Elora Harre may to many be The Shrinking Violet by name after a well-documented 55kg weight loss journey, but with almost 50,000 Facebook followers, she’s certainly no shrinking violet by nature.
The Christchurch-born beauty was just 19 years old when health concerns related to her weight started her on a journey that would change her life – and that of many others. A captive audience has followed her journey, a journey which has food at its very core. “There’s just no doubt in my mind that food is 100 percent the key to good health and integral if weight loss is your goal,” she says.
Elora’s recipe for success? Paleo. Today the wellness and lifestyle blogger runs two Facebook weight loss support groups, speaks in seminars around New Zealand and has partnered with Behavioural Nutritionist, Sara Evans, to provide the 10 Week Challenge, mentoring women on their weight loss journeys. Passionate about the low carb, high fat way of eating,
Elora has also launched Nourish and Thrive, a business which has health and wholefoods at its commercial heart. “It’s about making health foods more accessible and affordable,” she explains. “I am first and foremost a foodie! I adore food; cooking it, shopping for it and creating! Spending time in the kitchen is one of my favourite things.”
Elora has turned her talented hand to creating recipes and you can find a wide range of these on her website www.theshrinkingviolet.co.nz. You’ll find a range of recipes so divine you’ll struggle to believe they’re all healthy – from decadent and cleverly named Strawberry N’Ice Cream with a Chocolate Shell made from strawberries and bananas, to her paleo, keto and dairy-free White Chocolate Coconut Fudge. We’ve got her recipe for two unique ways of making Keto Peanut Butter Blondies on page 54.
Aiming for high fat and high protein, Elora’s favourite way to start the day is eggs, bacon and spinach and she’s a sucker for a Sunday roast. “Taking the time to plan and prepare foods is critical,” she explains. “The single biggest key to success is being organised and planning ahead. It’s crazy to think that I have created a business that has helped thousands of women; that something I have done for myself has had the power to make such a difference for so many.”
Every time I go keto, I always want a sweet fix at some point. Over the years I’ve really tried it all! But this delicious recipe ticks so many of the boxes. I feel like it’s pretty hard to get it wrong when you’re combining peanut butter and chocolate. Or peanut butter and jam – but that’s my personal opinion.
By Elora Harre – The Shrinking Violet
1/3 cup coconut oil, melted
1 tbsp coconut cream
1/2 cup Erythritol (I get mine from Nourish & Thrive)
130g smooth peanut butter (I use Pics)
2 eggs at room temperature
2 tsp vanilla extract
130g almond flour (again, I get mine from Nourish & Thrive)
Pinch of salt
3/4 tsp baking powder
1/2 cup 70% dark chocolate chips (I use 70% dark chocolate chips from Nourish & Thrive)
OR 1/4 cup mixed berries, frozen
OR 2 tbsp Barkers Spreadable Fruit (It’s refined sugar free!)
- Preheat your oven to 180°C. Line a square brownie tin with baking paper. Set aside.
- Add coconut oil, coconut cream, erythritol and peanut butter to a large bowl and whisk until thoroughly combined. I used my new KitchenAid with the paddle attachment.
- Add eggs, one at a time, mixing well after each until completely incorporated. Add vanilla.
- Add the almond flour, salt and baking powder and mix again until completely incorporated. Here you will either mix in your chocolate chips, or set the mixture aside and prepare your “jam.” Alternatively if you are using the Barkers Spreadable Fruit, you can now pour your mixture into the prepared pan and dollop this on top of your blondie mix, using the back of a spoon to swirl it into the top of your blondie.
- If making the jam, place the berries in a bowl and microwave for a minute. Using a fork, squish the berries until they form a paste with their juice. If they have too much liquid, simply pour some off. Spread these across the top of your blondie mixture.
- Once you’ve decided which option to go for (they’re ALL amazing!), place your blondie into the oven to bake for 20-25 minutes, until the centre is just set. This varies a lot from oven to oven, so when you make them the first time, start checking from 15 minutes onwards. They will continue to cook slightly once removed from the oven.
- Remove from the oven and leave to cool completely. Cut into 16 pieces and store in an airtight container. These also freeze really well!