15 MIN SALMON & PRAWN RED CURRY [LOW CALORIE RECIPE]

My boyfriends mom totally introduced me to this bowl of hot authentic deliciousness and MY OH MY, is it worth every mouthful and heated runny snout. Last  night, myself and the boyfriend decided to get the Wok out and make this very dish ourselves, and I thought that I just HAD TO share this recipe with you guys! This is a super low calorie meal and has such a spicy kick to it. This meal literally takes 15 minutes to cook and is SO EASY to prepare and make – what a double whammy!.

INGREDIENTS

  • Fresh tender stream broccoli
  • Handful of whole sugar snap peas
  • 2 fillets of salmon (cut into chunks and de skin)
  • 1 x 200g pack of cooked prawns
  • 2 birds eye red chillies (chopped)
  • 1 heaped tablespoon red chilli paste
  • 1 tin coconut milk
  • 1 tsp coconut oil
  • Sprinkle of coriander

WHAT TO DO

Bring the heat to your kitchen, your taste buds and possibly your bottom with these super easy steps.

Fry your chopped chillies and red curry paste in 1 tsp of coconut oil on a high heat for a minute or two. Add half a tin of coconut milk and whisk together and let simmer on a medium heat for a couple of minutes . Add raw salmon chunks and the rest of the tin of coconut milk and leave to boil for about 2 min on a higher heat. Add your cooked prawns for another 2 minutes and  ½ cup boiling water for consistency. After that, add your broccoli and snap peas to the mix and let simmer to your desired crunch of veg (+-3 min).

Serve with a sprinkle of coriander and enjoy your low carb, low calorie curry!

Until next time,

Mycaila-Jade

xxx

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CHOCOLATE OVERNIGHT OATS [RECIPE]

AHHH yes, I’m back again with yet ANOTHER breakfast recipe. I have been going through my blog over the last couple of days and have realised that breakfast recipes are TOTALLY my thing, as I tend to post a ton of these! So with that being said, I think it’s only fair to share my chocolatey morning oats discovery with you, topped with banana, strawberries, blackberries and blueberries with a dollop of peanut butter and dark chocolate chips – YUMMY!

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OATS (enough for 1 serving of oats)

  • ½ cup raw rolled oats
  • ¾ cup almond milk/milk (I used Almond Breeze)
  • 2 tbsp chia seeds
  • 1 tsp cocoa powder
  • a squeeze of agave nectar (for sweetness)
  • ½ tsp vanilla essence

TOPPINGS (OPTIONAL)

  • 1 banana
  • a handful of blueberries
  • a handful of blackberries
  • 2 strawberries
  • a few almonds
  • 1 tsp peanut butter (I used Wholefoods peanut butter)
  • 1 tsp dark chocolate chips

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OATS:

To prepare this delicious brekkie, your oats will need to be made the night before and left in the fridge overnight to set. Add all of your oats ingredients listed above, mix and pour into a bowl, glass, mug or whichever display jar tickles your pickle for the morning of devouring. I know, it can be a tad stressful to decide how a beautiful breakfast should be served, but once a decision has arisen, pop into the fridge and let your oats stand overnight. Fresh toppings to be added in the morning.

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Although, sometimes, one might prefer to add toppings the night before. This makes it easier to add a lid onto your jar of oats and allows for a quick grab out the fridge and off to work at whichever ungodly hour escaping needs to occur– yip, this happens to the best of us!  This way, you can feel more human eating breakfast when the sun comes up – WINNING!

TOPPINGS:

Add the toppings from the list above (cut your banana and strawberries into slithers) and plonk on top of your set oats, in the morning, or evening –  whichever floats your boat.

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Serve with your cup of morning coffee at home or the office and enjoy!

Happy breakfasting!

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Until next time,

Mycaila-Jade

xxx

CHOCOLATE CHIP PEANUT BUTTER COOKIES [SUGAR FREE]

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Are you ready for a “healthier” take on the ever so loved and oh so classical peanut butter cookies? Well my friends, you’ve come to the right place! Today I will be sharing one of my secret homemade recipes which will HOPEFULLY have you going as nutty as I do when I indulge in such treats.

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One of my favourite things about this recipe is that it’s sugar free which is always a winner in my books and can  make a fabulous  snack not only for yourself, but for the kids too!  Alright, shall we get started?

