Double Chocolate Banana Bread

92928405-8D4C-4167-99D6-BF97EF76C404I do apologise for the lack of posts recently, as most of you know I started an Internship 7 weeks ago! I dived head first into it so I can learn as much as possible. The great news is I am learning very quickly and loving the work, but sometimes I am so tired, I feel queasy just thinking about my own stuff! I know this will change as I get more experienced but I really want to give this opportunity 100% so please bear with me. I’m posting daily across on my social media pages so be sure to come say hello there and I will post on the blog as often as I can, I promise!

Now let’s talk food!!

If I could turn everything into chocolate I probably would! I love regular banana bread but one day I had an idea to make a chocolate option (of course)! My brain works in a crazy way, I don’t sit down and decide which recipes I should make, ideas flood in randomly and then I try to create them!


  • 3 very ripe bananas
  • 3 eggs
  • 4 tbsp grassfed butter (can use coconut oil also)
  • 1/2 cup coconut flour
  • 1/4 cup raw cacao
  • 2-3 tablespoons dark chocolate chips
  • 1/2 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp ground nutmeg
  • pinch of salt



  1. Preheat the oven to 180 and grease a bread tin with butter or coconut oil.
  2. In a food processor as the bananas, eggs, butter and vanilla, mix until the ingredients are well blended.
  3. Add the coconut flour, cacao, cinnamon, nutmeg baking powder and salt. Continue to mix until all the ingredients are well combined with no lumps. Stir in the chocolate chips by hand.
  4. Spoon your batter evenly into your prepared bread tin and use the back of a spoon to smooth down the tops.
  5. Bake for 10 minutes, then cover with tinfoil and bake for a further 15mins. Bake until it’s nicely browned or until a skewer or toothpick comes out clean!
  6. Remove from the oven and allow to cool in the loaf pans for 10 mins before transferring to a wire rack to cool completely.
  7. Serve with some greek yogurt and strawberries for extra yumminess! (It’s just as good on it’s own too!)

Hope you enjoy and be sure to share the recipe if you make it!

Roasted Beetroot & Feta Salad

IMG_6612Fresh roasted beetroot is so different from the vacuum packed or jarred kind that you get in the Supermarket. So many people “think” they don’t like this delicious superfood because of experiences with the processed kind. If this is you, then you need this recipe in your life because it’s a game changer!! I know this because I was a beetroot hater until I tried some gorgeous roasted beetroot at a bbq and a love affair started that very same day!

I picked out a selection of beetroot in Fallon & Byrne in Dublin to create a pretty platter for my salad. This dish would make a great addition to any BBQ or dinner party, the colours are so striking that your guests will be fighting over it!


  • 5 raw beetroots (choose a selection)
  • 1/4 cup feta
  • bunch fresh mint (finely chopped)
  • bunch fresh flat leafed parsley (finely chopped)
  • olive oil (for roasting)
  •  2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • salt/pepper



  1. Preheat oven to 180°C
  2. Wash beetroot. Pat dry. Wrap in foil with a dash of olive oil and salt/pepper. Place on a baking tray. Roast for 1 hour or until tender.
  3. Cool for 15 minutes. wearing gloves, peel and discard skin from beetroot and cut into even slices.
  4. Spread the beetroot out anyway you like on a tray, in a bowl, on a plate etc and crumble the feta over.
  5. To make the dressing pour the extra virgin olive oil and balsamic into a jam jar with a pinch of sea salt and freshly ground black pepper, Put the lid on the jar and shake well- pour over the beetroot, finish off by sprinkling the fresh herbs over and serve.

Clean Chocolate Muffins with Peanut Butter Icing

9147_54_pages_06_956_588x448I’m finding it so hard to concentrate to write this now so I apologise if I’m a blubbering mess! As you all know we voted for the Marriage referendum yesterday. I’m sitting here today feeling so proud (and emotional) to be Irish as I scroll through my Twitter feed and see all the support and results coming through! Sorry to my twitter followers for the 1 million tweets that’s I’ve re-tweeted today but I can’t even explain how Happy I am right now! I was brought up to never judge anyone, that we are all humans and we should all treat one another with respect. I thank my parents for these amazing life lessons which I will also pass onto my children in the future and today we have made this country a better place for all future generations. Ireland I love you!!!

