My Christmas Waldorf Salad

With a big jar of pecan nuts in my pantry in preparation for Christmas baking and left-over roast chicken sitting in the fridge, my mind started concocting an idea for a delicious salad. With some crisp celery and green grapes as possible accompaniments, I started to think of the classic Waldorf salad. The first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery and mayonnaise; chopped walnuts were added later to create the classic salad dish.

My Waldorf salad has a Christmas touch, with chopped pecans, sliced grapes, shredded roast chicken and amazing vegan soy mayonnaise. It's the perfect lunch recipe to make for friends at this time of the year (or any for that fact!).

My Christmas Waldorf Salad

Ingredients:

• Shredded roast chicken, use as much as you have or like
• 4 sticks to celery, chopped into small pieces
• 8 green grapes, halved
• 1 handful of pecan nuts, roughly chopped
• 1/2 a baby cos lettuce, roughly chopped
• 4 cherry tomatoes, halved
• 1/4 cucumber, peeled and chopped
• 1 handful of mung beans
• 1 handful of snow pea sprouts, chopped
• 1 tablespoon of vegan mayonnaise

Method:

1. Get a big salad bowl and pop in all your salad ingredients, chicken, nuts and mayonnaise and mix together.
2. Enjoy!

Gluten-free Peanut Butter and Chocolate Brownies

My favourite combination of salty and sweet, I was in desperate need of this chocolate fix this week. Quick and easy to make, these brownies are a hit. The dark chocolate drops create an intense richness to the cake and the peanut butter swirl topping is the perfect complement. I. LOVE. THESE! They also a fantastic individually wrapped up in the freezer for instant gratification whenever needed.

Gluten-free Peanut Butter and Chocolate Brownies

Ingredients:

• Bobs Red Mil Natural Food Brownie Mix
• 3 tablespoons of vegetable oil
• 1 packet of dark chocolate buttons (whatever brand you prefer - or chop up some sugar-free dark chocolate)
• 1 egg
• 1/2 cup of almond milk
• 1 teaspoon of vanilla extract
• 3 tablespoons of organic peanut butter, smooth
• 2 teaspoons of ground salt
• 1 disposable foil baking tin or brownie tin lined with baking paper

Method:

1. Preheat the oven to 180 degrees and prepare your baking dish with baking spray.
2. In a large bowl, empty the brownie mix and add the oil, chocolate, egg, almond milk and vanilla extract. Mix together until combined.
3. Pour the mixture into your tin and flatten with a spoon.
4. Drizzle the peanut butter over the top and mix in softly with a spoon to create a swirl effect.
5. Top with the salt. 
6. Bake in the oven for 20 - 25 minutes and take out to cool completely before slicing into squares.

Get skinny this weekend with inspiration from the Victoria's Secret girls

With the silly season in full force, many of us will be faced with the temptation of Christmas goodies, party drinks, late nights and skipping work outs. If you have indulged a little during the holidays, it helps to have a few detox days to regenerate your body and stay on top of your calorie intake.

The Victoria's Secret fashion parade has hit the blogosphere lately, particularly in regards to the models' diet and fitness routines. While they are admittedly taking things to an extreme level, taking a leaf from their model manual can help you stay on track during the festive time.

Read on for a few solid tips to take from the famous supermodels...


1. Drink 3 litres of water a day to cleanse your system, add some slices of lemon to boost detox effects.
2. Start the day with a fresh vegetable juice, especially if you have been drinking some alcohol during the week. Another good idea is to try a protein shake for breakfast, try Kora Organic's recipe.
3. Get plenty of rest and peaceful sleep, at least 8 hours.
4. Eat lots of vegetables and lean protein, and also try to source organic ingredients.
5. Dry body brush before your shower every day to boost circulation and eliminate cellulite.
6. Try to stick to the 80% healthy 20% indulgence rule. Make sure most of your meals consist of fruit    and vegetables with lean protein and allow yourself a treat once a day to keep you sane.
7. Drink plenty of green tea to boost your metabolism. Aim for 3-4 cups a day.
8. Take a probiotic to keep your digestion in check while indulging over the holidays.
9. Try to exercise for 60 minutes every day to compensate for extra calories with treats and alcohol. Try 35 minutes of the cross trainer and a 30 minute walk in the afternoon.
10. Try one day of detox by only having vegetable juices to cleanse your system.

The beautiful and organic product crusader Miranda Kerr was interviewed by Style.com on some of her favourite healthy foods.


What are some of your tips and tricks as far as staying healthy goes?

"Oh, we could talk about it for hours. But to sum it up, I know what works for me. I am very much into cold-pressed green juice. I also have a protein shake that I drink that is organic rice protein with goji berries … I love avocado. I love blueberries. I love eggs. I love grilled fish. I love spinach. I love garlic. I love organic, slow roast chicken. Coconut oil is great. Macadamia nut oil is great. Almonds are amazing. I mean, we could be here all day. I love food, but very healthy food."

What's your favorite meal?

"One of my favorite meals is a slow roast chicken. I roast the chicken with a whole bunch of garlic [and] at least two or three onions, chopped up. I put some turmeric in there and roast it for seven hours."

Sugar-free Gluten-free Gingerbread Cookies

These cookies are the perfect sweet treat this Christmas, especially if you want to stick to a sugar and gluten free diet over the holiday season. I made mine gingerbread men shaped and you can choose any cut-out you desire, or roll into balls to make traditional cookies. I also like to make these biscuits as a Christmas gift for friends and family; just secure in an airtight container and wrap with ribbon.

