Clover & Grain

Sharing with you, the things I wake up excited about, Love Astrid

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Follow me & I’ll Show You New Zealand 5 weeks from north to south in 70 Photos

On 20th October 2014, I embarked on a solo journey through the ridiculously beautiful landscape of New Zealand. 5 weeks of climbing mountains, walked one of the New Zealand’s greatest walk, hiked on a glacier, jumped off the plane at 15000 ft, hitchhiked with strangers, made new friends and spent some quality time with each of them.

It was one of the best time of my life and it would be a shame if I let these memories decayed and lost over time so when I arrived in Auckland on the 21st October 2014, I came up with the idea to take photos of my back with the breathtaking sceneries of New Zealand and I continued to capture each and every places I went throughout my trip.

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Feeling so super inspired! 

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Absolutely in LOVE with this wee gem and it will blow-your-mind how easy it easy!

Mixed Berry Raw Cheesecake Slice

Base:

Process together 

1 cup pre-soaked dates

1 & 1/2 cups nuts of your choice (I did walnut/almond/cashew)

1 tsp cacao powder

Once blended you should have a very sticky mix, if the mix breaks up, add a dash of water or a few more dates. Spread out evenly (with the back of a wet spoon) in a square tin and pop into the freezer.

Cashew cream

Blend the following in a clean processor until it forms a very smooth cream.

1 & 1/2 cups raw unsalted cashews (soak these for an hour beforehand)

1/2 cup organic maple syrup (do it to taste.. this was a bit too sweet for me)

Spread half of this mix gently and evenly over your chilled base and add berry layer:

1/2 cup mixed berries. ( I spread these carefully out over the cashew cream)

Mixed berry cream

In your blender (with 1/2 your cashew cream remaining) add

a good handful of mixed berries and blend together. I also added a

Tbsp of coconut cream

Pop this layer on top of your berries and once again becareful not to ruin your pretty layers!

Freeze for a few hours until firm and serve with a dollop of coconut butter!

BLISS <3

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Started out an almond loaf- ended up a coconut & glazed pineapple loaf 🍍 this one will be served up with some freshly made coconut yoghurt cream 👌💁

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💁👌

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Thought this playground workout was a good idea until mum showed me up 🙈 (at The Heads)

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Breakfast this morning- baked banana oats with coconut butter and berries 👌

[cloverandgrain]

Zucchini is my new best friend in the kitchen at the moment and they're finally super cheap making them an even better add to your meals. Head over to my blog to get my low carb salmon pasta recipe 👌❤️

[cloverandgrain]

Oh my 😍 (at Mission Bay)

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High protein blueberry pancakes in this mornings sunshine 👌☀️

[cloverandgrain]

Asian sesame chicken stir fry 👌 recipe on my blog today ❤️

[cloverandgrain]

Whipped up this macro friendly lunch yesterday in a seriously state of hanger. As long as I have meat defrosted and veges / salad on hand there is no excuse for slip ups! Warm satay chicken salad with a delicious coconut sweet potato mash 👌

[cloverandgrain]

Happy Monday my friends ❤️ start your week off by making healthy food choices today ☝️ Baked high protein oats again for me 👌

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Self confessed breakfast addict 👌 gorgeous baked oatmeal for breaky today topped with almond/coconut milk, chia seeds and walnuts. Perfection ❤️

[cloverandgrain]

5-minute thai chicken patties ❤️ Who doesn’t have 5-minutes to prepare a beautifully macro-friendly, high protein nutritiously delicious meal? No body! Get amongst this recipe my friends!

Start by heating your pan (this is so quick that the wee cakes will be prepped and cooking by the time it heats)

Throw into a food processor

1 small chicken breast (approx. 120 grams)

1 small handful coriander leaves

1/2 squeezed lemon

pinch salt/pepper

1 small slice fresh ginger

1 tbsp approx. fresh mint

1 x egg

1 1/2 tbsp goats milk feta

Whizz until combined and spoon onto hot pan turning when slightly golden. My mix was a perfect consistency without needing to add flour - if however yours is a bit wet, pop in a couple Tbsps of your mashed sweet potato, flour or oatmeal to thicken.

Serve with an easy garden salad and sweet potato mash.

This recipe is FODMAP friendly - for those not concerned of FODMAP, pop in some garlic and onion with your mix!

Made with love (really quickly)

Astrid x

[cloverandgrain]

These wee beauty’s are (if you can’t tell) scones.💁 Vanilla almond & also a few blueberry numbers. Super easy, refined sugar, gluten, wheat & dairy free.

Vanilla Almond Scones

Combine in a bowl

1 1/2 cups almond flour

1/2 tsp baking soda

1 tbsp organic rice syrup (honey or maple if you prefer)

1 tsp vanilla

2 tbsp coconut oil

1/4 cup blueberries (optional)

Mix until coconut oil has broken down and ingredients are well combined. If mix is exceptionally sticky - dust over some extra almond flour.

Pop some flour on the bench and roll mix out into a light dough roll. Cut evenly with a knife and lay them on a baking sheet dusting tops with extra flour.

Bake for 10-12 minutes until golden on 180 bake.

Serve these gorgeous wee scones warm with homemade jam or butter and maple syrup.

NOTE: I halved my mix and popped 1/4 cup blueberries through one half of the mix!

[cloverandgrain]

Chocolate impress-me mud cake recipe variation. This one has a white chocolate buttercream filling and top icing - find the recipe in the "sweet" tag section 👌❤️

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I couldn’t help but top the cookie jar up this afternoon with these beauty’s ❤️ Chewy chocolate cookies scattered with white chocolate and walnuts

Cream in a large bowl

1 &1/4 cups butter (slightly softened)

2 cups sugar

Add in and continue to cream until light and fluffy

2 large eggs

2 tsp vanilla essence

Sift in the following dry ingredients

3/4 cup cocoa

2 cups flour

1 tsp baking soda

1 tsp salt

Mix together and further add

1 cup roughly chopped walnuts

1 cup roughly chopped white chocolate

Roll into wee balls (about 40) and place evenly over 3-4 trays. This mix is particularly sticky so try and refrain from eating half the mixture off your hands - I promise it's worth the wait in cooking them!

Cook on 180 bake for 10 mins and allow 5 mins to cool on tray before transferring.

Made with love,

Astrid x