Roast Tomato & Aubergine Salad

A friend of mine grows all kind of fruit and veg and always surprises us with his amazing produce. This time we got a variety of tomatoes and aubergine, I wish flavour-gram was invented already because the flavour of the tomatoes was so luscious. Seriously they tasted like sweets and I’m not a huge fan of tomatoes usually but I nearly ate them all straight off the chopping board.

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I decided I would make a roast salad to bring out the flavour and after two weddings this week I was craving a simple healthy salad for dinner!

This week I also received a delivery from the lovely lads at Newgrange Gold who sent me a bottle of their new Camelina “Wild Flax” Oil to try and if there was ever a perfect recipe to try it, it was definitely this one.

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What is Camelina?

Camelina contains high levels of Omega 3 oils in comparison to other vegetable oils. It also contains antioxidants (Vitamin E) which helps the oil to remain stable, and avoid oxidation, and rancidity. In comparison to flax oil, which contains up to 60% Omega 3; Camelina contains over 30% Omega 3 oils. Although the Omega 3 content is less in Camelina, it is suitable for cooking with (flax oil is not), which makes it easier to include in your daily diet. You can add it to salads and smoothies also!

There’s not a lot of ingredients to this so like the many of my recipes can be made in less than 30 mins for a speedy dinner.

Ingredients:

  • A variety of in season tomatoes cut in quarters
  • 1 small aubergine cubed
  • 2 cloves of garlic diced
  • A good splash of Camelina oil/olive oil
  • 3 tbsp balsamic vinegar
  • 1 bunch fresh basil leaves
  • 1 (16 ounce) package fresh mozzarella cheese, cut into small cubes
  • 1 70g packet of wild rocket leaves, rinsed and dried
  • Himalayan sea salt/fresh black pepper

Method:

  1. Preheat oven to 180C/350F
  2. In a roasting tray add the aubergine with a splash of oil and half of the garlic, roast for about 10/15 mins.
  3. Add the tomatoes to the tray with the rest of the garlic and a little more oil, roast for a further 15 mins until the tomatoes begin to caramelize and are wrinkled. Allow to cool slightly so the heat doesn’t wilt the leaves.
  4. In a large bowl, mix all the ingredients except the oil and balsamic, you can make a dressing with the two and pour over or serve on the side.
  5. Season with salt and pepper and serve with some homemade garlic bread.

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One For The Weekend: Healthy Waffles

Did you hear? Waffles are the new pancakes…NOT! They’re both great in different ways.   I was so excited when my waffle iron arrived in the post, especially after watching an episode of Chef Steps where they go on a waffle frenzy (things like mac and cheese and gyoza). If you have not checked them out on YouTube then I recommend you do so immediately, it’s my fave show at the minute. I got the waffle iron to change things up and I know you’re thinking that it’s a bit of a gimmick (and it probably is) but after watching Chef Steps, they prove there’s a multitude of ways to use this appliance. It brought me happiness anyway and sure that’s all that matters, right?

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Of course the first recipe I had to try was a clean waffle recipe (even though Christy always tells me to practice the normal way first, I’m not very good at listening in that way!) I used a recipe similar to the 3 ingredient pancake recipe as I know it works. Just a little tip-waffle batter should be similar to pancake batter but thicker.

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Ingredients:

  • 1 cup oats
  • 1 banana
  • 1/2 cup almond milk (or water)
  • 1 scoop vanilla protein
  • 1 tbsp maple syrup (optional)
  • 1 egg and 1 egg white
  • 1 tsp baking powder
  • pinch of salt

Method:

  1. Preheat your waffle iron.
  2. In a nutribullet blend the oats until you get a flour-like consistency.
  3. Add in all the other ingredients and blend for 1 min. Leave aside for 5 minutes to thicken.
  4. Spray the waffle iron with oil (You can buy spray coconut oil in Tesco)
  5. Pour the mixture over the segments, leaving the edges bare as they do expand.
  6. Close the lid for 2 minutes, no peeping let it cook through.
  7. Carefully remove and plate up with any toppings of your choice, I chose Nobo ice cream and frozen berries and it was perfect!

