I had pancakes and smoothies planned and without my handblender it just wasn’t going to happen so I nipped out straight after work on Sunday evening to pick up a new one. It doesn’t quite live up to it’s predecessor but it did the job for blending my bananas to a smooth puree…a vital component to these triple coconut pancakes!

Coconut milk, coconut flour and desiccated coconut….they smelt INCREDIBLE as they cooked and were even more of a delight to eat then I expected! Incredibly sweet, fragrant and intensely coconutty! I topped them with yet more coconut, some complimentary caramel like roasted cashew nut butter and some raw cacao nibs along with some deliciously ripe mango.

These pancakes are thick, fluffy but not in the traditional sense. Pancakes made with coconut flour tend not to bubble as they cook so it’s a timing game rather than a watch and wait.

They’re a little more sturdy that traditional pancakes making flipping a little easier though to save on any flipping accidents I’m a big fan of sticking the pan under a preheated grill for a couple of minutes to make sure they’re good to flip.

These three thick mighty pancakes are enough to fill even the biggest of appetites and would more than likely be quite easily shared between two…

I wasn’t going to let a mouthful go to waste, they were positively irresistible and despite being stuffed to the brim I wouldn’t have passed up another one! The cashew butter was the perfect topping; having taken on the heat of the pancakes beneath it spread just beautifully.

It’s these sort of pancakes that make having breakfast anywhere but at home a disappointment!

What’s your favourite coconut product? 

Triple Coconut Pancakes (gluten free and vegan)

Note: There is a print link embedded within this post, please visit this post to print it.

Servings – 1 (3 large pancakes)

Preparation Time – 5 minutes

Cooking Time – 8 –10 minutes

Ingredients

Pancakes

• 1/3 cup (40g) buckwheat flour
• 21g (3 tbsp) coconut flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 medium ripe banana (approx. 100g)
• 3 tsp desiccated coconut
• 125ml (1/2 cup) coconut milk

Toppings

• 1/2 a ripe mango sliced or diced
• 1 heaped tsp desiccated coconut
• 1 heaped tsp raw cacao nibs
• 2 tbsp cashew nut butter
• Mint to garnish

Directions

1. Blend together banana and coconut milk with vanilla extract.
2. Sift in flours and baking powder and whisk or blend until smooth. Stir in desiccated coconut.
3. Scoop out 1/3 cup measures of the batter and place in a large non stick skillet over a medium heat. Spread to nice even circle using the back of a spoon. (Recipe makes 3 pancakes.)
4. Cook for 4 – 5 minutes before flipping; alternatively cook for 4 minutes, place under a preheated grill for 1-2 minutes until they start to brown on top and return to the stove, flip and cook for a further 2 minutes.
5. Serve topped with mango, coconut, cacao nibs and cashew butter. Garnish with mint!

Of course now I’d opt for the middle road…banana softserve! Creamy, yet fruity, with a whole array of potential mix ins to choose from.

Well who knew you could make an equally incredible cross between an ice pop and an ice cream that tastes a whole load better than anything you’d pick up in the shop. Minimal effort and ingredients, a child could make them given a little hand with the food processor!

The key is ripe bananas. Blackened skin = super sweet bananas. Never ever toss a black banana…that’s a rule right there!

If you’re not baking banana bread or making banana nut muffins, these banana fudgesticles are the way to go. The sun has come out to play once again, the temperatures have risen enough to warrant some outdoor running and I can now enjoy one of these beauties in a short sleeve t-shirt outdoors as opposed to in the sun trap that is our kitchen.

FYI…taking a photo one handed while holding a fudgesticles is not at all easy!!!

Speaking of banana bread I’m most definitely in need of baking a new loaf! I digress…

After having tried one myself and given them the two thumbs up I gave one to my top taste tester…my four year old niece! She has quite the discerning palate! When I was greeted about 10 minutes later with an empty stick and a chocolate covered face that was all the approval these needed!

