Take Life by the Horns and Charge with my LIFE MAKING, JUMP STARTING, GET UP and GRAB IT SMOOTHIE!

Life is all about being the BEST YOU, you can possibly be, and making the most out of each and everyday! Balancing a career, family, friendships, a relationship, and time for yourself can be difficult at the times, and waking up every morning ready to jump out of bed to start your day isn't alway easy (especially after a few too many wines the night before)!

Don't get me wrong I love coffee, but caffeine is purely a stimulant which will give you a kick, but will leave you needing yet another kick later on in the day! In reality, your body craves REAL FUEL in the form of ENERGY and NUTRIENTS to create daily inspiration from within, which will make for a productive, happy and balanced life. I believe happiness is from within, and for me that begins in my tummy! Feed your tummy the right things and your body will glow from head to toe!

So here is my:

LIFE MAKING, JUMP STARTING, GET UP and GRAB IT SMOOTHIE!

It will give you the physical energy and mind power to grab your day by the horns and charge through it like a PRO!!!Now don't let its color fool you! The nutrient rich Green Powder gives the smoothie a green color, but taste wise; you won't even know it is there!!!

Serves 1

1 Ripe banana-

(Peeled, chopped and frozen) *See note

1/2 Ripe mango-

(Peeled, chopped and frozen) *See note

1 cup Almond milk -

(Skim milk if almond milk is unavailable)

1 scoop Protein powder (I love banana or vanilla flavor)

1 scoop Greens powder **See note

1 tsp Flax seed *** See note

1/2 cup Low fat + low sugar, vanilla yoghurt

4-6 Ice Cubes

Whack it all in a blender for 2 minutes and you have yourself my LIFE MAKING, JUMP STARTING, GET UP and GRAB IT SMOOTHIE! Enjoy!

* I like to take a couple of ripe bananas and mangos at a time, peel and chop them and pop them in the freezer until I need them! This step is a must, as they are WAY BETTER frozen! Frozen banana and mango will make your smoothie so creamy you'll think it is full of ice cream!

**Greens powder is my little secret!!! It is AMAZING for energy boosting! It is a mix of various super greens, super foods and probiotics and is packed with nutrients!!!

***Flax seed is filled with omega fats which have endless health benefits!

~ Helps to prevent high cholesterol, heart disease, cancer and weight gain

~ Promotes healthy skin, nails and hair

~ Increases Metabolism and helps you lose weight

SUPER POWER COCONUT NUT BALLS

Protein Shakes and Protein Bars are great snacks when you are working out and getting fit, so why not try my quick and easy recipe to help you get your butt into shape!!!

SUPER POWER COCONUT NUT BALLS!

~ SUPER DELICIOUS

~ SUPER HIGH IN PROTEIN

~ SUPER ENERGY BOOST

~ SUPER POWER

WARNING: SUPER POWER COCONUT BALLS ARE SUPER ADDICTIVE!

Eat a couple of my bite size protein balls pre-workout and they will give you a super healthy boost of energy to pump those weights and nail that treadmill!

Replace your usual post-workout protein shake or protein bar with 2 of these 'Super Powered Balls' or as a snack on the go. They are all natural and will give you the protein you need to build and repair muscle, and keep your tummy grumbles away!

1/2 cup Almonds

1/4 cup Peanut Butter

1/2 cup Dates

1/2 tsp Cinnamon

1 TBS Honey

1/3 cup Dried fruit (cranberries, diced apricots, sultanas)

1/2 cup Shredded coconut

1/2 cup Rolled oats

1 ~ In a food processor, pulse almonds until they are chopped nicely.

2 ~ Add dates, peanut butter, cinnamon and honey, and pulse until combined.

3 ~ Add coconut, rolled oats, dried fruit and pulse 3-4 times to combine.

4 ~ Take 1 teaspoon of mixture and squish together in the palm of your hand to

form a ball.

5 ~ Place on sheet pan and repeat until all the mixture is gone.

6 ~ Refrigerate for 30 minutes and enjoy!

Tip: I like to use dried cranberries as they give this mixture a tart bite, but chopped dried apricots, or raisins would work too!

Happy Cooking Foodies!

