Warm Cajun Chicken Salad

Header Graphic by HCRHere in Scotland, there has been a remarkable run of sunny days since around Easter Weekend. This has made me more in the mood for salads and maintaining a good, clean, diet. Clear blue skies and sun from sunrise to sunset have been making me feel like it’s summer already! It is mainly during summer that I have loads of salads and less hot, cooked, meals as I seem to go off hot food and also don’t require so many calories to keep me warm due to the warmer climate. This salad is served warm so is perfect as an evening meal at this time of year when, despite the sun, there is a distinctive drop in temperature by early evening from moderately warm to noticeably cool. Serving a warm salad is thus in the middle, not too hot and not too cold! (Writing that sentence has just reminded me of the children’s story, Goldilocks and The Three Bears)

Warm Cajun Salad image 1

Recipe for my ‘Warm Cajun Chicken Salad’

Ingredients

To make 1 portion:

  • 1 chicken breast (cut into chunks or diced)
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp Paprika
  • 1/4 tsp Turmeric
  • 1 tsp Coconut oil
  • Two mini sweet peppers (try and go for two different colours) A plateful of mixed salad leaves (spinach, watercress, lambs lettuce, and radaccio is great)
  • Black pepper
  • Balsamic glaze

Method:

In a frying pan, heat the coconut oil and add the seasoning. Add the chicken and cook until piping hot throughout and no pink remains. Spread the salad leaves on a plate. Cut the peppers lengthways, remove the middle, and quarter. Arrange on salad leaves. Top with the cooked chicken and glaze with the balsamic.

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Image 2 Warm Cajun Salad

Warm Cajun Salad image 1

Serve with garlic pitta bread or on its own.

Tip: For extra protein, add mixed beans or cooked lentils.

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Enjoy,

Helen x


©Copyright HLDCblog // Helen Redman 2015.

Clean Pizza (Omelette Pizza)

Who likes pizza?! Ok, so this may not be traditional pizza but then this blog is a healthy living blog, and unfortunately, pizzas are not the healthiest of things! This, however, is a recipe for a pizza-type dish that you can enjoy as often as you like without feeling in the slightest bit guilty about eating. (Not that you need feel guilty for eating pizza but if you’re eating it regularly, especially take-away ones, then it’s not going to be doing your body much good.) I made this last night for a quick, late dinner as I realised it had gotten to 10pm and I hadn’t eaten anything proper all evening. The clocks went forward this weekend in the UK so I blame that for messing me up with regards to an evening meal routine! Still, it’s nice to think it’s British Summer Time now. Unfortunately, the message doesn’t seem to have reached the sun itself yet…

Anyway, back to food. This pizza omelette is really easy and versatile to make. You can add whatever toppings you like and it is naturally gluten free as the base is made from eggs rather than flour like a traditional pizza. I made mine vegetarian but you could easily top with cooked lean meat, omega-3 rich fish, or even meat-free substitutes like tofu. It’s clean and lean and can be served for breakfast, lunch or dinner and is packed with protein and also has chia seeds which are surprisingly filling and high in fibre.


 Recipe for Clean Pizza

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Base:

  • 3 large free range organic eggs
  • 1 tbsp water
  • 1 tbsp chia seeds
  • 1/2 tsp paprika
  • Pinch of cayenne pepper
  • 1/4 tsp Thyme
  • 1/4 tsp turmeric

To cook:

  • 1 tbsp coconut oil or other healthy oil

Suggested topping:Photo

  • Quartered cherry tomatoes
  • Chopped green pepper
  • Feta cheese (optional)

NOTE: If you are using meat or fish as a topping, then to make sure they are re-heated to being piping hot, it would be best to use an oven-proof or grill-proof pan and pop into the oven / grill once you add the topping and heat until the meat / fish is hot throughout.


