Recipes | Sharny and Julius
January 26, 2015

Healthy Paddle Pop Recipe

Paddle pops are a summer favourite. Who can forget the chocolate dripping down your arm as you battle the brain freeze from the icecream. That was before we got fat. Since then, we have had to stay away from paddle pops. But no more!

Ingredients: 

  • 4 large ripe bananas, peeled and cut in half
  • Chocolate (see our recipe here)
  • 1/4 cup shredded coconut

Directions:

  1. Line a baking sheet with baking paper.
  2. Insert a Popsicle stick into the base of each piece of banana.
  3. Put melted chocolate into glass jar so you can dip banana.
  4. Dip each banana in melted chocolate.
  5. Sprinkle with coconut.
  6. Place the bananas on the baking sheet and freeze for 2 hours.

This recipe comes from Healthy Junk, get your copy here.

Pin for later: bit.ly/HJpaddlepoppin

 

 

January 26, 2015

Healthy Pad Thai Recipe

Because of Julius’ nut allergy, we have always had to avoid this dish (sad, we know). One day we met the lady who owns our local Thai restaurant and she swore that she would cook Julius his first Pad Thai (ooh the excitement) without
nuts. He fell in love with it, just like anyone else who tries Thai.

Cooked ingredients:

  • 1 package Konjac fettuccine (basically a fibre that tastes like noodles)
  • 1/2 cup raw sunflower seeds
  • 200 grams boneless, skinless chicken breasts cut into cubes
  • 4 eggs, whisked
  • 2 medium sized shallots, finely chopped
  • 5 cloves of garlic, chopped
  • 3/4 cup chopped onion
  • 1 cup Mung beans
  • 3 carrots, julienned
  • 1/2 cup fresh coriander
  • 1 lime, quartered
  • Himalayan Sea salt
  • Ground black pepper

Sauce Ingredients:

  • 2 Tbsp. lime juice
  • 5 Tbsp. fish sauce
  • 5 Tbsp. coconut aminos
  • 2 Tbsp. apple cider vinegar
  • 3 Tbsp coconut nectar
  • 3/4 tsp. ground ginger
  • 1/2 tsp. pepper

Optional: diced chilli

Directions:

  1. Pulse the sunflower seeds in a blender to break them up.
  2. Pan fry them in coconut oil or olive oil until they smell delicious and set aside.
  3. Fry the chicken pieces with the onions, set aside.
  4. Scramble the eggs in the fry pan and pour into the same bowl as the chicken.
  5. Stir fry all the remaining ingredients really fast (they should still be a bit crunchy).
  6. Prepare the fettuccine as described on the packet.
  7. Combine the dressing ingredients in a glass jar with lid and shake.
  8. Combine all the cooked ingredients in a large bowl and toss.
  9. Pour dressing over and toss again.
  10. To make it look fancy, put it into noodle boxes that you can buy from a $2 shop.

This recipe comes from Healthy Junk, get your copy here.

Pin for later: bit.ly/HJpadthaipin

 

 

January 24, 2015

Healthy Onion Rings Recipe

If you’re not into fries, we’ll bet your choice is onion rings. Here’s a recipe that makes onion rings as tasty as their deep fried artery blocking cousins, but without the health risks.

Ingredients:

  • 2 medium onions
  • 3/4 cup coconut flour
  • 2 teaspoons baking powder
  • 3 large eggs
  • 1 tablespoon all purpose seasoning

Method:

  1. Pre heat oven to 180C.
  2. Slice onions and separate into rings.
  3. Place in a bowl of water.
  4. Mix coconut flour, shredded coconut, baking powder and seasoning together in a bowl.
  5. Beat eggs in separate bowl.
  6. Dip wet onion ring in dry mixture, then egg, then roll in dry mixture again.
  7. Place on baking tray and bake for around 10 minutes before turning each ring (or you can just stir them).
  8. Continue baking until brown and very crispy on both sides.

