Breakfast Burrito Bowl Recipe
BREAKFAST BURRITO BOWL RECIPE
8 / JANUARY / 2025
SHEREE'S HEALTH DIARIES
Prep Time: 15 mins
Cook Time: 15 mins
Servings: 2
INGREDIENTS
- 4 eggs, scrambled
- 200g chorizo, sliced
- 1 avocado, diced
- 1 cup black beans, cooked
- 1 cup cooked quinoa
- Salsa and sour cream for topping
METHOD
- Dice the avocado and set it aside.
- If your black beans and quinoa aren’t already cooked, start by cooking them according to package directions. Drain and rinse the beans if using canned ones, and fluff the quinoa once it’s done cooking.
- Heat a skillet over medium heat. Once hot, add the sliced chorizo.
- Cook for about 5-7 minutes, stirring occasionally, until the chorizo is crispy and browned on the edges. Remove the chorizo from the pan and set aside, leaving some of the flavorful oil in the pan.
- In the same skillet with the leftover oil from the chorizo, add the cooked black beans.
- Stir and cook for 2-3 minutes, just until warmed through. Season with a pinch of salt if desired. Remove from heat and set aside.
- In a separate non-stick skillet, heat a small amount of butter or oil over medium heat. Crack the eggs into a bowl, whisk them together until smooth, and then pour them into the skillet. Cook, stirring frequently, until the eggs are just set but still soft and fluffy. Season with salt and pepper to taste.
- Divide the cooked quinoa evenly between two bowls. Top each bowl with scrambled eggs, crispy chorizo, warmed black beans, and diced avocado.
- Add your favorite salsa on top of the bowl, adjusting the amount to your taste.
- Finish with a dollop of sour cream to bring it all together.
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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Hormone-Balancing Spiced Gingerbread Smoothie Bowl Recipe
HORMONE-BALANCING SPICED GINGERBREAD SMOOTHIE BOWL RECIPE
25 / DECEMBER / 2024
SHEREE'S HEALTH DIARIES
As the holidays roll in, it's easy to get swept up in indulgent treats that can throw our hormones out of balance, leading to breakouts, energy crashes, and stress.
But what if you could indulge in something festive and nourishing? My Hormone-Balancing Spiced Gingerbread Smoothie Bowl is packed with seasonal flavours like cinnamon and ginger, which naturally stabilise blood sugar and reduce inflammation—key factors in maintaining balanced hormones and glowing skin.
The maca powder helps support adrenal health, reducing stress and balancing cortisol levels, while omega-3-rich flaxseeds and walnuts promote healthy skin by fighting inflammation and supporting hormone production. With healthy fats from almond butter and no refined sugar, this bowl not only satisfies your holiday cravings but also keeps your energy and skin radiant through the season. 🎄✨
Try it below (and be sure to tag @shereehannahwellness if you get creative on socials).
Servings: 1-2 people (depending on portion size)
Prep Time: 10 minutes
INGREDIENTS
- 1 frozen banana (adds natural sweetness and creaminess)
- ½ cup unsweetened almond milk (or other plant-based milk of choice)
- 1 tbsp almond butter (healthy fats to support hormone balance)
- 1 tbsp ground flaxseeds or 1 tbsp chia seeds (rich in omega-3s for hormone support)
- ½ tsp maca powder (helps balance cortisol and support energy levels)
- 1 tsp ground cinnamon (stabilises blood sugar)
- ½ tsp ground ginger (anti-inflammatory and great for digestion)
- ¼ tsp ground nutmeg (adds a warm, festive flavour)
- 1 tbsp protein powder (optional, for an extra boost of plant-based protein)
- Ice cubes (optional, for a thicker consistency)
Toppings:
- Handful of crushed walnuts
- Sliced banana or pear slices
- Pomegranate seeds
- Coconut flakes
- Drizzle of almond butter
METHOD
- In a blender, add the frozen banana, almond milk, almond butter, flaxseeds, maca powder, cinnamon, ginger, nutmeg, and protein powder (if using). Blend until smooth and creamy. If you'd like a thicker texture, add ice cubes.
- Pour the smoothie into a bowl.
- Decorate with your toppings—crushed walnuts, banana slices, pomegranate seeds, coconut flakes, and an almond butter drizzle.
- Dive into this festive, hormone-balancing treat that nourishes your body while embracing the holiday season!
