Nourishing Amelia

learning to live a happy, healthy life

Instagram Feed (do not change this title)

Wednesday, 26 April 2017

Currently Loving: GoodLife Burgers & Falafels


Ready made veggie products that are both delicious and don't contain lots of artificial or processed ingredients can be hard to find in your everyday supermarket, but sometimes we need something quick and easy we can just throw in the oven after a long, busy day. I'm always on the lookout for new brands to try  and today I'm sharing with you one of my favourites.

Goodlife Foods produce frozen, veggie based products that really do make vegetables the star of the show! Their products only contain natural ingredients with no preservatives or artificial ingredients to be found....plus they really do taste scrumptious.


Having healthy food options in your freezer you can literally just whack in the oven and it be ready within 20 minutes is always a good idea - it means there's always a quick dinner waiting for you after a long day that's going to satisfy your tummy and make you feel good, it makes preparing packed lunches super easy and it reduces the risk of ordering in takeaway or throwing a pizza in the oven (which is perfectly fine occasionally but maybe not something we want to be aiming for regularly!).
I have to admit I find it difficult to find gluten free, vegan, natural frozen food products such as burgers, sausages and falafels in mainstream supermarkets but that's where Goodlife comes to the rescue!  I've been a fan of Goodlife Foods for a while now so I thought I'd share with you two of my favourite products from their range that are both gluten free and vegan.

Share:

Sunday, 23 April 2017

Creamy Vegan Mushroom & Spinach Pasta (Feat. Biona)


Sometimes there's just nothing better than a bowl of pasta with a delicious creamy sauce, but finding a dairy-free option can be a little tricky. I'm bringing you a recipe that changes that and will satisfy your cravings for creamy pasta with none of the dairy but all of the incredible taste!

This pasta sauce is made using silken tofu with Biona which blends amazingly well with lemon juice, fresh herbs, garlic and plenty of black pepper to create the dreamiest, high-protein sauce for an unbeatable pasta dish. Add in the mushrooms and spinach for a balanced, nourishing, satisfying and scrumptious meal with plant-based protein, energy boosting carbohydrates and plenty of vitamins and minerals to make your body and your mind feel happy and healthy.





As I mentioned above, Biona silken tofu is the star ingredient in this recipe! It's perhaps not an ingredient you'd think of to create a pasta sauce with but it works so well and adds a protein boost to a normally low-protein meal. Biona has been one of my favourite brands for a while now as I know they produce food I can trust - all their products are organic which means their farmers don't use any pesticides or chemicals on the crops they grow and only use sustainable farming methods.

In this recipe I also used one of my favourite Biona products - their coconut oil cuisine which is completely odourless, meaning none of your food will have that coconut taste when you cook with it but you'll still reap all the benefits from this superfood! For the pasta, I used wholegrain rice pasta from Biona's sister brand Amisa but you could also use any of Biona's pasta range if you're not avoiding gluten - I hear their spelt pasta is particularly tasty.
Share:

Friday, 21 April 2017

Strawberry Cheesecake Bites (Vegan) - Seasonal Berries


I'm the biggest berry fan, I eat some form of the delicious fruit every day without fail, so when Seasonal Berries contacting me asking me to create a delicious strawberry recipe for their #SpringStrawberry campaign I jumped at the chance!

The Spring months are the perfect months to be buying and eating juicy strawberries as they're readily available at all major supermarkets and are super great quality at this time of year. I love adding strawberries to my porridge, to yogurt bowls, throwing them into smoothies, infusing them into water and just munching on them as a healthy sweet snack throughout the day. I also love to bake with strawberries as they create an unbeatable taste that is combined so well with a variety of flavours and ingredients. Today I'm bringing you a recipe for vegan strawberry cheesecake bites - they're totally raw, refined sugar free and gluten free but truly indulgent, perfectly sweet and full of flavour.



Strawberries are the true star of this recipe, and rightly so as they're an everyday superfood! Strawberries are one of the healthiest fruits out there; they're low calorie, relatively low sugar for a fruit, they contain plenty of essential vitamins and minerals which include vitamins C, B6 and K as well as fibre, folic acid, potassium and amino acids! Strawberries are also rich in anti-oxidants including elegiac acid which helps to protect the skin.

I'm so excited to have collaborated with Seasonal Berries on this campaign and bring you a recipe I'm really proud of! The base of these cheesecakes are made out of almonds and oats which creates the most incredible biscuity texture with sweetness from the gooey medjool dates. The cheesecake layer is made using soaked cashews which when blended form this wonderfully smooth texture that will rival any other cheesecake. I topped these bites of heaven with a slice of strawberry to really add to the sweet taste!

FUN FACT - Strawberries are the only fruit with seeds on the outside!
(via Seasonal Berries website)
Share:

Monday, 17 April 2017

Chocolate Protein Cookies With Peanut Butter Frosting


These cookies really are the ultimate and I'm so excited to share the recipe with you!

Chocolate and peanut butter is a combination I never seem to get tired of - it's just total heaven! These Chocolate Protein Cookies with Peanut Butter Frosting are no exception; the taste is dreamy and the texture is perfection, plus they're pretty high protein thanks to the chocolate pea protein I used.



I adore the combination of crunchy yet slightly chewy cookie with the contrasting smooth, gooey peanut butter frosting and the crunch of the peanuts on top. These cookies are flour-less too as I simply blended oats (this keeps costs down too!) with chocolate protein from Nutristrength, coconut oil, maple syrup, peanut butter and almond milk. The frosting is purely peanut butter, maple syrup, vanilla extract and a splash of almond milk. Simple.

I added Nutristrength's Roasted Cocoa Pea Protein to these cookies, not just to give them a boost of protein but also an amazingly rich chocolate taste. Pea protein is probably my favourite form of vegan protein as it doesn't have a strong taste like hemp protein, it blends really well with other ingredients and isn't too sensitive to heat so is a great option for baking. Nutristrength is a brand I've been a fan of for a while - you might remember by vanilla protein fudge recipe with their vanilla protein - and I'm so excited to be sharing another delicious recipe using their fantastic product with you.
Share:

Friday, 14 April 2017

Puffed Quinoa, Coconut & Chocolate Squares


These Puffed Quinoa, Coconut & Chocolate Squares are my healthy take on the classic rice krispy squares that you no doubt made as a kid. Yes, they may be a healthier alternative but they're still just as delicious, sweet, crispy and more-ish!

I made them with Indigo Herbs new puffed quinoa which is just 100% organic puffed quinoa - nothing added, nothing taken away. The quinoa is a great alternative to rice as it's much higher in protein, it's easier to digest and it doesn't play havoc with our blood sugar levels! It also gives an even more wonderful texture to these crispy squares and works perfectly with the coconut and chocolate.



To make these Puffed Quinoa, Coconut & Chocolate Squares I simply picked the puffed quinoa and desiccated coconut together, made a chocolate mixture then mixed it all together, placed in a tray and left to set for 40 minutes in the fridge. So simple, but so good!

I've worked with Indigo Herbs to bring you this indulgent recipe, and used their cacao powder, cacao butter, raw almond butter, coconut oil and maple syrup to make these chocolatey squares! I've been using Indigo Herbs products for a long time and truly trust the brand - their products are of the highest quality without the mammoth expensive! I also love that Indigo Herbs has every healthy baking ingredient I could ever need on their website, it makes shopping so much easier knowing I can get it all from the same place!
Share:

Wednesday, 12 April 2017

Hot Cross Cookies


Easter weekend is only a few days away, so I'm sharing my second Easter recipe with you ready for you to recreate in time for Easter!

I'm a massive hot cross bun lover; there's just nothing better with a cup of English Breakfast Tea. I decided to adapt the classic hot cross bun recipe and make Hot Cross Cookies, complete with the same mouth-watering spices and sultanas as hot cross buns but in cookie form. Yes, they're as good as they sound.


These cookies are family friendly and free from dairy, gluten, eggs and nuts. They're sweet enough to satisfy that sweet tooth without being sickly sweet, they're got the perfect combination of spices and just the right amount of juicy sultanas. They've got a slightly crispy outside but a soft, chewy inside and each mouthful feels so heavenly! 

The cookies are also very easy to make and don't take much time at all. A great recipe to make with kids, as a gift for family members or to take to your friends for a cup of tea and a chin-wag.
Share:
Live Happy, Live Healthy

Translate

© Nourishing Amelia | All rights reserved.
Blogger Template Designed by pipdig