This recipe comes from Healthy Junk, get your copy here.

Pin for later: bit.ly/HJonionringspin

January 24, 2015

Healthy Nuggets Recipe

Chicken nuggets, every kids favourite in their happy meals. Now you can make them at home and they don’t need to be limited to 6 - give them as many as they want because they are healthy!

Ingredients:

  • 2 boneless, skinless chicken breasts cut into cubes
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened shredded coconut
  • 1/8 teaspoon Himalayan sea salt
  • 1 egg
  • 2 tablespoons coconut oil

Directions:

  1. Mix coconut flour, shredded coconut and sea salt together in a bowl.
  2. Beat egg in separate bowl.
  3. Dip chicken cube in egg, then roll in dry mixture.
  4. Heat a frying pan over medium heat and add coconut oil when hot.
  5. Pan fry until chicken is cooked through.
  6. Serve with tomato sauce (recipe here).

This recipe comes from Healthy Junk, get your copy here.

Pin for later: bit.ly/HJnuggetspin

January 24, 2015

Healthy Muesli Bar Recipe

Dry ingredients:

  • 1 cup pumpkin seeds
  • 1 cup dried shredded coconut
  • 4 tablespoons chia seeds
  • 1 cup sunflower seeds
  • ½ cup sesame seeds
  • ½ cup goji berries

Wet ingredients:

  • 8 fresh medjool dates, seed removed
  • 6 tablespoons coconut oil, room temperature
  • 4 tablespoons cacao powder
  • 1 teaspoon vanilla extract


Add after blending:

  • 3 tablespoons sunflower seeds
  • 3 tablespoons pumpkin seeds
  • 2 tablespoons poppy seeds

Method:

  1. In a food processor or blender, pulse the dry ingredients quickly. Do not overprocess.
  2. Place the mixture in a bowl and set aside.
  3. Add all wet ingredients to the food processor or high-speed blender and run until smooth.
  4. This might take some time, and if your blender isn’t strong enough you might have to help out by stirring around a few times with a fork or add a dash of water.
  5. Pour the wet ingredients over the dry ingredients, add final ingredients and stir until well combined.
  6. Spread the batter evenly into a baking dish,and press down firmly.
  7. Place in the fridge for about 30 minutes before cutting into bars.

This recipe comes from Healthy Junk, get your copy here.

Pin for later: bit.ly/HJmueslibarpin

 

January 24, 2015

Healthy Muesli Recipe

Health food manufacturers have caught onto the idea that muesli is better for you than cereal. The problem they have is that muesli tastes so much better (and makes them so much more money) when it is laced with sugar.

Here’s a recipe that will have you feeling full until lunch time, but tastes fantastic.

Ingredients:

  • 1 cup coconut flakes
  • 1 cup activated buckwheat
  • 1 cup sunflower seeds
  • 1 cup pepitas
  • ½ cup sesame seeds
  • ½ cup goji berries
  • 3 table spoons of chia seeds
  • 2 table spoons of coconut oil
  • 2 table spoons of coconut nectar
  • Any other dried fruit, seed or nut that you desire

Directions:

  1. Preheat oven to 180C.
  2. Mix all ingredients together.
  3. Lay baking paper in tray.
  4. Spread mixture out over tray.
  5. Bake in oven for 15 minutes until golden brown and crispy.

Because of Julius’ nut allergy we have no nuts, but if you eat nuts, you can add some raw unsalted almonds or cashews to this recipe if you like.

This recipe comes from Healthy Junk, get your copy here.

Pin for later: bit.ly/HJmueslipin

January 24, 2015

Healthy Mayonnaise Recipe

Mayonnaise always makes us think about the movie Pulp Fiction, where they talk about how the French put mayonnaise on their fries, not ketchup. If that’s what you like, but you don’t want to be a fatty, then here’s the recipe for you!