Hopefully you’ll have an easier time finding ice pop moulds than I did!

Enjoy! Hope you’re enjoying the sunshine wherever you are

Chocolate Banana Fudgesticles

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Servings – 4 large fudgesticles

Preparation Time –5 minutes

Freezing Time – 2-3 hours

Ingredients

• 3 large ripe bananas (approx. 1.5 cups)
• 30ml (3 tbsp) almond milk
• 2 tsp vanilla extract
• 3 tbsp cocoa powder
• 2-3 tsp maple syrup (optional)

Directions

1. Blend together all ingredients in a food processor.
2. Pour in ice cream moulds and freeze for 2-3 hours. Allow to thaw for a couple of minutes before removing from the moulds and handing out!

*If you have any trouble removing them from the moulds dip the moulds in hot water to make releasing them a little easier!

My oh my how times have changed. When I was in school I fell prey to stress at even the hint or a whisper of an exam or test. I studied like there was no tomorrow months in advance, spent hours over homework and forgo all outside activities in favour of getting in an extra few hours at the weekend.

Needless to say it didn’t work and pretty much led to me retreating in to myself and subsequently developing anorexia having learned I could control something else without any dependence on someone marking me on my efforts.

I have one exam to sit this coming weekend and I kid you not…I’ve opened my notes for no more than an hour and have no intention of doing any more than another couple of hours study. Life has taken over and I have a whole wide variety of other activities that take precedence these days! Maybe I’ve gone a little too far to the other side but I certainly no which one I’d rather be on…all the same wish me luck!

Like What I Ate Wednesday!

Yesterday was an incredibly exciting day of eats from start to finish…

It started with some much needed pancakes like no other that have gone before them! Triple coconut!

The waft from the pan was awesome and they truly delivered on flavour! For all the coconut fans out there you’re goana love these ones! Recipe will be up tomorrow.

Lunch was truly awesome! Curried coconut cauliflower quinoa!

I whipped out some Artisana and got to drizzling…it was truly mighty! I need to start using more coconut butter, I’d forgotten how much I love it!  Recipe will be up tomorrow!

In the afternoon I had the last of my homemade quick and easy fudgesticles!

They’re kid approved….a chocolate covered face is the greatest compliment I could have gotten on these! I’ll have the recipe up this evening so make sure to check back!

Dinner was the highlight of the day…though the pancakes were a close contender and when you see my night time snack you might just swoon…

But this vegan “fish o’fillet” was out of this world! Such a simple idea, I coated the tofu in a mix of ground oats, paprika and cayenne.

With smashed peas and homemade caper-less tartar sauce…it was all kinds of awesome in every bite!

I’ll have the recipe up Friday in time for the weekend. It’s well worth the wait!

Also coming your way Friday are these little wonders courtesy of those individual silicon bundt cases I mentioned last week.

PB and Jelly individual generously sized Bundt cakes with raspberry chia jam in the middle! I’ve made three different varieties already and I’ve another bit of baking planned for tomorrow…the texture of the cake itself is simply perfect!

I remember when I was in the throws of stressful times I either starved myself further and then in the interim binge eating and bulimia period I over indulged to the extreme. Both were not only detrimental to my physical health but also made me even more stressed and incapable of giving 100% in any let alone every aspect of my life. I’m truly grateful to be here and now sharing wonderful eats, free of stress, free from the constant worry and pressure I used to put upon myself and now truly able to appreciate food for what it is as well as expressing my creativity through my experimental recipes each and every day.

Does stress impact the way you eat or view food? Are you better able to deal with stress now then you were in your more youthful years?

Baking a quick loaf, banana, zucchini…or whatever the flavour combination, tends to work out 99% of the time. I’ve got the dry and wet ratios down along with the baking time and I have the perfect loaf tin to house the loaf of the week. And when I say loaf of the week, I do tend to bake at least one a week!

