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!


• 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.




Protein Chocolate Molten Lava Cake… (Guest Post by The Online Grill)

Despite having adopted a fair number of diets to help a range of purposes, from trimming for race day or even boosting my mental health, I’ve never been really been willing to completely curb my sweet tooth.

It’s a problem I know a lot of people share, so it’s a relief that recipes that are often thought of as decadent or indulgent can be adapted to be nutritious and protein-packed sources of energy.

Perhaps none more so than this protein molten lava chocolate cake.

I’ve seen similar recipes to this one published elsewhere online, listing it as a Valentine’s Day dessert and, while we’re a little late in the year for that, this one toes the line on the right side of indulgent-but-healthy to make it appropriate to have at any time of year.

While this recipe is gooey and rich like your normal run-of-the-mill lava cake, this version is much kinder in calories, is gluten-free and it packs in a nice punch of protein (10+ grams of the stuff!). It requires a couple of slightly more specific ingredients, but is more than worth the investment.

Plus, we’re using dark chocolate with this recipe and, unlike its fattier milk-based counterpart, dark chocolate has a ton of health benefits. From helping your cognitive function, to helping with pain relief, a little bit of the dark stuff goes a long way.

This recipe is almost suspiciously easy-to-make, taking barely 10 minutes from start to finish. I’ll let you be the judge of whether or not being able to prepare a chocolate dessert in such little time is either a blessing or a hazard…

It’s time for us to have our cake and eat it. Let’s get into it!


Total time needed: 10 minutes

Serves: 2 people


You will need…

½ cup chocolate whey protein powder
3 tbsp dark cocoa powder

¼ cup almond milk

2-3 tbsp plain coconut sugar

2 tbsp coconut oil
¼ cup gluten-free oats
1 large egg

Let’s make this thing!

Start by preheating your oven to 356°F/180°C

Blend together all of the ingredients either in a food processor or in a large bowl with a hand blender. Blend until the ingredients form a creamy batter.

Pour the mixture into your choice of either pre-buttered/greased souffle dishes or baking pods.

Place the dishes or pods on a baking tray and then put in the oven. Cook for only 3-4 minutes, checking halfway to monitor how well cooked the top of your cakes are. Remember: It’s key that the middle stays gooey!

Once ready, remove from the oven. Immediately (but carefully) turn them each upside down on to a plate, and remove from the pods/dishes.

Either serve with your choice of ice cream or berries, or even just by themselves. Enjoy!
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About the author

Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.


Chocolate Chip Cookie Dough Protein Balls… (Guest post by The Online Grill)

As a keen cyclist I am always eating. And while I would love to just bask in sugary snacks, there comes a point where I need to actually think about how I’m helping my body recovery after a few hours in the saddle. I’ve experimented with a whole menu of protein-based snacks. Some experiments have been far more successful than others, which is where today’s recipe fits in.


This healthy cookie dough protein balls recipe is perfect as a post-workout treat. Yes, you read that right: healthy cookie dough. These balls work as a snack, a dessert or part of your post-workout recovery.

They can be made in standard energy balls like in this recipe, but if you prefer them in bar form or, well, straight out the bowl then by all means go ahead! They’re egg-free so are safe to eat in raw form and good to go as soon as you make them.


These little delights are dairy-free, grain-free and even vegan (depending on what protein powder you use). They pack in five whole grams of protein. And best of all, you can make them with just five ingredients.


If you use protein powder as part of your post-workout sustenance already then you’ll be no stranger to its uses for recovery, but it can go much further than just that: It’s also a great agent to help leaving you feel full, preventing you from unnecessary and unhealthy snacking later.


If you prefer peanut butter to almond butter then feel free to mix it up to tweak it in line with your own tastes. I just hope you prefer crunchy over smooth!


Furthermore, I use my own homemade maple syrup over the store-bought variety. As with most recipes the homemade version is far healthier, with it being lower in refined sugar and corn syrup.


If you have any other tweaks or additions you’ve made to this recipe then let me know. Enjoy!


Total time needed: 10 minutes

Yield: 18 balls

You will need…

2 scoops vanilla protein powder

¼ cup maple syrup
1 cup almond flour/almond meal
½ cup almond butter
¼ cup dairy-free mini chocolate chips

Let’s make this thing!

Mix the almond flour and protein powder in a medium-sized bowl. Add the almond butter and maple syrup and mix thoroughly until the batter starts to resemble cookie dough.