Method:

Beat the eggs and add the rest of the ingredients               Photo

Place the oil in a pan and heat until hot

Pour the egg mixture into the pan and cook slowly – it should be about 3/4 cm thick

Once the top is beginning to set add your toppings and continue to cook making sure the bottom of the base is not getting overcooked (keep the gas low)

Once the topping is cooked, serve.

TIP: Once the top is just about set, flip the omelette in the pan and top with tomato puree. Then add your toppings on top.

(Optional: Add some feta cheese to make it more pizza-ey!)

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Serve on it’s own or with a baby kale and rocket salad.

Other topping ideas:

  • Olives, anchovies, and sundried tomatoes
  • Cooked chicken breast pieces, red onions, feta, and finely chopped fresh sage
  • Feta, tomatoes, basil, and spinach
  • Baby kale, avocado, and tomato
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Apologies for all the low-lighting in the photos – I took them at night and the lights in my kitchen are atrocious at the minute!!

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Copyright©HLDCblog // Helen Redman 2015.

 

 

5 healthy breakfast food swaps

Header graphic by HCRart


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1.

Original:

Smoked salmon and standard cream cheese on a white bagel

Swap for:

Smoked salmon and Quark (a naturally fat free soft cheese) in a wholemeal tortilla wrap or, if you really want a bagel, have a nice wholemeal one.

Why?

Standard cream cheese has saturated fat and is often processed with long ‘sell buy’ dates. Quark offers a fat free alternative that is fresher, natural, and wholesome. White bagels are made from flour which has been stripped of its natural goodness through processing and they also often have higher sugar content than wholemeal alternatives. Wholemeal is much more natural as the wheat grains are left as is and not altered. It also means you get much more fibre key for keeping your digestive system nice and healthy.


 2.

Original:

Fried eggs, bacon rashers, sausages, mushrooms, tomatoes, and hash browns

Swap for:

A poached egg, grilled turkey bacon, meat-free sausages, grilled large mushroom and tomatoes. Skip the hash browns.

Why?

Grilling is a much more healthy-concious option compared to frying. It removes the need for oil to be added when cooking. Turkey bacon is leaner than bacon from pork. Meat-free sausages have higher protein content than a lot of standard sausages due to them having less fat. The meat in standard sausages is often the cheapest cuts padded out with pork or beef fat – doesn’t sound very appetising, does it? Hash browns are fine as a treat but if you are aiming to be healthy then leave them out as they are fried extensively and often bought readymade meaning with the addition of chemicals.


 3.

Original:

Porridge/Hot oatmeal made with cream and topped with golden syrup, and jam

Swap for:

Porridge/Hot oatmeal made with water or semi-skimmed milk or half n’ half and topped with maple syrup and homemade fruit compote such as this one

Why?

By swapping you lower the amount of saturated fat and sugar. Golden syrup is made from refined sugar and jam is full of naturally sweet fruit but with the added addition of lots of sugar (the ratio of fruit:sugar is often shockingly low especially on cheaper ones). Homemade fruit compote, on the other hand, has only naturally occurring sugars or a little natural added sweetener such as honey or maple syrup. Maple syrup is used instead of golden syrup as it is less processed and much lower in sugar (and free of refined sugar).


 4.

Original:

A bowl of cereal

Swap for:

A bowl of custom (aka make your own) muesli or granola

Why?

Some cereal is reasonably healthy but despite the big claims on boxes of them being ‘fortified’ with ‘added vitamins and calcium’ etc., they are frequently full of sugar, and also often have quite a lot of salt. Maize-based cereals can also be found to be made from GM (genetically modified) maize crops.

If you buy, organic, low sugar and salt cereal then that is probably ok as part of a healthy lifestyle but if you buy the super-processed, sweet, cereal, then by switching to homemade muesli you can be fully in the know entirely what you are eating. It’s super simple to make and you can either make up a serving each time or to save time make up a larger quantity and store it as you would bought cereal.

