Friday, 29 July 2016

Açaí bowl (+ blogging goodbyes)

Oh goodness.... it's been a while since I last blogged. Oops. In fact - almost 3 months.

What have I been doing during this time?!?! Where have I been?! Why the neglect?!

Welllll between finishing up university, moving back to Northern Ireland + into a new home, travelling around South/Central America + California, spending time celebrating both my husband's + my own graduation back in Scotland, and finally becoming a registered Nutritionist. You can say it's been pretty hectic. But in a very, very good way. It's been a fun few months, yet unfortunately with not having much time to think of new recipes/write them up, the blog was pushed unto the back burner. 

As well, this will sadly be the last Juicy Lucie Foods recipe post I ever do! I'm so sorry. I've absolutely loved sharing lots of meal ideas with you over the course of my time at university. As well, I have loved even more that you guys have enjoyed making them for yourselves. When I began this blog, I hoped that it would be inspiring, and that the thought of healthy eating wouldn't be daunting or restrictive. In fact, that you could see that it can be done on a student budget, simple to make and still taste delicious. 

Over the years my love for cooking and experimenting with ingredients has grown. As well as knowing that eating healthily is all about BALANCE. One simple word. Yet can sometimes be challenging for us to grasp. When I started out on my Nutrition course, I was quite restrictive on what I ate, as I was over-aware of what I was putting into my body. However over time, and especially with doing the blog, I realised that wasn't a healthy way to live. Besides indulging every now and again (nutella from the jar anyone??), I learnt to get creative in the kitchen, and make healthier alternatives of my favourite treats (*hello nice cream and caramel squares*). Which in my opinion, taste as good as the original thing, as well as being nourishing for your body. Yay!

Life's too short to be overly restrictive. Enjoy what you eat! I think nowadays, society has sadly over-complicated food, with fad-diets and low fat/sugar laden products etc. As well as making you feel somewhat 'guilty' for not drinking a raw-kale-dairy-everything-free smoothie on a daily basis. Eating healthy is meant to be so simple! Love good, fresh and nourishing ingredients bursting with flavour. Eat seasonally and try to buy ingredients locally if possible. Buy and cook in bulks. Share meals with friends. Challenge yourself to new recipes/ foods you've never tried before, and remember to treat yourself. You know what people say about a healthy body equalling a healthy mind; it's so true! So if that means eating a Krispy Kreme every now and again to keep sane. Do it. Balance is key.

This may be the last recipe post I'll do for my Juicy Lucie blog, however this is not goodbye, as I've been excitedly planning a new food business venture to embark on. I CAN NOT WAIT to share it with you all. Keep your eyes on the look out over the forthcoming weeks for news about it (eeeeek!). Love you all lots & I can't thank you enough for reading my blog posts over the years. Makes my heart so happy!!! So in return, here's a recipe to say a massssssive thanks for being absolute legends. Over and out. 

Juicy xx

Açaí bowl

Serves 1

1 Frozen Banana
1 tablespoon of Acai Powder
1 tablespoon of Nut Butter
60g of Frozen Mixed Berries
50ml Milk of Choice (Cow's/ Almond etc)
1/2 teaspoon of Vanilla Essence

  1. Place all ingredients into a food processor and blend until creamy/smooth. 
  2. Transfer into a bowl and top with whatever you fancy! Examples: granola, sliced bananas and chia seeds.



P.S. Acai berries are packed with antioxidants and taste amazing when added into smoothies. They can also come in a pulp form. However I tend to use the powdered. It may be difficult to find in your local supermarket but I recommend buying online. I'm pretty sure I saw packets on Amazon!

Thursday, 5 May 2016

Cinnamon and Chia Seed Energy Balls

Makes 12

250g Pitted Medjool Dates
2 tablespoons of Water
90g Pecans
100g Almonds
2 Handfuls of Sunflower Seeds
2 tablespoons of Chia Seeds
1 teaspoon of Cinnamon
1 teaspoon of Vanilla Extract

  1. Simmer dates in a saucepan with water on low heat for 5 minutes.
  2. Whiz all other ingredients, in a food processor for a couple of seconds, until they've almost formed a flour-like consistency.
  3. Add dates to the food processor - making sure no water from the saucepan also goes in.
  4. Blend until a sticky paste is formed.
  5. Using a tablespoon, scoop out the mixture, and roll into balls with your hands.
  6. Store refrigerated in an air-tight container for up to 1 week.

Tuesday, 19 April 2016

Mixed Berry Overnight Oats

Serves 2

200g Porridge Oats
200ml Coconut Milk*
60g Frozen Mixed Berries
2 tablespoons of Chia Seeds
2 tablespoons of Thick Yoghurt (either Greek or Skyr)
4 teaspoons of Maple Syrup
1/2 teaspoon of Vanilla Extract
Pinch of Salt and Cinnamon

* coconut milk; from a carton rather than a can
  1. The night before you'd like to eat these oats - blitz the berries and coconut milk, for a few seconds, until a berry-milk forms.
  2. Add it alongside the other ingredients in a large bowl and mix with a spoon until well-combined.
  3. Place in a jar or tupperware - then pop the lid on. (You could also transfer the oat mixture into a bowl, and cover with clingfilm, if you've got time for a leisurely breakfast. The initial options are for transportation sake.)
  4. Leave the oats in the fridge overnight to soak and infuse all the amazing flavours.
  5. The next morning, remove the lid/clingfilm and top with anything you fancy. I like desiccated coconut, more yoghurt, raspberries and chia seeds with this particular flavour. Enjoy!

