The Cinnamon Fiend Goodies Are Now On Sale!

For those that don’t know I am now selling my healthy snacks, desserts and goodies! ūüôā

All products are wheat, gluten, dairy and refined sugar free and packed with superfoods. You can order by direct messaging me on one of my social media channels, email or telephone (link here) or you can now place orders in Le Studio gym Bohernanaeve, Thurles, every Tuesday/Thursday for delivery at your following week’s class.


A full list of products available along with prices will be available here soon but for now you can find all the details over on my Facebook page: 

Cakes, squares, slices, energy balls, cookies – you name it, I’ve got it! ūüėČ


Peanut Butter Squares


Well these guys didn’t last long! Whipped up Saturday and devoured by Sunday. They’re light but filling and the perfect pre or post exercise pick-me-up snack.



50g melted dark chocolate

150g dates

200g almonds

Top layer:

150g coconut oil

200g smooth peanut butter

150g maple syrup

40g roasted and chopped unsalted peanuts

Begin by making the base. Pop all ingredients into a blender and mix until fully incorporated and resembling breadcrumbs.

Press the base layer evenly into a small lined baking tray then transfer to the fridge while you make the peanut layer.

First, pop the peanuts on a small tray and roast at 180-200’C for approx 8-10 minutes until starting to golden.

Melt the coconut oil in a small pan over medium-low heat, then stir in the peanut butter and maple syrup.

Remove the peanuts from the oven and using the flat-side of a large knife, press to crush and roughly chop the nuts before adding them to your melted peanut butter mixture.

Take the base layer from the fridge and pour the peanut butter top layer all over.

(Tip: If the brownie tin you are using is too big and you have only spread the base over a portion of the tin, make sure it is touching one end of the tin and fold the baking paper up to the edge of the other end to trap the melted peanut butter layer from over-flowing!)

Place your tray back in the fridge for another 2-3 hours until set, then slice into chunks and watch them disappear!

Healthy ‘Twix’ Bars

These bars are really easy to whip together and absolutely scrumptious with a cuppa. The only thing really required is a bit of patience waiting for them to set in the fridge but they taste delicious when eaten with the chocolate still melting on top too!

Cacao is one of my favourite superfoods, packed full of feel-good hormones – Yep, chocolate that’s good for you, now who’s to complain about that? ūüôā



100g coconut flour

100g oat flour

60ml maple syrup

50g coconut oil

Pinch of salt

Caramel centre:

2 tbsp almond butter

200g soaked dates

75ml water

Pinch of salt

Chocolate coating:

150g cacao butter

35g cacao powder

8 tbsps maple syrup

Pinch of salt


If you don’t have oat flour, begin by processing some oats in your food processor until they are fine milled. Melt the coconut oil, then mix all of the base ingredients together in a bowl to form a dough.

Press the dough firmly into a lined baking tray – I made my biscuit layer quite thick but this will depend on your own preference. Transfer the dough to the fridge or freezer while you prepare the caramel.


For the caramel, blend the dates (pre-soaked so they are softened and pits removed), almond butter, salt and water in a food processor then pour onto the biscuit base. I didn’t use all the caramel I made but again how much you use depends how much caramel you want to have in the centre of your bars! I believe recipes should always be adapted to suit what you as an individual like! Place the baking tray in the freezer for a minimum of one hour to allow the caramel to set before making the chocolate coating.


For the chocolate coating, melt the cacao butter, cacao powder, salt and maple syrup over a low heat Рthis is important as at too high a temperature it tends to seperate. Once all ingredients are melted and mixed together, remove the baking tray from the freezer and slice into bars (I sliced mine into 10 bars but this will depend on how thick/thin you made your base). Dip each bar into the melted chocolate then place on a rack to set. I dipped each of my bars twice to make sure they were fully coated and then spooned any excess over the top.

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Once set, transfer to the fridge for a couple of minutes and then bon appetito!

Crunchy Chocolate Peanut Butter Fudge

Sometimes I find I just crave a little something sweet so these smooth chocolate nuggets with their sneaky crunchy peanut butter centre are the perfect goodies when such cravings hit.

Simple ingredients. Simple to put together.


1 cup of puréed dates

1 cup of coconut oil

2 cups of cacao powder

Once blended, stir in 1 cup of crunchy peanut butter to the mix –¬†Stirring the peanut butter by hand rather than blending retains the crunch!

Spread in a container and place in the fridge to set.

Slice into cubes and enjoy!


Coconut Bread with Raspberry Chia Jam

I’m always looking for new ‘fridge & freezer snacks’¬†as I like to call them – something a little sweet but filling for snacking on between meals, when I’m on the go or when I’m rushing out the door.

I love using coconut flour in baking. It is light but satisfying and it’s taste is subtle but delicious. Plus it is naturally a little sweet and of course gluten and wheat free! I paired the bread recipe with a Raspberry Chia Jam which has a kick of ginger – great for warming the body, helping with nausea and aiding digestion; and of course the chia seeds again kicking hunger pangs to the curb and keeping you fuller for longer.


