CHOC PEANUT BUTTER ENERGY BALLS
Easy & quick to whip up, for pre training energy snack and or treat for kids lunch boxes. A great 3:30itis snack to get you thru the afternoon slumps.
4 tablespoons of peanut butter
1/3 cup @bareblends cocoa protein
1/3 cup raw cocoa powder
1 tablespoon maple syrup
1 tablespoon coconut oil
1/2 cup of chopped dates soaked in 1/2 cup of boiling water
1 cup of @carmanskitchen roasted muesli hint of cinnamon
These guys pack a punch of goodness and richness I had quiet an intense headache and was craving something sweet with a cuppa, so I whipped up these guys and after some taste testing my headache easier off!
No bake CHOCOLATE PEANUT BUTTER DELIGHT.
This no-bake slice is perfect for the chocolate and peanut butter lovers out there! How could you not love a smooth creamy peanut butter centre with rich dark chocolate topping over a nice nutty crumbly biscuit like base.
It’s boosted with protein and dense rich nutrients from the nuts to keep you feeling satisfied and the gives it an antioxidant boost and the added bonus of good omega 6 fats I’ve kept the sugar content low (the peanut butter adds natural sweetness) and it’s also gluten-free and grain-free. Keep it in the fridge or freezer for a post-workout snack or an after dinner delight, or simply satisfy that craving for a treat something naughty without being too naught ! The beauty is because of the rich nutrients not much is needed and cravings are quickly satisfied.
#chocpeanutbutter #delight #nobake #jleighkitchen #athome #inthekitchrn#funcfitnessfood #sunday #rainyday #treatwithoutthecheat
@ At Home Jleigh Kitchen
For the base:
* 1/2 cup raw nuts
* 1/2 cup unsweetened desiccated coconut
* 1/4 cup Bare Blends Organic Raw Vanilla WPI
* 2 x 20ml tablespoons Organic Raw Peruvian Cacao
* 2 x tablespoons extra virgin coconut oil
* 2 x tablespoons maple syrup
For the topping:
* 1/2 cup natural smooth peanut butter *
* 2X teaspoons extra virgin coconut oil, melted
* 1/2 cup of almond meal
1. Line a 10 x 16cm container with baking paper or cling film.
2. To make the base, process the nuts, coconut, protein powder and cacao powder together in a food processor until you get fine crumbs. Add the coconut oil and maple syrup and mix until everything is well combined. Press the mixture firmly into the prepared container and set aside in the freezer
3. To make the topping, mix all of the topping ingredients together in a small bowl until well combined. Spread the mixture over the base, then put the container back into the freeze for a few hours until set.
4. Melt 250g into f dark chocolate it’s a bowl over a saucepan of boiling water, stirring consistently with a metal spoon. Pour over the top of slice or drop a teaspoon on to single mini cupcake silicone Moulds. Place back in freezer
5. Once set, remove the slice from the container and cut into pieces or remove from moulds . Store in freezer.
Created this very delicious, super nutrition and yummy green breakfast bowl for breakfast this morning.
When it’s raining I love nothing more then being in my PJs, cooking and creating in the kitchen.
What I did to create this yummy green breakfast bowl, in about 20 minutes to mind you! with my trusty ninja blender, I threw in one bag of baby spinach and pulsed.
• 4 shallots including the green part
• one bunch of broccolini roughly chopped the steams as well.
• one zucchini roughly chopped first. Each ingredient went in separately into Ninja and pulsed on low. Placed into a big bowl drizzle over extra virgin olive oil and a good squeeze of lemon
in a fry pan lightly toasted a good handful of pepitas, sunflower seeds and almonds. Then toss thru your chopped greens.
Crumble over feta, and place sliced Avocado on top.
Poach eggs and place on top and sprinkle over @tableofplenty dukkah.
We also added some bacon and or salmon would be amazing too!
So yummy and great breakfast option for Sunday breaky when we have that little extra time. #enjoy #inthekitchen #creativespace #jleighkitchen#wouldhaveacafe #projectyou #nutrition #recipe #funcfitnessfood#fuelforperformance #basicingredients #basiccooking #mumlife #family#food #sunday
Banana smoothies all round, recycled @thecleansekitchen bottles.
Frozen bananas x2
Handful of ice
400ml of milk your choice
3 tablespoons of honey cinnamon @fiveamorganics yogurt
LSA ( linseed sunflower seed almond- grounded up )
Today I found these interlock able containers and thought not only do they lock together they are PERFECT portion size for my over night oat pods !
Hectic morning for me tomorrow so breaky prepped and kids too !
These are the sorts of things and recipes I keep you informed with, in Project you !
#4 starts next week who is ready to commit and invest in themselves ! And be ready to alter change !
1/2 cup of freedom GF quick oats @freedomfoods
1-2 teasp chia seeds
Somes nuts (walnuts and silvered almonds)
Cover with pure harvest almond milk (the only one with the highest about of actual almonds at 10% activated almonds ) another thing we learn at super market safari food labels
Too with your choice of yogurt I’m making my own in my easy yo at moment
Top with fruit I usually use fresh blueberries tonight tho was raspberry and sliced apple !
Spicy lentil and pumpkin soup.
Even tho our weather is warmer then it should be 3 weeks out from winter and we are still hitting high 26-30 degrees ! I felt like it was time to start making soups.
A family pleaser is my pumpkin soup although I snuck in some cheeky lentils tonight, they didn’t even know!
1 onion roughly chopped
1 leek roughly chopped
Sauté in a olive oil 1-2 teaspoons of curry powder 1/4 teaspoon of fennel seeds 2 teaspoons of chicken stock.
