Watching your carb and cholesterol intake? Here’s a simple recipe for an egg-free brunch entree that’s both tasty and full of plant-based proteins and fibre!

Ingredients

• 2 cups of any vegetables of your choice, diced (a mix of zucchini, bell peppers, tomatoes, potatoes, carrots, spinach and kale work well!)
• 1 tablespoon of olive oil
• 1 small onion, diced
• 2 cloves of garlic, finely minced
• 1 package of firm tofu
• 1 package of silken tofu
• 3 tablespoons of nutritional yeast
• 1 teaspoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• Salt and pepper to taste

Instructions

1. Preheat your oven to 180 deg Celsius.
2. Blend the firm and silken tofu in a blender or food processor along with the nutritional yeast, mustard, garlic powder, turmeric, salt and pepper until it forms a smooth paste. Set aside.
3. In a frying pan, heat up the olive oil. Stir fry the vegetables, onion and garlic until cooked and fragrant.
4. Remove the pan from heat. Add the blended tofu paste into the pan and mix thoroughly.
5. Transfer the mixture into an 8-inch springform cake tin. A regular round cake tin works as well – however, to prevent the frittata from sticking to the sides and falling apart when you remove it from the tin, do line the cake tin with baking paper.
6. Place the tin into the oven and bake for 45 mins, until the frittata is browned on top and firm to the touch.
7. Remove from the oven and allow it to cool for 10 to 15 minutes.
8. Once cooled, remove the outer ring of the springform cake tin (or, if using a regular tin, gently loosen the frittata from the edges, place a large serving plate over the top and flip it over to remove).
9. Slice the frittata and serve with brunch!

The post A Vegan Frittata Recipe for a Satisfying Low-carb Brunch appeared first on WeBarre.

You get up ready to hustle, thanks to your trusty morning cuppa. Then come the afternoon slump and you’re drowsy and ready for the day to end. Sound familiar? We’ve been there too. While coffee is the ultimate quick fix for most of us, there are more nourishing foods that can fire up your day without the post-caffeine crash! Here are 3 of our favourite energy-booster superfoods to help us barre, burn and beyond!

1. Nuts

This is by far one of our favourite power snacks! Almonds, cashews, pecans, you name it. They’re delicious, convenient to pack, and highly nutritious. Nuts are high in good fats and calories, giving you the energy source to fuel your day. Plus, most nuts are also fantastic to eat on a low-carb diet! It’s no wonder you might catch us occasionally popping in an almond (or 2, or more) between classes.

2. Sweet Potatoes

You had me at sweet… and potatoes. We know carbs are an essential component to a balanced diet, and sweet potatoes make an excellent carb option, packed with additional health benefits. They’re high in fibre, vitamins, antioxidants, minerals, and very filling. This makes them an excellent carb option for most people. They are also cheap, and easy to incorporate into your meals!

3. Bananas

Bananas are an excellent source of complex carbs, fiber, potassium and vitamin B6. They’re easy to pack and can be eaten in so many ways! Here’s a fun fact: did you know that unripe bananas contain resistant starch, which acts like soluble fibre and escapes digestion? As they ripen, the starch is converted to sugar (and the fruit becomes sweeter). Pack it in a power smoothie, or have them in your pancakes — have a little fun!

The post 3 Energy-Boosting Superfoods To Maximise Your Barre Burn appeared first on WeBarre.

If your 2020 resolution was to reduce animal harm and to eat healthier, here’s a gorgeous take on a traditional Christmas dessert by long-time client and healthy recipe creator Pei Ni aka @the_scientific_chef on Instagram!

“Switch up butter and eggs with healthful alternatives like avocado and flax, and add moisture with beets,” suggests Pei Ni. That’s one way of getting your veggies in this Christmas!

