Ice-cream is one of my favourite dessert foods, it goes well with everything: brownies, cake, cookies; everything and like the majority of the world, I’ve always wanted to make my own ice-cream, minus the ice-cream maker. I just don’t have the money or space in my kitchen for another gadget that I wouldn’t use that often. So when I came across this recipe for a no-churn ice-cream on pinterest, I rushed out and got all of the ingredients straight away. Actually, that’s a lie…I just did an online order from Asda because the twenty first century rocks like that. At the time of this epic discovery I didn’t stop to think about alternatives to have less calories, which I find incredible because usually I’d have counted the macros and probably not have ended up making this which would have been a HUGE mistake as this is fantastic ice-cream and because of the fat, it’s filling too and one scoop should be more than enough for you. Continue reading “Creamy No Churn Ice-Cream”
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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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!
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.
It’s been a while since I last posted a recipe, but I’ve been busy with this, that and the other and I haven’t done much baking or cooking lately; just quick meals. However, yesterday I had some time to try a new recipe, and thankfully it was a success. At first, I wasn’t sure what to call these: patties, mini burgers, meatballs; I was confused, but today I settled on meatballs, because that is what I had in mind when I was making them. Continue reading “Tuna, Chickpea & Quinoa Meatballs.”