Peel and roughly chopped 3/4 of a Kent pumpkin place in pot cover with 4 cups of water ! Bring to boil, simmer until pumpkin is soft. Add 1 can (drained and rinsed) of lentils.
Purée in blender
Serve as is or too with 1-2 teaspoons of Greek natural yogurt, chopped shallots, flat lead parsley, coriander and chilies. And your fav bread on side we love a 7 seeds and grain Vienna or an olive sour dough. You’ll just want to keep going back for more. #comeonwinter #pumpkinsoup #Jleighkitchen #familymeal #alwayswantmore #projectyou #nutrition #recipes #cooking #yum
By Jaime Martin on Monday, November 9th, 2015 in . No Comments
We are happy to eat bread and carbs, rice and pasta etc. But sometimes the bun is just not needed or felt like. Great option also for our coeliac’s or gluten intolerances, or your simply watching your energy and starchy carb intake.
Wool worths has great Turkey patties available 4 for $6.50 and Coles has great Chicken ones available for the same price. Nutritionally they ready well each patty containing 19-21grams of protein. Easy and convenient for quick lunches, easy post training dinners and BBQs with friends and family. either bake, bbq or cook in a non stick pan. Place on a handful of rocket and baby spinach leaves, layer on slices of cucumber, tomato, beetroot etc top with goats cheese, pesto and hummus.
delicious, colourful and nutritious. Pretty easy and straight forward #noexcuses
Add and egg poached or sliced hard boiled, heck add some pineapple and you have a real aussie flavour and fashion.
By Jaime Martin on Sunday, November 8th, 2015 in . No Comments
2cups milk (soy/rice/almond or low fat diary) your prefence I personally use zymol lactose gluten free
2cups spelt flour
4tbsp coconut oil
2tsp vanilla essence
whisk all ingredients together to make a smooth slightly thick mixture
pour into a non- stick fry pan to prefereed size cook till bubbles form and then flip them.
Serve all stack up with your choice of yogurt i personally like Gypsland plain yogurt, organic 5am cow vanilla or a natural greek style.
Top with your favourite seasonal fruit and pure male syrup, sprinkle over crushed nuts, chia seeds and extra shredded coconut.
note a organic coconut yogurt nice twist and coconut ice cream found at any good health food store is a weekend treat !!!!
enjoy its my family fav Sunday breakfast !
My favourite family breakfast
Due to a busy work scedual of owning and operating FUNC fitness here on the Gold Coast, and extra curricular activties of my 3 kids, we dont always get to have my meals together, we always aim for either dinner or breakfast, breakfast being our main one to get togehter. And Sunday being one of the best days of the week to get extra time in the kitchen to make these healthy and delishous pancakes that the whole family love, enjoy and look forward to after a hecyic and busy week.
So we had to share again due to popular demand.
Note- making your favourite, treats from scratch allows you, not only to know all your ingredients but allows you to control what goes into your food and essentially into your body.
Why spelt flour???
A wonderfully nutritious and ancient grain with a deep nutlike flavor, spelt is a cousin to wheat that is recently receiving renewed recognition. Spelt products can be found in your local health food store year-round.
Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat.
Spelt has slightly fewer calories than wheat flour and is somewhat higher in protein. The flour is easy to digest but is lower in fiber than wheat.
The gluten in spelt flour is a little unusual. Unlike wheat flour, which is quite resiliant and often needs a long kneading time (with breads) to strengthen its gluten and give the bread structure, the gluten in spelt flour breaks down fairly easily.
By Brendon Martin on Saturday, October 17th, 2015 in . No Comments
The perfect little energy bite to curb those 3:30 itis cravings, or pre / post training energy snack. Also great to get, rich nutrients and some extra protein into kids lunch box.
Great for that healthy snack on the run, packs more nutritens then a chcoclate bar at the servo, or vending machine at the office. Easy to make, store in fridge or freezer.
Place all ingredients in a food processor.
2 cups of mixed nuts – (I used a mix of nuts, apricots, canberries and 70% dark chocolate nibs that I got from our local bulk foods supplier)
I then added a small handfull of dark chcoclate coated blueberries, that I had left over in the cupboard.
1/2 to 1 cup of sunflower and pepita seed mix.
3 tbsp of raw Cacao
2 tbsp of pure maple syrup.
2tbsp of water
Roll into small in between golf ball – bite size balls and roll in coconut.
I made these today for a post High ropes project you challenge snack for tomorrow. And froze some for lunch box snacks for the kids.
By Brendon Martin on Monday, October 12th, 2015 in . No Comments
Chicken Pesto Pasta.
After a morning run and a sunday on the beach with the family. Plenty of energy spent, surfing, swimming and playing with the kids. It was nice to come home and throw some basic ingredients together and sit down to a late lunch early sunday night dinner with the family. Best part of all there was plenty of left over for Monday lunchboxes and mine included. Particularly grateful as Monday is always a kick ass busy day. As I like to hit the floor running on Mondays with lots of classes, training, clients and meetings. A great start to the week sets for an awesome domino effect for the rest of the week.
I used (1pkt Serves 4) whole egg fresh Fettuccine.
800g Chicken breast thinning sliced
1 punnet of cherry tomatoes
2 handfuls of baby spinch leaves
1 bunch of broccolini chopped and blanched
150g – 200g of goats feta crumbled
3 tbsp of basil pesto
Salt and Pepper and a good drizzel of Flaxseed oil.
Cook Pasta according to packet. Cooked chicken in fry pan with alittle oil salt and Pepper. Once pasta and chicken is cooked, (drain pasta) add to a large serving dish. Mix all other ingredients, toss together and serve warm or cold the next day for lunches.