Ingredients

Serves 8

Wet ingredients

• 1 cup milk of your choice
• 2 tbs maple syrup
• 2 small cooked beetroots (about 1/3 cup)
• 1/2 ripe avocado
• 1 candy cane (crushed)

Dry ingredients

• 1 cup of almond flour
• 1/2 cup of cacao powder
• 2 tbs brown sugar
• 1 tbs ground flax
• 1 tsp baking soda
• pinch of salt

Glaze (optional, but it tastes really good and makes it pretty too)

• 1/4 cup of coconut oil
• 2 tbs of soy milk
• 2 tbs of maple syrup
• 1/4 cup of cacao powder
• pinch of salt

Instructions

1) Warm the soy milk in a pan and add the crushed candy cane.  Stir til the candy cane is completely dissolved.  If you don’t have any candy canes or peppermint candies on hand, you can also substitute 1/2 tsp of peppermint extract and add a little more maple syrup instead.

2) Once the milk has cooled, add all the wet ingredients into the blender. Blend until smooth.

3) Add the wet ingredients to the dry and mix until everything is evenly distributed.  

4) Pour the mixture into a lined 9.5inch by 5.5 inch loaf pan.  Bake at 175 degrees Celsius for 30 minutes.

5) While the brownie is cooling, whisk the ingredients for the glaze together. Once the brownie is completely cool, pour the glaze over the top and let it set in the fridge.  When you are about to serve, sprinkle some crushed candy canes over the top.  

The post A Plant-based Peppermint Brownie Recipe for a Healthier Holiday Season appeared first on WeBarre.

Calling all circuit bakers: here’s a wholesome and healthy fibre-packed snacking option that’s suitable for the whole family!

Oats are one of our favourite ingredients to bake with and oatmeal cookies are delicious by itself!

Oats contain soluble and insoluble fibre. Soluble fibre helps to lower cholesterol and stabilise blood glucose levels. The insoluble fibre aid in improving intestinal health and bowel movement.

While oatmeal cookies automatically sound healthy because of oats added into them, mass-market oatmeal cookies from coffee shops like Starbucks or sold in packaged boxes in the grocery aisle are usually loaded with compiles amounts of butter, eggs, as well as refined sugars like white sugar, high fructose corn syrup and/or glucose syrup.

Glucose syrup and high fructose corn syrup has almost four times more than the calories found in one tablespoon of sugar. It may increase the risk of blood sugar, blood pressure, heart disease, obesity.

Thankfully we have managed to healthi-fy it and take it up a notch by not using any animal products or added refined sugars. We also offer both classic cinnamon and chocolatey options so you can become your own chef in the kitchen and pick your favourite flavour to make. 

Our Clean Addicts’ Oatmeal cookies have become a favourite with the WeBarre instructor team, and a staple for a quick guilt-free pick-me-up whenever they crave for cookies!

Try it for yourself!

Recipe yields: 15-20 bite-sized cookies or 6-7 medium cookies

Dry Ingredients

• 30g rolled oats
• 50g oat flour (or substitute with regular/gluten-free flour)
• 10g unsweetened cacao or cocoa powder (for non-chocolate option: replace with 10g oat flour and add 1 tsp cinnamon)
• 1/4 tsp baking powder
• Pinch of salt

Wet ingredients

• 3g chia seeds
• 1tbs water*
• ¼ cup maple syrup (or liquid sweetener of your choice)
• ½ tsp vanilla extract
• 1 tsp of non-dairy milk
• 20ml vegetable oil of your choice (coconut, olive oil, rice bran works well)
• 10g dried fruit of your choice (we used raisins)
• Nuts/dark chocolate chip (optional)

Instructions

1. Preheat the oven at 165 degrees.

2. In a bowl, combine chia seeds with water and let it sit until the mixture becomes a gel-like consistency.

3. In a separate bowl, add the dry ingredients and stir evenly.

4. Mix the wet ingredients (except for dried fruit/nuts) and add the chia seed gel until well combined.

5. Combine the wet and dry ingredients until they form a sticky dough. Don’t worry if it’s too wet.

5. Scoop out the dough with a spoon and shape them into round circular cookies (about 10-12g each) on a tray with parchment/silicone mat.

