Yeah, you read correctly. A chocolate, coffee, peanut butter thick shake complete with chocolate sauce and vanilla ice cream... All gluten, dairy and refined sugar free say WHAAAAAA?!
Here’s how you do it:
THICKSHAKE:
2 frozen bananas
3 teaspoons cacao powder
1 cup almond milk
1/2 cup brewed coffee
2 medijool dates
1 tablespoon peanut butter
1 scoop protein powder
1/2 avocado (for that extra frothiness!)
1 teaspoon coconut oil
Blend all ingredients together in a blender!
ICE CREAM:
1/2 frozen banana
Small handfull soaked cashew nuts
2 drops vanilla essence OR vanilla bean pod scrapings
Blend banana and cashew nuts together. Stir in vanilla.
CHOCOLATE SAUCE:
1 tablespoon coconut oil
2 teaspoons cacao powder
Melt coconut oil until liquid. Slowly add and stir in cacao powder.
Combine all ingredients and top with your faves! Mine are PB, Lindt espresso dark chocolate and nuts nuts nuts galore :) It’s seriously that easy!
Enjoy! Remember if you recreate one of my recipes, or create your own flavour combo, tag @fitfabfoods and #fitfabfoods on instagram or share it on the Fitfabfoods Facebook wall!
½ cup almond meal /corn flour /wholemeal flour /buckwheat flower
½ cup coconut sugar
2 tablespoons coconut oil
2 tablespoons almond milk
1 egg (or flax egg replacement)
1 teaspoon bicarb soda
1 teaspoon Himalayan pink saltÂ
SAUCE:
1 tablespoon coconut oil
3 tablespoons coconut sugar
1 tablespoon almond milk Â
½ teaspoon Himalayan pink salt
METHOD:
PUDDING:Â
1. De-seed and roughly chop datesÂ
2. Put dates and almond milk in a mug and microwave for 1 min until dates are  soft
3. Stir until ingredients form a pasteÂ
4. Add coconut oil and combineÂ
5. Add almond meal/flour, coconut sugar and egg/flax, salt, bicarb soda and  mix with wet ingredients
6. Microwave for 1-2 minutes until cookedÂ
7. Pudding is cooked when sides of the cake come away from the mug when  tapped
SAUCE:Â
1. Mix coconut oil, coconut sugar, almond milk and salt in a separate mug and microwave for 3 intervals of 30 seconds, stirring in between to prevent mixture from boiling over
Pour sauce over pudding, add walnuts or other toppings to garnishÂ
Enjoy! Remember if you recreate one of my recipes, or create your own flavour combo, tag @fitfabfoods and #fitfabfoods on instagram or share it on the Fitfabfoods Facebook wall!
1. Preheat oven to 180 degrees Celsius
2. Combine almond meal, cacao powder, bicarb soda, salt and stir until    combined
3. Make a well in the middle of the dry ingredients and add egg/egg  replacement, coconut oil and rice malt syrup
4. Combine until a thick paste is formed
5. Add any additions (cacao nibs/macadamias/berries etc)
6. Pour into lined baking tray and let mixture sit for 5-10 minutes
7. Bake for 20-25 minutes or until skewer comes out clean
8. Allow 10-15 minutes for brownie slab to cool
9. Slice into desired size, serve with added extras/vegan banana ice cream
Note: Can also be made into a large size cake or muffins
Enjoy! Remember if you recreate one of my recipes, or create your own flavour combo, tag @fitfabfoods and #fitfabfoods on instagram or share it on the Fitfabfoods Facebook wall!
Combine coconut oil and coconut until coconut is completely coated. Mould into mini bar shapes, then refrigerate while making the chocolate mixture.
Combine cacao, maple syrup and coconut oil, and stir until dissolved. Leave in bowl at room temperature for around 5 minutes or until chocolate thickens slightly.
Dip coconut bars in cacao mixture (I stick a toothpick in the coconut bars and dip them holding the toothpick to save my little fingers from getting coated too!) Put chocolate coated bars on a plate and refrigerate for about 5 minutes - HEY PRESTO! Ready to serve!
Keep these bad boys refrigerated until you wanna eat them, coconut oil has a low melting point and you may find yourself in a chocolatey mess! SO WORTH IT!
Enjoy! Remember if you recreate one of my recipes, or create your own flavour combo, tag @fitfabfoods and #fitfabfoods on instagram or share it on the Fitfabfoods Facebook wall!
This amazing recipe is super easy and makes the most fluffy, light and deliciously clean pancakes I’ve ever tried! After millions of attempts, this recipe has been fine tuned to perfection and I’m so excited to share it!
