Cauliflower crust Ingredients: cauliflower, eggs, carrots and parsley. Of course you can skip the carrots or the parsley or even add other things.
2) Shred the cauliflower, watch out for your fingers, it might hurt a little.
3) Shred your carrots and add them.
4) Cut the parsley to tiny pieces, add eggs, salt and pepper.
5) Mix everything well!
6) Get your pan and heat up some oil – I used olive oil.
7) Fill the mixture inside of the pan, disperse it a little and put the top back on the pan.
8) Wait about 8 minutes. As long as your cauliflower crust roasts, you can make a nice cup of tea and cut all other ingredients that you want to put on top of your crust, be creative, everything is possible and absolutely delicious!

9) Flip your crust - It might be difficult and about to break – try to use a plate to flip it. Once you’ve managed this, let it roast on the other side for some more minutes.
10) Now decorate it with anything you want and enjoy this healthy heaven!

Haha well this mornings recipe wasn’t the normal one I do it was an experiment.
But also usually I kinda just add stuff till I’m happy with it.
Today I did:
•1 tablespoon of chia seeds
•3/4 cup of grain of choice ie: oats or quinoa flakes
•1/2 the juice and zest of an orange
•1/2-1 teaspoon of almond essence
•1/3 cup of egg white
•100 grams of cottage cheese
•as much spices as you want
(I used cinnamon, ground gloves)
•I didn’t measure the liquid I just added until I got the consistency I liked- either milk of choice or water.

• mix everything together and put it in a oven safe dish and bake till it is crunchy ontop and when you poke it, it feels firm •then top it with all the goodness you like!

Delicious chilled fudge balls on my blog today! (via Clean Eating Reeses Puffs {Fudge & Cake Pop Recipe} | Kayla’s Joy)

Paleo Banana, blueberry, and raspberry bread :)

Ingrediants:

• 1 1/2 cups of almond meal/flour

• 3 bananas

• 2/3 eggs (my eggs were very small free range eggs so i did 3)

• 1 tablespoon of almond oil

• 1 teaspoon of honey

• 1 teaspoon of cinnamon

• 1 teaspoon of almond paste

• 1/2 cup of fresh blueberries

• 1/2 cup of fresh raspberries
  
  Method:
  

• mash bananas then kinda just chucked it all in together really didnt follow any particular recpice and used what i had in the house and crossed my fingers it all worked.

• placed in to the meatloaf tray (i like my fruit chunky as you can see)

• oven was at 170 degrees (c) and was pre heating for 15 minutes.

• put in the oven for 25-30 minutes

Per serve (makes 8)

150.1 calories

protein 5.9 carbs 13.7 fat 8.2

Choc orange puddle cake

Serve hot whilst the chocolate centre is still oozing. Serve with a chocolate drizzle if desired.

Zucchini pasta with avocado sauce

Ingredients:

• 2 medium zucchinis, sliced extremely thinly (it takes a long time, so be patient)
• 1 tablespoon coconut oil
• 1/2 a small, ripe avocado
• 2 capfuls (using the lid of the vinegar bottle) worth of white vinegar 
• 1 small garlic clove, diced
• cracked black pepper, to taste
• sea salt

Method:

1) Once the zucchini is sliced, place into a strainer over a large bowl/sink. Add a generous amount of sea salt as it will help draw out the immense amount of water the zucchini holds. Allow to drain for a minimum for 30 minutes and cover with a paper towel/napkin.

2) Shake all of the water out the zucchini and press a paper towl onto the strips to drain out any leftover water.

3) Heat a frying pan up to medium/high and place the coconut oil in the pan. Fry the zucchini until it is slightly browned, translucent, and has lost most of it’s crunch. The time will vary depending on how thinly you sliced up the zucchini.

4) Combine the avocado, garlic, vinegar, and black pepper to taste in a small bowl and set aside.

5) Remove the zucchini from the heat when cooked and transfer back into the strainer. Allow to drain for 10 minutes, and then use a paper towel/napkin to soak up any liquid left on the zucchini.

6) Place the zucchini pasta into a bowl artistically/however you desire and spoon the avocado sauce on the top.

Enjoy!

5 Minute ‘Baked’ Banana Oatmeal!

What you’ll need -

• 1/2 cup oats;
• 2/3 cup almond milk (or milk of choice)
• 1 egg (or 1 egg white… but cooking time might be longer);
• 1 banana
• A dash of vanilla and cinnamon;
• A dash of agave or maple syrup if your banana isn’t ripe.

1. Mash your banana in to a bowl, then add the egg, agave, vanilla and cinnamon, stirring until combined. It’ll look pretty goopy, but don’t worry!

2. Add the oats and almond milk, stirring again until combined. Pop in the microwave for 2-3 minutes, cooking on high. Top with any leftover banana slices, almond butter and seeds to make it
~super delicious. :D

Stats: 375 calories, 13g protein, 33% of your dietary fibre and 26% of your calcium. Nutritious, quick and filling. Awesome.

Squash soup, Candied Sweet Potato Fries & Fresh Cucumbers!

You’ll Need

1 Squash

1 onion

1 garlic clove

1 sweet potato

1 cucumber

2 stalks of celery

1 table spoon maple syrup

1 table spoon olive oil

3 cups of veggie stock

sea salt

vitamix or immersion blender

Now What

Cut up squash into 2 inch cubes

Dice up a couple stalks of celery

Dice up onion and garlic

Place diced up squash, onion, celery, and garlic on cookie sheet

Bake it up for 30 minutes on 450 degrees

Peel off skins of squash

Put everything in the blender or vitamix - including veggie stock

vitamix it up

Put everything in sauce pan and stir and simmer it up

Enjoy!

Candied Sweet Potatoes

Chop up 1 sweet potato 

mix up 2 table spoons of maple syrup, 1 table spoon olive oil and some sea salt

mix up potato slices in syrup mixture

bake on cookie sheet at 450 for 30 minutes

Enjoy!

Adorn with sliced cucumbers!

Enjoy!!

chocolate peanut butter fudge 

Ingredients

• 2 T peanut butter
• Coconut butter (Add coconut to blender/food processor and blend for 3-10 depending on blender)
• 2 T cocoa powder (10g)
• 1/2 medium ripe banana
• 1/16 tsp salt

Method

• Combine all ingredients in a food processor or blender.
• Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up. Or you can eat it soft!
  
• froze for 1-2 hours.