This week it was all about the peanut butter combinations; I’m on a peanut butter kick for sure! High protein peanut flour combined with buckwheat made for this spectacular raspberry and chocolate chunk peanut butter loaf.

It’s actually a variation on a banana bread when you look at the recipe in more detail but I just fancied calling it something else

Raspberries, chocolate and peanut butter..it’s a trio made in heaven!  The chocolate chunks (dark chocolate, Lindt 85% to be precise) provide just a nice bite of sweetness throughout and the raspberries burst to great a jammy like sensation in every other mouthful.

There are many other reasons I prefer baking a loaf as opposed to muffins or a round variety of cake…

• Easy slicing
• Perfect for spreading with nut butter!
• No waste
• Slices fit in food bags for easy freezing taking up minimum freezer space
• Usually a nice even rise – I always run a knife down the middle before baking which works a treat!

I’d completely forgotten I had the peanut flour …it’s great for adding a natural protein hit to your baked goods. The 1/2 cup in this loaf adds a hefty 32 grams of protein! A nice little addition! Needless to say now that I have it back in rotation I’ve been making use of it at every given opportunity – new instant breakfast bake coming tomorrow for What I Ate Wednesday!

This loaf is sugar free, gluten free and of course vegan friendly…it just so happens to taste sensational too!

What’s your favourite to bake, muffins, cakes or a loaf and why?

Peanut Butter Raspberry Chocolate Chunk Loaf

Note: There is a print link embedded within this post, please visit this post to print it.

Servings – 8 thick slices

Preparation Time – 15 minutes

Cooking Time – 40 minutes

Ingredients

• 2 cups (240g) cup wholegrain buckwheat flour
• 1/2 cup (60g) peanut flour
• 1/2 tsp baking soda
• 1 cup (250ml) almond milk
• 1.5 cup pureed banana (3 large ripe bananas)
• 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
• 2 tsp baking powder
• 1 tsp vanilla extract
• 4 squares of dark chocolate roughly chopped (I used Lindt 85%)
• 1 cup fresh raspberries (1 small punnet)

Directions

1. Preheat oven to 180C (350F).
2. Whisk together flax and water and set to one side for 15 minutes.
3. Sift together peanut flour, buckwheat flour, baking powder and soda.
4. Blend together banana puree with milk and vanilla extract.
5. Stir through flax eggs once “eggy”.
6. Add wet to dry and fold to combine. Gently fold in chocolate chunks and fresh raspberries.
7. Place mixture in to a non stick/lined/lightly greased 2lb loaf tin. Bake in the preheated oven for 40 minutes.
8. Allow to cool for 10-15 minutes on a wire rack for best slicing results!

My go to remedy for a tummy issues be it cramps, nausea or just plain old wind….yes we all get it!; is always ginger lemon tea. Ideally fresh lemon ginger tea which simply involves sliced at least a thumb sized piece of fresh ginger, along with half a lemon, placing in a large mug or pot and pouring over hot water. Five minutes later you have yourself some awesome fresh zesty lemon tummy loving tea.

For me it’s like an instant healer!

I awoke on Sunday morning gone by feeling decidedly crampy/windy/bloated tummy and with work on the agenda for the afternoon I knew I needed to get in some food but the thought of anything solid was far from appealing. I very rarely loose my appetite but this was one of the infrequent occasions.

Ginger lemon tea….it just wouldn’t be enough. So I opted for a creamy fresh delicious smoothie, easy to digest, packed full of goodness, not to mention that tummy loving ginger!

Fresh ginger, lime, coconut milk and mango were the basics. I also added in some ground flaxseed and a couple of tablespoons of oats to thicken the whole thing up. I almost always opt for frozen banana in smoothie but when my tummy is acting up I try and steer clear of them as they don’t help matters.

The combination of flavours was absolutely incredible! Topped off with some crystalised ginger, a little mango and some toasted coconut my appetite didn’t take long to come in to full force.  About ten minutes after consuming it I went for a slice of zucchini bread; my tummy felt instantly better and ready to take something a little more solid on board.

