Smoothie Of The Week – Frozen Banana And Peanut Butter From Deliciously Ella (GF, DF, V)


This really is delicious from Deliciously Ella 🙂

Frozen Banana and Peanut Butter Smoothie

So simple.  I used 200ml Coconut Milk instead of the brown rice milk as thats what I had in and put 2 Tbsp of Peanut Butter in it.

Calories 404, Protein 13g, Carbs 33g, Fiber 5g, Sugar 27g and Fat 25g

Curly Kale With Chilli Pesto Pasta (GF, Egg Free, Vegetarian)


This Pesto is so simple and scrummy, uses kale in a lovely way.

Its delicious hot or cold so leftovers make a perfect lunch delight.

Makes 6 portions.

Macros per portion:

Calories 362, Protein 12.66g, Carbs 34.33g, Fat 19.17g and Fiber 1g


  • 1 Tsp Coconut Oil
  • 50g Fresh Curly Kale
  • 1 Tsp Minced Garlic
  • 100g Grana Padano
  • 100g Pine Nuts
  • 100g Ricotta
  • 1 Tsp Crushed Chillies
  • 1 Tsp Sea Salt
  • 250g Dried Free From Penne Pasta

You will need:

  • Wok
  • Large Saucepan
  • Blender
  • Spatula
  • Measuring Spoons / Scales
  • Sharp Knife


  • I used this Free From Pasta from Sainsburys

  • Pop pasta in large saucepan and add boiling water.

    Cook for 8 minutes

  • Add coconut oil to wok over a medium high heat

  • Add kale and minced garlic

  • Stir and cook until starting to wilt

  • Cut up your grand padano and add with pine nuts to blender.

    Blitz until texture is like breadcrumbs

  • Add kale and crushed chillies and blitx until combined

  • Add ricotta and blitz until well combined

  • When pasta is cooked, drain and stir in your pesto

    Mix until well combined

  • Serve and enjoy.

    This keeps well in an airtight container and is great cold for lunch