Ingredients:

  • 3 egg yolks at room temperature
  • 1 tablespoon lemon juice
  • 1 Tablespoon regular natural mustard
  • Pinch Sea Salt
  • Pinch pepper
  • 250g grape seed oil

Directions:

  1. Put egg yolks into blender or bowl and whisk/blend until smooth.
  2. Add lemon juice, mustard and salt and pepper and blend until mixed.
  3. Very slowly drizzle oil while blending or whisking at low speed.
  4. Store in fridge up to 1 week.

This recipe comes from Healthy Junk, get your copy here.

Pin for later: bit.ly/HJmayonnaisepin

January 24, 2015

Healthy Mango Cupcakes Recipe

Cupcake Ingredients:
  • 4 eggs
  • 1/3 cup coconut nectar
  • ½ tablespoons apple cidervinegar
  • 1 tablespoon vanilla extract
  • ¼ cup coconut milk
  • 1/3 cup coconut oil
  • 1 cup of mango chunks
  • ½ cup coconut flour
  • 2 teaspoons Baking powder
  • Pinch of sea salt
Icing Ingredients:
  • 4 fresh pitted dates
  • 2 ripe avocados
  • 1 cup mango squares
  • 1 teaspoon vanilla extract
  • 1/3 cup raw cacao powder
  • Pinch of sea salt
Icing Instructions:
  1. Combine all the ingredients in a blender for 30 seconds until smooth and creamy allow to set in fridge when you make the cupcakes.
Cupcake Instructions:
  1. Preheat the oven to 180C separate 4 egg yolks and whites.
  2. Beat the egg whites until smooth and set aside.
  3. In the food processor, blend the egg yolks with 1/3 cup of raw coconut nectar, ½ tablespoon of apple cider vinegar, 1½ tablespoon of vanilla extract, and ¼ cup of coconut milk.
  4. Slowly drizzle in 1/3 cup of coconut oil in the last minute of blending.
  5. Add a cup of defrosted mango chunks and blend until completely smooth.
  6. Fold the mixture from the food processor into the egg whites making sure there are no lumps.
  7. Sift 1/3 cup of coconut flour, 2 teaspoon of baking soda, and a good pinch of salt into the mixture and stir until it is smooth again.
  8. Evenly divide the batter among the muffin cups, smoothing the tops with the back of a spatula if necessary.
  9. Bake until a toothpick comes out clean in the centre and the cupcakes are firm to the touch, about 25 to 30 minutes.
  10. Let cool completely before you add the icing.

This recipe comes from Healthy Junk, get your copy here.

Pin for later: bit.ly/HJmangocupcakepin

January 24, 2015

Healthy Lemonade Recipe

If you don’t do cola, move onto lemonade and save yourself the high blood sugar issues! It’s so simple too...
Ingredients:
  • Soda Water
  • Lemon
  • Honey (optional)
Method:
  1. Squeeze a lemon into your glass of soda water.
  2. If you’re a sugar addict, you can put a tiny bit of honey in too, but remember that
    honey is a sugar, so you’ll want to cut that back until you’re just having lemon and
    water!

This recipe comes from Healthy Junk, get your copy here.

Pin for later: bit.ly/HJlemonadepin

January 24, 2015

Healthy Lemon Slice Recipe

This is a recipe we’ve been using for years - it’s a great way to get some good fats into your body, without making you fat!
Lemon slices are a fantastic little snack to keep in the fridge too, and just so easy to make.

Ingredients:

  • 2 cups of shredded coconut
  • ¼ cup of freshly squeezed lemon juice
  • ¼ cup of coconut oil
  • 1 teaspoon of grated lemon rind
  • 1 teaspoon of vanilla extract
  • 2 tablespoon of coconut nectar

Method:

  1. Blend all the ingredients together in a food processor until creamy
  2. Line a tray or dish with baking paper
  3. Press ingredients firmly into tray
  4. Place in freezer for about an hour before cutting into squares/shapes.

This recipe comes from Healthy Junk, get your copy here.

Pin for later: bit.ly/HJlemonslicepin

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