9 Delicious Walnut Recipes

Walnuts, the nuts of wonder, not only taste amazing but can also provide us with countless benefits. Eating them as a snack is the easiest way to consume a couple of walnuts a day but how about some more adventurous ways of adding them into our diet?

Walnuts, the nuts of wonder, not only taste amazing but can also provide us with countless benefits. Eating them as a snack is the easiest way to consume a couple of walnuts a day but how about some more adventurous ways of adding them into our diet? Today I want to share with you a selection of delicious recipes which incorporate this wonder nut. I hope they will get you inspired.

blue-cheese-tartines-with-apples-arugula-walnutsBlue Cheese Tartines with Apples, Arugula & Walnuts

broccoli-salad-with-apples-walnuts-and-cranberriesBroccoli Salad with Apples Walnuts and Cranberries

butternut-squash-and-pomegranate-kale-salad-with-spiced-honey-walnutsButternut Squash and Pomegranate Kale Salad with Spiced Honey Walnuts

chopped-walnuts-twist-cookiesChopped Walnuts Twist Cookies

coffee-walnut-cakeCoffee Walnut Cake

maple-granola-with-walnuts-and-cranberriesMaple Granola with Walnuts and Cranberries

pear-and-apple-frittata-with-walnuts-goats-cheese-and-honeyPear and Apple Frittata with Walnuts, Goats Cheese and Honey

walnut-banana-protein-pancakesWalnut Banana Protein Pancakes

walnut-sage-cranberry-stuffed-mushroomsWalnut, Sage & Cranberry Stuffed Mushrooms

Which of those tickles your fancy?

And if you are in a super experimenting mood, remember walnut pairs well with apple, apricot, banana, caramel, chocolate, cinnamon, nectarine, peach, pear, plum, rum.

Coconut and Almond Truffles

These Coconut and Almond Truffles are the perfect way to indulge in some festive cheer without overloading on sugar. Quick and easy to prepare they will provide you with a sweet fix with the addition of a nutritional kick.

These Vegan Coconut and Almond Truffles are the perfect way to indulge in some festive cheer without overloading on sugar. Quick and easy to prepare they will provide you with a sweet fix with the addition of a nutritional kick.The recipe was created by Amanda Hamilton, a TV Nutritionist working in connection with digestive health brand Udo’s Choice.

Ingredients:

  • 80g dates
  • 60g almonds ground or 60g of almond pulp from a Soyabella machine
  • 30g desiccated coconut
  • 15g cocoa powder
  • 2tbsp maple syrup
  • 1/2tsp vanilla essence

Method:

In a food processor blend together the dates, almonds (or leftover almond pulp) until they form a crumbly paste. If it’s too thick, add a little water, but only enough for it to just come together. Depending on personal taste, the truffle mixture doesn’t need to be totally smooth; some nutty pieces and chunks can be a good thing.

Add the cocoa powder and blend until mostly incorporated.

Remove the nut mixture from your food processor and place it in a large bowl. Stir in half of the shredded coconut, maple syrup, vanilla extract and mix until smooth.

If the truffle mixture is too sticky at this point, place it in the freezer for about 30 minutes so it firms up slightly. Measure the truffle mixture out as about 1 heaped tablespoon each.

Roll it into balls by rolling the mixture between your palms then roll the truffles in the remaining shredded coconut.

Truffles are at their best when cold so for the best results place the truffles in the freezer and allow to them harden for at least 1 hour. Store the remaining truffles in the freezer removing only what you are planning to eat now and allow them to soften at room temperature for about 10 minutes before serving.

If this recipe takes your fancy you should definitely pop over to Udo’s Choice website and check they extended selection of nutritional healthy recipes.

These Vegan Coconut and Almond Truffles are the perfect way to indulge in some festive cheer without overloading on sugar. Quick and easy to prepare they will provide you with a sweet fix with the addition of a nutritional kick.

