Gluten-Free Banana Pancakes With Berries
GLUTEN-FREE BANANA PANCAKES WITH BERRIES
10 / APRIL / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 2
INGREDIENTS
- 2 ripe bananas, mashed
- 2 eggs
- 1/2 cup gluten-free oats, blended into flour (or almond flour)
- 1/4 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Berries for topping (such as strawberries, blueberries, raspberries)
METHOD
- In a medium-sized mixing bowl, mash the ripe bananas using a fork until smooth and lump-free.
- Crack the eggs into the bowl with the mashed bananas and whisk together until well combined.
- In a separate bowl, blend the gluten-free oats into a flour-like consistency using a blender or food processor. You can also use almond flour as an alternative.
- Add the oat flour (or almond flour), protein powder, baking powder, and cinnamon to the bowl with the mashed bananas and eggs. Stir until all the ingredients are fully incorporated and you have a smooth batter.
- Heat a non-stick skillet or frying pan over medium heat. You can lightly grease the pan with coconut oil or cooking spray if needed.
- Once the pan is hot, pour a small amount of batter onto the pan to form each pancake. Use about 1/4 cup of batter for each pancake, depending on your desired size.
- Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.
- Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Once cooked, transfer the pancakes to a plate and repeat the process with the remaining batter until all the pancakes are cooked.
- Serve the pancakes topped with your choice of fresh berries, such as strawberries, blueberries, or raspberries.
- You can also drizzle some maple syrup or honey over the pancakes for added sweetness, if desired.
- Enjoy your delicious and nutritious gluten-free banana oat pancakes with an added protein boost!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Happy Hormones Coffee Recipe
HAPPY HORMONES COFFEE RECIPE
27 / MARCH / 2023
SHEREE'S HEALTH DIARIES
Make my morning coffee with me... one that doesn't give you the jitters, supports you hormones, energy and increases focus, grounding you into your day.
PSA: if you're starting your day with a cup of coffee, you're going to be messing up your hormones
Our bodies are designed to be in sync with our natural circadian rhythm, and having a coffee first thing upon waking, or even before breakfast can really leave your system out of sorts
As a holistic nutritionist I not only advocate for my clients to have a cup of coffee after 90 minutes of waking to support their hormones, but adding in some extra ingredients to really support their energy and focus (+ reduce the anxiety that can come with it).
CHECK OUT MY GO-TO MORNING CUPPA RECIPE HERE:
- 1 x espresso shot (I love @rudecoffee nootropic coffee for added benefits of l-theanine + MCT oil)
- 1 x serve of @mitchells.nz Bone Broth Protein Powder
- 1 dash of organic cream (or butter/MCT oil)
Optional extras:
- 1 tsp. @seleno.health cacao powder (use ‘SHEREE10’ for 10% off)
- 1 tsp. @seleno.health maca powder (use ‘SHEREE10’ for 10% off)
Just mix it all together with a frother and add hot water!
The protein powder combined with the healthy fats (cream/butter/MCT oil) allows for a slower release of the cortisol spike that comes with coffee, which increases our mental clarity, energy and focus. I also love the cacao (for magnesium + chocolatey taste) and maca for its energising and hormone supporting effects.
Will you give it a try?
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Healthy Butter Chicken Recipe
HEALTHY BUTTER CHICKEN RECIPE
13 / MARCH / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10 minutes (plus marinating time for the chicken, which is at least 30 minutes)
Cook Time: 30 minutes
Servings: 4
INGREDIENTS
- 500g chicken thighs, cut into chunks
- 1 cup plain Greek yogurt (gluten-free)
- 2 tbsp ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (400g) crushed tomatoes (no added sugar)
