Banana bread breakfast cookies…

I have a new obsession to share: Banana bread breakfast cookies.

Normally I would say protein/ regular cookies, but since these taste like banana bread AND my favourite breakfast oat bowl, I’m really quite in love. And when flavour additions are thrown in the mix? OMG!

Plus they only take 15 minutes to make and clock in at around 60 calories per cookie. YES!

This really isn’t even a recipe. It’s me telling you to mix two things together for sweet satisfaction that you don’t have to feel guilty about.

The possibilities are endless with these cookies BUT I’ve added in Soreen Malt loaf and it was a great decision. Thanks to Muscle Food UK, I’ve taken part in the #MFsoreen challenge and this was my easy peasy recipe of choice!

INGREDIENTS

• 2 large bananas, mashed

• 2 cups gluten free oats

And, 2 Soreen snack size Malt loaves, diced

INSTRUCTIONS

1 Preheat oven to 160 degrees C.

2 Place oats in blender or food processor and blend until oats become the consistency of flour; it’s okay if it’s not perfectly ground.

3 In large bowl combined mashed banana with oats until smooth. Add in Soreen.

4 Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula. Bake for 9-12 minutes or until cookies are set. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 16 cookies.

Enjoy!

Xxx

S’mores loaf..

This one is healthy (honest), but like any cake, you only need to eat it in moderation, or if your macros allow!

However, less of that, let’s talk about the dreamy combination of chocolate, crunchy granola and marshmallows; need I say anymore! SOOOO, I grew up eating s’mores every time we had a BBQ, melting the chocolate biscuit and marshmallow and then making the most dreamy goooooooey sandwich! Therefore, I had to recreate it in a healthier yet just as tasty way!

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And, to make it easy for you to enjoy, here is the recipe:

For the bottom layer, you will need:

For the chocolate layer, you will need:

  • 150g of egg whites,
  • 100g of chocolate cake mix (I used Thrively),
  • 20g of chocolate protein powder (I used That Protein),
  • 50ml of Milk,
  • 1 teaspoon of Truvia sweetener.

For the topping:

  • 100g of chocolate,
  • Mini Marshmallows.

Method:

  1. Grease and line a loaf tin, as well as pre heating your oven to 160C.
  2. Mix the base ingredients until well combined and spread in the bottom of your tin,
  3. Mix the chocolate layer and pour over the top of the plain cake mix.
  4. Pop the mix in the oven for 40 minutes or until firm to touch.
  5. Take out of the oven and remove from both the tin and grease-proof layer!
  6. Melt 100g of your chocolate of choice and then sprinkle as many marshmallows as you like over the top!
  7. Pop under the grill for around 2 minutes or until browned,
  8. Take out, eat and enjoy!

xxx

 

Gingerbread loaf with a caramel peanut sauce. 

It’s getting close to Christmas and I LOVE this time of year; especially festive food. 
Festive food is full of flavour; all the spices, herbs and dressings. When it comes to spices, ginger and cinnamon instantly make me think of Christmas. They make me reminisce on my childhood and the delicious gingerbread that my Grandma used to make. Therefore, I had to healthify and protein up her bake, without losing the flavour! 

So, here is my healthy gingerbread recipe! 

Ingredients:
– 20g of butter, melted (I used Koko dairy free),

– 3 teaspoons of black strap molasses (I used Meridian),

– 90g of coconut flour (I used Sukrin),

– 2 medium eggs,

– 50g of egg whites ( I used Two Chicks),

– 100g of pumpkin purée,

– 1/2 a scoop of unflavoured casein (I used Neat Nutrition),

– 15g of protein powder (I used Nutristrength),

– 200ml of liquid (I used Ginger and Lime rejuvenation water),

– 75g if mixed dried fruit (I used Waitrose),

– 1/2 a teaspoon each of baking powder, ginger and cinnamon. 

To make the cake, you simply need to mix together all the ingredients until well combined! Once mixed, leave to rest for five minutes before popping in to a lined loaf tin! 
Pop the cake in to a preheated oven at 160C for 40 minutes or until a skewer comes out clean! 
Leave to cool in the tin! 

Once cooled, mix together peanut flour, maca powder, sweetener of choice and milk (I used alpro), until you get a slightly runny paste! 
Pour the past over the cake and then slice and enjoy! 
Xxx

Toffee Apple Loaf.

Apple and toffee is a dreamy combination; thus, this autumnal loaf is moist, delicious and, if I say so myself, impressive!

I created this recipe for Musclefood UK; so head there for most of the products! They provide a great service when sending you top quality meat and store cupboard essentials. If you haven’t yet, you NEED to try their foodstuff and, whilst you’re there, use the code HANEATS for a free high protein pizza (they’re delicious)!

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Ingredients:

  • 100g of cake mix (I used Sukrin, could sub for 100g of flour and ½ a teaspoon of baking powder),
  • 40g of whey protein,
  • 15g of casein protein,
  • 25g of coconut sugar,
  • 50g of plain yogurt,
  • 25g of date nectar,
  • 100g of egg whites,
  • 2tsp of molasses,
  • 1 teaspoon each of ginger and cinnamon,
  • 50 ml of apple juice,
  • 50g of chopped dates,
  • 1 apple thinly sliced.

Method:

  1. Combine all of the ingredients together (except for the apple).
  2. Pop the mixture in to a lined loaf tin and top with the sliced apple
  3. Bake at 160C for 40 minutes.
  4. Leave to cool in the tin, before removing and enjoying!

Hannah x

Guest recipe: Pumpkin Protein Pancankes (@leishamulveyfit)

#Stackurday At the weekend I love nothing more than having the time to make pancakes. It’s autumn, the leaves are falling and pumpkin is in season so how could I not make pumpkin pancakes?

This recipe is very high in protein containing a fast digesting whey protein as well as a slower digesting casein protein from the cottage cheese. A great way to start your weekend!
Ingredients:
50g cottage cheese

50g Pumpkin Purée

30g Oats

2 large egg whites (80ml)

20g vanilla Whey

1/2 tsp Pumpkin spice

Method:
Add your wet ingredients to a blender (Pumpkin puree, cottage cheese and egg whites) This stops dry ingredients sticking to the top and not blending properly.

Then add your dry ingredients (Oats, Protein Powder and Pumpkin Spice)

Blend until fully combined.

Heat a non stick pan and add a tsp of coconut oil or use a coconut oil spray to coat the pan.

Simply spoon a tbsp at a time onto the centre of your pan to make one pancake.

Once bubbles appear flip and cook for a further minute.

Then start again and get STACKING!

I added PunchFoods Cinnamon Spice superseeds and sugar free Maple Syrup as well as some extra pumpkin puree to top my stack.
Macros for whole pancake mixture (no toppings):
Calories: 275

Carbs: 27g

Protein: 32g

Fats: 4g

Leisha is a health and fitness blogger who creates lots of healthy recipes. Leisha is studying sport science at university and shares her knowledge to dispel nutrition myths. Having recently competed in bikini fitness, and also studying to be a PT Leisha has lots of different aspects to her fitness journey. To see more from Leisha, visit her blog, instagram, twitter and facebook

Nutella Marble loaf.

Lets face it, that combination of hazelnut and chocolate is just dreamy. And, tender and moist, this loaf cake is loaded with vanilla flavour and sweet Nutella swirls. It will melt in your mouth.

Instead of the calorie and sugar laden original Nutella (of course you can use this), I have used a reduced sugar option; Jim Jams Hazelnut spread and it is a just as delicious melt in the mouth alternative!

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The recipe:

You will need:

Method:

  1. Mix together all of the ingredients  except for the cacao powder, nutella and granola.
  2. Split the mixture equally between two bowls.
  3. With one half, add in half of the granola, the cacao powder and the nutella.
  4. Now alternate putting spoons of each flavour mixture in to your tin.
  5. Using a fork, gently combine the two flavours to create a streaked effect.
  6. Sprinkle the rest of the granola on top and pop in to a preheated oven at 160C for 40 minutes.
  7.  Take out, leave to cool in the tin and then slice!
  8. ENJOY!

xxx

 

Blueberry Bread.

I LOVE blueberries; they are 100% my favourite fruit. If I could, I would eat them all day, everyday with both my sweet and savoury meals (cos sometimes I do eat savoury food too)! Plus, with the combination of blueberry and vanilla being one of my favourites, I feel that this loaf is DELICIOUS. So, here is the recipe for you to try!

The protein powder I have used is Misfits Nutrition all natural vanilla pea protein and it is delicious! If you want to use it to, use my code Hannaheats20 for 20% off of your first order!

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Ingredients:

Method:

  1. Combine all of the ingredients EXCEPT the blueberries.
  2. Once the mixture is fully combined, add in the blueberries by gently folding the mixture.
  3. Pour the ingredients in to a lined loaf tin and then pop in to a preheated oven at 160C for 50 minutes!
  4. Take out the oven, sprinkle over some coconut sugar, and leave to cool in the tin!
  5. Once cooled, take out and slice!
  6. ENJOY!

 

Hannah xxx

Bliss ball bonanza.. 

I LOVE BLISS BALLS; they’re a delicious and simple to make on the go snack or breakfast AND last at least a week in the fridge. 

So, to celebrate this small yet mighty nutrient packed ball, I’ve chosen a selection of my favourite bliss ball recipes to share with you! 

Pumpkin Pie energy bites:


These are my favourite seasonal bliss ball recipe; the sweet cinnamon and ginger combined with the delicious autumnal pumpkin, makes for a tasty treat! And to make them.. you’ll need:

Simply mix all of the ingredients together and leave to set in the fridge. After half an hour, role the mixture in to bite size balls and enjoy! Store in the fridge for maximum shelf life! 

Matcha cranberry balls:


These are a superfood packed ball that I made to aid myself in getting better when I had tonsillitis; maybe it was a placebo effect, but I swear they helped!

You will need:

Simply mix all of your ingredients together until they make a very thick, almost dough like consistency! Pop the mixture in the fridge and then, after half an hour, remove the mixture, role in to balls and keep in the fridge! 

Nutella granola breakfast bites:


These are AMAZING! I think they may be my favourite bliss ball recipe I’ve made so far.. and here is the recipe for you to enjoy! 

You will need:

Simply blend all of the ingredients together in your blender before mixing in 20g of jumbo oats! Leave to set in the fridge before rolling in to balls! 

And, most importantly, enjoy! 
Hannah x

Guest recipe: Paleo Pumpkin Quiche

So today I’m treating you all to a delicious guest post recipe from my gorgeous friend @justjosihealth.

We all, well most of us, love quiche and pastry but we all know it’s not the best thing for us and doesn’t really hold that many nutrients, so Josi wanted to create a quiche which was packed with vitamins and also tasted good, so pumpkin season seemed a perfect time to start!

Ingredients:

500g steamed butternut squash/pumpkin chunks (it can be peeled but doesn’t have to be!)

30g egg whites

4tbsp coconut flour

30g coconut oil

Method:

Place the steamed squash/pumpkin into a processor and blend until smooth

Add the coconut oil and blend again until well mixed

Once cooled slightly add the egg whites and add the coconut flour a spoonful at a time, blending each time till you end up with a smooth mixture

The mixture should be thick enough to hold itself but should be able to be manipulated into place into a quiche dish, so you may need a little more or less coconut flour!

Press down the mixture into a quiche dish, making sure the thickness is consistent all the way round and up the sides – I aimed for about 5mm thick the whole way

Cover the dish with foil and bake for around 30 minutes at 170 degrees

Leave to cool completely, patch over any small cracks before filling

Choose any filling you like and sprinkle into the quiche, top with egg whites until all the fillings are covered

Cover again with foil and bake at 170 for about 30-40 minutes until the quiche has set, removing the foil for the final 10 minutes to brown the top

Enjoy!