2 Ingredient Pancakes

 2 Ingredient Healthy Pancake Recipe2 Ingredient Pancake Recipe
Make sure to watch the video here for a more in depth tutorial. 


2 Ingredient Pancakes
(Printable Recipe)
Serves 1 | Calories 182 | Fat 5g | Protein 7g
Carbs 30g | Sugar 15g | Sodium 1mg

Recipe

1 Egg
1 Ripe Banana

Directions

Blend the banana and egg together in a food processor until well combined. Heat a non-stick frypan over low heat and measure out 1/4 cup measurements and pour into the frypan. Cook over low heat for about 5 minutes or until bubbles are popping in the centre and the edges are set. Flip the pancakes using a spatula and cook for 5 minutes on the opposite side. Serve the pancakes with berries and honey or maple syrup!

Equipment

Carina xx


Chili Lime Chicken

Chili Lime Chicken Recipe Chili Lime Chicken
Make sure to watch the video here for a more in depth tutorial. 


Chili Lime Chicken
(Printable Recipe)
Serves 6 | Calories 226 | Fat 10g | Protein 12g
Carbs 24g | Sugar 5g | Sodium 436mg

Recipe

6 Boneless Skin on Chicken Thighs
3 Teaspoons Lime Zest
4 Tablespoons Lime Juice
2 Chilis
1 Clove Garlic
Handful of Coriander | Cilantro
2 Tablespoons mild tasting Oil
1 Teaspoon Honey
Pinch of Salt

Directions

Zest and juice 2 limes into a bowl large enough to accommodate the chicken thighs. Dice the chili, garlic, and coriander or cilantro finely and place into the bowl. Add the oil, honey, and salt and stir until everything is evenly combined. Rinse and pat dry the chicken thighs and add to the bowl with the marinade ingredients. Toss the chicken in the marinade until well coated and cover with plastic wrap. Leave the chicken to marinade in the fridge for at least 2 hours but preferably over night. When you are ready to cook the chicken remove it from the fridge and allow it to come up to room temperature. Heat a griddle pan over medium high heat and add the chicken thighs, cooking for about 4 minutes on each side until golden brown and cooked through. Alternatively you can cook these on the bbq outside or in the oven under the grill. Serve the chicken with more chopped coriander or cilantro and a squeeze of lime juice.

 

Equipment

Carina xx


Red Velvet Truffles

Red Velvet Truffles Red Velvet Truffle Recipe
Make sure to watch the video here for a more in depth tutorial. 


Red Velvet Truffles
(Printable Recipe)
Serves 50 | Calories 121 | Fat 7g | Protein 1g
Carbs 14g | Sugar 11g | Sodium 66mg

Recipe

Red Velvet Cake Recipe

3/4 Cup / 170g Butter
1 Cup / 220g Sugar
2 Eggs
1 Tbsp Red Food Colouring
1 Tsp Vanilla Essence
1 1/3 Cups / 200g Flour
3 Tbsp Cocoa Powder
1/2 Tsp Baking Soda
1/2 Cup / 125ml Milk
1 Tsp Vinegar

In a mixing bowl cream together the butter and sugar. Add the eggs one at a time mixing after each addition. Add the food coloring and vanilla essence and beat together until everything is well combined. In a clean bowl whisk together the flour, cocoa powder and baking soda. In a separate bowl or glass mix together the milk and vinegar, leave for about 5 minutes. Add half of the milk mixture and half of the dry ingredients to the butter mixture. Mix until combined before adding the second half of the ingredients. Pour into a greased cake tin and bake in a 350f or 180c degree oven for about 35 minutes or until a skewer comes out clean. Leave to cool on a wire rack.

Red Velvet Truffles Recipe

Red Velvet Cake
250g Cream Cheese
1/2 Cup Icing Sugar
300g White Chocolate

Break the red velvet cake up into a bowl. Use your finger tips to crumble the cake until it is all crumbs. Reserve a handful of the crumbs to use to decorate the truffles later on. In a separate clean bowl add the cream cheese making sure it is at room temperature. Use a whisk or a hand beater to mix the cream cheese together until it has softened and whipped up a little. This makes it much easier to mix with the cake crumbs. Add half of a cup of icing sugar to the cream cheese and beat together until well combined. Use a wooden spoon to mix the cream cheese and cake crumbs together until there are no lumps, it’s a velvety texture, and the crumbs are sticking together. Roll out 1 tablespoon amounts of the truffle mixture and place onto wax paper so it doesn’t stick. Continue until you have used all of the truffle mixture. Place the truffles into the fridge for at least a few hours for them to set. Use a sharp knife to cut a block of white chocolate into small pieces and place into a heat proof bowl. Melt the white chocolate over a double boiler until completely smooth. Remove the truffles from the fridge and dip them into the white chocolate, draining the excess chocolate before placing onto wax paper to set. Sprinkle with a small amount of the cake crumbs we reserved earlier. Continue with the remaining truffles.

Equipment

Carina xx


Shakshuka

Baked Eggs Shakshuka
Make sure to watch the video here for a more in depth tutorial. 


Shakshuka
(Printable Recipe)
Serves 2 | Calories 376 | Fat 25g | Protein 19g
Carbs 33g | Sugar 9g | Sodium 159mg

Recipe

1 Tablespoon Oil
1/2 Onion
1/2 Red Pepper
1 Clove Garlic
1 Teaspoon Cumin
1 Teaspoon Paprika
1/2 Teaspoon Cayenne Pepper
1 Tin Diced Tomatoes
4 Eggs
Salt + Pepper
1 Tablespoon of Italian Parsley

Directions

Place a heavy based pan like a cast iron skillet over medium heat and add a tablespoon of oil. Dice an onion and add to the pan, leave to cook for a few minutes while dicing up the red pepper. Add the red pepper to the pan and cook for a few more minutes. Crush and mince a clove of garlic and add to the pan. Measure out the spices and add to the pan and cook until fragrant. Pour the tin of tomatoes into the pan and turn the heat to low to simmer everything for about 20-30 minutes until the sauce thickens. Use a small spoon to hollow out areas to crack the eggs into around the pan. Cook for 10-15 minutes longer until the eggs have cooked to your liking. When ready to serve run a sharp knife through some Italian parsley and sprinkle over the Shakshuka. Serve with crusty bread to dip into the sauce.

Equipment

Carina xx