One thing about me is that I really hate the cold. Don’t get me wrong, I love those crisp winter days when the sun is shining and the air is fresh, but I always have to wrap up as warm as possible. Therefore I thought I would share a few of my ‘winter essentials’ with you.
Here I am wearing my new woolly hat which I recently bought from a vintage fair for an absolute bargain, and a HUGE scarf which keeps me toasty at this chilly time of year. I also team these up with a pair of sheepskin gloves to keep the heat in!
Hat: Vintage £4
Scarf: Zara £19.99
Gloves: Ugg (These were a gift but range from about £100 – £120)
So don’t be cold and ensure you choose your winter accessories wisely
Now everyone loves a good slice of cake, but sometimes it’s hard to indulge when you’re trying to be good and watch what you eat. So, I spent my Friday evening experimenting in the kitchen on a mission to bake a guilt-free but equally delicious cakey treat, and this is what I came up with – a Blueberry and Coconut loaf!
Blueberries are super food and there are endless benefits to making sure they are a staple in your diet. As a thin-skinned dark berry, they are lower in fructose (fruit sugar) than many other types of fruit. They are also a rich source of antioxidants and are high in vitamin C which strengthens the immune system, helping to protect the body against illness.
Coconut is an excellent source of fat and is thought to reduce our urge to eat something sweet – the healthy fat in coconut slows down any rise in blood sugar and helps to reduce hyperglycaemic cravings.
This recipe also happens to be gluten and dairy free, so great for those of you who might have intolerances!
1 cup oats
1 cup coconut flour
1/4 cup natural sweetener (I used Xlylitol but honey could also work well)
3/4 cup almond or coconut milk
1 tsp baking powder
1/2 cup dessicated coconut
1 scoop whey protein (optional – great if you want to higher the protein content)
1/2 cup melted coconut oil
1 cup frozen blueberries
1. Pre-heat oven to 200c
2. Mix all ingredients together in a bowl
3. Once fully combined, pour mixture into a loaf tin (which I had slightly greased with some coconut oil) and put in the oven for about 30-40 mins or until your knife comes out clean when testing.
4. Let cool, then slice up and serve! I even added a spoonful of peanut butter to mine for an extra treat – delicious!
Carrot Cake is definitely one of my favourite cakes of all time – the delicious mixture of carrots, cinnamon and spices, combined with its soft, squidgy texture is just amazing. However, we can’t go eating carrot cake all day long so here is a great healthy and completely raw alternative – so there’s no worrying about burning anything! This is adapted from Madeline Shaw’s recipe (http://madeleineshaw.com/) – her website is full of amazing home made recipes and healthy lifestyle tips – I definitely recommend checking it out!
This raw carrot cake is completely guilt free and all you need is a food processor/blender, a cake tin and a freezer – could it be any simpler? It has a cashew-nut icing to give it an extra creamy taste and cashews are in fact extremely nutritious. They are a rich source of copper – an essential component of many enzymes which plays a role in a wide range of physiological processes including iron utilization, development of bone and connective tissue, and the production of the skin and hair pigment called melanin. It is also important in energy production and antioxidant defences – so go nuts about cashews!
Carrots are also high in vitamin A and anti-oxidants which help to keep your skin hair and nails healthy, and dried apricots are an excellent source of dietary fibre and are rich in potassium, which is great for maintaining healthy blood pressure.
These whole foods are extremely nourishing as well as deliciously tasty, so why not give this recipe a go and see what you think!
- 100g of dried apricots
- 150g of grated carrot
- 2 tbsp of honey (argave nectar would also work)
- 30g of coconut oil
- 100g of desiccated coconut
- 60g of cashew nuts
- 1 tsp of cinnamon
- 1/2 tsp of ginger (could also add nutmeg)
- 40g walnuts (optional – I love walnuts in carrot cake so thought they would go nicely in this too!)
- 100g of cashews nuts
- 50ml of nut milk (almond or coconut)
- For the base:
Grease a small cake tin/baking tray with coconut oil.
- Put the nuts and apricots into a food processor until mixed together nicely.
- Add the desiccated coconut, spices, honey and coconut oil and blend.
- Break up the walnuts into smaller pieces and fold in along with the grated carrot. Then scoop mixture into the baking tray, flattening it out evenly.
- For the topping:
In the (now empty) food processor, blend the second batch of cashews and nut milk until it is as smooth as possible. Then spread this over the top of the carrot mix and pop in the freezer for approximately an hour.
