Zucchini Carrot Oatmeal Muffin/Cupcakes

Bit of late night baking last night trying out this new recipe! I had my first one this morning and they are really yummy!! A great way to get some veggies in without even knowing 🙂 I made them into cupcakes just because I had no muffin cases and got 15 cupcakes out of the mixture 😀

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Ingredients

1 cup porridge oats

2 cups buckwheat flour*

1 cup coconut sugar*

1 heaped tsp baking powder

1 tsp cinnamon

1 tsp salt

3 eggs

3/4 cup coconut oil

1 cup grated zucchini

1 cup grated carrot

1 cup raisins

*You can replace the buckwheat flour with whatever you like; oat flour, ground almonds, wholemeal spelt flour etc.

*If you don’t have coconut sugar handy, you could replace this with agave syrup, honey, maple syrup etc.

Method

  1. Preheat the oven to 175°C.
  2. Mix the dry ingredients together first in a large bowl.
  3. In a separate bowl, whisk the eggs and oil. Stir in the grated zucchini and carrots. Add to dry ingredients and stir until combined. Add in the raisins and spread them out in the mixture making sure they’re evenly distributed.
  4. Fill your muffin/cupcake cases about 3/4 way full and bake for approx. 20 minutes. They’re done when a knife inserted comes out clean.

Enjoy in the morning or as a snack throughout the day 🙂

Yummy in my tummy 😀

Tee. X

 

9 Snacks UNDER 200 Calories

Herbalife Director of Nutrition Education Susan Bowerman, M.S., R.D., C.S.S.D. suggests snacks under 200 calories, with 10 grams of protein and close to 5 grams of fiber.

  1. Frozen Yoghurt Cup/Bites – 100g serving of Organic Greek Style Natural Yoghurt and 1 cup of sliced strawberries. Using these ingredients you can make Frozen Yoghurt Bites by placing 1 tsp of yoghurt into each ice cube mould + slice of strawberry + another layer of yoghurt on top; pop in the freezer for 2-3 hours or until set. Alternatively you could make a Frozen Yoghurt Cup using the same ingredients place the yoghurt into a cup and dip the sliced strawberries in as well. You could pop a stick in as well to make it look like an ice lolly. Best to prepare this in the morning or night before so you have this snack ready for the day ahead.

🙂 = 175 kcal + 5g protein per serving.

  1. Smoky Paprika-Baked Chickpeas – Whether you’re between meals or craving a midnight snack, there’s no need to feel guilty about getting your fill. This healthy, spiced snack is lower in calories and fat than other go-to options, like nuts, and is sure to leave you feeling more than satisfied. You will need 1tsp onion powder, 1tbsp smoked paprika and 30oz canned chickpeas. Preheat the oven to 180°C. Pour the chickpeas into a medium mixing bowl with the onion powder and smoked paprika. Mix well. Spread the coated chickpeas onto a baking sheet. Bake for 1 hour approx, stirring occasionally, until crisp and brown. Cool to room temperature before eating. (Store leftovers in an airtight container.)

🙂 = 176kcal + 9g protein per serving.

  1. Cottage Cheese-Filled Avocado – The perfect snack for when you’re craving something rich, creamy, and a bit savoury. Cut an avocado in half, remove the pit from one half and fill the space with 60g cottage cheese.

🙂 = 120kcal + 7g protein per half avocado filled.

  1. Cherry Tomatoes with Goat Cheese – Dividing evenly, top 5 halved large cherry tomatoes with 2 tbsp goat cheese. Sprinkle with chopped herbs (such as chives, basil or parsley.

🙂 = 95kcal + 6g protein + 1g fiber.

  1. Warm Pear with Cinnamon Ricotta – Ricotta cheese is rich in protein, and pears are a good source of fiber. Together with a teaspoon of cinnamon, they make a delicious snack for any time of the day. You will need 1 small pear (halved and cored), ¼ cup ricotta cheese and ¼ tsp ground cinnamon. Preheat broiler/grill or toaster oven. Place pear on a baking sheet and broil 10 to 12 minutes until tender. Combine ricotta and cinnamon in a small bowl. Top warm pear with ricotta mixture.

🙂 = 170kcal + 8g protein + 5g fiber.

  1. Bagel with Ricotta and Strawberries – Spread ½ toasted whole-grain bagel with 2 tbsp ricotta. Top with ½ cup sliced strawberries. Drizzle with 1 tsp honey or agave syrup.

🙂 = 185kcal + 7g protein + 4g fibre.

  1. Melon with Parma Ham and Feta Cheese – Cut half of a melon into slices. Tear up a slice of parma ham into thin strips and place the strips on top of the slices of melon. Sprinkle 1 oz (30g) feta cheese on top.

🙂 = 185kcal + 10g protein + 2g fibre.

  1. Frozen Nutty Banana Nibblers – You will need 5 medium ripe bananas, 1 tbsp natural crunchy/smooth peanut butter and 2oz Organic Greek Style Natural Yoghurt. Peel one banana and mash it with the nut butter and yoghurt. Set aside. Peel the other four bananas. Slice into half-inch thick slices. Smear the mixture on half the banana slices and top with the other halves, making banana sandwiches. Place on a wooden cutting board or a plate and freeze for at least 2 hours. Yum!

🙂 = I’m not quite sure of the calorie content of each of these nibblers individually but I would say 4 nibblers (depending on how big or small you make them) would be about the 200kcal so don’t eat them all at once!!

  1. Smoked Salmon Cucumber Bites – You will need 5 thick cucumber slices (more if you like!), 1(30g) slice of smoked salmon (cut into small pieces), 30g of goat cheese. Arrange cucumber slices on a plate and top with goat cheese and smoked salmon pieces.

🙂 = 134kcal + 10g protein.

Other great snacks under 200 calories would be Herbalife’s protein bars, gourmet tomato soup and roasted soybeans – ask your coach about these.

Paprika-Baked Chickpeas

These are SO good, it is hard to stop eating them!! These are the perfect healthy snack to keep you going mid-morning, mid-afternoon or even as a little nibble to have at midnight 🙂

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Ingredients

  • 1 tsp onion powder
  • 1 tbsp paprika
  • 2 large tins (400g each approx) of chickpeas

Method

  1. Preheat the oven to 180°C.
  2. Pour the drained chickpeas into a medium mixing bowl with the onion powder and paprika. Mix well.
  3. Spread the coated chickpeas onto a baking sheet. Bake for one hour, stirring occasionally, until crisp and brown. Cool to room temperature before eating. (Store leftovers in an airtight container.)

Delicious happens 🙂

Enjoy,

Tee x

Healthy Granola

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Ingredients

  • 2tbsp rapeseed oil/coconut oil
  • 150ml agave syrup/honey/maple syrup (or a mixture of all)
  • 1 tsp vanilla extract
  • 300g rolled oats
  • sunflower seeds, pumpkin seeds, linseeds, sesame seeds – I never really weigh out the seeds, I just throw in however much I feel like!
  • 100g flaked almonds
  • 100g raspberries, strawberries, blackberries
  • 50g dessicated coconut
  • dark chocolate to drizzle on top

Method

  1. Heat oven to 150°C.
  2. Mix the oil, syrup and vanilla in a large bowl. Tip in all the remaining ingredients, except for the berries and coconut, and mix well.
  3. Tip the granola onto a baking sheet and spread evenly. Bake for 15 minutes, then mix in the coconut and fruit, and bake for another 10-15 minutes ~ once the granola starts to go golden brown and the berries go soft.
  4. Remove and let it cool.
  5. Once the granola is cool, melt some dark chocolate and drizzle it on top.
  • Serve with cold milk or yoghurt.
  • The granola can be stored in an airtight container for up to a month.

I love my granola because it’s so yummy in my tummy and so easy to make 🙂

Enjoy 🙂

Tee x