Off to a festival where silliness, ridiculousness and happiness will be in abundance with family, friends and the people we meet there.
One of my favourite pictures from last year. Lost about a foot of hair, added a fringe and have my rainbow coat and pink wellies packed!
Have an amazing, silly, ridiculous and happy weekend 🙂
Frozen Protein Ice cream with the flavours of banana and cinnamon. This is a low fat, protein packed delight! So simple to make.
Macros per 100g:
Calories 98g, Fat 0.7g, Carbs 6g, Fiber 0.1g and Protein 16.2g
- 5 Scoops Cellucor Cinnamon Swirl Protein Powder
- 500ml Water
- 500g 0% Fat Total Greek Yoghurt
- 135g Banana (about 3 medium size bananas)
You will need:
- Ice Cream Maker
- 1.5 Litre Plus Tub With Lid
Measure out 500ml of water into your blender
Add your protein powder and blitz
Add you total greek yoghurt and blitz
Pop into your ice cream maker and churn
Transfer to your container and pop in freezer
This granola is a gluten and dairy free yum.
It is Maple Syrup, Pecan and Cinnamon flavoured crunchy lushness.
I love granola and after being asked on Instagram to come up with a gluten free one this is what I created.
My favourite way to have this is 50g Granola, 250g 0% Fat Total Greek Yoghurt and 50g Sliced Banana
This is really easy to make preparation time 10 minutes 🙂 Plus oven baking
This makes 26 servings and keeps well in an airtight container
Macros per 50g Serving is:
Calories 242, Fat 12.9g, Carbs 26.3g, Fiber 3.6g and Protein 5.3g
- 600g Gluten Free Oats
- 100g Sunflower Seeds
- 200g Pecans
- 1 Tsp Sea Salt
- 300g Maple Syrup
- 100g Coconut Oil
- 50g Dark Muscavado Sugar
- 3 Tsp Cinnamon
- 2 Tsp Vanilla Extract
You Will Need:
- Preheated Oven 140C Conventional 130C Fan
- Large Mixing Bowl
- Scales / Measuring Spoons
- Medium Saucepan
- 2 Large Greaseproof Paper Lined Baking Trays
- Metal Fish Slice
- 2 Cooling Racks
Put your oats, sunflower seeds, salt and broken up pecans into a large mixing bowl
Over a medium heat add your coconut oil, maple syrup and dark muscavado sugar
Mix and heat until well combined
Add cinnamon and vanilla extract to the mix and mix until well combined
Add the mix from your saucepan to your large mixing bowl
Mix until your granola mix is evenly coated
Add the mixture to your two baking trays and pop in oven to bake for 1 hour
Then take trays out mix the granola mix up with fish slice and pop back in oven to bake for 35 – 40 minutes until golden brown
Once golden remove from oven and baking trays onto cooling rack (keep the mix on the greaseproof paper)
Cool for 5 minutes
Scrunch the mix up to ensure its in nice little pieces with your fingers
Leave to cool to room temperature
Once cooled place in airtight container and enjoy.
It should last 4 – 6 weeks