Tuesday, 14 October 2014

Apple Pie Parfait

Vegetarian - Gluten Free - Dairy Free - Paleo - Oil Free - No Added Sugar - No Added Salt


This is a perfect recipe for the Autumn months. And what's even better, is I used home-grown apples, which I got from my mother's partner's orchard. There are three barrels full of apples at my mother's house now, which I will most certainly be making use of.

What is there to love about this recipe? Well, if your a fan of apple pie, tart or crumble, you've love this recipe. All the flavours of your favourite fruity dessert, but with no grains, butter or sugar involved what-so-ever. This breakfast parfait can be vegan (if you substitute the honey for maple syrup or agave nectar) and this parfait is vegetarian, gluten free, sugar free and even paleo. This breakfast parfait incompasses all the flavours and scents associated with food in Autumn; inlcuding warming spices like ground cinnamon and nutmeg. Plus, this parfait offers a contrast in temperatures (which I adore) with the hot apples and the cold yoghurt. But of course, you can make the apples in advance and serve them room temperature or cold from the fridge if you want to (or just heat them up in the microwave).


Apple Pie Parfait

Ingredients
1 large sweet apple (like a Pink Lady or Golden Delicious)
1 tablespoon sultanas/raisins
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons water
1/2 cup natural soy yoghurt (or yoghurt of choice)

Method
- Dice the apple up into bite sized chunks. Leave the skin on the apple, as this is where all the fibre is and this also gives greater body and texture to the parfait.
- Put the apple pieces into a small pot and measure out the sultanas, honey, ground cinnamon and nutmeg and add all of these to the pot.
- Add the water (to prevent sticking and drying out) and turn on a medium heat.
- Cook the apples for abut five minutes with the lid on(to stop the water evaoporating straight away) and then for about five minutes with the lid off.
- Set the apple aside to cool for a few minutes.
- Once the apples have cooled slightly, start layering your parfait into the serving gass of your choice. Alternate between layers of yoghurt and hot apples.

Friday, 10 October 2014

Home-Made Healthy Chocolate Protein Milk

Vegetarian - Gluten Free - Paleo - Oil Free - No Added Sugar - No Added Salt


This is my go-to post workout drink! Literally, I make this every single day that I work out (in advance) so it's ready and waiting for me after I have finished. There are so many reasons that you need to make this after your next work out. And I will list all of them for you now.

Number 1: This home-made protein milk is so delicious and tastes exactly like any chocolate flavoured milk you can buy in the shop.  Literally, I promise you that you won't notice a difference.

Number 2: This protein milk does not contain any added sugar what-so-ever, like a lot of chocolate milks and chocolate protein milks that you can buy do.

Number 3: Making your own protein milk is so much cheaper than buying those single serving bottles of ready-to-drink protein milk in the shops. They are actually really expensive!

Number 4: This protein milk does not contain any protein powder what-so-ever. So if you're like me, and protein powder just does not agree with your digestive system, or, if you can't afford protein powder (as they really are quite expensive) or don't have access to any, this is the perfect reipe for you!

Saying that, you can easily add a scoop of your chosen protein powder to this recipe, to make it even higher in protein content. I do recommend to everybody to buy an all natural protein powder, instead of a flavoured one, and to create their own protein milks and shakes with it. That way, you can not only change up the flavour, but you can also control exactly what goes into your protein milks and shakes (in terms of sugar and all natural ingredients).

I used Avonmore Protein Milk for this recipe, and if you are not using a protein powder, this is an essential ingredient. You can get it in most leading supermarkets and shops around Ireland. However, if you are using a protein powder, use whatever your prefered milk of choice is, or even water. I also also used cacao powder in this recipe. But you you can easily substitute this with unsweetened cocoa powder. I used maple syrup to sweeten my protein milk, but honey or agave nectar will work perfectly well here either. I put vanilla extract as an optional ingredient in this recipe as I do not personally use it. I think cacao powder has a stronger chocolate-ly taste than cocoa powder, so I feel that additional flavour is just not necessary. If you are using cocoa powder however, you may want to use a full tablespoon of it or add the vanilla extract, fo additional flavour.

The Avonmore Protein Milk provides 12.5 grams of protein per cup or per 250 milliletres. Protein is essential post workout to build and repair muscle. The maple syrup provides carbohydrates (through simple sugars) which is also necessary post work out to help to build and repair muscle. Don't forget to try and drink your protein milk or protein shake within 20 minutes to 30 minutes after you finished your workout. This time period is known as the 'window' and is the most important time that you ensure that you re-fuel your body with both carbs and protein for recovery. This is most easily done by drinking carbs and protein, rather than eating them, as your digestive system processes liquids much faster than solid food.