This smoothie will definitely be my new go to tummy healer/soother over the warmer Summer months!

What’s your go to home remedy for tummy cramps or nausea? I’d love to hear your suggestions, ideas and recipes!

Soothing Ginger Mango Dream Smoothie

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Servings – 1

Preparation Time – 5 minutes

Ingredients

Smoothie

• 1 cup frozen mango pieces (I bought a ripe fresh one, peeled, diced and froze it!)
• 1 cup (250ml) coconut milk
• 2 tsp minced/finely grated fresh ginger
• Zest of 1 lime
• 2 tbsp lime juice
• 1 tsp vanilla extract
• 2 tbsp oats
• 1 tbsp ground flaxseed

Toppings

• Toasted coconut
• Mango chunks
• 2-3 cubes of crystalised ginger finely chopped
• Mint to garnish

Directions

1. Blend together all ingredients until smooth.
2. Top with toasted coconut, mango chunks, and crystalised ginger. Garnish with a little mint to serve.

Artisana but of course! More on that next week!

I usually try and have a couple of days worth of blog posts ready ahead of time but having spent the afternoon out with my niece I missed out on my Friday afternoon catch up time….so incredibly worth it for some girly time with the most important little lady in my life

I teased a little earlier in the week with pictures of this pretty raspberry cake and had every intention of sharing the recipe yesterday but it just didn’t quite happen. You ever have one of those weeks were you feel like you’re pedaling backwards?! I think I’m getting back on the right forward moving track…at least in my mind which is half the battle!

Have a yummy slice of cake sitting and waiting for breakfast is were it’s at these days. As much as I love my pancakes and what not, sometimes time just doesn’t allow for cooking, no matter how speedy and that’s when cake steps in!

A gluten free, sugar free raspberry coconut and lemon cake…topped with raw cashew butter “icing”. I say “icing” but there is no sugar added. There’s simply no need! It’s incredibly sweet just as is.

The cake was the perfect consistency…past tense due to the fact that not a slice remains, unfortunately! Light, moist, fluffy, with a slightly chewy crust…my idea of the ideal breakfast cake.

Paired with a big bowl of mixed fresh berries with some yoghurt, it’s a wonderful breakfast component. I sliced my cake in to seven…seven mighty slices to satisfy my appetite. My dad and mum actually sliced them in half again and shared a slice deeming it large albeit it was just after they had had dinner.

The coconut and fresh strawberries make this cake subtly sweet without having had to add any sugar, agave or otherwise, they’re all sugar in my book and best avoided whenever possible.

I have an amazing gluten free, sugar free, dairy and egg free chocolate birthday cake which has been published in this months Easy Food Magazine! I’ll post the recipe on the blog next week but in the meantime if you’re living in Ireland be sure to pick up a copy of the June issue!

You can always get baking this one in the meantime!

Raspberry Lemon Coconut Cake

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Servings – 7 – 10

Preparation Time – 15 minutes

Cooking Time – 45 minutes

Ingredients

• 1/2 cup (60g) almond flour
• 1 cup (120g) buckwheat flour
• 1 cup (120g) oat flour (ground from oats)
• 2 tsp baking powder
• 2 heaped tbsp unsweetened desiccated coconut
• 1/2 tsp baking soda
• 2 tbsp ground flax + 6 tbsp water
• 1/2 tsp cinnamon
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1 1/4 cup (310ml) almond milk
• 1 cup (250ml) applesauce
• 1/4 cup (60ml) lemon juice
• 1 tbsp lemon zest
• 1 cup (140g) fresh raspberries (reserve 30g sliced in half for topping!)
• 2-3 tbsp raw cashew butter for topping

Directions

1. Preheat oven to 180C (350F).
2. Mix together flax and water and set to one side for 15 minutes until “eggy” in consistency.
3. Sift together flours with baking powder, soda and cinnamon. Sprinkle in coconut and gently distribute through the flours.
4. Blend together almond milk, applesauce and lemon juice with vanilla and almond extracts. Stir in lemon zest and flax eggs before adding to the dry ingredients.
5. Fold to combine before gently folding in raspberries.
6. Place cake mix in to a 7-8 inch deep round lined/non stick loose bottom cake tin. Bake in the preheated oven for 45 minutes. Allow to cool in the cake tin for 15 minutes before removing and cooling completely on wire rack.
7. Once cooled top with cashew butter and raspberries. Cake is best kept refrigerated and will keep for 5-6 days.

