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Deconstructed Apple – Momma Glow

My Momma Glow Guide for breastfeeding moms is a meal plan consisting of three main meals and three snacks. 

Snacking doesn’t have to be complicated during this time. The simplicity of an apple and peanut butter goes a long way. Apples are a great source of fibre and peanut butter is high in protein. Combined, they keep you feeling fuller for longer. Almond butter or cashew butter are excellent alternatives if peanut butter isn’t your thing.

1. Slice an apple into medium-thick slices. 

2. Spread your favourite nut butter onto each slice. 

3. Sprinkle granola/crushed nuts/trail mix/seeds over the nut butter.

You can have as many as you like!


Purchase my Momma Glow here.

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Princess Pea Smoothie – Veggie Glow

When you’re vegan or vegetarian, getting enough protein isn’t difficult if you know what you’re doing. My Veggie Glow Guide is a step-by-step guide on how to achieve a balanced vegetarian lifestyle. This protein-packed smoothie is just one of the recipes you can expect to enjoy when following this eating plan.


INGREDIENTS


1 Cup (250ml) of unsweetened Almond Milk
1 OR 2 Tablespoons of Pea Protein Powder
2 Tablespoons of Oat Bran.
Dash of cinnamon powder
1 Small Banana
2 teaspoons of peanut butter


Blend ingredients in a juicer OR a high watt blender to retain all the fibre for a slower release of nutrients


For more recipes like this purchase any of my Glow Guides.

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Protein Power Rice – Bump Glow

My Bump Glow was developed to give you all the nutrients you need during your pregnancy.This protein rice bowl is perfect as is, but feel free to add any other protein of choice, be it chicken, tuna or shrimp! Seafood was my go-to when preggies! 

1 cup of brown rice (cooked)
Baby marrow
Cauliflower
Carrots
Spring onion
Cashew nuts (handful)
1 tsp of curry powder
Butter
1 egg

METHOD:

1. Prepare rice according to instructions
2. Heat butter in pan
3. Add vegetables, cashew nuts and raisins together and fry for 3 minutes
4. Add egg and rice
5. Season with curry powder, salt and pepper


For more recipes like this purchase any of my Glow Guides.

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Winter Glow – Butter Bean and Butternut Curry

This hearty curry will see you through the coldest of winter days. Bursting with flavour and packed with nutrients, I like to make extra – it tastes even better for lunch the next day! This recipe uses butternut and butter beans but feel free to substitute as you wish. Tofu, egg plant, and chickpeas are all great options.

INGREDIENTS

1 tsp coconut oil
1/2 white onion
1 clove garlic, grated
1/2 lemongrass stalk, bashed with a rolling pin
120ml water
400ml coconut milk
200g butternut, cut into 2cm cubes
250g butterbeans
20g coriander leaves
FOR THE CURRY PASTE:
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp ground coriander
1 tsp turmeric
1/2 tsp paprika
5cm piece root ginger
2 Tbsp brown rice vinegar
2 Tbsp sesame oil
1/4 tsp Himalayan pink salt
Finely grated zest and juice of 1 lime


METHOD:
1. Put all the curry paste ingredients into a food processor or blender and whizz until you get a chunky paste. Set aside. – Melt the coconut oil in a pan and sauté the onion and garlic for 1 minute. Tip in the curry paste along with the whole lemongrass stalk.
2. Leave the sauce to bubble for a further 2 minutes, then add another 4 tablespoons of the water. – After another 2 minutes, add the coconut milk and butternut and continue to cook on medium heat for 5 minutes. – Finally, stir in the butterbeans and half the coriander leaves, and leave to simmer for a further 7 minutes. – Test to see if the butternut is cooked, if not, simmer for another few minutes until totally tender. – Remove the lemongrass stalk before serving and sprinkle the curry with the rest of
the coriander.


For more recipes like this purchase any of my Glow Guides.

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Quinoa Bowl – Slim Thicc

This meal from my Slim Thicc guide is completely balanced and combines all the food groups. It’s really simple to make and you can make substitutes along the way to make it appropriate for your dietary preferences or to use up leftovers in your fridge or make.

You can enjoy this meal combined into a salad or separate the different parts as you wish.

MAKING QUINOA

Use 1 cup of quinoa and 2 cups of water in a pan.

Bring this to boil and then let simmer and place the lid on. Simmer until all the water has been absorbed, this will take about 15 minutes. You can see that it is finished when it is fluffy.

Take the lid off and fluff it a bit more with a fork.

Serve with a protein of your choice, for example, chicken or boiled egg. Add roast veg or any other leftover vegetables from your fridge.


For more recipes like this purchase any of my Glow Guides.

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Roast Tomato and Red Pepper Soup – Winter Glow

This roast tomato and red pepper soup from my Winter Glow Guide is the perfect recipe to pull out when the weather starts getting a little cooler. Red peppers are a great source of Vitamins A and C as well as folic acid while tomatoes are packed with Vitamins C and K and potassium. 

