Tuesday, 25 November 2014

Tuesday Treats- Banana, Date and Cinnamon Muffins

Hey Guys!

So this week I decided I needed a quick and healthy on-the-go, yummy breakfast.  I make these muffins a lot with different spices and ingredients, but this combination is a perfect breakfast option. This is one of the simplest recipes to follow and these can be made within half an hour, so I thought I would share my recipe this week as my Tuesday Treat :)

Here is what you are going to need:

1&3/4 cups of rice flour
1tsp baking powder
1/8 cup cinnamon
3 bananas
3 eggs
12 dates (without stones)
1/8 cup raw honey (optional)
1/8 cup almond milk

And here is the easy recipe:

Preheat the oven to 180 degrees celsius.
Mix the flour, baking powder and cinnamon in a bowl.
Meanwhile mix the bananas, dates and eggs in a blender.
Mix both mixtures together, folding until they are completely combined.
Add in the almond milk and honey if you are using this to sweeten slightly.
Pour the mixture into a muffin tray or muffin cases, bake in the oven for 25 minutes.
Once cooked through and browned on top, take out of the oven and let cool before eating!

As always I really hope you enjoy this recipe and I always love hearing from you all if you try it out, let me know! 

Have a happy week :)

Monday, 17 November 2014

Monday Mains- Salmon Burgers & Sweet Potato Wedges


Hey gorgeous people! 
I made these salmon burgers on Sunday evening and I wanted to share the recipe with you all. They are probably one of the simplest and quickest healthy dinner options. I paired them with sweet potato wedges which again are simple to make but so yummy! 
Here is what you are going to need:
(Makes 4 burgers) 

2 large or 3 medium salmon fillets
1 egg
1 onion finely chopped 
1/4 cup gluten free breadcrumbs- (optional if you want less of a fishcake and more of your typical burger consistency then leave these out) 
Black pepper 
Lemon juice.

And here is the super simple recipe:

Heat the oven to 180 degrees Celsius 
Chop up your sweet potato into wedges, place in a roasting tin. Coat the wedges in a thin layer of oil - I use coconut oil.
Season with a pinch of salt and black pepper, then place in the oven to roast for 30-40 minutes.
You will need to get the wedges out every 10 minutes or so to move them around a little bit so they cook evenly.

While your sweet potato is cooking, remove any skin from the salmon fillets and roughly chop them into smaller pieces.
Finely chop 1 onion and place this with the salmon in a food processor.
Mix on a low setting for just a few seconds.
Stir in the egg and the breadcrumbs, then season with 1/2 lemon juice and black pepper.
Lightly oil some tin foil and make your mixture into 4 patties.
Place in the oven and cook for roughly 10 minutes before flipping them over and placing them back in for another 10 minutes. 

Once they are cooked through and slightly crisping up on the outside, take them out of the oven.
Serve with vegetables of your choice, and enjoy! 

As always please let me know if you try this recipe out, if you make them please send me a pic or use #thehealthcave on instagram!

Friday, 7 November 2014

Beauty Fix Friday - Bath Essentials

From L-R: Body Brush, Epsom Salts, Neals Yard Rose&Pomegranate Bath Oil, Candles, Neals Yard Rose Formula Antioxidant Face Mask.

Hey Lovelies. 
After running around during the week, I absolutely love to have a pampering evening on a Friday or Sunday, where I have some me-time to relax my body and mind. 
Here are my essential products and steps for a perfect night in:

I start by running a bath and I add in the Neals Yard  Rose Bath Oil which you can buy here.
I also add in Epsom Bath Salts. 100-200g if you want to help detoxify the body. However if you are aiming for total muscle relaxation you will need to add 500g of these amazing salts. (I always buy mine at TK Maxx- these 1kg bags were only £3 each so they are very good value!!)
I then light some of the hundreds of candles that I own, some of my favourites at the moment are the pomegranate scents from The White Company and Jo Malone which you can buy here and here.
Before getting into the bath I dry body brush starting at my feet and working my way up in little circles towards my heart. I've written about the benefits of this before but I absolutely LOVE doing it a few times a week, to help drain my lymphatic system and keep cellulite at bay!
The last thing I do before getting into the bath is to make sure my face is clean, and then put on a thin layer of  my Neals Yard Rose Antioxidant Face Mask.
Then it is time for lights off and with a glass of wine in hand, lie back and relax for as long as you like. I always like to play some relaxing music to help me switch off or even read a book while I soak.

Let me know if you use any of these products, or others that you love  and think that I should try out!

Monday, 3 November 2014

Monday Mains!

Hey Guys!
It's been a long week this week and I have been cooking up a lot of yummy but healthy meals for dinner.  I wanted to share with you  one of my new favourite dinners which is my homemade cooked-from-scratch curry recipe.
Even the sauce is homemade so you know exactly what has gone into your meal, which you don't get with a shop bought jar. So you can rest assured that you are nourishing your body from the inside out.

Here are your yummy ingredients:

Chicken Breast -locally sourced (optional if you want a veggie option leave this out)
2 Tins Chopped Tomatoes
Curry Powder
Garlic Powder
Ginger Powder

And here is how you make it:

-Chop the chicken and onion up, fry the onion in coconut oil to soften and then add the chicken.
-While the chicken is cooking chop up your broccoli, cauliflower and carrots.
-Once the chicken is cooked through add the vegetables to the pan and cook for 5-10 minutes.
-Add the tins of chopped tomatoes to the pan and let the mixture simmer for a further 10 minutes, stirring occasionally.
-Add in 2 tbsp of curry powder, 1 tbsp of ginger powder and 1tbsp garlic powder to the mixture and stir it in to the mixture, cook for a further few minutes.
-Add extra seasoning to taste.
-Serve with sweet potato or brown rice, with chopped parsley on top.