A DAY IN THE LIFE OF NUTRITION STUDENT TRISTEN VAN DE KLEY

Interview-with-Tris-1

We recently got together with Tristen Van De Kley from Balanced Body Nutrition to talk about life as a full-time student, food blogger and lover of wholefoods and healthy living. Tristen is one of our regular contributors on the Affordable Wholefoods blog sharing inspiring articles and recipes. Here’s what she had to say….

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RAW PEPPERMINT SLICE

RAW PEPPERMINT SLICE

Introducing our newest recipe contributor Nat Russell. Nat is a Naturopathy Student and the creator of her own blog, Glow with Nat Russell. Her recipes are simple, wholesome and nutritious, using wholefoods as the main ingredient. And considering all the raw dessert lovers out there, this one is sure to deliver. Perhaps it might be a good idea to eat it beside the fireplace 😊!

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NO BAKE BANANA PROTEIN BAR (VEGAN)

No-Bake-Banana-Bread-Protein-Bars

Our smooth & creamy ‘no bake’ banana protein bar is a banana chocolate lovers dream. We used the 180 vegan chocolate protein powder for the protein boost and well ripened bananas for sweetness. The result is just delicious. These bars would be great as an afternoon energy snack or to have following a workout.

Serving Size: Makes 16 bars

Ingredients:

Method:

  1. Grease your tin and line with baking paper in preparation. We used a 22cm square cake pan.
  2. Place the oats, coconut flour, protein powder, nuts and spices in a bowl and mix well.
  3. Combine the nut butter, coconut milk and maple syrup in a saucepan over medium heat, stirring until it is just warm and well combined.
  4. Remove from heat and then stir in the banana, vanilla and a pinch of salt.
  5. Add this mix to the dry ingredients in the bowl and mix well.
  6. Press the mixture into the prepared pan and then scatter the coconut over the top, pressing down with a piece of baking paper to seal it at the top of the slice.
  7. Refrigerate for 2 hours (or until firm) before cutting into slices and eating.
  8. Store chilled in an airtight container for up to 2 weeks.

Read more at: Affordable Wholefoods Blog

ORGANIC BARLEY PUMPKIN RISOTTO WITH CHICKEN

Barley-Risotto

With winter fast approaching we have been eating more warming foods of late and recently made this pumpkin risotto dish using organic pearl barley in place of the traditional arborio rice.

The barley has a rich nutty flavour, has a lower GI than rice and is a rich source of fibre. The combination of pumpkin, sun-dried tomatoes and chicken is absolutely delicious. This one comes highly recommended.

Serves: 4

Ingredients: 

  • Olive oil
  • 1 red onion (finely chopped)
  • 3 cloves of garlic (finely diced)
  • 1/2 teaspoon dried oregano rubbed
  • 1 cup organic pearl barley
  • 2 cups vegetable stock
  • 300g chicken breast
  • 200g grated pumpkin
  • 1/2 cup frozen peas
  • 1/4 cup sun-dried tomatoes
  • 2 cups baby spinach leaves
  • 1 tablespoon sunflower seeds
  • 1/2 teaspoon black pepper
  • 1 tablespoon grated parmesan cheese

Method:

  1. Heat a tablespoon of olive oil in a heavy based saucepan over low-medium heat. Add the onion and garlic and cook until soft and translucent.
  2. Add the barley and cook for a few minutes stirring to coat the entire mixture.
  3. Now add your vegetable stock and bring to a simmer. Cook for about 15 minutes, stirring occasionally, or until liquid is almost fully absorbed.
  4. While the barley mixture is simmering, heat a small amount of olive oil in a seperate saucepan and cook the chicken until soft (but cooked through).
  5. Add the pumpkin and sun-dried tomatoes to the barley mixture and cook for another 5 minutes.
  6. Stir in the peas and spinach cooking for a final 2 minutes.
  7. Stir through the chicken, sunflower seeds and cracked black pepper.
  8. Sprinkle with parmesan cheese and add a garnish of fresh basil. Enjoy.

Inspiration:

Replace the chicken with tofu as a vegetarian option, using any assortment of veggies you like.

Read more at: Affordable Wholefoods Blog

BLACK BEAN CHILLI

BLACK BEAN CHILLI

A simple and tasty Mexican style dish that is perfect in soft taco’s or tortilla’s or accompanied with rice. Its warm, spicy and soft on the palate.

Serving Size: 6

Ingredients:

Method:

  1. Warm up the olive oil in a large saucepan over medium heat.
  2. Add the sweet potato and onion and stir occasionally until the onion is translucent and the sweet potato is slightly soft. (about 7-8 minutes).
  3. Add the garlic and cook for a further 30 seconds to a minute.
  4. Stir in the spices, followed by the black turtle beans, tomatoes and stock.
  5. Bring to the simmer then reduce the heat to medium-low. Cover your pot, stirring occasionally for the next 45 minutes.
  6. Remove the lid and continue cooking until the beans are soft (around 1 minute).
  7. Serve with avocado and rice.

Read more at Affordable Whole Foods Blog