1 cup walnuts1 cup oat flour (just blitz some oats in a food processor)1/8 cup brown sugar or coconut sugar2 ripe bananas2 eggs1 tsp baking powderbanana chips for decoration Preheat the oven to 180 degrees Celcius (Gas Mark 6)Place the walnuts into a food processor and blitz into a paste. Then, add the bananas and blitz again until mixed. Add the eggs, sugar, oat flour and baking powder to the mixer and mix throughLine a muffin tin with 6 muffin liners and pour the mixture evenly into each section. Add a dried banana chip or a walnut half to the top of each one. Bake in the oven for 18-20 minutes or until golden brown. Insert a skewer into one of the muffns - if it comes out clean, they're ready. 

1 white onion (diced)2 cloves garlic (minced )300 g cooked prawns150 g green beans (trimmed)1 small cauliflower (florets)60 g cashew nuts2 sticks cinnamon10 curry leaves1-2 red chillis (sliced thinly)1 tsp ground turmeric2 slices lemon rind1 tin coconut milk (approx 400-440ml)2 tablespoons olive oil In a large saucepan, heat the olive oil over a medium heat and cook the onions until they start to become see-through and slightly browned on the edge (around 3-4 minutes). Then add the garlic and stir through for around another minute. Then, add the prawns, cauliflower, turmeric, cinnamon sticks, curry leaves, red chilli, cashew nuts and lemon rind. Keep stirring for another 1-2 minutes to allow the flavours to come out. It should smell AMAZING by this point. Add the green beans and coconut milk and reduce the heat to a simmer. Simmer for 10-15 minutes to make sure

This slow cooker recipe is perfect for the winter drawing in - just what you and your family need. Something quick and easy to prepare in the morning so that you can come home to the perfect family meal. Taken from Rachael's 'Cut the Crap 4' recipe book, this recipe was designed to be super quick and easy to create. 500 g stewing steak ((cut into cubes))2 400g tins chopped tomatoes1 large white onion (diced)2 cloves fresh garlic (minced)3 cm piece of fresh ginger2 small red chillis3 star anise2 tbsp ground cumin2 tbsp ground coriander250 ml fresh beef stock2 medium sized white potatoes10 cherry tomatoes40 g spinach Place all the ingredients except for the potatoes, tomatoes and spinach into your slow cooker. Stir and add

Here's how to roast pumpkin seeds that you discard from your carving pumpkin! They make brilliant snacks and are packed full of nutrients and fibre. Don't throw them away! All of the pumpkin seeds from your carved pumpkin Clean the seeds first by washing them in cold water and removing any remaining pumpkin pulp.Preheat the oven to 180 degrees (Gas Mar 4)Boil a pot of water, and add the seeds. Boil for 5 minutes then drain and pat dry.Line a baking tray with some greaseproof paper, toss the seeds across the tray and drizzle with 1 tablespoon of oil. Make sure they are evenly coated. Season with salt and paper and bake in the oven for roughly 8-10 minutes. But keep an eye on them because they roast quickly!Allow to cool, pat excess oil off with kitchen towel and enjoy as a

  A delicious, mild and creamy curry made using coconut cream. Vegan. 200 g butternut squash (chopped into small cubes)200 g sweet potato (chopped into small cubes)1 tin chickpeas (drained and rinsed)60 g spinach1 tsp ground coriander1 tsp ground turmeric1 tsp ground cumin1 onion (diced)2 cloves garlic (minced)2 cm piece of fresh ginger (grated)6 cardamom pods6 curry leaves1 tsp mustard seeds500 ml vegetable stock ((stock cubes are fine))50 g coconut cream ((use the solid sachets))1 tbsp rapeseed or olive oil In a part pot, fry the diced onion over a low heat until see through (roughly 5 minutes)Add the garlic, ginger, cardamom pods, curry leaves and fry slowly over a low heat for a further 2-3 minutesAdd the cumin, coriander and turmeric and fry gently for another minute or so.Add the vegetable stock, the sweet potato and butternut squash. Cover and

  Have this for breakfast, or as dessert. We don't mind!  1 cup unsweetened almond or coconut milk1/4 cup chia seeds1 teaspoon vanilla extract2 tablespoons maple syrup1 kiwi fruit (peeled and sliced)50 g frozen blueberries ((thawed)) Combine the almond milk, chia seeds, vanilla and maple syrup and mix well, split into two glass jars or small bowls. Cover, and place in the fridge for at least 2 hours to allow the chia seeds to soak up the almond milk and become 'pudding like'. You can leave overnight too, if you want. Layer with slices of kiwi fruit (or just chuck it on top) and top with the thawed frozen blueberries. We use thawed frozen berries as they produce lots of nice natural blueberry juice too. Yum!

120 g chorizo ((extra spicy if you prefer))2 small sweet potatoes1 small white onion2 large eggs1 tbsp olive oilLarge handful spinach Preheat the oven to 180 degrees CelciusPeel and finely chop the onion and garlic (use a garlic mincer if you have one). Dice the sweet potatoes into small 1cm cubes and roughly chop the spinach leaves.In an oven proof frying pan, saute the onion and garlic over a low heat in the olive oil until the onion is soft and see-through. Add the chorizo, turn up the heat to medium and fry for an additional 2 minutes.Add the sweet potatoes and cook for 5 more minutes, tossing regularly. Toss in the spinach and then crack the eggs on top. Transfer the frying pan to the preheated oven. Bake in the oven for 8-10 minutes or until the eggs are cooked,

  Warm your bones with this slightly spicy, coconutty squash soup. 1 whole butternut squash (peeled, diced and seeds removed)1 red chilli ((or 1tsp dried chilli flakes))1 white onion (diced)4 cloves garlic (minced)500 ml vegetable stock200 ml chicken stock1 tin coconut milk ((400ml tin))1 thumb sized piece fresh root ginger1 tsp ground cumin2 tbsp olive oilSalt & Pepper to season Preheat the oven to 220 degrees C or Gas Mark 6Place the diced butternut squash on a roasting tray and coat with the olive oil. Roast for 20 minutes or until squash has started to go a tiny bit golden.Meanwhile, in a large pot - saute the onion over a low heat for 10 minutes with the remainder of the oil. Add the garlic and stir constantly for another 2 minutes. Remove the squash from the oven and add to the

Cauliflower & Celeriac Soup A deliciously warming soup packed full of autumn nutrients. 1 whole cauliflower1/2 celeriac600 ml vegetable stock2 sticks celery1 whole onion (diced)2 cloves garlic (minced)1 tsp smoked paprika1 tbsp olive oil Preheat the oven to 220°C / Gas Mark 6.Chop the whole cauliflower and celeriac roughly and spread it out in a roasting tin. (discard any bad looking leaves).Sprinkle with the smoked paprika and roast for 15-20 minutes in the oven. In the meantime, heat the oil in a large pan over a medium heat, add the onion, turn the heat down low and sauté for 8-10 minutes.Add the garlic and stir constantly for another 2-3 minutes. Then add the celery and the vegetable stock.Take the cauliflower and celeriac from the oven and place it into the saucepan. Add extra water/stock if need be at this stage and simmer for 20 minutes.Using a stick blender,

  Combine squash, corn and beans and you have 'Three Sisters', according to North American food legends. Add a little bit of spice and you have the perfect September warmer for when the days start getting a little bit chilly! Enjoy. 500 g butternut squash (diced into 1cm cubes)1 red pepper (capsicum) (diced)4 tomatoes (roughly chopped)1 onion (diced)4 cloves garlic (minced)2 tsp paprika1 tsp ground cumin1 tsp ground coriander140 g sweetcorn ((tinned is fine))1 tin cannelini beans (440g tin)300 ml vegetable stock1 tsp dried chilli flakes ((optional))2 tbsp olive oil Heat a large pot on a medium heat and heat the olive oil. Slowly cook the onions for around 3-4 minutes until they become see-through and slightly browned. Add the garlic and keep stirring for another 1-2 minutes. Keeping the heat low, add the spices and pepper and heat

Yummy blackberry chia jam. It's blackberry picking season so what better way to use your blackberries than in a delicious healthy jam? Enjoy the sweetness of the blackberries along with that slightly sour aftertaste and get an added punch of nutrients from those little tiny seeds. Chia seeds contain lots of fibre, healthy fats and a little protein too. It only takes 20 minutes to make - seriously simple. Give it a try, spread it on your toast and enjoy! Blackberry Chia Jam It's blackberry picking season! Here's a really simple blackberry jam recipe that has the added nutrient injection of chia seeds too!  300 grams blackberries ((fresh or frozen))2 tablespoons chia seeds ((any type))2 tablespoons maple syrup ((or honey))1/2 teaspoon vanilla extract Bring the blackberries to the boil in a medium-sized saucepan, then reduce the heat and simmer gently for around 5 minutes

  Sweet Potato Flan A delicious flan made with a sweet potato base, packed with veggies. 3 Eggs4 Egg Whites1 cup Broccoli (chopped up)200 g Sweet Potato (cut into thin slices)1 tbsp olive oil1 tsp dried oregano Preheat the oven to 200 degrees C. In a non-stick flan tin, line with the thinly sliced sweet potatoes so that they cover the bottom and the sides. Brush with olive oil. Bake in the oven until they start to go golden and crispy. Remove from the oven.In a jug, mix the egg, egg white's, broccoli and oregano. Pour the egg mixture into the flan dish and place it back in the oven for a further 15 minutes, or until the egg is cooked through.You can add more veggies or change them to suit your likes and dislikes. 