Brownie Cake With Quest Bar Chunks

This was a fun recipe to make, I wasn’t sure how it would turn out but it was bloody gorgeous!! I kept the brownie texture nice and gooey on the inside just to make this a really indulgent treat and the quest bar pieces actually turned out like biscuit pieces which was even nicer than I imagined! I used the oreo quest bars but you could use any one you like, the cookie dough or smores would work quite well too I’d imagine!

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Ingredients

  • 1 cup almond/coconut flour
  • 3 tbs plain gluten free flour (or any GF flour)
  • 3 eggs
  • 2 Quest Bars chopped
  • 1/2 cup raw cacao
  • 1 tsp vanilla (optional)
  • 1/4 cup maple syrup
  • 1/2 cup melted butter/coconut oil
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • pinch of salt

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Method

  1. Preheat your oven to 180°C/350°F.
  2. Line a round baking tin with greaseproof paper and put aside.
  3. Mix all the dry ingredients in a bowl (except quest bars) and in a second smaller bowl mix the wet ingredients until combined.
  4. Mix the wet into the dry, this can be done in a food processor or by hand. When you get an even consistency, mix in the quest bar pieces.
  5. Spoon the batter into the prepared pan.
  6. Bake the brownies for 25 to 30 minutes, or until they’re just barely beginning to pull away from the sides of the pan. Don’t overcook them, unlike cakes, you don’t want a skewer to come out clean. Brownies should be slightly springy on the outside but still gooey in the middle.
  7. Leave aside to cool before removing from the tin.
  8. Serve up with some greek yogurt mixed with the protein of your choice!

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The perfect cake for any beefcakes in your life, maybe they have a birthday coming up? You could always swap out some of the flour for extra protein too, to ensure the extra gains are there!

Macros:

Calories: 340 per slice
Carbs: 26g
Fat: 23g
Protein: 13g

High Energy Bars

This is a super easy bar that is packed with protein, good carbs and no refined sugar! Prep a batch on a Sunday and you’ll have the perfect pre/post workout snack with you at all times! Say goodbye to “hanger” moments forever….

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Ingredients:

  • 2 cups gluten free oats
  • 2 egg whites
  • 1 very ripe banana
  • 1-2 scoops of protein
  • 2 tbsp almond butter
  • ¼ cup sunflower seeds
  • ¼ cup chia seeds
  • ¼ cup pumpkin seeds
  • ¼ cup dark chocolate chips
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • pinch of Himalayan salt

Method

  1. Preheat the oven to 180°C
  2. In a food processor add in all of the wet ingredients, and mix until you get an even consistency.
  3. In a separate bowl, mix together all of the dry ingredients except the seeds and chocolate chips, and add into the wet mixture. Process again until it’s all mixed well but still with lots of texture
  4. Stir in the seeds and chocolate chips in by hand.
  5. Turn out onto a parchment lined baking dish. Press and flatten with a spatula until even.
  6. Bake for about 25 minutes or until golden brown around the edges.
  7. Allow to cool completely before cutting into bars.
  8. Store in an airtight container -these bars can also be frozen (but they won’t last that long!)

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Cranberry And Pistachio Bark

It can also be called Christmas Bark as I added in some festive spices! I love this recipe as it’s super easy to make and also makes a lovely homemade present for someone!

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You can mess around with lots of toppings: macadamia, ginger pieces, crushed candy whatever suits your mood that day!

Ingredients:

  • 200g 75%-85 dark chocolate
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup (optional)
  • 1/3 cup pistachios crushed
  • 1/3 cup dried cranberry
  • 1 tbsp dark choc chips
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • pinch of Himalayan sea salt

Method:

  1. Combine all 200g of the chocolate into a heat proof bowl and melt gently over a pot of simmering water, as it starts to melt down; stir in the coconut oil and maple syrup.
  2. When the chocolate is melted take of the heat, mix in the spices and about 2 tbsp of your toppings into the mix (nuts and fruit only).
  3. Line a square or rectangle baking tray with baking paper.
  4. Pour the melted chocolate over the paper and using a spatula, spread the mixture out evenly (not too thin).
  5. Sprinkle the nuts, fruit and chic chips over the chocolate. (I had some left over, so just use enough to cover)
  6. Place in the fridge until it sets. Break the bark into large pieces, they don’t have to be even-that’s part of the fun!

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If you looking for some more homemade gift ideas, try these recipes too: