Roasted Tomato Soup

A hearty lunch that warms your bones ❤️
2 pounds tomatoes, quarted (any variety will do)

2 medium red onions, quartered

4 cloves garlic, halved

2 tablespoons olive oil

1 teaspoon sea salt + more to taste

1/2 teaspoon ground pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 cup vegetable stock

1 teaspoon sea salt + more to taste

1/2 teaspoon ground pepper

1/4 teaspoon celery salt, optional

fresh, sliced basil for topping
Instructions
Preheat the oven to 400°F/200°C

Add the tomatoes, red onions, and garlic cloves to a large baking sheet. Drizzle the olive oil over the vegetables, sprinkle half the sea salt and pepper and stir to coat.

Roast the vegetables for 30 minutes. Turn the baking sheet about half way through.

After 30 minutes remove the veggies from the oven and let cool for a few minutes.

Add the veggies to a blender along with the stock and seasonings and blend until smooth. If you want a thinner consistency of soup add more stock to suit your preference.

At this point the soup was still warm enough for us to eat, but you may need to heat it up more on the stove first.

Slice some fresh basil for topping and serve

Healthy(ish) Mince Pies

Tis the season to be jolly! And eat your weight in food!

I’m in love with this healthier version of mince pies!!!

Definitely going to give them a go ready to leave out for santa

Ingredients
Mincemeat:

  • 100g of raisins
  • 100g of cranberries
  • 100g of sultanas
  • 1 apple
  • 1 1/2 tsp of ground cinnamon
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp ground ginger
  • 2 oranges
  • tsp of vanilla bean paste/extract

Mince Pie Cups:

  • 250g of almond flour
  • 2 tbsp of coconut sugar
  • 2 tbsp of coconut oil
  • 1egg

Directions:
• Juice the oranges and place in a saucepan.

• Chop the apple into little pieces and place in the saucepan with raisins, sultanas, cranberries, vanilla, 1/2 tsp of ginger, cinnamon and nutmeg. Simmer on a low heat for 15 minutes.

• Mix the almond flour with the coconut sugar, 1tsp of cinnamon, coconut oil and egg and combine until a dough forms.

• Turn oven on at 160C.

• Grease some cupcake tins with coconut oil ready to place the almond flour dough.

• Place a tbsp of dough into each cupcake mould and mould into a cup shape ready to place your mincemeat in the middle. Add 1 tbsp of mincemeat into each cup.

• With the left over dough, roll out and then cut out circles that are big enough to cover the top of the cups and place on top.

• Place in the oven and bake for 25 -30 minutes

Mexican Stuffed Peppers

🌟Ingredients 🌟
4 large red and/or green bell peppers/capsicums

1 1/2 tsp olive oil, divided

3-400g extra-lean ground beef

1 cup finely chopped red onion

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp sea salt

1/4 tsp chilli powder

3 cloves garlic, minced

1 can unsalted black or pinto beans, drained and rinsed

1 cup fresh or frozen corn kernels, thawed

2 tbsp organic unsalted tomato paste

2 tsp fresh lime juice

Chopped fresh cilantro leaves for garnish, optional
🌟Directions 🌟
💛Preheat oven to 200˚C. With a paring knife, carefully trim bottoms of peppers so they stand upright; do not cut through flesh. Slice off tops and remove and discard stems; finely chop tops and set aside.
❤️Carefully insert a paring knife into cavities of peppers and trim away seeds and membranes from insides. Wrap each pepper in foil and arrange upright in an 8-inch square baking dish. Bake until slightly softened, about 20 minutes. Remove from foil and set aside until cooled slightly. Reduce oven heat to 180˚C.

💚Meanwhile, in a medium nonstick pan, heat 1 tsp oil on medium. Add beef and sauté, breaking up with a wooden spoon, until cooked through, about 8 minutes. Remove beef from pan, cover and set aside; keep pan on medium heat.

💛To pan, add reserved chopped pepper tops, onion, cumin, coriander, salt and chilli powder. Sauté, stirring often, until softened, about 4 minutes. Add garlic and sauté for 1 more minute. Stir in beans, corn, tomato paste, lime juice and beef. Reduce heat to medium-low and cook, stirring, for 5 to 6 more minutes.

