Green Smoothie Lollies

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Summer is still holding on here in the UK and of course we’re all ecstatic….ly complaining that it’s too hot. It seems as much as us Brits dream of living in warmer climates, most of us are actually only programmed to handle an average of 17 degrees. I however, am soaking in every last ounce and using this as the perfect excuse to eat as much ice cream as possible or should I say ice smoothies.

Now we’re all familiar with the phrase “EAT YOUR GREENS”. I don’t think there’s a person in this land who hasn’t experienced the dinner table battle of “peas before ice cream”. That final mouthful of peas was always the hardest to swallow, but the promise of ice cream always helped.

As we hear more about healthy clean eating, we are learning more than ever that greens are the most potent superfood on the planet. Unfortunately they are also the most ignored and avoided foods so finding ways of getting them into our and our families diets is important.

Leafy green vegetables such as spinach contains huge dose of vitamins, minerals and antioxidants as well as improving the absorption of iron into our bodies. Similarly avocados are classed as the world’s best fruit because they are full with mono-saturated good fats that help reduce bad cholesterol levels in our blood and provide nutrients to develop and maintain our body’s cells.

Knowing these facts is one thing, but getting them into our diets is another. However with my Greens Smoothie Lollies there need not be any excuse at all. I try to get a piece of geeen into every single meal but on days where this has proved difficult I pack them all into a smoothie and I can’t begin to tell you how much healthier I feel. This smoothie recipe is now my go to in days of need and today I need it FROZEN.

Get your greens

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Makes 4 lollies

Preparation time: 10 minutes

Freeze overnight


1 apple (peeled)

1 avocado (peeled and pitted)

½ pineapple

Handful of spinach

Juice of a whole lemon

Sprig of Mint

1 cup coconut milk


Peel, core and chop up all the fruits and throw into a blender

Add the spinach, mint, lemon juice and coconut milk with a few cubes of ice and blitz for 1 minute until everything is blended well.

In an ice lolly tray, start with a small drop of coconut milk and pop in the freezer for 30 minutes to partially set

Next add the green smoothie mixture, then using a lolly stick swirl the coconut milk and smoothie mix together gently.

Leave in the freezer overnight to set

Coconut, Cacao & Quinoa Energy Bars

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I’m sure we’re all on the same page when I say that snacking is kind of a big deal. I don’t know anybody who doesn’t enjoy a mid-morning and afternoon nibble, the only problem however is what we choose to snack on. Healthy alternatives to sugar are hot on our radar, especially those of us in summer body mode.  So when it comes to finding a delicious, yet healthy snack that actually gives you energy instead of zapping it, then these Raw Coconut, Cacao Quinoa bars are it!!

Stuffed full of healthy fats, complex carbs and protein they are quite literally the perfect pick me up when that sugar train comes calling, and the added bonus is that they take less than 30 minutes to make.

Now with my unhealthy obsession with peanut butter I would normally advise you to use it in a recipe like this, however a special mention must go out to Pip & Nut for her amazing range of nut butters, especially her Coconut and Almond flavour, for finally shifting my obsession from peanuts to, well, other nuts. If you’re a coconutter like me then you will absolutely LOVE this.

I’m a very happy snacker right now!

If you make these no bake bars please do send me a photo on Instagram or Twitter @mykitchendrawer as I’d love to see your versions.


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Makes| 12 bars approx

Preparation time| 30 minutes


Coconut, Cacao & Quinoa Bars

65g quinoa (uncooked)

130g rolled oats

 50g cacao powder

2 tbsp cashew/coconut butter (I use Pip & Nut)

2 tbsp coconut oil

1 banana

20 dates

30g flaked almonds

100g honey

2 tbsp cacao nibs

Desiccated coconut for sprinkling


Preheat the oven to 170 degrees.

Cook the quinoa in 250ml water and simmer until cooked.

Spread the cooked quinoa out on a baking tray and toast in the oven for 15 minutes until crunchy.

While the quinoa is toasting, melt the coconut oil and coconut butter in a pan, then add the cacao powder and combine. Take off the heat to cool

Blend the banana and dates together and set aside.

Pour the cooked quinoa and rolled oats into a large bowl then add the cooled coconut mix, banana and dates, flaked almonds, honey and cacao nibs.

Combine everything together and pour into a lined 20×20 baking tin, pressing it down tightly into the corners.

Sprinkle with flaked almonds and desiccated coconut, then place in the fridge and chill for 2 hours or overnight.

Once set remove from the tin and cut into snack-size bars.

Leave in an airtight container and eat within 1 week.

Overnight Bircher Muesli Pots

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Unlike many breakfast skippers, I am almost completely useless without it. I’m even cranky if it hasn’t been enjoyable. Breakfast is by far my absolute favourite meal of the day and when I have the time to stretch it out I like to go big. Lay me out a platter of fruits, yoghurt, pancakes, bacon and eggs, pastries and toast and I’m yours for the foreseeable.

Sometimes however, there just isn’t enough time for the breakfast banquet of dreams and with my day job throwing me out the door a little shy of 7;30am there have been days where all I’ve managed to consume is a rushed peanut butter bagel.

Last summer, as some of you may know, I went through diet and lifestyle change which instilled in me the importance of a good breakfast. Since then, I’ve been almost obsessed with ensuring I eat well every morning. Peanut Butter bagels have now become an afternoon snack when required, and instead I’m fuelling my body in the morning with foods that will nourish me well and keep me fuller for longer.

Each mouthful of my Overnight Bircher Muesli is so creamy, and better still it’s by far the easiest recipe I’ve ever created, proving that eating healthy breakfasts are not always time consuming. I use my favourite coconut yoghurt from The Coconut Collaborative, but you can use any flavour of your choosing. The Coconut Collaborative however comes in the perfect sized pots containing the exact amount you need for this recipe and the taste is amazing.

Even if you’re somebody who doesn’t usually make the time for breakfast, this recipe is fool proof and exactly what you need. If made in large batches this mixture can be kept in the fridge for a few days so you have breakfast ready and waiting for you in the fridge all week.

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Makes|2 pots

Preparation time| overnight soak plus 30 minutes


100g rolled oats

240ml coconut yoghurt (I use The Coconut Collaborative| Dairy Free)

200ml water

¼ tsp vanilla essence

1 apple (pink lady)

Toppings:

Handful of blueberries

Handful of flaked almonds

1 tbsp cacao nibs

Handful sultanas/raisins/dried cranberries

Squeeze of honey


Prepare your oats the night before by mixing together the oats, yoghurt, water and vanilla essence until combined.

Core and cut the apple into small squares and add to the mixture.

Cover and leave overnight in a fridge to soak.

In the morning, remove from the fridge and give the oats a mix to loosen.

Serve into pots and top with the sultanas, raisins and dried cranberries. Sprinkle over the cacao nibs and almonds, then finish with the blueberries and a squeeze of honey.

The mixture will keep in the fridge for up to 4 days.