Chocolate Chip Cookie Dough Truffles

I am a demon for craving something sweet after I've had a meal and sometimes a rice cake with some sort of natural fruit spread just doesn't cut it and i know if i have a biscuit i wont stop at just one so these little power bombs are just the ticket. Their sweet, salty, crunchy and chocolatey and perfect with a mid morning cup of coffee or the help you get over that afternoon slump.
Kept stored in an airtight container they'll keep for up to a week.

Chocolate chip cookie dough truffles

225g peanut or almond butter
120ml honey\maple or agave syrup
65g shredded unsweetened coconut
small handful cocoa nibs
small handful goji berries/sultanas or dried blueberries
pinch of salt
2 tsp vanilla extract

To coat the truffles

200g dark chocolate
1 tsp coconut oil

Simple mix all the first set of ingredients together and roll into whatever size you wish, take into account that they will be covered in chocolate which will make them slightly bigger too. Place on grease-proof or parchment paper and allow to firm up in the fridge for 30 mins to an hour.

When your ready to cover them in the good stuff simple melt the chocolate and coconut oil gently in a microwave. One by one dip the truffles into the chocolate and set back onto the paper, i used toasted coconut and goji berries to decorate.
Enjoy!

Super green chocolate mousse

This may seem a little odd but it works. It's creamy, smooth and chocolately and doesn't require a lot of ingredients. The green component is actually an avocado.

Chocolate Mousse

2 tblsp coconut oil

1 ripe avocado

1 tsp water

2 tblsp raw cacao

2tblsp maple syrup

Drop of vanilla extract

Berries to serve

Melt the coconut oil gently in a microwave. Blend the oil, avocado and water together in a mixer until smooth.

Next add in the cacao powder, maple syrup and extract. Spoon into serving glasses or ramekins and set in the fridge for at least 30 minutes. 

Brigid's Chocolate Pudding

I'm going to nick name this Brigid's Chocolate Pudding because it reminds me so much of this chocolate pudding my Granny (Brigid) used to get. Although i can definitely say that this one is a tad bit healthier i'm sure and doesn't come out of a tetra pack, but its still so delicious and you only need three ingredients and 7 minutes.

I have to stop from using the term instant so much but quick, simple, healthy and ready in minutes is the name of the game isn't it.

Chocolate Pudding
Serves 4

150g good quality chocolate (i used a mix of 62% and 70% from Aldi)
4 tablespoons of milk (Almond, Koko,dairy free, soya - whatever you fancy)
350g Greek Style yoghurt

Melt together the chocolate and the milk gently in the microwave or over a saucepan of simmering water.
When melted allow to stand for a couple of minutes before stirring gently into the yoghurt.
Then last but not least put into serving bowls and set in the fridge for at least 20 minutes.

You wont be disappointed with the result here, thick, creamy and chocolaty.   We have it blueberries, raspberries, or gluten free digestives for a deconstructed chocolate cheesecake and even with granola.. yummy!

Waste not want not - Feta and mozzerella cheese

This is a handy little tip for left over cheese such as feta and mozzerella, These will keep in the fridge for up to three weeks and the flavoured oils are lovely in salads.

Simply cover the cheese with olive oil and stick in a sprig of rosemary, some lemon peel, black pepper and a crushed garlic clove. You could also add in some chilli flakes for some zing. Place in a clean dry jar, seal and store in the fridge.

Roasted beetroot, sweet potato and herby quinoa salad with feta and toasted pine nuts

Continuing on with our beetroot and feta cheese theme this salad is very simple but has all the sweet, salty and sour boxes ticked. you could also replace the sweet potato with butternut squash.

2 medium sized beetroots
1/2 sweet potato

250g quinoa
handful of chopped fresh herbs parsley and dill

2 tablespoons pomegranate molasses
squeeze lemon juice
tablespoon olive oil

crumbled feta
handful toasted pine nuts

Preheat the oven to 200 degrees celcius.

Peel and chop the beetroot and sweet potato into wedges, toss in olive oil and season with salt and pepper. If you fancy a little bit of spice you could add some cayenne pepper to the sweet potatoes.
Roast in the preheated oven until a knife slides in easily.

