What do you do at 12.30am on a Sunday morning, when you can’t sleep? Me. I think of blogposts that I can write and then write said blogposts, even though I have numerous other blogposts that I have a.) Not finished or b.) Finished, but haven’t posted. All done while watching repeat episodes of Gogglebox. Although, my best recipe ideas are often created late at night on a hungry stomach, so hopefully this post will be just as successful on little sleep. Continue reading “Where Do You Get Your Protein From?”
Scotch eggs were always a favourite of mine when I was a kid, until I learned what they were actually made of and while Quorn do vegetarian scotch eggs, I have to eat the whole pack just to feel satisfied. So, last night I wrote this recipe with monster scotch eggs in mind and they certainly were huge – the size of my palm. Now I know what you’re all thinking, these are going to be complicated with weird ingredients that you don’t have in your cupboards and I would have to disagree with you all because you should have these ingredients in your cupboards and if you know how to use a food processor, you’re half way there.
The reason I called these Five – a- day scotch eggs is because they are made with beans and pea protein which are both considered one of your five a day, plus there are mushrooms and onions in there too. So not only will you be reliving your childhood when you bite into one of these delicious scotch eggs, you will also be getting vital vitamins and minerals too. I will add that these scotch eggs are much nicer warm, but I like my food to be hot, so it could be down to personal preference.
- 1 Can Beans (I used butter beans)
- 4 Free Range Eggs
- 1 Free Range Egg White
- 100g Mushrooms
- 60g Red Onion
- 35g Pulsin Pea Protein
- 1 Garlic Clove
- 2 tsp Mixed Herbs
- 1 tsp Chilli Powder
- Salt to taste.
Start buy boiling your eggs in a saucepan of cold water for 10 mins. When they are cooked run them under cold water for 5 minutes, peel and dry them and set aside.
Pre-Heat an oven to 175c (fan assisted)
Drain the can of beans and empty the contents into a food processor, blend until the beans are puréed and put the beans into a separate mixing bowl
Add the garlic, mushrooms and onion to the food processor and finely chop the vegetables, before adding them to the beans with the mixed herbs, chilli, salt and protein powder and combine the ingredients well.
I will agree that at this point the mixture doesn’t look very appetising, but take a heaped dessert spoon and place the mixture into the palm of your hand, add the egg to the centre and add another heaped desert spoon of the mixture over the top of the egg and secure it tightly around the whole egg. If the mixture doesn’t stick to the egg, roll it in some pea protein or flour. Continue this method until you have used up all the mixture.
Blend the bread in a food processor until it is breadcrumbs. The scotch eggs should be sticky enough for the breadcrumbs to stick to, if not you will need to dip the scotch egg in egg white before rolling in the breadcrumbs.
Pop the scotch eggs into the oven and bake for 10-15 minutes. I tried frying these and they stuck to my pan, so I would advise baking.
And that’s it. I told you it was simple.
For more recipes, reviews and ideas follow me on Instagram: Happy.Hungry.Healthy and please tag me in any of my recipes that you try, I would love to see what you create and whether they could do with any improvements.
Were you a person who enjoyed a hearty corned beef hash, before you crossed over to the vegetarian side? Yeah. Me either, but I was watching Diners. Dives & Drive-Ins on the food network the other night and someone had made this very dish, as a carnivore meal. I couldn’t remember the ingredients as it was 3am, so I threw this together this morning using leftover potato mash, cauliflower and peas; which my family had left from a dinner last night. Even though this was made with Quorn mince, I didn’t think I was going to enjoy it as much as I did. Thankfully Quorn mince is a lot more visually appealing than corned beef and a lot tastier, as well as being vegetarian – I couldn’t live without it. I don’t like to toot my own horn often, but my vegetarian ‘corned beef’ hash was full of flavour and didn’t require any additional sauce either, as the yolk acted like a natural sauce and when each element was spread on some warm, buttered wholemeal, crusty bread, this was definitely one meal I didn’t want to end in a hurry and the best part of all was that I didn’t feel bloated after it either.
