Fruity Chia lollies

Do you remember this chia pudding?

Do you remember I was curious as to whether it could be turned into chia fruit lollies... Well I just couldn't resist giving it a go, so here we are! They are pretty good!

The recipe is pretty much identical to the pudding but to add a slight twist and colour pop I added some crushed raspberries to the mix to give a pretty colour contrast  :-)  I always use frozen fruits for things like this purely on a practical level as there is so much less colour bleed and crushing the raspberries is so easy when solid, however I do appreciate that frozen fruit has less chance of being seasonal and organic- unless of course you buy fresh and freeze them yourself- that would be best!

I doubled up the original recipe to make approx. 6 lollies. I tried to find some silicone lolly moulds but to no avail so my mould consisted of a hard plastic shell that needs running under hot water to loosen the lolly to eat. Not the easiest way to go about things and the tops did begin to go a little melty in places for the photoshoot...but no major drama!

I served up my lollies with some of my watermelon cooler....no way I was going to be dehydrating anytime soon ;-)

Recipe:  Fruity Chia lollies

Makes 6 lollies


Ingredients:


3 tbs white chia seeds (dark will work fine too but won’t look so pretty!)
2 bananas- mashed well
1 tbs maca powder (optional)
1 cup fresh pineapple
1/2 cup broken rasberry pieces- frozen works best
1/2 cup coconut water (or substitute regular filtered water)


Method:


Blend all ingredients together until smooth, stirring through the raspberry pieces last.

Spoon the mixture into lolly moulds and freeze.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Black bean and mango stew

A simple lunch that packs a punch!  Oh dear, I think i’ll leave the rhymes behind in future...

As you read this I am fighting back the nerves as I get my gear in order and make last minute preparations for Tough Mudder…. In just a couple of hours time I'll be en-route to the army base in Winchester where the event takes place so there is no backing out now. I just hope I don’t let myself down, I’m my own worst enemy for setting the bar so high in my mind and then struggle to match it. The main thing is that I give it my best shot and come back on one piece… no doubt I’ll keep you updated on Facebook once I’m done (and maybe a post on here later today if I’m not totally exhausted!!)

Now, back to food….

This is the kind of lunch (and dinner) I’ve been eating recently off the back of my tropical fruit experiments. I‘ve made this ‘stew’ both with mango and pineapple and they were equally nice. The sauce is light and fruity and makes more of a glaze.

This would be great to make with some leftover pineapple after having made the tropical bake for breakfast...just a thought ;-)

It’s a bright and simple ‘stew’ and can be cooked up as a light meal or added on top of brown rice or quinoa (i've been easy so much quinoa these final few days!) for a more hearty main dish.  Use veggies of your choice sliced thinly to cook through evenly and you’re good to go in no time.

Recipe: Black bean and mango stew

Serves 1

Ingredients:

½ cup black beans

2 cups veggies (I used an onion, sweetcorn, red pepper, mange tout and tomatoes)

½ cup fresh or pineapple mango chunks

Sauce:

1 tbs marmalade (sugar free if possible)

1 tbs lemon juice

1-2 tsp soy sauce

1 tbs fresh ginger

Method:

Saute onion for 5 mins until softened, add the remaining veggies and cook for another 5- 10 minutes (depending on size/type).

Add the cook black beans and continue to cook for a couple minutes until heated through.

Meanwhile mix the dressing ingredients and mix through with the mango/pineapple chunks. Add to the stew in the final minute of cooking to glaze and warm through.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Tropical chia summer pudding

More coconut and pineapple!

This recipe is a keeper for hot summer afternoons!  I’m planning on making this a few more times in the final lead up to my Tough Mudder event as it was so hydrating and refreshing and I’m in full on hydration mode... irrespective of the fact that the weather in England is still dull and cold most days!

This keeps well in the fridge for 2-3 days so make a double batch if you’ve got a hot spell on... and  grab a big spoonful whenever you pass the fridge!

I’m also now wondering whether this mixture could be frozen into ice lollies...that thought literally just popped into my head so I have not yet had a chance try it out....sounds like it could work?

