I don’t know about you, but I often want a snack and I want it to be healthy. So, these Marshmallow granola bars are just the answer! I love a chewy muesli bar but they are often laden with calories and lack nutritional goodness. With puffed rice as their base and a combination of seeds and fruit mixed through, these bars are delicious!
Preparation time 10 minutes
Cooking time None! But they do need overnight in the fridge to set!
- 50g of puffed wheat,
- 30g of protein (I used Banana flavour but any flavour will work),
- 50g of seeds,
- 20g of dried fruit,
- 50g of marshmallow fluff (I used a sugar free one; this could be substituted for the same quantity of peanut butter).
- Line a baking tin with cling film,
- Put all of the ingredients in to a mixing bowl and mix until well combined,
- Spoon the mixture in to a baking tray and press until well flattened,
- Put they tray in the fridge to set and then take out after around 12 hours (overnight is ideal) before cutting in to squares!
Skillets are one of my favourite breakfasts; you can easily mix it all together and then pop it in the oven. Simple! I love this one as it is seasoned with cinnamon and filled with mixed dried fruits; a healthy take on an Easter favourite!
- 1 crumpet (shredded),
- 20g of coconut flour,
- 50g of egg whites,
- 100ml of milk,
- 30g of dried fruit,
- 1 serving of protein powder,
- ½ a teaspoon of cinnamon.
- You will also need one skillet or baking dish!
- Pre heat the oven to 160C,
- Combine all of the ingredients together until well combined,
- Pour the mix in to your skillet,
- Pop the skillet in to the oven for 25minutes or until golden on top!
I created this recipe for The Collective dairy using their delicious Straight up yogurt, as who’d have thought that doughnuts would make a healthy breakfast choice! I made this quick and easy recipe for delicious on-the-go doughnuts, packed full of protein and carbohydrates that will keep you full until lunchtime.
- 50g The Collective Straight Up
- 100g spelt flour
- ½ tsp. baking powder
- 1 tsp. cinnamon
- 100g applesauce
- 1 medium egg
- 40g coconut sugar
- 50g dried fruit (Hannah’s used dried blueberries)
- Preheat your oven to 150C and grease your doughnut tin (if you don’t have a doughnut tin, muffin tins will work the same)
- Simply mix all of the ingredients together until they are well combined
- Put enough mixture in to each doughnut hole so that it levels off at the top of each ring
- The put your doughnuts in the oven for around 10 minutes or until they are springy to touch
- Pop the doughnuts out of their baking tin and then leave them to cool on a cooling rack.
Serve with more yogurt as a dip or eat plain straight out of the tin!
It’s getting close to Christmas and for me that means a certain few flavours become prominent in my diet; the combination of white chocolate and cranberries, being one of them! Having chocolate and orange in a healthy way is often thought to be unachievable, but with this delicious loaf cake recipe, I feel that I have overcome this!
Preparation time 10 minutes
Cooking time 50 minutes
- Line a loaf tin with greaseproof paper and pre heat your oven to 150C,
- Mix together all of the ingredients and leave to rest for 5 minutes.
- Using a tablespoon, spoon the mixture into the baking tin and then press down to the top to make a nice flat loaf!
- Now, pop the tin in to the oven for around 50 minutes or until golden!
- Once out of the oven, leave to cool in the tin.
- To make the icing; simply mix the icing sugar with the yogurt until well combined. Now spread this on top of the loaf before sprinkling over the dried fruit and seeds.
- Slice and ENJOY!
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We all love Christmas (well, most people do) and food is one of the most important parts! To me, the sweet scent of oranges, and a cheeky chocolate, are two of the main foodie features of my Christmas menu, so I just had to combine the two!
Preparation time: 15minutes
Cooking time: 40 minutes
– 1 slice of gluten free sourdough loaf made in to breadcrumbs,
– 20g of natural sweetener ( I used Truvia),
– 100g of egg whites,
– 2 tablespoons of cocao powder,
– 1/2 a scoop of unflavoured casein protein (I used neat nutrition),
– 25g of unflavoured whey protein (I used The Organic Protein company),
– 50g of gluten free flour,
– 1/2 a teaspoon of baking powder,
– 100ml of orange juice,
– 100g of dried mixed fruit,
For the topping:
– 100g of chocolate
- Grease and line an oven proof bowl,
- Preheat the oven to 150c,
- This is really easy to make; simply, combine all of the dry ingredients and then add in the wet ingredients!