Sugar-free Gluten-free Gingerbread Cookies

Ingredients:

• 1 cup of almond meal
• 1 1/2 cups of gluten-free pastry mix (find this in your gluten-free baking section)
• 1 teaspoon of baking powder
• 1/4 cup of stevia sweetener crystals
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cinnamon
• 1 pinch of all spice
• 2 tablespoons of melted low-fat margarine
• 3 tablespoons of almond milk (you may need to add more if your mixture is too dry)

Method:

1. Sift the baking powder and pastry mix, then add in the almond meal, sweetener and spices.
2. Add the margarine and almond milk, and slowly mix together until the ingredients form a soft dough. 
3. Knead this mixture together to make a ball; if the mixture is not holding together add a small dash of almond milk until you get the desired results.
4. When you have kneaded the dough into a ball, place on a flat counter, covered in a sheet of baking paper. Using a rolling pin, roll the dough into flat piece about 2 cm thick. You may need to sprinkle some almond meal on the dough before rolling if it seems a little sticky.
5. Cut out your desired shapes and place on a large baking tray, covered with baking paper.
6. Bake in a hot oven (200 degrees fan forced) for 15 minutes, or until golden.
7. Transfer to a wire rack to cool and store in an airtight container for up to 10 days.

Chocolate-covered Gluten-free Peanut Oat Cookies

When I was younger, I loved those crunchy biscuits with a thick chocolate bottom that was both a cookie and a chocolate treat in one. Craving the sweet, I decided to make up my own healthy version of the old-fashioned chocolate biscuit.


Chocolate-covered Gluten-free Peanut Oat Cookies

Ingredients:

• 3/4 cup of organic peanut butter (no sugar added)
• 2 tablespoons of coconut oil
• 1/2 cup of stevia sweetener crystals
• 1 teaspoon of vanilla extract or vanilla bean paste
• 1 beaten egg
• 1/4 cup of shredded coconut
• 1 cup of quick oats
• 1/2 a small packet of chocolate melts or chips (you may need a little more depending how thick you like the chocolate on the cookies) * you can also crumble a few bits of chocolate into the cookie mixture at step 3 if you like a little extra chocolate taste. 

Direction:

1. Preheat the oven to a hot 200 degrees and line a large baking tray with oven paper.
2. In a medium bowl, mix together the peanut butter, coconut oil, vanilla, stevia and egg.
3. Add in the coconut and oats and mix together until combined.
4. Using a tablespoon, scoop out a spoonful of the mixture and roll into a ball before flattening out on the oven tray. Flattening the cookies will help them to bake golden and crunchy.
5. Repeat this rolling and flattening until all the mixture is used up. You can put the cookies quite close together on the tray because unlike traditional biscuits, they won't spread when baking.
6. Bake for 15 minutes until very golden and toasty; or cooked to your liking.
7. Transfer the cookies to a wire rack to cool completely.
8. When cooled, microwave the chocolate on medium heat for about 2 minutes but check regularly as to not let it burn. Mix the chocolate together until smooth.
9. Cover the bottom of each cookie with the melted chocolate using a spoon.
10. Let set before transferring to a container and keeping in the fridge. 

Holly Madison's Healthy Green Smoothie

Staying healthy during your pregnancy is paramount and 6-months along Holly Madison is making sure she soaks up all the vitamins she needs by starting her day with a delicious green smoothie. Smoothies are a great breakfast as they are easily digested, hydrating and pack more vitamins out of your vegies and fruits than a juice because the fibre is retained. You can get creative and mix up a variety of combinations but to get you in the mood, here is Holly's favourite mix.

Holly Madison's Green Smoothie

Ingredients:
-2 cups water
-2 large handfuls of spinach
-1 banana
-2 cups strawberries

Directions:

-Blend spinach and water well
-Add banana and strawberries (be sure to cut the leaves off of the strawberries)

Feel free to add even more strawberries for a sweeter taste! This makes 2 large smoothies.

Holly and her baby bump

Vegan Carrot Cakes with Coconut Icing

These little cakes are divine; so moist and sweet without breaking any vegan rules! Silken tofu has become my new favourite ingredient to use in my baking. It has such a mild taste, it adds moistness to cakes without affecting flavour and can also make a great icing (as you will later find out).

Vegan Carrot Cakes with Coconut Icing

Ingredients:

• 1 mashed banana
• 2 finely grated carrots 
• 1 teaspoons of pure vanilla extract
• 2 teaspoons of cinnamon
• 1/2 cup of flaxseed oil
• 1 1/2 tsp baking powder
• 1/4 cup of agave syrup
• 2 tablespoons of stevia sweetener powder
• 1 1/4 cups self-raising gluten-free flour
• 1/4 cup of silken tofu
• 1/4 cup of sultanas 

Icing:

• 1/2 cup of stevia powdered icing sugar (or real icing sugar)
• 1/2 cup of silken tofu
• 1 teaspoon of maple syrup
• 2/3 cup of shredded coconut
• 3 tablespoons of toasted muesli (can be gluten free if required)

Method:

1. In a large bowl, sift the cinnamon, baking powder, and flour, and stir to combine.
2. In a large jug or bowl, whisk together the agave syrup, oil, carrots, banana, tofu and vanilla.
3. Make a well in the centre of the flour mixture and pour in the wet ingredients, adding the sultanas. 
4. Gently mix until combined.
5. Fill 12 greased muffin tins with the mixture and bake in the oven for 25 - 30 minutes, until cooked through. The muffins will be very moist but should be firm to touch.
6. Let cool in the pan for a few minutes before transferring to a wire rack to cool further.
7. To make the icing, blend together the sugar, tofu, maple syrup until blended (or use a whisk until all lumps are removed). Stir through the coconut until the mixture thickens. Once cakes are cooled, top with a dollop of the coconut icing and sprinkle with a little muesli to finish.