Here’s a basic muesli recipe:

Oats, wheat flakes

Seeds (e.g. sunflower, pumpkin, flaxseed, chia)

Nuts (e.g. Almond, hazelnut, pecans, walnuts, macadamia, brazil)

Dried fruit (e.g. raisins, sultanas, cranberries, banana, pineapple (watch out for sugar content though))

Serve dry or with dairy milk, coconut milk, or almond milk.

Optional:

Use fresh fruit (e.g. berries, sliced banana, mango, grapes) instead of dried fruit or have some of both


 5.

Original:

White toast and butter / chocolate spread / jam / marmalade

Swap for:

Wholewheat toast and spread with mashed ripe avocado seasoned with pepper and a little sea salt or home-made healthier chocolate spread

• Recipe: Homemade clean chocolate spread •

Basic method:

Blend some mashed ripe avocado and cocoa powder together and/or a little maple syrup or mashed ripe banana to sweeten. Approx. ratios 1/2 avocado: 1tsp cocoa powder: quarter mashed banana or 1 tsp to a tbsp maple syrup

This can be stored in the fridge until the next day in an airtight jar.

Enjoy!

Helen x

P.S For more foodie goodness, find me on Twitter, Facebook, and Instagram!


 Copyright©HLDCblog//Helen Redman 2015.

5 Herbs You Need in Your Kitchen

Header graphic by HCRart

In my kitchen I have a multiplicity of herbs, I love them. There hardly a dish I make without adding at least one herb. I also use a lot of spices but I’ll save that for another post later this week. My love of herbs and spices means I don’t only have one herb and spice rack but in fact have a carousel, a rack, another rack, and some cupboard shelf space for the overflow. I think I’ve made my point about how important they are to me in cooking now, haven’t I! The below list of herbs are the ones I probably use most often as they’re the ones I have to replenish stock of the most. Pretty much all of them are versatile in their uses and that is why I have included them in this list. I might publish a longer list of herbs and their uses if anyone would find that useful. (Just comment in the comments below, or pop me a Tweet if you’d like that!) Here’s the list:

Herbs

1. Oregano – I think I read somewhere at some point that this was really good for you and perhaps that’s why the contents of my container of oregano seems to disappear at an astonishing rate… It is a great herb to use and goes great with tomatoes, ground beef, and pork. I always use it in spaghetti bologna and any other Italian-style tomato-based sauce. This is a herb I always use dried.

2. Basil – A key constituent of Italian cooking, basil is a wonderfully versatile herb that works well with a variety of foods. This ranges from the obvious one, tomatoes, to the perhaps not-so-obvious strawberries. It can be used to successfully jazz up a simple sandwich or wrap because of its distinctive flavour. Or it can be used with equal amounts of mozzarella and tomato for the classic Italian starter or salad of ‘Insalata Caprese’ dressed simply with extra virgin olive oil and seasoned with black pepper. This must be one of the greatest salads ever devised due to it being exceptionally simple but exquisite in its combination of flavours – sweet, creamy, fragrant, acidic, and salty – and contrasting textures. If you want to be more experimental try using basil in a strawberry and basil sorbet or a basil, strawberry, spinach, and feta salad dressed with a balsamic and olive oil vinaigrette.

3. Rosemary – A wonderfully fragrant herb, great for adding to the skin of a roast – especially chicken. It can also be used in homemade focaccia, as an infuser in extra virgin olive oil to dip freshly baked bread in, or as a way of adding flavour to potato wedges. Try some rosemary seasoned wedges and roast Mediterranean veg. with a steak for a tasty meal for the senses! One quick mid-week meat I like to cook is turkey steak and I often season it with rosemary, pepper, and sage. This is sprinkled on just before cooking, no marinading necessary, making it a super speedy way of adding some flavour to the turkey.

