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!
• 2 large bananas, mashed
• 2 cups gluten free oats
And, 2 Soreen snack size Malt loaves, diced
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.
Amazing Banana Oat Breakfast Bars – they taste like banana bread! No flour, butter, eggs, or dairy in this healthy recipe!
I’ve realised that my body loves natural foods — and these bars are exactly that. No flour, eggs, dairy, or butter!
These breakfast (or snack) bars are made with:
Gluten Free Oats (you get to make oat flour and it’s soooo easy)!
Honey (or agave/maple syrup!).
Tiny tiny bit of dairy free yogurt.
Goji Berries for a little bit of sweetness.
- 150g gluten free oats
- 30g of protein powder of choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 medium ripe bananas
- 2 teaspoons pure vanilla extract (gluten free, if desired)
- 50g of Nush banoffee yogurt
- 50g honey (agave nectar if vegan)
- 50g of goji berries.
- 15g of Chia seeds
- Preheat oven to 160 degrees c. Spray 9×9 inch baking pan with nonstick cooking spray.
- To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. Transfer oat flour medium bowl; whisk in baking powder, bicarbonate of soda, salt, protein powder, chia seeds and cinnamon; set aside.
- Place bananas, vanilla, yogurt and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
- Gently fold in the goji berries. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
- Cut bars into 16 squares and enjoy!
If you’ve been following me for a while, you’ll know that I love courgette. I eat so much courgette and, if I’m honest, I necver get cougette’d out.
I made a very tasty salad with swordfish, put together an addictive chocolate courgette cake, and ate more courgetti with my meals and grated in my oats than I care to think about.
Like carrots in carrot cake, adding courgette to baked goods does not result in a vegetable flavor or texture. The courgette adds moisture, and a boost of fibre and nutrients meaning that any baked good involving the veggie can probably be considered health food. It’s science.
All joking and misguided justifications aside, these waffles really will start your morning off right. They’re quick to put together, and include wholesome, nutrient-dense ingredients.
Cooking time: 15 minutes
- 100ml of egg whites,
- Half a grated courgette,
- A handful of muesli,
- 30g of oats,
- 1 scoop of protein.
- Toppings of choice!
- Combine all of your ingredients together,
- Preheat your waffle iron and then spoon enough mixture in.
- Cook until browned and keep repeating until you have done it all!
- Serve and enjoy!
Let me know what you think!
Fact: I love cookies. End of. When I was at uni.. I used to make all the cookies, whoopee pies and, THE BEST EVER BROWNIE, aka the slutty brownie!
So, when on my quest to ‘healthify’ my favourite foods, I just had to do so to the humble cookie.
This recipe is chewy as a cookie should be, yet full of protein!
To make 10, you will need:
-30g of vanilla protein powder,
-150g of egg whites,
– 20g of coconut sugar,
– 100g of flour (I used quinoa flour),
– 50g of mixed dried fruit,
– 1/2 a teaspoon of cinnamon.
Simply combine all of the ingredients until well mixed and then use a serving spoon to take one serving spoon size amount, place on a greased baking tray and spread in to a cookie shape!
Do that for all ten and then pop in to the oven for 10 minutes!
Hot cross buns (and maybe chocolate) are what Easter is all about but, lets face it, theyre not the healthiest of snacks. So, I developed this delicious loaf to mean that people could have their cake, and eat it.
Preparation time 10 minutes
Cooking time 40 minutes
- 100ml of egg whites,
- 1 whole egg,
- 50g of vanilla or unflavoured protein,
- 25g of sweetener of choice,
- 50g of flour (I used Quinoa flour),
- 35g of Coconut flour,
- 25g of nut butter (I used almond),
- 100g of apple puree,
- 100ml of coconut milk,
- ½ a teaspoon of baking powder,
- 100g of dried mixed fruit.
For the topping:
- 75ml of water,
- 30g of casein protein,
- 30g of Sukrin Sugar free icing sugar.
1. Line and grease a loaf tin and preheat your oven to 160C,
2. Mix together all of the cake ingredients; making sure to mix them well!
3. Pour the mix in to the tin and pop in to the oven for 30 minutes.
4. Take the cake out of the oven and out of the tin before placing on a cooling rack until it has cooled completely.
5. Now to make the icing; simply mix all of the icing ingredients together and spread over the loaf in a cross shape!
I personally don’t think there is anything better than a waffle for breakfast/brunch/ or even dinner- in both sweet and savoury form!
They’re quick and easy to make, packed full of protein and carbohydrates and, are therefore, deliciously filling! These ones are so versatile- I love to top them with smoked salmon but bacon, a poached egg or even sausages would work beautifully too!
– 50g of pancake mix (or 1/2 teaspoon of baking powder, 50g of flour),
– 100ml of water,
– 1 teaspoon of spice of choice,
– any toppings you fancy!
Are you ready?
1. Mix together the pancake mix and water- leave to stand for 2 minutes.
2. Grease and pre heat your waffle iron and then pour in the mixture,
3. Cook on both sides until browned,
4. Take out, plate up and ENJOY!
I find it slightly crazy, and very scary, that we have come to the end of yet another month. March has been a super busy one, full of exciting ventures and some slightly scary, big decisions! However, it has also been filed with many delicious food and recipes and fun fitness events, so I just had to share them with you!
