Quick and Easy Acai Bowl Recipe

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I know, I know…………..totally late to the Acai Bowl Party.  I tried my first bowl of Acai goodness only a week ago and I’m in love!

Healthy, Tasty and Moorish all in one bowl?  I needed to know how to re-create it, and it is SO easy and SO Quick.

Is this my new breakie go to, I think so!!

Here is the recipe that I kind of made up and as long as you have the ingredients you can chop and change them to suit your tastes and appetite.

Quick and Easy Acai Bowl Recipe

1 Tbsp of Acai Powder.  (I got mine from Priceline)

1/2 cup of frozen raspberries

1/2 cup of frozen blackberries

1/2 cup of milk

1 frozen banana

Chopped Strawberries

Chopped Banana

Toasted Museli or Granola

Add Acai Powder, raspberries, blackberries, milk and bananas into a blender and blitz and blend until smooth.

Pour into your favourite bowl and top with the Strawberries, Banana and Granola (Plus any other fruit or crunchieness you want to add).

Grab a spoon and enjoy!

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I have also discovered that the Acai berry has heaps of health benefits!  I would have kept eating it anyway if it had none!

  1.  Heart Health – They lower cholesterol levels and increase blood circulation.
  2. They fight off harmful organisms
  3. Help to lose weight and maintain a healthy weight
  4. Promotes Skin Health
  5. Helps Digestion
  6. Reduces irritation
  7. Improves Cellular Health
  8. They are an Immune Booster
  9. They have ant-aging effects (Whoohoo)
  10. They provide and Energy Boost
  11. And lastly they improve mental function!

The bowl is like a win win of yummy goodness!!

Enjoy!

Love Lil x

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Cottage Pie with Leek and Cauliflower mash

I LOVE carbs!  Like adore them.  Some of my childhood friends used to call me ‘Potatoes and Bread’ cause it’s all I used to eat.  I will choose mash and pasta and rice over protein any day.  But eating (more like devouring) this pie that Ross cooked on the weekend, I think I’m a convert.  
Who knew that putting leek and cauliflower together would make a mash to rival the original?
Seriously you have to try this Pie.  It feeds 6 people and total carb content is 13.3g!
Shut Up!  It is true, and delicious.

Cottage Pie with leek and cauliflower mash.  Serves 6

Mince:
50g unsalted butter
3 tablespoons extra virgin olive oil
2 slim carrots, trimmed, peeled and thinly sliced
2 sticks celery heart, trimmed and thinly sliced
1 onion, peeled and finely chopped
2 tablespoons fresh oregano
1 tablespoon fresh thyme leaves
1kg lean minced beef
200ml red wine
1x400g can chopped tomatoes
2 tablespoons tomato puree
2 teaspoons Worcestershire sauce
sea salt, black pepper

Mash:
600g leeks (trimmed weight), thickly sliced
600g small cauliflower florets
freshly grated nutmeg
a bunch of slim spring onions, sliced
150g small cherry tomatoes, halved

Method:
Heat half the butter and a tablespoon of olive oil in a medium saucepan over a medium heat, add the sliced and chopped vegetables and herbs, and fry for 5-8 minutes, stirring occasionally, until softened and lightly coloured.
Add the meat, turn up the heat and cook, stirring occasionally, until it changes colour.
Add the red wine, chopped tomatoes and puree, Worcestershire sauce and some seasoning.  Bring to a simmer then cook over a very low heat for 50-60 minutes, stirring occasionally, until nearly all the juices have been absorbed.
Keep a careful eye on it towards the end to prevent it from burning.  Tilt the pan and skim off any surface fat, then taste for seasoning.

While the mince cooks, start making the mash.  Place the leeks and cauliflower in a large saucepan with 150ml water, dot with the remaining 25g butter, add a tablespoon of olive oil and some salt.  Bring the liquid to a simmer, then cover and cook over a low heat for 15-25 minutes, stirring halfway through, until very tender.  Tip the contents of the pan into a food processor and reduce to a puree, seasoning with nutmeg and more salt if necessary.
You tend to get the best results if you do this in a couple of batches.

Transfer the mince to a shallow ovenproof dish or roasting tin, pressing down to level the surface.  Spread the mash on top.  You can make the pie in advance, in which case leave to cool, cover and chill.

Preheat the oven to 180 degrees fan/200 degrees electric.  Toss the spring onions and cherry tomatoes with the remaining tablespoon of oil and scatter over the surface.
Bake for 40-45 minutes until the vegetables on top are golden.

Oh, and for all those healthy’s out there, it has 43.8g protein.

We enjoyed ours with some veggies and a glass of vino.

Enjoy!  Love Lil xx


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