4. Dill – The perfect match for salmon. Use either fresh or dried but using fresh dill will give the best results and it also makes a nice garnish for the finished dish. It also makes a great sauce to accompany salmon or to use as a dip for raw pepper, carrot, and celery batons. The sauce / dip is super easy to make, simply blend about 1 tbsp chopped dill, a few tablespoons of natural yoghurt, some lemon juice, and season with freshly ground black pepper and a dash of sea salt.

5. Parsley – This is so much more than just a garnish. It is best used from fresh. Parsley adds distinctive complimentary flavour to a white fish sauce and combined with breadcrumbs makes a great herby topping for baked cod. Finely chopped parsley is also lovely added to a variety of pasta dishes just before serving.

So, that’s my top 5 herbs!

What herbs do you like? Comment below or, alternatively, pop me a Tweet, write on my wall on Facebook, or send me a message. You can also follow me on Instagram where I frequently post snaps of my food!


Copyright©HLDCblog//Helen Redman 2015.

 

Wondering what to have for dinner? Read this


Everyone has days when they don’t have a clue what to buy for dinner, let alone what to cook for dinner. I’ve even gone to a shop with the intention of buying something for dinner but ended up with a conglomeration of random foods, none of which had the potential to be put together to form a decent meal! That’s why it is never a good idea to go shopping after a day of revision and exams… Ah, university life! Way before I started this blog, I used Instagram as a platform for sharing many of my daily meals and culinary creations in the hope of inspiring others to eat healthily, and I still do. Now I have this blog, though, I thought it would be good to do a post, or perhaps a series of posts, of some pictorial inspiration for meals. As I’m a very visual person, I feel pictorial inspiration is the most effective and I hope it encourages each person who reads this to try something different for their evening meal.

I always try to come up with different meal ideas and I try rarely repeat a meal on Instagram. I love the variety that comes with creating new dishes and serving ideas. Now that I’m in my early 20s I find I’m happy to eat the majority of foods and certainly wouldn’t say I’m too fussy about food, providing it’s reasonably healthy and not full of chemicals! I used to really dislike olives, for example, but now will happily eat them. The reason for my initial dislike was that many years ago when I was at a childhood friend’s party, I mistook a bowl of olives for a bowl of grapes. Olives could not be more different in taste to grapes and so the hatred of olives was born! That is, until I tried them again a few years ago, the first time since the childhood incident, and discovered they are actually quite nice so long as you aren’t hoping to bite into a nice plump, sweet, juicy grape.

Digressions on olives aside, the following meal ideas consist of various sources of protein and a range of sides. Hopefully they will give you some idea as to what you would like to have for dinner:

1. Salmon with pea and lemon risotto 

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Basic method:

Salmon

Simply bake salmon, seasoned how you like it, wrapped in foil for 18-20 minutes at 180C in a fan oven.

Side 1

Bake tomatoes and yellow peppers too, with a little olive oil, in either the same or a separate foil parcel. Use a separate parcel if you’d like the side to have more bite and bake in the oven 10mins before the salmon is ready.

Side 2 (makes two sensibly-sized portions)

For the risotto, make up a quantity of stock from one low-salt organic vegetable stock cube (follow instructions on packet or use about 500ml of homemade stock). Then fry arborio rice in unsalted butter for a few minutes before adding the stock one cup at a time. Each time you add the stock stir well until it is all absorbed in the rice. Once nearing the end of the stock add a handful of frozen peas and the juice from a wedge of lemon (or more depending on your preferences). Stir in the remaining stock and add a little more lemon to taste. Finish by seasoning with freshly ground black pepper.


2. Ballotine of chicken breast 

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 Basic method:

Chicken

There are many ways to fill a ballotine of chicken breast. Some suggestions are as follows:

  • caramelised onions and goat’s cheese
  • asparagus and parma ham
  • sun blush tomatoes, basil, and reduced fat mozzarella

Here is one of my recipes for ballotine of chicken breast with the full method of cooking: click here

Rice

Boiled white rice or, the healthier option, brown rice.