Steal the Show: MINTED PEA with PROSCIUTTO and FETA BRUSCHETTA

I love to have friends over for wine and nibbles, but I don't like being stuck in the kitchen preparing food while every one enjoys themselves. This little number will be the life of the party and for once, you will actually be there!

My friends love this dish, but it isn't just for parties! Most of the ingredients you will already have in the cupboard, so you really can throw it together anytime! Try it for breakfast, lunch, dinner, or even Sunday brunch and I promise you, you will soon be addicted!

MINTED PEA with PROSCIUTTO and FETA BRUSCHETTA

Ingredients

1 Whole grain baguette

1 1/2 C Frozen peas, thawed

1/2 Onion, finely diced

1 bunch Fresh mint leaves

1 Lemon, juiced

3 TBS Parmesan cheese,finely grated

1/4 cup EVOO

Ground black pepper

3 slices Prosciutto

2 TBS Frozen peas, thawed

Method

1 ~ Preheat oven to 400 degrees F (200 degrees C)

2 ~ Sweat onions in a saute pan with a little EVOO over medium low heat until translucent. This should take 6-8 minutes.

3 ~ add 1 1/2 cups peas. Cook until heated through.

4 ~ Slice baguette diagonally into 1 cm (1/2") slices. Place on sheet pan and toast in the oven for 5-6 minutes until golden and crunchy. Lay the prosciutto on a separate sheet pan and place in the oven for the same time, until the prosciutto is a little darker and crunchy.

5 ~ In a food processor add the hot peas and onion, lemon juice, black pepper and mint leaves (save a few for garnish).

6 ~ Puree for 4-5 minutes until almost completely smooth, stopping every so often to scrape down the sides. Add the parmesan cheese and continue blending.

7 ~ As the food processor is on, drizzle the EVOO into the spout slowly.

8 ~ Once the puree is smooth and creamy, take a spoonful of the mixture and place on top of the toasted slice of baguette. Top with a little crumble of feta, prosciutto, a couple of peas and mint torn mint leaves. Drizzle with a little extra EVOO and serve!

Delicious!

Tip: Taste the puree as you go along. Check for seasoning, mint, acid and texture. Depending on your taste you may like to add a little more lemon juice, mint, salt or pepper.

Happy Cooking Foodies!

PUMPKIN and SQUASH: Bang! Done! 3 Ways!

Seasonal ingredient:

PUMPKIN and SQUASH

There are countless types of pumpkin and squash. Orange, yellow, green, stripy, round, long, big or small!

I love them all but if I had to choose my favorites, I would have to say:

1. Butternut Squash

2. Japanese Pumpkin

3. The little teeny weeny baby pumpkins and squash.

They are full of flavor and rich in nutrients including Vitamin C, B1 and B6, Potassium and fiber, but they are best known for their heart disease and cancer fighting Carotenes. Not only are they good for your body but taste unbelievable!

BANG! DONE! 3 WAYS!

SWEET ROASTED BUTTERNUT SQUASH with GREEK YOGHURT and CRUNCHY SEEDS

- This impressive dish is so EASY, HEALTHY and just all round AMAZING!

ROAST PUMPKIN and ROCKET SALAD with FETA, PECANS and HONEY DRESSING

- This is my all time FAVORITE SALAD! It's super healthy and superbly delicious!

and for Dessert...

PUMPKIN CHOCOLATE BROWNIES! Yes! You heard me right... PUMPKIN CHOCOLATE BROWNIES!

- These rich chocolate brownies are SO GOOD and SO GOOD FOR YOU!!! NO BUTTER and NO SUGAR just ALL NATURAL GOODNESS!!!

