In the Kitchen: Pomgranate, pineapple and ginger juice

Ingredients:

  • fresh pineapple chopped
  • fresh pomegranate juice
  • 1 small piece of ginger
  • coconut water

 

  1. Place all ingredients in juicer or nutribullet. Blend serve and enjoy! 


Much love

Paige x

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In the kitchen: super green breakfast smoothie 

Good morning dolls! I hope you’re as excited as I am to see the weather finally warming up. I’ve been making a lot of juices recently but this morning I thought I’d try a smoothie instead and I made this super filling smoothie that tastes amazing.

Ingredients

  • 1 banana
  • 1/2 avocado
  • 1 handful fresh or frozen (make sure it’s thawed) spinach
  • Almond & coconut milk (or any plant based milk)
  1. Put all the ingredients into your blender and blend until completely smooth, serve and enjoy!

Much love

Paige x

In the kitchen: super hydrating drinks

Hey dolls! If you’re anything like me you’re excited about summer coming but I don’t seem to drink enough water throughout the day. I mean we can all agree that plain H2O can get pretty boring so these fruity infused water recipes are brilliant for hydrating you but also flattening your tummy and helping make your skin flawless.

 

Watermelon, cucumber & mint water

  • watermelon cubes
  • cucumber slices
  • 1 mint sprig

 

 

Fresh mint green tea

  • 1 green tea bag
  • 1 mint sprig

 

 

Citrus cucumber water

  • 2 lemon slices
  • 2 cucumber slices
  • 2 orange slices
  • 1mint sprig

 

 

Much love

Paige xx

In the kitchen: Avocado mushroom toast 

Hey dolls! I’m really enjoying being in the kitchen at the moment so I thought I’d share another recipe with you.

  • Two slices of bread (wholewheat preferably but white is fine too)
  • 1 large avocado
  • 3 or 4 mushrooms sliced thick
  • Small knob of salted butter or 1 1/2 tsp soy sauce with 1tsp olive oil for cooking the mushrooms
  1. Pop the sliced bread into your toaster.
  2. Scoop out the avocado flesh into a bowl and mash with a fork.
  3. In a small pan heat the salted butter until it starts melting. Or add the oil and soy sauce to a pan on a low heat.
  4. Add the mushrooms to the pan and cook through.
  5. Once the toast is done spread the avocado on before adding the mushrooms on top.
  6. Slice your toast and enjoy!

Much love

Paige xx

In the kitchen: Chocolate Beetroot Cake

Hey dolls! Recently I’ve been loving being in the kitchen. I love cooking anyway but I’ve found it so therapeutic recently just to make a mess then have created something beautiful and delicious at the end of it. I’ve wanted to make a healthy chocolate cake for a while now so I’ve been looking at a whole bunch of recipes online and this is a slightly altered version of my favourite one so I’m super excited to share this post with you.

chocolate beetroot cake.jpg

Ingredients:

  • 100g organic cacao powder
  • 100g sifted self raising flour
  • 200g raw beetroot, grated
  • 200g ground almonds
  • 200ml melted coconut oil, cooled
  • 2 tbsp agave nectar to sweeten
  • 3 free range eggs
  • seeds of 1 vanilla pod or 1/4 tsp vanilla bean paste
  1. Preheat oven at 160C/320F and grease your cake tin with a little coconut oil.
  2. Mix the self raising flour and cacao together in a bowl.
  3. Whisk the eggs, melted coconut oil, agave nectar and vanilla seeds or paste together in a separate bowl until it turns light and frothy.
  4. Once the egg mix is light and frothy add the ground almonds to the egg mixture and mix well, then do the same with the beetroot.
  5. Add the cacao powder and flour mixture to the wet ingredients a spoon at a time and fold through the mixture.
  6. Pour the chocolate batter into a cake tin and pop in the oven for about 40 minutes.
  7. Once this little beauty is out of the oven make sure you turn it out whilst it’s still warm (but not when it’s just been taken out of the oven).
  8. Serve with a handful of raspberries and sliced strawberries.

This cake is so delicious and nutritious you can have it any time of day without feeling guilty.

Much love,

Paige xx