Easy to make healthy snacks

Try these easy to make healthy snacks if you are trying to put less toxins into your body like wheat, diary or refined sugar. They are both easy to make and store, have no added sugar, are gluten and wheat free and full of protein for energy. 



  • 100g coconut flour
  • 1 tbs cinnamon
  • 1 pinch salt
  • 1.5 tsp bicarbonate soda
  • 4 large bananas
  • 4 medium eggs
  • 50g/ 3 tbs coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tbs apple cider vinegar
  • Walnuts and a selection of seeds


  • Skin the bananas and mash them smooth with a fork
  • Preheat the oven 180 degrees celcius and line a loaf tin with baking parchment
  • Wisk the dry ingredients together, the stir in the eggs, mashed bananas and the rest of the wet ingredients
  • Pour the batter into the lined loaf tin. You can top this with the walnuts and a selection of seeds
  • Bake at 180 degrees for 50-60min or until a knife comes out clean.



  • 140g crunchy peanut butter, unsalted
  • 1 small ripe banana
  • 140g dates
  • 30g ground flaxseeds
  • 30g chia seeds
  • 20g ground almonds
  • sesame seeds to coat


  • Place all the ingredients in a food processor – APART from the peanut butter – and pulse until the mixture starts to come together. Add the peanut butter and continue pulsing until it forms a loose ball.
  • Divide into 16 evenly sized portions and roll into balls (easier with slightly wet hands)
  • Put the sesame seeds onto a plate and roll each ball through the seeds to coat the ball.
  • Place in the freezer for 20 min (or leave and take out when you need them) and then place in fridge to keep for a few days. Best served chilled.
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Cold Weather Healthy Lunches

Here a few ideas for healthy lunches when the weather is a bit colder and you may not fancy a salad. It’s important to eat well at lunch so you don’t need to snack. So these healthy lunches are not low calorie but packed full of protein and a bit of slow releasing carbs. 

Healthy chickpea and chicken salad

1.Chickpea  & Chicken salad

Throw the following ingredients in a bowl and mix up well. For the ingredients that need chopping, chop them in small square pieces about the same size as the individual chickpeas. Serve with a few sweet potato chips or quinoa. 

  • Chickpeas
  • 1/3 of a cucumber
  • One tomato
  • Half an orange pepper
  • Spicy chicken (pre-cooked shop bought)
  • 1/3 block of feta
  • Olive oil, balsamic vinegar, salt and pepper
  • Parsley
  • Sprinkling of chia seeds
Healthy chickpea and pumpkin salad

2. Chickpea and Pumpkin Salad

Put the pumpkin on a baking tray with paprika, mixed herbs, salt and olive oil. Bake for 10 minutes in preheated 220 degree Celcius oven. After these 10 minutes add a different oven dish with the chickpeas sprinkled with chili powder, together for another 20 minutes. On two plates spread out the rocket with the sundried tomatoes, cut in little pieces. Add the chickpeas and pumpkin and dress with olive oil and vinegar. This is tweaked from a Deliciously Ella recipe

  • bag of pumpkin in pieces (around 250g)
  • tin of chickpeas
  • 1 teaspoon paprika
  • 1 teaspoon mixed dried herbs
  • 1 teaspoon chili powder
  • bag of rocket salad
  • 80g sun dried tomatoes 
HomemadeTomato and Pepper soup

3. Homemade Tomato and Pepper soup

A great way to get some of your seven vegetable portions a day is to add a homemade soup as your lunch. When you blend the vegetables, the nutrients of the vegetables are more available for the body to absorb. Add a sprinkle of roasted seeds for additional nutrients and good fats and it also makes it more filling. It’s so easy to make! This is the recipe I use most often but in terms of vegetables you can also use broccoli (and mint), mushrooms or add carrots or anything you like!


  • 1 onion
  • Pack of tomatoes about 500g
  • 1 yellow pepper
  • 1 red pepper
  • fresh basil (optional)
  • Vegetable stock (homemade or from stock cube)


Heat some coconut or olive oil in a pan and add the chopped onions until they are brown. Add the vegetables and soften them for a few minutes. Add enough stock to cover the vegetables but not more. Cook for 20-25 minutes. Put in the blender with any additional fresh herbs and whizz. Put in a bowl and add a sprinkle of the roasted seed mix and enjoy! 

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Easy Healthy Home Made Granola

In Yoga we have the Yamas and Niyamas as a way to guide us for living. Being kind to others (Ahimsa) is the first principle with non violence as another description. For me diet ie what we put into ourselves falls into this category. I have to be really careful with my blood sugar levels. I don’t have diabetes but I do get massive mood swings a few hours after I eat too much sugar.

I might get shaky and might get “hangry” (hungry and angry) even. Not nice for myself and specially not nice for the people around me. So I try to eat low GI when possible (physically ie if it’s available and mentally ie when I have enough mental energy).

Breakfast can be a time when you want a quick solution and cereal is ideal. If I have a bit more time, I might have avocado and a boiled egg OR a grated courgette omelette. I love granola on my yoghurt for a quick filling solution but it usually contains sugar when shop bought or even the healthy recipes contains things that raise blood sugar. Like banana or even medium to low GI like honey. apple, maple syrup and agave. but its still a concentrated source of carbohydrates and we should eat them in moderation. 

So I have tweaked a few recipes I have come across and created my own using cinnamon and ginger to sweeten a little. So I can start the day as I mean to go on.. and that’s yoga too. 

Healthy Granola – store in an air tight container like a Kilner jar


  • 2 cups raw oats, preferably gluten free
  • 1 cup of raw nuts, chopped (any selection. This time I used: walnuts, pecans and almonds and macedemia nuts)
  • 1 cup of raw nuts, chopped (This time i used cashew nuts)
  • ¾ cup of mixed seeds (any selection. This time I used: sesame seeds, flaxseeds and chai seeds)
  • 1 cup of coconut flakes
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of grated ginger
  • 2 tablespoons of coconut oil (melted)
  • pinch of salt


  1. Preheat the oven at 180 degrees Celsius.
  2. Mix all the ingredients together in a big mixing bowl.
  3. Spread the mixture in a thin layer on a oven tray and put in pre-heated oven for 20 min, until lightly toasted. Stir the mixture every 4-5 minutes to prevent burning.
  4. Cool before serving or storing. This can be kept for 2 weeks in air tight container.


  • Easyto make and store
  • Noadded sugar
  • Glutenfree
  • Fullof protein