each piece is evenly covered in the oil and bake for 30mins, turning once or twice during the cooking time. Remove from the heat and set aside to cool.
2) Layer the kale, sweet potato and walnuts on a plate.
3) Make the dressing by placing all of the ingredients in a jar, replacing the lid and shaking until combined (they will settle and separate so you'll need to shake again before use). Serve with the salad.


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

Almond and Berry Porridge

This combination takes porridge to the next level! Creamy porridge is balanced with sweet blueberry compote, whilst dried mulberries and goji berries add texture. It's so delicious and seriously addictive!

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

Serves 1

Ingredients:
1/3 cup gluten free oats
1 cup almond milk
1/4 cup water
1/2 cup blueberries, fresh or frozen
1 tbsp almond butter
2 tbsp dried mulberries
1 tbsp goji berries

Method:
1) To make the porridge, combine the oats and almond milk in a small saucepan and cook over a medium heat on the hob, stirring regularly, until the mixture has thickened and most of the liquid has been absorbed, approx 10 minutes
2) While the porridge is cooking, make the blueberry compote by heating the water and blueberries in a small saucepan on the hob. Bring to the boil and continue to cook until most of the liquid has disappeared, leaving just a thick syrup remaining (Tip: this compote is so delicious- I often make a big batch for convenience and keep it refrigerated for use during the week)
3) Pour the porridge into a bowl and top with the blueberry compote. Sprinkle the dried mulberries and goji berries over the top and finally, top with a drizzle of almond butter. Enjoy immediately.

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

Edamame Dip

As the name suggests, this fresh and flavourful dip has a base of edamame beans. It reminds me of a cross between hummus and guacamole thanks to the combination of garlic, citrus and chilli. The flavours pack a punch so a little goes a long way and I find that it works well as an addition to nourish bowls, an accompaniment to veggie "meat"balls or smeared onto wraps or toast in place of butter- or simply serve as a dip!

Three great health benefits: boosts immunity, beneficial for heart health, good source of protein

Makes approx. 1 cup

Ingredients:
1 cup edamame beans, cooked (boiled) and cooled
1 clove garlic, peeled
5 tbsp extra virgin olive oil
1 red chilli, de-seeded
8 sprigs of fresh coriander (approx 1/4 cup packed)
Juice of 2 limes
Sea salt and black pepper

Method:
1) Whizz all of the ingredients together in a food processor until smooth

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

Rhubarb and Orange Crumble with Ginger Cashew Topping

I love this crumble! Sweet, tart and nutty flavours combine in a yummy, comforting combo that really hits the spot on chilly winter nights. We often had crumbles when I was growing up and I had wondered if I'd ever be able to enjoy them again following my coeliac diagnosis and since embarking on my plant based, refined sugar free journey. This crumble takes the traditional dish to the next level and has proven popular with members of my family who don't follow the same diet as me- the proof is literally in the pudding with this one! 

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

Serves 3
Best enjoyed warm

Ingredients:
100g oats
25g ground almonds
25g cashews, crushed (I put mine in a sandwich bag and bashed with a rolling pin)
2 tbsp coconut oil, liquid
5 tbsp maple syrup
1 tsp ground ginger
200g rhubarb, chopped
Zest and juice of an orange

Method:
1) Place the rhubarb, together with the zest and juice of the orange, into a small saucepan on the hob and warm over a medium heat for approximately 10-15 minutes, until the fruit is stewed.
2) While the fruit is cooking, prepare the crumble by combining the dry ingredients (oats, ground almonds, cashews and ground ginger) in a mixing bowl. Add the maple syrup and coconut oil and stir well until thoroughly combined.
3) Preheat oven to 180 degrees C.
4) Pour the stewed rhubarb into a small oven proof dish and top with the crumble. Bake for approximately 20 minutes, or until the top is golden.

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