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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3 Healthy Mocktail Recipes For The Festive Season
3 HEALTHY MOCKTAIL RECIPES FOR THE FESTIVE SEASON
27 / NOVEMBER / 2024
SHEREE'S HEALTH DIARIES
Want a non-alcoholic alternative this festive season? Show your hormones and gut health some love with these healthier alternatives to your traditional cocktails without missing out on the festive fun!
3 HEALTHY MOCKTAIL RECIPES
Christmas Cranberry Ginger Fizz
Support bloating + liver detoxification throughout the holiday season with this delicious low sugar mocktail
Servings: 1-2
Prep Time: 5 minutes
Ingredients:
- 2 tbsp. unsweetened cranberry juice
- 1 tsp. freshly squeezed lime juice
- 1 tsp grated ginger (optional if using the ginger kefir)
- sparkling water or @thewildfermentary ginger kefir soda
- fresh cranberries and lime slices for garnish
- ice
Method:
1. In a shaker, mix the cranberry juice and lime juice
2. Fill a glass with ice and pour the mixture over.
3. Top with sparkling water.
4. Garnish with fresh cranberries and lime slices for a festive touch!
Apple Cinnamon Sparkler
A cosy and festive mocktail combining the warmth of cinnamon with crisp apple flavour.
Servings: 1-2
Prep Time: 5 minutes
Ingredients:
- 1 cup fresh apple juice (unsweetened)
- 1 tbsp. freshly squeezed lemon juice
- 1/2 tsp ground cinnamon
- sparkling water or club soda
- apple slices for garnish
- cinnamon sticks for garnish
- ice
Method:
1. In a shaker, mix the apple juice, lemon juice, and ground cinnamon.
2. Fill a glass with ice and pour the mixture over.
3. Top with sparkling water.
4. Garnish with fresh apple slices and a cinnamon stick for a festive presentation.
Almond Bliss Mocktail
This mocktail has the rich, creamy texture of Bailey’s but is non-alcoholic and dairy-free!
Servings: 1
Prep Time: 5 minutes
Ingredients:
- 1 cup unsweetened almond milk (or oat milk for extra creaminess)
- 2 tbsp coconut cream
- 1 tsp vanilla extract
- 1 tsp. instant coffee/1 x espresso shot (optional, for a rich flavour)
- 1-2 tsp. maple syrup or honey (to taste)
- pinch of cacao powder or cinnamon (for garnish)
- ice
Method:
1. In a shaker or blender, combine almond milk, coconut cream, vanilla extract, coffee (if using), and sweetener.
2. Blend or shake well until creamy and smooth.
3. Fill a glass with ice and pour the mixture over.
4. Sprinkle it with cacao powder or cinnamon for garnish.
Enjoy! And as always, be sure to tag @shereehannahwellness if you make any of these and post on your socials!
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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No Fuss Probiotic Dressing Recipe
NO FUSS PROBIOTIC DRESSING RECIPE
23 / OCTOBER / 2024
SHEREE'S HEALTH DIARIES
Dressings have to be one of my biggest pet peeves when it comes to healthy eating. You can have the most splendidly nourishing meal in front of you that ends up being completely ruined by the sauce or dressing poured on it.
This isn’t just because of the sugar content in a lot of them, it’s actually the s33d oils like canola oil, vegetable oil, rapeseed oil, etc that are super inflammatory for our body, causing stress on our gut health and contributing to hormonal issues (from period pain to mood swings).
It may seem like such a small thing, but you think about it. If you have a sauce or dressing even with one meal each day, it accumulates overtime.
Remember the body keeps a score!
Which is why I loved this recipe from Clover Ferments (my go-to probiotic fermented drink), their drinks make for the most amazing gut reset too by the way - and they have given me a special discount code for you - ‘SHEREE10’ to take 10% off your order!
You can find out all the beautiful benefits of these gut healing drinks in a podcast episode we did with the owner here too.
Dressing recipe below - the best part is, you just have to shake it in a jar and it’s done!
INGREDIENTS + METHOD
- 4 tablespoons olive oil
- 2 tablespoons Clover
- Ferments Blend Kvass
- 1 tsp. dijon mustard
- 1 garlic clove, minced (optional)
- Salt and pepper
Optional: add 1 tsp. apple cider vinegar or lemon juice for a little extra zing
Method:
1. Place all ingredients in a jar and shake
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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Thai Beef Salad Recipe
THAI BEEF SALAD WITH MANGO AND MINT RECIPE
25 / SEPTEMBER / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 20 mins
Cook Time: 10 mins
Servings: 4
INGREDIENTS
- 500g sirloin steak, grilled to preference
- 1 mango, sliced
- 1 cucumber, julienned
- 1 cup cherry tomatoes, halved
- Handful of fresh mint leaves
For the Dressing:
- 3 tbsp gluten-free soy sauce
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp honey
METHOD
- Preheat your grill or a grill pan over medium-high heat.