Baked peppers and tomatoes 

Same as Dish 1. You can also add some balsamic vinegar before baking.  Can you tell I like having that side? It is just so wonderfully simple yet scrummy and quick.


3. One pot clean-eat creamy veggie bulgar wheat

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This dish is great on its own as a vegetarian dish or can be used as a ‘bed’ on which to serve a turkey breast steak or chicken breast. It would also be a nice accompaniment for a fillet of pork.

The full method and recipe for this can be found in one of my earlier blog posts: click here

NOTE: This dish can easily be made gluten free by using quinoa instead of bulgar wheat.


 

4. Duck with deliciousness!

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Basic method:

Score the skin of the duck in a criss-cross pattern. Pan-fry the duck and keep draining the fat off (for timing see the packaging of the duck you buy, it varies with size – approx. 6-8mins). Transfer the duck to an ovenproof dish skin-side down and cook for to your preference of rare or medium or well-done. (Again consult the packaging of the duck for timings.)

Sides:

Steamed fine green beans, boiled blend of puy lentils and quinoa, and salad leaves (including rocket and red chard). The salad and blend of grains was dressed with a simple honey and mustard dressing.


  5. Tuna salad

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This is ideal if you have under 5 minutes to prepare something to eat. It is very quick and really nutritious making it a perfect pit stop dinner in a hurry. It also contains 2 of your 5 a day.

Basic method:

The salad consists of a combination of a tin of tuna chunks, 1 portion of cooked pre-cooked quinoa (use a microwaveable packet or cook in advance), 1 portion of sweetcorn, 1 portion of peas, a tbsp dried cranberries, and homemade lemon juice, black pepper and natural yoghurt dressing. If you’d like less sweetcorn and peas half each quantity. Note: This will mean you only have 1 of your 5 a day rather than 2.


 6. Three Bean Chilli

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This is a really good nutritious meal packed with plant-based protein. It contains 4 of your 5 a day too. It can be as hot as you like or can easily be made milder by adding just a dash of chilli or excluding it completely and using smoked paprika instead of chilli for a rich smoky tomato and pepper flavour.

Note: If you like a lot of heat, why not add some tobacco sauce.

It is really easy to double or triple the ingredients in this and re-heat it the next day or you could serve it cold as a filling in a tortilla with some raw baby spinach leaves for lunch.

I have blogged the recipe for this dish in the past which you can see by clicking here.


 

7. Salad Nicoise style dish

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Basic method:

The photo of this meal is pretty self-explanatory. I used flaked cooked salmon for this and served it with:

  • 1 sliced boiled egg
  • a handful of spinach
  • approx. a 1/3 cup sweetcorn (either use frozen cooked then cooled or tinned that has no, or minimal, salt/or sugar added)
  • 1/4 sweet red pepper sliced
  • 2 medium-sized cold sliced new potatoes

Seasoning:

Black pepper and lemon juice over the salmon and pepper on the potatoes.


If you have enjoyed this post then click the ‘follow’ button under the blog logo to subscribe to the blog meaning you’ll get all future blog posts emailed to you or into your WordPress feed if you have a WordPress account.

Additionally, you can find me Tweeting over on Twitter (here) where I post a daily healthy living tip, Facebooking (here), or Instagramming mouthwatering foodie photos here!

Have a great day,

Helen x


 

Copyright©HLDCblog // Helen Redman 2015.

6 Scrumptious Smoothies

HeaderBack in January I had a series of posts each containing a recipe of mine for a healthy smoothie. I decided it would be nice to put links to them all in one place, so will do so in this post.

Here is the collated collection of smoothies in the order in which they were published:

1. Clean Green Energy Machine

This is a rich, creamy and very filling drink full of energy and nutrients.

• Key ingredients: Banana and Avocado •

2. Tropical Dream

Missing the summer sun at all? I may have a quick fix DIY solution… Bring the sun to you, in the form of a sunny smoothie!

