Looking for a tasty, healthy, and nutritious meal? Then look no further. Holistic nutritionist, Andrea Hill, shares some of her favourite recipes with Bounce for you to try at home. So, what are you waiting for? Turn the page and get stuck in.
Gluten free pancakes
The team at Bounce can’t get enough of these amazingly delicious, good-for-you pancakes. This recipe uses a combination of oat flour, almond flour, and coconut flour, which won’t leave you feeling stuffed or bloated. Instead of syrup, try a little almond or sunflower seed butter spread, and serve with a handful of your favourite fresh fruits.
1/2 cup oat flour 2 rounded tablespoons almond flour 1 rounded tablespoon coconut flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup unsweetened coconut or almond milk, or regular organic milk if you prefer 2 tablespoons melted unsalted butter, coconut oil, or avocado oil 1 egg 1 teaspoon pure vanilla extract Unsalted butter, coconut or avocado oil (for the skillet)
In a medium-sized mixing bowl combine all the ingredients with a whisk. If the batter is too thin, add an extra tablespoon of coconut flour.
Heat a non-stick skillet or a large stainless-steel pan over medium-heat and add a little butter or oil. Pour approximately a 1/4 cup of the batter into the skillet.
Cook until the surface of the pancakes start to bubble, about 1-2 minutes. Then, flip carefully with a spatula and cook until brown on the underside, about 1-2 minutes.
Transfer to a baking sheet or platter and cover loosely with aluminium foil. Pop into a heated oven to keep the pancakes warm until all are cooked.
Serve with your favourite toppings.
Breakfast is often a rushed event, so make a double batch of this recipe and freeze the individual pancakes between wax paper.
Coconut chickpea curry
Serves 6 2 tablespoons avocado or olive oil 1 large onion, diced 2 teaspoons curry powder 2 cloves garlic, minced 1 cup vegetable stock 2 cans chickpeas drained and rinsed 1 can coconut milk 1 tablespoon honey 1 tablespoon hot sauce (more if you like extra heat) Fresh cilantro and lemon wedge for garnish Salt and pepper to season
Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper, and cook until the onions are soft and starting to turn golden.
Sprinkle in the curry powder and garlic and stir, cooking for another minute or so.
Pour in the vegetable stock and stir. Add the coconut milk, honey, and a dash of hot sauce.
Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Garnish with cilantro leaves and serve with a bowl of freshly made Basmati rice and lemon wedges.
Boost the nutritional value by adding extra vegetables, such as cauliflower, kale, or red peppers.
Lentil carrot soup
2 tablespoons extra-virgin olive oil 1 pound carrots, peeled and diced 1 large onion, chopped 4 cloves garlic, minced 1 pinch fresh ginger 1 tablespoon curry powder 1 teaspoon sea salt 1 cup dry red lentils 4 cups low-sodium vegetable stock 2 tablespoons tomato paste
Heat the olive oil in a large saucepan over a mediumheat. Add the carrots, onion, garlic, and ginger. Cook until the vegetables soften.
Next, stir in the curry powder and sea salt, and cook for a few more minutes. Add the lentils, vegetable broth, and tomato paste, mixing well.
Bring to a gentle boil, reduce the heat, and then simmer covered for approximately 30 minutes, or until the lentils are cooked. Remove from the heat and serve.
For an extra boost of nutrition add baby spinach or chopped kale.