Homemade Haddock Fishcakes

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.Ingredients:

  • 500g cooked haddock*
  • 4-5tbsp homemade breadcrumbs
  • 2 large eggs
  • 1tbsp fish sauce
  • Small bunch of parsley; finely chopped
  • Dash of sunflower oil
  • 10g butter

*we normally use leftover haddock to make our fishcakes, which means that I use fish I cooked myself and my fish was cooked with salt, pepper and herbs. If you cook your fish plain you might want to add some fresh cracked pepper and maybe an additional half a spoon of fish sauce into the mixture.

Method:

Pop your haddock into a large bowl and using a fork or two shred it a little to break up any large chunks. Do not squash it too much as you want to retain some of the fish flakes and not to turn it into a mash.

Add eggs, fish sauce, a dash of sunflower oil, chopped parsley and 4 heaped table spoons of breadcrumbs.

Mix well but gently with your fingertips, do not mash it.

If needed, because the mix is to wet, add an additional spoon of breadcrumbs. It will really depend on the method by which you cooked your haddock in the first place and how moist the fish is.

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.Divide the mixture into 8 equal parts.

Form a ball in the palm of your hand and then with the flat of your hand squash down slightly until you achieve a kind of burger shape. Do not make your fishcakes too high as they will not cook properly, the middle will still be cold when the outside has burnt.

Pop into the fridge for at least 15 minutes. This will allow them to set better.

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.Preheat a heavy bottomed frying pan, add 10g of butter and a splash of sunflower oil and fry about 4-5 minutes on each side or until nice and golden.

Serve warm or cold with a green dressed salad and enjoy!

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.

Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.

Coconut Cream Puffs

A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

Ingredients:

  • 1 tin coconut milk (not shaken)
  • ~125ml water
  • 50g butter
  • 75g raw organic coconut oil
  • 200g flour
  • 4 large eggs
  • 100g desiccated coconut
  • Icing sugar (optional)

Method:

Pre-heat the oven to 200ºC.

Line 3 large baking trays with baking paper.

Open the unshaken tin of coconut milk and split out the thick creamy part from the watery part. Place the collected creamy part into a large bowl and the remaining watery part of the coconut milk pour into a measuring jug.

Add water to your measuring jug until you have a total of 250ml of the milk / water mixture.

Pick a medium sized heavy bottom cooking pot; add the milk / water mixture, butter and coconut oil. Cook on a medium heat and bring to a boil.

Once boiling reduce the heat to low, add the flour and stir vigorously (seriously vigorously) keep the pan over a low heat for about 1 minute whilst stirring or until the mixture forms a ball and comes off from the edges of the saucepan.

Remove from the heat and put aside to cool.

In the meantime prepare the filling by adding the desiccated coconut into the creamy part of the coconut milk and mix until well combined.

Once your puff mixture is nice and cool, beat in to the dough the eggs, one at the time.

You are aiming for fairly thick mixture…

Use a teaspoon to measure out your puffs… one full teaspoon of mixture equals one puff (you should ended up with around 24 puffs).

Spread them nicely on the lined baking sheets you prepared earlier and space them out evenly as they are going to grow.

In case your fretting because you only have one baking tray then rest assured so do I… I just bake mine one tray at a time in the middle of the oven. The dough will wait quite happily until it is time to create the puffs for tray number two and three.

Bake your puffs for 18-20 minutes at 200ºC.

Do not open the door to check on them as they are prone to simply collapse 🙁 you are looking for just turned golden in colour puffs.

Once baked, remove from the oven and move immediately onto a cooling rack.

Allow them to cool completely before filling.

To fill them simply cut them in half, thickly spread some coconut filling across the bottom half and pop the lid back on.

If desired, to make them look even more delectable sprinkle with icing sugar.

Enjoy!

I hope you will like them as much as we do.

A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

*This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find even more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com

A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

8 Fat Burners in Your Fridge & Pantry

Losing weight and burning fat is never easy. Most diets are all about saying ‘NO’ to things we love to eat (unless of course you, just like me, follow Thinking Slimmer and eat what you fancy, when you fancy it, simply by listening to your body)… but even then it’s good to know which foods can help us burn fat faster. Below you will find a list of 8 “fat burners” with expert explanation as to why and how they work.