Finally, add in chocolate chip and mix one last time. Using a tablespoon cookie scoop, scoop out dough into your palms and roll into balls. Repeat.

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About the author

Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.

Protein French toast…

Eating the right amount of protein at breakfast can increase feelings of satiety; helping you to feel fuller for longer, aiding weight loss and weight control, and making it easier to concentrate at work. Eggs are one of the best sources of complete protein, so are a great addition to this breakfast!


Cooking Time: 10 minutes

Serves: 1


  • 1 scoop chocolate protein powder (I used The Good Guru– use code Hannaheats20 for 20% off),
  • 1 tbsp raw cacao powder,
  • 1/4 c unsweetened almond milk,
  • 4 egg whites (100g of Two Chicks Egg Whites),
  • 1/4 c sweetener (I used Natvia),
  • 1/2 tsp vanilla extract
  • 2 slices of bread

Toppings: Choose any you desire but some options are:

  • choc chips
  • frozen berries of choice
  • granola
  • honey
  • bacon
  • banana


  • In a large bowl whisk together all the ingredients except the bread and topping.
  • Place the bread in a large rectangular container and pour the egg mixture over the top allow to sit for 10mins.
  • Heat a pan to a medium heat and cook the bread for 2-3 minutes each side.
  • Place the toppings onto the toast and serve immediately.

Banana Bread breakfast bars…

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)!

Ripe bananas.

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



  1. Preheat oven to 160 degrees c. Spray 9×9 inch baking pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Cut bars into 16 squares and enjoy!

Hannah x






Lemon Cupcakes and a Raspberry buttercream (guest post by Cake Journal)

Spring and summer make the perfect time to bake something light, delicious and easy. At this time of year, shoppers can find so many great fruits to pick in the local stores. One fabulous way to welcome in the warm season is with a fresh and fruity dessert. At our company, we look for ways to use the vibrant produce all around us. One of my favorite recipes is this one. Lemon cupcakes are a great way to marry the tart lemon flavor with something sweet. The cupcakes remind us of long afternoons in the front of the porch sipping lemonade. I like to frost them with a rich raspberry buttercream.

Today, I’m going to show you how to make the cupcakes. I’m also going to show you how to make lemon cookies that can also be topped with any leftover raspberry cream. Treat yourself and your kids to something special just for the summer. Follow this recipe and you’ll get the perfect summer dessert every single time.

For the Cupcakes

To make the cupcakes, you will need Williams-Sonoma Lemon cakecup mix, an egg, a fourth of a cup of butter and a half cup of milk.



For the Cookies

To make the cookies, you want to have on hand Williams-Sonoma Lemon Sugar Cookie Mix, an egg and a cup of softened butter.

For the Buttercream

For the buttercream, start with a half cup of the freshest raspberries you can find. You’ll also need half a cup of softened butter, a teaspoon of vanilla extract, an eighth of a teaspoon of salt, and a package or sixteen ounces of powdered sugar.


The Bake

1. Preheat your oven to 350 degrees. You need a cupcake pan that’s line with mini cupcake liners.

2. After this, it’s time to begin making the cupcakes. You want to thoroughly combine all of the ingredients. The whole box goes in the recipe so don’t worry about mixing with this one. You can use the mix to create a batter.

3. Pour the entire batter into the baking sheet. Since these cupcakes are not full sized cupcakes, they will not need as much time in the oven. I left them in the oven for twelve minutes and it was fine. The tops should turn a golden brown.

4. While they are baking, you can start on the lemon cookies. Just like with cookies, you combine all the ingredients to create a dough. Then you need to mix them up properly. For this task, I used a stand mixer.

5. Roll out the dough with a rolling pin. It’s a good idea to put some flour on the pin so it’s easier to work with the dough. You can also use a nonstick rolling pin. Get it to about a fourth of an inch thick. Then start cutting out the cookies with a cookie cutter.

6. You can put them in the oven after you’ve rolled out the dough. I like to put a silpat on top of the cookies and the baking sheet. Put them in the oven at 350 degrees for about eight to ten minutes. You don’t want to over bake them. When they’re lightly golden, you can take them out of the oven to cool.

