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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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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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!
POPULAR
Breakfast Bowl Recipe
BREAKFAST BOWL RECIPE
23 / AUGUST / 2023
SHEREE'S HEALTH DIARIES
GF | DF | RSF | Paleo
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 1 serving
This simple and easy recipe is perfect for breakfast and also ensures you get your protein hit to start the day right!
INGREDIENTS
- 2 eggs
- ½ cup cooked quinoa
- 3 strips of bacon (optional - if you don’t have it, ensure you increase to 3 eggs)
- ⅓ avocado
- 2 stalks of kale stem removed
- 1 tbsp. sunflower seeds
- 1 tsp. olive oil
- 3 spears of asparagus, trimmed
- 1 lemon wedge
- salt and pepper to taste
*Optional: add homemade aioli for extra taste.
METHOD
- Rinse the quinoa and drain well before adding it to a pot or rice cooker: 2 parts water to 1 part quinoa. Cover and simmer for 20 minutes on medium heat or until the water is absorbed and the quinoa is cooked.
- Cook the eggs however you prefer, my suggestion for this bowl is to poach them (click here for how to poach eggs)
- Once eggs are done, add kale, sunflower seeds and asparagus to a frying pan on medium heat and drizzle with olive oil and season with salt and pepper. Saute and simmer until the kale is tender and asparagus is softened slightly, around 3 - 5 minutes.
- Add the kale, sunflower seeds, asparagus, and avocado to a bowl along with the quinoa, bacon and squeeze the lemon over the bowl.
- Serve with a tbsp. of homemade aioli if desired.
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
ENJOY!
Yours in Health,
Sheree xo
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 Aioli Recipe
HEALTHY AIOLI RECIPE
23 / AUGUST / 2023
SHEREE'S HEALTH DIARIES
GF | DF | RSF | Paleo
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 1 serving
I love aioli, but what I hate about store bought ones is the seed oils!! So you can enjoy this knowing you ain’t putting any nasties in your body that will wreak havoc on your hormones, drive inflammation and damage your gut!
INGREDIENTS
- 1 cup extra virgin olive oil
- 1 egg
- 1 tsp. iodised sea salt
- 1 small clove of garlic (optional)
- juice from 1/2 a lemon
METHOD
- Blitz in a blender or food processor for 20 - 30 seconds, until smooth, then place in a jar and store in the refrigerator for up to a week.
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
ENJOY!
Yours in Health,
Sheree xo
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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Anti-Inflammatory Soup Recipe
PUMPKIN, TURMERIC + COCONUT ANTI-INFLAMMATORY SOUP RECIPE
26 / JULY / 2023
SHEREE'S HEALTH DIARIES
Prep Time: 4 hours
Cook Time: 2 minutes
Total Time: 4 hours 2 minutes
Yields: 4 serves
Such a beautiful recipe for those nights you want something warm and nourishing for the body and soul!
INGREDIENTS
- 1 large pumpkin (roasted in cinnamon + cumin)
- 1L veggie or chicken stock
- 400g canned coconut milk
- 1 clove of garlic
- 1 tsp. cumin
- 1 tsp. cinnamon
- 2 tbsp. turmeric
- 100g white fish
- salt + pepper to taste
- any other veggies you want to add after the soup is cooked to make it “chunky”
METHOD
- Chop the pumpkin up into small pieces and lightly spray with olive oil cooking spray, sprinkle with cumin and cinnamon and roast in the oven for 40 minutes (you may want to do this another night so prep is easier).
- Once the pumpkin is cooked, add the stock, coconut milk, garlic, cumin, cinnamon and salt + pepper to a large pot on medium heat and let it all simmer.
- Once it has reached a boil and all ingredients have softened either allow it to cool and put into a food processor or blender, or use a stick blender to mix it all to a creamy consistency.
- If you are serving this immediately after cooking the soup, cook the fish in a small fry pan with a small spray of olive oil on a low to medium heat, with salt + pepper to taste, until cooked all the way through. Cook any other veggies you want in the pan at this time too.
- Serve with 2 - 3 ladles of soup over the white fish as well as any other veggies you may have decided to add.
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :) ENJOY!
Yours in Health & Happiness,
Sheree xo
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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Salted Caramel And Raspberry Chia Pudding
SALTED CARAMEL & RASPBERRY CHIA PUDDING RECIPE
28 / JUNE / 2023
SHEREE'S HEALTH DIARIES
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yields: 1 serve
Perfect snack or breakfast recipe, I personally love using the Mitchell’s Salted Caramel Protein for this, but if you can’t access that a vanilla based protein powder will work a treat too.
