WELCOME, ANGEL.
Welcome to the HUSTL blog, a place in which we aim to educate, inform, inspire and motivate. We share articles on topics ranging from fitness, nutrition, style, mental wellbeing & more. We collaborate with experts and guest writers to bring you a wealth of knowledge within a diverse range of industries. We are known for our vulnerability & authenticity, so we hope you enjoy this special space of ours.
3 of Our Favourite Festive Recipes
The holiday season is here, and we’re in the spirit of giving! To thank you for being part of our wonderful community, we’re opening up some of our exclusive member-only festive recipes just for you.
Click below to view some of my favourite Christmas treats - I promise you they won't disappoint!
Dairy Free | Gluten free option
Serves 2
Prep: 5 minutes
Cook: 15 minutes
Ingredients.
1 C oats*
1 spotty banana
2 eggs
1 tsp cinnamon
½ tsp nutmeg
½ tsp cardamom
1 tsp baking powder
2 tbsp maple syrup
½ C soy milk
Fresh fruit & maple syrup to top
Method.
1. In a blender, blitz together the oats, banana, eggs, spices, baking powder, maple syrup and soy milk until smooth.
2. Heat an oiled pan over medium heat and cook each pancake until golden on both sides.
3. Serve with fresh fruit and maple syrup!
*Gluten free: Swap regular oats for gluten free oats.
...
RAW SALTED ALMOND PEANUT BUTTER CUPS.
RAW SALTED ALMOND PEANUT BUTTER CUPS.
Gluten Free | Vegan
Serves 12
Prep: 15 minutes
Setting time: 1 hour
Ingredients.
Base:
1 C almond flour
¼ C desiccated coconut
¼ C rice malt syrup
¼ C coconut oil, melted
Middle:
½ C natural peanut butter
Top:
80g dark chocolate, melted
Sea salt
Method.
1. Prepare the base by mixing almond flour, rice malt syrup and coconut oil together until a sticky mixture has formed.
2. Press into a silicon cup tray evenly and firmly, about ½ cm in height.
3. Next, spoon 1 tsp of peanut butter on top of each base.
4. Melt the dark chocolate in the microwave for 1 minute, stirring frequently, and then pour 1 tsp over each cup.
5. Sprinkle with sea salt and then place in the freezer for at least 1 hour to set.
6. Enjoy! Best stored in the fridge for up to 1 week or freezer for up to 3 months.
OUR GUIDE TO MEAL PREPPING.
Whether you are working towards a health & fitness goal, or simply looking to be more efficient with your time & energy, meal prepping is such an incredible way to ensure you are consistently eating balanced & nutritious meals. Not to mention, planning & preparing meals in advance can also prove effective when working towards a budget as it can reduce overall spending costs on food & meals out.
So if you are new to meal prepping or simply looking to sharpen up your skills; I have put together a guide that will help you become a meal prep queen (or king) in no time...
Create a plan:
At the start of each week make a plan of what meals you want to make for the days ahead. Ensure each meal is well balanced and fits within your dietary needs - from here. create an ingredients list that will make your food shopping experience more efficient & organised. When shopping, avoid impulse purchases and consider buying ingredients in bulk to save money.
Recipe choices:
Aim for recipes that a...
THE PERFECT EASTER TREAT.
Vegan option | Gluten free option
Serves 8
Prep: 15 minutes
Setting time: 30 minutes
Ingredients.
2 C rice puffs
2 tbsp cacao or cocoa powder
2 tbsp desiccated coconut
1 tbsp raw sugar
½ C natural peanut butter
½ C coconut oil
¼ C honey*
150g dark chocolate, melted
1 tsp extra virgin olive oil
Your favourite Easter chocolate, chopped, to sprinkle on top*
Method.
1. In a small bowl, whisk together peanut butter, coconut oil and honey.
2. In a larger bowl, combine rice puffs with cacao and raw sugar.
3. Combine the wet mixture to the dry and then press down firmly into a lined tray approximately 8x12cm in size.
4. Melt dark chocolate with olive oil and then pour on top of the base.
5. Sprinkle with your favourite Easter chocolate and then place in the freezer to set for at least 30 minutes.
6. Once set, slice, and enjoy! Store in the fridge.
Vegan option: Sub honey for pure maple syrup.
Gluten free option: Ensure all chocolate is gluten free.
ALEXZ'S DAY ON A PLATE.