• Key key ingredients: Mango and banana •

3. Breakfast Smoothie with a Kick

Start the day with a sweet smoothie with some heat

• Key ingredients: Cherry and ginger •

4. Good Morning Smoothie

Tired? Half-asleep? Click above for the perfect cure.

It is a refreshing smoothie that is made using a combination of store cupboard tinned fruit and fresh fruit.

• Key ingredients: Kiwi and Grapefruit •

5. Detox Green Smoothie

This is my tried and tested ‘Detox Green Smoothie’ recipe packed full of antioxidants.

• Key ingredients: Kale, Celery, and Pear •

6. Pina Colada Style Smoothie

It is cool, creamy, and sweet yet has a hint of heat from the stem ginger adding a subtle kick.

• Key Ingredients: Pineapple and Coconut Milk •


There you go, a selection of smoothies I created for the start of this year. They are all great as a snack for on-the-go, or drinking as soon as you make. Feel free to customise them as you fancy, too. It’s great to experiment in the kitchen. After all, if no one did, everyone would be eating from a very limited range of meals!

If you liked this, remember you can subscribe to the blog to get new posts sent straight into your email inbox.

Additionally, you can follow me on Twitter where I post daily a healthy ‘Tip of the Day’, as well as other posts inspiring healthy living.

If mouth-watering images of food is right up your street, I can also frequently be found with a camera in hand photographing quite a lot of what I eat in a week to post on Instagram, so click here to see the photos!

Finally, I’m also on Facebook, so if you’d like to see meal ideas, links to my blog posts, and foodie pics in your Newsfeed, click that lovely LIKE button on my page!

Have an awesome, healthy day,

Helen x


Copyright©HLDCblog//Helen Redman 2015.

5 Guilt-free Sweet Snacks

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Step away from the biscuits, muffins, pastries, and chocolates. Here is little list of satisfying sweet snacks which you can indulge in freely and with no feelings of guilt as each one is healthy. They are all free of anything artificial, free of refined sugars, and free of added fat. Instead, they are filled to the brim with nutrients, natural sweetness, and a mouthwatering taste. Also, for those in the USA currently watching the Superbowl, this is a tempting list of snacks.

So, who’s hungry?


 1. Avocado and banana whip

  • This is a nutrient-rich snack.
  • Blend 1/2 a ripe avocado and a whole ripe banana with a hand-blender for a delicious sweet snack.
  • Add some cinnamon or fresh ginger if desired.
  • If not using a ripe banana then you may need to add some maple syrup or honey to sweeten.
  • Serves one to two.
  • TIP: Add some cocoa powder for chocolatey goodness!

 2. Sliced banana and almond butter

Simply slice a banana and top the slices with some of the nut butter.

Tip: If you don’t want so much of the nut butter, make banana / nut butter ‘sandwiches‘ instead as this will limit the amount of butter you use.

Variations:

  • Peanut butter or hazelnut also works well.
  • Dried apple rings can also be used instead of the banana

 3. Baked apple

This is a snack my mother often prepared for me as a child and I often helped by stuffing it. It is a good child-friendly recipe.

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To make:

  • Core an apple using a corer. Make sure you line it up centrally or you’ll end up with it going in diagonally and leaving part of the core remaining (I speak from experience…)
  • Once cored, fill the apple with sultanas, honey, a little coconut oil, and cinnamon.
  • Bake the apple in an oven for 15-20mins (or until soft) at 200C.
  • Serve with Greek yoghurt

TIP: This also makes a great dessert.

Screen Shot 2015-01-28 at 14.09.21


4. Oats

Oats have to be one of my favourite ingredients ever. They are very versatile, can be eaten as they are, or cooked, and can be added to both sweet and savoury dishes.
These can be used to make hot or cold bowls of deliciousness.
NOTE: If you require it to be gluten free just use gluten-free oats rather than ordinary ones.

