Feel-Good "Fro-Yo"

Unless you're some kind of superhuman, you are going to crave ice cream from time to time. Or every single day, if you're me! If only ice cream were healthier...
Maybe it can be! You can still get that luscious, creamy, cold hit of richness without the health consequences or the expanded waistline. All you need is fruit. You can be lactose-intolerant, coeliac, on a plant-based diet, a paleo diet, whatever. I dream of a world where everyone can eat as much ice cream as they want!!! And thanks to this healthy little treat, it can happen.

The recipe is as simple as this:

1. Blend frozen fruit in a food processor or blender with a little bit of liquid to make it smoother.

That's it. That's all there is to it. In the end, you get a creamy, cold bowl of utter deliciousness that satisfies your ice cream tooth(you know you have one, too!). Play around with different combinations of fruits and liquids. If the fruits aren't creamy enough, add in a bit of avocado(fresh, not frozen!) until you reach the right consistency. Add in spices and spreads like cinnamon, cocoa, honey or even some superfood powders for an extra little boost.

I really enjoy a simple mix of Banana and Cinnamon with some almond milk, but here are some of my other fave combinations:

Mango-Peach
- 2 parts Mango, 1 part Peach, 1 part Banana, a splash of Water

PBB&J
- 3 Bananas, a few Strawberries, 1 tbs Peanut Butter, a splash of Almond Milk

Chocolate
- 1/2 Avocado(fresh), 2 Bananas, 1 tsp Cocoa/Cacao powder, a splash of almond milk

Enjoy!

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Baked Apple Cinnamon Porridge Cups

These amazingly delicious mini porridge bakes are hearty and filling, but their size makes them easy to just grab and go on busy mornings. They are bursting with fruity goodness for a satisfying and nutritious way to start the day. Bake a large batch and keep in the fridge for a week or freeze and thaw as needed.  

Serve warm or cold, plain or topped. I personally like them warm with some Greek yogurt, fresh fruit and a drizzle of honey on top: YUM! 

Makes 12 cups
Ingredients:
- 2 cups oats (I use steel-cut and old-fashioned)
- 1 1/4 cups almond milk
- 2 small apples
- 1 banana
- 5 dates (or 1/2 cup any dried fruit)
- cinnamon
- 1 tbs any nut butter
- pinch of salt
- drizzle of maple syrup (or honey)

Optional superfood add-ins for extra goodness!
1-3 tsp each:
- Maca powder
- Hemp protein powder
- Chia seeds

Method:

1. Preheat oven to 400°F.

2. Combine oats and milk in a mixing bowl.

3. Chop the apples, banana and dates into small chunks. Experiment with different sizes to see what you like. I love biting into a giant chunk of sweet, tender apple!

4. Add the fruit to the oat mixture and stir in as much cinnamon as you like, as well as the nut butter, salt, maple syrup and any optional add-ins.

5. Spoon the mixture into large muffin tins that have been greased with coconut oil or cooking spray.

6. Bake in the oven for about 15 minutes, until the tops turn golden brown. Turn out and enjoy!

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Shepherd's Pie

Here is a recipe for my hearty Shepherd's Pie, perfect for a cold winter's night! The garlic in the potato topping makes this farmhouse classic even more divine. This recipe is very special to me, as it is the first real dish I ever cooked on my own from scratch. You can mix and match ingredients, depending on what you prefer or the kind of diet you follow. Remember, at the end of the day, you're the one eating it, so personalize it!

A beautiful, garlicy, fluffy, yet crunchy mashed potato topping

Ingredients:
- olive oil
- 1 onion, chopped
- 3 celery stalks, sliced
- 3 carrots, halved lengthwise and sliced
- 2 lbs ground meat/meat substitute (I use a 50/50 beef/pork mix)
- 2 tbs Worcestershire sauce
- 2 tbs crushed tomato (ketchup works, too!)
- 2 cloves garlic, crushed
- 2 cups beef or veggie stock

- 2 tbs flour
- dash salt and pepper
- 1 cup frozen peas
- 1/2 cup frozen corn
- 5-6 large potatoes
- 4 cloves garlic, whole and peeled

Method:

1. Soften onions, celery and carrots in a large, hot pan with a drizzle of olive oil.

2. Make sure the pan is really hot and add the meat and cook fully through.

3. Mix in Worcestershire sauce, tomato, and garlic. Gradually, stir in stock. Bring to a simmer and stir in flour. Sprinkle in salt and pepper.

4. Partially cover meat mixture and let it continue to simmer on low for 45 minutes.

5. While the meat is bubbling away, bring the potatoes and garlic to a boil in a pot of heavily salted water. Cook until tender when pierced.

6. Preheat the oven to 350°F

7. Drain the potatoes and garlic and mash them together, adding a little milk, cream or butter, if you like!

8. Pour the meat mixture into a deep baking dish. Round, square, rectangular, just make sure it all fits! Even out the meat across the bottom and season with salt and pepper.

9. Dollop those amazingly garlicy potatoes over the meat and smooth evenly. Use a fork to fluff the potatoes and make a pattern on top(I usually opt for a crosshatch design. Get creative!). Season with salt and pepper.

10. Bake in the oven for roughly 30 minutes, until the potatoes begins to crisp into a lovely golden brown colour. Serve and share!

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