Recipes

  • Chocolate Coconut Bites

    Chocolate Coconut Bites
    This is a great recipe that is similar to raw bliss balls, only SO much easier because you don’t need to spend lots of time rolling each individual ball! It is perfect as a sweet snack and you won’t accidentally eat the whole thing like a normal block of chocolate because the ingredients are wholesome and filling.

    Ingredients

    • 200g almonds
    • 250g pitted dried dates chopped
    • 65g desiccated coconut
    • 20g cacao powder
    • 1/4 tsp sea salt
    • 20g raw honey
    • 70g coconut oil

    Directions

    1. Grind nuts in a food processor or Vitamix.
    2. Add chopped dates, coconut, cacao, salt and honey and process.
    3. Add coconut oil and mix for a few minutes or until fully combined.
    4. Press mixture into a slice tin and set in the refrigerator.
    5. Chop into squares and serve!

    Enjoy!

    Olivia x

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  • How To Make An Acai Smoothie Bowl

    How To Make An Acai Smoothie Bowl
    So, you’ve seen all those amazing photos of Acai Smoothie Bowls online but have no idea how to make them? Today I’ll show you how!

    What is an Acai Bowl?

    Essentially, an acai bowl is similar to a smoothie because it is made in the same way but blended until it’s the consistency of ice-cream. An Acai Bowl is served in a bowl and then topped with all your favourite fruits, seeds and nuts. The consistency of an Acai Bowl should be thick and creamy and eaten with a spoon.

    How To Make An Acai Smoothie Bowl

    Prep Time5 mins
    Cook Time1 min
    Total Time6 mins

    Ingredients

    • 2 packs Frozen Acai
    • 1 Frozen Banana
    • 1 scoop Protein Powder optional
    • 1 splash Dairy Free Milk almond, coconut, rice
    • 1/4 cup Frozen Berries

    Instructions

    • Add all of the ingredients except for the milk into a blender of food processor
    • Blend your acai smoothie
    • Add liquid very slowly, adding more until desired consistency is reached
    • Once your smoothie base is the desired ice cream consistency, simply spoon the mixture into your bowl of choice 
    • Use a chilled bowl to prevent the smoothie melting too much when you are eating it
    • Top with your favourite toppings. See tips below!

    TIP: Now it’s time for the fun part. Adding all your favourite toppings.

    Be creative. Think fresh fruit, nuts and seeds. You can even do an organic gluten-free granola layer and top with coconut flakes!

    Some ideas are: nuts, cacao nibs, a splash of coconut milk, coconut flakes, fresh berries, sliced fresh banana, chopped nuts and chia seeds.

    Be sure to post your photos on Instagram and tag @oliviabiancajenkins and #oliviajenkins! I’d love to see your creations.

    Olivia x

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  • DIY Chocolate Recipe

    DIY Chocolate Recipe
    Are you the type of person who LOVES chocolate but haven’t found a healthy alternative? Well, look no further! I have the perfect substitute. The best thing is all the ingredients in this recipe are good for your skin.

    Just make sure you don’t overindulge!

    Ingredients

    ¾ cup Coconut Oil
    ¾ cup Honey
    1 cup Cacao Powder
    Favourite nuts for topping

    Directions
    1. In a food processor, combine all ingredients together until well combined.
    2. Pour mixture into a muffin cake tray lined with cupcake patties OR pour into a baking tray lined with baking paper.
    3. Top with your favourite nuts.
    4. Freeze for 30 minutes.
    5. Break into bite size pieces

    Enjoy!

    Olivia x

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  • Clear Skin Breakfast Oats

    Clear Skin Breakfast Oats
    This breakfast recipe is filled with skin clearing ingredients that won’t inflame your body or irritate your skin. It is super simple to make and it gives you tons of morning energy and keeps you feeling full!

    Ingredients:

    • ½ cup oatmeal or oats (not quick oats)
    • ¾ cup rice/oat milk
    • ¼ cup mixed berries
    • 2 scoops protein powder
    • 1 tsp cinnamon
    • 1 tsp honey
    Method:
    1. Combine oats, milk, berries and protein powder in a container with a lid.
    2. Cover and refrigerate over night.
    3. Serve in the morning with fresh or frozen berries, honey and cinnamon.

    Olivia x

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  • Creamy Fruit Dip

    Creamy Fruit Dip
    I love this recipe! It’s perfect for a summertime gathering and is guaranteed to be a crowd pleaser! I like to serve this dip with sliced assorted fruits like melon or apple.

    Serves 2

    Ingredients

    • 2 cups fresh peaches, sliced (you can use tinned peaches if you can’t buy them fresh)
    • 2 cups fresh strawberries, sliced
    • 200g low-fat plain Greek yoghurt
    • 1 tbs lemon juice
    • 1/4 tsp almond extract

    Directions:

    1. Combine all ingredients in a food processor until smooth.
    2. Chill in the fridge for 1-2 hours.
    3. Serve with assorted fruit & nuts.

