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Snack Ideas – 10 recipes

Hayley Keevers

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It’s sometimes hard to think of easy yet healthy snacks to have on the go. Here are 10 ideas to keep you on track, even when you’re busy!

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Pages: 1 2 3 4 5 6 7 8 9 10 11

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Cheat Treats

Healthy Jam Drops

Hayley Keevers

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THIS EASY RECIPE NOT ONLY TASTES DELICIOUS BUT WILL KEEP YOUR SUGAR LEVELS IN CHECK. ALSO A GREAT ONE TO MAKE WITH THE KIDS, THEY’LL LOVE THEM!

Ingredients

  • 1 ¼ cups wholemeal self raising flour
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ cup maple flavored syrup (sugar free)
  • ¼ cup melted coconut oil
  • Jam of choice (try find one with as little sugar as possible)

Method

  1. Pre-heat oven to 180 degrees (fan forced) and lightly oil large flat baking tray.
  2. Combine all wet ingredients in a bowl and mix well.
  3. Add flour and combine all ingredients well.
  4. Roll mixture into individual balls about 3cm wide and place on baking tray making sure there is space between each.
  5. Press down on each ball to make a little hole. (use tsp measuring spoon, or thumb, I used a marble which worked perfectly)
  6. Spoon small amounts of jam into each hole of the biscuit to only just fill, about ½ tsp
  7. Place in oven and bake for 20 minutes or until a light golden brown.

Note: Store in a cool dry place for 3-4 days.

Macronutrients (each)

Makes approximately 20
Calories: 115
Protein: 3g
Fat: 3.5g
Carbohydrates: 16.5g

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Turkey Stuffed Capsicums

Hayley Keevers

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Turkey mince is super lean and high in protein and perfect to add into your diet. This high protein, low carb recipe is a great quick and easy dinner or post-workout meal. Why not cook extra mince up and use the leftovers for your lunches with salad or veggies.

Ingredients

  • 1-2 minced garlic cloves
  • 500g lean turkey mince
  • 1 spanish onion chopped finely
  • Handful of baby spinach
  • ⅔ cup low-sodium natural tomato juice
  • ½ diced tomatoes
  • ⅓ cup chopped mushrooms
  • 1 celery stalk finely chopped
  • 2 capsicums
  • 1 tbsp coconut oil
  • A sprinkle of ground cumin, ground coriander, cajun seasoning, and chilli flakes to taste
  • Salt and pepper to taste

Method

  1. Pre-heat oven to 180 degrees
  2. Halve capsicums lengthwise and remove all seeds
  3. Drizzle large pan with coconut oil and heat over medium heat
  4. Add garlic, onion, mushroom and celery to cook approximately 5 minutes or until slightly softened (remove from pan)
  5. Add turkey to pan and cook for about 10 minutes stirring occasionally
  6. Add back the pre-cooked veggies and add spinach, diced tomatoes, tomato sauce and spices
  7. Cook for another 2-3 minutes until all is cooked then remove from heat
  8. Fill capsicum halves with stuffing, packing it down as you fill beacuse each half will have a lot of stuffing
  9. Place stuffed capsicums in oven and bake for 45 minutes.
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Cheat Treats

Easy Raw Cherry Ripe Bar

Hayley Keevers

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Fancy a raw cherry ripe that tastes just as good, if not better than the original? Here is Donna Hay’s all natural, unprocessed and no-bake version. Featured in her Fresh and Light magazine, this guilt-free dessert is jam packed with wholesome, nutritious ingredients making it perfect for an indulgent after dinner treat or afternoon snack.

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SERVERS: 20


Ingredients
:

  •  6 fresh dates, pitted
  • 1 cup (80g) desiccated coconu
  • ⅓ cup (80ml) melted coconut oil
  • 1 teaspoon vanilla bean paste
  • 1½ cups (210g) fresh cherries, pitted (frozen also works)
  • 100g raw organic 70% dark chocolate, melted coconut base
  • 1 cup (150g) cashews
  • 1 cup (80g) desiccated coconut
  • 2 tablespoons rice malt syrup

Method:

  1. To make the base, place the cashews, coconut and rice malt syrup in a food processor and process for 1–2 minutes, scraping down the sides of the bowl until the mixture starts to come together.
  2. Press the mixture into the base of a lightly greased 20cm x 20cm baking tin lined with non-stick baking paper and refrigerate for 20 minutes or until set.
  3. Place the dates, coconut, coconut oil and vanilla in a food processor and process for 1 minute or until the mixture starts to come together. Add the cherries and process for a further 30 seconds or until the mixture is just combined.
  4. Pour the coconut mixture over the base and use a palette knife to spread evenly. Refrigerate for a further 30–40 minutes or until firm.
  5. Pour over the chocolate, smooth the top with a palette knife and refrigerate for 1 hour or until set.
  6. Slice using a hot knife and keep refrigerated until ready to serve.

 


 

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