balancinghealthy

I'm a 26 year old healthy food & nutrition facts lover, blueberry & peach addict, marketing professional & soc media fanatic and all round busy bee. I am an avid health and fitness explorer and I have a passion for keeping myself and my family as healthy

as possible by staying active and eating clean.

The soul of clean eating is consuming food in its most natural state, or as close to it as possible. It is not a diet; it’s a lifestyle approach to food and its preparation, leading to

an improved life – one meal at a time.These three recipes are delicious and extremely satisfying- not to mention, my husband

and kids couldn’t love it more!

Michelle Hart

anddelicious

HOME SPOTLIGHT

Red Lentil Soup2 onions, peeled and roughly chopped3 carrots, peeled and roughly chopped3 large parsnips, peeled and roughly chopped2 garlic cloves, peeled and crushed1 apple, peeled and chopped150g | 5.3oz red lentils, rinsed well1x400g | 14oz can light coconut milk500ml | 2 cups vegetable stock2 tsp mild curry powder1 tsp ground cumin1 tsp turmeric powder1 tsp ground ginger1/2 tsp ground cinnamon1 tbsp poppy seeds1 tbsp chopped coriander (cilantro)

1. Put the lentils in a saucepan and cover with water. Bring to the boil then simmer for 20 minutes. Keep and eye on the pot as it WILL boil over - you have been warned. Once cooked, rinse and set aside.2. Meanwhile heat the olive oil in a large saucepan and add the spices and garlic. Stir together for a couple of minutes and then add all the vegetables and apple. Cook for a few minutes.3. Add the stock and coconut milk and bring to the boil. Lower the heat and simmer for 30 minutes or until the vegetables are tender. Transfer to a food processor and blend until smooth.4. Return to the pot and stir in the lentils. Simmer for a couple of minutes and then stir in the chopped coriander. Check the seasoning and add salt and pepper to taste.4. Serve with a sprinkling of poppy seeds and a pinch cayenne pepper.

SERVES 4INGREDIENTS METHOD

Superfood Smoked Mackerel Salad

1 medium sweet potato diced + 1 tbsp coconut oil2 small roasted beets peeled and slicedSmall handful thin asparagus spearsSmall handful of brocollini spearsHandful of baby spinach leaves1/2 a large or 1 medium Avocado diced1/4 cup (60g) walnuts lightly toasted (dry pan, 2-3 minutes)3-4 smoked mackerel fillets, skinnedFor the dressing1/4 cup (60ml) cold pressed organic extra virgin olive oil1 -2 tbsp lemon juice (to taste)1 tbsp raw apple cider vinegar1/2 tbsp Dijon mustard

If your sweet potato isn’t cooked preheat oven to 220C (430F). Place sweet potato chunks on a baking tray, drizzle with melted coconut oil and sprinkle with Pink Himilayan rock salt. Roast for 40 minutes or until tender and lightly brown.Whisk together dressing ingredients.Flake fish and remove bones as you do so.Mix together or layer up salad ingredients. If not serving straight away allow the veggies to cool before mixing with other ingredients. I like the contrast of cold and warm ingredients all mingled together.Poach eggs just before serving and place one on each serving…or two for the egg lover!

INGREDIENTS

METHOD

Superfood Smoked Mackerel Salad

Paleo Double Chocolate Cookies

Preheat oven to 180C (350F).Sift together almond flour, cacao powder, salt and baking soda.Blend together melted coconut oil, almond butter, vanilla and egg.Add wet to dry and stir well to combine or blend in your food processor! I prefer and almost always opt for the second option!Divide dough in to 16 – 18 balls. Lightly flatten, the cookies will only spread a bit when baking; see pictures above / in full post.Place cookies on a parchment paper lined tray and bake for 10 minutes in the preheated oven. Allow to cool for 10 minutes on the tray. Allow to cool fully on a wire rack for at least 30 minutes.Finely chop cacao paste using a serrated knife. Melt in the microwave in 30-40 second intervals, stirring in between; alternatively melt bain marie style which will take a little longer. Stir in coconut oil until fully melted. Whisk in powdered stevia or honey and vanilla. Add a little more if neces-sary for you taste but I like my chocolate dark!Dunk each cookie in the chocolate, just half way, gently shake off excess and place on a lined baking tray.Place tray of cookies in the fridge for 30 minutes to allow the chocolate to set.Store set cookies in a seal tight container, layered up with parchment paper in between in the fridge or in a cool dry place for up to 3 days or in the freezer for up to one month. I prefer the texutre of these cookies from the fridge. Crisp cool chocolate and encasing a chewy chocolate cookie!

1 cup (100g) almond flour1/2 cup (50g) raw cacao powder or cocoa powder1/2 tsp baking soda1/4 cup (60g) all natural 100% almond butter1/4 cup (50g) coconut sugar1/4 cup (55g) melted coconut oil1 large organic egg1/2 tsp pure vanilla extractPinch of Himilayan Rock SaltChocolate Coating1/2 cup (110g) raw cacao paste1 tbsp coconut oil2 tbsp honey or 2 -3 tbsp powdered stevia1/4 tsp pure vanilla extract

INGREDIENTS

METHOD

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