- Remove cake from freezer and cut them into potions (I got about 8 slices out of a small cake tin).
- Store in the fridge and enjoy!
Here is a recipe which is quick, simple and most definitely helps to satisfy your sweet tooth. I love baking healthy treats which you can pack in your lunch box or sit down with a cuppa and enjoy. I found a few sweet potato brownie recipes on the internet and adapted them according to what I had in my cupboard, so feel free to take this as a base and create your own variations! Sweet potatoes are a great, nutritious carbohydrate source – they are rich in fibre and full of vitamins and minerals, making them a healthy-living must have.
1 medium sized sweet potato
1 tbsp nut milk (I like almond or coconut but normal milk could also be used)
2 tbsp cocoa powder
4-6 squares of dark chocolate (70% and above)
2 tbsp natural sweetener (such as Stevia or Xylitol)
1 whole egg
1 egg white
1 tsp baking powder
1/4 cup ground almonds (coconut flour is an alternative)
1 tbsp melted coconut oil
1 scoop whey protein powder (optional for a high-protein snack)
Handful of nuts/chocolate chips (depending on preference)
1. Preheat oven to 180 degrees.
2. Peel and boil the sweet potato until soft. Once cooked, drain off excess water and add the milk. Mash potato until smooth.
3. Add coconut oil and eggs to the potato and mix.
4. Add dry ingredients (cocoa, sweetener, ground almonds, baking powder, protein powder) and mix.
5. Melt 2-3 of the dark chocolate squares in microwave or by using a bain-marie and stir into mixture.
6. Add in nuts/chocolate chips etc (sometimes I break up another square of dark chocolate if I don’t have any chocolate chips to hand).
7. Pour into a loaf tin or any medium-sized cake baking tray.
8. Bake for 20-25 mins, or until cake is cooked all the way through (you can test this by sticking a knife in it and if it comes out clean then it’s probably done!). Then leave to cool on a wire rack.
9. Melt the remaining 2-3 dark chocolate squares and drizzle over the top of the cake for an extra-indulgent chocolatey taste. Let chocolate cool.
10. Cut up into snack-sized potions (I get about 8 slices from one loaf-tin). Finally, enjoy!
Winter is here and December is round the corner…so we should all be doing our Christmas shopping right? Well I had the intention to start working through my festive to-do list last weekend, but a shopping trip with my friend turned into a rather huge make-up spree for myself! Oops… However I don’t feel too bad this was my first shopping trip for quite a while (I know, a depressing thought… I blame an expensive month of family birthdays and the odd car breakdown that left me slightly out of pocket). Thankfully payday arrived and I found some amazing wintery beauty products that I have to share with you!
Product: Bobbi Brown Lipstick
Colour: Burnt Red
I’ve been slowly easing myself into lipstick wearing (I’ve always been a bit safe with neutral colours) and I decided that it was finally time to buy myself a bold, classic red. I chose a darker shade as I wanted something for the winter and also I think it’s a lovely timeless colour. I tried several brands and visited several makeup counters before I settled for Burnt Red from Bobbi Brown. It’s important to me that a lipstick is long lasting and feels light on my lips and this one has both of those qualities. Plus, the colour is just beautiful, perfect for a winter’s day or a Christmas party night! Also, it was a very good price compared to the other up-market brands I tried on – the actual price was £19.50 but John Lewis had a special 10% discount offer on so this made it an even better deal, winner!
Product: Rimmel Salon Pro Nail Varnish
Another winter must-have and perfect for the festive season. A girl can never have too many nail vanishes and this one is the perfect colour to accessorise with my winter wardrobe. I really like Rimmel products as I find them to be good quality and for a really great price. I’ve been wearing it for 2 days now and the chipping is very minimal, so not too bad at all I say!
Product: Rimmel Apocalips
So not only did I purchase my first red lipstick, but I bought an even darker ‘lip laquer’ too! Half the reason is because I wanted a cheaper product to use so that I don’t run out of my more expensive Bobbi Brown lipstick really quickly, and secondly I wanted a darker and purpler colour as something a bit different. Apocalips from Rimmel is a really lovely alternative to classic lipstick – it has a deep intense colour, which lasts really well, and it smells lovely too!
Product: Maybelline Colour Tattoo
Colour: Eternal Gold
This cream gel eyeshadow has been on my to-buy list for a while now. I love gold-coloured eyeshadows in general and had been told about how good this product it. Long lasting and easy to apply, Maybelline’s Colour Tattoo collection offers a wide range of bold, metallic shades, which go perfectly with just about anything!