Heads High in the Clouds at Sky Bar
Happy Friday! It may not be the usual weekend ahead here in the UK as we find ourselves back in lockdown for another month; but regardless I’m sat here sipping my Friday night G&T looking back on an awesome Sunday sesh with my work friends last weekend.
With my work wife and work husband by my side, we got started early with cocktails at The Aviator from 2pm. This place has become my local favourite for an indulgent drink date with a fancy twist, a little more special than another trip to the pub.
It was the ultimate opportunity to get all dolled up for those picture perfect Instagram snaps with my girl. We were definitely channelling those 70s Clueless vibes with our outfits too, myself in the flared jeans and checked blazer, alongside Ella with her polo neck layered under a velvet mini dress.
The extensive cocktail menu at Sky Bar always makes it fun to try and test different concoctions every time I visit. I started with the Mile High Club which I’ve been lusting after for ages, as it features a soft white chocolate foam on top, yum!
A few cocktails knocked back and we were ready to get some fun shots walking down the grand staircase with its spiral art deco ceiling design. It was a long awaited day off with my work colleagues following a busy summer at the hotel, so you certainly couldn’t wipe the grins off our faces.
Our afternoon continued into the early evening as Alex kindly treated us girls to a bottle of champagne and we stayed for dinner too. A delicious spread of grub was served including chicken caesar salad and a creamy rigatoni pasta… much needed to soak up those cocktails.
What a truly special Sunday spent with wonderful company sipping stunning cocktails and expensive bubbles to celebrate the occassion. I feel so lucky to have met such awesome friends through my workplace who share my passion to work hard and play hard 😉
The set also came with a handy recipe guide full of useful tips and tricks for making the most of this versatile machine. I was excited to learn you can even make cocktails with it! Anyway, here are some of my own creations for some healthy food inspo.
Starting with the most basic of recipes I have tried so far, I decided to make my own almond butter from scratch. The principle is simple: roast a bag of plain unsalted almonds, pour into the processor and blend until a nut butter consistency is formed.
Now this does take some time and patience, so I would allow about 10-15 minutes of processing and every so often opening the cup to combine all of the almonds. It’s very satisfying when the butter does finally come together and seeing the consistency progress until a super creamy almond butter is formed.
You can see from this series of photos as the texture changed – the more you blend it, the more creamy and smooth it becomes. It is however important to note that the Magic Bullet did seem to get very hot during this whole process, so do make sure to take regular breaks for it to cool down.
I was surprised at how well this turned out and the amount it made from just 200 grams of almonds. You can of course try this method to make any kind of nut butter and perhaps experiment adding some flavourings such as salt or honey to enhance the taste. This is such a pure and wholesome home made alternative to store brought nut butters, which often come packed with unnecessary sugars and oils.
My next recipe is another simple 3 ingredient store cupboard staple useful for breakfasts or a sweet snack anytime of day. Rawnola is a stripped back healthy take on granola using only dates, oats and coconut. For a single serve I just used 2 medjool dates, half a cup of rolled oats and a quarter of a cup of desiccated coconut.
Blitz the dates a few times before adding the other ingredients, then just a few more 10 second pulses and the rawnola is formed. Be careful not to over blend it though as it will become too dusty, whereas the desired consistency is little clusters like a granola. Believe it or not, this actually tastes like cookie dough!
The original creator of this recipe, Loni Jane, became an Instagram sensation with her creation back in 2012 and ever since people have gone mad for this nutritious delicious snack. Whilst I enjoy using rawnola in a cereal bowl soaked in coconut milk and topped with plenty of fruit, the possibilities don’t end there. Try rolling the mixture into bliss balls, enjoy sprinkled on top of smoothie bowls, bake in the oven for a crunch or even add chocolate for an extra sweet treat.
Rawnola can be made in single batches as I have done here, or alternatively multiply the ingredients to make a larger batch which can be stored in a jar for up to a week in the fridge. No additives, no preservatives or artificial flavours, just a pure wholesome snack which will have you reaching for more!
With summer heating up here in England, my go-to recipe with the Magic Bullet has definitely been smoothie bowls. There are numerous combinations and flavours to try with smoothies and with just a few simple tips, you’re sure to have a super thick bowlful every time. Frozen banana, ice cubes and of course the work of the Magic Bullet will provide you with the basis for a perfect consistency whatever combo you opt for.
Frozen fruits are preferable and I’ve even tried adding a little bit of frozen cauliflower to fluff up my smoothies, which actually worked really well and added volume to my bowl. Serve in a coconut for those tropical aesthetic vibes and don’t skimp on those toppings, particularly the rawnola!
Finally, moving onto a savoury recipe, I decided to make a roasted butternut squash and carrot puree. This is another useful one for meal prep, as the mixture can be stored in a jar and kept in the fridge for a ready made sauce or even just a dip.
Once again this is a super simple process using minimal ingredients. For 1 jar full, cut about half of a butternut squash and 1 carrot for roasting. Bake for around 20 minutes, then place in the food processor along with garlic powder, salt, pepper, nutritional yeast, lemon juice and a dash of almond milk. Begin to blend and gradually add a little water to loosen the mixture until a thick puree is formed. Taste and adjust seasoning as required, perhaps adding more nutritional yeast if you would like a cheesy sauce.
I used a tablespoon of this batch straight away for a creamy pasta and stored the rest in a jar for the week. Again, I would encourage you to get creative with this idea as you could use many other combinations of vegetables and seasonings, such as sweet potato and chipotle or cauliflower and cheese.
Upon review of the Magic Bullet, I am extremely impressed with the diversity of ways in which you can utilise it’s functions. Having one small and compact device which blends, mixes and processes food all in one makes food prep quick, easy and fuss free. I can’t wait to try some of the suggested recipes in the booklet and I know those handy on the go lids will come in useful when I finally return to work.