7. While everything is cooling down, I like to start working on the raspberry buttercream.

8. To make the cream, you want to completely cream the butter, salt and vanilla in a medium sized bowl. Your raspberries should be washed. I like to strain the juice before I begin. This way, you’re getting rid of the seeds. Gradually add in the sugar carefully. You don’t want to over mix the buttercream. Otherwise, it may become quite runny. That will make it hard to stick to the cupcakes. Keep in mind that the fresh raspberries will contain lots of water. Avoid over beating the mix and it should be just fine.

9. Now it’s time to put the entire thing together. I put my icing in my piping bag. Then I put in on the cooled cupcakes carefully to get the pattern I want. You can also add the buttercream to the cookies. This is what I did.

This is my end result!

My goal was to give you some fun inspiration for your spring and summer baking. If you have followed me and made the recipe, please share them. Thanks for reading our recipe. This recipe was provided by Cake Journal.

High Protein Energy Balls

Keep these little balls of protein goodness in the fridge ready for when you need a bit of a boost. Along with nut butter, they contain egg white and whey protein!




Serves 12
Preparation time 10 minutes

Cooling time: 30 minutes



50g dates

2 large egg whites

1 tsp vanilla extract

25g Nutty one Muesli

25g Protein powder

75g Coconut flour

100g chunky peanut butter

40g desiccated coconut (to role in)

As much coconut milk as needed to make them roll able!



  1. Put the raisins in a blender with the egg whites and vanilla and blitz until the dates are finely chopped. Stir in the oats, protein powder, coconut flour and nut butter and mix well to make a soft dough; adding enough coconut milk to make this viable!
  2. Divide into 12 and roll in the desiccated coconut to make balls.
  3. Store in the fridge, in a container, for up to a week.


Enjoy x

Hazelnut Truffles ft Oppo Ice Cream

You can still enjoy a treat and eat healthy as these  Hazelnut ‘Ferrero Rocher’ style truffles,  made with healthy OPPO icecream, prove. Made with oat flour, cacao powder and chocolate whey protein, you wont be able to stop at just one!



– 70g of Cacao and Hazelnut OPPO Icecream, melted,

– 80g of soaked medjool dates,

– 50g of oat flour,

– 3 teaspoons of cacao powder,

– 30g of chocolate protein powder (or sub for more flour).

– 1 tbsp of chocolate spread (a cacao nut butter was my option),


  1. Place all of the ingredients in your blender,
  2. Blend until well combined,
  3. Leave the mix to harden in the fridge for around an hour,
  4. Take the mix out of the fridge and scoop teaspoon size amounts on to a place,
  5. Place these scoops in to the freezer for a further half an hour,
  6. Take out the freezer, role in to shape and store in the fridge!


Hannah x

Ginger and Apple Skillet Cake

A moist and tender dark cake baked with molasses and spices, topped with Oppo salted caramel ice-cream; perfect to welcome in the colder months.


Serves 1
Preparation time 10 minutes

Cooking time 10-15 minutes


  • 20g almond/ coconut flour
  • 20g buckwheat flour
  • 20g vanilla protein powder
  • ½ tsp each; cinnamon, ginger
  • 1 tsp molasses
  • 1 tsp baking powder
  • 100ml egg whites
  • 100ml milk (I used almond)
  • 1 apple, sliced.


  1. Preheat oven to180C and grease a cast iron skillet with coconut oil.
  2. In a medium bowl, mix together the dry ingredients and then mix in the wet ingredients EXCEPT for the apple.
  3. Pour the mix in to the skillet and top with the apple slices,
  4. Cook for 15 minutes.
  5. Top with Oppo icecream!

Raw Nutella Brownies..

These are my favourite guilt-free treat. The hazelnuts give them a rich, indulgent feel, which, combined with the energy-boosting raw cacao powder, will keep you coming back for more after just one bite. IMG_9680

Serves 6

You need:

  • 25g Chocolate Protein Powder,
  • 35g Cacao Powder,
  • Pinch of Salt,
  • 150g of Hazelnuts,
  • 150g Dates,
  • 3tbsp melted coconut oil.



1. In a blender or food processor, blend the hazelnuts for 3 minutes then add the dates, salt, protein powder and cacao. Slowly add the coconut oil as the mixture is blending. Allow this to mix for a few minutes.

2. Once the mixture is totally blended together, use a spatula to scrape the mixture into a square cake tin or baking dish.

3. Put the mixture in the freezer for 30 minutes, then refrigerate until you want to serve it.