- Season the sirloin steak with a pinch of salt and pepper on both sides.
- Grill the steak for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness. Once done, remove the steak from the grill and let it rest on a cutting board for about 5 minutes to allow the juices to redistribute.
- Peel and slice the mango into thin strips.
- Julienne the cucumber into thin matchsticks & halve the cherry tomatoes.
- Tear the fresh mint leaves into smaller pieces - this will release their aroma.
- After the steak has rested, slice it thinly against the grain. This ensures tender slices that are easy to chew.
- In a large salad bowl or on individual plates, layer the sliced mango, cucumber, cherry tomatoes, and mint leaves and arrange the sliced steak on top of the salad.
- In a small bowl, whisk together the gluten-free soy sauce, lime juice, fish sauce, and honey until the honey is fully dissolved and the dressing is well combined.
- Drizzle the dressing over the salad evenly, ensuring all the ingredients are lightly coated, then toss the salad gently to combine all the flavours.
- 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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My Favourite Go-To Snack Recipe
MY FAVOURITE GO-TO SNACK RECIPE
11 / SEPTEMBER / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 2 mins
Cook Time: 0 mins
Servings: 1
INGREDIENTS
- 4 to 5 squares of dark chocolate (low sugar variety and at least 70% cocoa)
- 1 cup unsweetened, plain Greek yoghurt (Kalo is my favourite if you’re in NZ)
- ½ serve of unflavoured protein powder of choice (flavoured is fine too, but I find it too sweet)
Optional extras:
1 tbsp. nut butter or ¼ cup nuts of choice and/or ½ cup berries
METHOD
- Serve yoghurt into a bowl and mix in the protein powder
- Chop up the dark chocolate (or grating can be nice too)
- Add in the other toppings if you’d like
- 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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Green Goddess Soup
GREEN GODDESS SOUP RECIPE
28 / AUGUST / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10-15 minutes
Cook Time: 30-40 minutes
Servings: 2-3 servings
INGREDIENTS
- 100g shredded chicken
- ½ cup coconut milk
- 1 cup veggie stock or bonebroth
- 2 medium zucchinis(chopped)
- 1 head of broccoli (chopped)
- 1 cup kale (chopped)
- 1 tbsp. olive oil
- ½ tsp. Cumin
- ½ tsp. curry powder
- Salt + pepper to taste
METHOD
- Heat olive oil in a medium pot over medium heat.
- Add chopped veggies with seasonings and sauté until soft.
- Add veggie stock and coconut milk and bring to a boil.
- Reduce to a simmer for around 20 – 30 minutes.
- Wait for it to cool slightly before adding to a blender, or alternatively use a food processor and blitz until it reaches a creamy smooth consistency.
- If need be re-heat slightly in the pot to serve, and add shredded chicken.
- Double or quadruple this recipe to make multiple servings for an easy dinner or lunch to heat throughout the week.
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
SMOKED SALMON AND AVOCADO OMELETTE
31 / JULY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 2
INGREDIENTS
- 4 eggs
- 100g smoked salmon
- 1 avocado, sliced
- Handful of cherry tomatoes, halved
- Fresh herbs (dill or chives), chopped
- Salt and pepper to taste
METHOD
- Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined. Season with a pinch of salt and pepper to taste.
- Thinly slice the smoked salmon and cut the avocado in half, remove the pit, and slice the flesh thinly.
- Halve the cherry tomatoes and chop the fresh herbs (dill or chives) finely.
- Place a non-stick skillet or frying pan over medium heat. Allow the pan to heat up for about 1-2 minutes. Lightly coat the pan with a small amount of oil or butter to prevent sticking.
- Pour the whisked eggs into the heated pan, swirling the pan gently to ensure the eggs spread out evenly. Let the eggs cook undisturbed for a few minutes until the edges start to set but the centre is still slightly runny.
- Once the edges of the omelette have set, evenly distribute the smoked salmon, avocado slices, and halved cherry tomatoes over one half of the omelette.
- Sprinkle the chopped fresh herbs over the fillings.
