WIAW #5 – Happy Halloween!

what i ate wednesday october breast cancer awareness halloween button

Happy Wednesday and Halloween to everyone! I hope you are all enjoying the spooky festivities and either got dressed up or are getting dressed up tomorrow / at the weekend. I dressed up as a 20s Flapper on Sunday night and had a great night catching up with friends and cocktails 🙂 The evidence is on my instagram 😀

Soooooooooo this is my fifth WIAW and its great! Linking up with the brilliant Jenn @Peas and Crayons, make sure you check out other bloggers WIAW’s as there are some very interesting recipes and ideas there.

It has turned very cold here in Ireland and winter is definitely popping its cold head up Brrrrr. Bearing that in mind I could have had a warmer breakfast!

Breakfast: Pineapple, Mandarin and Apple with low fat natural yogurt and sunflower seeds

Breakfast: Pineapple, Mandarin and Apple with low fat natural yogurt and sunflower seeds

So I had to get the heat in to me by lunch time as I was perishing, it was the old but warming and tasty reliable…….SOUP

Chicken and Vegetable Soup

Chicken and Vegetable Soup

Dinner was Chicken. But not just any old chicken…..Chicken breast stuffed with Brie, Sun-dried tomatoes and spinach. Served on a bed of stir-fry vegetables and topped with a chunky tomato and basil sauce. Gluten and Grain free, very low fat and carb BUT one hell of a tasty plate!

Stuffed Chicken Breast

Stuffed Chicken Breast

These muffins were made for the Sunday night cocktails – Carrot and Pistachio (gluten free) – and they went down a treat! I made a frosting of natural yogurt and honey for them also (which I let firm up in the fridge beforehand)

Carrot & Pistachio Muffins / Cupcakes Delish!

Carrot & Pistachio Muffins / Cupcakes

Here is a pic of one of the yummy daiquiris from Sunday night 🙂 🙂

Frozen Strawberry Daiquiri - one of your 5 a day :)

Frozen Strawberry Daiquiri – one of your 5 a day 🙂

Recipes up tomorrow….

What are you dressing up as for Halloween?

Are you going trick or treating with your children?

What is your favourite Halloween Snacks / Food?


Gluten Free and oh so delicious Carrot and Pecan Muffins

Hmmm I’m not too sure if these are cupcakes or muffins…I reckon its more of a muffin though as it doesn’t have a frosting and is super healthy. Ok Carrot Muffins they are – doesn’t have the same ring to it though does it?? :O One thing I DO know though is that they taste GREAT. I’ve just ate two of them and I swear I could eat another two, they are so moreish ! 😀 😀

The all important ingredients:

~1 1/2 cups of Almond flour (ground almonds)

~1 1/2 cups grated carrot

~1/2 cup of chopped nuts (I used brazil nuts and pecans as that’s what I had in the cupboard)

~1/4 cup of honey

~3 eggs

~1/2 teaspoon sea salt

~1/2 teaspoon of baking soda

~1/2 teaspoon of ground cinnamon

~2 Tbsp Natural yogurt

Preheat oven to 165’c

Put paper muffin cups in to the muffin tray holes (12)

Put almond flour, salt, baking soda and cinnamon in a bowl and mix together. In a second bowl mix the eggs yogurt and honey. Add the grated carrot and chopped nuts to the egg mixture. Add the wet mixture in to the dry ingredients and combine. Spoon the mixture in to paper muffin cups.

Bake at 165’c for 18 minutes and then turn the heat up to 180/190’c and cook for a further 5 minutes

Remove from oven and put on wire rack to cool

If you want a quick and easy ‘frosting’ for the top (to make them cupcakes) mix cream cheese and honey together. Chill in the fridge and apply to the top once cooled.