Snacks

WHOLESOMEKAY.COM – BLOG CHANGE

Screen Shot 2015-08-10 at 10.16.24 am

Hi all,

I am sad but also excited to inform you I have MOVED THIS BLOG over to WHOLESOMEKAY.COM.

My decision to move was due to re-branding, simply put. Whilst I was overseas I had a lot of time to think about the type of ‘blogger’ I wanted to be .. and for me that’s an honest, inspiring and educating one. To do this I had to create a space which was reflective of my plant-based and wholesome lifestyle, and I feel Body of Nature didn’t show this and restricted me to the type of topics and recipes I could post.

IN SAYING THIS I will still be posting regular and interesting posts similar to ones I have already written but with a wider variety of recipes to accompany my newly adopted plant-based diet, such as chickpea cookies, brownies, pumpkin pancakes, banana ice-cream, sweet potato + lentil casserole, gluten and dairy free chocolate cheesecake and many many more; and topics which cover holistic health, fitness, advice, recipe submissions, beauty and resources, to name a few. I also aim in sharing alot more of my personal stories too.

I want to make WHOLESOME KAY a happy, fun and healthy place for all foodies, health goers and anybody who may be or have started their new health journey. So I THANKYOU for your love and kindness on Body of Nature and once again, would love for you to join me and be apart of on this new adventure at WHOLESOME KAY by following/re-following and spreading the word 🙂

 

– Love, Kaelli

p.s – you can still find me on instagram at @wholesome.k

 

My Pre and Post Workout Favourites

Are you always hungry and dying to eat something after a workout? Can’t get yourself to the gym because you don’t have enough energy?

A regular oopsy daisy that I’ve made and I’m sure you may have made also, is working out with no energy and not fueling afterwards. It wasn’t until now, after feeling and seeing changes (positive + negative) within my body, that I realize how vital pre and post workouts are for recovery, satisfying late night hunger and performing like a beast! (because who doesn’t want to look messy and sweaty after a smashing session?)

I typically like to prep my post-workout before I workout, but some day’s poo happens and I don’t get around to it or I’m having a ‘crap’ day or I’m going straight from work. So, here are a few of my favourite yummy and nutritious combos that are convenient on the run and in the kitchen. I’ve tried to include some variety because eating the same darn thing is so boooooooorinngggggggg. Agree?

PRE WORKOUT

These snacks are where you get energy for your workout. They help to reduce muscle breakdown and glycogen (glucose) depletion, to prevent increased cortisol levels, which rise after a workout because the body is under “stress”. You want to aim to eat protein and carbohydrates which are fairly easy-to-digest and light 30-60 minutes in advance to your workout to avoid stomach upset and irritation, because there aint nothin’ sexy about vomiting on the treadmill at 12 kilometers per hour, that’s for sure!

Keep in mind: your pre-workout does not replace a meal. It is a necessary source of additional nutrients to prepare your muscles and fuel your tank.

 Peanut butter + Banana On Toast

post-workout-snacks

You’ll go to heaven and back, trust me.

Toast one slice of bread and top with 1 tablespoon peanut butter (organic if possible) and ½ banana

Fats from the peanut butter will help to stabilize blood sugar levels and aid with lasting energy.

Veggie sticks + Hommus

snacks_alkaline_hummous

Light. Easy peasy. Portable. Crunchy. Refreshing.

Dip ½ cup raw veggie (carrot, celery, broccoli, capsicum, cucumber) sticks into 2 tablespoons hommus and enjoy while walking, on the train etc.

Boiled Egg and Apple

Protein POWER with a sweet twist. This may just be the new best thing.

If you have strange tastes like me you can cut 1 medium-sized apple into wedges and top with mashed boiled egg, or if you prefer to stay safe, enjoy separately. Either way, this is a perfect protein and natural sugar boost!

Almonds + Fruit

dried-fruit-health-benefits-almonds-and-raisins

A favourite of mine that’s perfect for when you’re on the run or traveling.

Simply measure out 12 almonds and accompany with 1 serve of fruit – 1 Apple, 2 kiwi fruits, 1 medium-sized banana, or dried fruit (1.5tbs).

POST WORKOUT

These snacks supply your body with energy to repair, replenish, recover, rebuild and refuel and should be larger than your pre-workout snack as they are needed for larger energy dominant processes such as increasing muscle growth, replenishing glycogen (glucose) stores which have been depleted during exercise, reduce cortisol levels, reduce soreness and fatigue and prevent muscle breakdown. Depending on the type of exercise you do (see below), protein and carbohydrates should ideally be eaten within the first 60-90 minutes after your workout to maximize results and recovery.

Cardio: carbs > protein

Weights: mainly protein

Weights + Cardio: carbs, protein

Greek Yogurt + Berries

greek-yogurt-berries

Breakfast all day? Yes please!

Combine ¾ cup of plain greek yoghurt with ½ cup blueberries. You can try this blended for a creamier and thick treat if you wish, or enjoy in a bowl with a drizzle of honey.

