Bulletproof Smoothie

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I am not a huge coffee fan. I LOVE the smell of it but I do not crave it. I do love smoothies in the morning though. I prefer to drink breakfast most days! I also am constantly looking to increase nutrients! This morning I fancied trying a mix of the bulletproof coffee I have been hearing about forever, but doing it my way. Man was this tasty! Completely sugar free, this tasted great and the mix of banana, chocolate and coffee with the smooth coconut oil and butter was great and adding the chia just helps me to feel fuller for longer!

Bullet Proof Smoothie
A spin on my morning smoothie- an maybe your morning coffee!
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Ingredients
  1. 1tbs Coconut oil
  2. 1tbs Raw/Cutured butter
  3. 1 expresso
  4. 1 banana/avocado
  5. 1 cup Oat/Almond/Coconut milk
  6. 1/2 tbs raw cacao
  7. 1tbs chia
  8. 1tbs dairy/almond milk kefir
Instructions
  1. Add all the ingredients to a blender.
  2. whizz till blended
Loula Natural http://loulanatural.com/
bulletproof coffee Loula Natural pin

Here are some other bulletproof coffee recipes;

Healthy Living How To; Bulletproof coffee (a milk free version)

Cheerfully Imperfect: Adding Gelatin for a gummie bulletproof snack

Girl meets nourishment; Super coffee

Stupid Easy Paleo; Can Coffee Improve health?

Butter Believer; Better than Bulletproof coffee

The HEalthy Home Economist; A Visual view of caffeine

Banana Mocha Muffins

Banana Mocha Muffins Loula Natural

I make a batch a muffins a week to try and help fll up my kids. It is important to me that they contain lots of nutrition. I like to make things gluten and dairy free and I go through a lot of eggs so don’t always always have enough. This recipe is very easy to whip up as we always have all the ingredients! 

Banana Mocha Muffin Bites
Yields 30
Gluten, nut, egg and dairy free. Yet still delicious and nutritious
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Ingredients
  1. 3 banana's
  2. 2 tbs Kefir (any kind will do- I used Oat Milk Kefir)
  3. 1/2 Cup coconut sugar (optional)
  4. 1 expresso cup of coffee (decaf optional)
  5. Vanilla essence
  6. Hazelnut essence
  7. 1tbs Coconut oil (melted)
  8. 1 cup Buckwheat Flour
  9. 1/2 cup Raw Cacao
  10. 1tps Baking powder (Aluminium Free)
  11. 1tsp fizzy water (Optional)
Instructions
  1. Heat oven to 200 degrees C.
  2. In a mixer or beat with a wooden spoon the banana's and coconut sugar. Add the other liquid ingredients (except fizzy water) and beat well.
  3. Add the dry ingredients and mix well. Add the splash of fizzy water mix again.
  4. Add to mini muffin pans and bake for 15-20 mins until firm. Allow to cool.
Loula Natural http://loulanatural.com/
banana mocha muffins in a halogen oven

These are my favourite stock cupboard ingredients; (click on the links to find my favourites)

Buckwheat Flour

Coconut Oil

Coconut Sugar

Vanilla essence (I use the same brand for Hazelnut essence)

Cacao Powder

Baking Powder (Aluminium free)

 

 

 

Pumpkin Brownies and Almond Milk Gingerbread Latte

Pumpkin Brownies with Gingerbread Latte

Pumpkin Brownies and Gingerbread Latte

I have still got pumpkin left over and so decided to use my beetroot brownie recipe that I love so much- the brownies are lighter flavour but delicious and nutritious. I use the nut free version so my daughter can take them to school and nut ones for the weekend! I am not a massive coffee fan but love the festive versions so had a go at making the gingerbread version myself- it is delicious!

