12 sugar free days of christmas

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WHO IS UNIQUE NUTRITION MEALS?

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YOU DESERVE THE SWEETER LIFE

Christmas is upon us and while making merry and celebrating with loved ones is a great tradition, it is also traditional for us to put on the most weight over the festive season. So, here is a collection of fabulously healthy sweets from Unique Nutrition Meals for the Christmas season but without the extra calories.

Some of the recipes collected in this exclusive book are also available on the Sweeter Life Club website as a part of our cooking show.

Look for “Natvia presents – The Sweeter Life, with Unique Nutrition”. And don’t forget, more yummy scrumptious Natvia Christmas can be found to on www.sweeterlifeclub.com.

Becoming healthy and losing weight is hard, but if you’re armed with the right food, you’re nearly there.

With Unique Nutrition you can get calorie controlled meals delivered to your door, that will leave you feeling energetic and nourished (and don’t forget full and satisfied!).

Unique Nutrition is simply ‘the smarter way to eat’. www.uniquenutrition.com.au

is a not only a qualified Sports Nutritionist, she’s also a Natural Figure Competitor

- recently placing 3rd in the INBA Titles in May 2012.

As a result of this passion, Lauren has spent 2 years putting together a Unique Weight Loss Manual and is launching it along with Unique Nutrition.

is a natural cook and can whip up the tastiest and healthiest of meals with a wave of her hand. Four half-marathons, one torturous full marathon, numerous 10ks, Tough Mudder, close to 1000 gym sessions, and many lonely training runs in the middle of winter have led her to founding Unique Nutrition with Lauren. Awesome.

The SWEETER LIFE - 12 Sugar Free Days of Christmas Cooking Show

Kate Robinson Lauren Badman

www.uniquenutrition.com.au


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METHOD:

1. Peel apples and slice, then cut rhubarb into 1 inch long pieces.

2. Place fruit in a baking dish and bake until very soft.

3. At about 180 degrees for 15 minutes depending on ovens.

4. Remove from oven and add the Natvia, mix through and set aside to cool.

5. For the crumble, mix the oats, almond meal, coconut oil, maple syrup and combine well.

6. Spread the crumble mix over the fruit in the tray and bake until golden for approx 20 minutes.

7. Serve hot with 50g yoghurt.

INGREDIENTS:

1.5 Green apples

200g Raw rhubarb

30g Oats

15g Almond meal

15ml Coconut oil

200g Chobani yoghurt

25ml Sugar free maple syrup

1 tablespoon Natvia

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APPLE & RHUBARB

CRUMBLE




METHOD:

1. Preheat oven to 180 degrees or 160 degrees fan force.

2. Heat chocolate and coconut oil over a stove or in the microwave until melted (careful not to burn). Stir and leave to cool.

3. Drain kidney beans and add to food processor with half the chocolate and coconut mixture and 1 teaspoon Natvia. Blend until smooth.

4. Meanwhile add the rest of the ingredients to the remainder of the cooled chocolate and coconut mix. Mix together until all combined.

5. Add in the kidney bean mix and combine well.

6. Spray a square cooking pan, or brownie pan, with olive oil spray. Add mixture evenly and pop in oven for 25-30 minutes depending on oven

7. Check the brownie mixture every 10 minutes or so to check it is not burning it tends to cook very quickly around the sides. It should spring back when touched.

8. Pull out of oven and let sit to cool before turning out and cutting into 12 large or 24 small brownies

Keep in the fridge.

INGREDIENTS:

60g Evolve 3-Whey, chocolate

2 cups Canned kidney Beans

115g Well, Naturally Sugar Free Dark Chocolate bar

1/4 cup Coconut oil

3/4 cup Walnuts

1 tablespoon Instant coffee made up

1 pinch Salt, plain, iodized

2 Whole eggs

2 Egg whites

1 teaspoon Natvia

CHOCOLATE BROWNIES





INGREDIENTS:

60g Vanilla protein powder

3/4 cup Honey

3/4 cup Natural Peanut Butter

1/3 cup Pistachio or any other type of nut

1/3 cup Dried Cranberry

1 stick of Natvia

METHOD:

1. Heat honey on high until just bubbling and add peanut butter and stir.

2. Let cool before adding protein powder.

3. Then add cranberries and nuts.

4. Press into loaf pan (with baking paper) let set in fridge for 3 hrs or freezer for 1hr.

* Please note that this recipe is not sugar free as it uses honey.

