Marshmallow granola bars…

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!

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 Serves 12
Preparation time 10 minutes

Cooking time None! But they do need overnight in the fridge to set!

Ingredients:

  • 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).

Method

  1. Line a baking tin with cling film,
  2. Put all of the ingredients in to a mixing bowl and mix until well combined,
  3. Spoon the mixture in to a baking tray and press until well flattened,
  4. Put they tray in the fridge to set and then take out after around 12 hours (overnight is ideal) before cutting in to squares!

Easter energy bites…

This combination is so creamy and tastes so naughty yet is super healthy and delicious. The avocado adds healthy fats, the dried fruit is a brilliant carbohydrate source and the protein is added for muscle repair so these are ideal pre or post workout!

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Ingredients:

  • 1 serving of protein powder,
  • 1 avocado,
  • 2 tablespoons of cacao powder,
  • 20g of chocolate spread,
  • 30g of agave nectar,
  • 50g of dried mixed fruit,
  • 30g of cacao nibs.

 

Method:

  1. In your blender, combine the first 5 ingredients together until well combined (you may need to add some water),
  2. Once well blended, hand mix in the dried fruit and cacao nibs.
  3. Pop the mixture in the fridge for around an hour to set,
  4. Take the mixture out and role in to balls!
  5. Keep in the fridge and enjoy!

Hannah x

 

Savoury pancakes…

I love pancakes, so to make them savoury is just the dream for me! Adding protein in to the basic batter helps to keep me full for longer…  I have these post work out a lot as they are so quick and easy to make!

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Ingredients:

  • 30g of protein powder,
  • 30g of flour,
  • 1 teaspoon of seasoning (I like to use a herby one),
  • 50g of egg whites,
  • 100ml of liquid,
  • ½ a teaspoon of coconut oil for greasing.

 

Method:

  1. Combine all of the ingredients together until well mixed and leave to rest for 5 minutes,
  2. Pre heat your frying pan and grease with the coconut oil,
  3. Pour the mixture in to the pan and cook on each side for around two minutes,
  4. Take out of the pan and serve as you see fit!

 

Hannah x

Easter French toast skillet

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!

 

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Ingredients:

  • 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!

 

Method:

  1. Pre heat the oven to 160C,
  2. Combine all of the ingredients together until well combined,
  3. Pour the mix in to your skillet,
  4. Pop the skillet in to the oven for 25minutes or until golden on top!
  5. Enjoy!

Hannah x

 

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Chocolate covered cookie dough Easter eggs… (Guest recipe: @mrshollingsworths)

Easter is totally one of my favourite times of year – spring is springing, we get a four day weekend and it’s completely acceptable to eat as much chocolate as physically possible. What’s not to like!

I wanted to celebrate this year by creating something a little different, because as much as I love chocolate eggs (and boy do I love them), it’s nice to mix it up sometimes too. We’ve got four days after all! Now these beauties may look and sound pretty fancy, but they’re actually really easy to make. You just need a handful of ingredients, a quick whizz in the food processor, and then a dip or three into the most delicious raw chocolate imaginable.

They’re great fun to make with little ones too, and because they have no nasties in they’re a wonderful healthier alternative for big and small people alike! We’ve got through quite a few batches of these already in our house, so something tells me I may be making them all year round!

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Ingredients

  • 1 cup cashews
  • 1 cup oats
  • 1 1/2 cups dates

For the chocolate

  • 1/2 cup coconut oil
  • 4 tbsp cacao powder
  • 3 tbsp maple syrup
  • 2 tbsp cashew butter (or peanut butter)
  • Pinch of Himalayan salt

To make the eggs, simply combine the ingredients in your food processor and whizz for a couple of minutes until a sticky mixture forms. If the dates aren’t super soft, you may need to add a little water in, so add this in one tablespoon at a time until you reach the desired consistency. Shape the mixture into eggs and pop them in the freezer while you make the chocolate (the longer they are in the freezer for the better the chocolate will stick to them when you dip them in).

To make the chocolate, melt the coconut oil in a bowl over a saucepan half full with boiling water until it is totally liquid, then pour this into a mixing bowl, add the other ingredients and stir well.

Remove the eggs from the freezer and dip them in the chocolate one by one, placing them on a flat surface (a chopping board works well) to harden. Repeat as many times as you want – the more times you dip the thicker the chocolate coating will be! After you’ve dipped for the final time, decorate if you like with edible dried petals (I use rose, marigold and cornflower) or just keep them plain – they’ll still taste amazing! Store in the fridge, that is if you don’t polish them off straight away!

Love, Mrs H

xxx

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The easiest savoury waffles… 

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!

 

Ingredients:

– 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!
Method:

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!
Hannah x

Carrot Loaf cake…

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!

Ingredients:

  • 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!

Method: 

  1. Line a loaf tin and pre heat your oven to 160C,
  2. Combine all of the cake ingredients until well mixed and then pour them in to the tin,
  3. Put the tin in the oven and bake for 45 minutes or until firm to touch.
  4. Take the cake out of the tin and tip on a cooling rack,
  5. Leave the cake to cool on a cooling rack,
  6. Whilst the cake is cooling, mix together the yogurt and casein,
  7. Once cooled, spread this over the cake and then sprinkle the nuts and seeds on top,
  8. ENJOY!

 

Don’t forget to let me know if you make it!

 

Hannah x