Coconut & Lemon Bliss Balls

These tangy bliss balls have just enough sweetness to satisfy your sweet tooth cravings. They are refined sugar free and have a higher protein content thanks to the additional whey protein powder making them an ideal little healthy snack.

Lemon & Coconut Bliss Balls These tangy bliss balls have just enough sweetness to satisfy your sweet tooth cravings. They are refined sugar free and have a higher protein content thanks to the additional whey protein powder making them an ideal little healthy snack.Ingredients:

  • 100g shredded coconut + some extra for rolling
  • 50g grounded almonds
  • 4tbsp natural honey
  • 2tbsp vanilla whey protein powder (heaped)
  • 2tbsp organic raw cold pressed coconut oil (flat)
  • 1tsp vanilla essence
  • 1 lemon; zest + juice

Method:

Wash and dry your lemon, then zest and juice it removing any pips 😉

In a food processor place all the ingredients and blend until well combined… if needed use a silicone spatula to scrape the sides.

Lemon & Coconut Bliss Balls These tangy bliss balls have just enough sweetness to satisfy your sweet tooth cravings. They are refined sugar free and have a higher protein content thanks to the additional whey protein powder making them an ideal little healthy snack.Roll into small balls – you should have enough mixture to create 24 double bite sized bliss balls – then roll in some extra shredded coconut to give them a nice finished look.

Place on a plate, cover with foil and chill in the fridge for at least 30 minutes.

Keep refrigerated and enjoy as required 🙂

Lemon & Coconut Bliss Balls These tangy bliss balls have just enough sweetness to satisfy your sweet tooth cravings. They are refined sugar free and have a higher protein content thanks to the additional whey protein powder making them an ideal little healthy snack.If you aren’t a big fan of lemons, why not try them with oranges instead… I didn’t try it yet but I bet they will be delicious too… just don’t add the entire juice or your mixture might be too loose and it will not “glue” as intended.

Since I started my journey with Thinking Slimmer and slimpod I have lost all my chocolate cravings but I still get the urge to have something sweet from time to time. Despite having some sort of chocolate products in the house they aren’t appealing to me any more… frankly I would rather be standing in the kitchen for half an hour creating a new batch of bliss balls than have a piece of chocolate. It’s funny how people can change, hey? A few month ago, I couldn’t be bothered with making “healthy” snacks; when I wanted something sweet, I wanted it now and this instance… now… I am more than happy to wait until something yummy and tasty and healthy is ready…

Coconut & Lemon Bliss Balls These tangy bliss balls have just enough sweetness to satisfy your sweet tooth cravings. They are refined sugar free and have a higher protein content thanks to the additional whey protein powder making them an ideal little healthy snack.How about you?

What do you do when the need for sweet strikes you?

These tangy bliss balls have just enough sweetness to satisfy your sweet tooth cravings. They are refined sugar free and have a higher protein content thanks to the additional whey protein powder making them an ideal little healthy snack.

Citrus Infused Fresh Mint

Citrus Infused Fresh MintWhen it’s hot and sunny, there is nothing better than a glass of a cold, refreshing drink.

I love mint, I always have and I hope I always will. I remember one time whilst I was still at university my friends and I took a trip to Bulgaria during our summer break. It was unbelievably hot and stuffy despite the gentle breeze coming off from the sea. I spent the entire two weeks drinking frozen water with an added mint liqueur (honestly not due to the alcohol content but because of the taste); there was no such thing as a mint flavouring anywhere around at the time and the idea of making a fresh mint tea each and every morning wasn’t really an option either… I have a ton of great memorises connected to the mint flavour… anyways… instead of infusing just pure water, I decided to infuse a fresh brewed mint tea.

My Citrus Infused Fresh Mint.

Ingredients:

  • 1 large bunch of fresh mint
  • 1l water
  • ½ lemon (un-waxed)
  • ½ orange (un-waxed)
  • 2 slices of pineapple
  • Crushed ice (optional)

My Citrus Infused Fresh MintMethod:

Carefully wash your lemon and orange; cut them in half and put one half aside for a moment, then slice the other half of each fruit. Peal your pineapple and cut out two thick slices.