Click to watch recipes online

FUDGE



http://www.sweeterlifeclub.com/series/12-sugar-free-days-of-christmas/





INGREDIENTS:

500g Desiccated coconut

300g Coconut oil

1 cup Natvia for baking (dissolved in the coconut oil before use)

A Few drops of pink food colouring

METHOD:

1. Combine all ingredients (not food colouring) in a mixing bowl and mix well.

2. Halve the mixture and place in a lined rectangle baking tin and press until firm. Refrigerate.

3. With the remaining mixture add a couple of drops of food colouring and stir until combined.

4. Add the pink coconut mix to the white layer and refrigerate until set.

5. Cut into small squares and enjoy!

CHOCOLATE BROWNIES


COCONUT ICE








Ingredients:2 cups wholemeal self raising flour

1.5 cups Almond meal1 cup Natvia

4 cups grated carrot (about 3 medium carrots)1 teaspoon cinnamon powder

1 cup vegetable oil4 eggsINGREDIENTS:

Cheesecake Base:

2 cups Wholemeal self raising flour

1.5 cups Almond meal

1 cup Natvia

4 cups Grated carrot (about 3 medium carrots)

1 teaspoon Cinnamon powder

1 cup Vegetable oil

4 Eggs

Yoghurt topping:

800g Chobani fat-free yoghurt

1.2 cup Natvia

1 Vanilla bean pod

METHOD:

1. Pre heat oven to 180 degrees or 160 degrees fan forced.

2. Combine all ingredients in a mixing bowl and mix until all combined.

3. Bake in a round tin (25cm) for 30 minutes

4. While cake is baking combine all the topping ingredients and beat together.

5. Refrigerate, then mix prior to spreading over the top of the cake or serve with a dollop on the side.

Enjoy!


CARROT CAKE









INGREDIENTS:

Cheesecake base:

250g Light cream cheese

2/3 cup Natvia

4 Eggs

Mocha topping:

1 cup Light sour cream

2 teaspoon Natvia

1 teaspoon Vanilla extract

2 teaspoon Natvia mocha drinking chocolate

100g Light cream cheese

METHOD:

1. Pre heat oven to 180 degrees or 160 degrees fan forced

2. Blend well in a food mixer, all the ingredients for the cheesecake base and put in a round glass baking dish. (Spray with light oil first.)

3. Pop in oven for 30 minutes or until golden on top and firm to the touch.

4. Meanwhile blend all the ingredients for the filling in a food mixer, leave in bowl and pop in fridge to chill while your base cooks.

5. Once the base is cooked, remove and leave to chill for up to one hour.

6. Pour the mocha filling on top once cooled and pop in freezer for 2 hours or until set.

Serves 8 Enjoy!

CHOCOLATE BROWNIES


MOCHA CHEESECAKE








Ingredients:1.5 cups wholemeal flour or gluten free pancake mix

1 teaspoon baking soda1/4 teaspoon salt

1 tablespoon cinnamon1 teaspoon ground ginger

1/2 cup unsweetened almond milk 1/2 cup Natvia

1/4 cup sugar free maple syrup1/2 cup unsweetened apple sauce

INGREDIENTS:

1.5 cups Wholemeal flour or gluten free pancake mix

1 teaspoon Baking soda

1/4 teaspoon Salt

1 tablespoon Cinnamon

1 teaspoon Ground ginger

1/2 cup Unsweetened almond milk

1/2 cup Natvia

1/4 cup Sugar free maple syrup

1/2 cup Unsweetened apple sauce

METHOD:


2. Mix all your dry ingredients in one bowl together.

3. Mix all wet ingredients in a separate bowl.

4. Form a well in the centre of the dry ingredients and mix in the wet gently, being careful not to over-mix.

5. Place cupcake liners in a muffin tray and evenly distribute the mixture.

6. Pop in oven for 20 minutes or until cooked.

Makes 12


GINGERBREAD MUFFINS








≠INGREDIENTS:

2.5 cups Rolled Oats

500g Pumpkin (cooked and mashed)

½ cup Quinoa or Wholemeal flour

½ cup Pumpkin seeds

2 tablespoon Coconut oil

½ cup Sugar-free maple syrup

1/2 cup Natvia

2 Eggs

½ tablespoon each of Cinnamon, Nutmeg and Ground ginger

METHOD:


2. Combine all ingredients in a mixing bowl, spoon onto baking tray and bake for around 20 minutes at 180 degrees or until golden

Makes 6 large cookies


PUMPKIN SPICE COOKIES








INGREDIENTS:

2 cups Polenta

1 cup Almond meal

400g Chobani fat-free yoghurt

1 cup Lemon juice

4 Eggs

1 cup Natvia for baking

20g Baking powder

Lemon syrup:

1 cup Natvia

1 cup Lemon juice

METHOD:


2. Combine all ingredients in a mixing bowl, bake in your favourite cake tin for 30-40 minutes

(oven times will vary)

3. Dissolve Natvia in lemon juice then pour over cake in small batches, letting each one soak in before adding any more.

4. Tip: poke the cake with a skewer making tiny holes to allow the syrup to soak in better. Serve and enjoy!

LEMON POLENTA CAKE





INGREDIENTS:

1.5 cup Oats, raw

1 cup Desiccated coconut

120g Evolve 3-Whey

40g Unsalted Peanut Butter

1 tablespoon Coconut oil,

1 med Whole egg, without omega 3

1 tablespoon Natvia

1/2 cup Queen Maple Flavoured Syrup

METHOD:

1. Pre heat oven to 180 degrees or 160 degrees fan forced.

2. Simply mix all ingredients together with a spoon being careful not to over-mix.

3. Line a tray with baking paper and put tablespoon size dollops of mixture on the tray and press down slightly.

4. Cook for approx 15 minutes or until golden on top.

Serves 12

VANILLA COCONUT PROTEIN COOKIES





Ingredients:low fat cottage cheese

2 cups unsweetened almond milk120g chocolate whey protein powder

1/3 cup Hersheys unsweetened cocoa powder1 tablespoon vanilla extract40g toasted almonds crushed

30g coconut shavings75g frozen raspberries

INGREDIENTS:

500g Low fat cottage cheese

2 cups Unsweetened almond milk

120g Chocolate whey protein powder

1 tablespoon Natvia

1/3 cup Hersheys unsweetened cocoa powder

1 tablespoon Vanilla extract

40g Toasted almonds crushed

30g Coconut shavings

75g Frozen raspberries

METHOD:

1. Combine cottage cheese, milk, protein powder, cocoa powder, Natvia and vanilla to a food processor and blend until very smooth. No lumps!

2. Transfer to ice-cream maker and churn for 25 minutes.

3. Add almonds, coconut and raspberries and churn for about 30 seconds.

4. Transfer mixture into a plastic container and pop in fridge until it is set (1 hour).

5. Remove from freezer, and scoop out 8 scoops of ice-cream, pop on baking paper in individual scoops and place back in freezer until set, for 2-3 hours.

Serve and enjoy!

CHOC, RASPBERRY & ALMOND ICE-CREAM





INGREDIENTS:

30g Vanilla whey protein powder

1 cup Raw almonds

80g Dried cranberries

1 tablespoon Orange rind

1/4 cup Juice from an orange

1 teaspoon Vanilla essence

1 tablespoon Natvia

METHOD:

1. Blend all ingredients together in a food processor until combined but still chunky in texture.

2. Place baking paper in the base of a loaf tin and press ingredients into the tin evenly.

3. Pop in fridge for 30 minutes and then remove from loaf tin, cut into 8-10 pieces and enjoy!

Serve and enjoy!

ORANGE & CRANBERRY BARS





12 sugar free days of christmas

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