I LOVE cake, but don’t you love the feeling of guilt it leaves you with?
Emily English is one of the most beloved nutritionists on social media – her recipes go viral for good reason, and these from her new cookbook, So goodare, in fact, soooo good!
The former model turned to food science after struggling with an eating disorder and is now fully qualified and a favorite on Instagram and TikTok.
Her new book just hit #1 on the bestseller lists and includes lots of healthy eating tips and knowledge, plus flavor-packed recipes for bright, colorful bowls, even an antioxidant-packed pie that tastes amazing.
And if you have tummy troubles from time to time, Emily’s lemon cake features a heavenly blend of gut-friendly fiber and healthy fats.
Cake that’s good for you – what’s not to love?
4
Dark Chocolate and Olive Oil Antioxidant Pie
It suits: 12
Setup time: 10 minutes
Cooking time: 50 minutes
Cals: 350
Protein: 2g
Ingredients:
150g whole hazelnuts with skin
50g unsweetened cocoa powder
2 teaspoons vanilla extract
150g of refined sugar
130ml extra virgin olive oil, plus extra for greasing
3 medium eggs, at room temperature
1/2 teaspoon baking soda
Pinch of salt
For the ganache:
100g dark chocolate (70% cocoa), coarsely chopped
5 tablespoons of hazelnut milk
Orange zest (optional)
Method:
1 Preheat the oven to 190°C/170°C fan/gas mark 5. Lightly oil a 21cm cake tin and line the bottom with non-stick baking paper.
two Bake the hazelnuts on a baking tray in the oven for 10 minutes, until toasted. Let it cool and, in a food processor, mix it with the flour and set aside.
3 Sift the cocoa powder into a bowl and mix with 125ml of boiling water until it forms a paste. Add the vanilla extract and let it cool.
4 In a large bowl, beat the sugar, olive oil and eggs for about 5 minutes until creamy and light. Gradually mix in the cocoa mixture and then add the baking soda, salt and hazelnut flour. Place the dough into the prepared pan and bake for 35-40 minutes. The pie must be fixed in
the sides with a slightly moist center. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5 To make the ganache, place the chocolate in a heatproof bowl. In a pan, heat the hazelnut milk until hot, but not boiling, and pour over the chocolate. Let it rest for 1 minute and then stir until smooth. Grate in some orange zest, if desired. Spread the ganache over the cooled pie and serve.
4
Gut Food Lemon Bread
It suits: 10
Setup time: 15 minutes
Cooking time: 1 hour
Cals: Less than 250
Protein: 9g
Ingredients:
75ml olive oil, plus extra for greasing
400g thick strained natural yogurt with 0% fat
1 teaspoon vanilla extract
Zest and juice of 2 unwaxed lemons, plus extra zest to top
100g golden caster sugar
2 large eggs, at room temperature
100g rolled oats, mixed into fine flour
100g plain flour
50g ground almonds
2 tablespoons of poppy seeds
2 teaspoons of baking powder
2 teaspoons of baking soda
For the drizzle:
2 tablespoons of honey
3 tablespoons of lemon juice
To the roof:
50g icing sugar
1 tablespoon lemon juice
Method:
1 Preheat the oven to 180°C/160°C fan/gas 4. Grease a 900g loaf tin with olive oil and line with non-stick baking paper. If you are using a smaller pan, do not overfill or the cake will sink.
two In a bowl, mix the olive oil, yogurt, vanilla, lemon zest and juice, caster sugar and eggs until smooth. In another bowl, mix
oat flour, plain flour, ground almonds, poppy seeds, baking powder and baking soda, then gently fold into the
wet mix until you get a smooth dough.
3 Pour the batter into the prepared loaf pan and bake for 1 hour or until golden and a toothpick inserted into the pan.
half comes out clean. Set the cake aside in the pan while you prepare the drizzle.
4 In a small saucepan, heat the honey and lemon juice until liquid. Make small holes all over the top of the cake using
a toothpick, then evenly spread the honey and lemon drizzle so it penetrates the cake. Leave to cool completely in the pan and then turn out onto a cutting board.
5 Mix the topping ingredients until smooth but pourable. Place the icing on top of the cake, sprinkle extra lemon zest on top and serve.
4
The shining bowl
It suits: 4
Setup time: 10 minutes
Cooking time: 15 minutes
Cals: Less than 400
Protein: Depends on what you include
Ingredients:
500g peeled and seedless pumpkin
1 tablespoon za’atar spice mix
1 tablespoon of olive oil
1 jar of jalapenos
250g cooked grains of your choice
60g arugula leaves
200g crumbled feta cheese
200g of hummus
Protein of choice (cooked chicken, tofu, shrimp, etc.)
80g pomegranate seeds
1 lemon, cut into wedges, to serve
For the pickle:
150ml white wine vinegar
100ml of water
1 tablespoon of refined sugar
2 red onions cut into rings
For the sauce:
150g natural yogurt
1 tablespoon tahini
1 lemon juice
1 teaspoon of honey
Method:
1 For the pickle, place the vinegar and water in a pan, add the sugar and bring to a boil. Remove from heat and dip the red onion slices into the liquid. Let them marinate while you continue with the preparation.
two Preheat the oven to 230°C/210°C fan/gas mark 8 or set a fryer to 200°C.
3 Cut the pumpkin into 2 cm cubes and place in a heatproof bowl. Season with the za’atar spice mix and a little salt and coat with olive oil. Microwave on high power for 5 minutes, then spread on a baking sheet and bake in the oven or frying pan for 10 minutes. Remove and reserve.
4 In a bowl, mix the sauce ingredients (yogurt, tahini, lemon juice and honey) with a pinch of salt and pepper and set aside.
5 Make jalapeño sauce by placing the entire jar of jalapeños, including the brine, in a blender or food processor. Blend to obtain a chunky consistency. Store leftovers in the original container in the refrigerator, where they will last for a month.
6 Place the chosen beans in the microwave to heat them.
7 Divide the rocket between 4 bowls to create the base. Divide the grits, feta, roasted pumpkin, and houmus among bowls. Make a well in the houmous with the back of a spoon and add 1 teaspoon of jalapeño sauce into each. Add any extra protein of your choice.
8 Finish with the drained pickled red onion and pomegranate seeds and serve with the sauce and lemon slices.
Best Items to Buy in Bulk at a Supermarket
Poppy Needham, pricing professional at Approved Food, shared her top tips for what to buy in bulk.
Closet essentials
Toilet paper, kitchen paper, tissues, cleaning products and laundry supplies.
Polly explained: “A 24-pack of toilet paper or a large bottle of washing up liquid will save you money in the long run.”
Starchy Staples
Rice, pasta, quinoa, oats, lentils and beans have a long shelf life and form the basis of many meals.
“Buying larger bags, 5kg or more, can significantly reduce the cost per gram,” said Poppy.
Chicken
Large packages of chicken or even cheap frozen chicken breasts in bulk.
Canned products
From canned tomatoes, tuna, salmon, any soup and even fruits and vegetables.
Poppy commented: “Stock up when you see offers on multipacks or catering cans.
Several
Cooking oils, spices, seasonings, tea, coffee and beverages – these items retain their quality for a long time.
As for sweets, larger or shared packets of chocolate are generally better value than individual portions.
This story originally appeared on The-sun.com read the full story