Wash and roughly tear the mint and place it in a large pitcher.

Boil a litre of water and pour over mint.

Allow it to cool for 15-20 minutes, then add the sliced fruits (being lemon, orange and pineapple).

Put aside (or pop into the fridge) and allow to infuse for a few hours.

Serve over crushed ice with slice of lemon and orange on the side.

Depending on the type of mint you have used you will get a different colour in your final drink. Peppermint will produce a light green colour, whilst use of lemon mint (which I used here) will resolve in more yellow one.

I’ve never use chocolate mint before but I hope to find it in a store one day. I don’t suppose it will give me a chocolate coloured drink but I would hope for a slight hint of chocolate at least.

I hope you will like my creation it as much as I do.

Citrus Infused Fresh Mint.Enjoy, if you decide to try it.

Herbs Infused Grilled Trout

Lately we were introduced to the wonders of so called “Ukrainian BBQ” – it is a long story but let me tell you this – all you need is some outdoor space, 3 large bricks, some dry wooden sticks and a metal griddle… this will provide you with an amazing grilling experience… just like they did in an old days, I believe. There is really no need for elaborated BBQ “machines”; the food which comes out from this simple construction is spectacular! And today I would like to share with you herbs infused grilled trout, which we grilled on this low tech barbecue.

Herbs Infused Grilled TroutIngredients (per fish):

  • 1 whole trout, gutted and cleaned
  • 1 slice of lemon
  • ½ clove garlic; minced
  • 1 spring fresh thyme
  • 1 spring fresh rosemary
  • 1 spring fresh lovage
  • Pinch of herb salt (or make your own with sea salt and a mix of herbs)

Method:

1. Herbs Infused Grilled TroutWash and clean your trout.

2. Herbs Infused Grilled TroutCut the heads off. (It is always better to buy fish whole; the fresher the fish the more they will have shiny sparkly eyes… that become more foggy as they get older, so buying headless fish might be considered risky).

3. Herbs Infused Grilled TroutSlash each side of your trout a few times along its length… you want your cuts to penetrate the skin and get to the flesh but not so deep that your fish starts to fall apart during the grilling process.

4. Herbs Infused Grilled TroutSprinkle your fish with the herb salt if you have it in your cupboards otherwise your own herb and salt mixture. Don’t forget to season inside the cavities as well.

5. Herbs Infused Grilled TroutMince some garlic and spread it throughout the inside cavity.

6. Herbs Infused Grilled TroutNow it is time to stuff our fish; to begin with stuff it with lemon slices (one slice cut in half for ease of fitting), followed by the rosemary, thyme and lovage.

7. Herbs Infused Grilled TroutPlace them on a platter adding a little bit more of the seasoning on top and then leave to marinate for as long as you can but at least for a while (being around an hour). Remember the longer you leave it the more the flavours will have chance to penetrate through the fish.

8. Herbs Infused Grilled TroutOnce you are ready, start your low tech BBQ and once it is nice and hot and the flames have fully died down then start to grill your fish. Your trout will need around 5-7 minutes on each side depending obviously on the size of your trout.

Herbs Infused Grilled Trout.My Herbs Infused Grilled TroutServe with a fresh green salad and enjoy the delicious smokey moist tender divine almost orgasmic taste.

Do you like fish?

If not why not, what is wrong with you?

What’s your favourite fish and way of serving it?

Yum

herbs-infused-grilled-trout

White Chocolate Lemon and Poppy Seed Muffins

Now here is a funny thing… just a few short days after I shared with you my recipe for Triple Lemon and Poppy Seed Sheet Cake I went shopping and found some very unusual bars of chocolate, they were White Chocolate – Lemon & Poppy Seed… what a coincidence, hey?

I’ve never tried a chocolate like this before so I decided to remake my cake recipe into a muffin recipe and include this new chocolate in to the mix.

