Homemade Hummus

Combine: 1 tin rinsed and drained chickpeas, juice of 1 lemon, 1/4 cup olive oil,
1-2 garlic cloves, 2 tbsp tahini (optional) in a blender and process until smooth. 

Add water (up to 1/4 cup) until desired consistency. 

Note: Tahini is optional but is recommended as it is a great source of calcium!

Chia Pudding

weight-loss-healthy-snack-ideas

weight-loss-healthy-snack-ideas

This is one of my favourite snacks – high in protein and omega 3 fats, high in fibre and a number of essential minerals, and it kinda tastes like a dessert! Winning.

Note: this is best when made the night before, soaked overnight

Ingredients

  • 2 tbsp chia seeds (any colour)
  • 1/4 cup milk (any kind) or water
  • your choice of toppings (see below)

Method

  1. Soak chia seeds in liquid – preferably overnight – or until liquid is completely absorbed.  I find the easiest way to do this is put the chia seeds and liquid in a jar, shake it up and leave it soak in there.
  2. Top with whatever you like – my favourite is 3 tbsp greek yoghurt, 1 tbsp almond butter, 1/3 banana (sliced) and a handful of blueberries.  

For toppings, think: plain yoghurt, berries, banana, stone fruit, mango, pumpkin seeds, sunflower seeds, almond butter or other nut butters, bee pollen, cacao nibs, buckwheat kernels.. the options are endless!

Tip: If you find it a little bland, add more fruit or a bit of honey.  

Two-Ingredient Protein Pancakes

pancakes-breakfast-healthy-weight-loss

pancakes-breakfast-healthy-weight-loss

I’m yet to meet someone who doesn’t love pancakes.  If you’re focusing on weight loss, or just looking for a healthy breakfast idea, these two-ingredient pancakes are perfect for you!  (I’ve also been known to eat these cold, with a slather of almond butter on top.. soooo yummy)

Makes around 4-6 pancakes

Ingredients

  • 1 banana, mashed
  • 3-4 eggs, whisked

Method

  1. Just combine the eggs and banana and cook pancakes in a non-stick pan.  You can top your protein-rich pancakes with berries, nuts and seeds, and a little honey or pure maple syrup.

Note: stay away from artificial ‘maple-flavoured’ syrups in the supermarket – they’re just flavoured high-fructose corn syrup. You’ll have to spend more to get the pure stuff, but it’s so much healthier and tastier.

Easy Egg & Veg Cups

food-eggs-weight-loss

food-eggs-weight-loss

It’s true what they say – eggs really are the original superfood.  Whether you’re eating keto, wanting to lose weight, or just have a really healthy snack – these egg and veg cups are perfect!  Kind of like a cheat’s quiche.  They’re free from gluten and super high in protein and nutrients.  Have them for breakfast, lunch or dinner and enjoy cold or heated up.  Super simple!

Ingredients

  • 12 eggs
  • large handful baby spinach, roughly chopped
  • 2-3 rashers bacon, diced
  • 1/3 cup feta cheese, crumbled into pieces
  • 1/4 cup red capsicum, diced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp mixed dried herbs

Method

  1. Grease a 12x muffin tray. Preheat oven to 180C.
  2. Whisk eggs in a small bowl, season with salt, pepper and dried herbs.
  3. Add spinach, bacon, feta and capsicum to bowl and combine.
  4. Pour mixture evenly into muffin tray and bake for 40mins or until slightly browned on top.  Allow to cool slightly in tray before removing. Refrigerate once cooled completely.