INGREDIENTS: (enough to make about 12 cookies)

  • 1 happy chicken egg
  • 58g raw rolled oats
  • 1 tsp baking soda
  • 4 tbsp agave nectar
  • 1 tsp cinnamon (optional)
  • 4 tbsp peanut butter
  • ½ cup dark chocolate chips

WHAT TO DO:

Combine all dry ingredients and mix together.

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Next, add your happy chicken egg and agave nectar and mix together until combined.

I hope you have your arms prepared for the next bit because it requires some voluntary elbow grease. Yip, I bet you never thought that peanut butter cookies would cause some arm cardio! Add the peanut butter & chocolate chips and fold into the rest of the mixture until all is combined. Just a little FYI – this took me a while, but I found that a fork worked better than a spoon.

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Time to give your arms a break and set the mixture in the fridge to chill for 30 min.

Preheat your oven to 180 degrees Celsius about 15 minutes before taking your mixture out of the fridge and line a baking tray with baking paper.

Scoop a cherry tomato sized amount of cookie dough out of your bowl, roll into a ball, and press down with a fork or spoon on the tray. Repeat this until your mixture is finished and pop in the oven to be baked for 12 minutes. The mixture will change to a golden brown colour when ready. Place your golden brown cookies on a rack to cool. Leave the biscuits in for a few extra minutes if you are wanting a good crunch.

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TOP SECRET: While your cookies are cooling down, stick a few chocolate chips on the tops for decoration.

Serve and enjoy with a cup of tea! YUMMMMMY!!

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Until next time

Mycaila-Jade

xxx

BLUEBERRY & BANANA FLAPJACKS

Oh look! Another recipe to get you out of the bed in the mornings – YIPPEE!!

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The thought of breakfast seems to always make rolling out of bed less of a chore and knowing that flapjacks will be on this morning’s breakfast plate happens to be even more exciting to wake up to! If only you knew how excited food REALLY makes me – which brings me to my newly adapted flapjack recipe to get your weekend off to a fabulous start.

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Mixture: (enough to make 6 flapjacks – good for sharing)

  • 2 bananas
  • 2 happy chicken eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond flour
  • 1 handful of blueberries
  • Coconut oil for cooking

Toppings:

  • a couple raspberries
  • a handful blueberries
  • 1 tablespoon coconut cream
  • ½ a banana
  • a dollop of honey/agave nectar for sweetening

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What to do:

Making these flappers happens to be rather simple, and will have you feeling like you could be the next Jamie Oliver in the kitchen! Before we get started, get your pan ready on a low heat with a small teaspoon of coconut oil for cooking.

Mush your bananas and happy chicken eggs in a bowl, adding the vanilla extract. Once you have a semi thick consistency, place in a blender/ Nutribullet along with your handful of blueberries and almond flour and blitz for only a few seconds. The consistency of the mixture should still be thick, so the shorter, the better.

You may need to give the mixture a stir with a spoon before cooking your batter. Once all is mixed, spoon a desired amount of your super delicious mixture out and place in your heated pan. Cook as you would with normal flapjacks and flip until golden brown. YUMMY!

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Plate your flapjacks in a stack, placing cut banana pieces and blueberries between each layer. Add a dollop of coconut cream to the top with a few sprinkled raspberries on the plate for decoration, and of course, a delightfully good drizzle of honey for some sweetness.

If you manage to master the art of getting your stack to stand or if your breakfast seems to look more like the leaning tower of Pisa, then BROWNIE POINTS TO YOU!! You TOTALLY deserve to eat your fabulous flappers after all that effort!

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Serve and enjoy with a morning cup of coffee.

Happy Flapping, everybody!

Until next time,

Mycaila-Jade

xxx

 

ROASTED ALMOND & COCONUT COCAO ENERGY BALLS

It’s TREAT TIME!

Although, I should probably rephrase; It’s GUILT FREE TREAT TIME!

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If you’re anything like myself, and 90% of the rest of the world when it comes to the love you might have for chocolate, then you should totally try this recipe, especially if you’re on the health waggon and like to keep your calorie intake on the down low (literally).

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WHAT YOU’LL NEED:

  • 1 cup almonds
  • 20 pitted medjool dates
  • 3 table spoons of cocao powder (I used Cadbury cocoa powder)
  • 2 tablespoons of melted coconut oil
  • 50g grated 80% dark chocolate (I used Lindt)
  • 2 tablespoons of desiccated coconut
  • 2 tablespoons water

WHAT TO DO:

Before we get started, preheat your oven to 180 degrees Celsius. Lay your cup of almonds out on a baking tray and bake for 10 minutes, once your oven is ready.

