As I am trying to do a meat-free January (and I’m pretty fussy) it can be quite hard ensuring I eat enough protein on a daily basis. So, I wrote down a list of all my favourite types of non meat, high in protein foods: Continue reading →
I created this bad boy whilst training for my half marathon last year it’s seeded wholegrain toast with mashed banana, yoghurt and warm berries. And it’s UH. MAZE. ING.
This really is my fav ‘go-to’ pre workout snack, especially for long distance running. I would eat this about an hour before a run to give me something to keep me going that I personally didn’t find too heavy.
You can use whatever bread you want but go for some form of whole grain if you can.
Morning! Off to the gym on this cold and wintry Saturday and I needed something warm and carby (a smoothie just wasn’t going to cut it today) for breakfast. Trying to find a breakfast that will keep me full is tricky at the mo because I can’t have any wheat (or bananas) so unless I get creative that means no toast, buttery crumpets, light and fluffy pancakes, toasted English muffins, chocolate cake (cake? For breakfast? Yeah I’ve definitely never done that before…ahem). Can you tell I’m missing my naughty weekend wheat-filled breakfasts?
Anyway I decided on porridge. Now I have got mixed feelings towards porridge; if it’s too runny or too thick it just ain’t working for me. So, like goldilocks, it’s gotta be “just right”. Well today it was amazeballs.
Oats are great because well they just are! No, really- they provide slow release energy and supposedly help shaping up that booty (don’t ask me where I read that or to prove it but I’d love to think it was true so let’s roll with it)
How ya like dem apples?!
Apples are great because they wake you up and provide you with more energy than a cup of coffee (coming from a non coffee drinker I can’t compare but I bet some of you are reading this thinking “yeah, right!” )
Aaand cinnamon is just a glorious little think to add some flavour to food without really increasing the calorie content- it also speeds up your metabollism YAY!
Makes 2 Bowls
1 1/2 cup of oats
1 cup Coconut water (I use koko)
Dash of cinnamon
Tsp of honey (local honey for me as I suffer from hay fever and local honey can help)
1 apple, chopped into small pieces (I won’t go near any apple unless it’s Braeburn or Jazz- I like my apples crunchy)
1 scoop of protein powder (optional)
In a pan heat the oats and milk of your choice on a low heat.
N.b. How much milk you put in and how long you cook the oats depends on how you like the consistency.
Anyway keep stirring and once it’s to your liking pour into a bowl and top with apple, cinnamon, honey and protein powder (optional).
Last night I visited my lovely friend in her new home. We celebrated with her sister (also a lovely friend of mine) and Mummy Hem by enjoying a few glasses of Prosecco and a delicious vegan and gluten free curry.
For pudding we had the most creamy ice cream and I was fortunate enough to pinch the recipe to share with you all.
1 large punnet of blueberries
1 tbsp of coconut palm sugar
Handful of raspberries (for the topping)
Slice the bananas into pieces and freeze in a bag with the blueberries until hard (5+ hours)
In a blender or food processor whizz up the bananas, blueberries and coconut palm sugar until smooth and creamy. You might need a little water to help it get moving initially (1-2tbsp).
Eat immediately by serving in a bowl topped with a handful or raspberries.
Sadly this ice cream won’t freeze very well. What a shame- you’ll have to eat it all in one go 😉
Ps this recipe is super healthy and a great treat to have if you’re trying to be good but still want something delicious and satisfying.
Experiment with various different toppings e.g.
This is my healthy, clean, wheat and gluten free granola recipe.
This was super easy to make and incredibly yummy- such a great snack on its own, eaten as cereal or served with a smoothie bowl.
So, you will need:
2tbsp of coconut oil
125ml maple syrup
2tbsp of honey
1tsp vanilla extract
50g sunflower seeds
50g pumpkin seeds
100g dried berries (I used cranberries and apricots)
50g desiccated coconut
1. Heat the oven to 150C
2. In a bowl mix all the ingredients except the dried fruit and coconut.
3. Line a baking tray with grease roof paper or baking parchment and spread the mixture out onto evenly.
4. Heat in the oven for 15mins
5. Remove from the oven and in a bowl mix all the ingredients together (including the dried fruit and coconut)
6. Return to the baking tray (spreading evenly) and cook for a further 10mins
7. Remove and allow to cool
Store in an airtight container. It will last ages- or not that long if you’re as greedy as me!