The idea was good in principle but the chocolate flavour did get lost a bit… I still have one more bar so I might try to include it in a different bake with a more defined flavour… but for now I present to you my White Chocolate Lemon and Poppy Seed Muffins 🙂

White Chocolate Lemon and Poppy Seed MuffinsIngredients:

For the muffins:

  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter; soften
  • 3 eggs
  • 1tsp baking powder
  • 1 bar of lemon & poppy seed white chocolate
  • Zest of one lemon
  • 25ml of fresh lemon juice
  • 25g poppy seeds

For the crumble topping:

  • 80g plain flour
  • 40g butter; cubed into small pieces
  • 40g caster sugar
  • ½tsp vanilla sugar

Method:

Preheat the oven to 180C (160C if fan assisted).

First on the list of things to do is a typical crumble. In a bowl sift the flour and then using your fingertips rub the butter in till the mix resembles breadcrumbs; incorporate both sugars and pop the entire mixture into the fridge.

Now, we can start on the muffins themselves.

Line a 12 holes muffin tin with paper muffin cases and set aside.

Wash, zest and juice the lemon.

In a large bowl sift and mix together flour, sugar and baking powder; add the butter, eggs, and 25ml of the lemon juice.

Gentry stir in the poppy seeds and crushed chocolate; pour the mixture into your earlier prepared muffin cases.

Remove crumble topping from the fridge and sprinkle on top.

Bake in the pre-heated oven for 20-25min or until golden brown.

Remove from the oven and allow them to cool for a few minutes then move them onto a cooling rack to cool completely.

Enjoy!

My White Chocolate Lemon & Poppy Seed MuffinsMy White Chocolate Lemon and Poppy Seed MuffinsWhite Chocolate Lemon and Poppy Seed Muffins
Yum

Quick and Easy Lemon Drizzle Cake

Quick and Easy Lemon Drizzle Cake

Lately we seem to have become obsessed with a Lemon Drizzle Cake. In the last 2 weeks I have baked one seven times 🙂 It was proving very hard to “save” the cake until I could actually take some pictures, but a few days ago I succeeded, so here you go – my Lemon Drizzle Cake recipe.

Ingredients:

1. Quick and Easy Lemon Drizzle Cake

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter
  • 1tsp baking powder
  • Zest of one lemon
  • Icing sugar for decoration

For the lemon drizzle:

  • 50g caster sugar
  • Juice of one large lemon

The above ingredients will make a cake that fits perfectly in an 8” loaf tin.

Method:

Preheat the oven to 180C fan.

Grease and line your baking tin, or just grease it if you have problems with making a perfect lining like me 😉

In a large bowl mix together all the dry ingredients being: flour, sugar and baking powder.

2. Quick and Easy Lemon Drizzle Cake

Add the zest from one large lemon. Due to possible wax coating on the lemons nowadays remember to wash it well before grating the zest (I like to keep it in a bowl of hot / boiling water for a few minutes first).

Melt your butter a little, so it is nice and soft (20sec in pulses in a microwave should do the trick).

Add the butter and eggs to your mixing bowl and beat all the ingredients until smooth.

3. Quick and Easy Lemon Drizzle Cake

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 40-45min or until golden brown.

4. Quick and Easy Lemon Drizzle Cake5. Quick and Easy Lemon Drizzle Cake

Remove from the oven and allow it to cool for a few minutes.

6. Quick and Easy Lemon Drizzle Cake

Mix lemon juice with sugar and prepare to drizzle.

I like to remove my cake from the tin before drizzling begins and place it on a cooling rack.

“Stabbing” the cake all over with a little toothpick will help your drizzle to soak deeper into the cake, but it is an optional extra.

Drizzle your cake and allow it to cool…

When totally cool, sprinkle the cake with a little bit of icing sugar, which will give it a nice even finish.

If you want a more crunchy drizzle, use granulated sugar and for even more crunch go with icing sugar.

If you decided to give this cake a try and it is not lemony enough for you, just add a bit of lemon juice inside the cake during the mixing process and it will boost the lemon flavour right up.

Quick & Easy Lemon Drizzle Cake

Happy Baking!