This soup is so easy to make, very nourishing and anti inflammatory to boot!
It has around 2/5 a day and goes great with some sourdough plus you can tailor the spices to your taste.
The white potato really helps to add bulk & thicken the soup consistency but you can make it thinner if you like.
Who said carrot cake had to be unhealthy?
These breakfast carrot cake muffins are packed with fiber, goodness and spices plus low in added sugar!
They’re great for batch cooking so that you have brekkie covered for a few days, they go really well with some nut butter and you can decide how sweet you want them!
Plus they contain lots of nutrition from both fruit & veg and have a decent amount of anti-inflammatory spices in them for good measure!
With St Patrick’s day around the corner I always get inspired to cook some green recipes and matcha is one of my favourite ingredients to use that gives a nice green hue. It’s also packed with antioxidants and great for a caffeine boost other than coffee!
You can sub it for a greens powder if you prefer, its not essential just great for a boost!
This recipe can also be adapted to be vegan and gluten free.
Spiced, warming carrot cake flapjacks with no refined sugar & lots of healthy fiber & fats from oats, rye, flaxseeds and fruit/veg. I purposely lowered the amount of fat from oil that standard recipes use but they still came out great with a slightly crisp texture!
I also made these dairy free by using coconut oil instead of butter which works really well with the carrot cake flavours. Perfect for winter time when carrots are so easy to get & the spices are lovely on cold mornings, plus they’re portable too for an on the go healthier snack!
I love a berry and peanut butter combo so this was bound to happen eventually.
The addition of the slightly tart berries with the creamy peanut butter is lovely and makes for a healthier cookie.
PLUS this is a great way to use up that hard bit of natural PB that you find at the bottom of the jar or tub that most people don’t know what to do with, I simply use a small food processor to blend it into the other wet ingredients so that it doesn’t go to waste.
Use this to make this–>
I'm Siobhan. Thanks to my Masters in food security I love learning about what food does for our health & believe that knowing how our food enriches us, makes it easier to live healthier.
I want to learn as much as I can about food, health & wellness, so figured why not share this with others? I also love to make delicious treats that are healthy to eat!