If you're anything like me, having to think of new recipes and meal ideas can get overwhelming. That's why when I set out to create the online platform, I wanted our recipes to not only be delicious and nutritionally balanced, but I also wanted to be able to share meal ideas that are simple to follow (and won't break the bank!).
So if you are looking for cooking inspiration, look no further! This is an example of a typical day on my plate, using the HUSTL.ONLINE recipes.
Breakfast to Go | Vegetarian
Serves 1
Prep: 5 minutes
Setting time: 4 hours or overnight
Ingredients.
½ C rolled oats
1 tsp chia seeds
½ C milk of choice
1 heaped tbsp Greek yoghurt
1 tsp fresh lemon zest
Juice of half a lemon
2 tsp maple syrup
To serve:
Fresh blueberries
Extra lemon zest (optional)
Drizzle of maple syrup
Method.
1. In a jar or bowl, mix oats, chia seeds, milk, Greek yoghurt, lemon zest, lemon juice and mapl...
A TASTE OF OUR NAKED HARVEST RECIPES.
Vegetarian | On the go snack
Serves: 12
Prep: 10 minutes
Setting time: 2 hours
Ingredients.
2 C rice puffs
40g Naked Harvest Caramel Filled Donut Protein Powder
½ C nut butter (almond or peanut)
½ C honey
¼ C white chocolate, melted
Method.
1. In a bowl combine rice puffs and protein powder.
2. In a small ramekin dish, whisk together nut butter and honey before combining with rice puff mixture.
3. Mix until well combined and a sticky mixture has formed.
4. Roll into approximately 12 ba...
5 FESTIVE FAVOURITES.
Vegetarian
Serves 4-6
Prep: 10 minutes
Cook: 30 minutes
Ingredients.
Salad:
1 ½ C cracked freekeh
1 C dried cranberries
½ C pine nuts
½ C pepitas
Seeds from ½ large pomegranate
½ red onion
100g feta
1 C fresh parsley
Salt and pepper to taste
Dressing:
½ C extra virgin olive oil
1 tablespoon honey*
Juice of a lemon
Pinch of salt
Method.
1. Preheat oven to 180 degrees Celsius and line a baking tray.
2. Place the freekeh either in a rice cooker, or in a saucepan with approximately 4 C of water.
3. Once boiled, cover with a pan and leave to simmer for 20 minutes until cooked.
4. In ...
OAT & BLUEBERRY BREKKIE MUFFINS.
Makes 8 muffins
Prep: 15 minutes
Cook: 25 minutes
Ingredients.
2 large ripe bananas
½ C peanut butter
1 tsp vanilla extract
2 eggs
¼ C milk of choice
1.5 C quick oats
¼ C raw sugar
1 tsp cinnamon
1 tsp baking powder
1 C fresh blueberries
Method.
1. Preheat oven to 185 degrees Celsius and line a muffin tin for 8 cases.
2. In a bowl, mash bananas until smooth. Add in peanut butter, vanilla, eggs, and milk, and whisk until combined.
3. In a separate small bowl, combine oats, sugar, cinnam...
STRAWBERRY SHORTBREAD SMOOTHIE BOWL.
Vegetarian | Vegan Option
Serves 1
Prep: 8 minutes
Cook: 0 minutes
Ingredients
1 frozen banana
1 C frozen strawberries
½ tbsp almond butter
1 tsp vanilla
1 tsp maple syrup
½ C soy milk
To serve:
Granola
Fresh strawberries
Yoghurt*
Almond butter
Hemp seeds
Method
1. Place all smoothie ingredients into a blender and blitz until smooth.
2. Transfer into your serving bowl and top with your favourite granola, fresh strawberries, yoghurt, almond butter, and hemp seeds!
*Vegan option: Sw...
A TASTE OF OUR RECIPE LIBRARY.
*Vegan | Gluten free option
Serves 1
Prep: 5 minutes
Cook: Overnight or 3-4 hours (setting time)
Ingredients
½ C oats
1 tsp chia seeds
1 tsp hemp seeds
1 tbsp pure maple syrup
½ tsp cinnamon
1 tbsp nut butter (almond or peanut works best)
1 tsp vanilla extract
½ C plant-based milk
¼ C dark chocolate, melted
Pinch of sea salt
To serve:
Fresh strawberries
Fresh blueberries
Drizzle of nut butter
Method
1. Prepare your oats by combining oats, chia seeds, hemp seeds, maple syrup, cinnamon, nut butter, vanilla and plant-based milk...
