Gluten- free Beetroot and Chocolate Muffins


Crimson beetroot and dark, good quality chocolate make an amazing combination. These super healthy muffins are extremely chocolaty and rich. Beetroot is high in Vit A and C as well as potassium, calcium and iron. 70-85% Chocolate is rich in magnesium, iron, copper and manganese  and make these tasty muffins guilt-free and nutritious.


To get started, steam 2-3 Beetroot for about 20 min until soft. Set aside until cool, then peel and finely grate into a bowl. For an earthier taste you can peel and grate raw beetroot (a bit like you would for carrot muffins). That’s what I did. 🙂 Continue reading “Gluten- free Beetroot and Chocolate Muffins”


Best ever gluten free Carrot muffins

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These carrot muffins are moist and delicious. Iced with cream cheese & honey, topped with walnuts and dusted with cinnamon are simply the best !


Recipe makes 18 muffins

1 1/2 cups sugar

4 eggs Continue reading “Best ever gluten free Carrot muffins”

Sugar-free “Almond Macaroons “

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Almonds are an excellent source of Vitamin E and powerful antioxidant, making these macaroons, a nutritious snack for your family.

Xylitolis made from 100% Birch tree extract and is a healthy sweet alternative.

Having some egg whites in the fridge gave me the perfect opportunity to whip up some almond macaroons to nibble on.


Ingredients makes 18 macaroons

3 egg whites stiffly beaten

2 Tsp Xylitol

150 -175g ground almond

18 blanched almonds

Beat egg whites and add Xylitol

Continue beating until stiff.


Fold ground almond into the stiffly beaten egg whites


Put spoonful onto lined baking tray and top each macaroon with a blanched almond.

Bake @ 150 degrees for 20 min. Lower temperature to 100 degrees and dry out for 30 min .

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Freezing these macaroons makes them crunchy and scrumptious. My husband  “the cookie monster” said that they hit the cookie graving bull’s eye. 🙂


Tip: To blanch almonds, place a handful in a bowl of boiling water. Let them stand. When water is cool the skins will peel off easily.

Avocado – Pear Smoothie !

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 Avocado is highly nutritious and contains a vast amount of vitamins, minerals and Omega 3 fatty acids. It makes the smoothie creamy and pairs with the pectin and vitamin-filled pears. What a tasty combination!

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Adding refreshing cucumber, leafy green kale, lime and a heart of romaine, gives it extra fiber and antioxidants. If you are not watching your weight add 1 Tbs coconut oil  which will make the smoothie lush and delicious.

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 The smoothie can be sweetened by adding a banana.

Ingredients: Makes 4 glasses

1 Avocado

2 ripe Pears

1/2 cucumber

3-4  kale leaves

1/2 heart of romaine

1 lime

1 Tbs coconut oil

1 banana

300ml filtered water

Blitz ingredients in a blender.

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So good for you !

Blackberry, Rhubarb and Apple Smoothie


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Blackberries, Rhubarb, and apples are the perfect trio. They are an excellent sources of favonoids which boost absorption of Vit C.


Adding 4 dates for sweetness and 1 Tbs coconut oil mellows tartness of blackberries and raw rhubarb. Kale is high in Vit B and a powerful antioxidant.

Voila another perfectly healthy start to your day!

Continue reading “Blackberry, Rhubarb and Apple Smoothie”