Home-Made Healthy Chocolate Protein Milk

Ingredients
1 cup/250ml Avonmore Protein Milk
1/2 tablespoon cacao powder/unsweetened cocoa powder
1/2 tablespoon 100% pure maple syrup/honey/agave nectar
1/4 teaspoon vanilla extract (optional)

Method
- Measure out 250ml or 1 cup of Avonmore Protein Milk.
- If you are using protein powder, measure out your prefered milk of choice or even water.
- Pour the milk into a blender, food processor, or leave it in the jug in which you measured the milk, if you are using a hand-hed immersion blender.
- Add the cacao powder or cocoa powder and the maple syrup or other other liquid sweetener.
- Add the protein powder here (if you are using protein powder instead of protein milk) or the vanilla extract if you choice to is it also.
- Blend the mixture on high until thoroughly combined.
- Pour into a serving glass and drink immediately or pour into a protein shaker and take it with you on the go.


By the way, do you love my pink Smart Shaker or what? I'm obsessed with it!

Monday, 6 October 2014

Peanut Butter & Jelly Swirl Ice-cream

Vegan - Vegetarian - Gluten Free - Dairy Free - Paleo - Oil Free - No Added Sugar - No Added Salt


All my peanut butter and jelly fans, I have yet another PB&J recipe that I know you'll all love. It's a peanut butter flavoured home-made healthy banana ice-cream, but to it take it that step further, I've swirled all natural sugar free raspberry jam throughout it. Who says you only have to enjoy PB&J on bread?

As always, choose a peanut butter with a minimal amount of ingredients. You definitely want to find a brand that is sugar and vegetable oil free. An all natural peanut butter (100% peanuts) is the best choice. When it comes to choosing a jam, choose a sugar free variety but one that is sweetened naturally (usually using grape juice) rather than one containing artificial sweeteners. And also, you can use any flavour of jam for this reipe, it doesn't have to be raspberry just because I used it here. Raspberry is just my all time favourite flavour when it comes to jams.


Peanut Butter & Jelly Swirl Ice-Cream

Ingredients
1 large frozen banana
Splash of Avonmore Protein Milk (or milk of choice)
1 tablespoons crunchy/smooth peanut butter
1 tablespoon all natural sugar free raspberry jam

Method
- Peel and chop your banana into chunks, then place the pieces into a food and freezer bag and freeze for at least four hours, or until the banana is solid. I always freeze my bananas well in advance, so I have them in the freezer for whenever I get an ice-cream craving.
- Remove the frozen banana from the freezer and remove from the freezer bag.
- Place the frozen banana into a blender, food processor or into a wide jug if you are using a hand-held immersion blender (like me).
- Add a splash of avonmore protein milk (or milk of choice) and start to blend the banana.
- It should start to resemble a texture similar to thick ice-cream.
- You can add more milk if needs be.
- Once all of the banana is blended and no lumps and left, add the tablespoon of peanut butter, mix this through and then give the ice-cream one final blend to combine.

- Swirl through a tablespoon of all natural sugar free jam.
- You could heat up the jam before incorporating, if you wanted to, but this isn't necessary.
- Scoop the peanut butter and jelly ice-cream out of the jug or blender and into serving cups, glasses or bowls.

Wednesday, 1 October 2014

Chocolate & Toasted Coconut Baked Banana

 Vegan - Vegetarian - Gluten Free - Dairy Free - Paleo - Oil Free - No Added Sugar - No Added Salt


If you ever crave chocolate in the morning (or any other time of the day for that mater - this recipe would also be perfect for dessert), then this is the recipe for you! I used a dark chocolate hazelnut spread for this recipe (I use the brand; Keen Nutrition) for the added protein mainly, but by all means, if your not worried about your protein in take, just use one serving of 70% dark chocolate. Make sure to read the label to see what one serving consists of, as it differs from bar to bar, as the square size and thickness of the chocolate varies. 

This recipe is super simple, so I won't waffle on and on and I'll just get straight to the good part!


Chocolate & Toasted Coconut Baked Banana

Ingredients
1 large banana
1 tablespoon dark chocolate hazelnut spread/1 serving 70% dark chocolate
1 teaspoon unsweetened dessicated coconut 

Method
- Preheat your oven to 180 degrees.
- Using a sharp knife, score the skin along the length of the banana on both sides.
- Remove the top layer of skin, revealing half of the banana, but leaving half of the banana protected by the skin.
- Place the banana on a baking tray (skin side down).
- Put your banana into the oven and bake for 15 - 25 minutes, depending on your oven. It takes my oven 20 minutes to bake my banana to perfection.
- Your banana is cooked when it the remaining skin has turned completely black, the banana itself looks 'dry' on top but the flesh of the banana is soft and squishy to the touch.
- While your banana is cooking, toast the coconut on a dry pan until it starts to turn golden and smells fragrant.
- Remove your banana from the oven and allow to cool for a few minutes as you measure out your dark chocolate hazelnut spread.
- Smear the chocolate spread all over the top of the banana then sprinkle the toasted coconut on top.

