These pancakes are so very simple and yummy. I threw them together one night when I hadn't prepared anything for dinner and the kids were going crazy. Pancakes themselves are just flour and milk, so I upped the protein content of these with an egg and some ricotta, which helped me feel ok about feeding the kids pancakes for dinner! They were devoured and made the little tummies in our home very happy.

• 1 cup spelt flour – or gluten free flour if necessary
• 1 heaped tsp baking powder
• 2/3 cup oat milk
• 1 egg
• ½ medium zucchini grated
• ½  cup corn kernels, fresh or tinned
• ½ cup smooth ricotta
• A pinch of salt and pepper
•  
  Heat a fry pan on the stove top whilst you make the pancake mix. If your fry pan isn't hot your first pancake will most likely be a flop.
  Mix the dry ingredients together with the milk, egg and ricotta until smooth and there are no lumps. If the mixture is a bit runny add in some extra flour, and if it is a little dry add some extra milk. Add in the zucchini and corn and mix well.
  ​
  Cook each pancake until bubbles form on the surface and then flip over, cooking approx. a further 1 minute.
  I didn’t have any tasty cheese when I made these, but if you do have some this would be a good addition. You can serve them with extra ricotta on top and tomato, with some bacon and mushrooms or even just as they are for a tasty snack.                                                                                                                                                                                          I actually put a small amount of maple syrup on these for my little particular eater and she happily ate them. I don’t recommend this unless you have trouble getting your little ones to eat anything that isn't yogurt, toast or cheese! Anyone with me there? I have one babe who eats everything, and another who is quite the challenge. If I let her eat white rice for every meal she would be mightily happy! 

          These pancakes are perfect for breakfast or a snack too, have them anyway you like. 

          Big love,

          Ally xx

Last night I had 3 punnets of strawberries in my fridge, and 500gm of ricotta. Both were almost about ready to go off. So what did I do? Made a strawberry cheescake slice of course! This recipe is so yummy, and I gained inspiration for it from Wholefood Simply. If you haven't checked out Wholefood Simply yet, go do it now! 

Ingredients:
Base Layer:
1 cup macadamia's
8 large juicy medjool dates

Strawberry cheesecake layer:
250gm fresh strawberries
250gm fresh ricotta
1 cup coconut flakes
1 to 2 tbsp maple syrup - you may not need this if your strawberries are very sweet
1 tsp vanilla essence

Method:
In your thermomix (or food processor) place the macadamia's and dates. Process for 10 seconds on speed 6. This left some chunky nut pieces, so if you want it smoother keep processing to your desired consistency. Spread this mixture over the base of a lined slice tray and pop it in the freezer to set whilst you make the top layer.

For the top strawberry layer, place all of the ingredients into your thermomix. Blend for 10 seconds on speed 5. Again this left some texture in the mixture, so if you want it very smooth just keep processing until you get it how you want it. Spread this layer over the base, and pop back into the freezer for at least 1 hour to set. 
Slice and enjoy :)

This is so yummy and I hope you enjoy it too xx

Chia pudding Recipe - makes 2 to 4 serves 

• ½ cup chia seeds
  
  
• 1 cup coconut milk
  
  
• 1 cup oat or almond milk
  
  
• Splash vanilla essence
  
  
• Small dash of real maple syrup if you like it sweet
  
  

Mix together in a bowl and leave to set in the fridge overnight. In the morning top with some fresh banana or frozen berries and greek yogurt! If you want it to be vegan, use coconut yogurt. 
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Yum! This recipe has been adapted from one by Adele from Vegie Head, and it's freakin delicious. 

Ingredients:
1 cup of raw buckwheat, rinsed and drained
1/2 cup chopped coriander
juice of 1 lemon
 
1 onion diced
1 clove garlic
1small  zucchini diced
1 tin red kidney beans
1 tin crushed tomatoes

1/2 tsp chilli flakes
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp ground cumin
salt and pepper to  taste

1 fresh tomato diced
1 large avocado diced
fresh spinach and rocket leaves to serve
Organic salsa to serve
Diced cucumber and capsicum would also go nicely.
You can add some  coconut yogurt on top for a delicious taste sensation!

Method:
Put the buckwheat in a pot with 2 cups of water. Bring to the boil and then simmer until all the water has evaporated. Mix in the coriander and lemon juice and allow to sit whilst you cook the beans.
In a pan sauté the onion and garlic until translucent. Add in the well rinsed beans, tin tomatoes, diced 
zucchini, salt and pepper, and spices. Cook for 5 minutes. You could add in some mushrooms at this stage too!

To serve, layer buckwheat mixture, spinach, bean mixture, fresh tomato, avocado, and salsa in bowls. Serve topped 
with more coriander and a dollop of coconut yogurt or sour cream.
Yum!!

Morning everyone :) I've got another delicious recipe for you today. This one is also super simple, has just a few ingredients, and tastes sooo good. 

I've been struggling a little this year with snacks that I can make and take to work. I've got some criteria or my snacks: they must be nutritious, healthy, delicious, portable and offer my body energy. Energy is something I've also been struggling with, hence the snacking criteria. These bliss balls are perfect, meeting my criteria and making me feel like I'm spoiling myself with a special treat.

They are high in cacao, which is a wonderful super food high in magnesium and nutrients that help to create a happy mood and an energetic vibe. 

Walnut Cacao Balls

Ingredients:

1 cup fresh walnuts

1/2 cup raw cacao powder

7 fresh large dates

pinch of sea salt

1 tsp vanilla essence

about 2 tbsp. raw maple syrup (you can add more if you feel that the cacao is too bitter for your taste)

​
All you do is put all of the ingredients into a food processor, and process until a sticky mess forms. Roll this into bite sized balls, and then roll the balls in fresh coconut flakes. Store in the fridge so they harden, and eat anytime you need a delicious snack or energy pick me up.

The great thing about this recipe is that you can use any nut that you like. Almonds would work well, as would macadamias. You could also add in some Maca powder for an extra nutrient and energy hit, and even change up the dried fruit if you prefer a different flavour. Have fun with different combinations :)

Love and happy eating,

Ally chick xx