Mince Pie Muesli
If there’s one festive flavour blend Sarah and I love it’s mince pies (and Christmas pudding) and in amongst the rich flavours and foods of a festive winter we crave a healthier breakfast. Our mince pie muesli is the perfect alternative.
Mince Pie Muesli is perfect for giving your stomach a rest. It’s great to make in large batches, so you can just pop it on the breakfast table and everyone can help themselves.
Filled with seasonal flavours, dried fruits, oats and chia seeds for a digestive boost.
Makes 500g of Muesli
50g Blue Diamond Honey Roasted Almonds, chopped
230g Jumbo Oats
1 tbsp. Chia seeds
30g Pistachios, chopped
60g Dried Cranberries (infused with fruit juice)
50g Dates, stoned and chopped
30g Coconut flakes
50g Pumpkin seeds
1tsp Ground cinnamon
1tsp Mixed spice
Nutri+Protein Almond Milk
Dark chocolate pieces
Weigh out the pistachios and the Blue Diamond Honey Almonds and chop into pieces and set aside.
Add the rest of the ingredients into a large bowl, add the chopped nuts and spices and give the muesli a good mix together. Transfer to a storage jar or container.
Spoon the muesli into a bowl and serve with Nutri+Protein Almond Milk, extra cranberries or pieces of dark chocolate.
Alternatively why not soak a portion of muesli in the almond milk overnight and turn into a hot bowl of porridge in the morning or eat cold as a Bircher.
We’ve also transformed it into smoothies.
Store in an airtight jar or container for up to 3 weeks.
Recipe made for Blue Diamond Almonds UK and uses
Honey Almonds & Nutri+Protein Almond Milk.
These gingerbread biscuits are a delicious twist on a festive favourite.
You can decide if you’d like to bake or not (miss out the baking powder in this case). They have a great bite if baked and there’s a warming ginger kick.
This recipe is gluten, dairy free and sweetened with dates and maple syrup.
Makes – 25 biscuits depending on 6-8cm diameter cutter.
150g of coconut flour - we’ve used a great flour from Nature’s Heart Superfoods
150g of ground almonds
100g of dates pitted
3-4tsp. of ground ginger
1tsp. of ground cinnamon
½tsp. of baking powder (if baking biscuits)
130ml of maple syrup
Heat oven to 160°C fan
Line a large baking tray with baking parchment.
Put the pitted dates into a food processer and process until smooth.
Add the coconut flour, ground almonds, ground ginger (if you like a punchy ginger taste use up to 4tsp of ground ginger), baking powder and ground cinnamon to the food processor and then processes until thoroughly combined.
Pour in the maple syrup and continue to process until the dough binds together.
Place a sheet of baking paper on the worktop and scrape the dough onto it.
Using your hands, work the dough into a rough ball.Place the second sheet of baking paper over the dough and with a rolling pin roll out the dough until it is about 4mm thick.
Use your shape cutters and place each biscuit onto the baking tray. Re-roll left over gingerbread dough and repeat until all the dough is used.
It is entirely up to you if you decide to decorate your gingerbread characters at this point. Try a mix of currants and cacao nibs for the eyes and buttons.
Place the baking tray on the middle shelf of the oven and bake for 10 minutes.
Remove from oven when the gingerbread biscuits are a pale nut brown colour, place tray on a wire rack to cool for a few minutes, then remove the biscuits from the tray and place on the wire rack individually to cool completely.
Store in an airtight container for up to a week.
Decorate & dunk into hot chocolate.
This recipe was made for Nature’s Heart Superfoods
Using their coconut flour.
We only work with brands & products we rate highly.
This recipe for Apple and Goldenberry Spiced Chutney is delicious, we love how a richness of flavour develops as it matures.
But we do start eating it the moment a batch is made.
Enjoy with crackers and cheeses - but our favourite way to eat is on a seeded cracker, with a layer of hummus and then a dollop of chutney on top. Try it.
It’s a perfect homemade gift for Christmas.
Makes 4 x 400ml jars
600ml of apple cider vinegar
200g of pitted dates
200g of Nature’s Heart Superfoods Goldenberries
1 tbsp. Coconut oil
150ml maple syrup
2 tbsp of tomato puree
2 tsp. of Nature’s Heart Superfoods, Vitalising Superpowder - Goldenberry, turmeric and coconut.
2 tsp of ground ginger
1 ½ tsp. of ground coriander
1 tsp. of ground cumin
Zest of ½ an orange
1. Chop the apples into a variety of sizes (don’t use the core).
2. Finely slice the onions
3. Chop the dates into small pieces
4. Use your largest saucepan melt the coconut oil. Once melted add the apples and onions and allow them to soften for 5 minutes. Then add the remaining ingredients and stir thoroughly. Bring to the boil and then reduce to a gentle simmer. Stir regularly and cook for 50 minutes. Remove from heat.
