Five – A – Day Scotch Eggs

Processed with VSCO with wwf presetScotch 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.

Ingredients

  • 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.

Directions

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.

Peanut Butter & Pistachio Biscotti

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.

Ingredients

  • 40g Vitafibre Syrup
  • 25g Peanut Flour
  • 25g Peanut Butter Protein Powder
  • 10g Chopped Pistachios
  • 1/2 tsp Baking Powder

Directions

  • 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.

For more recipes, reviews and ideas, follow me on Instagram – Happy.Hungry.Healthy, or Twitter – HungryWelshGirl and tag me in any of the recipes you try. I would love to see.

Chunky Munky Protein Cake

Processed with VSCO with a6 presetSince 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”

Chocolate Dipped Walnut & Nut Biscotti

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.

Ingredients

  • 40g Vitafibre Syrup
  • 50g Vanilla Whey
  • 25g Walnuts
  • 10g Chopped nuts
  • 30ml Water
  • 1/2 tsp Baking powder

Directions

  • 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 |

Ror more recipes, reviews and ideas follow me on Instagram @Happy.Hungry.Healthy

Full Day Of Eating – My Healthy Not Yours

A while ago I wrote a post similar to this and never got around to actually completing it, it’s just so tedious photographing everything you eat in a day. Sometimes, I want to just throw it on a plate, without presentation and any thought of what it looks like. However, today I got inspired by someone off Instagram and I made the effort. But, mainly because of his post, I had a lot to say. It stirred some anger in me that I just needed to get out!

Continue reading “Full Day Of Eating – My Healthy Not Yours”

Blog at WordPress.com.

Up ↑