Make sure they aren’t too thick so that they can cook through and leave a 1.5-2 cm gap between the cookies as they will expand.

6. Now onto the fun part!
Top each cookie with dried fruit or your favourite toppings of nuts/fruits or chocolate chips.

7. Bake for 10-15 minutes until it is slightly brown.

8. Let them cool and best consumed when they are warm to touch if you can’t resist!

These cookies keep well in room temperature for up to 7 days in an airtight glass jar at room temperature.

Tips

This is a recipe that’s super customisable so feel free to add more cinnamon or toppings.

We like to add some dark chocolate to the cacao ones for more indulgence (you won’t regret it!) and fresh blueberries, which were surprisingly good when they burst in your mouth!

If you have made this recipe, please tag @thecleanaddicts so we can see your wonderful creations!

The post A Naturally Sweetened, Gluten-free and Vegan Cookie Recipe for Guilt-free Stay-Home Snacking appeared first on WeBarre.

Fuel yourself for the festivities with this honey and sesame breakfast treat – or serve it to your guests as a nutrient-packed alternative to the usual cookies and snacks!

Ingredients

1.5 cups old-fashioned oats

1 cup mixed nuts (walnuts, almonds, cashews)

2 tablespoons sesame seeds

3 tablespoons olive oil

1/4 cup dried cranberries

1/4 cup mixed seeds (sunflower, pumpkin)

3 tablespoons honey

Directions

1. Preheat the oven to 180 deg cel and line a baking tray with parchment or baking wax paper

2. In a large mixing bowl, add all the dry ingredients. Stir to mix

3. Pour the olive oil and honey and stir through the mixture evenly to make sure all the dry ingredients are well-coated.

4. Spread the granola mixture thinly on the baking tray and baking, stirring once or twice in the process for 15-20 minutes until the oats are slightly browned.

5. Leave to cool, stir in the dried cranberries and store in an airtight jar.

The post A Healthy Granola Recipe with an Asian Twist for Chinese New Year appeared first on WeBarre.

Wondering what to serve at a family feast where everyone has different dietary choices? Check out this gorgeous meat-free wellington recipe by our client, Emily, also known as food blogger @theeclecticpea, for a decadent main that will even wow the carnivores.

“This is a vegetarian wellington that can be made vegan with some substitutions! It’d be a great variation from a roast dinner if your family has one on Christmas. You can serve it alongside some roast potatoes, and you could make a cranberry sauce for the wellington as well! It’s one of my favourite things to make to treat my family.” – Emily

Mushroom Wellington

Ingredients

• 1 yellow onion, diced
• 200g chestnut mushrooms, quartered
• 1 leek, sliced thinly and washed thoroughly
• 100g spinach, washed
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey mustard
• Salt and pepper to season
• Olive oil or butter
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, plucked
• 1 stalk of sage, plucked and chopped
• 50g gouda cheese, grated (exclude or substitute with vegan cheese if you’re vegan! You can also use other cheese of your liking)
• 60g walnuts or pecans, chopped
• 120g roasted and peeled chestnuts, mashed
• Zest of 1 orange
• Ready-rolled puff pastry
• 1 egg, or substitute soy milk