Fact: Greek yoghurt is protein packed and thicker than traditional yoghurt thanks to the straining process of removing whey (liquid).

Chocnana Smoothie

Screen Shot 2015-06-02 at 9.16.47 pm

Nun a nun a nun a nun a…. bah. na. na. This is like a frozen Big M but only healthier (and thicker). Yum!

1 banana, ice, 1 cup almond milk, 1 medjool date, 1 tsp cacao

Tuna Salad

Screen Shot 2015-06-02 at 9.15.36 pm

This is always  a go-to for me when I’m too lazy to wake my brain and become creative. You can pretty much put ANYTHING into the salad, incl fruit, but don’t forget the tuna – after all, it is a tuna salad. Haha. This is what I have:

½ C quinoa/brown rice, tin of tuna, handful spinach, 1/2 cucumber, 1 TVs pumpkin seeds, grilled pumpkin or sweet potato and apple cider vinegar.

Sweet Potato Chips and Salmon

Sweet and crispyyyyyyyy. Perfect balance of carbs, protein and healthy fats, it takes barely any time or effort to make. All you need is olive oil, sweet potato, salmon, herbs.

To make the CHIPS: cut a peeled potato and toss in olive oil, bake in oven for 20 minutes or cook in microwave for 4 minutes and pan fry for 2-3 until golden brown.

SALMON: in the same pan as the sweet potato chips, cook salmon on low heat until crispy, then flip and repeat on other side. Tip: for extra flavour, cook salmon first then chips.

Protein balls

My #1 love forever. I have quite a few combinations which you can find the recipe for here and here.

Screen Shot 2015-06-02 at 9.19.57 pm

As a basic thumb rule, remember: fuel with CARBS in advance to working out, refuel with 60 % PROTEIN AND 40% CARBS after your workout for recovery AND drink WATER before, throughout AND after your workout to stay hydrated.

Whats your favourite pre or post workout snack?

K x

CARROT AND WALNUT CAKE – gf, df, v

I love baking on weekends when I have finished study, or on the rare occasion, sitting around twiddling my thumbs. And today is no different, except that I’m cooking out of procrastination rather than studying…. with no guilt at all!….. Okay, maybe I do feel a little guilty but its like this…. Would you rather write eight  + four case studies on diseases and conditions found in the body OR cook sweets? Id go sweets anyday baby.

Mine looked like slop so heres an attractive shot, courtesy of my pal Google.

My family was too hungry and ate half the cake (pigs) before I could take a picture, so heres an attractive and uneaten shot, courtesy of my gal pal Google.

Carrots are tasty things. But what do you do when you have way too many? Bake a  CARROT AND WALNUT CAKE.  I was going to make two versions:  a loaf and muffins but then I thought about the amount of dishes and appliances I’d have to wash and just stuck with the loaf! Haha

Health Benefits of Carrots 

Carrots are a great ingredient to add to your cakes, desserts, breakfast, dinner because they are one of the richest sources of Vitamin A, a fat-soluble vitamin that is great for your vision and helping to boost your immune system. It is also an antioxidant which can help protect against inflammation and oxidative stress caused by free radicals. Carrots are rich in fibre, low in calories and available all year round. 

Screen Shot 2015-04-11 at 2.16.09 pm

Icing- I personally don’t think icing is needed because it is already sweet enough with the medjool dates, but incase you like it the traditional way:

  • Dairy Free Icing: whip 1 cup of coconut cream until thick, add 1 teaspoon of carrot gratings and cinnamon
  • HIGH protein (and dairy) icing:  mix 1 scoop vanilla protein powder, 1 tablespoon almond milk, ½ cup greek yoghurt, 1 tsp vanilla extract. 

Of course, with allergies and intolerance’s myself,  this recipe  is Gluten Free, Dairy Free, Refined Sugar Free and Vegan friendly, so its perfect for everybody and makes a delicious treat for breakfast or a sunday afternoon tea snack with a cup of herbal tea.

Carrot and Walnut Cake 

Quick Note: Leftovers can be frozen up to 4 months.

Mine looked like slop so heres an attractive shot, courtesy of my pal Google.

Cooking Time: 40 minutes | Prep Time: 10 minutes | Serves: 6

Ingredients:

  • 2 bananas, fresh or frozen
  • 8 medjool dates
  • 1.5 Cup buckwheat flour (or any other gluten-free flour)
  • ¼ cup coconut oil
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 3 carrots, grated with skin on for fibre
  • 3 flax or chia eggs (3 tbsp seed mixed with 8 tbls water- it replaces eggs)
  • ½ cup chopped walnuts

Method:

  1. Preheat the oven to 180 °C
  2. In a food processor, mix the wet ingredients: bananas, coconut oil and medjool dates until smooth and combined.
  3. In a separate bowl mix dry ingredients: buckwheat flour, baking powder, baking soda, cinnamon and ginger.  Add and mix in wet ingredients with flax egg, then carrots and ½ of chopped walnuts.
  4. Pour mixture into a load pan (or cupcake moulds until half full) and top with remaining walnuts.
  5. Bake loaf for 40-50 minutes (checking every five minutes after 40 minutes with skewer- if wet leave in longer, if dry, cooked) or muffins for 20-30 and let cool for 10 minutes on a cooling rack. NOTE: Make sure the loaf is completely cold if you’re icing!
  6. Serve warm or cold (warm is best) and ENJOY!

