By Brendon Martin on Thursday, June 22nd, 2017 in . No Comments
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!
By Jaime Martin on Sunday, April 9th, 2017 in . No Comments
Healthy Carrot cake
1/2 cup Greek yogurt
1/2 cup maple 🍁 syrup 100%
1/4 cup almond milk
2 cups of grated carrot
1 -1/2 cups of SR flour
1-1/2 teaspoons bi carb soda
1 -1/2 teaspoons all spice or cinnamon
1/2 cup of chopped walnuts
Whisk eggs, add yogurt, maple, milk and whisk together. Stir in carrots, flour, bicarb soda, spice and walnuts.
Spoon into muffin cases, loaf or cake tin. bake at 180 degrees fa forced pre-heated oven for 20-30 minutes or until golden brown and cooked thru.
Icing – optional but who doesn’t like a cream cheese frosting.
250g of lite creamed cheese, juice or 1/2 lemon 🍋 zest of one lemon 2 tablespoons of maple syrup. For extra garnish top with crushed pistachios.
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 !
In the spirit and tradition I make Anzac slice!
The acronym ANZAC was coined in 1915 when Australian and New Zealand troops were training in Egypt. The word ANZAC was eventually applied to all Australian and New Zealand soldiers in World War 1. The term is particularly associated with the landing at Gallipoli on 25 April 1915.
ANZAC Day was inaugurated on 25 April 1916 to commemorate the first anniversary of the landing of the ANZAC troops at Gallipoli.
During World War 1 and World War 2, Australians were fiercely patriotic. This can best be described in the words, my country – right or wrong. The wives, mothers and girlfriends were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometres per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer – a biscuit with all the nutritional values possible. The basis was a Scottish recipe using rolled oats which were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate.
#anzac #spirit #honor #funcfitnessmiami #jleighkitchen
1 cup rolled oats
1 cup plain flour
2/3 cup brown sugar
2/3 cup desiccated coconut
125g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
Preheat oven to 160°C/140°C fan-forced. Line 3 baking trays with baking paper.
Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 tablespoons cold water in a saucepan over medium heat. Stir for 2 minutes or until butter has melted. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.
Roll level tablespoons of mixture into balls. Place on trays, 5cm apart. Flatten slightly. Or as I’ve done press into a slice tray. Bake for 10 to 12 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Or cut into small squares.
By Jaime Martin on Thursday, October 22nd, 2015 in . No Comments
So I was in cooking mode for our Sunday “high ropes challenge” for the Project You crew. And I thought I’d make my mothers famous Date loaf, a good old fashion recipe that has been past on thru the family, all of us kids and grandkids now still love MooMoo’s date loaf. Missing the fresh ginger as I had none left, un-ususal as its normally a household staple. I decided to change the recipe using what I had. So I added 2 bananas and some all spice in stead. Worked a treat, as it was big hit amongst the crew and their kids. That being said I was ask to post the recipe. Even young Harvey a fuss pot according to His mum was going back for more, and wanted the recipe for his lunch box.
1 cup of chooped dates
2 bananas mashed in a seperate bowl set side.
2 cups of boiling water.
2 tbsps of butter i used (nutlex with conout oil)
1/2 cup of raw cane sugar or your pure maple syrup.
1 1/2 tsp of all spice
1tsp of cinnamon
1tsp of bi carb soda.
Place all ingredients into a saucepan except the banana, bring to boil turn off heat and allow to cool. Once cooled add 2 cups of SR flour and gentle fold together with a wooden spoon then add banana, pour either into a loaf tin lined with baking paper or spoon into muffin papers. Bake in a pre heated fan forced oven at 180 degrees. 40-45 minutes for loaf or until golden brown and firm but springs back to touch. 15-25 minutes for muffins.
enjoy, this is moist and heavy type of loaf or muffin. Consume within a few days of frezze as there is no eggs, and eggs act as a preservative in baking. this recipe is also great for people with egg / dairy intolerances. And can be gluten free using a GF flour.