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
METHOD
1. Marinate chicken in yoghurt for at least 30 mins.
2. In a pan, heat ghee and sauté onions until golden.
3. Add garlic and ginger, cook for 2 mins.
4. Stir in tomatoes, garam masala, turmeric, paprika, salt, and pepper.
5. Add marinated chicken, simmer until cooked.
6. Garnish with cilantro and serve over cauliflower rice or quinoa.
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Grilled Chicken Roasted Vegetable Buddha Bowl
GRILLED CHICKEN AND ROASTED VEGETABLE BUDDHA BOWL
28 / FEBRUARY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 2
INGREDIENTS
- 2 chicken breasts (~300g - 400g total)
- 1 cup quinoa, cooked
- 1 large courgette, sliced
- 1 red bell pepper/capsicum, sliced
- 1 red onion, sliced
- 2 tbsp. olive oil
- Salt and pepper to taste
- Fresh greens (lettuce or spinach)
METHOD
- Preheat your oven to 200°C (400°F).
- Season the chicken breasts with salt and pepper on both sides.
- Heat a grill pan over medium-high heat. Once hot, add the chicken breasts and grill for about 6-8 minutes per side, or until cooked through and no longer pink in the middle. Remove from heat and let them rest for a few minutes before slicing.
- While the chicken is cooking, toss the sliced courgette, red bell pepper/capsicum, and red onion in 1 tablespoon of olive oil, salt, and pepper.
- Spread the vegetables out on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelised, stirring halfway through.
- In the meantime, prepare the quinoa according to package instructions, if you haven't already done so.
- Once everything is ready, assemble your bowls by dividing the cooked quinoa, sliced grilled chicken, roasted vegetables, and fresh greens among four serving bowls.
- Drizzle the remaining tablespoon of olive oil over the bowls and season with additional salt and pepper, if desired.
- Serve immediately and enjoy your delicious and nutritious quinoa chicken bowls!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Sleepy Girl Mocktail Recipe
SLEEPY GIRL MOCKTAIL RECIPE
14 / FEBRUARY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 3 mins
Cook Time: 0 mins
Servings: 1
INGREDIENTS
- 1 cup of tart cherry juice (or 2 tablespoons of concentrate + 250mL water)
- ½ cup probiotic drink (I used @thewildfermentary, another option could be olipop or poppi)
- 300mg of magnesium bisglycinate
- Ice cubes
METHOD
- Mix all the ingredients together and drink 30 mins - 1 hour before bed
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Mediterranean Herb-Crusted Salmon With Roasted Vegetables
MEDITERRANEAN HERB-CRUSTED SALMON WITH ROASTED VEGETABLES
31 / JANUARY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 4
INGREDIENTS
- 4 salmon fillets
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 lemon, sliced
- 1 cup cherry tomatoes
- 1 red onion, cut into wedges
- 1 zucchini, sliced
- Salt and pepper to taste
METHOD
- Preheat the oven to 200°C (180°C fan).
- Mix olive oil, oregano, basil, salt, and pepper. Coat salmon with the mixture.
- Arrange salmon, lemon slices, cherry tomatoes, red onion, and zucchini on a baking sheet.
- Roast for 20-25 mins or until salmon is cooked through.
- Remove from the oven and serve.
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Espresso-Choc-Nana Smoothie Recipe
ESPRESSO-CHOC-NANA BREAKFAST SMOOTHIE RECIPE
24 / JANUARY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 2 mins
Cook Time: 30 seconds
Servings: 1
INGREDIENTS
- ½ banana
- 1 scoop chocolate protein powder (I used @realradfood chocolate ganache)
- 1 tbsp. Fix & Fogg protein peanut butter (or any nut butter)
- 1 espresso shot
- 1 tsp. cacao powder (optional - but makes it extra chocolatey)
- 1 cup of milk of choice (I used coconut milk)
METHOD
Place all the ingredients into the blender, and blitz for around 45 seconds, enjoy!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Smoked Salmon And Avocado Omelette Recipe
