Vegan & Paleo recipe from Multiply Delicious found at Sweet Dreaming

Recipe Review: These were pretty easy to make but next time I would try a different ganache as I prefer it a bit creamier. Sarah Wilson has a coconut cream ganache recipe. You may have your own ganache recipe you prefer. Combine with the tartlet base recipe and you have a cute little dessert for parties or decadent snacks at home!

Cooking time: 10 – 15 minutes plus cooling time                                     Serves: 9 – 12 tartlets

Preheat oven: Food processor only

For the crust:

• 1 and ¼ cup almond flour
• 3 tablespoons cacao powder
• 1/8 teaspoon sea salt
• 2 tablespoons maple syrup
• ¼ cup extra-virgin unrefined coconut oil, melted
  

For filling:

• ½ cup extra-virgin coconut oil, melted
• 1/3 cup maple syrup
• 1 cup cacao powder
  

1.       To make the crust: Place the almond flour, cacao powder, and salt into a large bowl and whisk to combine. Add the maple syrup and coconut oil and blend together with a fork until everything comes together and mixture becomes wet.

2.       Press the dough evenly into cupcake pans with liners. I got 9 out of this. Spread the dough with fingers along the bottom and up the sides. Refrigerate for 1 to 2 hours to allow the dough to firm and chill.

1.       To make the chocolate filling: Add the coconut oil and maple syrup to the bowl of a food processor and process until well combined. Add the cacao powder and process until smooth, stopping to scrape down the edges of the bowl as needed. Pour the chocolate mixture over crusts and spread evenly.

2.       Return tarts to the refrigerator to set and firm for at least 1 hour.

Note: Tarts can be kept in an airtight container in the refrigerator up to 5 days.

Variations/Suggestions:
Try different ganache recipes to make these a little more decadent and creamy in consistency.

Vegan muffin recipe from Oh My Veggies

Recipe Review: I made two mistakes when making this recipe. Even though I took the time to grind and soak the flaxseed I completely forgot to put it into the muffin mix. Then I forgot to top the muffins with oats! I must have lost my brains a little this day. Either way they turned out really nice and moist. I will definitely make them again.

Cooking time: 40 – 50 minutes                                                           Serves: 12 muffins

Preheat oven: 190°C / 375°F

• 2 tablespoons ground flaxseed/linseed
• 1/3 cup water
• 2 cups all-purpose flour*
• 1 cup rolled oats + 2 tablespoons for topping
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup coconut oil
• 2 cups grated carrots (about 3 medium carrots)
• 1 cup unsweetened almond milk
• 3/4 cup packed brown sugar**
• 2 teaspoons vanilla extract
  

1.       Grease the cups of a 12-cup, standard-size muffin tin or use silicon muffin patty pans.

2.       In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside. Don’t forget.

3.       In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.

4.       Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted. *** Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine.

5.       Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.

6.       Divide the batter between muffin tins; just over 1/3 cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats.

7.       Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the centre comes out clean, 15-18 minutes. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.

Variations/Suggestions:
I wonder if using fresh grated ginger or for those who can eat sugar using crystalised ginger would take these muffins to the next level!
* I always use gluten-free flour. The one I currently use is Bob's Red Mill
* I did use brown sugar as I'd been meaning to get rid of what was already lying around the house pre-Soul Medicine. Next time I would use Coconut Palm Sugar.

** You could also do this as a double boil method over the stove. Use a large non-plastic bowl over a medium pot of boiling water, will take 10-20 seconds to melt. 

Eggplant side dish recipe from It's All Good

Recipe Review: Poor Simon, I keep making things with Tahini forgetting he doesn't really like it and now he's officially Tahini tapped out, oops! But for all those like me who like Tahini then I recommend giving this a whirl.

Cooking time: 30 – 40 minutes                                                   Serves: 2 - 4

Preheat oven: 220°C / 425°F

• 1 large eggplant, ends sliced off and discarded, diced into 1-inch cubes (about 4 cups of eggplant)
• ¼ cup neutral oil (like canola, grapeseed, or safflower oil)*
• Coarse sea salt
• ½ cup Yoghurt-Tahini dressing (see recipe here)
• 1 Tbsp date molasses (or you can substitute regular molasses or very rich, dark honey) **
• Leaves from two 5-inch sprigs of mint, roughly chopped
  

1.       Line a baking sheet with parchment paper. Place the eggplant on the prepared pan and drizzle it with the oil. Sprinkle the eggplant with a generous amount of salt and use your hands to toss it all together.

2.       Roast the eggplant, stirring now and then, until softened and lightly browned, 15 to 20 minutes.

3.       Transfer the eggplant to a platter. Drizzle it with the Yoghurt-Tahnini dressing and then with the date molasses and scatter the chopped mint over the top.