INGREDIENTS
- 1 scoop vanilla protein powder (plant/collagen)
- 3 tbsp. chia seeds
- ⅔ cup unsweetened coconut/almond milk
- 1 tbsp. maple syrup
- 1 tbsp. tahini
- 1 pinch sea salt
- ½ cup raspberries (fresh or frozen)
METHOD
- Mix all the ingredients together in a bowl, except for the raspberries
- Leave to set for at least 15 minutes (best if left overnight)
- Top with the berries and enjoy.
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
ENJOY!
Yours in Health,
Sheree xo
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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Cashew Cream Cheese Recipe
CASHEW CREAM CHEESE RECIPE
14 / JUNE / 2023
SHEREE'S HEALTH DIARIES
Prep Time: 4 hours
Cook Time: 2 minutes
Total Time: 4 hours 2 minutes
Yields: 2 - 3 cups
This has to be one of my favourite toppings for toast or my hormone loving bread. It’s a crowd favourite and also goes super well on platters.
INGREDIENTS
- 100g raw cashews (roughly chopped)
- 30mL unsweetened almond milk
- 1 tbsp. Dijon mustard
- 2 - 3 tbsp. lemon juice
- Pinch of salt flakes
METHOD
- Place cashews in a bowl of water and leave to soak for at least 4 hours
- Once soft drain the cashews and place them into a food processor with the rest of the ingredients
- Pulse until smooth, creamy consistency, add more almond milk if necessary
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
ENJOY!
Yours in Health,
Sheree xo
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!
POPULAR
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Protein Banana Cake - Feeding Lara
PROTEIN BANANA CAKE
17 / MAY / 2023
SHEREE'S HEALTH DIARIES
Your taste buds are going to thank me for this week’s recipe! The amazing @feedinglara and I have teamed up for a little collaboration - sharing Lara’s delicious high protein banana cake recipe!
Lara is in my opinion a genius in the kitchen and the best part is, she bakes everything completely paleo! Which means it’s gluten free, dairy free, grain free and refined sugar free - perfect for those of us who love nourishing our guts, enjoy some sweet treats but don’t want to load our bodies with crap! Which is where I come in to share some of the health benefits!
Two ingredients worth shining a spotlight on in this recipe are the seed butter of choice (Lara used tahini) and the ghee (an amazing butter replacement)
Tahini firstly is an awesome alternative for those who find nuts/nut butter don’t agree with them or causes irritation in their gut. Secondly, it’s super beneficial to the body as it is rich in antioxidants, and produces a natural anti-inflammatory effect, which pairs beautifully with the anti-inflammatory properties of ghee.
Ghee is so underappreciated IMO, not only is it a great lactose free + casein free (aka dairy free) alternative to butter, it maintains its stability when heated much like butter, making it a much safer and healthier alternative to vegetable and seed oils that produce a toxic compound acrylamide when heated. Meaning happier hormones, less period pain, and reduced digestive issues!
Check out Lara’s recipe here (and all the other amazing recipes on her blog), 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!
POPULAR
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Detox Bowl Recipe
DETOX BOWL RECIPE
3 / MAY / 2023
SHEREE'S HEALTH DIARIES
GF | DF | RSF | Paleo
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yields: 1 serving
This simple and easy recipe is perfect for lunch or dinner as well as supporting the major detoxification organ in your body - your liver! Beetroot, kale, carrot, and lemon juice are just some of the key ingredients to enhance detoxification, whilst making sure you have a balanced amount of amino acids and omega 3’s to support phase one and two detoxification as well as reducing inflammation! This recipe was taken straight out of my 4 week gut reset program! I hope you enjoy :)
INGREDIENTS
- 100g free white fish
- ½ cup beetroot, diced
- 1 large bunch kale
- 1 medium carrot, grated
- ¼ cucumber sliced into half-moons
- 4 – 5 chopped walnuts
- 2 tbsp. pumpkin seeds
- 1 tbsp. olive oil
- lemon juice
- salt and pepper to taste
Dressing: 1 tbsp. lemon juice + 1 tbsp. olive oil + 1 tbsp. apple cider vinegar
METHOD
- Add all dressing ingredients into a cup and mix together until combined, and set to the side.
- In a frying pan on medium heat, add a dash of olive oil, and once it is heated, add the fish, squeeze some extra lemon juice, and season with salt + pepper and cook for 3 - 5 minutes then flip over, and cook for another 3 - 5 minutes or until the fish is cooked through, and almost falling apart.
- Once the fish is cooked, remove from the pan and add the chopped kale, walnuts and pumpkin seeds to the pan and stir-fry for 2 - 3 minutes until lightly cooked and softened.
- Chop the cucumber, grate the carrot, and beetroot and set to the side
- In a large bowl, place the kale, add chopped cucumber, fresh beetroot, carrot, walnuts, and pumpkin seeds and top with the white fish.
- Drizzle the dressing over the salad and enjoy!
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think :)
ENJOY!
Yours in Health,
Sheree xo
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!
POPULAR
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