I’m happy to admit, when I make a recipe I love, I always want to brag about it. Case in point, not only is this smoothie recipe delicious, if you can’t be bothered making it yourself, you can head down to Sun & Earth Organics, New Farm (my work), and I can make it for you, because I made such a big deal about it that we put it on the menu.
This recipe is great because the only thing sweetening it is the fruit and the tiniest bit of stevia in the protein powder, and the jaffa flavour comes from fresh orange zest, orange juice, and beautiful, raw cacao powder.
I have proudly converted choc-orange non-believers to this smoothie and surprised many a sweet-tooth by how yummy this is, with absolutely no additional sugar.
Best of all, you get to watch me make the recipe instead of reading it – it’s super easy, I promise!
So here it is, in all it’s jaffa glory;
Miri’s Chocolate Orange
At this time of year I often notice that the ads for detoxes and cleanses really ramp up as we all start our New Year’s Resolutions to be healthier and happier. Ads that promise you’ll have more energy, lose weight and all you have to do is drink a tea, take a pill or a powder – doesn’t that sound great?
Now, while not all detoxes are as effective at helping your body to detoxify as others, if you really feel like you want to (or need to) detox, instead of just boosting the function of your detoxifying organs, why not look at why you need a detox in the first place?
Some weekends you just want to take your time and eat well but still eat something different. At least, I sure do.
Yesterday I was looking for a breakfast recipe that was high in protein and nutrients with a bit of a sweet side. I knew I wanted to make pancakes, and that I could do that with chia seeds, but I wanted something other than banana as the base. I had a little browse through some of my cookbooks until I saw pumpkin spice pancakes in Lola Berry’s Happy Cookbook, and just knew I could make them my own.
To my own complete annoyance, I have a tendency of getting into a food-rut from time-to-time. Either I find a few dishes and make them every few days or so for weeks on end, or things just get so busy that it’s easier to just stick to the one dish each lunchtime than spend time being creative to come up with something new. It doesn’t necessarily mean that I’m eating toast every day, but I’m certainly not getting the wide variety of foods that I know would be of more benefit to me health-wise, as well as keeping life interesting. The reality is, really, I just get into a headspace where everything seems ‘too hard’, or takes ‘too long’ to be worth the effort.
It’s funny, because while all this is going on, I’m annoyed because I actually don’t enjoy eating the same thing day-in, day-out. That’s why the whole ‘Sunday cook-up’ ‘meal-prep’ thing just doesn’t work for me. I know that some of you couldn’t survive without that ritual, but my food habits and tastes are much more spontaneous than that, so having the same meal for every lunch and dinner each week is by far the last thing I could do on purpose.
The wider variety of foods that you eat, the wider array of nutrients you eat. It’s a food mantra that (for the most part) inspires me to try new things, be creative and be mindful of the food I have in my kitchen. So when it hit me that I’ve been having the same gluten-free instant noodles with soup and mackerel for lunch every day at work for the past six weeks, I knew I had to snap out of it, be purposefully aware of my habits and find inspiration to shake things up. Continue reading
Recently I’ve had to make a few major adjustments to my diet because of my own personal health issues, which means, apart from butter/ghee, I have cut out gluten, dairy, alcohol and sugar from my diet. This has reduced my bloating and gut issues, given me more energy, cleared up my acne, balanced my moods a bit and has me feeling more like myself again, even though I still have further to go. Having food intolerances can really suck, especially when people have no empathy for you (because gluten intolerance doesn’t exist, apparently) and a lot of the foods that are created as substitutes are loaded with sugar and chemicals and crap.
Between my boyfriend and I, the list of foods we can’t eat is quite expansive, so we’ve become experts at reading labels and thinking outside the box when we cook for one another. For the most part, we don’t feel like we’re missing out, and we enjoy cooking together, or for each other, because we both like to try new things when we do. Continue reading
Studying is stressful, and many of us are a bit lost when it comes to looking after our health during such a stressful time.
Here are 20 of my tips to make your studying life easier, through food and lifestyle choices