4.       Serve warm or at room temperature

Variations/Suggestions:
*I just used extra virgin olive oil

** I used some raw chestnut honey. I look forward to trying it with something with more oomph like molasses next time.

Next time I would also cook the eggplant a little longer to make it more browned and a little softer.

Gluten free cake recipe from Taste.com.au

Recipe Review: I had some homemade almond meal I needed to use before it past its use-by date (I chose not to freeze it, but to use it in something). The first recipe that comes to mind when I think about almond meal is Flourless Chocolate Cake so that's exactly what I made!

Cooking time: just over an hour                                                                Serves: 8 - 12 slices

Preheat oven: 180°C / 350°F

• 1 tsp instant coffee*
• ¼ cup boiling water*
• 200g butter, chopped
• 180g good-quality dark chocolate, chopped
• 2 Tbsp cacao powder, sifted plus more for serving
• 4 eggs, whites and yolk separated
• 1 cup caster sugar**
• 2 cups almond meal (ground almonds)
  

1.       Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper.***

2.       Place coffee powder and boiling water in a heatproof jug. Stir to dissolve.*

3.       Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.

4.       Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form.

5.       Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa.

Variations/Suggestions:
* I used a ¼ cup of our home made cold drip coffee. Good quality ground coffee will always taste better than instant coffee so if you have an espresso machine or other preferred homemade coffee brew then add a ¼ cup of this instead.

** I used ¾ cup of granulated stevia. I used less because stevia can sometimes be quite sweet in large amounts and I didn't want this cake to be too sweet.

*** I didn't bother greasing the pan I just lined it with baking paper and it worked perfectly fine.

Homemade movie snacks! Recipe from The Kitchn

Recipe Review: I'd had a craving for popcorn for a few weeks. I was finding it hard to find un-popped corn kernels (what else is new around here). So when I found some I made some that afternoon! Ever since I tried the sweet & salty popcorn at the cinema here I was hooked, but I wanted a sugar free alternative and this is what I tried. Yum!

Cooking time: 5 – 10 minutes                                                     Serves: 1 – 4 snacky adults

Preheat oven: Stove top only

• 1/3 cup popcorn kernels
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• pinch fresh nutmeg
• 1 tablespoon butter
• 1 tablespoon maple syrup
• optional: 1/4 teaspoon salt - I like salty-sweet combinations, but leave it out if you're not a fan
  

1.       Pop the popcorn following your preferred method*. Combine the cinnamon, ginger, and nutmeg in a small bowl.

2.       Melt the butter either in the pan or in the microwave and whisk in the maple syrup. Drizzle this over the fresh popcorn, stirring the popcorn as you pour to make sure it gets evenly distributed.

3.       Sprinkle half the spice mixture over the popcorn, cover the bowl with a dinner plate, and shake vigorously. Taste the popcorn and if you'd like more spice, add the other half of the spice mix and shake again. Eat immediately!

Variations/Suggestions:
* I used the stove top method.

1.        Stovetop, in a pan - The old-fashioned way, the way most of us made popcorn before these bags came along. All you need is a big pot with a lid. This method, while great for the home, doesn't help those of us who like our popcorn at the office.

2.       • Take a deep heavy pan - at least 4 litres/quarts. Film the bottom lightly with corn or vegetable oil and set over medium heat. Pour in popcorn kernels in one layer, no more, and cover tightly. When you hear popping start, take the handles and shake back and forth to keep the kernels distributed evenly. When the popping slows, turn off the heat and remove the lid. Hey presto - snowy kernels! Salt or drizzle real butter on top.

It's Sunday!

Weigh in for this week 112.2 kg with 46.5% body fat.

Results;
Weight -    up 0.2 kgs                              Total -  down 5.7 kgs
Body Fat - up 0.5%                                  Total -  down 2.0%

Originally I was going to skip this weigh in but as my husband pointed out the whole point of my weekly progress updates is to be transparent.
We have friends staying with us this weekend so there has been and will be alcohol and large amounts of food and treats consumed. 
I have also lost track of how often I go for a walk or do pilates so this week I started a "daily kindness" checklist to mark off when I have remembered &/or completed my oil pulling, warm lemon water with ACV, body brushing, walking, pilates or stretching or even cycling. 

Rhubarb recipe from Paula Deen

Recipe Review: This was tasty! I've never had un-cooked rhubarb before and this was a great way to try it! Only pity was the meat we had it with was really strong (meant to be Turkey but look how dark it is?) would have been better with chicken as was originally suggested.

