Healthy Breakfast Cheesecake recipe

What you’ll need:

-Fat free greek yoghurt

-Wheetabix

-Protein powder or vanilla/almond/lemon extract

-Kefir, Dairy free milk or Milk

-Dates, blueberries, granola, chocolate

-Peanut butter (any nut butter of choice) or Jam

Method:

1. In a jar or container of choice, crush up a handful of wheetabix and mix with kefir, dairy free milk or milk.

2. In a separate bowl, mix together a few spoonfuls of your fat free yoghurt & protein powder. You may have to add a tiny bit of water or milk, as the consistency of the yoghurt will be super thick, but make sure it’s only a tad so that you still have a thick-ish consistency for that ‘cheesecake’ effect. You can also add some chia and hemp seeds. Once all mixed together, scoop your yoghurt into your jar on top of the crushed wheetabix.

3. Top your ‘cheesecake’ layer with a bit of peanut butter or jam for some extra flavour / that coulis effect. I mix mine with chocolate protein powder and top with peanut butter but mixing the yoghurt with a few drops of lemon extract and then topping with strawberry jam is sooooo delicious!

4. Leave in fridge for 3/4 hours or overnight for best results 🙂

5. Top with granola, dates, blueberries etc toppings of your choice when eating 😁

Lemon and Blueberry Overnight Oats (269cal)

Ingredients:

– Gluten Free Oats

-Almond Milk

– Blueberries

-Lemon Extract

– Flaxseed

-Hemp Seeds

Method:

1. Mix your gluten free oats, flaxseed, hemp seeds and almond milk in a bowl/container/glass (your choice) lemon extract and mix well together until you have your desired consistency.

2. Add your blueberries (and optional cranberries as pictured) and leave overnight (or for a few hours if you’re making them in the morning;))

3. Once you get back to your oats, they will be hard and have thickened as they will have absorbed the milk. You can either eat them like this or you can add more milk for a creamy texture (this is what I do).

4. Enjoy! Tastes exactly like a lemon cheesecake and only 269 calories 😉

Cauliflower Pizza Base Recipe

You’re probably reading the title of this recipe and thinking ‘YUCK’ or ‘absolutely disgusting’ BUT before you judge, give it a go because this was DELICIOUS!! Yes, cauliflower and pizza is not a combo that jumps to mind when you think of pizza (lol) but I love trying out healthy recipes and a cauliflower base was next on my list. Let me tell you all: WELL WORTH IT!

Base Ingredients:

– Cauliflower

– 1 Egg

– Goats Cheese

– Pepper, Salt and optional chilli flakes

Method:

1. Preheat your oven to 200 degrees Celsius. Cut up half a head of Cauliflower into pieces and boil on a high heat until it’s softened and you can easily stick a fork through. Drain your cauliflower.

2. Whilst your cauliflower pieces are draining, crack an Egg into your blender, add a chunk of Goats Cheese (approx a teaspoon) into the blender and add a sprinkle of Salt, Pepper and Chilli Flakes.

3. Add your drained cauliflower pieces into the blender and blend until smooth (do not be put off by the look of the texture haha).

4. Your mix should be a thick-ish creamy texture, on a sheet of baking paper pour your pizza mix into a big circle with a spoon so it forms the shape of a pizza base.

5. Heat your base in the oven at 200 degrees for 15-20 minutes. (Tip – keep an eye on your base around the 15 minute mark so that it doesn’t burn as you will be putting it back into the oven once you’ve added toppings so it might only need 15 minutes and not 20).

This was my base after 16/17 minutes and I removed it when it looked like this (which was perfect).

6. Remove your base and let cool for 10 minutes.

7. Add tomato paste, cheese and toppings of choice! Whack straight back into the oven and enjoy 😀

(Another tip, once you’ve added toppings and it’s baking in the oven try not to leave it longer than 10 minutes or it will burn so if you have mushrooms etc I’d fry them a little before chucking them onto your pizza)

Protein French Toast

Ingredients:

– 2 Slices of Bread (I buy and eat Ezekiel bread)

– Protein Powder

– Nut Butter

– Almond Milk

– Vanilla Extract

– Cinnamon

– Flaxseed

Method:

1. Place two slices of your Bread into the toaster.

2. In a wide shallow bowl, pour 3/4 cup of Almond Milk, add 2 teaspoons of Nut Butter (I used Cashew), 1 teaspoon of Flaxseed, 1 teaspoon of Vanilla Extract, 1 teaspoon of Protein Powder and sprinkle your cinnamon.

3. Mix all your ingredients together until the mix becomes creamy.

4. Add one slice of your toasted bread into the batter and let sit for 15 seconds before flipping over and leaving for another 15 seconds.