While the veg is in the oven cook the quinoa according to the packet instructions and toast the pine nuts in a dry pan, keep your eye on them and toss regularly as they burn very easily.

Once everything is ready to assemble simple mix the herbs into the quinoa and place on the plate, next mix the roasted veg with crumbled feta and pile on top of quinoa followed by the toasted pine nuts and finished off with the pomegranate molasses mixed with the squeeze of lemon juice and a tablespoon of olive oil.

Don't underestimate your little ones taste buds, the combination of sweet and sour is actually quite appealing to them. 

A splash of colour for a dreary dismal August Sunday

We were completely fed up with the constant misty drizzle and grey weather today, so we took ourselves down to the market this morning and came back with this colourful loot.

Beetroot, walnut and feta burgers with roasted carrot hummus.
Makes 4 large or 6 medium sized patties.
400g uncooked beetroot
2 shallots
80g parmesan or mature cheddar cheese
100g feta cheese
140g chopped toasted walnuts
3 tablespoons finely chopped mint
150g breadcrumbs
juice of 1/2 lemon

Preheat the oven to 200 degrees celcius.

Begin by peeling and grating the beetroot. Dice the shallots finely and soften gently in olive oil in a preheated pan, add the grated beetroot turn down the heat and cook for around 4 minutes to soften and release their flavour. once softened slightly leave aside to cool a little.

In a medium sized bowl crumble the feta, grate the parmesan and add the walnuts, breadcrumbs, mint and lemon juice. Add the beetroot mix to the bowl and combine well at this point i added about 1/2 a beaten egg just to help it bind. Taste for seasoning, the parmesan and feta will add saltiness so you may just need a good twist of pepper. Shape into patties.

Place on a baking tray lined with baking parchment paper and bake turning over half way through, for approximately 25 minutes.

Roasted carrot hummus
Makes about 300g
200g carrots cut into bite sized pieces
200g tinned chickpeas
1 small clove garlic
2 tablespoons olive oil
juice 1/2 small lemon
1 tablespoon tahini
1/2 teaspoon ground cumin
season to taste

I par boil the carrots first before roasting in a preheated oven (200 degrees celcius) for approximately 15 minutes. Then simply blend all the ingredients together in a blender until a nice smooth consistency is reached. I always add a splash of boiled water if the mixture is a little too stiff.

To go with these burgers i made sweet potato chips roasted in coconut oil and a yoghurt and mint dip. It was all devoured i can tell you all.

Winding down after the hectic-ness.. Date and oat bars

This is me taking control again after a hectic winter/spring. Working crazy hours, being a mum and training/competing in my new found sport of rowing meant researching and trying out new recipes was near impossible.

Rowing however kept me sane and i have to admit i love how i feel and look. However we are on a wee break from training for a couple of weeks and already i feel bleugh. While training i got away with eating lots and lots all the time burning off easily. Now however im not so lucky, so i stumbled across these date and oat bars and i made them with a mix of buckwheat and gluten free oat flakes and they hit the spot nicely. They take minutes to prepare and keep for up to a week in an airtight container.

Date and Oat bars
Makes 20 bars

200g Buckwheat flakes
200g Gluten free oats
400g Dates (Medjool dates work best)
300mls water
200g rasins (i used a mix of raisins, sultanas, dried blueberries)
100g sunflower seeds
3 tablespoons coconut oil
4 tablespoons chia seeds mixed with 16 tablespoons cold water
2 teaspoons ground cinnamon

Preheat the oven to 200 degrees celcius

Begin by soaking the chia seeds in the 16 tablespoons of cold water and allow to sit to form a gel.

In a small saucepan gently heat the dates with the coconut oil, once the oil was melted i turned the heat off and placed the lid on the saucepan and allowed them to soften gently.

In a mixing bowl mix together the oats, raisin mix, sunflower seeds and cinnamon.

Once the dates have softened nicely blitz in a mixer/blitzer with the 300mls water. pour this into the oat mix along with the gelatinous chia seeds and mix together well, roll up the sleeves and get your hands stuck in there.

Line a 6x9 inch baking tray with parchment paper and evenly spread the mixture out.
Bake for 30-35 minutes. Once out of the oven gently mark out the bars with a knife and allow to cool, this will make them easier to portion once cool.