Pip and Nut and Propercorn popcorn; these two make for the dreamiestttttttt combination. Pip and Nut is 100% my favourite nut butter (in allll the flavours); it is so creamy and tastes as natural as it is, yet is delicious! Propercorn is the ideal combination with this; especially the almond butter flavour! It makes a great, low GI and low calorie snack (or flex bowl topper), and tastes really naughty!
Muscle Mousse protein pancake and muffin mixes; okay, no word of a lie, these are DELICIOUS. As in, I was happily eating the mix without adding anything to it, or even cooking! They are so simple to use; you simply add water and you’re done! They’re also really macro friendly; low carb, low fat and high protein; ideal for rest day treats!
Laid bare skincare; I loved the results I saw in my skin after just a few weeks of using this skin care and making it a part of my daily routine! The mask is exfoliating but gentle at the same time so is perfect for my sensitive skin! I use the DIY cleanser and toner in the evening to remove make up and the 9-5 moisturiser every morning and evening to moisturise my face! The other thing I love is that it is really good value; some skincare is so expensive which I really don’t think is necessary.
My Skillet; I LOVE my skillet; for both sweet and savoury dishes! But, I mainly use it to make my weekend breakfasts seem so much more luxurious! I love a skillet cookie, brownie, pancake, crumble, cobbler; you name it, you can make it in a skillet! Head to my blog now to find more recipe ideas!
I love carrot cake; as I was growing up, it was definitely my favourite cake of choice! However, your traditional cake is definitely not as healthy as this option and is often high in both fat and calories!
This cake though, contains 6.8g of protein per slice and only 1.2g of fat!
- 100g of plain yogurt,
- 250g of liquid egg whites (or 4 whole eggs whisked together),
- 40g of vanilla or plain whey protein,
- 150g of grated carrot,
- 30g of date nectar,
- 50g of coconut flour,
- 50g of dried fruit,
For the icing:
- 20g of casein protein,
- 100g of plain yogurt,
- nuts and seeds to sprinkle!
- Line a loaf tin and pre heat your oven to 160C,
- Combine all of the cake ingredients until well mixed and then pour them in to the tin,
- Put the tin in the oven and bake for 45 minutes or until firm to touch.
- Take the cake out of the tin and tip on a cooling rack,
- Leave the cake to cool on a cooling rack,
- Whilst the cake is cooling, mix together the yogurt and casein,
- Once cooled, spread this over the cake and then sprinkle the nuts and seeds on top,
Don’t forget to let me know if you make it!
The ingredients in this chocolate and parsnip brownie work beautifully together – I dare you to try it. The sweetness of the parsnip perfectly complements the rich, dark chocolate. Plus, if they have parsnip in, they surely count as one of your five a day, right?
Preparation time 10 minutes
Cooking time 10-15 minutes
- 150g of chopped parsnip,
- 50g of Doisy and Dam Chocolate (any will be fine for this),
- 120g of egg whites or two whole eggs,
- 50g of sweetener (I used a granulated one but honey, or similar, would work fine),
- 100g of Buckwheat flour,
- 100ml of milk (I used a strawberry flavoured one),
- 2 tablespoons of cacao powder,
- ½ a teaspoon of baking powder.
- Grease and line a small baking tin (I actually used a loaf tin),
- Pre heat the oven to 160C,
- In you blender, pop all of the ingredients.
- Blend until they are well combined,
- Now pour the mixture in to your prepared tin and pop in to the oven for around 30 minutes or until the brownies are firm to touch,
- Take out of the tin and then leave to cool on a cooling rack,
- Once cooled, use a sharp knife to cut in to squares.
The sports nutrition industry has become littered with new brands that claim to be the best and provide you with the nutrition to produce ultimate performance. So, when it comes to know what to buy, how good it is and if you can actually trust the brands claims, it can all become a bit mind boggling. So, when I received a lovely looking parcel of protein shakes from UFit drinks, I wanted to see if their ‘on-the-go high protein health & wellness drinks for active men & women’, were as good as they look on the bottle.
The taste test:
- When trying the drinks, I based their taste on what I feel the flavour ‘normally’tastes like and, coming up trumps, for me was the banana flavour. It tasted SO good; like I was drinking an actual banana shake.
- The chocolate was thick and creamy, just as I like a shake to be
- None of the shakes were runny, so as a meal replacement, they are ideal because you feel as if you have actually consumed something of substance.
The nutritional content:
- In the ‘normal’ size bottle, the drinks contain a whopping 22g of protein, 11g of carbs and around 3g of fat; ideal to help you recover post work out.
- In the UFit 50 drinks, there is 50g of protein for only 336 calories! FIT PRO50 is naturally rich in essential amino acids, the building blocks of your body. Essential amino acids cannot be produced by your body, meaning they must be obtained from foods and drink. They also contain vitmains and minerals and are low in fat, again, ideal post workout!
Baking, making and creating with UFIT:
- The drinks are SO versatile to make things with; you can sub any liquid in a mixture for the drink and can make the ultimate protein pancakes.
- To make the pancakes, simply blend a banana, one UFIT drink and some flour together and then cook in a frying pan!
The price and where to find them: