Spiced Sweet Potato Salad

It's time to cast aside any preconceptions that salads are boring! This vibrant salad packs a real flavour punch as warming spice roasted sweet potato combines with refreshing cucumber, juicy pomegranate and creamy lemon tahini dressing. It's delicious on its own or as a side dish.

Three great health benefits: boosts immunity, good source of calcium, good source of antioxidants

Serves 2-3 as a side salad

Ingredients:
2 sweet potatoes, peeled and chopped into bitesized cubes
1 tsp ground cumin
1/2 tsp smoked paprika
2 tbsp olive oil
1/3 cucumber, diced
100g baby spinach
1/4 pomegranate

For the lemon tahini dressing:
Juice and zest of a lemon (I always buy unwaxed)
1 clove garlic, crushed
1 tbsp tahini
Sea salt and black pepper, to taste

Method:
1) Preheat oven to 180 degrees C.
2) Combine the sweet potato with the cumin, smoked paprika and olive oil, ensuring the potato is evenly covered with the spices. Place on a baking tray and roast for 25- 30 minutes until cooked. Set aside to cool (you can skip this if you prefer a warm salad).
3) Meanwhile, prepare the lemon tahini dressing. Whisk together the lemon juice, zest, garlic and tahini until smooth and creamy. You may wish to add a splash of water or a little extra virgin olive oil if the mixture is too thick. Season with salt and pepper.
4) Make up the salad by placing the spinach in a bowl and topping with the sweet potato, cucumber and pomegranate. Drizzle with the lemon tahini dressing.

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

Peach Melba Smoothie Bowl

I've been wanting to make a peach Melba inspired smoothie for some time and eagerly awaiting the season. Today's smoothie bowl is the result and it turned out even better than I had anticipated! It combines classic flavours in a fruity and sweet bowl which is perfect for summer breakfasts (or as a snack/ dessert) and gets you on your way to five a day.

Three great health benefits: good source of fibre, promotes healthy skin, good source of antioxidants

Serves 1
Enjoy immediately

Ingredients:
1/2 cup frozen raspberries
2 peaches
1/2 cup almond milk
1 tsp vanilla extract
1 tbsp maple syrup (optional)
1/4 cup almonds, crushed
1/4 cup fresh raspberries

Method:
1) Remove & discard the stone from one of the peaches and roughly chop the flesh. Place in a blender along with the frozen raspberries, almond milk, vanilla extract and maple syrup (if using). Blend until smooth. Pour into a bowl.
2) Remove & discard the stone from the second peach and slice the flesh. Arrange on top of the smoothie mixture, along with the crushed almonds and fresh raspberries. Enjoy immediately.

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Cashew, Lime & Ginger Bliss Balls

These bliss, or energy, balls have an indulgent, tropical flavour thanks to the combination of cashew nuts, lime, cacao, ginger and coconut so I love reaching for them as a summer pre-workout snack.

Three great health benefits: good source of iron, good for bone health, anti-inflammatory 

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

Ingredients:
125g cashew nuts
250g medjool dates, pitted
zest of two limes
1 tbsp coconut oil
2 tsp ground ginger
2 tbsp raw cacao powder
25g desiccated coconut

Method:
1) Whizz the cashew nuts in a food processor until they form a "crumb"
2) Add the dates, lime, coconut oil, ginger & cacao and whizz in the food processor until the mixture sticks together
3) Roll into bite-sized balls and roll in the desiccated coconut. Refrigerate for 1 hour to set

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

Apple, Kiwi and Spinach Juice

This juice tastes predominately of apple, which lends it a familiar, sweet fruit juice flavour that's very drinkable. It's a great choice for beginners and those new to juicing who want to get over the psychological fear of drinking a glass of green juice. The other ingredients add a refreshing element and the vitamin C from the kiwi aids in the absorption of iron from the spinach. I promise that you can't taste the spinach though!

Three great health benefits: boosts immunity, boosts mood, beneficial for heart health

Makes 1 glass
Note: this juice settles quickly in the glass so enjoy immediately.

Ingredients:
2 apples, washed
2 kiwi (I tend to peel mine out of habit)
1 handful of spinach, washed

Method:
1) Feed the ingredients, one at a time, through a juicer and enjoy immediately.

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

Peanut Butter and Raspberry Cake Bars

These cake bars are quite possibly one of my favourite things I've created so far! They have a light, moist and cakey texture which I'm obsessed with. The bars have a rich, nutty flavour which tangy raspberry cuts through, adding a jam-like quality and making the bars reminiscent of the classic PB & J combination. I really hope that you'll try them as they're simply divine!

Three great health benefits: good source of fibre, promotes healthy skin, good source of antioxidants

Makes 12

Ingredients:
1 tbsp milled flaxseed
3/4 cup buckwheat flour
1 tsp gluten free baking powder
1/3 cup coconut butter (soft)
1/2 cup crunchy peanut butter
3/4 cup coconut sugar
1 tsp vanilla extract
2 tbsp almond milk
Generous 1/2 cup frozen raspberries

Method:
1) Make a flax "egg" by combining the flaxseed with 2 and a half tbsp water. Refrigerate for approximately half an hour, until thickened.
2) Preheat oven to 180 degrees C. Grease a square 8 x 8 inch cake tin with a little coconut oil.
3) Using a fork, mix together the buckwheat flour and baking powder in a bowl. Set aside.
4) Using an electric hand mixer (or a wooden spoon and lots of elbow grease!), cream together the coconut butter and peanut butter until soft.
5) Add the coconut sugar, vanilla, flax "egg" and almond milk and beat again using the electric hand mixer, until combined.
6) Fold in the dry ingredients (buckwheat flour and baking powder) using a metal spoon, followed by the raspberries and stir to combine.
7) Pour into the cake tin and smooth down the top. Bake in the preheated oven for 25 minutes, until golden and a knife or skewer inserted into the centre comes out clean. Leave to cool in the tin before removing and cutting into bars.

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

Strawberry Chia Jam

This delicious jam captures the sweet, fresh flavour of strawberries. It's far more tasty than shop bought jams and what's more, isn't laden with refined sugar! Clever chia seeds help the mixture to thicken and set, creating a jam-like texture. It works well spread on toast, dolloped onto porridge, added to puddings and pancakes, the list goes on! Trust me, once you try this you'll want to add it to everything- not to mention wanting to try other berry flavours!

Three great health benefits: boosts immunity, good source of Omega 3 fatty acids, good source of antioxidants 

Makes 1 cup

Ingredients:
200g strawberries, chopped and with the green stems removed
2 tbsp chia seeds
1-2 tsp maple syrup (optional, to taste)

Method:
1) Mash the strawberries really well so that the mixture resembles a puree
2) Add the chia seeds and maple syrup, if using. Stir well to combine. Set aside for half an hour to set. Stir and pour into an airtight storage container. Keep refrigerated.

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

Pre- Workout Smoothie

This creamy, nutty smoothie is my go-to pre-workout drink. It's jam-packed full of goodness yet tastes like a treat and is substantial enough to fuel my gym routine. The frozen banana enhances the creaminess and the chill makes for a particularly refreshing drink. What's more, this smoothie gets you well on your way to five a day.

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

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana
1 handful spinach, washed
1 small apple, cored and chopped into bitesized pieces but with the skin left on
1 tbsp coconut oil (liquid)
1 tbsp almond butter
250ml almond milk

Method:
1) Whizz all of the ingredients together in a blender until smooth and creamy. Enjoy immediately.

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

Strawberry and Vanilla Chia Pudding

As Wimbledon is in full swing (pardon the pun!), it seemed only fitting that I share a recipe to celebrate summer strawberries. This chia pudding is the perfect light summer breakfast on hot days but of course, can also be enjoyed as a snack or dessert. It combines fresh strawberries with decadent vanilla chia pudding and a sweet strawberry compote- it's a match made in heaven!

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

Serves 1

Ingredients:
For the chia pudding:
2 tbsp chia seeds
6 tbsp almond milk
1 tsp vanilla extract

For the strawberry compote (a great way to use up strawberries which are past their best!):
5 strawberries
2 tbsp water
1-2 tsp maple syrup, to taste

2 strawberries for decoration, sliced lengthways into three


Method:
1) Make the chia pudding by combining the chia seeds with almond milk and vanilla. Stir well and refrigerate for at least half an hour, or overnight, until into a gel. Stir.
2) For the strawberry compote, boil together the 5 strawberries with water and maple syrup. You may wish to mash the mixture a little. Boil until reduced and the remaining liquid is thickened. Set aside to cool.
3) To serve, layer the chia pudding on top of the strawberry compote and decorate as desired with the sliced strawberries. Enjoy immediately.

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

Moroccan Carrot Salad

I love how Moroccan influenced flavours work so well with carrot, really bringing this staple vegetable to life! I made this salad for a BBQ recently and it proved really popular so I couldn't wait to share the recipe. If you want to make the salad go further, or wish to add an element of protein, I've found that it also works really well with the addition of a drained can of chickpeas.

Three great health benefits: good source of fibre, boosts immunity, helps regulate blood sugar levels

Serves 4 as a side salad

Ingredients:
500g carrots (approx 5 carrots), spiralised
Juice of 1 orange
1/3 cup raisins
5 tbsp extra virgin olive oil
1 clove garlic, crushed
Small bunch of flat leaf parsley, roughly chopped
1/2 tsp ground cumin
1/4 tsp ground cinnamon
Pinch of Cayenne pepper
Sea salt & black pepper

Method:
1) Stir together all of the ingredients in a large mixing bowl to thoroughly combine.

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

Creamy Coconut Porridge

The health benefits of porridge have long been extolled but I have to admit that, despite best attempts,  I'd previously struggled to make a habit of eating porridge. I'm not naturally a morning person and that, coupled with the fact that I'd previously found porridge to be rather bland, meant that I rarely incorporated it into my morning routine. That is, until I tried this creamy coconut porridge which tastes so delicious that it's easy to forget that I ever thought of porridge as bland! The inclusion of a couple of tablespoons of coconut milk and the coconut milk yoghurt add an indulgent creaminess and the tropical flavour goes to show that porridge needn't be solely reserved for winter breakfasts!

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

Makes 1 portion
Enjoy immediately

Ingredients: 

1/3 cup gluten free oats

1 cup water

4 tbsp coconut milk, canned

3 tbsp natural coconut yoghurt

8 almonds, crushed

8 raspberries

2 heaped tsp coconut chips

Method: 

1) In a saucepan, stir together the oats, water and coconut milk. Warm over a medium heat, stirring occasionally, until the liquid is mostly absorbed and the mixture is thickened, approximately 10 minutes

2) Pour into a bowl and top with the yoghurt, crushed nuts, raspberries and coconut chips

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

Strawberry, Pineapple and Mint Summer Juice

This indulgent, fresh and sweet tasting juice tastes like summer in a glass! It perfectly captures the flavours associated with summer and is a real people pleaser.

Three great health benefits: boosts mood, boosts immunity, beneficial for digestive health

Serves 1
Enjoy immediately

Ingredients:
225g strawberries
175g pineapple, peeled and chopped
25g fresh mint

Method:
1) Starting with the mint, pass the ingredients through a juicer. Pour into a glass (over ice for extra refreshment) and enjoy immediately.

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

Avocado and Grapefruit Salad

This simple summery salad is so easy that I'm almost embarrassed to share a recipe for it- but it tastes so good that I just had to! This salad shows that when you use good quality ingredients, less really is more. The flavours speak for themselves and I love how the tangy grapefruit works so well with the peppery rocket and creamy avocado for a wonderfully fresh, clean taste that really hits the spot for a light lunch on a hot day!

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

Serves 1

Ingredients:
1 handful rocket, washed
1 medium avocado, peeled with the stone discarded and sliced lengthways
1/2 ruby red grapefruit, peeled and cut into segments
1 tbsp extra virgin olive oil
Sea salt & pepper

Method:
1) Place the rocket on a plate and arrange the avocado slices and grapefruit segments on top. Drizzle with the olive oil and season with salt & pepper.

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

Tomato and Basil Courgetti

I've been making this pasta sauce for years. It's a great one to have in your repertoire as it combines classic flavours of tomato and basil and makes for the perfect quick & easy dinner. I love serving this with courgetti for a light summer supper that packs in portions towards your five a day, but if you want something more substantial, it also works well with pasta. What's more, the sauce freezes well so I tend to double or triple the quantities and make a big batch to freeze in individual portions.

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

Serves 2

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, crushed
14-15 fresh tomatoes (mine weighed approx 500g), chopped
1 tbsp tomato puree
7-8 fresh basil leaves
Sea salt and black pepper
4 courgettes (2 per person), spiralised

Method:
1) Heat the oil in a large pan and add the onion, followed by the garlic. Cook on a medium-low heat for a few minutes until softened, stirring regularly.
2) Add the tomatoes, stir and cook for approximately five minutes, stirring regularly.
3) Add the tomato puree and seasoning and stir to combine. Increase the heat and simmer, stirring regularly, for 10-15 minutes until the sauce has thickened and the liquid reduced.
4) Add the basil and cook for a further five minutes. Serve over spiralised courgetti.

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