Instructions

1. Chop up the onions, quarter the chestnut mushrooms and slice the leek thinly.
2. Roughly chop up the walnuts or pecans, and mash the chestnuts roughly
3. Heat up a large pan, and drizzle in some olive oil (or use a knob of butter) to lightly coat the pan.
4. Add in the onion and leek, and stir through. Season with salt and pepper, and cook for about 8 minutes, stirring occasionally until they have softened.
5. Add in the rosemary, thyme, sage and mushrooms, cooking till the mushrooms have softened.
6. Stir in the balsamic vinegar, and honey mustard, and let the ingredients cook till the mushrooms have reduced.
7. Toss in the spinach and let it wilt.
8. Remove the pan from the heat. Stir in the nuts, the chestnuts, the orange zest, as well as the grated gouda cheese (or vegan cheese).
9. Taste and see if the mixture needs more salt! Then pour it onto a plate and let it cool.
10. While the mixture is cooling, heat the oven to 200 C.
11. Roll out the puff pastry onto a chopping board. If you’re using a square sheet of puff pastry like I did, spoon the mixture (you’ll be using half the mixture) onto the sheet so that it’s in the centre! Shape it like a long log using your spoon, and pat down the mixture. Ensure there’s a margin between the mixture and the ends of the pastry sheet.
12. Whisk the egg to use as an egg wash (or use soy milk). Brush the egg or soy milk around the edge of the pastry.
13. Wrap the sides of the pastry towards the centre over the filling, sealing it – just like you’re wrapping a present! Fold up the ends of the pastry to seal it together, like a present!
14. Line a tray with parchment paper. Then roll the pastry over onto the paper so that the fold (seal of the pastry) is on the bottom. Use the egg wash or soy milk to brush over the top of the wellington again.
15. Use a knife, and with very light pressure, score the top of the wellington lightly in a criss cross pattern.
16. The mixture would probably make 2 wellingtons if you’re using a square pastry sheet! So repeat the process for the other half of the mixture.
17. Bake the wellingtons in the oven for 30 minutes. Keep an eye on it! And remove the wellingtons from the oven when they’re golden brown, and nicely crisp.

The post A Plant-Based X’mas Recipe for the Whole Family appeared first on WeBarre.

Hearty enough for a meal on its own, this vitamin-rich and fibre-packed soup is a favourite staple of our Telok Ayer studio manager, Gina.

The post A Nourishing Veggie Soup Recipe for Rainy Days appeared first on WeBarre.

Teaching multiple classes, zipping from studio to studio, and squeezing in meetings, workshops and their own workouts. Ever wondered what instructors eat to nourish their bodies, let alone even have the time to eat? Three of our instructors dish on their daily dishes.

Linda
The Gluten-free Goddess

What’s your guilty pleasure?

Elisa
The Nutrition Expert

What’s a typical day of eating like?

Meals-wise, I’m pretty much a boring eater and I’m easily satisfied. Breakfast is something I can grab and go. So peanut butter and bread is what I’ve probably been eating for 90% of the time in the past 7 years! I do slap on a very thick layer of peanut butter. I can polish off a 370g jar in 2 weeks! For lunch, I have a very standard rice, two veggies and one meat option that you can get at hawker stalls. I try to go vegetarian at least once a week, and my go-to option is thunder tea rice, with tofu or egg as my protein source. I need and eat carbs and never shy away from it cause of the amount of exercise I do. It’s my sustenance and helps to keep me full.

Because there are nights that I end classes really late, dinner really depends on what’s open and available at that time. Recently, I’ve been loving Dumpling Darlings! Whenever I lack vegetables and feel like I haven’t gotten enough within the week, I make a smoothie and blend all my vegetable and fruits in and have it as a snack between my meals or occasionally, as my breakfast option.”

Why do you eat the way you do?

When I first started teaching, I got gastritis pretty often due to the late meals and long hours between each meals. Therefore, it’s super important for me to snack in between classes to keep me going. I’d grab milk or chocolate milk before class, or an avocado milkshake between classes to keep me filled and fuelled. Occasionally, I’ll snack on whatever I can find, like a chocolate bar or crackers – stuff that’s carby and protein-rich. Since I used to be a nutritionist, I think it’s ingrained in me to naturally try and ensure I have balanced meals. I must get my carbs, protein, vegetables, fibre and vitamins all in a day.

What’s your guilty pleasure?

I have a major sweet tooth, so anything from chocolate to cake and desserts! I’m never restrictive of what I eat, but I enjoy food and know it’s about moderation. If I do indulge, then I just gotta work a little harder!

