I was recently asked by the lovely team at SkinnyFox Detox if I wanted to try their 28 Day Detox, and as I’ve been suffering from some bad skin recently and have been eating out/drinking more than usual (I’m on uni break at the moment so have just been enjoying myself) I said yes! The all-natural, organic detox is designed to help cleanse your body of toxins and boost metabolism, so it seemed like the perfect kick-start to get back into optimal health.
The detox involves drinking the tea daily and following some optional eating/exercise guidelines. I follow most of the eating guidelines anyway (no dairy, refined sugar, processed foods, white bread and no white pasta) but won’t be changing my diet significantly (so will include white rice and the very very occasional fried food/dark meat/alcohol).
I’m two days into the detox and am loving it so far – Hello Gorgeous (the morning tea) has a beautiful ginger taste, and Goodbye Cherry Pie has is really smooth! I can’t wait to see how I look and feel after the 28 days!
Granola is one of my favourite on-the-go breakfasts, and the homemade kind is even better because you know exactly what's in it! This recipe is a staple in my house and I try to make a big batch every 1-2 weeks for busy days.
My go-to granola recipe is loosely based on Sarah Wilson's Coconutty Granola, but with added flavours (I've included a chai spiced version and a spiced chocolate version) and substance! I usually make mine vegan and use rice malt syrup, but there is also a non-vegan (honey) option and a gluten-free/paleo option (substitute the oats for more coconut or buckwheat).
My favourite way to enjoy either flavour of granola is served with coconut cream or banana ice cream, fresh fruit and non-dairy milk!
GRANOLA Makes 5-6 cups Ingredients
2 cups coconut flakes
1 cup rolled oats (can be left out or substituted for 1 cup coconut flakes or buckwheat to make gluten free)
2 tbsp chia seeds
1/4 cup sesame seeds
1/4 cup pepitas
1/2 cup buckwheat
1.5 cups pecans, chopped
3 tbsp melted coconut oil/butter
1-3 tbsp rice malt syrup/maple syrup/raw organic honey (depending on how sweet you like it)
Sprinkle of salt
Chai spice version
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground clove
1/2 tsp ground cardamon
2-3 tbsp cacao powder
1 tsp cinnamon or ginger (optional)
Preheat oven to 125C and line a baking tray with baking paper.
Combine all ingredients and add in spices OR cacao (depending on which flavour you want to make). Mix thoroughly and spread in a thin layer on the tray.
Bake for around 20 minutes before stirring the granola and then bake again for another 20 until crunchy and golden (the cooking time can be less but I prefer mine to be really crunchy!)
Remove from the oven and let it cool completely before serving. Store the leftovers in jars/airtight container for about 2 weeks in the pantry, but it can also be frozen to prolong the shelf life!
I hope you love this recipe as much as I do, and don't forget to #healthforhappy on your recreations so I can see them on Instagram! Lisa xxx
There's nothing better in winter than some good hearty food, and apple pie is definitely one of my go-to desserts for cold weather. This recipe has the same taste and texture I love in a classic apple pie, but is made with whole, vegan ingredients. It's literally healthy and nourishing enough to have for breakfast!
My crust recipe loosely based on the lovely Kate's (@kates_kitchen) Almond and Herb Crust that can be found on her Instagram feed - thanks Kate!
APPLE PIE (Serves 6) Crust
1 1/2 cups almond meal
1/2 cup buckwheat flour
1 tsp cinnamon
2 tbsp shredded coconut
2 flax eggs (2 tbsp ground flaxseed soaked in 6 tbsp water for 10 minutes)
1 tsp maple syrup/sweetner
1/2 tsp vanilla extract
2 tbsp melted coconut oil
5 small apples
1 tsp cinnamon
Pinch each of nutmeg and ground clove
1 tbsp maple syrup/sweetner
Preheat oven to 220C and line a tart/cake tin with baking paper.
Combine dry crust ingredients and mix in the wet. Add more oil/water/non-dairy milk if too dry, or more flour if too crumbly.
Roll out dough on a floured surface until it is about 3mm thick. Place into the tins and bake for 15 minutes.
Whilst the crust is cooking, core and thinly slice the apples and coat with spices and maple syrup.
After the 15 minutes, layer the apple slices over the crust. Bake for another 30 minutes.
Let stand for 10 minutes before serving - I love mine topped with coconut cream!
Hope you love this recipe as much as I do, and thanks again to Kate for the inspiration! Lisa xxx
It's no secret that I'm a huge fan of raw desserts and I've been dying to share this one with you all! Slightly more decadent than my Raw Keylime Pie (but equally as healthy!) this Raw Coconut Berry Cheesecake combines a rich chocolatey base with a creamy coconut filling and fresh berries. And did I mention it's crazy easy to make? It's also raw, vegan, gluten free and has no added sugar, so it's no wonder that this baby is fast becoming one of my all time favourite recipes!
I've also decided to incorporate it into an Instagram GIVEAWAY! The lovely team at Natural Raw C have given me a case of their famous coconut water (12 x 330mls) to giveaway, so what better way to choose a winner than to do a recipe competition! Simply: 1. Follow @healthforhappy and @naturalrawc 2. Remake this recipe 3. Post a photo of your recreation to Instagram and #healthforhappyrawc
The competition will run until the 10th of August, and is open to Australian Residents only!
Coconut is good. Chai is good. So it's no surprise that when you combine the two and get coconut-chai, it somehow becomes even more than good. And coconut-chai baked oatmeal? Amazing!
This recipe is perfect for chilly wintry days as the chai spices and pudding-like texture of the oats warm you from the inside out, and the gooey cooked dates provide a subtle sweetness. Add the flaxseed and coconut oil for your extra healthy fats in addition to the coconut and this bad boy will keep you full for hours!
COCONUT CHAI BAKED OATMEAL (Serves 1)
1/2 cup oats
1/2 cup non-dairy milk/water
1/2 tsp melted coconut oil (optional but gives it a real buttery taste!)
1 tbsp ground flaxseed (optional)
1/4 tsp baking powder
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground clove
1/2 tsp coconut sugar/maple syrup (or raw organic honey for non-vegans!) (optional)
2 dates, cut into small pieces
2 tbsp coconut flakes/shredded coconut
Toppings of choice - I suggest banana, stewed apple, chocolate chips or coconut!
Preheat the oven to 220C.
Mix all the ingredients together and pour the mixture into a ramekin, lined with baking paper.
Cook for 30-40 minutes or until set, and put it under the grill/broil on high for 5 minutes - this is what gives it that beautiful crunchy golden top!
Remove from the oven and serve with toppings of choice, and a bit of extra non-dairy milk if you like (I used rice milk and find this makes it seem really pudding-y)
Feel free to make a big batch in advance for busy mornings by doubling/tripling/whatever the recipe! Lisa xxx
Hi! I'm Lisa, an 18 year old uni student from Australia with an addiction to cooking, healthy food and nut butter! This blog is basically a place where I can share my passion for healthy delicious food, including my thoughts, recipes and reviews. Hope you enjoy! xxx