Ideas:

  • Cold: Serve oats with milk, honey, grated apple, and pecan nuts.
    Or try this cold serving idea
  • Hot: Cook oats with water (milk or 50/50), and stir in frozen berries or fresh berries. Sweeten with maple syrup if desired.
Cold serving suggestion (see link above for method)

Cold serving suggestion (see link above for method)

Hot berry oats (porridge)

Hot berry oats (porridge)


5. Frozen banana ice-cream

This is unbelievably cool. Get it, cool?! (Sorry, I can’t help making that joke…)
But it is honestly a really incredible snack when blended in a blender because it develops the look and consistency of banana ice-cream. (Albeit, ice-cream with no unhealthy refined sugar, added colouring, and cream.)

  • To try for yourself, simply cut a banana into chunks, and freeze.
  • Once frozen, place the banana pieces into a blender, and blend until the pieces are combined into a thick, ice-cream looking substance.
  • NOTE: Do not, as I did the first time (very rookie mistake), freeze a whole banana with the skin on. It’s not difficult to work out why that failed to work!

Frozen banana ice-cream


Hope you enjoy the snacks as much as I do. They are ones which I regularly make for myself.


Disclaimer: Biscuits, muffins, pastries, and chocolates are, of course, fine to eat in small amounts, occasionally, just not all the time! And anyway, once you’ve tried the above snacks, you may no longer be tempted by those ones.


Want to read more? Here are some options:

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Feel free to comment below with your favourite sweet snacks or pop me a Tweet. I’d love to know!


 Copyright HLDCblog2015.

Pina Colada Style Drink

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This is a superbly delicious drink which is made from only three ingredients and takes just a few minutes to prepare. It is cool, creamy, and sweet yet has a hint of heat from the stem ginger adding a subtle kick. As a non alcohol drinker, this is a great alternative.

I have seen a few pineapple and coconut ‘juice drinks’ sold in shops which consist of pineapple juice from concentrate, sugar, sweeteners, water, coconut ‘flavouring’, and sometimes even added colouring. Pineapple and coconut is, in my opinion, a match made in heaven so in creating this recipe, you can enjoy the taste of the two flavours combined, but in an entirely natural and wholesome way free from anything artificial.

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This is the sixth smoothie recipe in my January smoothie series aiming to help you kick off the new year in a healthy way. Links to the previous recipes can be found at the bottom of this page. Back to this post now.

Pina Colada Style Smoothie

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Here is the recipe:

  • 1 cup chopped pineapple (either sweet fresh pineapple or drained unsweetened tinned pineapple)
  • 1 cup chilled coconut milk (I tend to use a coconut milk that is made like other nut-milks, such as almond, i.e. it has water added and is not the sometimes high fat tinned versions)
  • Approx. 1 1/2cm slice fresh stem ginger

NOTE: The amount of ginger varies depending on the size of the root, and of your liking of ginger – add more or less as desired)

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Method:

Add everything to a blender and blitz until thoroughly blended and smooth.

Garnish with a sprinkling of desiccated coconut and/or a wedge of pineapple.

Sit back and enjoy!

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Tips:

  • For an extra cool drink add 1/2 cup ice cubes before blending
  • If you would like an alcoholic version then add some rum

Here are the links, as promised earlier, for my previous smoothie recipes:

  1. Creamy Green Energy Machine
  2. Tropical Dream
  3. Breakfast Smoothie with a Kick
  4. Good Morning Smoothie
  5. Detox Green Smoothie

Would you like more recipes like this? Then be sure to SUBSCRIBE to the blog (link over to the right) You can subscribe via email or via a WordPress account.

I can also regularly be found Tweeting here, posting foodie pics here, and Facebooking here, so feel free to follow me on any or all of those platforms 🙂

Have a nice day,

Helen x


 Copyright©HLDCblog2015.

