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Month: January 2018

Sweet Potato Pancakes

sweet potato pancakes

It’s nearly Pancake Day and I’ve been avidly testing out my pancake recipes. Actually, who am I kidding? I love pancakes and we eat them nearly every weekend!

 

While plain pancakes are great, I love adding different ingredients to them to give them a healthy twist.

 

Sweet potatoes are wonderful to add to pancakes. They add a lovely moistness and a depth of flavour, especially with the cinnamon.

 

sweet potato pancakes with coffee

Makes 15-20 pancakes

What you need:

200g plain flour

1 tsp baking soda

1 tsp ground cinnamon

15g melted butter

200g steamed sweet potato

2 eggs, separated

200ml almond milk

1/2 tsp olive oil

 

How to make it: 

  1. Peel and roughly chop the sweet potato. Steam until they are soft and tender. Put them into a bowl, mash and set aside to cool.
  2. Melt the butter under low heat, ensuing it doesn’t begin to brown. Set aside when melted.
  3. Combine all the dry ingredients into a bowl. Mix until the flour, baking soda and cinnamon are fully combined.
  4. In a separate bowl, combine the mashed sweet potato, egg yolks, almond milk and melted butter.
  5. Whisk the egg whites until they form foamy peaks. This helps make the pancakes light and fluffy. Set aside.
  6. Form a well in the middle of the dry mixture and slowly add the wet mixture, gradually mixing them all together until they form a smooth, thick batter.
  7. Slowly fold in the egg whites to add more air to the batter. Leave to stand for a few minutes.
  8. Put your cast-iron pan on your stove on medium heat.
  9. Turn your oven on to 170C.
  10. Take your olive oil and brush it on to the surface of the pan so it’s lightly coated.
  11. Take an ice cream scoop and add heaped portions of the batter to the pan. Depending on the size of your pan, you should be able to make 3 or 4 pancakes at a time, taking care to keep them evenly spaced.
  12. Let them cook for 2 minutes or until they start bubbling on the surface. Flip them over and cook for 1-2 more minutes.  Repeat until all of the batter has been cooked.
  13. While you’re cooking the pancakes, put the already cooked pancakes on to a plate and slide them into the oven to keep warm, covering them with tin foil so they don’t overcook.
  14. Serve with a dollop of maple butter or maple syrup. You can also add some chopped banana or fresh blueberries.
  15. Enjoy!

What are the fundamentals of self-care?

yoga as self care

I’ve been talking a lot recently about self care: how it’s in my view, not a trend, but a sustainable way to listen to and have respect for your body.

 

Self care means different things to different people, which is where some of the confusion comes from. In essence, it’s about taking the time to do the things that refresh and recharge YOU.  For me, this is about making sure I get enough sleep, spend quality time with friends (and not just texting them), eating enough veg every day and making sure to practice yoga and deep breathing every day.

 

For you, it could be something completely different.

 

As with everything, there are some fundamentals to self care: eating well, maintaining good personal hygiene, moving your body everyday, finally quitting smoking and being in nature.

 

Everything in your body is connected and a daily self care practice tends to your mind, body and spirit. Which is one of the reasons I called my business Eat Love Move: a lifelong journey of health addresses all of these areas.

 

Of course, I’m not perfect and I need to take my own advice. I pulled back from a lot this past week as I was feeling drained, down and generally a bit out of sorts. I blamed it on needing a slow start to 2018, but really, I wasn’t taking care of myself properly. Not sleeping enough, skipping meals and feeling a bit overwhelmed.

 

I went back to basics and focused on eating almost all of my meals at home, sticking to a daily yoga practice, going to bed earlier and doing my alternate nostril breathing when anxious feelings started to creep up.

 

So tell me. What do you think about self care?

Chewy Gluten Free Oatmeal ‘Chocolate Chip’ Cookies

chewy gluten free oatmeal cinnamon cookies

When I was growing up, I loved making chocolate chip cookies. I have a great memory of biting into a warm, chewy, gooey cookie – yum!

 

In the last year, my son has become more and more interested in helping me in the kitchen. Anything from peeling potatoes to cutting the end off green beans to stirring the cooking pot, he’s into it. Since he started school in September, we have a good 3-4 hours of free time after I pick him up and I like to do little activities with him during this time.

 

We do a lot of cooking together but not as much baking. I wanted to create that special feeling of biting into a warm cookie for him, so we started experimenting with cookie recipes at the end of last year.

 

We finally got the recipe right this week, so I’m so pleased to share my gluten-free ‘chocolate chip’ cookies with you.

 

chewy gluten free oatmeal cinnamon cookies with almond butter

Makes 10-12 cookies, depending on how big you like them!

What you need: 

– 80g organic oats (I like using Flahavan’s Jumbo Oats)

– 130g almond flour (make your own by grinding up some almonds!)

– 4 tbsp coconut sugar (I prefer this sugar because it has a lower glycemic load, so it won’t spike your blood sugar as much and it also adds a lovely caramelisation to the cookies when they are baking)

– 1 heaping tsp ground cinnamon

– 2 tbsp cacao nibs

– 1/2 tsp baking soda

– 2 large eggs

– 2 tsp vanilla extract

– 25g melted butter

 

How to make them: 

  1. Preheat your oven to 180ºC and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
  2. In a large mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, cacao nibs and baking soda. Ensure there are no clumps left in the almond flour.
  3. Melt the butter in a saucepan, keeping an eye on it so that it doesn’t start to brown.
  4. Add the eggs and vanilla extract to the mixture and stir.
  5. Slowly pour in the butter and mix until all the ingredients are fully combined and you are left with a sticky, gooey dough.
  6. Using a big tablespoon, scoop out the dough and drop it on to the parchment paper / non-stick baking mat. If you want evenly sized cookies, gently flatten them with the back of the spoon. Make sure to leave 2-3 cms between each cookie because they will spread when they bake.
  7. Bake for 9-10 minutes, until the edges begin to turn golden brown. They will be slightly soft when they are baked – that’s a good thing!
  8. Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely.
  9. To make them extra decadent, drizzle some almond butter on top. Yum!
  10. Enjoy!

Do you set intentions for yourself?

have you set your intentions for 2018 yet?

I’ve been thinking a lot about resolutions and intentions this week.

 

January rolls around and a lot of us put pressure on ourselves to build a list of resolutions that are mostly about things we should improve about ourselves. Problems we should resolve about ourselves.

 

But what if we accepted ourselves as we are?

 

What if we set intentions instead? Intentions are a common way of starting a yoga session, a positive way of focusing the mind for the practice ahead.

 

Daily, weekly and monthly intentions are a lovely way to focus on the present and the good things you want to do for yourself.

 

My intentions for 2018 are to live in the moment and remember all the things I’ve achieved (it’s easy to forget these things, isn’t it?).

 

What are your intentions for 2018?

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