- If you are just using dark chocolate, melt the chocolate in a small bowl or container in the microwave, then smear all over the banana.
- When melting chocolate in the microwave, ensure to heat the chocolate in 10 to 20 seconds stints, and make sure to continuously stir the chocolate between heating periods. - Serve immediately and enjoy. 

Monday, 22 September 2014

Home-Made Lemon Iced Tea + Blog Turns 1 Year Old

Vegan - Vegetarian - Gluten Free - Dairy Free - Paleo - Oil Free - No Added Sugar - No Added Salt


As the title to this blog post suggests, yes, my blog has officially turned one years old (do you say one year old or one years old, I'm not too sure). Well, my blog actually turned one on the 20th of September, so the Saturday that has just passed. But unfortunately, I was super busy over the weekend (preparing for my personal fitness training course which is starting this week and for the Miss Bikini Swimsuit Ireland 2014 Bootcamp which is coming up this coming weekend) that I didn't get time to post on my blog's actual birthday! Sad face. Oh well. I'm still letting you all in on the good news, I'm just a couple of days late. 

So now that I have an opportunity to, I would like to thank every single one of you who take the time out of their day to view my recipes and read my posts. I would also like to thank everyone who comments on my blog posts or who gets in touch with me directly. All of your lovely, positive words are so motivating and encouraging. I really do appreciate every single individual who views my blog and this only spurs me on further to keep posting my own unique recipes of you guys to see. 

As always, please do let me know what you think of my recipes if you do try them out by commenting on the blog or the recipe post. Better yet, contact me directly via Twitter or Instagram or even post a picture of the recipe that you tried on Twitter or Instagram and use the hashtag #breakfastaddictionblog so that I can see your re-creations and maybe even feature your photos on my own account. Also, please let me know what kinds of recipes to include more on the blog. It means a lot to me that I am consistently posting more recipes of what you guys want to see (for example; baking, desserts, smoothies, high protein recipes, no-bake, etc).

Now that I've said all of that, on with the recipe. I am a huge iced tea fan (as most of you probably already know considering the amount of iced tea recipes I have been posting recently). Don't get me wrong, both Nestea and Lipton's iced teas are super delicious. But both brands are full of sugar. Literally. As much as any full sugar soft drink. Which completely out-weighs the benefits of the tea then. That's why I decided to make my own! My favourite flavour of iced tea has to be peach iced tea. But lemon iced tea is a close second. And since I had a lemon tea bag hanging around the apartment, which was never going to be used since I would never drink a fruit tea hot (yuck, I just can't do it, reminds me of Lemsip cold and flu drinks), I decided that now would be the perfect opportunity to make my own home-made lemon iced tea which was sugar free and healthy!

I used coconut sugar to sweeten my lemon iced tea here, because it is neutral in flavour, but you could use agave nectar either. If you don't have coconut sugar or agave, you could use honey or 100% pure maple syrup, but these liquid sweeteners are dominant in flavour, which will more than likely over-power the lemon flavour.

You can also use lemon extract in this recipe (natural lemon extract preferably), for a bigger kick of lemon flavour. You could also add the juice of half a lemon to this recipe, both for the added lemon flavour and the health benefits. But I just simply used my lemon tea bag, because I am more of a 'subtle flavour' fan rather than a 'dominant flavour' fan. But it's totally up to you.

Please excuse the super sparkly and long silver nails I have in the following picture. I got gel nails done for the Miss Bikini Swimsuit Ireland Bootcamp which is coming up this weekend. No, I am definitely not one of those girls who would always have my nails done like this. I'm actually quite the opposite as I am finding them very hard to deal with. But don't you just love this Urban Outfitter 'To-Go Jar'? My boyfriend got it for me (along with a few other things) for our one year anniversary which was a couple of weeks ago. He knows me so well!


Home-Made Lemon Iced Tea

Ingredients
1 lemon tea bag
Boiling water
1 teaspoon coconut sugar (or sweetener of choice)
1/4 teaspoon lemon extract/juice of 1/2 lemon (optional)
2 large/4 small coconut water ice cubes/normal ice cubes


Method
- Boil the kettle with an ample amount of water.
- Put the lemon tea bag into your serving glass of choice. 