    Enjoy! Olivia x

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  • Baked Barramundi

    Baked Barramundi
    Barramundi is one of my all time favourite fish, it is also excellent for your skin because it is rich in Omega-3 fatty acids and a great source of protein! Try this super simple recipe that is fresh and full of flavour. If you live outside of Australia you can substitute barramundi for any firm white fish fillet.

    Serves 4

    Ingredients

    • 2 x 400g cans cannellini beans, rinsed, drained
    • 200g cherry tomatoes halved
    • 2 baby fennel, trimmed, sliced and fronds (green tops) reserved
    • 2 tbs red wine vinegar
    • 1 tbs olive oil
    • 4 x 180g skinless barramundi fillets
    • chopped flat leaf parsley and lemon wedges to serve

    Directions

    1. Preheat oven to 200c celsius (about 392 fahrenheit). Combine beans, tomatoes, fennel, vinegar, oil and 1 tbs water in a bowl.
    2. Lay out 30cm sheets of baking paper. Place a fish fillet in the centre of each sheet, top with bean mixture and season with salt and pepper. Bring the long sides of the paper up to meet in the middle, then fold several times to secure. Twist both ends and tuck under to form a parcel.
    3. Repeat with remaining parcels, then place on a baking tray and bake for 15-20 minutes until the fish is cooked.
    4. Open parcels and and slide fish and bean mixture onto a plate, top with parsley and fennel fronds and serve with lemon.

    Enjoy!

    Olivia x

     

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  • Chocolate Banana Pie (Gluten Free)

    Chocolate Banana Pie
    Here is one of my absolute favourite dessert recipes that’s actually not too bad for you! This chocolate banana pie is gluten free and the best thing is because you know what your putting into it, it has no additives or preservatives. Bananas are great for your skin, they act like natures botox by firming your skin with all their vitamins and minerals!

    Ingredients:
    Crust

    • 1 ½ cups almond meal
    • 5 large medjool dates, finely chopped
    • large pinch of fine sea salt
    • 3 tablespoons coconut oil

     Filling

    • 5 small, ripe bananas, cut into pieces
    • 5 large medjool dates, chopped
    • 1 cup light, unsweetened coconut milk
    • 1/3 cup unsweetened cocoa powdered – sifted
    • 1 tbs pure vanilla extract
    • ½ cup sliced almonds
    • 60 grams dark chocolate – chopped or shaved with a vegetable peeler

     Directions

    1. Preheat oven to 180 °c (160°c fan forced). Spray a 9 inch pie plate with gluten-free, non-stick cooking spray.
    2. Prepare the crust by combining almond meal, dates and salt in a food processor. Pulse until the dates and almond meal are well combined.
    3. Add the oil and process until the mixture starts to come together like a dough. If the mixture is too dry add some more oil, a few drops at a time.
    4. Bake for 12-15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely.
    5. Prepare the filling by combining the bananas, dates, coconut milk, cocoa powder and vanilla in a food processor. Process until smooth.
    6. Pour the mixture into the cooled pie crust, top with sliced almonds and chopped or shaved chocolate.
    7. Cover with plastic wrap and freeze for at least 4 hours. It can be made 1-2 days ahead.
    8. Half an hour before serving, remove from freezer, take off plastic wrap and let set at room temperature until soft enough to cut. Slice and serve immediately.

    Enjoy 🙂

     

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  • Gluten-free Blueberry Muffins

    Gluten-free Blueberry Muffins
    Serves 6

    Ingredients:

    • 1 egg
    • 1 cup almond flour
    • 2 tablespoons honey
    • 1/2 cup fresh blueberries
    • 1/8 teaspoon baking powder
    • 1/2 cup almond or coconut milk
    • 2 tablespoons melted coconut oil
    • 1 pinch salt

    Method:

    1. Preheat the oven to 180°C or 350°F and place paper cupcake cups into a cupcake tray .
    2. In a large bowl, mix almond flour, baking powder and salt until combined. In another bowl, mix the egg, coconut milk, coconut oil and honey.
    3. Combine the wet ingredients with the dry ingredients and mix with a spatula until you reach a batter consistency. Then, carefully fold in the blueberries.
    4. Carefully spoon the cupcake mixture into the prepared cupcake cups (approximately half way, so there is enough room for the cupcakes to rise).
    5. Bake for 20-25 minutes or until the tops are golden and spring back when touched.
    6. Once cooked, let the cupcakes cool and then indulge!
    7. Cupcakes can be stored in an air-tight container.

    Enjoy x

     

     

     

     

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