5. Sterilise the jars – pour boiling water into to a large bowl and leave to cool slightly then add the jars and lids. Leave for 10 minutes then dry.
6. Fill the jars with chutney, cover each jar with a grease proof paper disc and clip or screw on air tight lids.
Store in a cool dark place, once open keep in the fridge.
If you don’t have goldenberries use sultananas
& similarly you can just use turmeric.
But the goldenberries do give it a special twist.
This recipe was created for Nature’s Heart Superfood using their goldenberries and Vitalising Superpowder - Goldenberry, turmeric and coconut . We only work with brands and products we really enjoy.
We are huge lovers of nut butter!
· 130g Blue Diamond Roasted with Sea Salt Almonds flavoured Snack Almonds (2 x packs)
· 300g plain raw almonds
430g of plain raw almonds
add ½ tsp. of pink Himalayan salt
Heat oven to 180°C (fan oven).
Line an oven tray with baking paper – spread out the raw almonds.
Place in the centre of the oven for 10 minutes.
Remove from oven and leave to cool to room temperature.
Once cooled, tip them into your blender and add Roasted with Sea Salt Snack Almonds.
Then, on high speed, blend the nuts until smooth. This will only take a few minutes.
Spoon into an airtight container and store in the fridge. Ideally use a tight seal glass jar.
How to use…
Ooo on anything!
The kids love almond butter spread on toasted sour dough bread with sliced banana and drizzled with honey.
We love a spoonful in smoothies for a protein boost or a dollop on smoothie bowls.
Our next recipe is for gluten free blondies made using almond butter.
But don’t be surprised to find us with a spoon in the jar, just savouring it!
Asparagus salad effect Friyay lunch!
All with good gut healthy intentions.
Bed of mixed leaves, cold sliced potatoes, lime marinated red onion, lovely tomatoes, pan cooked asparagus & a sprinkle of crumbled Roquefort cheese. Don't forget a liberal drizzle of extra virgin olive oil.
Your going to be seeing lots more gut friendly foods in the coming months- we can't wait!
Emi has escaped on a well-deserved holiday with her family so I’m here to update you on where we are with the screenings of EMBRACE.
Embrace really has changed the way Emi and I see ourselves. After years of being utterly self-critical we’ve learnt to stand tall and embrace more than just our bodies but who we are as women.
Since we saw Embrace in February we’ve been waiting for the UKs turn to be able to share more than just a film with you, but a film we want EVERY woman on the planet to see.
It’s what we wish we’d been able to show our teenage selves, but hey better late than never!
Embrace & The Union Project Background.
The film has been made by Taryn Brumfitt, founder of the Body Image Movement.
Our showings of the film are part of The Union Project - the goal of which is to raise enough money to be able to screen the movie in secondary schools across the UK for free.
To raise the funds to achieve this they need people to purchase a licence to show & share the films. A license for each viewing costs £300.
Our film viewings
So to start with, we have two screening dates in the North West –
We’ve arranged for a gorgeous evening of food and fine mind-widening entertainment at Chez Jules in Chester.
The total cost is £30 per head - this includes a two-course meal, a glass of wine and a viewing of the Embrace film. We found that all we wanted to do after our first experience was to discuss the film and thought this might be a great way to share everyone’s thoughts and reactions.
To purchase a ticket.
Like we said, for us to purchase the license we need to raise the money in ticket sales in advance.
To purchase your tickets and confirm your preferred date (or if you have any questions or to register your interest if you can’t make either) please could you email either –
You can also put cash into an envelope with your name and the number of tickets required and give it to the lovely ladies at the Helsby Tea Rooms, Helsby, Frodsham WA6 0DA
We know many of you have heard us going on about Embrace but we believe you need to see it for yourselves - we want all our clients, all the playground Mums, all our close friends, work friends, ‘dinner out with’ friends - just all of you! You. Must. See. It!
Thanks so much, very much looking forward to it!
Claire & Emi (AKA Mummy One Boob)
Normally we start Monday with a big green smoothie but opened the fridge & couldn't resist the call of the beetroot!
1 small beetroot
Juice of 1 lemon
Large handful of frozen cherries 🍒
A chunk of fresh ginger - used frozen today
1 tbsp of flaxseed
1 tsp of Indigo herbs Supervital powder
Covered it nut milk - today used cashew milk from Plenish Cleanse.
Blend until smooth & enjoy!
Sunday morning spent sharing the smoothie love ❤️
Handful of oats
1 medjool date
1 tsp maca powder
1 tsp baobab
As much cacao powder as suits your (lots in our case! )
1 heaped tsp of peanut butter with sunflower, pumpkin & flax seeds.
Nutri & calcium Almond milk
Now to bakes some brownies mmmmmm 🤤
#cleansupperclub #healthytwists #smoothies #sundaymorning
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Kilner & Clean Supper Club Smoothie Collection
See our gorgeous recipes!