After your almonds have been roasted, place in a blender/ NutriBullet and blits until you appear to have almond flour. Pour flour into a mixing bowl.

Place medjool dates in your blender and blend with 2 tablespoons water. Add the remaining ingredients and blitz. Scoop your mixture into the mixing bowl with the almond flour. Melt the coconut oil and add to the mixture. Mix and fold by hand to make a beautiful chunky mix of chocolatey goodness! The consistency should be thick.

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Grab about a tablespoon (rough amount) of the mixture, squeeze the mixture tightly before rolling into a ball.  You should have enough to make about 20 energy balls. Once you have used all the mixture, refrigerate for an hour to all the balls to set.

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And it’s THAT EASY! All that’s left to do is serve and enjoy!

Until next time,

Mycaila-Jade

xxx

THE VEGAN CHOCOLATE CAKE

Chocolate and vegan in the same sentence? Say what? Best you believe it because it’s about to happen.

If you are a humble chocolate cake lover, but don’t quite enjoy the calories that come with it, try this easy vegan recipe and enjoy a guilt free slice of spongy goodness.

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INGREDIENTS:

  • 200g flour
  • 35g raw cocoa
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • 70g maple syrup
  • 80g apple puree/sauce
  • 50g grated 70% Lindt dark chocolate
  • 1 cup almond milk (Almond breeze)
  • 100ml water
  • coconut oil for greasing

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WHAT TO DO:

Before beginning with this recipe, make sure you have preheated your oven to 180 degrees Celsius and grease your cake tin with a pinch of coconut oil.

This has got to be the easiest cake recipe to date, so if you’re not quite Jamie Oliver in the kitchen, don’t stress. Let’s just say if I can do it, so can you!

Mix all of the above ingredients together, adding each ingredient slowly, one by one and beat/mix with a hand whisk until all lumps and bumps have disappeared.

After that, simply pour your mixture into your greased tin and bake for 35-40 minutes.

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TOPPING/” ICING”:

  • 100g chocolate (Lindt 70% dark chocolate)

While your cake is cooling down on a grill rack, break your slab of chocolate into squares and melt in a bowl, over a pot of boiling water. When melted, pour/drizzle over your cake when placed on a serving stand. Add a sprinkle of almonds as a finishing touch and for decoration.

Finally, serve, and ENJOY!

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Until next time,

Mycaila-Jade

xxx

BERRY BETTY DELIGHT

It’s that time again! Time for a new breakfast smoothie – one with plenty of berries to keep you feeling like an Active Annie throughout your day.

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What you’ll need:

  • 1 banana
  • ½ cup of raw rolled oats
  • 1 handful of fresh blueberries
  • 1 handful of blackberries
  • 1 handful of frozen berries
  • 2 teaspoons peanut butter
  • a drizzle of honey
  • table spoon of chia seeds
  • table spoon of sunflower seeds
  • 1 cup of ice water
  • a sprinkle of granola (optional)

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What you’ll need to do:

Mix all of the above ingredients in a blender/Nutribullet until light and fluffy, but for the love of all the Happy Harriets and a clean kitchen, don’t forget to put the lid on properly!

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Once everything has been mixed to your hearts content, pour into a glass of sorts, sprinkle with some granola and enjoy with a cuppa Joe.

smoothie-top-with-granola-1Until next time,

Mycaila-Jade

xxx

 

Protein Peanut Butter and Coconut Flapjacks

Hello Hungry Harriets!!

If the word “peanut butter” doesn’t quite make your Inner Jill Jive, or get you feeling a tad bit like a Frantic Franny with a burst of excitement, then I’m afraid we can’t be friends. However, if the word “coconut” makes you feel all warm and fuzzy inside with the possibility of an unexpected drool, then I MIGHT reconsider.  Before making any life changing decisions about a possible friendship, try out my new Peanut butter & Coconut flapjacks and let me know what you think.

These happen to be filled with protein and are a healthy treat, in moderation, of course!

