healthy cocoa cake
I adore the ‘Mug Cake‘ philosophy because I love cake. Especially when it’s secretly healthy. What fellow mugcake makers and I don’t love? Making full cakes. Without a house full of sweet tooths to clear a cake stand in a day or less, cake-making’s inevitability is the personal consumption of hundreds of calories that I simply don’t need.

The trick? Making a yummy personal-sized cake full of hidden healthies! In my words, ‘The Calories Don’t Count Healthy Cocoa Cake‘.

Ingredients:
1 egg
1 tbsp cocoa powder
1 very ripe banana
1 tbsp greek yogurt
1 pinch self-raising flour
1 pinch cinnamon
1/2 tsp vanilla extract

Directions:
1. Smoosh the bejeezus out of your banana. Use a blender if you have one to hand, of course – I just prefer to smoosh and whip manually. Transfer into a small microwave-safe dish or mug.

2. Crack an egg into the banana and mix (by fork). Add the rest of your ingredients and mix once more.

3. In regards to the cocoa, I personally like to leave mine until the last ingredient and not mix it very well. This creates little pockets of cocoa in the final cake; ‘healthy chocolate chips’, if you will. Mixing it in well will simply create a more consistent chocolate flavour in the cake.

4. Microwave for one minute.

Enjoy!

healthy cocoa cake
healthy cocoa cake

shrimp feast
Once upon a lazy weekend, The Manfriend and I were really in the mood for a shrimp feast.

Or, ‘prawn feast’, as he will have just corrected me when reading this.

I wanted a gluten-free wrap. He would rather eat toilet paper than eat a gluten-free wrap. Swapping his feast’s carrier for a carby, starchy dude roll, we were both able to enjoy this simple, healthy (and surprisingly spicy!) recipe in personalised bliss.

Ingredients:
8-10 shrimp (cooked or raw, just make sure they’re peeled and cleaned if raw)
The gluten-free rolls/wraps of your choice
¼ cup sliced or diced onion (your preference)
2 cups shredded cabbage
1 teaspoon red grapefruit zest
1 tablespoon unsalted butter
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon celery salt

For the remoulade:
1 onion, sliced
2 tablespoons red grapefruit juice
1 teaspoon red grapefruit zest
½ cup sour cream
1 tablespoon mayo (I used low-fat)
1 tablespoon dijon mustard
1 teaspoon horseradish
½ teaspoon paprika
1 tablespoon chopped fresh parsley

Directions:
1. Heat the butter in a large pan at medium/high. Cook the onions until they begin to soften (likely

2. Stir in the garlic powder, paprika, cayenne, salt, black pepper and celery salt.

3. If your shrimp are raw, add them and cook until they become opaque (this will take roughly 3 to 4 minutes). If they are pre-cooked, simply add them.

4. Stir in your grapefruit zest and remove the pan from heat.

5. In a small bowl, stir together the sour cream, mayo, mustard, grapefruit juice, horseradish, zest, and paprika. Follow with your onions and parsley.

6. To serve, throw some cabbage onto your bun/wrap, top with your shrimp and onion concoction, then add a few tablespoons of the remoulade, to taste.

Enjoy!

shrimp feast
shrimp feast
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banana protein squares
In my eyes, banana bread is one of the most delicious things on the planet. As the world likes to make lols of me at times, it is also a food that makes my blood sugar skyrocket and my slightly-celiac body pretty angry.

NO MORE, banana bread! NO MORE!

I have whipped up the recipe below for ladies and gents who, like me, crave a healthy and gluten-free alternative to banana bread that doesn’t just taste like bananas and cardboard. Say hello to Gluten-Free Banana Protein Squares.

Ingredients:
2 egg whites
2 generous tablespoons of vanilla greek yogurt
1 scoop of chocolate protein powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
2 ripe bananas, mashed to your liking (I didn’t want mine too smooth as I love the look of banana chunks in banana bread)
1 cup of gluten-free oats

Directions:
1. Preheat your oven to 350/180 then mix your dry ingredients together in a medium sized bowl. Follow with the rest of your ingredients – ‘wet’, though I hate the word – and mix well.
2. Grab a silicone baking tray (no cleanup, yay!) and pour the mixture in.
3. Throw it in the oven for 30 to 40 minutes. You can play it by sight and preference, but I waited the full 40 until my edges were browned.
4. Let it cool for five minutes and dive in. It is really that simple. And delicious.

banana protein squares
banana protein squares

happy man chicken
Much to my disapproval, I seem to frequently get into situations where a group of male friends will be swooning over the idea of pizza while I’m dreaming of something – anything – else.

I am not a fan of pizza.

I needed to develop an alternative coping mechanism to picking cheese and olives off of dough. Happy Man Chicken became the answer. This is the easiest, tastiest dish to prepare, and one that has made The Manfriend and his brother lick a plate or two clean.

Suck it, pizza.

Ingredients:
– A package of boneless chicken or chicken thighs
– 1/2 cup of Dijon mustard
– 1/4 cup of maple syrup
– 1 tbsp of rice wine vinegar
– Fresh rosemary
– Salt and pepper

Directions (serves 2-4 people):
1. Oven on. Preheat to 450/230.
2. Mix your dijon mustard, maple syrup, and rice wine vinegar together.
3. Line an oven-proof baking dish with aluminium foil and throw your chicken in.
4. Salt and pepper your chicken (top and bottom).
5. Pour your ‘sauce’ over your chicken and pop it in the oven.
6. Flip the suckers over and baste them after twenty minutes.
7. After twenty more minutes, make sure the centre of your chicken is done (with a meat thermometer – don’t cut it!), then take the meat out and let it rest for five minutes.
8. Pair it with a flavourful side (with Happy Man Chicken, I love a simple Caprese Salad drizzled in balsamic vinegar) and plate the chicken with some fresh rosemary*.
9. Nom away.

* I like to serve sprigs of rosemary so guests/friends can choose their own flavour profile, but some men – like The Manfriend – will literally throw the herbs across the room in disgust. Haters. More for you.

I adapted this recipe from “The I happy man chicken
happy man chicken
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