This ‘corned beef’ hash is extremely simple to make too and providing you are using leftover vegetables, it’s fairly quick to make – I made this in 20 minutes. You can also replace the potato mash with cauliflower mash if you prefer and use whatever vegetables you have really. This doesn’t even have to be served as a big hash: you could make burger sized cakes with them too. I don’t have children myself and the future looks bleak for me, but I think this is definitely a good way to get those little tykes to eat their veggies, while getting a decent amount of protein too and you could even add a little more grated cheese over the top of the hash; if they are anything like me, they will devour the whole thing, or just pick the cheese off 😉
- 200g Mashed Potato
- 100g Cauliflower Mash (cooked)
- 100g Garden Peas (cooked)
- 1 Large Spring Onion
- 100g Quorn Mince (defrosted)
- 25g Low-fat Cheese
- 1 Free Range Egg White
- 1 Clove Garlic
- Handful Fresh Rosemary
- 1/2 tsp Chilli
- 5-10g Butter
- Salt to taste
- 1 Free Range Egg
- 2 Slices Wholemeal Bloomer Bread (optional)
- Heat a non-stick pan or skillet with the butter, on a medium heat.
- Add all of the ingredients minus the last two, into a mixing bowl and combine the ingredients evenly. You will need to grate the cheese and garlic, and chop the rosemary too before adding to the bowl.
- When your pan is hot enough, spoon half of the mixture into an 8′ frying pan, pat it and form it into a circle and cook on both sides until golden brown.
- Place your bread into a toaster or under a grill, then with the leftover butter, butter the toast.
- Pop the hash onto a plate and keep it warm with foil or in an oven with the heat down low.
- Crack the egg into the pan, place a lid over the top and cook until all the albumen has turned white.
- Plate up and enjoy.
I have become addicted to this biscotti recipe since I made the chocolate dipped walnut & nut biscotti last week and I have enjoyed eating them dunked in my coffee ever since. Usually biscotti are full of sugar and fat, but these peanut butter & pistachio biscotti contain all healthy fats and have no added sugar, which makes them even more addictive to eat.
Just like my chunky munky protein cake, I used peanut flour in these biscotti, as well as peanut butter protein powder too and as these biscotti are versatile, you can sub the peanut flour for more protein powder, or vice versa.
- 40g Vitafibre Syrup
- 25g Peanut Flour
- 25g Peanut Butter Protein Powder
- 10g Chopped Pistachios
- 1/2 tsp Baking Powder
- Pre-heat your oven to 180c (fan assisted)
- Heat the vitafibre syrup in a saucepan with the water, until the syrup starts to boil and foam bubbles appear on the surface.
- Remove the saucepan from the heat and add in the protein powder, flour and baking powder; combine the ingredients, until a dough starts to form.
- Pour the dough on to a plate and knead in the chopped pistachios, until they are evenly distributed throughout.
- Form the dough into a ‘loaf’ shape, place it on a lined greaseproof sheet and into the oven for 10-15minutes.
- When you remove the biscotti from the oven, leave to cool at room temperature and it will harden.
- Slice the biscotti into 5-6 slices and enjoy.
Since the weekend I have been craving banana bread, maybe I’m lacking potassium, maybe I was a monkey in another life, or maybe I’m just craving banana bread; who knows. Thankfully, this morning I had time to make a quick banana cake. However, the trouble with that was I didn’t have any bananas in the house, it was a sad moment until I realised I still had enough banana protein powder left to add to my chunky munky cake and with that revelation I heard a choir of angels. It was a good morning.
As I’ve been craving banana bread for quite some time, this banana cake couldn’t be any ordinary banana cake. No. It had to be special. It had to cure these cravings once and for all. So I made my favourite flavour of all time – chunky munky. As a smoothie this is one heroic drink. It’s packed with healthy fats and nutrition and it goes down a treat when your craving something sweet, or if you have a hangover; but we won’t talk about that one. Continue reading “Chunky Munky Protein Cake”
Ever since Quest nutrition revealed their secret to making Questbars, homemade protein bars are fast becoming popular. They are just so easy to make and a lot cheaper than buying them. A quest bar sells for around £2.50, it’s literally daylight robbery and they aren’t the nicest protein bars out there, there are far better. I honestly don’t know what all the fuss is about and after buying and trying the new pumpkin pie flavour, I’m even more sold on making my own ‘Questbars’.
The main ingredient when making your own protein bars, is Vitafibre. Vitafibre is a natural prebiotic which is high in fibre and low in sugar, and it comes in the form of either a syrup, or powder. I was lucky enough to be sent Vitafibre syrup a few months ago by Cardiff Sports Nutrition and when I run out, I’ll be running straight to them to buy some more. Not only can you make protein bars with Vitafibre, but you can also make cookies and cakes, you can use it in coffee or on porridge; it’s very versatile and very high in fibre, so perfect if you are the type who struggles with eating enough fibre.
