December 17, 2012

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!).

December 12, 2012

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


  • 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
  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.

December 07, 2012

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...

December 02, 2012

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


  • 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)
  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.