P.S.: The bread is delicious if lightly warmed with the cold jam on top! And for a take on a Peanut Butter-Jelly Sandwich add a sneaky smather of  peanut or almond butter under the jam! Deeee-vine!

This bread is perfect for slicing up and keeping in the fridge for 2-3 days or the freezer for a number of weeks – you’ll just need to take out a slice the night before to allow it to defrost.


Ingredients for Coconut Bread:

1 cup coconut flour

2 cups coconut milk

1 ripe banana (mashed)

2 eggs (beaten)

1 handful of blueberries/raspberries (fresh or frozen)

1 tsp cinnamon

1 tsp honey/maple syrup

Preheat the oven to 180-200.C.

Sieve the flour into a large mixing bowl. Add the cinnamon then add the eggs, honey, milk and banana. Combine the mixture well then stir in your choice of berries.

Grease a baking tin and transfer the mixture into the tin.


Bake for approx. 45 minutes or until golden brown on top and when pricked with a knife the blade comes out clean.



Ingredients for Raspberry Chia Jam:

2 tbsps whole chia seeds

2 cups raspberries (fresh or frozen)

1 inch of ginger (finely grated)

1/2 tsp cinnamon

Place the raspberries, cinnamon and ginger in a small pot with a small amount of water – the amount shouldn’t rise above the level of the raspberries – approx. ¬†<1/2 cup.

Simmer on a very low heat for 20-25 minutes.

Remove from the heat and add the chia seeds, stirring well.

Leave to cool and for the chia seeds to absorb the mixture and expand.

Transfer to a sealed container or jam jar and consume within 5 days.



Spirulina Balls


Picture courtesy of – ‘coz they look closest to how mine did & I ate all mine before I realised I hadn’t snapped them! Opps..


3 tbsp hemp

1/2 tbsp cinnamon (or less, depending on your taste)

2 tbsp maca

2 heaped tbsp spirulina

2 tbsp coconut oil

400g almonds

400g cashews (soaked overnight)

2 cups of pureed dates

Begin by pitting and soaking the dates in warm water. Once soft, blend in your food processor. Don’t worry if you have extra puree left-over, you can use this in future energy balls or in smoothies/baked goods as an alternative sweetener. You will see I use it in many of my recipes as it lasts really well in an air tight container in the fridge.

Drain the cashews and blend all the nuts in your processor (depending on the size of your processor you may need to do this in batches).

Put the crushed nuts and all the other dry ingredients in a large bowl and mix well. Then add the coconut oil and pureed dates and stir very well until all the mixture is incorporated. Be patient, the dates can stick a lot more together than you may think.

Once all the mixture is combined (it should be sticky but not wet or gloopy), wet your hands under the tap and roll bite-sized portions of the mixture between your palms to form an even ball-shape. If you don’t wet your hands it makes rolling them a lot trickier!


Or if green just isn’t your thing – get chocolatey with my Cacao Truffles¬†or some of my other Balls & Bites recipes.

Acaí balls & Cacao truffles

Pistachio-Goji-Coco ball & Maca Hearts

5 Ingredient Ice-Cream

Recently I was having friends over for a dinner party and I decided to try and make dairy-free ice-cream that wasn’t just blended bananas or “nice-cream” like I’d previously made.

For me, foods need to be clean and simple, whole foods. I believe if your brain can understand it – i.e: you can read and visualise all the ingredients in what you are consuming; then your body can understand it too and thereby, break it down.

So with that in mind – and no ice-cream maker! I went searching online for my clean, simple, no fancy-machine-required ice-cream recipe and I found the perfect antidote on The Minimalist Baker’s site.

This recipe turned out a dream – a delicious, sweet, thick, creamy dream!

So let me tell you how easy this was to make..

First off you will need:

2 cans of FULL-FAT coconut milk refrigerated over night

2/3 cup of Cacao powder

Approx. 400g dates

1 cup roasted and chopped hazelnuts

1 tsp Cinnamon


Before making the recipe, put a large mixing bowl in the freezer for 10 minutes.

In the mean-time pop your hazelnuts in the oven to roast for 5-7 minutes – keeping a close eye on them so they don’t burn, just golden.

Next, pit and soak your dates in hot water and process into a smooth, thick paste.

Remove your mixing bowl from the freezer and your coconut milk from the fridge. Be careful not to turn the cans upside-down and scoop out the thick coconut cream that will now have set at the top of the can into your chilled bowl.

Whip the coconut cream until creamy and smooth then add 1/2 cup of the coconut milk that remained at the bottom of your cans; storing the rest for later use in smoothies or for cooking grains in Рit gives a wonderful taste to rice and quinoa! and whip again.