INGREDIENTS:
½ cup buckwheat flour (or 1 cup and no almond meal)
½ cup almond meal (or 1 cup and no buckwheat flour)
1 mashed banana
¾ cup almond milk
Pinch of baking soda
1-2 eggs/egg whites or flax egg replacement to make them veganÂ
Chia seeds (optional)
Scoop of protein (optional)
Cacao for chocolate pancakes! (optional)
Mashed berries for berry pancakes! (optional)
METHOD:Â
Mix all ingredients PLUS any optionals you may like into a bowl.
Pour batter into a pan with coconut oil and flip when bubbles appear on top
Top these bad boys with ANY toppings your heart desires... berries, cacao nibs, bee pollen, maple or agave syrup...Â
Enjoy! Remember if you recreate one of my recipes, or create your own flavour combo, tag @fitfabfoods and #fitfabfoods on instagram or share it on the Fitfabfoods Facebook wall!
Preheat oven to 180 deg celsius. Mix all ingredients and let mixture sit for 5 minutes, Pour into greased/lined muffin trays. Bake for 25-30 minutes. HEY PRESTO!
The veggies used in this recipe can literally be replaced with ANYTHING! So good as snacks/lunches! Pop them into a tupperware container and into the fridge and they’re delicious both hot and cold!
Enjoy! Remember if you recreate one of my recipes, or create your own flavour combo, tag @fitfabfoods and #fitfabfoods on instagram or share it on the Fitfabfoods Facebook wall!
Winter is well and truly upon us in Australia, and theres nothing better on a cold, gloomy afternoon than a warm, comforting and deliciously healthy mug cake to keep things toasty!Â
I’ve come up with a bunch of different combos and ideas to try, and there is so much potential for a billion different flavours!Â
1/3 cup almond milk or milk of choice IF you chose to use ground coffee
Enjoy! Remember if you recreate one of my recipes, or create your own flavour combo, tag @fitfabfoods and #fitfabfoods on instagram or share it on the Fitfabfoods Facebook wall!Â
After the PERFECT protein bliss ball recipe?! You’ve come to the right place! These little babes are a sweet tooth-ed gal/guy’s best friend… The fact that they are healthy is just an added bonus ;) So without further ado…Â
INGREDIENTS - (Makes 18)
10 dates (I use Medijool)
2 cups almond meal
3 scoops of your fave protein powder (I use RAWRenergy vegan vanilla pea protein)
Vanilla essence/ vanilla bean paste
2 tablespoons desiccated coconut
Water (as required)
Extra dessicated coconut PLUS cacao, peanuts, pepitas and chia seeds (I use The Chia Co) to coat your bliss balls in later on!
PLUS - whatever you prefer to flavour your balls with! For these, I used;
Raw cacao (I use Loving Earth)
Berries/berry powder (I use Bare Blends)
Ground coffee (I use Coffee not Coffee)
NOTE - You can also use things like peanut butter, apricot, hazlenut flavoured spreads, or just leave them as vanilla!
METHOD -
Soak dates in warm water for 5-10 minutes, then drain
Throw your dates, almond meal, coconut and vanilla essence in a blender and blend/pulse until a thick paste is formed (NOTE - If this doesn’t happen for you, add some water bit by bit and continue pulsing until you get it! It’ll happen I promise!)
Remove mix from blender and separate into however many bowls as you’d like flavours
Add flavour to mix and fold through thoroughly (I usually use my hands for this part!)
Roll mixture into small balls on some baking paper (you can make them whatever size you like!)
Coat in your preferred outer later - My picks are coconut, peanuts and cacao!
GUYS - That is literally it..! They’re super easy and super delicious and super hard to have just one of… These are lucky to last a day in my house!
If you happen to make these bad boy’s remember to tag me on Instagram @fitfabfoods and #fitfabfoods so I can see them and maybe even repost your creations!
I am OBSESSED with this incredible recipe for gluten free, dairy free Quinoa and Banana bread! Get around this one babes!
INGREDIENTS:
1 cup of quinoa flour
½ cup quinoa flakes
2 scoops protein of choice (I used coconut flavour but vanilla also works well!)
1 cup desiccated coconut
1 tsp baking powder
1tsp baking soda/bicarb soda
3 bananas
1/3 cup coconut oil
2 egg whites (egg substitute like flax would work just as well!)
2 tablespoons sweetener of choice (maple syrup, rice malt syrup, stevia, coconut nectar, coconut sugar… whatever you like!)
Spices to taste (nutmeg, cloves, cinnamon, ginger… again whatever amounts and combos you like!)