The peanut butter and cocoa worked so well in my all time favourite smoothie that I had to give it a whirl in instant bake form. So much so that I did so not too long after the smoothie had been devoured

I’m a big fan of Sunwarrior protein powder but it can be a bit costly if you’re consuming it every day of the week. I tend to save it when I feel like my body is craving a little extra, perhaps in need of it for recovery, repair and building of the ole’ muscles.

A fantastic flavourful alternative is high protein peanut flour which offers 16g of protein per 30g serving!

Before you is a protein loaded peanut butter and chocolate dream breakfast bake, complete with cacao bee pollen, coconut and yet more peanut butter on top. Throughout the light slightly fudgy bake were fresh raspberries and some diced banana offering bursts of flavour and melt in the mouth deliciousness in every bite.

The texture was incredible! Really light and airy yet substantial enough to leave me feeling full and 100% satisfied for many hours after. The rich flavour of the peanut flour and unsweetened dark cocoa powder was quite intense. I had to pace myself a little as I dug in…it was very much one of those breakfasts that you don’t want to end yet can’t get it in to you fast enough at the same time!

Two of the “Things I’m loving lately..” in one – a little switch up post I stuck up on Tuesday if you’re interested in seeing what I’m currently obsessed with.

I combined the peanut flour with buckwheat rather than going all out peanut for fear that the whole thing might turn out a little dense. Buckwheat flour for whatever reason works incredibly well in instant bakes and pancakes, giving them a surprising rise.

A large microwave safe dish is a must! It might look like it’s going to exploded as it whizzes around in the microwave but as soon as it beeps it will deflate a little and leave you with a pretty, piping hot, gooey in all the right places bake.

What’s your favourite high protein plant alternative to protein powder?

Instant Peanut Butter Chocolate Protein Bake

Note: There is a print link embedded within this post, please visit this post to print it.

Servings – 1

Preparation Time – 15 minutes

Cooking Time – 2 – 2.5 minutes

Ingredients

Bake

• 30g (1/4 cup) peanut flour
• 7g (1 tbsp) Dutch unprocessed cocoa powder
• 23g (2 tbsp) wholegrain buckwheat flour
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp ground flax + 3 tbsp water
• 80ml (1/3 cup) almond milk
• 1/2 a small banana diced
• 1/4 cup fresh raspberries sliced in half

Toppings

• Remaining half a banana sliced
• Bee pollen
• Desiccated coconut
• Cacao nibs
• Peanut Butter
• Fresh raspberries
• Mint to garnish

Directions

1. Mix together flax and water and set to one side for 15 minutes until “eggy”.
2. Mix together flours, baking powder and cocoa powder – sifting if a little clumpy for best results!
3. Mix flax egg with almond milk and vanilla extract.
4. Add wet to dry and fold to combine. Fold in raspberries and diced banana gently.
5. Place in a lightly greased microwave safe ramekin dish or bowl (leaving at least 1 inch for it to rise).
6. Cook on high for 2-2.5 minutes – will vary according to the powder of different microwaves and also the width and depth of dish used.
7. Serve topped with peanut butter, banana slices, raspberries, bee pollen and coconut…! Divine!

I love the texture, the distinct nuttiness and the fragrant smell as it cooks. It can look a little like mush when left to sit and cool but then magically separates in to tiny pearls of goodness once fluffed up with fork and makes for the ideal salad grain.