Yours in health,

Kaelli, x

instagram.com/bodyofnature

Facebook.com/bodyofnaturenutrition 

My Easter Traditions + 5 Recipes

Birds are chirping, trees are starting to bloom, lent is nearly over and bunnies are starting to appear everywhere, which only means one thing…. Easter is coming!

It has almost become a tradition every Good Friday to have lunch with my family at Barwon Heads Beach where my nan has a caravan, but this year everyone’s separated. My dad is at the family holiday house in Phillip Island with his best mate and kids, my mum is in hospital, I’m at home studying and blogging and my twin and brothers are still asleep (its 12:12pm). I’m a little upset we all aren’t together because I cherish family time like a batch of chocolate brownies and bowl of dairy free ice-cream, but I guess some things happen you can’t control and instead of dwelling over it, you just have to pick the positives and roll with it.

And thats what I’m about to do.

Whenever I feel like I need some alone time or a place to relax, I head straight to the kitchen and cook. Its my space to meditate and it’s where things (creations) happen. I’m not much of a chocolate eater but when it comes to Easter, chocolate is my #1 ingredient.

Unfortunately  this year leading up to Easter I’ve been busy seeing my mum every few days in hospital whilst studying and organising my trip overseas in July, I haven’t had the chance to prepare or cook anything easter themed, so I’ve decided to feature my top 5 favourite easter recipes from other bloggers instead, in no particular order. Click the picture for the recipe.

#5: Colourful Devilled Eggs by foodjimotto 

easter eggs w: hummus

My changes: I would replace the ½ cup mayonnaise with hummus.

#4: Peanut Butter Cups by thegraciouspantry 

Screen Shot 2015-04-03 at 1.28.40 pm

My changes: cacao powder instead of cocoa. Why? read here.

#3:  Raw Dairy Free Chocolate by bodyofnature

Screen Shot 2015-02-08 at 3.13.44 pm

#2:  Raw Fig, Cherry, Lavender and Honey Cake by Ascention Kitchen 

Raw-Fig-Cherry-Lavender-Cake-7

My thought: I would use almond milk as the nut milk and make sure the cashews are raw.

#1: Gluten Free Hot Cross Buns by thehealthychef 

Screen Shot 2015-04-03 at 1.34.27 pm

I hope everyone has a great Good Friday today. I will be watching the Good Friday Appeal and looking out for my name and donation scroll across the screen! If you would like to join me, you can donate here.

Have a Happy Easter everybody!

E N J O Y 

For more, follow me: instagram.com/bodyofnature 

Recipe Feature: Paleo Zucchini Fries

One thing I LOVE to do is support local and international foodies! And the best way to do that? a RECIPE FEATURE!

I think its a great way to get an insight into a variety of lifestyles of how they cook and create their food, but also getting the opportunity to see how one ingredient or staple item can be used in so many ways!

Every recipe I feature I would eat and create myself, and believe in 100%. Ill try my best to feature recipes throughout all lifestyles so everybody can enjoy them.

By all means, if you have a recipe or know somebody with a to-die-for recipe that you think fits my blogs criteria, please send me your recipe here (include “Recipe Submission” in the subject field) with the following details:

  • Ingredients
  • Method
  • Picture (with no writing)
  • Bio – about yourself and/or blog
  • Any tips or tricks you may have used

Todays RECIPE FEATURE is a paleo favourite from one of my inspirations, Luke Hines.

Enjoy Kaelli, x

____

PALEO ZUCCHINI FRIES

These are absolutely awesome! I love combing them with a rare juicy piece of steak or a paleo friendly chicken schnitzel! Whip up a batch today and see how delicious they are for your self.

Screen Shot 2015-02-27 at 1.07.58 pm

INGREDIENTS

  • 2  medium zucchinis
  • 1 egg white (reserve the yolk and try sue elsewhere to avoid wastage)
  • ¼ cup almond milk
  • ½ cup almond meal
  • 1 tablespoon mixed seasoning, whatever you like, I like mixed herbs
  • Avocado Oil

METHOD

1. Start by preheating the oven to 220°. 2. Cut the zucchini into 3-inch sticks.

3. Whisk the egg white in a small bowl, and add the almond milk.

4. Combine the almond meal and seasoning in a separate bowl.

5. Dip zucchini sticks into egg mixture, and then roll in almond meal mixture.

6. Lightly coat a baking sheet with avocado or coconut oil, and place zucchini fries on sheet.

Bake for 25€-30 minutes or until golden brown