5. Add some coconut oil to a pan and place your soaked bread on a low heat. Heat for 2 minutes then flip the toast over and heat for 1 minute. Place french toast on a plate. Repeat steps 4 & 5 with your other piece of toast.

6. If you have leftover batter from your bowl, drizzle this over your French toast alongside some optional toppings like dates, bananas, strawberries or blueberries.

7. Enjoy 🙂

As you can see on the right piece of toast, I drizzled my leftover batter for a creamy sweet topping alongside some blueberries, dates and desiccated coconut 🙂

Paleo Sweet Potato Brownies

Ingredients:

– 3 Sweet potatoes

– Nut Butter

– Paleo Flour

– Cocoa Powder

– Erythritol sugar

– Vanilla extract

– Baking powder

– Maple Syrup

– Optional: pistachios, cashews, chocolate chips etc

Method:

1. Peel and cut up your sweet potatoes. Place in boiling water and leave boiling until they are soft and you can easily stick a fork through them.

2. Drain your sweet potatoes, place in a medium sized bowl and mash them up so they are puréed.

3. Preheat your oven to 200 degrees Celsius

4. On a low heat, heat up 3 large tablespoons of your nut butter of choice (I used Almond Butter for this batch but Cashew also tastes great) until the nut butter is super runny (add a tiny bit of water and keep stirring so it doesn’t burn over the heat). Once done, add into your bowl of mashed sweet potato and mix together.

5. Add half a teaspoon of Maple Syrup and a teaspoon of Vanilla Extract to your bowl and mix everything together.

6. In another medium sized bowl, add half a cup of Cocoa Powder, half a cup of Almond or Coconut Flour (I used both as I was finishing them up) a teaspoon of Baking Powder and half a cup of Erythritol Sugar and mix all dry ingredients until they are well combined and there are no clumps.

7. Slowly pour your dry ingredients into your wet, mixing well repeating the process until your dry ingredients are all mixed in and everything is well combined. You can also add a really tiny bit of almond milk just to moist the batter up a little bit.

8. Optional Step: Add optional nuts or chocolate chips into the batter.

9. Line a baking tray, pour your mix into your tray and bake in the oven at 200 degrees for 20-25 minutes.

10. Remove from oven and allow to cool before cutting into squares. ENJOY! 🙂

Keto ‘N’Oatmeal Recipe!

Small oven dish from the Range (only £2.50!)

Who here LOVES oats?! Hand up over here I LOVE them especially in the winter there is nothing more comforting than a warm bowl of porridge. If you’re on a Keto diet or looking for a low carb version of your favourite porridge recipe then look no further.

Ingredients:

– 1 Tablespoon of Chia Seeds

– 1 Tablespoon of Hemp Seeds

– 1 Tablespoon of Desiccated Coconut

– 1 Tablespoon of Flaxseed

– 1 Tablespoon of Protein Powder (I use FORM Vegan Performance Protein powder, Chocolate Peanut flavour)

-1 Teaspoon of Nut butter (Almond, peanut, cashew etc)

– 1/2 Teaspoon of Vanilla or Almond Extract

– Non Dairy Milk (I use Unsweetened Almond)

Method:

1. Preheat your oven to 200 degrees Celsius

2. Mix all your seeds together adding your protein powder and vanilla extract

3. Once all your dry ingredients are mixed well together, add your milk and your teaspoon of nut butter

4. Bake in the oven for 10 minutes

5. Remove from oven and add a little more milk if you want a creamy porridge texture or you can leave them as the cake-y texture they come out the oven as (I usually add a little more milk to mine so they’re nice a creamy)

6. Add optional toppings such as chopped dates or cacao nibs and ENJOY!

Pancake Day 2021

Hi guys, thought I would do something a little different as I LOVE pancake day and I will literally eat them for breakfast lunch and dinner haha. Here is my ‘pancake’ diary for the day. These recipes can be tried and tested any day, not just today, and just to clarify I have pancakes at least once a week so no need to save these for next year 😉

Breakfast: Chocolate Salted Caramel Protein Pancakes

Blend together: 1 egg, 1 banana, 1/2 teaspoon of baking soda, 1/2 teaspoon of salted caramel extract/flavour drops, 1 teaspoon of chocolate protein powder and 30g of gluten free oats with some almond milk

Lunch: Crepes with Eggs and Spinach

Ok cheat here hehe. I put two Crepes (store bought) in the oven whilst I fry two eggs. Once the eggs are whitening I add a sprinkle of vegan cheese over them and a HUGE handful of spinach. I remove one crepe from the oven and add one of my fried eggs with spinach then fold my crepe in half and repeat with the other. Oh my goodness when you pierce the egg through the crepe with the spinach INSANE!