Make a large pot, portion it out, and freeze for those midweek mealtimes when you want something wholesome but don’t want to cook. Serve it as you wish, depending on your health goals. Some ideas include a swirl of yogurt or coconut milk, crusty bread, or fresh dill or basil leaves.

INGREDIENTS:

6 large red tomatoes, quartered (I use about 600g Rosa tomatoes – more flavour)
1 large onion, chopped
1 large red pepper, chopped
3 cloves of garlic, whole and unpeeled
1 red chilli, chopped
Salt and pepper for seasoning
Extra virgin olive oil
1 cup veg stock
Handful fresh basil (I add 1 tin of whole Rosa tomatoes for more flavour)

METHOD:

Heat the oven to 180°C. Place all the ingredients, besides the stock and basil, in a roasting pan and roast for 40 minutes until cooked through and slightly charred (I leave it up to an hour sometimes). Squeeze the soft garlic flesh out of the cloves and place with rest of the ingredients in a large saucepan. Add the stock and basil. Blend with a hand-held blender.

For more recipes like this purchase my Winter Glow Guide and other eBooks here.

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Chicken Burger – Active Teen Glow

Active teens require sufficient energy to get them through the day and perform their best, be it in the classroom or on the sports field.

This chicken burger from my Active Teen Glow Guide is a healthy alternative to the greasy takeout version. It contains quality essential carbohydrates, fats, and proteins and is perfect for the lunchbox or as a dinner for the entire family.

Serve on a fresh bun with lettuce, tomato, and onion, or other toppings you enjoy such as avo or gherkin.

INGREDIENTS:

– chicken mince
– 1/2 onion chopped
– 1 tsp ground coriander
– 3 stalks of parsley, finely chopped
– 1 tsp dried basil
– 1/2 tsp of chicken spice and any other spice that you like with your chicken 1 egg to bind it
– Salt and pepper to taste
– Your favourite burger toppings

METHOD:
– Mix together all of the burger ingredients and shape them into little balls.
– Place in the fridge to ‘set’ for about 30 minutes.
– Brown the patties in a frying pan, then move them to the oven to cook through at – 180 degrees for 20 minutes.
– Serve on a fresh brown bun with lettuce, tomato, gherkins, red onion, or your favourite toppings

Find more recipes in any of my eBooks, available for immediate download.

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Spinach Frittata – Momma Glow

Nursing mamas, this one’s for you! Although once the rest of the family sees how good this looks they’ll probably want some too so make extra!

Breastfeeding is incredibly demanding on the body so optimum nutrition during this time is key. This spinach frittata from my Momma Glow guide will ensure your blood glucose levels remain stable, giving you the fuel you need to start your day.

INGREDIENTS:

2 cups of spinach
Few slices of onion
1 Clove of garlic
Tomato, finely sliced (optional)
3 Egg whites
1 Whole egg
1/4 cup almond milk (optional)
Sea salt
Black pepper

METHOD:

Sauté the onion, spinach, garlic and tomato in a saucepan. Whisk the eggs, almond milk, sea salt, and black pepper in a bowl and pour into the saucepan. Turn down the heat and allow it to cook through, flip once until nearly crispy. Enjoy hot!

Find more recipes in any of my eBooks, available for immediate download.

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French Toast – Slim Thicc

French toast often gets a bad rap for being unhealthy but this recipe from my Slim Thicc Guide is a tweak on the classic version and actually contains a lot of essential nutrients. 

The fiber from the whole wheat bread will keep you feeling full and satisfied for hours while the egg whites give it a protein punch. Top with fresh fruit for your daily dose of antioxidants as well as a variety of vitamins and minerals.

METHOD:
Combine 2 egg whites and 1 whole egg with some milk, vanilla extract, and salt.
Dip whole wheat bread into the mixture and cook in a pan on each side until golden brown.
Top with berries and a drizzle of honey.

Find more recipes in any of my eBooks, available for immediate download.

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Asian Tofu and Brown Rice – Veggie Glow

When following a vegetarian or vegan lifestyle it’s important to incorporate more plant-based protein into your diet in order to keep your body functioning optimally. Tofu is made from soybeans and is an excellent source of protein as well as iron, calcium, zinc, and vitamin B1. 
This Asian-inspired tofu and brown rice bowl from my Veggie Glow is simple to make and is great for using up those leftover veggies in the fridge.

INGREDIENTS:
Marinated tofu
Brown rice
Vegetables

METHOD:
1. Heat a non-stick frying pan on medium heat. 
2. Remove tofu from the wet packet and slice it up straight away.
3. Combine all of the marinade ingredients in a bowl, then add your tofu and allow to marinate for 10 minutes.
4. Carefully place sliced, marinaded tofu steaks onto the pan and DON’T TOUCH IT for 3 – 5 minutes.
5. When it’s brown on one side flip it and cook for another 2 minutes.
6. Serve on a bed of brown rice and vegetables.

MARINADE:
2 tbsp. olive oil
Zest and juice 1/2 lime
Large pinch chili flakes
2 tbsp. soy sauce
2 tbsp. honey

Find more recipes in any of my eBooks, available for immediate download.