Add the cinnamon, cacao powder, date paste (don’t add all at one – taste as you add to adjust sweetness to your own desire) and now cooled and chopped hazelnuts and whip or fold in ingredients, as I did, until fully incorporated.


Taste and adjust to your own desire – I added slightly less cacao powder and not all of the date paste.

Transfer to a parchment-lined freezer-safe contained and cover with cling film.


Place in the freezer and remove after a 2-3hours for a more mousse-like ice-cream or leave for longer for a firmer ice-cream. If you are leaving your ice-cream over-night/for many hours make sure you remove it from the freezer quite some time before serving – I would estimate almost 30 minutes as it takes a long time to melt and become creamy and suitable to scoop. Place your ice-cream scoop in a cup of boiling or hot water for the perfect scoop!

Keeps in the freezer for 1 week – but let’s be honest – it’s never going to last that long!


Featured image courtesy of:

Chia Puddings

Chia puddings are something people ask me about a lot. Although I’ve shared some of these pictures and information before in other posts, such as my Food as Fuel post I’m going to share a simple chia pudding recipe here again and give you some puddingy-inspo!

Creamy coconut chia pudding


Chia seeds have become somewhat of a phenomenon of late when in fact they have been around since the Aztecs who used to consume them before going into battle!

When put in liquid the seeds swell by absorbing the liquid and form a gel-like consistency. They are high in fibre, fatty acids, protein, calcium, anti-oxidants and can keep you fuller for longer. They are also great for hydration thanks to their expansion and absorption properties and can help to stabilise blood sugar levels. Adding cinnamon to your little pudding will also do wonders for regulating your blood sugars too!

I love to have them in the fridge for when I get in from a long day and I’m already starving or as a post-workout breakfast with a smoothie. Don’t be deterred by their size they are deceptively filling!


So how to make the perfect chia pudding?

Very simply,just add your favourite milk or coconut water to your desired amount of chia seeds. As a guide, you will need to add 1 cup of liquid for every 3tbsp of chia seeds.

My puddings vary all the time, as you will see from the pictures below, based on what milks, fruit and toppings I have available to me.


458 Chia pudding

Some toppings of choice include fresh or dried fruits, like goji berries, raisins or mulberries, toasted nuts and seeds, bee pollen, coconut yoghurt and of course, always some cinnamon!


Chia seeds naturally have a nutty taste so nut milks work well in this recipe but coconut water adds natural sweetness and is slightly lighter, but if you want to make a really indulgent, creamy pudding then coconut milk or coconut cream is your guy!

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Store your puddings in handy little jars like this and they are the perfect snack-on-the-go!

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√Ā bientot! X

Coconut Blueberry Breakfast Muffins

I’ve been getting back into my baking mojo lately and when I do bake coconut flour is one of my favourite gluten and wheat free alternatives to use. Higher in fibre, protein and healthy fats but lower in sugar it’s perfect for those with gluten sensitivity, leaky gut, nut allergies or paleo dieters.

They are super moist and make a great mid-afternoon treat or breakfast on the go.


Makes 10-12 muffins


1 cup of coconut flour
6 eggs
1/4 cup milk of choice – I use oat, almond or coconut & all work well
1 tsp baking soda (gluten free)
1 tsp cinnamon
1/4 cup of honey
1/4 cup of melted coconut oil
1 over-ripe banana
Pinch of sea salt

Place all the ingredients in a food processor to form your muffin mixture. Once all ingredients are blended together the mixture should be wet and thick but not runny, if it is add a bit more flour then mix again.

Once happy with the consistency add a generous handful or two of blueberries and divide the mixture into your muffin cases. (Remember they will rise when they bake so don’t over-fill the cases our you’ll have over-flowing muffin tops!)

Sprinkle some flaked almonds on top for crunch and¬†bake for 15-20 minutes at¬†200.C You’ll know they’re done when you can pierce them with a knife and it comes out clean.

Place on a cooling tray and ¬†allow 5 minutes before devouring! Then store in an air-tight container and they will keep for 2-3 days, but let’s be real they’re never going to last that long! ūüėČ


Creamy Banana Slices


Sometimes it’s nice to try out other fellow blogger and foodies recipes so recently I decided to try out a few and take a break from my own creations and inventions! I find it’s a great inspiration to do this.

A fellow Irish food blog I love to follow is The Little Green Spoon and this recipe is one of Indy’s which I tried out recently.¬†Really quick and simple to whip up, I made this batch in approximately 30 mins (not including time taken to set in freezer)

For the full recipe here’s the link to The Little Green Spoon website:¬†

And here is my picture summary of their creation..

The nut base pre and post baking

A really good crunchy biscuit base thanks to the baked coconut oil & nuts

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Whipped banana & cashew cream


Ready for the freezer and dusted with Cinnamon

(√° la moi – rather than chocolate as Indy shows)


Out of the freezer, sliced and ready to be gobbled!