Dinner: Mums homemade crepes!

Ok so for dinner I had about 8 of these (WHOOPS) vegan Nutella and banana, coconut sugar and lemon and almond butter and desiccated coconut. SO GOOD.

Hope you all enjoyed this and enjoy the Inspo 😉

Chunky Chocolate Chip Cookies

I just had to share with you all these chunky chocolate chip cookies I made this morning (yes fresh out the oven and already demolished 5!!) they are SO good and have healthy ingredients so low calorie too 😉

Ingredients

-Half a cup of Coconut Flour

-Half a cup of Almond Flour

-Two tablespoons of Nut Butter (I used Cashew)

-Half a tablespoon of Coconut Oil melted

-Half a teaspoon of Baking Powder

-Half a teaspoon of Vanilla or Almond extract (your choice)

-Half a bar of Dark Chocolate (I use 80%) chopped into big pieces for your chocolate chips

-2 Eggs

-Quarter cup of Almond Milk

-Erythritol Sugar

Method:

1. Preheat your oven to 180 degrees. In a bowl mix together your Flours, Erythritol Sugar and Baking Powder. Add both Eggs into the bowl.

2. On a low heat, melt the Coconut Oil until it is liquid and add to your bowl of dry ingredients. Then add your Vanilla Extract and Nut Butter and mix the batter well until everything is combined.

3. Slowly add the milk into the mixture and keep mixing until the dough is wet but not soaking (Add the milk little by little so your dough doesn’t get too wet as you can always add more to get the desired texture but you cant take out).

4. Grab your bar of dark chocolate (you can also use milk or white it’s completely up to you) and break off medium sized chunks and add to your cookie batter. Mix everything in well.

5. Line a baking tray with grease proof paper and with a spoon start spooning out the mixture into big chunks making sure they stay round and thick. You don’t want to flatten them too much and you also want a whole teaspoon (if not just a bit over) of the dough (this is what makes them nice and chunky!!). Repeat until all dough is used up.

6. Bake in the oven for 10-15 minutes and remove. Leave to cool for 10 minutes and make sure you left them cool down completely before transferring to a plate as they will be soft and more likely to break in half.

7. Enjoy!!

Easy Creamy Avocado & Mushroom Pasta

Hi guys, thought I would share this super easy and simple creamy avocado pasta with you all. It’s delicious and really easy to make, a go to for cold winter evenings or when you’re starving and need to fill that hole quickly! 🙂

Ingredients:

-Pasta of your choice (the great thing about this is you can use ANY pasta you want)

-1 large Avocado

-Mushrooms

-Olive Oil

-Garlic

-Soy Sauce (optional)

-Almond milk

Method:

1. Boil your kettle and pour the boiling water into a pan on a medium heat

2. Once the water is boiling, add a sprinkle of salt to the water and then add your pasta. Leave to boil on a medium heat

3. Whilst your pasta is cooking, add your mushrooms into an oven proof dish and heat in the oven with a tiny drizzle of olive oil for 10 minutes

4. Cut up your avocado into small pieces and put into your blender (if you don’t have a blender use a ripe avocado and mash with a fork). Add the garlic, a few drops of soy sauce, 1/2 teaspoon of olive oil and some almond milk into the blender (tip, start off by adding a small amount of almond milk as you want your sauce to be super thick and creamy and you can always add more milk/water if necessary to thin out, just depends on the consistency you’re wanting) and blend all ingredients together

5. Once your pasta is cooked, drain the pasta and put it back in the pan over the stove/cooker. Add your mushrooms and the avocado sauce and mix together on the lowest heat. Add a tiny bit of black pepper and voila- all done!

Chocolate Protein Pancakes

Happy Hump Day!! Here I am sharing with you my breakfast from this morning (was craving pancakes SO bad and when they’re healthy you can have them whenever hehe).

Ingredients:

– 1 Egg

– Oat Milk

– 1 Banana

– 1/2 teaspoon Bicarbonate of Soda

– 1 teaspoon Protein powder (mine is Form Vegan Protein – Chocolate Peanut)

– 1 teaspoon of gluten free Oats

Method:

1. In a blender, combine all dry ingredients and add 1 egg and 1 banana

2. Add some oat milk (little by little so that you can monitor the pancake mix doesn’t get too runny) and blend all ingredients together

3. Heat up a tiny bit of coconut oil on a non stick pan

4. Add some of your pancake mixture to the pan once the oil has melted and once the top side starts to have tiny holes, flip over to heat the other side

Once your pancakes have these little holes all over they are ready to be flipped 🙂

5. Enjoy your pancakes!!

6. Optional toppings – Almond butter and dates, blueberries and yoghurt etc