Pomegranate Martini

This recipe is Oprah's original go-to mix for a pomegranate martini, which I first has in Las Vegas just recently. Packed with antioxidants, it's delicious and kinda good for you.... Drink up! Click on this story to find the recipe :)

Grilled Salmon with Berry and Grape Salad inspired by the Beverly Wilshire Hotel

Hi my lovely readers, I just got back from a trip to L.A. and Las Vegas and found some really delicious foods and inspiration for healthy recipes! I ate out everyday and (most of the time) managed to find healthy options in keeping with my dietary rules. One lunch I particularly enjoyed was this gorgeous grilled salmon with a berry salad, arranged on a bed of mesculin lettuce and filled with blackberries, red grapes, pomegranate seeds, sliced strawberries, finely diced celery and shredded basil. (I didn't partake in the creamy balsamic dressing....)

Sweet Tofu Sundae

I love tofu; I could eat it every day and as a vegetarian, it is one of my staple foods. Lately, I have been running out of ideas for breakfast, especially if I want something sweet and I stumbled across this delicious recipe. This recipe is super quick and easy. Whip it up for breakfast or dessert.

Coffee Vegan Balls

After making rum balls over Christmas time, I realized there was many possibilities to create vegan versions of the bite-sized treat. I found soy condensed milk at an online vegan grocery store and the recipe for my coffee vegan balls was born. I did stay within the rum ball tradition by adding some booze to the recipe, using my favorite liquor, Tia Maria. Adding a generous helping of desiccated coconut and some coffee soaked sultanas, these were a big hit with the whole family. To stay within my diet, I also used sugar-free vanilla gluten-free biscuits as the base of the recipe but you can use any plain vanilla biscuits you want.

Coffee Vegan Balls

Ingredients:

• 1 can of soy condensed milk
• 1 packet of plain vanilla biscuits
• 3 tablespoons of sugar-free chocolate coffee powder
• 1 tablespoon of dark cocoa powder
• 1/2 cup of sultanas, soaked in a shot of espresso or a coffee tea bag
• 1/4 cup of desiccated coconut, plus 1/2 cup for rolling
• 2 tablespoons of Tia Maria

Method:

1. Process the biscuits until crushed.
2. Add the condensed milk, coffee powder, cocoa powder, tia maria and coconut, mix until combined. Add in the sultanas. If the mixture seems to wet, add more coconut until the right consistency is achieved.
3. Refrigerate for 20 minutes or until cool enough to handle more easily.
4. Once cooled, use a tablespoon to spoon out the mixture and roll into balls. Coat the balls in coconut and place in a container to store. Either store in the freezer or fridge, depending how chilled you prefer them. Keep cool.

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!).

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...