What’s your guilty pleasure?

The post What WeBarre Instructors Eat in a Day appeared first on WeBarre.

Not only will this beautiful tart by raw chef and fellow WeBarre-r Andrea wow guests, it’s suitable for even the pickiest of eaters: it’s vegan, grain-free, gluten-free, refined sugar-free and processed oil-free!

Better known as @bunnybakery on social media and the loving hands behind Bunny Bakery, an online vegan patisserie, Andrea is a certified raw food chef with certifications from leading plant-based culinary schools – the Matthew Kenney Culinary Academy and Sayuri Healing Foods. And exclusively for WeBarre.com, she has created just about the most gorgeous, yet allergen-free, dessert that will grace any holiday party this season.

Nourishing Rosewater Pistachio Tart

“This Christmas, I chose to create not just a tart, but a nourishing one that is light and refreshing. I also wanted it to be entirely butter and oil-free for all of us to not over-indulge in refined oils after a heavy meal.

This tart only requires less than an hour to make and the “hardest” part would be soaking the raw cashew nuts beforehand in order to maximise the health benefits of this tart! For those who bloat easily from having nuts, this would be a great step not to miss.

Furthermore, this tart can be kept in the freezer for up to 1 week. Not to worry – if you have leftovers. Just remember to save some freezer space!” – Andrea

Serves: 8 inch tart pan (up to 10 pax)

Prep time: 45 min (excludes soaking of cashews)

Wait time: 3 hours

INGREDIENTS

Crust Layer

• 70g pitted Medjool dates
• 130g pistachios
• 110g almonds
• pinch of salt
• zest of a large orange

Filling:

• 280g cashews (soaked for at least 8 hours or overnight)
• 1/4 cup water
• 3 tbs coconut yogurt
• 1/2 tsp vanilla extract
• 2 tsp natural rosewater
• 2-3 tbs liquid sweetener of your choice or to taste (I used 100% pure Maple Syrup)
• Pinch of salt
• 1/8 tsp beetroot powder

Toppings:

• roasted nuts
• dried rose buds
• fresh berries

INSTRUCTIONS

Crust Layer:

1. Soak cashews the night before with a pinch of salt for at least 8 hours/overnight to remove the enzyme inhibitors. Drain the water and rinse the nuts. Strain and leave it aside.
2. To make the crust, soak the pitted dates with just enough water to cover them for 1 hour or so. Once softened, take the dates out and pulse in a blender or food processor until it becomes a chunky paste.
3. Add the rest of the ingredients in the blender. Pulse until combined.
4. Lightly oil your tart pan. Add the wholefoods crust “dough” and press it down until the edges and surfaces are covered evenly. Do make sure that it isn’t too thin, or the filling may leak.
5. Pop the pan in the fridge while working on the filling.

Filling:

1. Blend soaked cashews, coconut yogurt and water into the blender until it forms a smooth consistency. If it is still chunky, add 2-3 tablespoons of water and blend till smooth.
2. Add your liquid sweetener of choice, vanilla extract and rose water to desired level of sweetness and flavour.
3. Optional: add beetroot powder to the mixture and blend for a baby pink shade.
4. Pour the batter into the tart pan.
5. Place it in the freezer for at least 3 hours.
6. Once slightly frozen, decorate with pistachios and dried rose petals.
7. To serve, slice the tart with a knife dipped into hot water for a cleaner cut. Enjoy!

Andrea is a Raw Food Chef & Founder of wholefoods vegan and gluten-free bakery, Bunny Bakery and upcoming brand – Clean Addicts (Follow @BunnyBakery and @rawchef_Andrea on Instagram for latest updates and wholesome treats!). She is a firm believer of the quote: “Let Thy Food Be Our Medicine” by Hippocrates.

The post A Guilt-free Dessert Recipe That’ll Wow Everyone This X’mas appeared first on WeBarre.