Tag Archives: healthy

Healthified Millionaire’s “Shortbread”

These are so good that if I didn’t have my healthy blog, I would definitely pop them straight onto this blog. They are best served cold, and can be enjoyed as a “whenever you feel like chocolate” snack, or as an energy boosting bar that satisfies your sweet tooth when you are attempting to be healthy.

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These are full of good fats (coconut oil, nuts, nut butter), which is both great, and deadly. The trick with healthy foods, is generally that moderation is still important. The high-protein, high-fat nature of these means they are very filling. Any more than one or two, and you’re definitely not enjoying them out of hunger, rather sheer enjoyment of the creamy, chocolatey, caramely goodness.

Check out the recipe here.

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Peanut Butter Oat Cookies

I know it may sound like a cliche, but peanut butter is my life. Especially these days. I almost feel guilty because we now have the wonders of cashew nut and almond butter, but I just don’t think you can beat a good ol’ table spoon of peanut butter (or three). Granted, peanuts aren’t really touted as being as cool as the rest of the super foods, and they are nut-posers which means we shouldn’t really trust them. However, these legumes are so versatile and so affordable, that you can pretend they are as healthy as their bourgeois counterparts.
Peanut butter oatmeal cookies
I feel bad, as well, when I pack my boyfriend’s lunch for him each day (no judging – if I didn’t do this, he would live on 2-minute noodles and tinned tuna, his idea of a balanced meal), because I feel like there is no variety in his lunch, and basically every snack/meal contains peanut butter. Peanut butter smoothie, peanut butter sandwich, peanut butter-chocolate protein oats… Add these cookies to the mix, and I’m pretty sure he would turn into peanut butter. As if he wasn’t tasty enough…
Oatmeal peanut butter cookies
These soft yet crunchy cookies unfortunately don’t do much for encouraging a healthy diet, even though they have peanut butter as their base (mostly because of the sugar). Peanut butter, I believe, is a pretty controversial snack/ingredient. On the one hand, they are a natural source of healthy fats and protein, which helps keep you full, and helps to keep your bones and muscles healthy. On the other hand, eating a whole jar of deliciousness doesn’t really count as moderation. Most unfortunate.
Oatmeal peanut butter cookies
If you can manage the moderation, or if you at least have enough people to share these with that your portion is limited by default, then you should definitely give these a bake. If not, then just enjoy them because they peanut butter in its cookie form – as if you needed another way to enjoy peanut butter.
Peanut Butter Oatmeal Cookies
Ingredients
  • 200g wholewheat flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 125g butter
  • 200g brown sugar
  • ½ tsp cinnamon
  • 100g rolled oats
  • 175g chunky peanut butter
  • 2 eggs

Method

  1. Preheat oven to 180ºC and line your baking trays
  2. Cream the butter, sugar and cinnamon together until light and fluffy. Mix in the eggs and oats
  3. Sift the flour, baking powder and baking soda into the wet mixture and mix well
  4. Portion out the cookie dough onto your prepared pans, and flatten the dough balls
  5. Bake for 10-12 minutes until desired consistency. Slightly longer for a crispy cookie, slightly shorter for a more chewy cookie. Note that they will harden a bit once removed from the oven too
  6. Remove from the oven and allow to cool on a cooling rack

Food lately

Oh my word I can’t believe it’s been so long since I actually posted anything! I do have a ton of reasons (internet, laptop, camera, etc.) but excuses don’t mean anything at the end of the day: it didn’t get done, and now I need to fix that!

Just because I haven’t posted anything doesn’t mean that I haven’t been doing food stuff lately – that will never happen! As you can see above (and below), Easter happened, so of course food happened. I entered a competition  on Yuppiechef.com (#eastercakeoff), and had to bake their amazing Spiced Almond Hot Cross Bun Cake, and maybe I didn’t win the awesome Le Creuset hamper (*tear), but you can’t not be winning at life when you get to eat an amazing cake like this. Instead of toasting coconut flakes (which were impossible to find the day before Easter) (also I burnt the one bag of coconut flakes that I did have, but don’t tell anyone that!), I bought some really delicious cereal topping from Woolworths, which came with flaked almonds, coconut flakes, and white chocolate. Totally makes up for the burnt coconut (and because there is now some cereal topping left over…) #WinningAtEaster!

