Pumpkin Pancakes

photo(9)Our ears always perk up when we hear the word “pancakes” and this autumnal version is a great alternative to your regular pancakes! For the recipe I used tinned pureed pumpkin but you can use fresh pumpkin; just roast/steam it and blend.

Ingredients:

  • 4 Eggs, beaten
  • 1/2 cup Pumpkin Puree
  • 2 tablespoons Butter or Coconut Oil melted
  • 1 teaspoon Vanilla Extract
  •  2 tablespoons Honey or Maple Syrup (optional)
  • 1/4 teaspoon Baking Powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ginger
  • pinch of Salt

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Instructions

1. Whisk the eggs, pumpkin, vanilla, and pure maple syrup together. Then mix in the the spices, and baking powder.

2. Melt 2 tablespoons of butter in a pan over medium heat. Then, mix the butter into the batter.

3. Grease the frying pan with some butter/coconut oil and pour the batter in to make pancakes of your desired size ( I wouldn’t recommend making them too big, traditional American size are perfect as they’re easier to flip)

4. Serve with Bacon, maple syrup and a sprinkle of cinnamon. You can enjoy them with berries and greek yogurt too!

If you like this recipe you make like my Pumpkin Spiced Latte recipe.

The canned pumpkin is available in Fallon & Byrne, Dublin 2.

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Wyldsson-“Make your own bar” review

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As you all know I’m a big fan of the Wyldsson products, so I was delighted to be asked to test a new prototype. This new product is another step in making healthy eating more user friendly and convenient – it’s a “make your own bar” (flapjack) pack. Personally, I think it’s a great idea! Yes, making flapjacks is not rocket science but because the bag is packed full of chopped nuts and fruit, it uses up zero amount of your time (you could even get the kids involved).

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There are 4 simple steps and 3 extra ingredients needed to make the bars. I’m not 100% sure if the tub of almond butter comes in the pack too, I got the tub with the delivery, so this made it even handier but would make it more pricey I’d imagine!

Ingredients:

  • 1 bag Bar Mix
  • 1 very ripe banana
  • 3 tbsp almond butter
  • 1 egg

I also added in a scoop of protein because – well…GAINS lol!

Method: 

1. Mash the banana in a bowl, add all of the mix, then add the egg and protein if you’re using it.

2. Mix really well, use your hands to ensure it’s mixed thoroughly.

3. In a baking tray lined with parchment paper, spread the mixture out evenly, leaving it pretty thick. Smooth the top using a spatula or your hands.

4. Bake for 18 minutes until golden, leave aside to cool before cutting.

The verdict:

I really loved this product, the whole process from start to finish took less than 20 minutes. The instructions are laid out really clearly, so there’s nowhere to go wrong. They certainly passed the taste test with myself and Mr. PP; the banana gives them a subtle sweetness unlike the sugar loaded ones you find in the shops. I’m not sure of the cost yet but I definitely would buy it again in the future for a quick healthy snack! The pack says it makes about 6 bars but it depends on the tin you use as I got about 8.

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Hope you enjoy reading, for more info check out the Wyldsson website.

Piggy Pancakes

When I came across this super cute piggy pancake pan in TK Maxx last week, I just had to have it! I’m a big fan of anything kitsch so this was right up my street! A steal at only €6, I couldn’t wait to make some novelty pancakes at the weekend!

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The recipe I used was my Perfect Protein Pancakes and it worked perfectly in this pan as it holds together really well so you can easily flip them.

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They certainly put a smile on my face on Sunday morning! What do you think?

Raw Peanut Butter Caramel

IMG_1479This is the stuff of the natural gods!! I dare you to make this recipe and not eat it all with a spoon straight away lol! The best thing; All the ingredients are natural and the only sweetness comes from the dates. I have a very delicious recipe coming soon using this ingredient but why not make a batch and enjoy it on brownies, oats, greek yogurt-the list is endless really! I like to keep a jar in my fridge for those weak moments, a few spoonfuls and you’ve zapped that sweet craving!

Medjool dates are key here are they are so caramel like anyway-I like to call them “Natures Toffees“(Foodie geek alert) But if you have the dried kind kind in your pantry they will work too; just be sure to soak then for an hour beforehand.

Ingredients:

  • 8-10 medjool dates
  • 2 tbsp peanut butter
  • 1 tsp vanilla extract
  • 1/3 cup water
  • pinch of sea salt (Optional)

Method:

1. Add all the ingredients (except the water) to your food processor and blend for about 20 seconds.

2. Scrape down the sides and switch on again, start pouring the water in slowly. Let it run for a further 1-2 minutes or until the consistency gets smooth and caramel like.

3. Spoon into an airtight container, I recycle most of my jars and would use one of these.

Tips:

* Add almond milk instead of water for a creamier texture.

* Blend up with some frozen banana for a toffee ice-cream.

* Blend with almond butter for a paleo version.

Flu Fighting Soup

IMG_9700With the freezing cold weather upon us it seems everyone has been hit with the dreaded flu! Soups and stews are the only remedy to being nursed back to health, and this recipe from the Medicinal Chef is one of the best out there! This one-pot wonder filled with immune-boosting ingredients is an absolute powerhouse when it comes to dealing with colds and flu. (My head is a lot clearer after just one bowl!)

