Avocado, banana and Nutella ice lollies

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This is an incredibly easy healthier treat for those of us with a sweet tooth.  You’ll need just three simple ingredients:

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Mash a couple of bananas until pretty smooth.

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Put in a nutribullet cup (a regular blender will work fine), top with half a mashed avocado and three tablespoons of Nutella. For those of you who would prefer a more natural alternative to Nutella you could try adding coconut oil and manuka honey chocolate instead, although I’ve yet to try it.

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Blitz until smooth and well combined.

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Pour into moulds and leave to set in the freezer.

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Run the mould under a little warm water to release the lolly and enjoy.

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Nutribullet breakfast blast

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I recently discovered the joys of the Nutribullet after my juicer broke down. As much as I love juicing, the hassle of cleaning the machine afterwards is not appealing at all. I wanted something simpler and easy to clean. Although not strictly a juicer (it’s marketed as an extractor), the Nutribullet came to my rescue. So unbelievably quick and easy with minimal clean up, I still feel like I’m getting all the benefits of juicing with the added perk of the fibre still being included, as the pulp is filtered out with a juicer. You can still use raw veggies and the Nutribullet will pulverise them into delicious smoothies, even if they’re frozen!

I’ve used beetroot, broccoli, apples, avocado, berries, spinach, banana and carrots all with great results. This morning I had spinach, frozen blueberries, strawberries and half a banana with a piece of fresh ginger to give it some bite, all topped up with coconut rice milk. A perfect pre-workout pick-me-up.

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Aside from the fact it will literally blend anything (nuts and seeds included), the cup and blade are the only things that need cleaning! Perfect on so many levels. I’d highly recommend if you’re looking into buying a smoothie maker or juicer.

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Cinnamon Banana Bread (gluten free)

banana loaf 3Last year I stumbled across the most lovely cake recipe book. I fell in love with it, not just because of the recipes, but because the layout and feel of the book sings of English springtime and afternoon teas. The most intriguing thing about this book though is the fact that beautiful, delicious cakes are created using vegetables instead of fat. Yes, vegetables! Amazing! The book is ‘Red Velvet and Chocolate Heartache’ by Harry Eastwood, and boasts of containing within its whimsical pages “natural cakes that taste naughty”.

The first recipe I tried was this Cinnamon Banana Bread. Light, moist and gloriously spiced with sweet cinnamon, it’s hard to believe this little gem of a cake is actually pretty low in fat and gluten free.

Here’s what you need:

Banana loaf 1
140g banana, mashed
2 medium eggs (I used 3 as mine were pretty small)
140g caster sugar
150g grated courgette (the book says to peel but I don’t bother, largely because most of the goodness is in the skin)
150g rice flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. mixed spice (I didn’t have any of this so added a little extra cinnamon)
25g finely chopped brazil nuts
25g finely chopped pecans

Preheat the oven to 180oC and grease a loaf tin. Whisk the eggs and sugar until light in colour and creamy. Add the mashed banana and whisk until completely incorporated. Add the grated courgette, the flour, baking powder, salt, vanilla, cinnamon and mixed spice (if you’re using it). Carry on whisking until completely blended. Mix in 3/4 of the chopped nuts and then pour the mixture into the tin and sprinkle the remaining nuts on top.banana loaf 2

Bake for about 45 minutes, leave to cool and enjoy with a cup of tea. This cake is great on its own or buttered if you’re feeling extravagant.

Enjoy, and please check out the book on Amazon. I cannot rate it highly enough.