Banana And Date Muffins (GF DF)

Banana and Date Muffins 12

Banana and Date Muffins.  These yummy delights are light moist and delicious.  Nor are they as calorific as a lot of muffins due to the hidden ingredient.

This makes 17 Muffins

Macros per muffin:

Calories 172, Fat 5.76g, Carbs 23.29g, Fiber 4g and Protein 4.6g

These are a great taken to work with some greek yoghurt for breakfast.

Banana and Date Muffins First

Ingredients:

  • 225g Bananas (around 2 large bananas)
  • 3 Large Eggs
  • 140g Runny Honey
  • 300g Peeled and Topped Parsnips
  • 150g Gluten Free Oats
  • 200g Pitted Medjool Dates
  • 2 Tbsp Almond Butter
  • 2 Tsp Vanilla Bean Paste
  • 2 Tsp Cinnamon
  • 1 Tsp Mixed Spice
  • 2 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda
  • 75g Pecans

You will need:

  • Pre Heated Oven 180C Conventional 160C Fan
  • Muffin Tray
  • Muffin Cases
  • 2 Large Mixing Bowls
  • Small Bowl
  • Grater
  • Vegetable Chopping Board
  • Sharp Knife
  • Scales / Measuring Spoons
  • Electric Whisk
  • Masher
  • Spatula
  • Pop your muffin cases in your muffin tray

  • Break up your pecans into small pieces

  • Mash your bananas

  • Cut up your dates

  • Grate your parsnips

  • Add your dates to the bananas and mash in well

  • Crack your eggs in large mixing bowl and add honey

  • Mix for 2 minutes until pale and bubbly

  • Add parsnips, dates and bananas

    Whisk for another minute

  • Add cinnamon, mixed spice, vanilla bean paste, almond butter, baking powder and bicarbonate of soda

    Whisk in well

  • Add oats and pecans and stir in well

  • Scoop mix into muffin cases.  About 2 dessert spoonfuls per case

    Bake for 25 – 30 minutes on the middle shelf

  • Once baked (Golden in colour and bounce back when you very gently press the middle)

    Place on a cooling rack.  Leave in the tin for 5 minutes then remove

     

  • When cooled enjoy

    These keep well in an airtight container in the fridge and also freeze well.

Spiced Chick Peas, Crunchy Broccoli, and a Poached Egg (GF, DF, V)

Spiced Chick Peas First

You can have this for breakfast, lunch or supper!  A gorgeous plate that is ready in under 10 minutes and is budget friendly.

Vegetarian, Gluten and Dairy Free.

This serves One

Macros

Calories 365, Fat 18g, Carbs 26g, Fiber 10g and Protein 20g

Ingredients:

  • 2 Tsp Coconut Oil
  • 120g Drained Chick Peas
  • 100g Broccoli
  • 1 Large Free Range Egg
  • 1 Clove Finely Chopped Garlic
  • 1 Tsp Finely Chopped Ginger
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1Tsp White Wine Vinegar

You will need:

  • Small Frying Pan
  • Small Sauce Pan
  • Wok
  • Measuring Spoons / Scales
  • Colander
  • Sharp Knife
  • Vegetable Chopping Board
  • Spatula
  • Add a teaspoon of coconut oil to your frying pan over a medium heat

     

  • Add coriander, cumin, ginger and garlic.  Cook for one minute

    Add chickpeas and cook for 5 minutes stirring every minute

  • Add boiling water to pan and boil

    Add your white wine vinegar

    Crack Egg into water. Put Lid on Pan and remove from heat.

    Let the egg cook for 3 minutes

  • Melt a teaspoon of coconut oil into wok over a high heat

  • Add broccoli and stir fry for 3 minutes

  • When egg whites are just cooked remove from pan

  • Plate up all ingredients

    For a finishing touch, a drizzle of chilli oil on this is amazing.

Talk to yourself like you would to someone that you love

Talk to yourself like you would talk to someone you love – Brene Brown

This is such a beautiful quote. If we spoke to our friends the way that we speak to ourselves, would you have many friends?  We can really beat ourselves up.  Yes, we can make mistakes, may not perform as we’d hoped, not got a result we wished for etc.  Talk to yourself as you would your friend.  With compassion, realising what’s upset you and working out how to move forward.  Yesterday was Valentine’s Day and we celebrated love.  How about sharing some with yourself?

