University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

Twitter: @EatRainbowLove
Instagram: lottierainbow

Wednesday, 23 April 2014

Green Smoothie

Absolutely delicious and filled with goodness
There are hundreds of variations of the green smoothie but this is my favourite recipe.

Feel free to change it up and swap any ingredients you like - it's just important to use leafy greens like spinach or kale, with liquid like water or almond milk, and then any fruit of your choice.
Banana is probably essential since it makes it thick and smooth when blended.

Tip: Boost your smoothie by adding linseed mix, chia seeds, cayenne pepper, cinnamon, protein powder or whatever you wish!

I add Juice Plus complete vanilla powder to mine which makes it sweeter so perhaps add a little honey if it doesn't taste sweet enough for you.

Ice cubes are also essential - I find that the colder the smoothie, the better it tastes!

Makes 1 large smoothie
- 1 large handful of fresh spinach leaves
- 1 cup of cold water
- 1 small-medium banana, sliced
- 1 large handful of green grapes
- 1 large handful of chopped pineapple (fresh or tinned)
- 1 scoop of Juice Plus complete powder (or protein powder) - optional
- Ice cubes

1. Start by blending together the spinach and water until  smooth - it should just turn into green water!
2. Next, add all of the fruit (banana, grapes and pineapple) and powder (if using), and blend until completely smooth.
3. Place some ice cubes at the bottom of a large glass, then pour in the smoothie.

Enjoy :)

Thursday, 17 April 2014

Mini egg rocky road

Easy to make and incredible to eat - the perfect treat for Easter!

Makes 8 rectangles or 12 squares
- 125g slightly salted butter
- 200g dark chocolate
- 2 tbsp runny honey
- 200g dark chocolate biscuits
- 75g dried cranberries
- 100g mini eggs
- handful of white chocolate chips

1. Line and grease a baking tin and set aside.
2. In a pan, heat the butter and dark chocolate and stir until melted, then stir in the honey.
3. Crush the biscuits until mostly crumbed but with some chunks, then stir into the melted chocolate mixture with the dried cranberries and mix until well combined.
4. Leave to cool down a little for a few minutes, then stir in most of the mini eggs, leaving 8 or 12 to place on top depending on how many rocky roads you're making.
5. Pour/spoon the mixture into the prepared tin and smooth down, then place the mini eggs on top and scatter with the white chocolate chips.
6. Leave to set in the fridge for about two hours, then using a sharp knife cut into rectangles or squares.
Enjoy :)

You might also like to try delicious Creme Egg Brownies this Easter!

Friday, 4 April 2014

Lemon drizzle cupcakes

Everyone who likes a bit of tangy sweetness will love these!
They are the perfect, Spring cupcake, particularly if you use cute cupcake cases (mine are from poundland)
 They will stay moist for a good few days as well, just in case you don't eat them all at once...
I whipped them up for Mother's Day and my mum ate 3 in one go - just to prove how delicious they are.

Makes 10-12 cupcakes
- 125g butter
- 125g caster sugar
- 2 eggs, beaten
- 125g self raising flour
- 1/2 tsp baking powder
- dash of milk
- dash of vanilla essence
- finely grated zest of 1 lemon

For the lemon drizzle icing
- 200g icing sugar
- juice of 2 lemons
- finely grated zest of 1 lemon, for decoration

1. Line a cupcake tray with cases and pre-heat the oven to 180 degrees.
2. In a mixing bowl, cream together the butter and sugar until smooth, beat in the eggs then fold in the flour and baking powder. Mix until smooth with a dash of milk, vanilla essence and lemon zest.
3. Spoon into cupcakes cases then bake in the oven for around 20 minutes, or until golden brown. Set aside to cool.
4. To make the lemon drizzle icing, simply mix together the icing sugar and lemon juice and stir until smooth and fairly runny. Spoon/drizzle on top of the cupcakes - as much as you prefer, then finish with some lemon zest!

Enjoy :)