Gluten-free Blueberry Muffins

danni-archer-weight-loss

Ingredients

Makes 10 muffins

Prep time: 20 mins

Cook time: 16-18 minutes

  • 1 cup buckwheat flour
  • 1/2 cup quinoa flour
  • 2 heaped tsp almond meal
  • 5 tsp baking powder
  • 1/3 cup raw or coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup milk (you can use a plant-based milk to make these muffins dairy-free!)
  • 5 tbsp coconut oil, softened
  • 1/2 cup frozen or fresh blueberries

Method

  1. Preheat oven to 180C, and grease or line a muffin tray.
  2. Combine all dry ingredients in a large bowl.
  3. In a separate bowl, combine all wet ingredients (eggs, vanilla extract, milk and coconut oil) except for the blueberries. Make sure the coconut oil is soft enough to mix but not hot, as it may cook the egg if it is too hot.
  4. Make a well in the dry ingredients and add the wet ingredients, mixing well.
  5. Add the blueberries to the mixture and fold gently to combine.
  6. Spoon mixture into muffin tray and cook for 16-18 minutes in the preheated oven. Allow muffins to cool completely before removing them from the tray.

Homemade Pasta Sauce

danni-archer-weight-loss

Ingredients

  • 6 whole cloves garlic
  • 1 pound heirloom tomatoes
  • 2 tbsp olive oil
  • 2 tsp italian dried herbs
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp sugar

Method

  1. Preheat oven to 200C.
  2. Cut all tomatoes in half. Peel garlic cloves.
  3. Line a baking tray with baking paper, and evenly spread olive oil, herbs, salt, pepper and sugar. Place the tomatoes skin-side-up on the baking tray, and put in the preheated oven, cooking for 45-55 minutes.
  4. Remove from oven and allow to cool for at least 20 minutes. Blend on low speed for 1 minute until roughly blended but not 100% smooth.
  5. Store in refrigerator for up to 1 week.

Banana Bread

danni-archer-weight-loss

Ingredients

  • 1 3/4 cups SR flour
  • 1/2 cup buckwheat flour
  • 1 tsp cinnamon
  • 1/2 cup raw sugar
  • 1/2 cup rice malt syrup
  • 2 mashed bananas
  • 2 eggs, whisked
  • 1/2 cup milk of your choice
  • 1/8 cup olive oil

Method

  1. Preheat oven to 180C. Grease a rectangular cake tin.
  2. Combine dry ingredients – flours, cinnamon, raw sugar in a large bowl.
  3. In a separate bowl, mix rice malt syrup, eggs, milk and olive oil. Add to dry mixture and combine well.  Fold through mashed bananas until just combined.
  4. Pour mixture into cake tin and bake for 45-55 minutes until skewer comes out clean.

Banana Muffin Treats

danni-archer-weight-loss

Ingredients

  • 2 over-ripe bananas, mashed
  • 5 cups GF SR flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1 cup milk of your choice
  • 1/2 cup coconut oil, slightly softened (not liquid)
  • 1/3 rice malt syrup
  • 3 tsp chia seeds

Method

  1. Preheat oven to 180C. Line a muffin tray with patty lines.
  2. Combine flour, oats and baking powder in a large bowl. Add milk, coconut oil, rice malt syrup and combine.
  3. Fold through bananas and chia seeds until just combined. Pour mixture into patty liners and bake for 30-35 minutes or until skewer inserted into the middle of the muffin comes out clean.

Banana and Fig Gluten Free Muffins

danni-archer-weight-loss

Ingredients

  • 5 cups GF flour
  • 1/2 cup quinoa flour
  • 5tsp baking powder
  • 1/2 cup coconut sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp honey
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1/2 cup olive oil
  • 1 tsp vanilla extract
  • 1 cup sliced dried figs
  • 1 banana, mashed

Method

  1. Preheat oven to 180C and grease a 12-muffin tray or line with patty liners.
  2. In a large bowl, mix together the flours, baking powder and coconut sugar
  3. In a small bowl, combine honey, egg, buttermilk, olive oil, vanilla extract
  4. Add wet ingredients to the large bowl and combine with dry ingredients. Add figs and banana, fold through mixture until just combined.
  5. Divide mixture evenly between muffin tray or patty liners. Bake for 25-30mins or until a skewer inserted into the middle comes out clean.  Allow to cool for 5 minutes after cooking before removing from pan.