Super Bowl and Valentine's day
and I got some sun!
Writing to you after a week’s break - we got away to Florida with the fam for a few days and have come back refreshed and rejuvenated by 3 solid beach days! More importantly, my toddler survived her first flight which makes me optimistic about our next vacation (I know, getting greedy now).
This is a happening week so we are featuring some special content below!
LOADED Sweet Potato Nachos
This week you’re getting a game-day special for one of America’s most watched sporting events! We’ve hosted friends to watch the Super Bowl countless times and nachos are usually on the menu. Here’s the v8well twist though, we use homemade Sweet Potato chips instead of corn chips for a lower glycemic load (and honestly tastier) snack. And for those of you that wonder why American football has very little to do with the feet, never mind and just eat! 🏈⚽
I made a short video clip this time as I’m trying to compete with 20-year-olds on social media ;) Hope you enjoy it!
Strawberry Dust Cookies
Valentine’s Day is just around the corner folks! I figured I’d add my dose of pink to the universe and made these delectable cookies. This was a fun shoot! I even enlisted my daughter's teddy to send some Valentine's Day energy your way with these super easy and rich almond flour cookies. They get dusted with a tart strawberry powder (and edible glitter because you fancy). Easily veganized, see recipe below.
1 cup [112g] blanched almond flour
½ cup [45g] gluten-free rolled oats
¼ cup [56g] butter (sub coconut oil for vegan version), melted and cooled
1 tsp vanilla extract
2 tbsp+ 1 tbsp maple syrup, divided
1 tsp cornstarch, for dusting
10g freeze-dried strawberries, powdered in food processor
Edible glitter, if desired
-- Preheat oven to 350F/180C. Combine almond flour and powdered oats in a bowl. Add butter, vanilla extract and 2 tbsp maple syrup. Mix first with a spoon and then knead a little with your hands to form a lightly sticky ball of dough, the texture of clay. Cover and refrigerate 15 mins.
-- Dust some parchment paper with cornstarch. With another piece of parchment on top, roll out the dough about 3mm thick. Use a heart-shaped cookie cutter to cut out pieces. You can re-roll the scraps into a ball and roll out again. You should get 10-12 cookies at least based on the size of the cutter. If necessary, you can divide the dough in half and refrigerate as you roll out the other half since chilled dough is easier to work with.
-- Bake at 350F/180C for 12-15 minutes or until firm and edges are browned.
- --Brush the top of the cookies with the remaining maple syrup. Mix strawberry powder with edible glitter if using and dust over each cookie with a fine mesh sieve.
Let cool one hour and enjoy!