Still on my lentil kick since last week I combined cooked millet with cooked Puy Lentils, lots of sundried tomatoes and roasted red, orange and yellow peppers. A really simple dish topped off with creamy avocado and basil sauce.

A colourful, fresh, summer dish, delicious served warm or cold, as a side or main; I definitely see this one being recreated as a barbecue pleaser over the summer months. That’s if we ever get good enough weather! After the amazing few days over the Bank holiday weekend a couple of weeks back we’ve had nothing but cold, rain, wind and decidedly miserable conditions to say the least.

My top wheat free grains in a very particular order…

1. Millet – wonderful in salads or paired with curries as an alternative to rice
2. Oats – though I think they really come in joint first place! Baked, whipped, overnight and my new favourite quick loaf flour!
3. Short grain brown basmati rice – curries, rice scrambles and salads…also incredibly versatile!
4. Quinoa – my favourite for using in salads without the needed for any additional protein source!   Great just paired with veggies!
5. Buckwheat Groats- best for making breakfast porridge – like this dreamy chocolate banana buckwheat or PB and buckwheat parfait!
6. Amaranth – best for making a breakfast porridge and of course home puffed cereal!

For the perfect cooked millet I always use 1/3 cup (60g) to 250ml (1 cup) water….bring it to the boil, cover and simmer on a really low heat for 10-12 minutes. Leave it to one side for 15 –30 minutes and then fluff up with a fork. For best salad results I leave to cool completely and place in the fridge overnight or for a few hours and fluffing up to break up the small grains perfectly for nice even and quite voluminous distribution throughout your veggies and protein of choice.

The sweet roasted peppers, salty sundried tomatoes, subtle soft lentils and nutty millet were all complemented beautifully by the mellow avocado topping which I end up semi stirring through before digging in!

Delicious, nutritious and wheat and gluten free! Who needs couscous!!!

What’s your favourite wheat/gluten free grain of choice? Aside from oats I guess as for most these will feature pretty highly!

Roasted Mixed Pepper & Lentils Sundried Tomato Millet

Note: There is a print link embedded within this post, please visit this post to print it.

Servings – 1

Preparation Time- 5 minutes

Cooking Time – 30 minutes

Ingredients

Avocado Sauce

• 1/2 medium avocado
• 1/2 small garlic clove
• 1 tbsp fresh lemon juice
• 1/4 cup (10g) fresh basil
• 30ml (1/8 cup) water
• Pinch of fresh sea/rock salt to taste

Salad

• 1/3 cup (60g) uncooked millet + 1 cup (250ml) water
• 1/2 an red bell pepper
• 1/2 an yellow bell pepper
• 1/2 an orange bell pepper
• 5 sundried tomatoes –rehydrated in water and finely chopped (not the kind packed in oil)
• 1/2 cup (100g) cooked Puy Lentils
• Fresh basil to serve

Directions

1. Preheat oven to 180C (350F).
2. Place peppers on a non stick baking tray and roast for 30 minutes, turning half way through. Once cooked slice in to thin strips – removing the skin is optional.
3. Meanwhile cover millet with water, bring to the boil, cover and simmer for 10 – 12 minutes – or until all water has been absorbed. Ideally set to one side to cool for 15 –30 minutes before breaking up the grain or make in advance and refrigerate before fluffing up for best results.
4. Combine all salad ingredients, reserving some basil for topping.
5. Pour avocado sauce over the top and garnish with fresh basil! Delicious warm or cold!

Clearly lentils have been a exception to the ingredient rule over the past couple of weeks but I have incorporated them in countless different meals with an array of flavours and textures so technically there was as much variety in there as ever

Since I’ve been back in summer smoothie loving action I’ve been experimenting once again with flavours and ingredients (strawberry chia bliss was awesome!). Sometimes you hit upon a truly winning recipe. One that you could happily indulge in every day of the week and never tire of…the smoothie that you truly don’t want to end and instantly long for the next as you enjoy the last mouthful.