- Mix until well combined,
- Pour in to the prepared bowl and bake for 50minutes!
- Take out of the oven and leave to cool in the bowl!
- Take the cake out of the bowl, melt the chocolate and pour over the top!
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This delicious take on a festive favourite is so easy to make and requires only 6 staple ingredients! As you have many optional add ins, you really can make this recipe your own!
Preparation time: 15 minutes
Cooking time: 2 hours chilling time
- 3 tablespoons tahini (I used Meridian)
- 3 tablespoons almond butter (I used Meridian)
- 4 tablespoons maple syrup or molasses (for a richer flavour! I used Meridian)
- 2 tablespoons coconut oil (I used Lucy Bee)
- 1 teaspoon vanilla extract (OR a dash of your favourite booze – brandy or rum would work amazingly!)
- 1 teaspoon mixed spice
Add ins: Feel free to use whatever dried fruits, nuts and seeds you wish (about 6 tablespoons in total)
- Chopped cooked chestnut (Merchant Gourmet are great)
- Dried cranberries
- Mixed dried fruit
- Seeds (I used Apple & Cinnamon Good4U snacks)
- Chopped dried apple (Nim’s Fruit Crisps are ideal)
To decorate: Pumpkin seeds, bee pollen and dried cranberries
- Place the tahini, almond butter, maple syrup/molasses and coconut oil in a small pan and heat gently to melt.
- Remove from the heat and stir in the vanilla and mixed spice.
- Now stir in your chosen add ins and mix to coat.
- Spoon into a small lined tupperware box or silicone mold (one large one or individual) and smooth out evenly.
- Place in the freezer for at least 2 hours to firm.
- When you’re ready to serve, simply pop out of the freezer and slice up into chunks. Top with extras if you wish – now enjoy straight away!
- Keep any remaining fudge in the freezer for at least 2 weeks.
You can follow Pamella’s recipes on her blog, facebook, twitter and instagram; her recipes are amazing and very inspiring!
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Today, I want to tell you about a product that I have recently received, and why you should most definitely head out to buy them too! Well, hands up if you like to snack? If you don’t, I most definitely snack for you! But, if you are like me, then you will LOVE these delicious Boostballs. The perfect on the go snack, that you can keep in your handbag or desk draw, these balls are ideal for busy, working people.
- With each ball averaging at around 26% protein, they are the perfect, filling on the go snack.
- Each ball contains only SEVEN ingredients; free from gluten, wheat, soy and refined sugar.
- With dates and whey protein making up the highest percentage of ingredients, in each ball, you know that you going to remain full until lunch time!
- There are four flavours (and, yes, I’ve tried all four): Raw Chocolate Brownie, Coconut Fudge Cake, Peanut Butter Cookie Dough and Chocolate Orange Mud Cake.
- All of the balls taste exactly as you imagine them to from their descriptions; they’re not too dense, just nice and chewy with no horrible aftertaste!
- They have a REAAAAAALLLLLY nice gooey texture when you pop them on top of warm oats and leave them to melt slightly; I did this with the Chocolate Orange ball in a bowl of Chocolate Orange flavoured oats and was almost left crying when I was done!
In my personal opinion, these balls are some of the best on the go snacks that you will find; do go check out their instagram @boostballs to find out more!
And, the recipe!
Coconut, Cranberry and Orange Overnight oats
- 30g of oats,
- 50ml of orange flavoured water (I used Rejuvenation),
- 50ml of Coconut water (I used Drink Coco Pro),
- 15g of unflavoured protein powder (I used The Organic Whey Company),
- 50g of plain yogurt (I used The Collective Straight up),
- 80g of cranberries,
- 15g of chia seeds,
- 1 tsp of Maca Powder (optional),
- Chocolate Orange Mudcake Boost Balls
- Combine Half of the cranberries with all of the ingredients except for the Boostballs and leave to soak over night,
- In the morning, give your oats a little mix,
- In a microwavable bowl, mix together your remaining cranberries with a little water and microwave until they have become soft.
- Pour the cranberry sauce on top of your oats and pop a boost ball in the middle!