This may just be one of the easiest recipes I’ve ever posted up here on the blog. It literally uses two ingredients and seasoning, before the oven for about half an hour. The result is delicious, and actually pretty healthy when it comes to a snack like this. I’ll be making these regularly from now on, and will likely to be trying a bunch of different vegetables, to see which ones work best.
Two large parsnips
Salt and pepper, to taste
Preheat your oven to 150 degrees celcius / 300 fahrenheit. Line a couple of large baking sheets with baking paper.
Peel the skin off the parsnips, and cut off the two ends.
Using a good vegetable peeler and holding firmly, create long strips of parsnip, alternating between each side of the parsnip, until it’s all used. Repeat with the other.
Lay out on the baking sheets in one layer.
Spray evenly with oil, before sprinkling with salt and pepper to your taste.
Bake for 30-35 minutes, until golden brown and crispy.
I’ve always been a big fan of Lucky Charms cereal, but living in the UK it’s often quite expensive to buy due to the need to import it from the U.S. For this reason, I don’t tend to buy it very often and have it more as a treat every so often. I also love making milkshakes so when I found this recipe at How Sweet It Is, I had to make my own non-alcoholic version, using cream soda rather than the marshmallow vodka.
1 1/2 cups lucky charms marshmallows
2 cups milk
3 cups vanilla ice cream
1 cup cream soda
Marshmallow fluff spread
Extra cereal for topping
Blend the lucky charms in a food processor until powdery.
Add the milk to a large bowl and add the lucky charm powder. Mix and allow to stand for 30 minutes.
After 30 minutes, add the marshmallow and milk mixture, ice cream and cream soda to a blender. Blend until combined.
Pour the milkshake into glasses and top with a tablespoon of the marshmallow fluff.
I’m very enthusiastic about taking some of my favourite sweet treats and finding healthier recipes for them, so I can still have what I enjoy but don’t need to feel guilty about the choices I’m making. It’s all very well eating healthy, but unless you enjoy eating those dishes, then where’s the fun in mealtimes?! It’s great the kinds of alternatives you can find to sugar, flour or other regular ingredients you find in dessert items. This recipe, from Eating Well Made Easy uses dates, cocoa butter and almond milk as alternatives to the more traditional ingredients associated with brownies. They do still contain butter, so if you’re being super-duper healthy, these may not be ideal, but they’re perfect for me! These, of course, don’t taste exactly like their unhealthy alternatives, but they are still yummy and I highly recommend them. I made 12 from this recipe.
200g medjool dates, pitted
125g unsalted butter, melted
75g unsweetened cocoa powder
75ml unsweetened almond milk
2 free range eggs
1 teaspoon baking powder
Seeds from 1 vanilla pod
Preheat your oven to 180 degrees celcius / 350 fahrenheit. Line a 18cm square baking tin with baking paper and set aside.
Pop the oats into a food processor and blitz until they form a powder like substance. Add the dates, butter, cocoa powder, almond milk, eggs, baking powder and vanilla and blitz again until the mixture is smooth.
Spoon the mixture into the tin, smoothing the top with a knife or spoon. Bake for 12-15 minutes, until the top is mostly firm.
This lunchtime meal combines a few of my favourite things – brioche, bacon and avocado – and it makes for the most delicious sandwich that I have to resist making myself day after day. It’s not the healthiest, but avocados do contain Vitamins K, C, B5, B6 and E, as well as Folate and Potassium, so it can’t all be bad. Plus, taste has to mean something! You won’t regret putting one of these lovelies together every few lunchtimes, so give it a go. This will serve two people.
2 brioche rolls
2 large smoked bacon rashers or 4 thin bacon rashers
1 medium sized avocado
Salt and pepper
Grill the brioche buns until lightly toasted.
Cook the bacon to your taste – my thinking is the crispier, the better. Cut in half widthways and put half on one half of one brioche roll and the other half on one half of the other brioche roll.
Scoop out the avocado flesh and put into a bowl with salt and pepper to your taste. Mash lightly with a fork before putting onto the other brioche halves.
I’ve never actually made ice-cream sandwiches before. But it’s always something that has appeared to me, and they just seem like the perfect sweet treat to enjoy during the Summer. Sure, they’re not a healthy treat, and you probably shouldn’t eat them too often, but I can’t say I’d be mad if someone decided to make me a batch featuring my favourite cookie and ice-cream combo. I’d have to say that I’d probably go with a classic chocolate chip cookie paired with something like a honeycomb ice-cream, which just about sounds perfect. But for now, here are a few recipes that have caught my eye.