Cooking time: 30 – 40 minutes                                                   Serves: 2 - 4

Preheat oven: n/a

• 1 1/2 cups diced rhubarb
• 1/2 cup diced strawberries, stems removed
• 1 Jalapeno seeded and diced
• juice from 1 lime
• 2 tablespoons chopped cilantro plus more for garnish
• 1 Tbsp olive oil
  

1.       In a medium mixing bowl, toss together the rhubarb, strawberries, jalapeno, lime juice cilantro and 1 tablespoon olive oil. Salt and pepper to taste.

2.       Refrigerate while grilling chicken.

3.       To serve, top each chicken breast with rhubarb salsa and garnish with fresh cilantro.

Variations/Suggestions:
Nope, got nothing.

Green Smoothie recipe from the Green Mo Revolution

Recipe Review: You've probably heard me mention Jess Ainscough a few times now. Jess and Connie Chapman (a life of perfect days) were my first introduction to Green Smoothies! The other day as I was unpacking some recipe books I remembered I had the Green Mo Revolution recipe book printed out and made this one from one of Jess' readers. I highly recommend singing up for the Green Mo Revolution as well as checking out Connie's post.

Cooking time: 5 – 10 minutes                                                     Serves: 1 - 2

Preheat oven: Blender only

• Alkaline Water*
• 1 banana
• 1 pear
• Handful of frozen raspberries or strawberries
• Handful of kale leaves
• Handful of baby spinach leaves
  

1.       Wash and prep all ingredients

2.       Add everything to blender and whiz until smooth

3.       Add more water for desired consistency

4.       Serve immediately

Variations/Suggestions:
* I just used tap water. I don't have a filter at home either.
 Try all the recipes!

It's Sunday and progress photo time! 

Weigh in for this week 112.0 kg with 46.0% body fat.

Results;
Weight -    up 0.1 kgs                              Total -  down 5.9 kgs
Body Fat - no change                             Total -  down 2.5%

A slight bummer that I couldn't report another below 112. I weighed myself 3 times just to make sure but got the same thing each time. I'm pleased though, to be honest, we didn't have the greatest food week. We've eaten salt & vinegar chips (major craving we tried to fix), I had a cheese and worst (sausage) craving and finished that off in two days, and we also went out to dinner last night (yay! a night off from cooking and we got to meet some Weesp locals finally). I only did 1 or 2 pilates sessions, 1 largish walk and 1 smallish bike ride. I did feel quite frumpy and bloated during the later part of the week after eating poorly so I will try to make sure that if I do allow 'treats' that I get straight back into routine, drink plenty of water, go for a walk and don't give myself a hard time as feeling frumpy isn't a nice feeling.

Photos are Before, Week 6, Week 12 and Week 18
Not a huge change noticeable in 6, 12 or 18 but you can see small improvements in each area of the body e.g. back boobs are shrinking each time, skin still improving, legs and buttocks tightening (lifting). 
Still waiting for the day my middle belly (stomach) shrinks enough to not stick out past my breasts anymore!

Delicious eggplant and ricotta recipe found on Pinterest originally from Alexandra Cooks

Recipe Review: Yum, Yum and Yum. Ok you want me to tell you something... this wasn't too hard to make, looks great and tastes delicious-nicious!

Cooking time: 60 minutes                                                            Serves: 2 – 4

Preheat oven: 220°C / 425°F

• 1 eggplant
• kosher salt
• olive oil for frying (I used canola oil)
• tomato sauce, homemade or store bought*
• heavy cream
• freshly grated Asiago cheese or Parmigiano Reggiano
  

For the Stuffing

• bread crumbs, about 1/2 cup, made from about 3 slices day-old bread**
• 1 cup whole milk ricotta, (homemade is easy and deliciou)
• grated zest of 1 lemon
• juice of 1/2 lemon
• 1 tsp. fresh thyme leaves, minced
• 1/4 tsp. kosher salt
  

1.       Trim the stem end of each eggplant. Cut the eggplant lengthwise into 1/4-inch thick slices. You should have about 12 slices.

2.       Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. Press the moisture from the eggplant and blot them dry with paper towels.

3.       Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet and heat to 360ºF on a deep-frying thermometer. (I did not use a thermometer — just watched the oil and tested when I thought it was ready.)

4.       Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some colour, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices.

5.       Meanwhile, make the stuffing. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt.

6.       Spoon tomato sauce into a medium-sized baking dish (or individual gratin dishes) till bottom of dish is covered in a thin layer.

7.       Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce.

8.       Spoon a tablespoon of cream (or less) over each roll to moisten.

9.       Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes.

10.   Garnish with the cheese before serving.

Variations/Suggestions:
* I used a picante tomato sauce and it worked perfectly with the slight sweetness of the ricotta
**I used up some old breadcrumbs we had in the house SME pre-project.  I do wonder though whether you even need them. I will experiment next time I make this.