Tuesday, 5 April 2016

Raw Banoffee

Chocolate Base

60g Rolled Oats
50g Pecans
20g Medjool Dates, pitted
2 tablespoons Maple Syrup
2 tablespoons Coconut Oil
2 tablespoons Cacao Powder
1 tablespoon Warm Water
Pinch of Salt

Caramel Filling

100g Medjool Dates, pitted
2 ripe Bananas
1 tablespoon Maple Syrup
1 tablespoon Coconut Oil
1 tablespoon Warm Water
1 teaspoon Vanilla Extract

Whipped Cream Topping

1 can Full-Fat Coconut Milk
Dark Chocolate for garnishing


  1. Firstly, line a 23 x 12-cm loaf tin with greaseproof paper.
  2. Add all the base ingredients into a blender. Whiz together for a few minutes, until well-combined, and then transfer mixture into lined tin.
  3. Press down mixture, using a fork, until a compacted base has formed. 
  4. Cut half a banana into small coin pieces and layer on top of the chocolate base.
  5. Place in the fridge whilst you make the other layers.
  6. Blitz filling ingredients in the blender, with the remaining 1 1/2 bananas, for a few minutes until it resembles a caramel-like consistency. 
  7. Smooth caramel over the base and banana coins. Place back into the fridge.
  8. Open coconut milk can, and carefully remove only the solid layer at the top, transferring it into a mixing bowl. Avoid any liquid as this will prevent it resembling whipped-cream.
  9. Whip the coconut cream using an electric whisk for a few seconds.
  10. Remove tin from the fridge and smooth over coconut cream. 
  11. Grate some dark chocolate and sprinkle on top to garnish.
  12. Place banoffee tin back into the fridge. Allow 2 hours to set before serving.


Monday, 21 March 2016

Dark Chocolate Peanut Butter Cups

Dark chocolate + peanut butter. Need I say anymore? My all-time favourite sweet and salty treat, made with no refined sugar, but still with all the amazing great taste. YES PLEASE!

Makes 10

For Peanut Butter layer:
10 tablespoons of Peanut Butter
1 tablespoon of Coconut Oil
Pinch of Salt

For Chocolate Layer:
160g of Dark Chocolate (70%)
2 tablespoons of Coconut Oil

10 small muffin cases
  1. First, heat the coconut oil in a microwave for 20 seconds. Add it to the peanut in a mixing bowl. Stir ingredients together and sprinkle with pinch of salt.
  2. Set out muffin cases unto a baking tray.
  3. Transfer a tablespoon of PB mixture into each muffin case and place into the freezer whilst you prepare the chocolate layer.
  4. Melt the chocolate and coconut oil together, either in a bowl over a saucepan of simmering boiling water, or carefully in a microwave. 
  5. Remove baking tray with muffin cases from the freezer. Scoop a tablespoon of chocolate unto each peanut butter cup. If there's any chocolate left, just fill up the cups, and place back in the freezer for an hour.
  6. They'll be ready to eat whenever you like after that! Just keep them stored in the freezer and remove 10 minutes before you plan to eat them. Once they've settled to  room temperature - enjoyyyy some guilt-free snacking!

Wednesday, 9 March 2016

Smashed Chilli and Lemon Peas

What do you do when there's no avocado left?! Option 1.) cry and have a melt down. OR 2.) make smashed peas instead. The ultimate first world problem. I'll go with the latter - no one's got time to cry over avocados when peas can make an amazing alternative. They have a similar fibre content as our beloved avo yet double the protein.


1 cup of Frozen Peas
2 tablespoons of Lemon Juice
2 tablespoon of Extra Virgin Olive Oil
1/2 teaspoon of Chilli Flakes
Season to taste with salt and pepper

  1. Leave peas to thaw for an hour or microwave for 20 seconds. Both work equally well.
  2. Drain any water residue from the defrosted peas.
  3. Mash peas with fork and add in other ingredients. Mix together.
  4. Use as a topping on toast or in a big salad bowl.



Monday, 15 February 2016

Sweet Potato Cottage Pie

Who doesn't love a bit of oh-so-creamy sweet potato mash and deliciously stewed beef?! The perfect cure to warming and nourishing your belly when it's freeeezing outside. Hang on in there - Spring is around the corner. Well here's hoping.....

Filling:
500g Beef Mince
500ml Beef Stock
1 Brown Onion, diced
1 Carrot, diced
1 Garlic, finely chopped
1 tablespoon Olive Oil
1 tablespoon Tomato Puree
1 tablespoon Oregano

Mash:
600g Sweet Potatoes; washed, peeled and chopped in chunks
100ml Milk
15g Butter
Salt and Pepper to season


    1. 1. Heat oven to 220oC.
      2. Heat a large saucepan and fry the mince until browned. Once it has cooked- set aside and add oil to saucepan. Add the vegetables and cook on a gentle heat until soft, for about 10 mins. 
      3. Add the garlic, flour and tomato purée, increasing the heat and cook for 2 minutes, then return the beef to the pan. 
      4. Add the stock and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. 
      5. Check after about 30 mins and add a little more stock if beginning to dry out. Season well. 
      6. Meanwhile, peel the potatoes and begin making the mash topping. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender for 20 minutes.
      7. Drain well, then allow to steam-dry for a few minutes. Mash well with the milk and butter. Season with salt and pepper to taste.
      8. Spoon meat into ovenproof dish and top with mash to cover. 
      9. Cook in the oven for 25-30 mins, or until the topping is golden.