This tomato soup recipe will warm you up from the inside out this winter! It's absolutely freezing out there, the days are short and we're not getting very much sunlight at this time of year. There are lots of bugs and viruses around right now so it's really important that you're looking after yourself, and providing your body with the essential nutrients that it needs to fight them off. Not sure about you, but I always crave a steaming hot bowl of tomato soup when the weather's like this, but the tinned stuff is usually full of added sugars so I came up with a super simple recipe that you can whip up in a matter of minutes. Tomatoes and red peppers are crammed with Vitamins C & A to help your body fight off the winter bugs. Ingredients ½ litre vegetable stock 700g Fresh

With the cosy nights closing in on us quickly, nothing tastes better at this time of year than the sweet and familiar taste of pumpkin spiced culinary delights like this one. Another super quick breakfast recipe here that can be prepared the night before and stored in the fridge until morning. Tastes delicious both cold and also heated up in the microwave for a couple of minutes before serving

This breakfast recipe (overnight chia oats) will take you 30 seconds to make - pop it in the fridge overnight and wake up to a beautiful breakfast, all lovely and ready to eat straight from the fridge! Just add some chopped nuts and a drizzle of honey in the morning and you're good to go! [caption id="attachment_1953" align="aligncenter" width="300"] Overnight Chia Oats with Berries & Walnuts[/caption] Ingredients 30g rolled oats 1 tablespoon chia seeds 150-200ml milk or milk alternative / or natural yoghurt Handful frozen berries Handful frozen blueberries 10g walnuts 1 teaspoon runny honey Method Pop the milk and the frozen berries into a blender, like a Nutribullet or whatever you have. Add the oats and chia seeds to a little pot, a bowl or if you're trying to be fancy - a Kilner jar. Mix the berry milk mixture to the oats/chia seeds and mix well with a fork or spoon. Pop

Smokey Red Pepper Salsa 150 g Cherry Tomatoes ( (Halved))1/2 tsp Brown Sugar1 tbsp Balsamic Vinegar2 tbsp Olive Oil2 Roasted jar Red Peppers ((Chopped))1 Garlic Clove ((Chopped))1 Red Chilli ((Chopped))1 tsp Smoked Paprika 1. Preheat oven to 200*C (180 Fan), Gas Mark 62. Place the tomatoes on baking tray, season and then sprinkle over sugar & balsamic vinegar together with half the oil. Roast in the oven for 20 minutes.3. Place tomatoes, peppers, paprika, chilli, garlic & remaining oil into a blender. Blend into a rough paste/dip.4. Add salt & pepper to taste.

Gooey Sweet Potato Brownies​Makes 8 brownies | Calories: 143kcal | Protein: 6.6g | Carbs: 27g | Fat: 3.8gIngredients2 cups grated sweet potato (roughly 1 medium sized sweet potato)2 eggs1/2 cup maple syrup1/2 cup extra virgin olive oil1 tablespoon of baking powder3/4 cup unsweetened cocoa powder (Green & Blacks is my fave)1/4 cup raw cacao powder (I like this one)1 scoop Awesome Supplements Vegan Protein Powder in Chocolate Salted Caramel (optional - if not using protein powder, sub for 2 tablespoons coconut flour)Method1. Preheat the oven to 185 degrees C2. Mix the grated sweet potato, eggs, maple syrup, vanilla extract and olive oil in a large bowl and then add the baking powder.3. Add the cocoa and cacao powder and then the protein powder (or coconut flour). 4. Pour the mixture into a baking tray lined with oiled greaseproof paper. A deep tin

I've been working on pancake recipes for as long as I've been working as a nutritionist! I love pancakes - preferably the traditional Scottish ones, but let's be honest - they're not the healthiest! I've made a few protein based pancake recipes before (you'll find the vanilla ones in Cut the Crap - No Bullshit Cookery 2) but I wanted to make a new recipe that was completely free from dairy and whey based protein powders. Mostly because I'm intolerant to whey protein - so you could say these are selfish pancakes. The protein powder I used for this recipe is from Pulsin - it is their pea protein blend which is totally plant based and is unflavoured, which suits this recipe perfectly. Order from the Pulsin website and enter code RWAT10 at checkout for 10% off. Ingredients1 banana1 egg1 tablespoon agave

HONEY GLAZED CARROT WEDGESIngredients 750g Carrots (peeled and cut into wedge shapes)2 tablespoons runny honey2 tablespoons olive oilPinch of salt & pepper​MethodPreheat the oven to 220 degrees and prepare a baking tray with parchment paper.Toss your carrot wedges in a mixing bowl with the olive oil and honey until evenly coatedPlace on a baking tray - make sure they are evenly spaced out and not lying on top of one another (they'll go soggy if they are).Bake in the oven for 15-20 minutes or until the wedges are slightly charred on the edges, the honey is caramelised and the carrots are cooked through.

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