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 Tuesday, October 6th, 2015 in . No Comments
This easy healthy slice / pie is great for prepared lunches and lunch boxes for kids. packed full of veggies and protein. Great for those who are on the go, or like to prepare meals in advance.
3 medium carrots grated
2 large Zucchinis grated.
1 cup of grated cheese.
10 free range eggs.
1 cup baby Spinch leaves.
1 cup of diced ham optional.
1 cup of corn. (cooked and sliced off cob perferably or can)
1/2 cup of plain flour.
1 teasp BP.
salt and peper to taste.
Place all ingredients into a bowl, and mix together with a spoon. Spoon into a large baking tray, or pirex quiche dish. and bake in oven 150 degree celsius fan forced. 40 – 60 minhutes or until firm in the middle and golden brown.
Slice and serve with salad, store in fridge for 3 days, or freeze down individually.
By Brendon Martin on Monday, September 28th, 2015 in . No Comments
So its the school holidays, so why not combine work and spending time with kids. Plus I love being in the kitchen whipping up treats, meals and yummy food for friends and family.
Having 2 of my 3 children with learn difficulties, its important for our family to find other ways to teach our kids basic reading and maths skills. And cooking is one that comes naturally to me as I was always in the kitchen with my mum as a child. So today it was Harry and I playing with a basic banana bread recipe, and adding a little twist to it. And i must say they have worked out beautiful. Olivia my eldest couldnt resist the smell that quickly filled the house and said let be the food critc. Harry is a highly active little jumping bean and is not iterested in school work at all unless its to do with sports. So with all his love and passion for running, triathlon and ruby, I endeavour to help his reading skill by cooking and teaching him good nutrition and fuel for performance and recovery. These Choc Banana muffins with some little extra hidden nutrients are great for lunch boxes, and or pre and post training.
Choc Banana Muffins.
3 Over ripe Bananas
100gm Nuttelex (with coconut oil) or normal butter is ok to , at room temperature I found this cocnut oil nuttelex in coles the other day and was keen to give it a go.
1/2 Cup Raw Sugar / honey or maple syrup ( all different option will work fine)
1 Tsp Vanilla Essence
3/4 Cup hazel nut chcocolate broken into cubes ( you could also place one square into each raw muffin cup before placing into oven)
2 1/4 Cups Spelt Flour (plain is ok too)
1/4 cup of LSA some extra hidden nutritents
2 Tsp Baking Powder
1. In a large bowl add the spread and bananas. Mash with a fork. Follow by adding the eggs, raw sugar and vanilla essence. With a whisk combine all the ingredients really well.
2. Add the spelt flour and baking powder, followed by the chcocolate. Fold together with a spoon until the flour is just combined.
3. Spoon into muffin cups. Bake in a pre heated 150 degree Celcius oven for 15-20 minutes or until lightly golden and it bounces back when touched.
enjoy the warm gooy Choc banana fresh out oif the oven. yum yum 3 happy kids in my house hold.
Best consumed within 3 days of baking, or freeze down for future school lunch boxes, if they last that long.
By Brendon Martin on Thursday, September 3rd, 2015 in . No Comments
Func energy ballz
1pkt or 50g of dark Choc coated cranberries
12 pitted medjool dates
1 cup of dried apricots
1/2 mixed sunflower and pitta seeds
1/2 of silvered almonds
1/2 trial mix
1/2 cup vitality nutrition coconut cacao protein powder
1/4 cup Cacao
Place all ingredients in a food processor !!!
Roll into gold ball size ballz and roll in coconut!!!!
Store in fridge
Enjoy your on the go or post FUNC class energy ball !!! Great liitle ballz of goodness great for the 3:30itis cravings and sugar cravings. Just beacuse these guys are packed full of raw goodness doesnt been you can over consume them 1 is more then enough.