A simple vegetable dahl is a great way of using up those veggies and can easily be adapted according to what you have in stock. I used curry powder, a few chilli flakes and coconut milk to flavour the sautéed vegetables before adding the cooked lentils. Alternatively, you could easily swap those spices for any curry paste you may have leftover and replace the coconut milk for any kind of milk or plain yoghurt for an equally creamy consistency.
My favourite nourishing bowl which always leaves me full and satisfied is a take on the classic buddha bowl. Choose a grain of choice for your base along with a generous mountain of salad greens, then top with your herby roasted veggies and sprinkle with seeds. I also finished this bowl with my current go-to dressing of hummus mixed with lemon juice and a splash of water. Any kind of creamy dressing you have to hand would work well on this too as well as those extra goodies like nuts, seeds or even a soft boiled egg for some extra protein.
If you’re looking to vamp up your vegetables or perhaps win over that person who doesn’t usually enjoy them, making a simple batter or coating them in breadcrumbs and then baking, can turn veggies into something far more indulgent and appealing. I recently discovered the wonder of buffalo cauliflower wings (recipe on my blog – 
Having a well stocked pantry with the essentials is the secret to always having the means to throw together a balanced meal with whatever is going in the fridge. Know what your preferred herbs and spices are as these change the entire flavour of a dish. My current go-to ones would be garlic powder, herbs de provence (a mix of Italian herbs), paprika, curry powder and chilli flakes as well as the standard salt and pepper. In regards to a carb source I usually opt for couscous, quinoa, lentils, beans, chickpeas, pasta or noodles, again the typical store cupboard basics.
And finally, I am a condiment queen so I rarely have a meal without some kind of dressing or dip. Balsamic vinegar, hot sauce, ketchup and bbq sauce are my essentials, as well as chutneys and pickles which you will always find in my fridge. Whilst it’s good to use up fresh condiments such as hummus first, having some long life sauces are super handy for that finishing touch on your bowl of goodness. If your veggies are really on the turn, you could even make your own pickles, chutneys and reserves from scratch. These are just some tips and tricks on how you could make your groceries last longer and create delicious nutritious dinners from ingredients that may have otherwise gone to waste.
The weather may be warming up, but I still love to make my favourite oatmeal topped with fresh fruits and creamy peanut butter. I often add apple slices to thicken the oatmeal and with it being berry season, juicy red strawberries and warmed blueberry compote are my current toppings of choice.
This breakfast is so satisfying and keeps me full until the afternoon. Balanced with carbs, fats and natural sugars, my oatmeal bowl replenishes my body after a workout whilst helping to build muscle too.
Served in an aesthetic coconut bowl complete with a wooden spoon, this reminds me of the beautiful acai bowls we had almost everyday in Bali. Simply warming the blueberries in a splash of water creates that dreamy pool of purple jam to sweeten the oatmeal without artificial sugars.
The simple pleasure of taking the time to sit down and enjoy my delicious brekkie is definitely something I will miss when I return to work. I take this moment to plan my objectives for the day and have a browse of my favourite blogs for inspiration and ideas. I’ve really tried to use this period of lockdown as an opportunity to be innovative and learn some new skills too, because sometimes I think it takes a little slower pace in life to reignite that passion for learning and creating.
The ingredients are actually pretty simple and the sort of things you may have in your kitchen cupboard at home. The spicy dipping sauce is just maple syrup (or I used golden syrup) mixed with hot sauce, then for the cauliflower batter you need:
Make sure to pre-heat the oven to approximately 180 degrees (fan assisted) and line a tray with baking paper beforehand as things get messy from here! In a large mixing bowl whisk the flour, milk, garlic powder, paprika, salt and pepper until combined, before dipping each floret of cauliflower into the mixture. They must be fully covered but not dripping too much.
Once all of the cauliflower is coated and ready on the baking tray, oven cook for 25 minutes, flipping halfway through. Meanwhile, whisk together the syrup and hot sauce to taste, ready to drizzle over the finished wings as well as saving some extra for dipping.
I plated mine up with some spring onions and coriander to garnish. These turned out to be super tasty and perfect wing texture with that crispy batter crunch coating the tender cauliflower florets. Being so spicy, I would definitely serve these with a cooling yoghurt or tatziki style dip next time along with some more fresh salad too.
These would be perfect finger food for a party and are even relatively cheap and easy to make, not to mention a whole lot healthier than your usual buffalo wings. I love finding these awesome recipe hacks which mean we can enjoy some healthier alternatives to those more indulgent treats.
The recipe is super simple, you just need medjool dates, walnuts (although I used plain mixed nuts as that’s what we had in stock) and cacao powder. Start by blending the nuts then adding the medjool dates and finally cacao powder until a thick sticky batter is formed. Spoon out the mixture into a lined baking tin and use your hands to smooth out the batter to the desired thickness for your brownies. This bit can be quite messy so roll up those sleeves and don’t wear white!
For the topping simply melt coconut oil, honey and more cacao powder on the hob until a liquid consistency, before pouring over the brownies making sure to cover all of the top. I chose to sprinkle coconut chips on mine at this point (optional addition) and then left the brownies to set in the fridge for at least an hour.
Once set, cut into bitesize chunks as big or small as you like. These are super rich and gooey, so store in the fridge and take out 15 minutes or so before serving. You can experiment using different nuts in the mixture and whatever toppings you prefer, but the essential basis to these are just 3 wholesome ingredients and require very little effort to make. Simple, indulgent and believe it or not, healthy brownie treats! Let me know if you try these and what you think – enjoy :)
Dani Aneka 