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Simple Chicken Salad

October 2, 2019October 2, 2019
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Acai Bowl

September 18, 2019September 18, 2019
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Baked Vanilla Cheesecakes

September 15, 2019September 15, 2019
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Peanut Lime Salad

September 11, 2019September 11, 2019
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Smoked Salmon Galettes

September 7, 2019September 7, 2019
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Caramel Slice

September 4, 2019September 4, 2019
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Creamy Broccoli Pasta Bake

August 30, 2019August 30, 2019
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Choc Chip Granola

August 28, 2019August 28, 2019
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Gooey Chocolate Brownies

August 24, 2019August 24, 2019
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PB&J Ice Cream

August 21, 2019August 21, 2019

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@thatlofolife

thatlofolife
Instagram post 2179772416440707867_7978199424 I’ve been having smoothies for breakfast for a while now, so I thought it was time to go back to oats. These Banana and Peanut Butter Oats are delicious and filling. Recipe is coming soon! Photo shot on an @every.day.co backdrop and using @mayversfood peanut butter 👍🏻
Instagram post 2179056137362953568_7978199424 RECIPE: Low FODMAP Pumpkin Pie 🥧 🎃 Servings 8 people⠀ ⠀ Ingredients⠀ Crust:⠀ - 5 dried figs⠀ - 1/2 cup almond butter⠀ - 3/4 cup low FODMAP plain flour⠀ - 1/4 cup almond meal⠀ Filling:⠀ - 2 eggs⠀ - 3/4 cup brown sugar⠀ - 2 cups canned pumpkin puree⠀ - 1 cup coconut milk⠀ - 2 tsp cinnamon⠀ - 1 tsp nutmeg⠀ - 1 tsp ginger⠀ - 1/2 tsp cloves⠀ - pinch salt⠀ ⠀ Instructions:⠀ 1. Preheat the oven to 180 degrees Celsius fan forced.⠀ 2. Cover the dried figs with boiling water and leave aside to soften.⠀ 3. In the meantime, prep your pie filling by combining all the ingredients in a large mixing bowl and whisking them with a hand-held electric mixer until fluffy. Set aside while you finish your crust.⠀ 4. Drain the dried figs and add them to a food processor. Add the almond butter, flour and almond meal and process until a dough forms.⠀ 5. Grease a standard size quiche tin, and press the dough evenly into the bottom and sides of the tin. Bake in the oven for 15 minutes or until golden.⠀ 6. Set the base aside for cool for 5 minutes and then pour in the filling. Spread it evenly with a spatula and return to the oven for 40 minutes or until an inserted skewer comes out clean.⠀ 7. Leave the pie to cool completely before serving. Best served with a scoop of low FODMAP ice cream or a dollop of lactose-free cream.
Instagram post 2177618853770022325_7978199424 Double chocolate mocha cookies... AKA the perfect start to the weekend 🍪
Instagram post 2176894338924461190_7978199424 Thursday nights are perfect for a slice of strawberry cobbler, and you’ll be surprised by just how easy it is! Check out the recipe on the blog and on my feed 🍓
Instagram post 2176168054577515066_7978199424 Have you made my passionfruit pineapple pops yet? They’re perfect for this weather and to celebrate Wednesday 😂
Instagram post 2175115488796224217_7978199424 Looking for a quick lunch or dinner option this week? Get the recipe for this low FODMAP on the blog or on my feed! It’s delicious and so easy to make!
Instagram post 2174719400427662014_7978199424 It’s my first time making or eating pumpkin pie, and I’m pleasantly surprised by how tasty it is! Recipe coming soon 🎃
Instagram post 2173594859097881439_7978199424 Potato bake anyone? Recipe is a couple of posts ago and is up on the blog, but I couldn’t resist posting this cheesy golden goodness from a different angle!
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@thatlofolife

thatlofolife


Instagram post 2179772416440707867_7978199424
I’ve been having smoothies for breakfast for a while now, so I thought it was time to go back to oats. These Banana and Peanut Butter Oats are delicious and filling. Recipe is coming soon! Photo shot on an @every.day.co backdrop and using @mayversfood peanut butter 👍🏻

Instagram post 2179056137362953568_7978199424
RECIPE: Low FODMAP Pumpkin Pie 🥧 🎃 Servings 8 people⠀ ⠀ Ingredients⠀ Crust:⠀ - 5 dried figs⠀ - 1/2 cup almond butter⠀ - 3/4 cup low FODMAP plain flour⠀ - 1/4 cup almond meal⠀ Filling:⠀ - 2 eggs⠀ - 3/4 cup brown sugar⠀ - 2 cups canned pumpkin puree⠀ - 1 cup coconut milk⠀ - 2 tsp cinnamon⠀ - 1 tsp nutmeg⠀ - 1 tsp ginger⠀ - 1/2 tsp cloves⠀ - pinch salt⠀ ⠀ Instructions:⠀ 1. Preheat the oven to 180 degrees Celsius fan forced.⠀ 2. Cover the dried figs with boiling water and leave aside to soften.⠀ 3. In the meantime, prep your pie filling by combining all the ingredients in a large mixing bowl and whisking them with a hand-held electric mixer until fluffy. Set aside while you finish your crust.⠀ 4. Drain the dried figs and add them to a food processor. Add the almond butter, flour and almond meal and process until a dough forms.⠀ 5. Grease a standard size quiche tin, and press the dough evenly into the bottom and sides of the tin. Bake in the oven for 15 minutes or until golden.⠀ 6. Set the base aside for cool for 5 minutes and then pour in the filling. Spread it evenly with a spatula and return to the oven for 40 minutes or until an inserted skewer comes out clean.⠀ 7. Leave the pie to cool completely before serving. Best served with a scoop of low FODMAP ice cream or a dollop of lactose-free cream.

Instagram post 2177618853770022325_7978199424
Double chocolate mocha cookies... AKA the perfect start to the weekend 🍪

Instagram post 2176894338924461190_7978199424
Thursday nights are perfect for a slice of strawberry cobbler, and you’ll be surprised by just how easy it is! Check out the recipe on the blog and on my feed 🍓

Instagram post 2176168054577515066_7978199424
Have you made my passionfruit pineapple pops yet? They’re perfect for this weather and to celebrate Wednesday 😂

Instagram post 2175115488796224217_7978199424
Looking for a quick lunch or dinner option this week? Get the recipe for this low FODMAP on the blog or on my feed! It’s delicious and so easy to make!

Instagram post 2174719400427662014_7978199424
It’s my first time making or eating pumpkin pie, and I’m pleasantly surprised by how tasty it is! Recipe coming soon 🎃

Instagram post 2173594859097881439_7978199424
Potato bake anyone? Recipe is a couple of posts ago and is up on the blog, but I couldn’t resist posting this cheesy golden goodness from a different angle!


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