What you’ll need: (enough to make 4 flapjacks)

  • 2 happy chicken eggs
  • 2 tablespoons of coconut flour
  • 1 ½ tablespoons of peanut butter
  • 1 scoop of protein/whey powder ( I used Evox Lean Pro Powder in Vanilla)
  • ¼ Cup of coconut cream (optional)
  • 1/3 cup cold water
  • A dash of almond milk
  • ½ a banana
  • A handful of frozen berries
  • 1 tablespoon of coconut oil for cooking
  • A squeeze of honey
  • A good attitude
  • 1 large and in charge smile, of course
Is it even possible to have a bad day with a delicious breakfast like this?

Is it even possible to have a bad day with a delicious breakfast like this?

Cooking steps:

Alrighty, time for the fun part! Let the adventures begin…

Crack your 2 happy chicken eggs into a bowl and mix until looking yellow and mellow. After that, add your coconut flour, whey powder and mix until smooth. Add your peanut butter (such a beautiful moment!) and mix like a Vigorous Vivienne until all lumps and bumps have disappeared.

The mixture should be looking quite thick at this stage. This will be the part where you’ll add your almond milk and water to the mixture.

Heat your frying pan with a tablespoon of coconut oil. Being the QUEEN of burning everything and anything possible, my one tip would be to keep the heat on a semi low/medium setting to avoid all possible disappointment of burnt flappers.

Scoop your mixture into the pan, as you would with normal flapjacks and cook until firm. Once firm, flip your jacks onto the other side until cooked.

Plate your cooked flappers and add your ½ banana to the top (cut into slices) with a drizzle of honey and your handful of berries.  Looking good?

It's a peanut butter and coconut kinda thing!!

It’s a peanut butter and coconut kinda thing!!

Whisk your coconut cream and dollop over your flapjacks for an extra bit of tastiness.

Enjoy your Fabulous Flipping Flappers with your morning coffee and have a dandy day!

Breakfast flappers and coffee posing for pictures! The level of enthusiasm though!

Breakfast flappers and coffee posing for pictures! The level of enthusiasm though!

Mycaila- Jade

xxx

Baked Annabel Apples

It’s that time again!!! Time for a new breakfast recipe, after all, such meals tend to make rolling out of bed a bit easier and somewhat more exciting! How could it not when food is involved??

Oh just look at Annabel!!!

Oh just look at Annabel!!!

Get your inner Jill Jiving and join me in making my Baked Annabel Apples. The below ingredients are fit to serve one Ravenous Raven!!

What you’ll need:

  • An Adventurous Apple
  • 1/2 cup raw rolled oats
  • Two tasty Strawberries
  • A shot of coconut cream
  • A handful of Anonymous Almonds
  • 1 Bubbly Banana
  • A sprinkle of cinnamon
Our fabulous ingredients, of course!

Our fabulous ingredients, of course! Family photo!

Cooking steps:

Cut your Adventurous Apple into small edible sized pieces. Once you have mastered that, plonk them in a bowl and pop them in the microwave for 2 – 3 minutes.

Once the sounds and explosions of those similar to WW11 have come to a life altering hault, bravely open your microwave and check if your apple is cooked. If not, you’ve CLEARLY chosen one far too adventurous for a morning meal. Pop back into the microwave for an extra minute until your apple pieces are soft and steamy.

After that, add your shot of coconut cream and ½ cup of raw rolled oats to your cooked apple.

Baked apple, raw rolled oats and a shot of coconut cream all looking beautiful!

Baked apple, raw rolled oats and a shot of coconut cream all looking beautiful!

 

Cut your Bubbly Banana and Two Tasty Strawberries into small pieces and add to your bowls concoction.Lastly, add your handful of Anonymous Almonds and finish off with a sprinkle of cinnamon to taste.

Sweet Strawberries, one Boisterous Banana and a few Anonymous Almonds posing for pictures!

Sweet Strawberries, one Boisterous Banana and a few Anonymous Almonds posing for pictures!

Grab a spoon, some coffee and enjoy your very own Baked Annabel Apple.

Mycaila-Jade

xxx

HOW TO STUFF YOUR FACE

Oh hello, all you Magnificent Martha’s

I hope you have all been the Bravest of Berties and have successfully tried your best to make it through another weekly routine of attempted arse disciplining. That being said, I also SINCERELY hope you have been quite tame with the stuffing of your faces too.

Nevermind that, but am I the only one who feels that one can be exceptionally well bahaved and stick to their very own exercise and meal plan throughout the week, but the MINUTE you take a whiff of a chocolate bar or inhale the muchly desired fumes of fermented grapes, your bottom has all of a sudden escalated in size and you have miraculously expanded by 5kg overnight?