 

Bacon and Chilli Coated Wedges (GF DF)

Bacon and Chilli Coated Wedges First

These go perfectly with a steak

If I was to cook for a date, steak and these wedges would be a good choice,  They are so delicious you have to really like someone to share them!

Crunchy, moorish and I have included a couple of easy dips too.

Serves 4 but you may find two of you can demolish them

Macros per serving (without dip)

Calories 346, Fat 18g, Carbs 40.5g, Fiber 3.5g and Protein 13.25g

Ingredients:

  • 750g Rooster Potatoes
  • 8 Crispy Cooked Rashers of Streaky Bacon
  • 3 Tbsp Coconut Oil
  • 1.5 Tbsp Chilli Flakes
  • 1 Tbsp Paprika

You will need:

  • Pre Heated Oven 200C Conventional 180C Fan
  • Saucepan
  • Foil Lined Large Roasting Tin
  • Sharp Knife
  • Vegetable Chopping Board
  • Food Processor
  • Scales / Measuring Spoons
  • Spatula
  • Colander
  • Small Bowl
  • Fork
  • These potatoes are perfect.

    They make the best wedges and roast potatoes

  • Cut your potatoes up into wedges

  • Add to salted water and boil for 15 minutes

  • Add your crispy bacon, chilli flakes, paprika and coconut oil to food processor

    Blitz until smooth paste

  • For dip add 75g of 0% Fat Total Greek Yoghurt with either 50g of Gorgonzola or for those who do not like blue cheese 50g of Boursin

  • Mash well and then put in fridge

  • Once potatoes have boiled, strain and tip over bacon mix

    Ensure wedges are evenly coated and bake 45 – 60 minutes

    Make sure you give them a shake and a turn after 30 minutes

    Serve straight away with dip

    Nom Nom Nom

Sticky Banoffee Pudding With Salted Vanilla Toffee Sauce (GF)

Sticky Banoffee Pudding Last

Valentines Day is coming… and what a way to end the meal with this delicious, decadent, scrumptious pudding.  No way as naughty as it looks, yet completely spoils you and the one you love.

Sticky Banoffee Pudding with Salted Vanilla Toffee Sauce 2

This gives 12 servings.  I include a tweak if you just wish it to be a Sticky Toffee Pudding

Macros per serving (Including dollops of sauce):

Calories  339.5, Fat 19.89g, Carbs 33.25g, Fiber  2.75g and Protein 5.75g

Ingredients for the pudding:

  • 175g Medjool Unstoned Dates
  • 200ml Boiling Water
  • 1 Tsp Bicarbonate of Soda
  • 2 Large Eggs
  • 100g Soft Light Brown Sugar
  • 150g Grated Butternut Squash
  • 100g Banana (if you wish to remove this add 75g extra butternut squash)
  • 200g Ground Almonds
  • 1 Tsp Baking Powder

Ingredients for Sauce:

  • 100g Unsalted Butter Cubed
  • 100g Soft Dark Brown Sugar
  • 150g Vanilla Quark

You will need:

  • Pre heated Oven 180C Conventional 160C Fan
  • A greased 24 x 26cm baking tin which is around 5cm deep
  • Electric Whisk
  • Large Mixing Bowl
  • Medium Bowl
  • Masher
  • Measuring Jug / Scales / Measuring Spoons
  • Whisk
  • Medium Saucepan
  • Wooden Spoon
  • Spatula
  • Skewer
  • Chop up your dates

  • Add them to the boiling water in measuring jug with the bicarbonate of soda and stir

  • Grate your butternut squash

  • Mash your banana

  • In large mixing bowl add eggs and light brown sugar and whisk with electric whisk for 3 minutes until pale and bubbly

  • Add butternut squash, banana, dates, water and bicarbonate of soda mix and whisk for 2 minutes

  • Add the ground almonds and baking powder and whisk together

  • Until well combined

    Pour in prepared tin and bake for 25 – 30 minutes

  • Whilst pudding is baking

    Add sugar, quark and butter to pan over low heat. Bring to a boil and then let it bubble for 3 – 4 minutes until the sauce coats the back of the wooden spoon

  • When cake is golden and the edges are coming away slightly from sides of tin remove it from oven

    Turn on your grill to medium high

  • With a skewer prick holes all over the pudding

  • Then pour half of your sauce over it and distribute the sauce evenly all over

    Pop under grill for 2-3 minutes

  • Until a darker golden brown

    Cut up into squares and serve with more sauce over the top

  • Enjoy

    It is gorgeous hot or cold

    Keeps well in an airtight container in the fridge