A few years ago I fell in love with gardening. I grew everything from chilli peppers, courgettes and herbs; to pak choi lettuce and spaghetti squash. It was an effort and a lot of hardwork, which was made harder by the fact that I had to use plant pots to grow my crops. Nonetheless, I persevered and nurtured my plants like a new mother and received an abundance of squash and vegetables that Summer. Continue reading “Spaghetti Squash in a Mushroom,Garlic & Parsley Cashew Sauce”
One of the most popular chocolate treats today are peanut butter cups. They are highly addictive to many peanut butter lovers out there and I don’t blame them. As a vegetarian I loved them too and I would never pass an opportunity to stick them on my oats or eat them as they were. Continue reading “Higher Protein Peanut Butter Cups”
I posted a similar avocado on toast recipe not so long ago, but this whole combination is my go-to meal, especially if I’m after more fats and protein. Sometimes i’ll only have the chickpea version and other times I will only have the tomato version, and when I’m feeling especially creative, i’ll go for both. I love it. It’s filling, full of fats, protein and omegas, and it’s good for you. Continue reading “Avocado on Toast with all the Toppings.”
I’ve always wanted to try and make my own nut butters. It started four years ago when I first started to lose weight – I became obsessed with everything coconut and coconut butter was something that I really wanted to make. Next thing you know, my blender is spitting and spatting, and it gave up the ghost – too weak to handle the heat. Continue reading “Chocolate Crack Cashew Butter”
I’ve been craving a bounty bar all week, but as we all know, they aren’t that healthy for us. I always feel bounty bars are a waste of calories too because they are always so bland and dont even remotely taste like coconut in my opinion – plus they’re not vegan!
So, I made some myself and boy were they good.
The bounty bars were a bit fiddly to mould, but after freezing the coconut filling for a few minutes it became more manageable to sculpt the bars into a shape that was reminiscent of a bounty bar.
- 1 Cup Dessicated Coconut
- 1/2 Cup Coconut Flour
- 4 Tbsp Maple Syrup
- 3 Tbsp Coconut Oil
- 1.5 tsp Coconut Extract
- 50ml Coconut Milk ( I used Koko Dairy)
- 100g Vegan Dark Chocolate
This next part is as easy as throwing all of the ingredients into a bowl or food processor and combining them thoroughly.
Place the filling into the freezer for 5 minutes and then remove and form into small bars.
Now, place the bounty bars back in to the freezer for a further 5 minutes to harden up.
Next, chop up the dark chocolate and add half of it to a microwaveable bowl; cook for 30 seconds in the microwave, remove, stir and add it back to the microwave for a further 30 minutes. Continue this method until all of the chocolate has melted, before adding in the other half of dark chocolate (do not reheat) and stir until all of the room temp chocolate has melted into the hot chocolate – this is called seeding.
Remove your bounty bars from the freezer and coat evenly in the dark chocolate before popping them back into the freezer for 10 minutes to set.
NB: This recipe makes around 10 small bounty bars. Although, you may need more chocolate to coat them all. They will also store in the fridge or freezer well and won’t turn hard. Also, if you find the filling too difficult to manage, then you can add more coconut oil, but I personally, was trying not to add unnecessary fat to them.
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© The Hungry Welsh Girl 2016
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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.
Halloween is just around the corner and I have conjured up some scabtastic, crispy avocado Frankenstein fingers just in time for those Halloween parties – dipped in tomato sauce, you will never know the difference 😉 OK. Obviously you will because the Frankenstein fingers are bloody delicious, even Frankenstein himself would be impressed.
It has taken me a long time to appreciate the taste of avocado: it has always been one of those foods that I have always wanted to like because of it’s health benefits and healthy fats, but the taste and texture is just too overpowering for me. I think it’s the soft, slimy texture of the avocado that sends my gag reflexes into overdrive. I know. I know. It’s not very classy of me, but I have tried adding avocado to most food and I always end up resenting myself for it.
I was first introduced to avocado fries by my sister at the beginning of the year: she had tried them on a trip to paris. I wasn’t sure about them when she first offered one to me: the slimy texture still haunted me from my previous attempts of the fatty fruit, but she assured me that I would love them. Against my better judgement I attempted one of the green fingers she was trying to entice me with, all the while sceptical. Although, lo and behold, as much as I hate to admit it, she was right. I was pleasantly surprised – they were delicious and the crunchy texture from the breadcrumbs detracted from the slimy-ness of the avocado, making it an absolute joy to eat. However, It wasn’t until lunchtime today that I actually made a batch of avocado fries myself: I woke up with a craving for some crunchy fingers, dipped in hot tomato sauce and I just so happened to have bought two avocados last week – it was almost fate.
I knew I wanted my avocado fries to have plenty of flavour, with just a hint of avocado sneaking through and I needed them to have the crispiest coat an avocado had ever been encrusted in and I think I succeeded. Actually, I know I succeeded because these fingers were better than delicious, they were all kinds of moreish and it was one of those rare moments in my life, where I actually wanted to pat myself on the back because boys and girls…I had created a monster – make that a delicious monster: crispy avocado Frankenstein fingers. Had I not been lazy, I would have definitely made myself a second batch, which I think makes it’s safe to say that I have finally found a way to appreciate avocados and after you try these Frankenstein fingers, you will too.
- 1 Large Avocado
- 2 tbsp Lemon Juice
- 1/2 Cup Cornflakes
- 1 Slice of Wholemeal Bread
- 1 tsp Chilli Flakes
- 1 tsp Coriander Leaf
- 1/2 tsp Garlic Powder
- 1 Egg White
- Salt to taste
- Add the bread to a processor and blend until you ave breadcrumbs.
- Next, slice your avocado in half lengthways and gently scoop out the flesh with a spoon – cover the avocados in lemon juice to stop them from oxidising and proceed to slice the avocados into long fingers.
- Crush the cornflakes with your hands, just to make them a bit smaller; add in the garlic, coriander and chilli.
- Separate the yolk from the egg white, add the salt to the white and whisk it for a few seconds, before dipping an avocado finger into the egg white, then into the breadcrumbs, and finally into the cornflakes – make sure the finger is coated evenly, then place it onto a baking tray lined with greaseproof paper and proceed with the method until all avocado fingers have been coated.
- Now pop the Frankenstein fingers into the oven and bake for 10 minutes. Serve with some spicy ketchup and enjoy! I assure you, that they will blow your mind!
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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.
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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