Why not celebrate with these delicious cakes today!




Makes 15 muffins (I had lots of icing left over)

  • 1 cup almond flour
  • 10 prunes chopped
  • 3 eggs
  • 3 tbsp maple syrup
  • 1/4 tsp, Himalayan pink salt
  • 1/4 tsp baking soda
  • 1 tsp pure vanilla extract

unnamed (1)


    • 1/2 cup peanut butter
    • 1/2 cup grassfed Butter
    • 3 tbsp, Maple Syrup
    • 1 tsp Vanilla extract
    • Pinch of salt


  1. In a food processor- pulse the almond flour, salt and baking soda.
  2. Pulse in Prunes and while the machine is running pour in the eggs/maple and vanilla.
  3. Transfer mixture to some muffins cases and Bake at 350° for 12-15 minutes, place on a wire rack to cool
  4. Clean the food processor and combine the peanut butter and butter. Add the maple/vanilla and salt and mix until it’s thick and creamy.
  5. Spoon into a piping bag and when the muffins cool, pipe the mixture on top. Sprinkle with topping such as peanuts or cacoa nibs and enjoy!


  • If you only want to make the cakes (without icing) I suggest adding 1/3 cup butter or coconut oil
  • The mixture can be turned into brownies by simply using a cake tin.

unnamed (2)

Nutrition Facts
Servings 15.0
Amount Per Serving
calories 198
% Daily Value *
Total Fat 16 g 24 %
Saturated Fat 6 g 29 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 16 mg 5 %
Sodium 253 mg 11 %
Potassium 107 mg 3 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 1 g 5 %
Sugars 7 g
Protein 5 g 11 %
Vitamin A 9 %
Vitamin C 0 %
Calcium 5 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

No-Bake Rice Protein Brownies

love no-bake recipes – why? Because sometimes life is too short to have to wait for brownies to cool down!! Like nearly all of my recipes these are super easy to make and you can even change the nuts to suit your mood and taste. I will just say that almonds and cashews will make the texture more dense and chewy, and nuts like pecans and walnuts will give a nice crumbly texture (they are also lower in carbs).

If you wish you purchase the rice protein from Nua Naturals, don’t forget to use the code: “Piggy15” at the checkout to avail of a 15% discount. 

Nua Naturals are my favourite raw food brand as they really do make healthy eating easy with their huge selection of ingredients; everything from cacao powder and nibs, maca powder, chorella, bee pollen and more.


Now onto my recipe!



  • 140g nuts of your choice (I used walnuts and pecans)
  • 200g medjool dates (soak them if they are the dried kind)
  • 1/4 cup coconut oil, melted
  • 3 Tbsp Nua Naturals rice protein
  • 3 Tbsp raw cacao
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • pinch of pink Himalayan salt


  • 1/2 bar 85% dark choc
  • 1 Tbsp coconut oil
  • 3 Tbsp Wyldsson (I used the new low-carb mix)
  • 3 Tbsp goji berries

**You can add some natural sweetener in to the base/topping if you wish – I didn’t use one this time as the recipe uses a lot of dates and was already sweet enough for me.

  1. In your food processor add all of the dry ingredients, pulsing a few time to mix.
  2. Add in the wet ingredients and run the food processor for about 4 minutes, and do a pinch test – pinch the mixture and if it sticks together it’s ready.
  3. Line a square dish with parchment paper and transfer the mixture in. Using your hand or a spatula, press the mix down until the surface is flat and even. Place in the fridge for an hour
  4. While the base is setting, make the topping by melting the chocolate and coconut oil in a bowl over hot water. When it’s ready, pour over the base, sprinkle with the toppings and store in the fridge until the chocolate sets.
  5. Cut into squares and enjoy.

