I just HAD to title this The OMG Sundae as that is all my sister and I were saying after each bite. As she was visiting last weekend I wanted to make her something delicious for dessert. We absolutely love ice cream so what better way to enjoy it than with decadent yet healthy toppings?!
Coconut ice cream!
I used CocoLuscious Vanilla Ice Cream and chose the gold version as it is sweetened with coconut sugar not agave syrup. This also made it taste slightly caramelly. I paid $14 for this tub so it’s a little on the expensive side, however it is a rare treat that I am happy to indulge in. Plus you only really need 1 scoop so it will definitely last longer.
Cookie dough bite ingredients
One of my favourite past times was eating raw cookie dough, I honestly believe it tastes better than the baked cookies!
Raw cookie dough! YUM!
It doesn’t take long before all the ingredients come together to form a dough.
Little morsels of goodness!
After these little morsels of goodness have been in the fridge to harden, they become slightly chewy from the almond butter and crunchy due to the cacao nibs.
Decadent chocolate sauce
This sauce is beyond amazing. It’s so velvety and smooth that it’s hard to stop at only one spoonful.
The OMG Sundae!
This is best served immediately however the cookie dough bites, chocolate sauce and salted caramel sauce can all be kept in the fridge for up to two days in sealed containers.
The OMG Sundae
4 scoops coconut ice cream or any dairy free ice cream
Mini cookie dough bites
1/2 cup almond meal
1 TBSP coconut oil
1 TBSP almond butter
1 TBSP 100% pure maple syrup
1/2 tsp pure vanilla extract
2 tsp cacao nibs
1/3 cup cacao butter, melted
1/2 cup cacao powder
2 TBSP 100% pure maple syrup
1/2 tsp pure vanilla extract
Salted caramel sauce
2 TBSP almond butter
3-4 TBSP 100% pure maple syrup – depending on how sweet you like it
2 tsp almond milk
1/2 tsp salt
Place all cookie dough bite ingredients in a large bowl. Mix until it forms a dough. Roll into thumb-sized balls and place in the fridge to harden.
Place cacao butter in a small saucepan over low heat. Stir occasionally until melted. Add in cacao powder, maple syrup and vanilla and mix until well combined.
Place all salted caramel ingredients in a small bowl and mix together well.
Place 1 scoop of ice cream, a handful of mini cookie dough bites, and a dollop of both chocolate and salted caramel sauce in each bowl. Enjoy this decadent dessert!
I cannot believe it has been a week since Melbourne Cup, as the year goes on time just seems fly by! To celebrate Melbourne Cup at work we all brought in a dish to enjoy for lunch whilst watching the race. I hope you backed a winner!
I made this roasted vegetable quinoa salad with pesto as it caters for almost all dietary requirements as it’s gluten free, vegan, dairy free and can be made nut free by swapping the pine nuts for pumpkin seeds in the pesto.
My very first post was a quinoa salad (actually, very similar to this one) and remembered how delicious it was. It’s really the perfect dish as it feeds a lot of people, it’s very tasty and you can use whatever vegetables you have in the fridge.
I added lemon juice to the pesto as it lends a freshness to this otherwise heavier salad due to the roasted vegetables.
Salad ready to be served!
This salad will keep in the fridge in a sealed container for up to 3 days.
4 cups vegetables (I used carrot, sweet potato, red and green capsicum, potato, pumpkin and zucchini), all thoroughly washed and diced*
1 cup baby spinach leaves, washed
2 cups basil, washed and dried
1/4 cup pine nuts
1 TBSP nutritional yeast
1/2 TBSP fresh lemon juice
1 garlic clove
1/8 cup macadamia oil
Salt and pepper
Preheat oven to 180C/350F and line two baking trays with baking paper.
Place vegetables onto baking paper and coat with just enough coconut oil.
Roast for 20 minutes or until cooked through. Remove from the oven and set aside to cool down.
Place basil, pine nuts, nutritional yeast, lemon juice and garlic in the food processor. Process until everything is combined. Slowly add macadamia oil (you may not need 1/8 cup) and continue to process until it forms a paste. Season with salt and pepper.
Mix together the cooked quinoa, roasted vegetables and spinach leaves in a large mixing bowl.
Fold through the pesto and mix until the quinoa and vegetables have all been coated. Enjoy!
If you like to keep the skin on your vegetables (like me) ensure they are washed thoroughly to remove all the dirt
This is delicious when topped with hummus and sliced avocado!
I doubled the recipe for Melbourne Cup and it served 10 people easily
If you don’t use all the pesto, keep it in a sealed container in the fridge for up to 4 days!
What’s your favourite dish to bring to a friend’s party/work function?
Lately I’ve been drinking chia seeds with lemon and water throughout the day as a different way to up my daily water intake. Not only have I been drinking more water, but I have also noticed I haven’t had to snack as much. I think it’s my body’s way of saying I was only thirsty instead of hungry all along!
Chia seeds go in first..
Chia seeds are full of omega 3 and are high in antioxidants. When they come into contact with liquids they expand like there’s no tomorrow. That’s why I’ve only added 1 tablespoon of them as this will expand to around 1/2 cup!
Add a squeeze of lemon
The lemon juice adds a fresh flavour to your water and also has an alkalising effect to the body.
Hydrating, yet filling drink.
I usually sip on mine throughout the morning and I’ve found that I don’t need to have my usual morning tea snack – most of the time anyway!
Chia lemon water
1 TBSP chia seeds
1/2 fresh lemon, juiced*
Add chia seeds to the bottom of glass jar/water bottle.
Add water and lemon juice then secure the lid.
Shake until all the chia seeds are loose. Enjoy!
Add more water as you drink it if the chia seeds expand too much.
You could use fresh lime or orange juice instead of lemon too.
Make sure your glass jar/water bottle doesn’t have a straw as the chia seeds might get stuck in it!