Nut butter, seeds and fruit …. just a few of my favourite foods. Each on their own are pretty tasty but add them together and you get a whopper snack!
The idea for this recipe came actually through one of the blogs fans who sent me a picture inspired by my Banana & Nut Butter Crunchy Bites recipe.
So here’s the recipe for you to make at home, perfect as a snack at any time of the day.
If bringing these as a snack to work, school or on an outdoor adventure, sprinkle a little lemon juice over the apple slices first to stop them browning before the nut butter.
For lots of other tasty snacks, check out more of my favourites!!
- 1 apple
- 2 tbsp nut butter
- Toppings: granola, nuts and seeds of your choice
- Remove the apple core and slice the apple into even rounds.
- Slather the nut butter on one side of each apple slice.
- Sprinkle each apple slice with the nuts, seeds or granola until evenly covered.
Granola is easily my favourite breakfast option. It’s such an easy meal, just top the granola with some fresh fruit and yoghurt and you are set for the day. Oats are a great option for the morning as they packed full of slow release energy.
This recipe for granola is perfect for someone who doesn’t have an oven or like when I was travelling around New Zealand and cooking on a portable gas stove as I lived out of my van. The even better thing about this granola recipe is that it literally takes 5 minutes and breakfast is sorted for at least a week.
I love how you can vary granola in lots of ways imaginable so your breakfast bowl is always packed of fresh flavours. Add any nuts, dried fruit, seeds or spices like cinnamon, turmeric or even ginger to your granola.
Why not try my other favourite granola recipe too.
- 2 tbsp coconut oil
- 200g jumbo oats
- 2 tbsp nuts (peanuts, pecans, cashews, hazelnuts, almonds)
- 2 tbsp dried fruit (raisins, cranberries, coconut, apricots)
- Melt the coconut oil in a large frying pan or wok over a medium heat.
- Add the remaining ingredients and stir until coated in oil.
- Stir continuously to ensure no burning for 5 minutes until the oats are golden.
- Remove from pan and allow to cool.
- Serve with some fresh fruit and yoghurt.
Garlic, bacon and crispy potatoes – a few of life’s simple pleasures.
I was recently overseas at a wedding with a large group of my friends. As we arrived late to our rented house the night before the wedding, come morning we had no food in the house. A quick trip to the local supermarket for supplies with the thoughts of what to cook my friends that would be quick, easy and filling for the long day ahead. Initially I planned a large frittata but then we somehow managed to forget the eggs at the checkout so here I was left looking at potatoes, bacon, spinach, tomatoes, onions and garlic with the stares of fifteen hungry friends.
Hence this recipe for home fries served with fried garlic onions and a salad of spinach and tomatoes was created. These potatoes would also work great alongside grilled meat, a pie or frittata.
The happiness around that table ensured this recipe had to be shared so please enjoy and share with your friends.
Serves 6 as a side.
- 4 large potatoes
- 6 cloves of garlic, skin on
- 100g bacon lardons/rashers/streaky bacon
- 2 tbsp olive oil
- Halve the potatoes and cook on high in the microwave for 8 minutes. This gently cooks the potatoes which allows a much more crispier but still fluffy finish in the oven.
- Preheat an oven to 200°C and place the garlic, bacon and olive oil in a large baking tray or ovenproof dish.
- Chop the potatoes into chunks and add to the ovenproof dish.
- Combine all the ingredients together and place in the oven for 20-30 minutes or until crispy. Stir the potatoes once or twice to ensure an even colour.
- Before serving, squeeze the garlic cloves from their skin and return to the dish.
Chocolate chip cookies are heavenly and make the perfect treat with a glass of milk. As a lot of cookies are laden with sugar, using nut butter and chickpeas provides a natural sweet flavour.
These cookies use chickpeas instead of flour so are naturally gluten-free and rich in protein so great for our muscles.
Store the cookies in a resealable container in the fridge for at least one week or freeze.
- 1 x 400g tin chickpeas, drained and rinsed
- 125g almond butter
- 60g dark chocolate
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat an oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
- Place all ingredients excluding the chocolate in a food processor and blitz until smooth.
- Stir in the chocolate chips and place tablespoons of the mix on the baking tray.
- Flatten with a fork and bake in the oven for 10 minutes or until golden brown.
- Once fully cooled, store in an airtight container in the fridge.
Pulses like chickpeas and butter beans are great additions to baking. Try my Dark Chocolate & Cashew Bites for another pulse based treat.