That being said, I for one know that I have been a bit of a Naughty Nelly this week. I’ll be the first to say it, but if you can relate, then there is no better time than RIGHT NOW to pick ourselves (and our bottoms) up, let our arses know of its wrong doings and begin the process of whipping it back into place, and shape (for that matter).

This week, I have decided to share some of my meal recipes from my eating plan, as I have had quite a few Inquisitive Ingrids ask about what I eat, and I am ofcourse, MORE THAN HAPPY to share this daily excitement with you.  Have a look at some of my recipes below.

Breakfast options:

The Marvelous Myrtle Smoothie

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Fabulous Flipping Flapjacks

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The Betty Breakfast

Look at Betty, posing for pictures!

Homemade Chocolate oats

And Vwaaalah, your very own creation!!

Baked Annabel Apples

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2 scrambled eggs on 2 Ryvita Crackers with a handful of cherry tomatoes

All bran flakes with anonymous almond milk and a really cool banana

Lunch and Dinner options:

Practical Prawn salad

Percy Prawn salad

A lavish mixture of cucumber, cherry tomatoes, butter lettuce, carrot sticks, 1/2 block of feta, a handful of prawns with basil pesto, a few olives.

Spicy chicken, cauliflower mash and mixed veg

Each bowl consists of 1 chicken breast fillet, half a head of cauliflower mash (cooked cauliflower mashed up with a splash of almond milk) and mixed veg.

Each bowl consists of 1 chicken breast fillet, half a head of cauliflower mash (cooked cauliflower mashed up with a splash of almond milk) and mixed veg with celery, baby carrots and feta as a snack for that day.

Tina Tuna Brussel Salad

Each bowl consists of 1/2 a can of tuna with organic mayo, half a baby sweet potato, one slice of raw red onion, mixed veg with brussel sprouts (if you're brave) with cucumber, tomato and feta as a snack for that day.

Each bowl consists of 1/2 a can of tuna with organic mayo, half a baby sweet potato, one slice of raw red onion, mixed veg with brussel sprouts (if you’re brave) with cucumber, tomato and feta as a snack for that day.

Tina Tuna salad

Tina Tuna consists of 1 can of shredded tuna in water, cucumber, celery, raw red onion, 1/2 a block of feta, organic mayo, cherry tomatoes, 1/2 a cup of cooked corn with balsamic vinegar as dressing.

Tina Tuna consists of 1 can of shredded tuna in water, cucumber, celery, raw red onion, 1/2 a block of feta, organic mayo, cherry tomatoes, 1/2 a cup of cooked corn with balsamic vinegar as dressing.

Delicious wrap from Lekker in Kalk Bay

This is one of my meals from a lunch date with my mom this weekend. When eating out, i always opt for the CLASSIC greek Salad or investigate the menu to find one of the healthier options.

This is one of my meals from a lunch date with my mom this weekend. When eating out, I always opt for the CLASSIC Greek Salad (only because i know that there few calories in this meal, if im trying to be good) or I tend to secretly investigate the menu to find one of the healthier options. This wrap was delicious and pretty much a raw wrap with the ingredients. A little bit of potato salad on the side to curb the naughty cravings and some beetroot for the win.

Snacks: (at about 3:30/4pm)

A few Caring Carrots

Cherry tomatoes

Feta squares (half a block)

Celery sticks with peanut butter or hummus

An Adventurous Apple

A Bubbly Banana

Cucumber sticks

Two spoons of peanut butter

Essential:

Water is an absolute necessity throughout the day. I try keep it to a minimum of 2 litres a day and about 3.5 litres if I’m exercising. Go on, this is your one excuse to drink away!

Meet Wendy!! She is my 750 ml glass bottle of water. Super easy to refill and oh so friendly.

Meet Wendy!! She is my 750 ml glass bottle of water. Super easy to refill and oh so friendly.

I unfortunately tend to make my breakfasts the most exciting part of my day. Not only does the thought of food help me get out of bed in the morning, but I am also on the go for the majority of the day. That being said, I generally eat the same meals for lunch and dinner because it’s easiest to pack and prep in the mornings.

I hope your week is off to a fabulous start! Feel free to be a Kind Kendal and let me know your thoughts. Summer Sandra is almost out to play, Ladies – just a few more weeks!!

Mycaila- Jade

XXX