SWEET ROASTED BUTTERNUT SQUASH with GREEK YOGHURT and CRUNCHY SEEDS

Ingredie

nts:

1 w

hole Butternut Squash, washed

2 TBS Honey

1 TBS EVOO (Extra Virgin Olive Oil)

Salt

1/2 tsp Cayenne pepper

Crunchy Seeds

Reserved seeds from Squash *see step 2

1 tsp EVOO

1/4 tsp Cinnamon

salt

To Serve

1 cup Fat Free Greek yoghurt

3 TBS Honey

2 TBS Scallions, sliced

Method:

1 ~ Preheat oven to 350 degrees F (175 degrees C)
2 ~ Cut pumpkin in half down the centre lengthways and scoop

out the seeds and set to the side.3 ~ Trim ends off and slice 1 inch pieces, creating half moon shapes.
4 ~ In a large mixing bowl, whisk together 2 TBS honey, 1 TBS EVOO, salt and cayenne.
5 ~ Add squash to honey mix and toss until all pieces are coated.
6 ~ Place on a sheet pan and roast for 30-40 mins or until tender and slightly golden.
7 ~ Meanwhile clean all the flesh off the squash seeds and place in a bowl with 1 tsp of oliveoil, cinnamon and a little salt.

8 ~ Toss together and place on a sheet pan in oven and toast for 15 minutes giving the seeds a little shake every 5 minutes.
9 ~ To Serve ~ Smooth Greek yoghurt evenly over serving plate with a spatula. Pile up the butternut Squash, drizzle honey around edge of yoghurt and on top of squash and sprinklewith toasted seeds.

ROAST BUTTERNUT SQUASH + ROCKET SALAD with FETA, PECANS + HONEY DRESSING

Ingredients:

500 g Butternut Squash, peeled

and cut into 2 cm cubes

1 TBS Extra Virgin Olive Oil (EVOO)

Salt + Pepper

200 g Rocket (Arugula)

150 g Feta Cheese, roughly chopped into 1cm pieces

½ cup Pecan nuts

Dressing

¼cup Balsamic Vinegar

¼ cup EVOO

2 TBS Honey

1 TBS Dijon mustard

Method:

1 ~ Preheat oven to 400 degrees F (200 degrees C)

2 ~ Place Butternut squash on a sheet pan, drizzle with the EVOO, salt and pepper.Toss with hands until all the squash is coated in oil. Bake in the oven for 30 minutes.

3 ~ Place Pecan nuts on a separate sheet pan and place in the oven for 4 minutes thenremove to cool.

4 ~ Meanwhile, to make the dressing, place all ingredients in an empty jar and tighten the lid. Shake for one minute.

5 ~ Once squash is cooked, remove from oven and let cool.

6 ~ Place rocket in large bowl and pour dressing around edges of the bowl. Toss to dressleaves.

PUMPKIN CHOCOLATE BROWNIES

Ingredients:

250 g Pumpkin

1/2 cup Honey

100 g Dark Chocolate

2 tsp Vanilla Extract

2 TBS Coconut Oil or Olive Oil

2 Eggs

1/4 cup Whole Meal Flour

1/4 cup All Purpose Flour

1/4 cup Ground almonds (Almond Meal/Flour)

1/3 cup Cocoa Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 cup Dark Chocolate Chips

1/2 cup Pecans or Walnuts (Optional for added protein)

Method:

1 ~ Preheat oven to 375 degrees F.

2 ~ Grease and regular 9 by 13 inch sized brownie baking pan and line bottom with baking paper.

3 ~ Peel and cut into pumpkin into 2 inch pieces. Place in bowl with 1 TBS water, cover with plastic wrap and cook in microwave for approximately 3 minutes or until completely tender. Drain and puree in food processor. Leave to cool.

4 ~ Melt chocolate in microwave for 15 seconds at a time until you have only a couple of lumps of chocolate left. This will prevent you from burning the chocolate! (It should take approximately 45 seconds in total)

5 ~ Combine the wet ingredients (pureed pumpkin, honey, coconut oil, vanilla and eggs) in a large mixing bowl, whisk until completely smooth.

6 ~ Whisk in the melted chocolate.

7 ~ In a separate medium mixing bowl sift in dry ingredients (whole meal flour, AP flour, salt, cocoa powder, almond meal and baking soda) and stir with spoon to combine.

8 ~ Add chocolate chips to dry ingredients. *If using pecans or walnuts add them now.

9 ~ Add the contents of the dry ingredient bowl to the wet ingredients. Gently fold in with a rubber spatula until the second all of the flour is incorporated.

10 ~ Pour into prepared pan and bake for 25 minutes.

11 ~ Remove from oven and let cool completely.

12 ~ Once brownies are completely cool, turn out on to a wire rack, slice into squares and enjoy!