If you are a religious follower of my blog, you might notice recipes with eggs being the dominant ingredient don’t feature too prominently and that’s because I don’t like eggs!
Don’t get me wrong, I still eat eggs just not in the boiled, poached, scrambled, fried or scotch-egg format. I even wouldn’t touch a quiche for a long time until I discovered if I added enough vegetables and other ingredients I could stomach them.
First came my Frittata, followed closely by my Cupcake Quiches, Fluffy Yoghurt Omelette and now an Egg Crepe has been added to my safe zone of egg dishes.
Eggs are probably one of the most versatile ingredients to have in the cupboard and they don’t need to refrigerated once fresh in the shell. Free-range organic eggs are the gold standard as the colour and flavour can never be matched by battery laying hens (we have hens at home so honestly I know).
This crepe recipe can be adjusted really easily with whatever is lying around your fridge which makes it perfect for those days when you’re staring desperately at a very barren shelf. Swap any fresh or dried herbs, kale, spinach or any leafy green for the cabbage in the crepe, replace the cottage cheese with feta, mozzarella or even hummus; substitute tomatoes, roasted vegetables, leftover stir-fry instead of mushrooms. You really can’t go wrong with this recipe.
- 4 eggs
- 2 tbsp milk
- 2 spring onions, thinly sliced
- 2 heaped tbsp sliced cabbage
- 3 cloves garlic, minced
- 10 button mushrooms, sliced
- 4 tbsp cottage cheese
- 1 tbsp mixed herbs
- In a bowl, whisk together the eggs, milk, spring onions and cabbage. Set aside in the fridge until ready.
- Heat a frying pan over a medium heat with a drizzle of oil.
- Once hot, add the garlic and cook for 2 minutes. Add the mushrooms and toss until nicely golden. Mix through the cottage cheese and herbs until well combined. Remove from the pan and set aside.
- Rinse the frying pan and return to a medium heat with another drizzle of oil. Whisk the eggs one last time and pour half the mixture over the pan. Ensure the cabbage is evenly distributed.
- Once the crepe begins to cook through, place half the mushroom mix on half of the crepe and fold over.
- Continue to cook for another 2 minutes until the crepe is cooked through.
- Remove from the pan and repeat with the remaining egg and mushroom mix.
Is this recipe breakfast or dessert? How about both? Now that’s how every morning should start!
Oats are my favourite way to start the day. They are such a versatile ingredient that you never get tired of oats; start with some granola, porridge, overnight oats, add to a smoothie or try these baked oat and berry pots.
A cross between a souffle and porridge may be the best way to describe these without any of the stress. Use your favourite nuts and berries and you won’t go wrong.
For more Delalicious oat recipe inspiration click here.
- 2 eggs
- 2 tbsp nut butter
- 6 walnut halves, chopped
- 4 tbsp jumbo oats
- 2 tbsp regular oats
- 8 tbsp milk
- 2 tbsp frozen or fresh berries, raspberries, blackberries, blackcurrants, blueberries
- 1 tbsp water
- 2 tbsp yoghurt
- Whisk the eggs and nut butter together in a large bowl.
- Add the walnuts, oats and milk and continue to whisk until well combined.
- Pour the mixture into two ovenproof ramekin dishes.
- Bake in the oven at 180C for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 3 minutes.
- For the berry coulis: stir the berries and water together in a small bowl. Place in microwave for 1 minute on high or simmer in a saucepan over a low heat for a few minutes until they begin to soften.
- To serve: spoon the yoghurt and berry coulis over the cooked oat pots.
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I am a self-professed pancake lover!! I would happily eat them every day if I could. These pancakes are what I like to call special occasion pancakes. You are not going to make them every day but when you do, you are in for a serious treat!
Pineapple would work great caramelized on top as a variation to orange and banana.
If you need anymore pancake inspiration try one of my other recipes. After all Who Doesn’t Love Pancakes!!
- 1 egg
- 2 medium over-ripe bananas
- zest of 1 mandarin orange
- 1 tsp baking powder
- 50mls milk or buttermilk
- 1 tbsp flour
- 1 tsp coconut oil
- 1 tbsp butter
- 1 tbsp brown sugar or ½ tbsp honey
- 2 tbsp plain Greek-style or natural yoghurt
- 1 tsp seed mix (linseed, poppy, chia, sesame, buckwheat groats)
- Whisk together 1 banana, eggs, orange zest, baking powder and milk until smooth.