I love easy recipes and I especially love recipes which are easy and quick, and these chocolate dipped walnut and nut biscotti were definitely both of those things. I adapted the recipe from here: halved and exchanged ingredients for ones which I had in my cupboards and overall they were a success. Although, mine were a lot paler on the inside than his were, maybe I needed to cook them for longer, or it could have been my choice of protein powder.I don’t know. They were delicious nonetheless and I feel I’m going to become obsessed with making and experimenting with different flavours.
These chocolate dipped walnut and nut biscotti are packed with healthy fats and protein, but are also high in fibre too. So if you are someone who struggles to eat enough fibre everyday and also likes a sweet treat with their coffee, well guess what? You’re in luck. I also think these biscotti would work as ‘lady fingers’ in a trifle.
- 40g Vitafibre Syrup
- 50g Vanilla Whey
- 25g Walnuts
- 10g Chopped nuts
- 30ml Water
- 1/2 tsp Baking powder
- Pre-heat your oven to 180c (fan assisted)
- Pour your Vitafibre syrup into a saucepan and leave to boil, when the syrup starts to thin and bubble, add in the protein powder, water and baking powder. Remove the saucepan from the heat and stir the ingredients into the syrup until a dough starts to form.
- Roughly chop up the walnuts and add them to your dough, as well as the chopped nuts and combine, making sure the nuts are equally distributed throughout the dough.
- Line a baking tray with grease proof paper and shape the biscotti dough into a loaf, then cook for 10 minutes.
- Remove the biscotti from the oven, leave to cool and then slice into 6-7 biscotti.
- All that’s left now is to dip those biscotti into some melted dark chocolate and you can enjoy them whenever you require a sweet treat, or biscuit with your coffee.
Per Biscotti | 84 Cals | 7.2c | 4.6f | 5.6p | 4.6fi |
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My family have been eating cake around me all week and I have passed it up everytime. I’ve learned from experience that while it may sound and look incredible, I don’t always enjoy it. I don’t know why, I think it’s because I’m used to eating ‘healthier’ alternatives now, that sometimes normal cake just doesn’t do it for me. Even so, I’ve been craving cake this week; something rich, decadent and chocolatey, which is when I decided to go through my Pinterest for ideas.
I came across this recipe by ‘The Pancake Princess’ – Ooey gooey, chocolate oat cake. I track macros, so I adjusted the recipe accordingly and it was quite the success. I did however, forget to add the milk so the texture was a little ‘claggy'(stuck to the roof of my mouth) but I still enjoyed it with some light squirty cream and blueberries.
The one thing which was different with this mug cake, was that it was steamed, instead of microwaved. I’ve never actually steamed anything before, let alone a cake, but it was delicious and a lot less dry than if you’d used a microwave. To steam this mug cake I used my bamboo steamer, which I received for Christmas last year, so a great excuse to dust it off and try it out, but any steamer will do!
Also, after seeing the pancake princess’ beautiful photography last night, I did some reading on ‘Dark-light photography’ and decided to try my hand at it today. It’s quite tricky, but a style of photography which I enjoy far more than the standard, more common photography.
- 30g Rolled Oats
- 25g Chocolate Protein Powder
- 10g Unsweetened Cacao Powder
- 60g Apple Purée
- 80ml milk
- 2 tbsp Choc Shot
- Sweetener to taste
- Before starting you will need to switch on your steamer or if you are using a bamboo steamer, boil a saucepan of water with the steamer on top.
- Place the oats in a food processor first and blitz them into a flour, before proceeding to add the other ingredients and blending throughly.
- Grease a mug with some low-fat spray or coconut oil and pour your cake mixture into the mug. Now add it to your steamer for 15minutes or 10 if you would like it a little more gooey. You could also add a dollop of peanut butter in the middle or chocolate chips.
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I’m always trying to come up with different ways of eating foods, but also ways to make sure I am getting in enough protein too. And as today was a rest day from exercise, protein was essential to help recover the muscles which have been annihilated throughout the week. Then I remembered the power wraps that I first made before the beginning of summer – they were delicious – only this time I used the tuna, chickpea and Quinoa meatballs which I made yesterday.