This peanut butter chocolate green monster is officially that smoothie! My favourite go to cooler in a jar. Loaded with green goodness, jam packed with flavour…super duper chilled as every good smoothie should be, it’s a smoothie I could bathe in! So good no toppings were even required.

The combination of peanut butter, chocolate and banana is such an amazing trio of flavours. I just can’t get enough of it – instant bake featured yesterday is testament – recipe to come tomorrow morning! AMAZING!

My new favourite all natural drippy smooth peanut butter of course was included; picked up another 3 jars..yes I said 3!; they were on special in The Health Store the other day and I simply couldn’t resist!

A powerful smoothie, just thinking/talking/typing about it had me longing for another one! Great way to get greens in to the kiddies without even a hint of a fight!

What’s your all time favourite smoothie combination you have over and over?

PB Chocolate Green Monster

Note: There is a print link embedded within this post, please visit this post to print it.

Servings – 1

Preparation Time – 5 minutes

Ingredients

• 325ml (1.5 cups) unsweetened almond milk
• 1 tsp vanilla extract
• 1 large frozen banana (at least 150g!)
• 2 large handfuls of fresh organic spinach
• 1 tbsp Dutch unprocessed cocoa powder
• 2 tbsp all natural peanut butter
• 1 tbsp ground flax seed

Directions

1. Blend together all smoothie ingredients until perfectly smooth! Dig in with a long armed spoon and be transported to chocolate peanut butter smoothie heaven in an instantly!

From start to finish yesterday was a truly epic day of glorious food! I started the day in the usual Tuesday fashion with a Super Spin (1 hour instead of 45 minutes) class and then headed home for a double whammy breakfast to keep me going through grocery shopping, and an afternoon meeting.

Yes it’s that wonderful time of the week again that leads to a few days of recipes…

Smoothies are still very much in rotation and yesterday I had possibly my favourite go to classic smoothie..a peanut butter and chocolate green monster! As much as I love a bit of variety if I had to choose just one to have over and over this would be it!

A subtle chocolate undertone, peanut butter glory and heaps of spinach to green it up without hindering the wonderful flavour. Recipe will be up first thing in the morning!

Next up I continued on the peanut butter kick making use of the high protein peanut flour I used for the raspberry peanut butter chocolate chunk loaf cake with yet more cocoa.

Topped off with my new favourite all natural peanut butter (no oil, salt or sugar added and it’s so incredibly drippy!) this was one mighty fine instant bake! It was most definitely worthy of “almost” dessert status. I say “almost” because it’s not overly sweet, yet intensely chocolaty and combined with the peanut butter I happily have it grace my dessert plate! Recipe will be up Friday morning!

Lunch was another lentil laden dish! I seriously can’t get enough! My favourite grain, millet, combined with roasted mixed peppers and topped off with yet more of my new go to sauce….

Yet more sundried tomatoes because sure why not! I’m laying off the lentils for at least a couple of days now for sure…it’s time to give something else a chance to shine. Recipe coming your way this evening!

For dinner I might just of used the rest of the can of lentils….

Well I couldn’t see them go to waste! I made some summer rice paper rolls! Filled with fresh raw crunchy veggies and spiced lentils with a peanut butter dipping sauce! Very much a peanut butter loving day!

FYI: That’s actually the same peanut butter in the background it’s just the old style jar! I had a small bit remaining to use up – totally kept the jar for house smoothies and oats!

Before bed I indulged in the last slice of this cake I made at the weekend! Raspberry lemon coconut cake topped with raw white cashew butter….amazing!

Really lemony with bursts of raspberry and a hint of coconut throughout. Gluten free as well which makes it extra special. Recipe will be up on Saturday!!!

Raspberries are totally winning me over of late! I’m mad in to berries but usually go for whatever is on offer! Until cherries come my way raspberries will remain number one!

Of the recipes above which are you most lucking forward too? I might just let it skip the queue if a few people pick the same!