** Store in the fridge

Guilt-Free: Ferrero Rocher Style Ice-cream

IMG_7954Ok, I lied, there is no Ferraro Rocher in this ice-cream (oops) But…it’s even better, this recipe is so clean that you could have it for breakfast (I did!) Its the best remedy for a bad day!

When I learned that you can make ice-cream with frozen bananas, I have been messing around with different flavours. I decided on this flavour after making some homemade hazelnut butter. If you just want a simple combination, the frozen bananas and hazelnut butter will work just as well, just add 1-2 tbs of maple syrup.


  • 2 frozen bananas
  • 2 tbs hazelnut butter
  • 1 tbs raw cacao powder
  • 1tbs maple syrup
  • 1 tbs cocoa nibs
  • Scoop vanilla protein of your choice (Optional)
  • Handful crushed hazelnuts
  • 1-2 tbs almond milk (optional, depending on consistency)


1. Add the bananas and hazelnut butter to your food processor, blend for a couple of seconds. While it’s running add the cacao powder, maple syrup, protein and almond milk. Blend until it reaches an ice-cream consistency.

2. Mix in the cacao nibs and crushed hazelnuts using a spoon. Sprinkle a few extras on top and serve immediately.

Hope you enjoy 🙂

Happy Christmas!!

Happy Christmas!!

Cacao & Mint Energy Balls

cacaomintThis idea for this recipe was inspired by one of my favourite snacks: the new Cacao Mint Bounce Balls! Whenever I see mint anything I must have it, so I was excited to make these and transcend into minty heaven! I also adore cacao nibs; I remember the first time I tried them I found them so bitter, but I’ve acquired the taste of them now. I love the texture, creamy like macadamia nuts and the nibs are so useful and can be added to lots of different things; trail mix, flapjacks, smoothies, brownies or in this case a wonderful topping for the energy balls.

I’m constantly whipping up new batches of the energy balls as they are so easy to make and can be altered slightly so you constantly have different flavours. I love to have one with a coffee or post training.

Lets get to it then!


  • 1 cup raw cashews
  • 2 tbs almond flour
  • 1 scoop vanilla protein powder (I use Primal Power from Love Life Supplements)
  • 1/4 cup cacao nibs (extra for topping)
  • 1/2 cup raw cacao
  • 10 dates
  • 1 tbs raw honey
  • 1/4 tsp organic peppermint oil
  • pinch of Himalayan sea salt
  • 3 tbs water


  1. Add the cashews and dates to your food processor and blend until combined.
  2. Add the rest of the ingredients and blend until well combined, pinching the mixture to ensure it sticks.
  3.  Roll the mixture into balls or form into squares and press some cacao nibs on top to stick.
  4. Place in the fridge to set for at least one hour, and keep stored in the fridge.

Hope you enjoy xx


Raw Cacao-mel Energy Balls


So I made that word up lol, it’s short for Cacao & Caramel and this is a recipe I am really proud of as not only do the treats looks super pretty but they are also delicious! Since I’ve made these treats (2 batches) I have not bought any other raw/protein treats. I was eating a Quest Bar everyday (Those things are seriously addictive!!) and even if I bought in bulk they’re an expensive habit, along with coffees the cost really adds up. I’m so cost conscious these days as we are in saving mode (Snore) but it has to be done and with that in mind I will bring you more cost effective meals in the future-Two Words: Slow Cooker! But we’ll come back to that another time. Back to this recipe they’re perfect if you’re experiencing the 3pm slump, need a protein hit after training or just want a little treat with your tea/coffee. They can be made up in minutes, so easy to pop into your food prep on a Sunday.


Makes 14 Balls.

  • 1 cup cashews
  • 15 small dates (10 large)
  • 1/3 cup raw cacao/cocoa
  • 1/2 cup desiccated coconut
  • 1 scoop protein of your choice (hemp, whey etc)
  • 2 tbs chia seeds
  • 1tbs honey/maple syrup
  • Pinch of Himalayan sea salt
  • 2 tbs water

Toppings: Coconut/sesame seeds/raw cacao


1. Blend cashew and dates until combined, allow cashews to stay chunky.

2. Add the rest of the ingredients and blend until formed.

3. Roll the mixture into balls and then in the topping of your choice.

4. Place in the fridge to set for a least one hour.


-I made another batch today with 1 cup of almond flour (instead of cashews) and 2 tbs of almond butter and they worked out just as good.