(I adapted the Recipe slightly by adding chicken stock and turmeric)

Ingredients:

  • 1 onion finely chopped
  • 2 medium sweet potatoes, diced, skins left on
  • 1 green chilli finely chopped
  • 4 garlic cloves crushed and chopped
  • thumb sized piece fresh ginger skinned and chopped
  • 1 punnet shiitake mushrooms, sliced
  • 2 handfuls goji berries
  • chicken stock, to cover-Use veg stock for vegan/veggie diets
  • 2 tsp ground turmeric
  • 2 tbsp olive oil
  • salt and black pepper

Method:

  1. Put the onion, chilli, garlic and ginger in a large pan with the olive oil. Cook over medium-high heat until the onion softens.
  2. Add the sweet potatoes and mushrooms to the pan along with the goji berries, Give it a good stir then add enough chicken stock to cover all the ingredients. Stir in the turmeric and simmer for 15 minutes or until the potato is soft. Season with salt and pepper.
  3. Carefully add the soup to a blender in batches and blend into a smooth soup.

Hope you enjoy!

Check out The Medicinal Chef for some great recipes!

Paleo/Raw Fudge-Round 2

Some of you may remember last year I made some mint chocolate fudge, here’s the link: https://primalpiggy.wordpress.com/2013/05/27/mint-paleo-chocolate-fudge/

This went down so well and is one of my favourite healthy snacks to keep in the freezer for weak moments. I was very grateful to receive a package from myprotein.ie which contained a 1kg tub of almond butter to try out. Their almond butter is really yummy – it’s 100% roasted almonds with nothing extra added,and not too pricey either at €16.49. As I had such a big tub, I could use this to try out a few different recipes…and eat it straight out of the tub….a lot (don’t judge me!!)

This fudge is so yummy and doesn’t taste like a cheat, it’s quite rich but also very moreish so you will definitely be running back for more! I made two flavours and while I loved the orange one, the peanut butter just about came out on top for me,

Here is the first recipe which is a chocolate orange flavour.

photo2Ingredients:

  • ⅓ cup coconut oil
  • ½ cup almond butter
  • ½ cup raw honey
  • ½ cup raw cacao powder, sifted
  • Juice and zest of 1 orange

Second flavour is: Double chocolate peanut butter

photo1(2)Ingredients:

  • ⅓ cup coconut oil
  • ⅓ cup almond butter
  • ⅓ cup peanut butter
  • ¼ cup sweet freedom choc shot
  • 2 Tbsp raw honey
  • ½ cup raw cacao, sifted

1. In a bowl add all of the ingredients except the cacao powder. Stir until everything is combined, then add the cacao powder and mix well.

2. Pour the mix into your dish – a silicone cake dish is ideal, but I used a small oven dish lined with parchment paper and it worked perfectly. Also make sure the mixture is poured thickly rather than thinly. For the double chocolate one, make a design on top using the sweet freedom syrup before placing in the freezer.

3. Freeze for 1-3 hours before serving and cut into squares to serve.

 

Boojum restaurant-Dublin 8

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Over the last few years burritos have become a staple part of most Dubliners diet, with more and more Mexican style eateries popping up in our colourful city. Not all have mastered the art, but one spot that is (in my opinion) the leader of the pack is Boojum. They have something for everyone, and you always know what you’re getting. I was really excited to be invited to try out their new restaurant located in the very vibrant Dublin 8.

Upon entering, the first thing I noticed is the size of the place. The original branch in the Millenium Walkway can get cramped very quickly, and is somewhere you may only eat with a couple of friends, but this new spot is somewhere you can have fun and eat with a group. It’s very spacious and the huge windows all around the building meant that it’s beautifully bright aswell.

Big Space!

Big Space!

In true Boojum style I am greeted by their happy, upbeat staff and shown around the space. I am told that the kitchen here is double the size of the Northside Boojum, so everything is made fresh in-house. The menu is the same – why change something that doesn’t need changing I say! I choose my favourite option, the salad – this is basically a burrito in a bowl, lettuce leaves, Mexican spiced veg, carnitas (aka pulled pork), guacamole (70c extra) salsa verde and cheese. With the burrito in a bowl, I love how it’s all about the meat – there’s lots of it and there is nothing getting in the way, you can dive right in. But I’m sure a lot of you burrito lovers enjoy getting your hands dirty, with the traditional style.

I also got to try some corn tortillas which come with a trio of dips: guac, salsa and hot cheese sauce. I don’t usually like melted cheese. but Oh my God the cheese dip was insanely addictive!! A source from Boojum advised: “The Hard Tacos and Nachos are gluten free (but if you are getting nachos, the queso is not so just choose regular cheese instead” How great is that?? (For allergy suffers please check again instore for advice)

Nachos and Burrito Salad-YUM!

Nachos and Burrito Salad-YUM!

If you want to lose a few hours like me and my friend, then Boojum, Dublin 8 is a great spot. We never felt rushed or pressured to leave – this can sometimes happen in the other branch as it’s so busy with people queuing to get in! The Northside based Boojum is more convenient for me, but if I was looking to have a low-cost meal with a group of friends then I would definitely choose this location.

Burrito Geek!

Burrito Geek!

Great job Boojum!!