I added a tsp of maca powder as I often try to add it into my ‘fitfood’ recipes for an extra boost and to assist adrenal recovery, but that is totally optional and won’t affect the taste or texture.

Recipe: Tropical chia summer pudding

Serves 1

Ingredients:

1 heaped tbs white chia seeds (dark will work fine too but won’t look so pretty!)

1 banana- mashed well

1 tsp maca powder (optional)

½ cup fresh pineapple

¼ cup coconut water (or substitute regular filtered water)

Coconut sprinkles and mint to decorate (optional)

Method:

Blend all ingredients together until smooth. Or if you prefer a chunkier consists you could whip everything together lightly with a fork. (I whipped mine until almost smooth)

Allow to chill and thicken in the fridge for at least an hour before consuming.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Tropical pineapple and coconut baked oatmeal

It’s like a holiday in a bowl....tropical paradise by the spoonful!

I love my baked oatmeal and I have been experimenting with different flavour combinations recently. This is one of my favourites and it definitely has the’ dessert factor’, in much the same way as this apple and blueberry pie did.

Use large flakes or coconut curls instead of desiccated coconut for the best appearance and texture. The pineapple is so sweet you barely need any additional sweetener but I added a touch of coconut sugar for good measure... just follow your taste buds. For extra indulgence use coconut milk as your ‘milk’ of choice. 

This is definitely one of those ‘mix it up and throw it in the oven’ bakes...healthy, foolproof’ and it simply tastes divine. I ate this as breakfast (with the help of my mum)...but it's totally desert worthy and once against ridiculously healthy in the desert stakes! No excuses...just make it now!

If it’s not hot and sunny where you are quite yet....this will transport you back to your holiday’s with one simple bite!

Do you want more bresert recipes?...sure, no problem...here they are!

Recipe: Tropical pineapple and coconut baked oatmeal

Serves 2

Ingredients:

½ cup oats

1 tbs ground flax

Pinch salt

1 tsp coconut sugar (or other sweetener of choice- optional)

2/3 cup fresh pineapple chunks (or 1 tin)

¼ cup chunky coconut flakes/curls

¾ cup non dairy milk of choice (I used almond but coconut milk would be great!)

1 tsp vanilla extract (or rum flavouring)

Note: for a more ‘grown up’ dessert you could try add some rum for part of the milk content- I haven’t tried this!

Method:

Mix all ingredients together in a medium bowl, adding the pineapple and coconut last, sprinkle a few of the coconut flakes over the top surface.

Spoon evenly into a medium pie dish- approx 20cm diameter (the mixture should be approx 2cm deep)

Bake at 180C for approx 30 mins until the top is golden.

Oooh get a little cheeky...cheeky! :-)

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Pineapple salsa salad

Fruity salads seem to be a common theme for me at the moment. I posted this apple chutney salad a few weeks back and I have another couple on the cards just waiting for a better photo opportunity.

This particular salad dressing was closely inspired by the recipe in Levi Roots book 'Caribbean Food Made Easy' and I loved the simplicity of the sweet and spicy flavour contrast so was keen to experiment with jazzing up my colourful bowl of salad. This little jar made me about 4 servings worth although I guess that does depend upon how generous you are. 

Salads at lunchtimes are particularly satisfying to me at the moment, I made up two big tuns of salad to take with my to keep me going throughout the coaching course. When at home I often team up my salads with a bowl of soup on the side.... soup and salad, hot and cold, starter and ...er starter? I enjoy the salad bowl followed by the soup bowl or sometimes I eat them side by side....cos that's just the crazy way I roll! :-)

Recipe: pineapple salsa 

One large ramekin

Ingredients

1 tin pineapple chunks or 2/3 cup fresh pineapple

¼ tsp chilli flakes (or to taste)

1 spring onion- sliced

1 tbs chopped fresh mint

Squeeze of fresh lemon juice

2 tsp mild flavoured oil

½ tsp unrefined sugar (I used coconut sugar)

Method

Lightly blend to mix together and break up the pineapple. Allow the flavours to infuse for 15 mins before serving. Store in the fridge for 3-4 days.

Tastes great served over salad.  What other ways would you serve this dressing...sweet or savoury?

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.