Losing weight and burning fat is never easy. Most diets are all about saying ‘NO’ to things we love to eat (unless of course you, just like me, follow Thinking Slimmer and eat what you fancy, when you fancy it, simply by listening to your body)… but even then it’s good to know which foods can help us burn fat faster. Below you will find a list of 8 “fat burners” with expert explanation as to why and how they work.

Chilli
We all recognise that chilli helps us heat up, even making us break a sweat after consuming it. ‘This is called diet-induced thermogenesis. It is this process that is excellent for those who want to lose weight as it encourages our body to burn up calories rather than storing them. It is the active constituent capsaicin that creates the heat in our body from the food ingested. Studies have also shown that chilli may help to decrease your appetite too. More good news for those wanting to reduce their snacking between meals!’ explains nutritionist Elouise Bauskis.

Brown rice
This is a much better choice than white rice for many reasons. ‘Firstly, it is much more nutritious, as it hasn’t been as refined as white rice, and therefore maintains more of its fibre, protein and nutrients. On the glycaemic index of foods brown rice is a medium GL food, whereas white rice is a high GL. If you want to lose weight and for proper blood sugar balance generally, which will help you on many levels, you should ideally consume only low and medium GL foods daily.’ says Dr Marilyn Glenville, the UK’s leading nutritionist, author of The Natural Health Bible for Women.

Quinoa
‘This is a fabulous substitute for rice or pasta. Quinoa is actually a seed, so lower in carbohydrates, higher in protein and it’s very nutritious with generous amounts of minerals. It’s also alkalising and it will be much more beneficial for balancing blood sugar levels as part of a meal. Balanced blood sugar levels will decrease fat storage.’ says Elouise.

Almonds
Almonds are high in essential nutrients especially the minerals and vitamins. They are also full of nourishing healthy fats as well as being high in protein. Fat and protein make you feel fuller for longer, which should encourage you to snack less. They also help to balance your blood sugar levels and improve insulin sensitivity, which is an essential part of healthy weight loss and management.’ explains Glenville.

Cinnamon
‘It can help weight management by helping to stabilise and normalise blood sugar levels, which can keep you fuller for longer, while reducing cravings for sweetness. It is also a digestive herb, gently warming your stomach, aiding in the breakdown of your food more efficiently.’ adds Elouise.

Green Tea
‘Green tea contains a wealth of antioxidants, the most powerful of them being EGCG, a substance that can boost metabolism. To put it most simply the nutrients found in green tea increase the levels of hormones that tell the fat cells to break down fat. This results in fat being released into the bloodstream making it available as energy.’ says Bauskis.

Coffee
‘Caffeine boosts your metabolism by up to 3-11%, which may aid in weight loss. It has also been shown to increase fat burning, by up to 10% in individuals who are obese, and 29% in those who are lean. This effect may decrease over time though as your body becomes used to the caffeine. The chlorogenic acid in coffee helps reduce glucose absorption. Coffee can also dramatically boost your physical performance, on average by 11-12%. By releasing fatty acids from the fat tissues for the body to use as ‘fuel’, and by increasing adrenaline levels in the blood, it makes our bodies ready for physical exertion. Coffee will increase your energy prior to a workout, whilst also strengthening endurance, which will enhance athletic performance.’ Elouise explains.

Eggs
They are one of the healthiest foods on the planet! ‘The yolk is super nutritious. It contains lecithin, nutrients and antioxidants, especially lutein and zeaxanthin. Eggs are full of good quality protein that is easy to assimilate. Plus they help you feel fuller for longer, which will encourage you to eat less. They have a positive effect on cholesterol levels, increasing our “good” HDL cholesterol whilst decreasing the “bad” LDL cholesterol.’ explains Glenville.

*Post based on press release. To find out more visit: www.nutricentre.com and www.marilynglenville.com