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Pumpkin Brownies

Ingredients

400g/2 1/2 cups Pumpkin

1 tsp Pumpkin Spice mix

150g/1 cup Plain Chocolate,

100g/1/2 cup coconut oil

1 tsp Vanilla extract,

80g/1/2 cup Coconut sugar

pinch of salt (pink rock salt or sea salt)

3 Eggs (To replace one egg: 1 tablespoon ground flaxseeds/chia 3 tablespoons water (or other liquid) I have done this completely egg free and they still turned out great. Stir together until thick and gelatinous)

2 Tbs almond meal (can also use buckwheat, oat, rice or chickpea flour)

70g/ 1 Cup Raw Cacao (this is THE BEST I have ever tasted!) ,

2 tsp baking powder (Aluminium free).

 

Heat oven to 180C and grease a tray bake pan/ silicon mini muffin pan like this one-. Roughly chop chocolate, and put in food processor with pumpkin puree, pumpkin spice, coconut oil and vanilla (if the pumpkin puree is from the fridge the chocolate will stay hard). Whizz until mixture is smooth. In another bowl, beat  sugar, eggs and salt until foamy and thick. Fold in Pumpkin mixture. Sift in Almond meal/flour, cacao and baking powder; gently fold. Stir through optional extras. Pour into tray bake or use a silicon mini muffin tin and cook for 10-15mins. Cool completely in tin then cut into squares. This can easily be a cake, just don’t cut into squares! It is quite moist as a cooked cake so store in the fridge.

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Serve it with your Gingerbread latte. I use ginger sugar but you can use coconut sugar and pinch of ground ginger.

Here is how I make the Almond milk;

Gingerbread Latte

Coffee of your choice

1 tsp Coconut Ginger Sugar

1/4 cup Almond Milk

1/4 tsp Pumpkin Spice Mix

Make Coffee- add sugar to hot coffee and stir. Use a milk frother (I use one of these but have also used one of these). Add milk and pumpkin spice mix and a little hazelnut essence (This is the one I use). Froth up and add to coffee.

Pin the recipes;

Pumpkin Brownies Loula Natural PinAlmond Milk Gingerbread Latte Loula Natural Pin

Choco-Coco Milkshake

OLYMPUS DIGITAL CAMERA I just knocked together the most delicious milkshake for the kids- it was difficult to give away!!!! Its 5pm and I have to get dinner done and with one child almost able to entertain herself (almost 4) I have one under my feet still (15 months). He is constantly looking for food or emptying the cupboards etc. So for a 5 min window I decided to give them a milkshake (read smoothie!!)

Ingredients

1 cup Oat Milk

1 Cup Fresh Coconut Water (or carton)

1/2 Cup Ice

1-2 tbs Coconut Yoghurt (buy it in Hong Kong here)

Handful of flaked Coconut (could use coconut mana or coconut yoghurt)

Handful of Cacao nibs (or tbs of cacao powder or homemade chocolate)

1tbs nut butter (peanut, hazelnut,cashew, almond or my apricot kernal one)

1tbs Gelatin (I like this gelatin for drinks)

few drops of vanilla extract

dash of maple syrup (optional as it was already pretty sweet)

Blitz all of the above in a high speed blender and serve! Kids seal of approval!

My iherb code for $10 off for you is WJZ679

Chocolate Avocado Pudding

Chocolate Avocado Pudding

My favourite way to eat chocolate at the moment-

Avocado chocolate pudding (adapted from Erica Palmcrantz and Irmela Lilja Eat Raw. A Complete Guide for Every Meal of the Day and made by my Sous chef Ronie)

4 very ripe avocados
3 Dates (I use Gooey Medjool dates other wise use 1-2 more and soak them in some warm water for a while first)
2 Tbs Raw Cacao

Homemade chocolate
1 tsp water (or if you need to soak your dates- use the soaking water)
Vanilla Essence
pinch salt

Blitz in food blender. Pour into 70’s style glass bowls! Brought back Angel Delight. Its really rich so a tiny bit hits the spot!

Packed with antioxidents, nutrients and fats. It is perfect for Kids of all ages

3.5 11months

 

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