- Using a spatula, carefully fold the empty half of the omelette over the filled half to create a half-moon shape. Press down gently to ensure the fillings are enclosed.
- Continue to cook the omelette for another 1-2 minutes until the eggs are fully set and the fillings are warmed through. If necessary, you can flip the omelette carefully to cook the other side for an additional minute.
Once fully cooked, slide the omelette onto a plate. Optionally, garnish with a few extra fresh herbs or a light drizzle of olive oil. 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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Gluten Free BBQ Pork Tacos
GLUTEN-FREE BBQ PULLED PORK TACOS
17 / JULY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 20 mins
Cook Time: 6 hours
Servings: 4
TACO RECIPE
INGREDIENTS:
- 2 lbs (900g) pork shoulder
- 1 onion, sliced
- 1 cup (240ml) gluten-free BBQ sauce
- 1/2 cup (120ml) gluten-free chicken broth
- Corn tortillas
- Coleslaw for topping
If you want to make your own coleslaw you’ll need:
- 2 cups shredded cabbage (green or a mix of green and purple)
- 1 carrot, grated
- 1/4 cup Greek yoghurt
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
If you want to make a healthy BBQ sauce you’ll need:
- 1 cup tomato puree (or passata)
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1-2 tbsp natural sweetener (like stevia, erythritol, or monk fruit sweetener)
METHOD FOR TACOS:
- Trim any excess fat from the pork shoulder if necessary. Slice the onion into thin rings or half-rings.
- Place the sliced onions evenly at the bottom of the slow cooker. This will create a flavorful bed for the pork and prevent it from sticking. Place the pork shoulder on top of the onions.
- In a medium bowl, combine the gluten-free BBQ sauce (if you want to make your own BBQ sauce, click here for a recipe) and the gluten-free chicken broth. Stir until well mixed.
- Pour the BBQ sauce and chicken broth mixture over the pork shoulder in the slow cooker, ensuring that the pork is well coated.
- Set the slow cooker to low, cover and cook for about 6 hours. The pork should be tender and easy to pull apart with a fork when it's done.
- After 6 hours, carefully remove the pork shoulder from the slow cooker and place it on a large plate or cutting board. Using two forks, shred the pork into bite-sized pieces. If you prefer, you can also shred the pork directly in the slow cooker.
- Return the shredded pork to the slow cooker and mix it with the remaining sauce and onions. This will ensure the pork is well-coated and flavorful.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly toasted. Alternatively, you can warm the tortillas in the microwave by wrapping them in a damp paper towel and heating them for about 20-30 seconds.
- Place a generous amount of the shredded BBQ pulled pork onto each warm corn tortilla. Top the pork with a spoonful of coleslaw. You can use store-bought coleslaw (check the dressing isn’t full of seed oils) or make your own with shredded cabbage, carrots, and a gluten free seed oil free dressing.
- Serve the tacos immediately while they are warm. You can add additional toppings such as chopped cilantro, sliced jalapeños, or a squeeze of lime if desired.
TO MAKE THE COLESLAW:
INGREDIENTS:
- 2 cups shredded cabbage (green or a mix of green and purple)
- 1 carrot, grated
- 1/4 cup Greek yoghurt
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
METHOD FOR COLESLAW:
- In a large bowl, combine the shredded cabbage and grated carrot.
- In a small bowl, mix together the Greek yoghurt, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the cabbage and carrot mixture.
- Toss everything together until the vegetables are evenly coated with the dressing.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for a bit to let the flavours meld together.
This simple, healthy coleslaw is the perfect crunchy, tangy addition to your BBQ Pulled Pork Tacos. 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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5 Ingredient Healthy BBQ Sauce Recipe
SIMPLE HEALTHY 5 INGREDIENT BBQ SAUCE RECIPE
17 / JULY / 2024
SHEREE'S HEALTH DIARIES
INGREDIENTS
- 1 cup tomato puree (or passata)
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1-2 tbsp natural sweetener (like stevia, erythritol, or monk fruit sweetener)
METHOD
- In a medium saucepan, combine the tomato puree, apple cider vinegar, Dijon mustard, smoked paprika, and natural sweetener.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
- Taste the sauce and adjust the sweetness if needed. Add more sweetener for a sweeter sauce.
- Remove the sauce from heat and let it cool completely.
- Transfer the BBQ sauce to an airtight container or jar and store it in the refrigerator for up to one week.
This simple BBQ sauce is perfect for adding flavour to your BBQ Pulled Pork Tacos or any other dishes you 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!