Easter = eggs (obviously). (Let’s see how much of this blog post I can write in parenthesis…) So quiche was the order of the day – you know, to be healthy and stuff, and I have finally found a super reliable shortcrust pastry recipe which I will share (in a really cool and special new way), sometime in the new future).

I’ve also recently decided that I should probably start being a bit healthier. I am in the Wellness and Health & Fitness industry so I should maybe start setting a better example. I had a week of jar salads. I got over it. And how can I not, when there are these amazing chocolate-chocolate éclairs in a recipe book just asking to be made!

So new week, I had to try be healthy again. I’ve gone the Herbalife route now. If you haven’t heard of it yet, you will certainly hear more about it from me in the future. It’s such an amazing product, and look at the delicious (and nutritious) smoothies you can make with it. Trust me, these tasted just like a chocolate-covered strawberry, just as they should!

I’ve also started working with a more regular income. Just because it is regular, doesn’t mean it is hugely lucrative, but it does mean that on pay day I get to go buy “other people” some treats from bakeries I’ve been meaning to try. These are from Chocola. J in Northcliff and they were heavenly, especially the crème brûlée cupcake, and the Bar-One cheescake…

  Vovo Telo always presents their food so well. I have an absolute favourite sandwich at their restaurant, but I decided to give this croissant a try for a change. That’s literally one of my most challenging things ever: saying no to the things you love to try something new, even if it is likely to be as delicious. Can’t I just have both?!?!?! I kept my consistency by having African Summer Tea from Toni Glass though. I am in love!

So that’s what’s been happening in my food world over the past month or so. I’ve made a couple loaves of bread, tried to be experimental with media, and also trying to figure out this whole work-life balance thing. It’s quite tough if you’re trying to make the things you are passionate about (the “life” side of the equation) part of your work… But we are getting there. And the rest of April is going to be an amazing adventure in preparation for May and the rest of the year. Second Term starts soon: New Term, New Me (again)!

Zucchini brownies? Not for me thanks!

Alternative title for this post: How to get kids to eat more vegetables. Or: How to mess with your friends who say they don’t eat vegetables. Or: A slightly healthier brownie recipe (but still includes sugar).

Not your typical background props for brownies

Not your typical background props for brownies

Zucchini was stalking me. It was like a green veggie monster lurking in every corner of my life saying “Eat me, eat me!” (In the creepiest veggie monster voice you can imitate). I was like, “ew, no! Vegetables!? Too much green! Too much health! Too much not chocolate!”

That peanut butter stripe... That melted dark chocolate... That richness that looks like it translates to goodness...

That peanut butter stripe… That melted dark chocolate… That richness that looks like it translates to goodness…

I figured though, since I had given in and made the carrot cupcakes, I would just have to give these babies a shot. Problem is, zucchini isn’t the same as it is overseas. We have mini zucchini, which I took an unfortunate while to realise is what we refer to as: baby marrow. I assume it’s the same thing???

I follow quite a lot of blogs, and there was a week where every single one of those blogs sent me some form of zucchini cake/brownie/muffin/savoury-thing recipe, and they all looked so amazing! But still… Vegetables… When I got this one from Yammie’s Gluten Freedom, I decided that that had to be the one. Her recipes are reliable, and her brownies have always come out tops in my books. Alas, my trust has been broken!!