- Add the flour and whisk again until well combined.
- Melt 1/3 of the coconut oil on a non-stick pan over a medium heat.
- Place 1/3 of the pancake batter on the pan and cook through. Flip over and continue to cook.
- Remove from the pan and keep warm. Repeat with remaining batter making two more pancakes. Keep pancakes warm as you caramelize the fruit.
- Melt the butter and brown sugar together in the frying pan over a medium heat until it begins to bubble. Slice the banana into slices and cut the orange into three.
- Place the fruit onto the pan and spoon over the syrup. Cook for 2 minutes on a high heat until evenly browned.
- To serve: spoon yoghurt between pancakes to create a tower. Top with the caramelized fruit and sprinkle over the seeds. Spoon over any remaining syrup from the frying pan.
Oat balls are perfect for a healthy snack on the go, they are made for outdoor adventures or lunchbox treats.
These balls are a no bake version so you never have to worry about them falling apart or sticking to the baking tray, so a real winner in my eyes.
Dark chocolate gives you an antioxidant boost whilst the dried apricot adds an all important sugar kick. I have used almond butter in this recipe but your nut butter of preference would be perfect.
I love to have these as a snack on the way to training and matches or as a sweet treat in the late evenings.
The inspiration came for these from one of my favourite food bloggers Gina Matsoukas who blogs at Running To The Kitchen so be sure to check out her site.
- 30g dried apricots
- 20g raisins
- 2 tbsp fresh orange juice
- zest of 1/2 small orange
- 2 tbsp coconut chips
- 3 tbsp milled linseed
- 100g jumbo oats
- 50g dark chocolate chips
- 1 tsp cinnamon
- 75g almond butter
- 2 tbsp honey
- 1 tsp vanilla essence
- Roughly chop the apricots and place in a bowl with the raisins, orange juice and zest. Mix together and allow the apricots soak up the juice.
- Place all the dry ingredients in a large mixing bowl and add the apricots and raisins.
- In a separate bowl, whisk together the almond butter, honey and vanilla essence until smooth.
- Stir the wet ingredients into the dry either with your hands or a fork until well coated.
- Dampen your hands and roll 1 tablespoon at a time of the mixture into ball shapes. Place on a tray lined with parchment. Repeat with the remaining mixture.
- Place the tray flat in a freezer for at least 20 minutes to set. Once set, you can transfer to a resealable box or bag and store in your freezer or fridge.
- When eating them from your freezer, allow them to defrost for 5 minutes before eating.
I don’t know about you but I love waking up just to have breakfast. It really is my favourite meal if the day!
Breakfast needn’t take forever to prepare and this is one of the quickest recipes to ensure you get plenty of your 5-a-day in terms of fruit in whilst the yoghurt, nuts and seeds provide protein and all important essential minerals.
- 1/2 large apple
- 1 kiwi, peeled
- 2 tbsp natural yoghurt
- 1 tbsp mixed seeds (pumpkin, sunflower or as you like)
- 2 tbsp chopped nuts (almonds, pecans, cashews or as you like)
- Chop the fruit into chunks and place in a bowl.
- Spoon over the yoghurt.
- Sprinkle the seeds and nuts on top.
Recovery is an essential part of exercising, to increase muscle size or power there must be breakdown in muscle fibres to result in regeneration and development. Without adequate recovery, muscle development will be inadequate or not occur at all. Recovery combines many facets including rest, rehydration and refueling. The refueling gold standard combines a mix of protein and carbohydrate and is consumed within 30 minutes of ceasing exercise.
Overnight oats combines both carbohydrates (oats) and protein (milk) and is a great option to have ready in the fridge for a recovery meal at any time of day. I have posted a number of previous flavours but this recipe came about with the presence of a bunch of very overripe bananas.
My other favourites are: Spring Bircher Muesli, Apple & Cinnamon Bircher Muesli . Quinoa is another great option as it’s bursting with protein Stewed Apple & Poached Plum Quinoa Porridge. Or when you are really short on time, my Berry & Oat Recharger is the one for you.
- 3 tbsp oats
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 2 tsp nut butter/tahini
- 1 overripe banana
- 100ml milk
- Place all the dry ingredients in a bowl or jar.
- Chop in the banana.
- Mix all the ingredients together with the nut butter and milk until well combined.
- Store overnight or for at least 5 hours in the fridge.
- Serve with some chopped banana, nuts/berries, a drizzle of nut butter and a dollop of Greek yoghurt.