SMOKED SALMON + AVOCADO OMELETTE RECIPE
17 / JANUARY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 2
INGREDIENTS
- 6 eggs
- 100g smoked salmon
- 1/2 avocado, sliced
- Handful of cherry tomatoes, halved
- Fresh herbs (dill or chives), chopped
- Salt and pepper to taste
METHOD
1. Whisk eggs and season with salt and pepper.
2. Pour into a heated pan.
3. Once the edges set, add smoked salmon, avocado, tomatoes, and herbs.
4. Fold the omelette in half and cook until eggs are fully set.
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Christmas Mocktail Recipe
PEPPERMINT KISS MOCKTAIL RECIPE
13 / DECEMBER / 2023
SHEREE'S HEALTH DIARIES
This refreshing mocktail not only captures the essence of Christmas but also offers health benefits like reducing bloating, easing digestion and supporting detoxification + hydration! Making it the perfect go-to drink this silly season, with all of the taste and none of the hangover!
INGREDIENTS
- 1 cup coconut water (hydrating and rich in electrolytes)
- 1/2 cup unsweetened cranberry juice (packed with antioxidants + supports liver detoxification)
- 1/2 teaspoon pure peppermint extract (digestive aid)
- 1 tablespoon fresh lime juice (vitamin C boost)
- 1-2 teaspoons honey or maple syrup (natural sweetener)
- Ice cubes
- Fresh mint leaves and cranberries for garnish
METHOD
1. In a shaker or a stirring glass, combine coconut water, cranberry juice, peppermint extract, lime juice, and honey or maple syrup.
2. Shake or stir well to ensure all ingredients are thoroughly mixed.
3. Taste the mixture and adjust sweetness or peppermint flavour according to your preference.
4. Fill a glass with ice cubes.
5. Pour the Peppermint Kiss Mocktail over the ice.
6. Garnish with fresh mint leaves and a few cranberries for a festive touch.
7. Stir gently before sipping to enjoy the refreshing blend of flavours.
8. Sip slowly and relish the holiday spirit with this health-infused Peppermint Bliss Mocktail.
Embrace the joy of the season with this Peppermint Kiss Mocktail that not only satisfies your holiday cravings but also provides a dose of health benefits 🍸 Toast to good health and festive cheer with this Christmas-inspired mocktail!
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Thanksgiving Mocktail Recipe
GOLDEN HARVEST PUMPKIN SPICE MOCKTAIL
22 / NOVEMBER / 2023
SHEREE'S HEALTH DIARIES
Celebrate Thanksgiving by adding a touch of warmth and spice to your day with this Golden Harvest Pumpkin Spice Mocktail!
A gluten-free and guilt-free alternative (or addition) to the classic pumpkin pie.
This festive mocktail captures the essence of the season without compromising on flavour.
INGREDIENTS
- 1/2 cup unsweetened pumpkin puree
- 1 cup coconut milk (or any plant-based milk)
- 1 teaspoon pumpkin spice blend
- 1 tablespoon pure maple syrup or honey
- 1/2 teaspoon vanilla extract
- A dash of ground cinnamon (for garnish)
- Whipped coconut cream (optional, for topping)
METHOD
1. In a blender, combine unsweetened pumpkin puree, coconut milk, pumpkin spice blend, maple syrup, and vanilla extract.
2. Blend until smooth and well combined.
3. Taste the mixture and adjust sweetness if needed by adding more maple syrup.
4. Prepare serving glasses by adding a dash of ground cinnamon at the bottom.
5. Pour the Golden Harvest Pumpkin Spice Mocktail into the glasses.
6. If desired, top with a dollop of whipped coconut cream for added creaminess.
7. Garnish with an extra sprinkle of pumpkin spice or a cinnamon stick.
8. Serve chilled and relish the delightful taste of spiced pumpkin without gluten.
Share the joy of Thanksgiving with friends and family while embracing the warm and comforting notes of spiced pumpkin. Enjoy during your festive celebrations!
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!