Hi There!

Welcome

I'm Mikhaela.

I quit sugar four years ago when I was pregnant with my first son. It was making me fat, sick, lethargic... miserable. It was hard, but I got there. The reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.

xx

I scream - you scream - we all SCReammm for ICE CREAM - refined sugar free Ice cream that is...

I scream - you scream - we all SCReammm for ICE CREAM - refined sugar free Ice cream that is...

I LOVE Ice cream. Seriously love it. A few years ago, when I was consuming wayyyyy more sugar and not as conscious of what is in packaged food, I would happily consume it by the bucket load. I was and still am someone that cannot stop at one scoop!

One way of not falling victim to this indulgent creamy goodness is to just not buy it.. If it's not in the house, you won't eat it. This is the same for Tim Tams and Doritos etc etc etc etc etc:) Eating these foods not only made it hard to lose weight, the moods and general lethargy when I came down off the almighty sugar high, was worse.

Let me be clear though. The world would be less fun with out Ice cream. Way less fun. Especially on our Perth Summer days. AND so my mother friends don't hail abuse at me next time I see them, I do have an alternative. A very tasty, child friendly and easy alternative.

All you need is a well powered food processor, paper cups and paddle pop sticks or ice cream molds.

I have two recipes that have been tried and tested and met with big smiles and polished off efficiently.

 

Blueberry and Lavender Ice cream

Makes 4

  • 2 cups Full Fat Greek Yogurt
  • 1/4 cup Organic coconut cream
  • 1 Tablespoon Honey
  • 2 med frozen bananas
  • 3/4 cup frozen Blueberries
  • 1 fresh lavender flower (can be left out if you wish)

Instructions:

1. Place all ingredients into processor and blitz for 1-2 minutes depending on the strength of your processor.

2. Pour into cups or molds using a ladle or a jug.

3. Freeze for at least 2 hours before serving.

 

NOTE: If you are using paper cups and paddle pops, put the paddle pops into the ice-cream 25 minutes after you have placed them in the freezer. The Ice cream will then be stiff enough to hold them up.

 

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 Raspberry, Mint and Coconut Ice cream

Makes 4

  • 1 cup Organic coconut cream
  • 1 cup Full Fat Greek Yoghurt
  • 1 cup frozen raspberries
  • 1/2 cup fresh mint, washed
  • 2 tbs Honey
  • 1 med frozen banana

Instructions:

1. Place all ingredients into processor and blitz for 1-2 minutes depending on the strength of your processor.

2. Pour into cups or molds using a ladle or a jug.

3. Freeze for at least 2 hours before serving.

NOTE: If you are using paper cups and paddle pops, put the paddle pops into the ice-cream 25 minutes after you have placed them in the freezer. The Ice cream will then be stiff enough to hold them up.

 

Mikhaela x

SPIN class - setting yourself up on the bike

SPIN class - setting yourself up on the bike