I tried out this 2 week Clean Eating Challange on Buzzfeed and loved it. The meals were yummy, I was never hungry and my energy and motivation picked up. Shedding a few pounds, that snuck on with long days at work, was an added bonus. Definitly a good one to get you back on track.
The meal plan was disigned for spring/summer, so there’s a lot of salads in there. I’ll be creating my own plan this week for more heartier, comfy recipes to warm the cockles.
I was’t the most strict on myself but I’ve learned a little more about portion control and I’m off the coffee again – yaaay!
Yes prep and effort is involved but it’s all there in the plan, it couldn’t be easier. Give it a go, you’ll feel awesome especially in the run up to the biggest eating event of the year. Christmas that is.
Now to keep it up.
All images taken from: http://www.buzzfeed.com/christinebyrne/clean-eating-challenge
I’ve been trying to come up with the ultimate protein bar for quite some time now. They’ve all been edible but I’ve choked them down. This time I’ve nailed it! It’s gluten free, vegan blah blah blah it’s yum – try it!
1/2 Cup Choc Chips – melted
(or carob/cacao nips with 1 tbs of peanut butter)
2 Cups Rice Krispies
1/2 Cup Almonds (Roasted and chopped)
1/4 Cup Honey
1/2 Cup Peanut Butter
1/2 Cup Almond Milk
1 1/2 Cups Dates (softened in the microwave)
2 Cups Oats (ground into flour – I use a blender)
1/2 Cup Protein Powder
1/4 tsp sea salt
(I use Hemp or Ancient Grain protein, I’d stay away from berry flavoured ones.)
What to do:
Mix melted chocolate and krispies together untill they are coated in chocolate. Let cool and harden.
Mix all the wet together and heat it slightly in the microwave so it becomes a little thinner and easier to work with.
In a seperate bowl mix all the dry togther.
Then mix the two together.
Lastly once the chocolate krispies has hardend break it apart into chunks, fold or lightly mix the krispies and almonds to the rest making sure not to crush the krispies.
Pop it into a pan and flattten it out. I got ten pretty chunky bars out of this mix. Chop and change what you like. Some sour cherries might go nicely in there.
I wouldn’t suggest eating them all at once but I wouldn’t be surprised if I do.
Wow they look pretty terrible, maybe you shouldn’t eat any, I’ll take care of them all.
I think pancakes are just the business. Crêpes are pretty good too but I’m all about the pancake. I’ve tried so many gluten free variations buckwheat, spelt, oat flour but in the end they’re all quite heavy.
Today I saw a link to a recipe that has just changed my life. 2 ingredients. No messing about. And it’s gluten and dairy free, but most importantly it tastes delish.
1 portion makes two medium pancakes:
1 ripe banana
Mash the two together, if you prefer smooth pancakes then blend it up. I think the lumpier the better. Add any extras that you’d like, chocolate chips, honey, cinnamon. Heat a pan and slap on some coconut oil/butter. Pour in the pancake. Once you can lift it off easily turn over for 30 secs and voila.
This morning I had it with some blueberries. So yummy and filling. Set me up for the day.
Honestly this was the quickest and easiest pancake I’ve ever made.
This is a vegan, gluten free loaf, most importantly it’s super yummy. High in protein. I’ve made it as a loaf and as muffins. Eat it on its own as a snack, as part of your din dins or crumble it into a wrap with salad and hummus. Hmm I think I know what I’m having for lunch.
This recipe is from a family or unbelievably great recipes from Avoca Hand Weavers. I’ve eaten at their cafe. So good. Their cook books are one of the few out there that re-produces food exactly as it is in the cafe. It’s just delicious, homely, comfort food.
Good job Avoca.
50g Green Lentils
300g Orange lentils
1 large onion
3 celery sticks
6 garlic cloves
1/2 fresh chilli2 heaped tsp ground cumin
75g breadcrumbs (oats for gluten free)
150g Cheddar Cheese (grated)
75g roasted chopped nuts (pistachios, hazelnuts or peanuts)
(To make it vegan I leave out the cheese and use flax eggs instead – 1 flax egg = 3 tbs tepid water mixed with 1 tbs flax meal)
Boil off your lentils. Melt butter in a pan and fry off the veggies, garlic, chili, and cumin. Cook on low for 5 mins. Don’t over cook as you’ll be popping them in the oven to finish cooking. Put all the ingredients in a bowl and mix it up. (If trying the vegan version prepare the flax eggs and let sit for a few mins before adding.) Add some salt and pepper to taste. Pop it in a a loaf tin or muffin tin sprayed with some oil. Cook at 170c/325f until golden brown or firm to touch.
I like to freeze what I don’t eat and enjoy for the rest of the week.
This dish is amazing for the cold wintery days. When you fancy something soupy but with a bit more substance – this is your man!
It looks kind of just like eggs, tomato sauce and a bit of greens but oh boy is it so much more.
You can switch the greens out for kale, spinach or anything you like really. It has a long ingredients list – don’t let this scare you. It’s so good.
I am obsessed with this site http://ohsheglows.com
There’s some really yummy recipes on here and some are gluten free, vegan, nut free etc. They’re healthy too – depending on how much of it you eat. I told my brother about it and for a while there we were doing cook offs. Everyday each of us would cook a different meal from this website.
We’d take pictures He took pictures and we commented on what worked, tasted great and what we’d change. It was a good bit of fun.
No Meat Athlete’s Buffalo Hummus
It was Superbowl Sunday last week and although the football sucked the snacks were awesome. I made this hummus with extra hot sauce. It went down a treat with some chips. I switched out the chickpeas for blackbeans. This gave it a great kick.
Now it goes on crackers, with veggie sticks, in my scrambled eggs. Really I can’t get enough of it.