Meal Prep: Turkey Meatballs with tomato sauce and courgetti…

 

Usually people hear the word ‘meal prep’ and think this process takes a few hours . However, if you plan your meals carefully, you can take only 90 minutes of your time to cook your favourite healthy dishes every week.  I then store my meals in plastic containers in the fridge or freezer for the next few days.

By preparing a large batch of a specific meal, you drastically reduces your cooking time. This means that at work you don’t hit the often not so healthy canteen and in the evenings you don’t have to worry about slogging over the stove to cook meals.

The recipe below is one of my favourites and features, alongside others, on the daily mail website.

I get my meat from Muscle Food Uk, and couldn’t recommend their products enough. The service is quick and efficient, the meat is a bargain and, importantly, it is delicious!

Serves 2

Cooking time: 15 minutes

  • 1 red onion, peeled and diced.
  • I stick of celery finely chopped,
  • 1 tbsp of olive oil,
  • 1 tsp of mixed herbs,
  • 1 400g can of chopped tomatoes,
  • Seasoning to taste!
  • 8 turkey meatballs,
  • 2 courgettes, spiralised,

 

  1. For the sauce, put the onion and celery into a preheated frying pan and sautee for about ten minutes.
  2. Add the can of tomatoes, filling up the empty can with water to add to the pan.
  3. Season, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.
  4. Drop the meatballs gently into the simmering sauce.
  5. Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with courgetti.

Enjoy!

xxx

Raspberry and vanilla loaf.

This raspberry and vanilla loaf is delicious; I literally couldn’t stop going back for more. And, what’s even better, is that I came about this recipe purely by accident.

I love making quick loaves; they are so good for breakfast, snacks and pudding! The casein makes the texture really moist and the cake really bouncy! If you don’t have casein, or protein for that matter, just sub for more flour and add in vanilla essence!

Ingredients:

For the cake:

  • 60g of Vanilla whey protein,
  • 25g of Casein (I use Neat Nutrition),
  • 100g of raspberries,
  • 50g of sesame flour,
  • 20g of melted coconut oil,
  • 250ml of coconut water,
  • 50g of coconut flour (I used The Groovy Food Company),
  • 150g of egg whites (I used Two Chicks),
  • 1 teaspoon of sweetener (I used Natvia).

For the icing:

  • 100g of natural yogurt (I used The Collective),
  • 25g of Casein protein,
  • 1 tsp of beetroot powder,
  • Coconut, seeds and chocolate to decorate!

Method:

  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 iing ingredients together and spread over the loaf! I’ve then sprinkled over the toppings!
  6. ENJOY!

Lemon and Poppy Seed loaf… 

Most of my recipes are chocolate based, so this week I decided to challenge myself to a loaf cake that is a chocolate alternative yet just as tasty! So, combining my love of the refreshing taste of lemon and the crunch of granola, my Lemon and Poppy seed protein loaf was born! This healthy take on a classic cake, really is a great, light option for breakfast or as an afternoon snack!

 

Ingredients:

For the cake:

For the icing:

Method:

  1. Grease and line a loaf tin and turn your oven on to 160C,
  2. Mix together all of the loaf ingredients until well combined and then pour them in to your prepared tin.
  3. Pop the loaf in the oven and bake for 30 minutes.
  4. Take the loaf out of the oven and then the tin and leave to cool on a cooling rack.
  5. Once the cake has cooled, simply mix together the yogurt and casein icing ingredients and then spread on top of your cake! Sprinkle over the granola!
  6. ENJOY!

 

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choc-peanut-loaf-two   cranberry-and-orange  img_8125

 

Chocolate peanut butter loaf…

I love chocolate.

I love peanut butter.

I love loaf cakes.

What do you get when you combine all of the above? Hannah heaven! So, here is this delicious recipe for you!

 

Ingredients:

For the loaf:

  • 25g of Sukrin Gold,
  • 50g of Muscle Mousse Peanut Choc Caramel flavour (I got mine from Musclefood),
  • 50g of MissFits Nutrition Pea Protein (Use the code Hannaheats20 for 20% off),
  • 2 tablespoons of cacao powder (I used Myvitamins),
  • 100g of flour (I used Buckwheat; any would work),
  • 200g of liquid egg whites,
  • 40g of Cacao super bites (Good 4 U Nutrition),
  • 200ml of For Goodness shakes original flavour.

For the icing:

Method:

  1. Grease and line a loaf tin and turn your oven on to 160C,
  2. Mix together all of the loaf ingredients until well combined and then pour them in to your prepared tin.
  3. Pop the loaf in the oven and bake for 30 minutes.
  4. Take the loaf out of the oven and then the tin and leave to cool on a cooling rack.
  5. Once the cake has cooled, simply mix together all of the icing ingredients and then spread on top of your cake!
  6. ENJOY!

 

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cranberry-and-orange    fullsizerender-1     loaf

 

Festive Fruit & Nut Fudge (Guest Post: @spamellab)

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!

fudge1

Serves: 12

Preparation time: 15 minutes

Cooking time: 2 hours chilling time

 

Ingredients:

  • 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)

I used:

  • 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

fudge6

 

Get making!

  1. Place the tahini, almond butter, maple syrup/molasses and coconut oil in a small pan and heat gently to melt.
  2. Remove from the heat and stir in the vanilla and mixed spice.
  3. Now stir in your chosen add ins and mix to coat.
  4. Spoon into a small lined tupperware box or silicone mold (one large one or individual) and smooth out evenly.
  5. Place in the freezer for at least 2 hours to firm.
  6. 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!
  7. 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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hj3    cranberry-and-orange    img_3097

Pumpkin cheesecake blondie.

It’s Friday, it’s half term and, therefore, we need CAKE CAKE CAKE to celebrate and as its pumpkin week on my blog, Pumpkin cheesecake blondies are what I’m devouring.

And, now you can too as here is the recipe.

img_57621

For the base you will need:

Simply mix all of the ingredients together, pop in to a small, lined baking tin and then put in the oven for 10 minutes at 150C.

Whilst the base is cooking, mix together:

Pour over the base, top with 50g of granola and place in the oven for a further 10 minutes.

 

Then, leave to cool and ENJOY!

xxxx