-Dip in melted chocolate for the ultimate clean cheat-roll the balls slightly smaller if you are doing this.


I am still learning…


Two week ago I applied for a Social Media internship with the Health Bloggers Community, and to my surprise I got it!!  The HBC is a rapidly growing community for health and wellbeing bloggers, and while there is a lot of action going on social media-wise, it’s all geared towards the website which is due to be launched very soon. I can’t share the details just yet (as I’d have to kill you) but it’s all very exciting! I have been keeping my head down and soaking up all of the amazing knowledge coming my way, and I finally feel I’m on the right track!

When you start a blog it’s just an outlet for your thoughts and ideas, or a place to share recipes with friends, but for me it’s been such a learning curve and somewhere for me to let my crazy Aquarian brain loose for a few hours (I had to find something to tire the hyper-active child within me, and it works)! I am so grateful for such an amazing opportunity, so watch this space for more exciting things to come!

A lot of people asked me for the recipe for the “Sticky Asian Duck” I shared on Facebook and Instagram yesterday – the pics aren’t great as they were done on my phone but it’s all I got! Here ya go:




2 x duck breasts

For the marinade:

• 2 tbs rice or white wine vinegar
• 1 tbs honey
• Juice of 1/2 an orange
• 2 tbs coconut aminos (or soy sauce)
• 2 tbs dried chilli flakes
• 1 tbs chinese five spice

Salt and pepper asparagus:

• Bunch of asparagus, washed and trimmed
• Himalayan sea salt
• Black pepper
• 1/2 lemon

Asian style baby potatoes:

• 1 bag baby potatoes
• 2 spring onions, chopped
• 1/2 chilli, finely chopped
• Coconut aminos
• Small bunch of coriander, chopped
• Olive oil


  1.  Preheat the oven to 200 °C. Using a sharp knife, cut a criss-cross pattern in the skin of the duck breast, taking care not to slice all the way through.
  2. Put all of the ingredients for the marinade in a small bowl and mix well. Add the duck breast and turn to coat, then place in the fridge to marinade for 30 mins – 1 hour.
  3. While the duck is marinating, boil the potatoes in salted water on a medium heat for 5-8 mins, and set aside to cool. Now prepare the asparagus, by placing on a baking sheet and drizzle with extra virgin olive oil, and seasoning well with salt and pepper. Use your hands to toss the asparagus in the oil and seasoning, and then arrange on the baking rack so they are not touching. Bake for 12 mins, remove and add more salt and pepper and juice of 1/2 a lemon. If you like, you can put the asparagus back in the oven a few minutes before serving to crisp it up.
  4. Place the duck breasts in a dry, non-stick pan (no need for oil as duck is so fatty) over a medium heat, skin side down, reserving the leftover marinade. Cook for about 8 minutes, until the skin is very crispy, then drain off the oil (there will be lots). Then cook the other-side for about 2 minutes until browned. Transfer the breast to a oven dish and bake for 10-12 minutes.
  5. To make the potatoes, add to a bowl with the remaining ingredients and toss well.
  6. When the duck is cooked to your liking, remove from the oven and cover with tin foil. To make a sauce, pour the reserved marinade into a pan and fry until it starts to gently bubble.
  7. Add the asparagus to the plate and top with the duck breast, then pour over the sauce. Serve with the potatoes on the side. Enjoy!

Fig and Pumpkin Spiced Baked Oats-Gluten Free

baked oats

If I was served this as a child I probably would have eaten oats every morning! I mean, who wouldn’t like a cake that can be called breakfast!! It’s literally like a hug in the morning, perfect autumn comfort food. Using all natural ingredients it’s a breakfast option you don’t have to feel guilty about!

I topped mine with Greek yogurt but for a dairy free alternative use “coconut cream” Recipe can be found on my previous post:


Baked oats:

– 1 1/2 cups of certified gluten free oats
– 1 cup almond milk
– 2 egg whites
– 1/4 cup honey
– 2 tbs pumpkin purée
– 1 tsp ground cinnamon
– 1/2 tsp mixed spice
– 1/2 tsp ground ginger
– pinch of salt
– 4-5 dried figs chopped
– 1/3 cup of mixed seeds


– 1 cup of Greek yogurt
– 1tsp pure vanilla extract
– 2 tbs maple syrup
– 3 dried figs chopped

1. Preheat oven to 180 and lightly grease your baking dish with butter or coconut oil. My tin is about 6 inches.
2. In a large bowl combine the oats, spices and salt. In a blender combine the almond milk, egg whites, honey and pumpkin- blend for 15 seconds until smooth. Pour the wet mix into the dry mix and stir until evenly combined. Stir in the figs and seeds.
3. Pour mixture into prepared dish and smooth out with a spoon, bake for 25-30 mins.
4. Remove from oven and let sit for 10 mins and serve with yogurt. It can even be cut up into slices/squares and stored in the fridge for breakfast on the go.

For vegans: Leave out eggs, add a 1/2 tsp baking powder and use maple syrup instead of honey. Use the coconut cream as stated above.

Nut allergy: Use coconut milk and leave out the seeds, maybe add some raisins and dried cranberries for extra flavour.

Sauvage Restaurant-Berlin


Myself and my boyfriend Chris were holidaying in Berlin last week when we stumbled across this little gem. Stated as the world’s first paleo restaurant, I must say that I was excited/curious/interested to try it out! Barging in with giant smiles after a Weissbeer, we realised that the place could well be booked up (reservations are a must!). Thankfully, as we arrived early the lovely hostess could accommodate us for an hour and a half, just enough time to explore what the menu had to offer.


The restaurant is definitely striking – The huge Bison on the wall is particularly noticable. Rustic with an outdoorsy feel, with twigs for chandeliers and lots of candlelight creating the perfect atmosphere, we got comfortable quite quickly!


So onto the food; to start I ordered wild game bone broth, and Chris ordered the paleo breads and dips. The bone broth was pretty basic, a clear soup with some spring onion and mint; it tasted nutritious but not the most exciting of meals – the mint was definitely overpowering! The bread and dips were delicious. There was a selection of bread with three dips; (coconut) cream cheese, olive tapenade and a herb paste, accompanied by fermented vegetables and some bacon. This dish was executed perfectly – the lovely thick bread as the base, the creaminess of the dips and the sharpness of the veg – not to forget the bacon (because everything is better with bacon).


For the main course I ordered a boar burger which came on a cassava bun served with fermented ketchup and coriander mayonnaise. I chose the sweet potato mash with mango and coconut as my side dish. Chris ordered slow cooked mediterranean beef shank and a side of crispy raw salad with lime dressing. Usually we share dishes but I turned into a greedy monkey and wanted my burger all to myself as it was so good! The sumptuous boar was so succulent and really came to life with the accompanying dips. The cassava bun was light and crumbly, unlike anything I’ve ever tasted – I’d like to find a recipe for this as it’s something I would definitely enjoy again! Chris’s dish was also really good, a rustic meal with lots of flavour in the sauce, and the meat was beautifully tender. Sauvage have an excellent selection of organic and gluten free beers and wines, so we opted for a beer each!


With all good meals there must be a dessert, and as I was fit to explode by this stage we ordered one to share – a date and apple cake with a caramel topping. It finished off the meal perfectly – it was light yet comforting, and the whipped coconut cream was an excellent companion to it.

The damage: 2 starters, 2 mains, 2 beers and 1 dessert came to e55 including tip- not too bad in my opinion, but was the most expensive place we ate in over the weekend!

My verdict: “Savage” (sorry I couldn’t help myself!) – great concept, innovative food and excellent staff! I think you’ve succeeded when you can impress people who don’t strictly follow the paleo diet and they have done just that!

Happy Cave-Girl