Box of brownies

Just kidding, she will always be amazing, and these brownies aren’t half bad. The peanut butter topping definitely makes them worthwhile. My major complaint with this recipe is that they kind of taste like vegetables… Kind of a lot… We gave some to a friend though who refuses to eat veggies – we didn’t tell him – he actually said he enjoyed them, and that they had a nutty flavour. So the key to this recipe is: deception. Obviously, as the baker, this didn’t work so well for me, and all I could taste was green…

Zucchine, baby marrow, grown up marrow, courgette, by any other name does not belong in a brownie

Zucchini, baby marrow, grown up marrow, courgette, by any other name does not belong in a brownie

Zucchini brownies – made in SA

Ingredients

  • 2 cups finely grated baby marrows/courgettes/zucchini (I used the zester to grate mine superfine – I didn’t feel like having huge chunks of the stuff)
  • 1 C brown sugar
  • 1 ¹⁄³ cup applesauce (mine was a good jar of the stuff)
  • 2 eggs
  • 2 tsp vanilla
  • ²⁄³ C oat flour/food-processed oats (ground down to a flour)
  • 1 C cocoa powder
  • 2 tsp bicarbonate of soda
  • 1 ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • Additional: chocolate chips of whatever degree of healthiness suits your taste

Method

  1. Preheat oven to 180ºC, and line a 11×11″ baking tray/dish
  2. Mix the sugar, eggs, apple sauce, vanilla and baby marrows
  3. Mix the oat flour, cocoa powder, baking powder and soda, cinnamon and salt together
  4. Add the dry mixture to the wet mixture and mix well, ensuring there are no floury dry bits
  5. Pour mixture into prepared pan/dish
  6. Bake on the middle shelf for 1 hour
  7. Remove and leave to cool before frosting – I frosted mine with melted chocolate and a mix of melted chocolate and peanut butter

Peach smoothie

So, I made a smoothie today. Well, it was supposed to be a smoothie. It’s delicious and super simple, but I don’t know if it has a weird texture because I’m used to drinking smoothies with a straw and not a spoon or if it is just super thick.

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It would make an awesome pudding, like some sort of healthy custard. Or if you froze it, it would make an amazingly creamy ice cream… But I felt like a smoothie, so I put it in a glass and ate it with a spoon and pretended it wasn’t 4 degrees outside (does that weather honestly even look that cold? It’s so deceiving!).

Peach smoothie – serves 2

Ingredients

  • 1 can of peach slices (in syrup), prefrozen the day before (decanted and frozen, not frozen in the can)
  • 2 bananas
  • Some milk – about 100ml or more, depending on the consistency you’d prefer (add slowly to figure this out for yourself)

Method

  1. Blend all ingredients in a food processor or blender until smooth and creamy
  2. Yum (that’s a step right?)

Peanut butter granola bars #healthynothealthy

So I’ve decided I want to be healthy. But not really. I like the idea of being healthy, all the wonderful benefits you get from it, and those Insta-fit-foodies make their #healthy food look so damn delicious! It almost makes you want to live off fruits and veggies and protein brownies made from zucchini or chocolate mousse made from avocado. I type that and I cringe inside. Being healthy /sounds/ awful.

As a result, I am trying to weed out the delicious recipes from the ones who are trying too hard. I’ve been working on some granola bars, and they’ve turned out ok, but they’re not quite right yet. I experimented with other granola bar recipes, and, surprise surprise, it’s the unhealthy ones that work out the greatest! They are a dream to make, and they taste fabulous. I made them once, and by the end of the same weekend, I had to make a few extra batches for my brother to take to school and the household supply was finished. These things are like little bars of heaven.

They’re not all bad: they do have oats in them, which is a nice substitute for flour. But there is also flour. And a lot of (brown) sugar. But there’s dark chocolate, so that should counteract the sugar, I rate. And of course the star of these bars: peanut butter. Peanut butter just makes everything healthy. Even if it is the whole jar – in one sitting. Totally healthy, I swear! Trust me, I’m a biokineticist (with no scope for nutritional advice just by the way; make of that what you will).

Granola bars aren't exactly a pretty thing. But they are super delicious bars filled with goodness, and if they make you feel healthy, maybe you'll be motivated to do some exercise too! Even I had to move some weights to take this photo. #liftingbru

Granola bars aren’t exactly a pretty thing. But they are super delicious bars filled with goodness, and if they make you feel healthy, maybe you’ll be motivated to do some exercise too! Even I had to move some weights to take this photo. #liftingbru

I’ve adapted (South Africanised) this recipe from my favourite blogger. Her food is amazing.

