The inspiring health and wellness business coach Ally from Relauncher has kindly let me share this incredibly easy and exotic pancake recipe that she enjoyed at the bucket-list worthy Balinese retreat, Sharing Bali.
Fancy a tropical holiday in your mouth? Something about the combination of coconut with lime and strawberries just transports me to an island getaway, and this recipe does just that.
I’m not normally a cheesecake person (chocolate all the way) but ever since I came across Julia and Libby’s Raw Lime and Cashew Cheesecake (no cream cheese, no sugar, no crushed biscuits – hooray!) I’ve been inspired to make it.
Being so time poor I thought it would take massive effort to make them, but it took me less than an hour to put together as I slightly modified their recipe by simplifying it and swapping out a few ingredients and measurements to suit my taste.
I love these meatballs because they’re healthy, delicious, super easy to make and can be stored in the freezer to cook for another day. I also love that there’s grated zucchini and squash in them (which you can hardly taste if you’re not a big fan of veggies) which offer folate, fibre and vitamin C. What’s more, the oats (or you could use almond meal) in this recipe make a great alternative to breadcrumbs that are often used in traditional meatball recipes.