Berries, Cherries And PB2 Protein Fluff With Granola And Nutella

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Berries, cherries and PB2 Protein Fluff with granola and nutella 🙂  This is a wonderful breakfast or frankly an anytime of day bowl of joy!

Serves 1

Macros per bowl:

Calories 461, Protein 30g, Fat 13g, Carbs 59g and Fiber 9g

Ingredients:

  • 100g Frozen Strawberries
  • 75ml Coconut Milk
  • 1 Scoop Cherry Bakewell Whey Protein Powder
  • 2 Tbsp PB2
  • 45g Quakers Reduced Fat Honey and Almond Granola
  • 1 Tbsp Nutella

You will need:

  • Nutribullet or blender
  • Scales / Measuring Jug / Measuring Spoons
  • Large Bowl
  • Electric Whisk
  • Serving Bowl

 

  • Place your strawberries, coconut milk, protein powder and PB2 in your blender and blitz until smooth

  • Add to large mixing bowl and whisk with electric whisk until it is voluminous and fluffy

  • Transfer to bowl, quickly add granola and nutella

    Eat and enjoy immediately

Salted Caramel And Dark Chocolate Glazed Baked Donuts (GF)

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Salted Caramel and Dark Chocolate Glazed Baked Donuts – all the joy and not such a hit on the calories 🙂  I love vegetable baking and the surprise when you tell people what is in the donuts!

This makes 16 donut delights

Macros per donut

Calories 123.5, Fat 7.75g, Carbs 8.63g, Fiber 0.75g and Protein 4.56g

Ingredients:

  • 2 Large Free Range Eggs
  • 150g Caramel (I used Carnations)
  • 1 Tbsp Vanilla Bean Paste
  • 1 Tbsp Sea Salt
  • 225g Peeled and Grated Butternut Squash
  • 175g Ground Almonds
  • 1 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda
  • 100g 0% Fat Total Greek Yoghurt
  • 100g Lindt 85% Dark Chocolate

You will need:

  • Pre Heated Oven 180C Conventional and 160C Fan
  • Large Mixing Bowl
  • Electric Whisk
  • Grater
  • Vegetable Chopping Board
  • Sharp Knife
  • Scales / Measuring Spoons
  • Donut Baking Trays
  • Spatula
  • Cooling Rack
  • Large Saucepan
  • Medium Bowl
  • Spatula
  • Pop your eggs, caramel, vanilla bean paste and salt into your large mixing bowl

    Whisk for 3 minutes until bubbly

  • Add your butternut squash and mix for another minute

  • Add your almonds, baking powder and bicarbonate of soda and mix until well combined

  • Add your yoghurt and mix until well combined

  • Pop your mix into greased donut baking trays

    Place in oven and bake for 22 – 25 minutes until cooked and donuts are starting to shrink from the sides

  • When baked let them cool in trays for 5 minutes and then turn them out

  • Make a bain marie and melt your chocolate

  • Dunk your donuts in to chocolate on top side and then place on rack to cool

Donut Peach, Smoked Proscuitto and Roulade Cheese Salad (GF)

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Perfect starter, side or doubled up as a main. Salty, sweet and sour.  It is a delicious thing.

Goes very well with goats cheese too.

Serves 1

Macros per serving:

Calories 161, Protein 9g, Fat 10g, Carbs 9g and Fiber 0g

Ingredients:

  • 20g Rocket Leaves
  • 75g Donut Peach Diced
  • 24g Smoked Proscuitto Torn
  • 20g Roulade Cheese With Garlic And Herbs Crumbled
  • 1/2 Tbsp White Balsamic Vinegar

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Scales / Measuring Spoons
  • Plate
  • Place the rocket on plate

    Add diced Peach

    Place torn smoked proscuitto in gaps

    Crumble over cheese

    Drizzle over white balsamic

Cucumber And Avocado Soup (V, GF and DF)

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Cucumber and avocado soup.  This is delicious hot or chilled.  Great as a bowl of joy or served in shot glasses and shared with friends.

This makes 4 bowlfuls

Macros per bowlful:

Calories 169.5, Protein 2.5g, Carbs 14.25g, Fiber 5.75g and Fat 10.4g

Ingredients:

  • 425g Cucumber (about 1 large one)
  • 240g Avocado peeled and chopped (about 2)
  • 1 Tbsp Coconut Oil
  • 200g White Onions Chopped
  • 1 Tsp Minced Garlic
  • 15g Fresh Parsley Chopped
  • 500ml Boiling Water
  • Large Pinch Of Sea Salt

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Large Saucepan
  • Spatula
  • Metal Spoon
  • Blender
  • Melt your coconut oil in pan over a medium high heat

  • Add your chopped onion and garlic to pan and cook for 4 minutes

  • Peel and dice your cucumber

    Chop your parsley

  • Add this to the pan

    Mix in well and cook for 2 minutes

  • Add boiling water, sea salt and simmer for 5 minutes

  • Transfer to blender, add chopped avocado and blitz slowly then faster until smooth

  • Serve hot or chilled