 

Peanut butter granola bars

Ingredients

  • 1 2/3 Coats
  • 1 C Rice Krispies
  • 1/3 C flour
  • 1 C desiccated coconut
  • 1/2 tspn salt
  • 1/4 tspn cinnamon
  • 2/3 C brown sugar
  • 1 tspn vanilla
  • 1/2 C melted butter
  • 2/3 C crunchy peanut butter
  • 1/3 C honey
  • 1 cup chocolate chips or chopped up Bournville works beautifully too

Method

  1. Mix all your ingredients together (don’t use a mixer, this will break up the Rice Krispies and you’ll lose all your texture)
  2. Press the ‘batter’ into a dish lined with baking parchment (or foil would work too). Make sure you press it all together quite well, or it can crumble a bit a lot when you cut it
  3. Bake in a preheated oven at 180  degrees for 30 minutes or until the edges start to go brown (cooked brown, not burnt!)
  4. Remove from oven and leave to cool. Maybe go for a run while you wait – see: healthy granola bars!

 

The berry best – Wakaberry

One of the things I get most excited about when I go home for the holidays is this treat. If I do nothing else, if I don’t leave the house at all, I will make sure that I get to this place, at least once!

My family waited impatiently for me to take this photo before snatching them up for a good gobble

My family waited impatiently for me to take this photo before snatching them up for a good gobble

Wakaberry is really growing all over South Africa (except in my province…). I don’t know how this Fro-yo “fad” came about, but I am so glad that it did. This stuff is so delicious! I just wish I could stay in Johannesburg so I could have it every single day! Ok, maybe not that often, but still, on a highly regular basis! Maybe I’ll be so lucky that they open one of these havens of tastebud heaven in Grahamstown. Yeah, right, like that would ever happen! I’m sure they need water to maintain their facility, so this town and its municipality would not be conducive to a successful business.

My uncle's face shows it: it's so good you kind of feel naughty eating it. There is no limit to how much deliciousness you can have, it's hard to think that's even allowed!

My uncle’s face shows it: it’s so good you kind of feel naughty eating it. There is no limit to how much deliciousness you can have, it’s hard to think that’s even allowed!

My little bro never used to like Wakaberry because he thought all the flavours tasted the same. I have educated him well since then, as you can see

My little bro never used to like Wakaberry because he thought all the flavours tasted the same. I have educated him well since then, as you can see

This could be one of the luckiest girls ever: Julia, my cousin, lives right near Wakaberry. I would never eat another meal anywhere else again!

This could be one of the luckiest girls ever: Julia, my cousin, lives right near Wakaberry. I would never eat another meal anywhere else again!

I am in my absolute element every time I go there: the choice of toppings that they have there! By the way, they make the best brownies ever! My only regret is that each time I go there, I make the most of the visit, and I exploit everything by taking a bit of everything, regardless of what would make a good combination. One day I’ll be able to just have vanilla and fudge brownie flavour yoghurt with some brownie bits and some chocolate chips. Rather than the mess that I do tend to make…

My personal pot of deliciousness. You can clearly see the smooth vanilla fudge pieces, the moist brownie bits, and the berry swirl in there, amongst the rest of the beautiful mess

My personal pot of deliciousness. You can clearly see the smooth vanilla fudge pieces, the moist brownie bits, and the berry swirl in there, amongst the rest of the beautiful mess

Frozen yoghurt reminds me of Starbucks coffee and Sushi. It’s a lifestyle that I look forward to, one day when I’m big and living in London, or Hong Kong, or New York, or some other glamorous and metropolitan city. Or maybe it’s just hipster, and that’s fun too…

He hates having his photo taken, but I think we did a solid job of cleaning up those pots of yogz

He hates having his photo taken, but I think we did a solid job of cleaning up those pots of yogz