- Pour the boiling water into the serving glass, about 3/4 of the way up.
- Then add your sweetener (and optional lemon extract or lemon juice) and stir it to fully dissolve and incorporate it into the tea.
- Allow the tea to come to room temperature.
- Then, place the tea into the fridge to steep and chill for four to eight hours (or over night).
- When the tea has steeped and is chilled, remove the tea bag from the glass.
- I add two large coconut water ice cubes to my iced drinks (for extra nutrition) but you can add two to four normal ice cubes, depending on their size.

Thursday, 18 September 2014

Pina Colada Parfait

Vegan - Vegetarian - Gluten Free - Dairy Free - Paleo - Oil Free - No Added Sugar - No Added Salt


Creamy. Pineapple-y. Coconut-y. Sounds familar right? It sounds like a Pina Colada! For those of you who might not know, a Pina Colada is a popular cocktail which contains white rum, pineapple juice and coconut milk. The flavour combination is a match made in tropical heaven. But now you can achieve that same flavour, but without the need of an alcoholis beverage. Just make my Pina Colada breakfast parfait and you'll be well on your way to tropical bliss. Plus, your body will really thank you for it.

Pineapple is known for it's detoxifying abilities. Natural soy yoghurt (or you can use any dairy or non-dairy yoghurt of your choice) provides us with the protein that we need to feed our muscles. And desicated coconut provides us with essential healthy fats.

You need to use fresh pineapple here, as tinned or defrosted frozen pineapple just won't cut it. You can also add a quarter cup of toasted rolled oats (or toasted gluten free rolled oats) to this parfait, to make it more filling ,if you'd prefer.  


Pina Colada Parfait

Ingredients
1/4 of a fresh pineapple peeled and chopped
1/2 cup natural soy yoghurt (or yoghurt of choice)
2 teaspoons unsweetened desicated coconut

Method
- Peel and chop quarter of a fresh pineapple into bit sied chunks.
- Measure out half  cup of natural soy yoghurt.
- Measure out two teaspoons of unsweetened desicated coconut (as this is one serving) and toast the coconut on a dry pan over a medium heat until slightly browned and fragrant (be careful to keep a close eye on it as it can burn quickly if your not vigilant).
- Choose a serving glass and then start to layer your ingredients.
- Start with half the pineapple chunks in the bottom of the glass, then add half the soy yoghurt, then sprinkle half of the toasted coconut on top.
- Repeat the last step and your Pina Colada parfait will be complete.

Wednesday, 17 September 2014

Peanut Butter & Chocolate Chip Ice-Cream

Vegetarian - Gluten Free - Paleo - Oil Free - No Added Sugar - No Added Salt


I'm still going strong with the home-made healthy banana ice-cream recipes. If you don't already, follow me on Instagram for more nana ice-cream/nice cream inspiration, that doesn't make it onto the blog. This particular recipe, is like a dream come true for me. Why? Because I've said many times before how much I adore the flavour combination that is banana, peanut butter and chocolate. 

I used 70% dark chocolate chips for this recipe, which I got in Holland & Barrett. But you may be able to find them in some super markets, and not just health food shops. I found dark chocolate chips in Aldi once before. Alternatively, use one serving of a 70% dark chocolate bar of your choice and just chop it up into chunks. Just make sure you read the serving suggestion to determine how many squares counts as one serving as it differs from bar to bar due to the size and shape variation. 



Peanut Butter & Chocolate Chip Ice-Cream

Ingredients
1 large frozen banana
Splash of Avonmore Protein Milk (or milk of choice)
1 tablespoons crunchy/smooth peanut butter
1 tablespoon 70% dark chocolate chips

Method
- Peel and chop your banana into chunks, then place the pieces into a food and freezer bag and freeze for at least four hours, or until the banana is solid. I always freeze my bananas well in advance, so I have them in the freezer for whenever I get an ice-cream craving.
- Remove the frozen banana from the freezer and remove from the freezer bag.
- Place the frozen banana into a blender, food processor or into a wide jug if you are using a hand-held immersion blender (like me).
- Add a splash of avonmore protein milk and start to blend the banana.
- It should start to resemble a texture similar to thick ice-cream.
- You can add more milk if needs be.
- Once all of the banana is blended and no lumps and left, add the tablespoon of peaut butter, mix this through and then give the ice-cream one final blend to combine.

- Then add the chocolate chips and stir them through to evenly disperse them throughout the ice-cream.- Scoop the ice-cream out of the jug or blender and into serving cups, glasses or bowls.

I'm starting my course next week, through an organisation called Image Fitness Training, which will qualify me as a personal fitness trainer and a group class instructor. This means that I will be commuting twice a week up to Liffey Valley on the bus. And do you know what that means? Packed lunches! Let me know if you would be interested at all in any blog posts regarding ideas for healthy packed lunches or, alternatively, follow me on Instagram, as I will more than likely be posting pictures of the lunches that I do pack.