❤️Brush bottom of 8-inch square baking dish with remaining 1/2 tsp oil. Stand peppers cavity side up in dish. Spoon beef mixture into peppers, packing tightly. Cover with foil and bake until peppers are tender and filling is heated through, about 35 minutes.

Enjoy 😋

Honey & Garlic Beef stir fry 

Ingredients:

  • Beef steaks
  • Egg or rice noodles

For sauce: 

  • Honey
  • Garlic
  • Cornflour
  • Soy sauce 

– Leave a saucepan of water to boil for the noodles

– cut the beef steaks into strips


The sauce:

Add a few squirts of soy sauce, a squirt or spoonful of honey and a tea spoon of garlic together in a glass

Then squeeze a fresh lime in and add a teaspoon of corn flour


– Throw the strips of beef into a pan and cook

– once the water is boiled throw in the egg noodles


– Chop the peppers and the long stem broccoli


– once the beef is brown, add the vegetables into the mix 


Give it a stir and a fry….

After a couple of minutes add the sauce, followed by the noodles bit by bit and give it a good old mix!


Mix and serve 🙂

Its National Cupcake Week!

Did you know its National Cupcake week?

Yes a whole 7 days devoted to indulging on baking cups filled with assorted sponges and light heavenly creams.

Just because you may be living healthily it doesn’t mean that you have to miss out on all the fun! The key to successful Healthy living is indulging every once in a while, and learning to make happier, healthier choices as a whole while still enjoying life and food!

Here’s a great cupcake recipe that you don’t have to feel guilty about, made especially with our Juiceplus chocolate powder and lots of dessert amazingness in between.

(No Juiceplus, no problem..just switch it for cocoa powder)

Chocolate Mocha Cupcake Recipe

choco-sour-cream-cupcakes-hl-1981656-x

12-14 CUPCAKES

Ingredients:

CUPCAKES

  • 1/2 cup (42g) Juiceplus chocolate powder
  • 3/4 cup (95g) of self-raising flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/3 cup of natural honey
  • 1/2 cup (100g) packed light brown sugar
  • ¼ cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/4 cup almond milk

The Coffee fudge FROSTING

  • 1 cup cashew or macadamia nuts (110g)
  • 1/4 cup coffee powder (105g)
  • very scant 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 4 tsp pure maple syrup (10g)

Easy Peasy Directions:

  1. Preheat the oven to 350°F (177°C).
  2. Make the cupcakes:Whisk the powders and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, honey,  oil and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the almond milk. Gently whisk and  then
  3. Stir until *just* combined; do not over mix. The batter will be a little thin.
  4. Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides

baking.jpg

5.Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean.

6. Allow to cool completely before frosting.

Make the frosting: 

Combine all ingredients together and whisk until creamy.

#winning

There are also many alterations you can make to mix it up a bit

Why not add some caramel extract to add a little sweetness?

Or if you’re not a fan of coffee, stick to just a simple vanilla frosting

chocvanilla

Not a fan of chocolate? Use our Vanilla JP Powder!

vanilla-bean-cupcakes-with-salted-caramel-frosting-createdbydiane

Or try Mint extract, the options are endless!

For mini cupcakes: For around 36 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.

Can’t wait to get my baking hat on Sunday..Ready, steady, cake.

LwL x

#tastyin20:Stuffed Turkey Peppers 

Ingredients for 3 people (or 2 nd make lunch for the next day!)

 – 1 pack of Turkey mince or slices

– 1 onion

– mozzarella or feta cheese (you choose)

– 1 can of chopped tomatoes

– 3 large peppers (colour of your choice) 

– Tomato Purée 

– Herbs

Chop the onions and throw them into a preheated pan with the turkey ..

In the meantime
Chop the peppers in half and carve out the middle.
Add the tinned tomatoes once the chicken starts to turn golden brown..

And some herbs.. 

Leave to simmer for 5 mins ..

Is the chicken fully cooked? Remember salmonella Is not your friend. 

Check by taking a small piece out of the pan to try. 

Stuff the peppers with the filling, and add the cheese on top


Pop them in the oven for a few minutes so the cheese melts and the peppers soften.

Voila !

No I’m not colorblind..I love these so much I’ve made them twice now, with different colour peppers. 

For an added pazaaz, you can throw some basmati rice on the plate too if you wish.

The world is your pepper

LwL X