Smoothie 5: Detox Green Smoothie

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This post focusses on my tried and tested ‘Detox Green Smoothie’ recipe. Since the beginning of the year I have been drinking a number of smoothies regularly – usually to start my day. See earlier posts. This green smoothie is one of my recent creations. It contains many green elements: avocado, kale, kiwi, celery and pear. Sweet and savoury blends are the best way to go when making green smoothies to avoid the unappetising watery-veg-puree which will often occur if you fail to add anything naturally juicy, such as a pear, to a smoothie containing leaves such as kale.

The smoothie is rich in antioxidants, vitamins, and fibre. In addition, the water adds hydration and naturally occurring sugars provide energy. This is an ideal smoothie to drink in the morning but can easily be enjoyed at any time of the day. If you have never eaten kale before, though, it may be better to use spinach first as it will ease you into the taste of green smoothies (spinach is milder and easier to blend). Also, if you have a hand blender rather than a full-sized blender then spinach may again be a better option as the result will be smoother. You can use a hand blender with the kale if you don’t mind a more textured smoothie. I use kale with both hand blenders and full-size blenders as I’m not fussed but I know other people who insist on smoothies perfectly smooth so the option is yours!


Here is the recipe:                

Smoothie

Detox Green Smoothie

                                               

Ingredients:

  • Photo

    Avocado

    1 cup raw kale

  • 1/2 of a ripe hass avocado
  • 1/2 kiwi
  • 3/4-1 cup water (depends how thin you like the smoothie)
  • Approx. 1/4 stalk celery
  • 1 ripe conference pear

Method:

1. Make sure everything is washed, peeled, and in suitably sized pieces.

2. Add all ingredients into blender and blend until smooth

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Kiwi fruit

3. Check consistency to decide if you would like to add more water.

4. Serve and enjoy

Note: Green smoothies are not to everyone’s taste but they are VERY good for you so hopefully you’ll enjoy this one!

If you would prefer a completely different type of smoothie, try this ‘Tropical Dream’ smoothie (recipe here).

For more of my recipes, foodie pics, and meal ideas, follow this blog (button over to the right of this post if viewing on a desktop computer), or find me on Twitter, Facebook, Instagram, and PinInterest.

Helen x


Copyright©HLDCblog2015

Smoothie 4: Good Morning Smoothie

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Tired? Half-asleep? Keep reading and try the recipe that follows.

Here is a refreshing smoothie that is made using a combination of store cupboard tinned fruit and fresh fruit. It is free from added sugar, thickener or anything else, just pure fruit and water. The sweetness of the smoothie will depend upon the sweetness of the fruit and so if you’d like a sharper smoothie use a green rather than red apple. Also, using an unripe green kiwi rather than a golden one will give a sharper result. I prefer just a hint of sharpness so tend to just stick with the broken grapefruit for that.

It is entirely up to your personal preference, though. Have a go at experimenting with different combinations and find your favourite! It’s fun coming up with various tasting ones.

Good Morning Smoothie

Ingredients:

  • 1 apple
  • 1/2 golden kiwi
  • 2 slices of pineapple (I used unsweetened tinned pineapple as I didn’t have fresh)
  • 1 tbsp of broken grapefruit (tinned)
  • Water

Method:

1. Peel, core, and cut apple into chunks.

2. Scoop flesh out of kiwi.

3. Add the fruit into a blender with a little water and blend.

4. Add more water to thin if desired.

NOTE: I use golden kiwis as they tend to be much sweeter than green kiwis. They are easier to get hold of in the summer rather than winter, so if making in the winter then you can substitute a green kiwi for the golden one.

This is the 4th smoothie recipe from a series of posts I’ve been doing since last week. For the earlier recipes see:

1. Creamy Green Energy Machine

2. Tropical Dream,

3. Breakfast Smoothie With a Kick.

For more healthy recipes, meal ideas, and tips, you can follow us on Twitter, Facebook, and Instagram.

Helen x


Copyright©HLDCblog2015