METHOD:Â
Preheat oven to 180 degrees
Mash bananas and melt coconut oil
Combine dry ingredients in a large bowl
Combine wet ingredients in a smaller bowl (including the mashed bananas)
Slowly add your wet ingredients into your dry ingredients whilst stirring until all ingredients are completely combined
Pour batter into a cake tin/loaf tin (hint… line the tin with baking paper before hand to make getting the bread out a little easier for yourself!) Â
Cook for 20-30 minutes or until golden brown on top
This is an amazing breakfast! Topped with jam, nut butter, mashed banana, cacao spread or even a cheeky dash of Nutella for a Sunday morning, this bad boy really hits the spot! So much deliciousness and nutrition-ness!
P.s. Quinoa flour and flakes are Keenwah Australia, Coconut products are Coconut Magic and Coconut protein is Inca Organics Protein!
HAVE A BALL with this one lovelies! Add in some cheeky extras like nuts, cacao nibs or any other delicious morsels for an extra good time! Remember to show me your creations if you recreate this or any of my other recipes by tagging me @fitfabfoods and using the hashtag #fitfabfoods!
Hey there fitfabfriends! So excited to share the BEST muffin recipe ever! These decadent, delicious cacao muffins are simply a must try!
INGREDIENTS:
2 cups GF flour of your choice, or normal flour if you aren’t fussed: I use quinoa!
¼ -½ cup raw powdered cacao
2 scoops choc protein powder of choice (optional!)
1tsp baking powder
1tsp baking soda
1Tbs Natvia natural sweetener or sweetener of choice Â
1 egg (egg replacement would no doubt work just as well if you’re keen to go vegan)
150mls melted coconut oil
METHOD:Â
Preheat oven to ~150 deg Celsius (fan forced)
Mix all flour, cacao, baking powder and soda and Natvia in a small bowl
Whisk egg (or replacement for vegan) together with cooled, melted coconut oil for around 1 minute or until smooth and velvety
NOTE: (never use coconut oil whilst it’s still really hot! Cool at room temperature (not in the fridge or it will go hard again!) until it’s not so hot. If you put it in hot, you can wind up cooking the egg!)
Slowly add dry ingredients to the wet mixture
NOTE: If the mix is too dry, add another egg or some almond milk/milk of choice to even out the wet to dry ratio!
Combine until no granules or lumps are left in the mixture (I almost always mix my ingredients by hand!)
Pour mixture into muffin try lined with baking paper or pans
Bake for 30-35 minutes, and leave to cool in baking tray
Serve warm with berries and date sauce, leave them cool and have them as a mid morning snack… it’s totally up to you!
Let me know which way you like your muffins, and remember, to share any of your fitfab creations with me, #fitfabfoods in your post so I can see it! Happy baking!
So there is sooooo much going on in this mousse, and the combo is absolutely TO DIE FOR! You can use one, two or all three of the flavours or even try a fruity flavour to change it right up!
INGREDIENTS:
2 ripe bananas
½ large, ripe avocado
2 Tbs coconut oil
20mls almond milk or milk of choice
Cacao powder to taste
8 soaked, pitted medijool dates
1 ½ Tbs peanut butter
2 tsp coconut sugar
OPTIONAL: Desiccated coconut
METHOD:
Blend all ingredients in high powered blender/food processor
Leave in fridge overnight (at least 3 hours) to set
Serve! Top with all kinds of amazingness - coconut, berries, seeds… Absolutely anything!
ENJOY this rich, decadent brilliant-ness any time of the day. Remember to #fitfabfoods if you recreate any of my recipes!
Being Italian, pasta is probably my favourite thing ever. AND my favourite, clean, fresh and tasty way to quite literally spice things up is by topping my bowl of health-ified pasta with some homemade arrabiata sauce.
INGREDIENTS:
1 brown onion, diced finely
1 clove garlic, crushed
1 Tbs oil of choice (I use coconut)
1 large, red chilli
Herbs of choice (Oregano, parsley or basil work amazingly!)
4-5 large, diced roma tomatoes OR 350mls tomato passata Â
Organic pink rock salt to taste
METHOD:
Heat oil in deep frypan/small saucepan
Sautee onion until translucent
Add garlic and cook for a further minute
Add tomatoes/passata and chilli
Turn down heat, cover and simmer until sauce thickens (around 20 minutes or so)
Add herbs after about 10 minutes of simmering
Stir the sauce on occasion, and taste the sauce to determine whether it requires salt
NOTE: If the sauce is too bitter, try adding a small amount of brown sugar to cut through the acidity.
Once sauce is of a desired consistency, serve with pasta and enjoy!
This is the most amazing way to enjoy pasta, and so quick and easy to prepare and cook. It’s perfect when you need to feed a big group of people and is just as good if you’re feeding just yourself :)
Freeze any excess in tupperware and defrost when you want to use it again! Simples!
If you recreate this or any of my recipes, remember to #fitfabfoods so I can see your amazingness!
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