Tag: food

Almond-Berry Protein Pancakes (aka the perfect post-workout breakfast!)

Almond-Berry Protein Pancakes (aka the perfect post-workout breakfast!)

I made these Protein Pancakes for Tom and I for an Easter Breakfast after our traditional sunday morning workout.

I have honestly never seen someone eat something so fast!

These pancakes have a good 20-25g of protein per portion (depending on which protein powder you use) making them a brilliant post-workout meal. Super fresh and healthy, loads of good fats. Not to mention they’ll fill you up until dinner!

Considering this was the first time I’d made protein pancakes (and also considering I completely improvised the recipe!) I was very proud of myself. It also just goes to show just how easy they are to make!

You can obviously vary this recipe depending on your berry/nut butter preferences. The strawberry and almond butter combination went really well and the added crunch from the sunflower seeds was perfect. However if you fancied throwing in a few blueberries or chocolate chips then that’d probably go down a treat too!

I won’t keep you waiting any longer though – these are just too good:

Almond Berry Protein Pancakes: Simple Recipe for the Perfect Post-Workout Breakfast!

 

Ingredients

Makes 6 medium sized pancakes.

  • 2 Medium bananas
  • 1 Teaspoon baking powder
  • 1 Tablespoon of oats, flaxseed or oatbran
  • 3 Tablespoons of ground almonds
  • 2 Eggs
  • 2 Scoops (around 60g) unflavoured protein
  • A Splash of water or almond milk to to soften the batter (if necessary)
  • A Couple of teaspoons of coconut oil

 

To Serve:

  • Almond butter- around a tablespoon per person (I used a sachet of Pip & Nut Coconut and Almond Butter. YUM). Obviously you can pretty much use any nut butter of your choice.
  • Any berries of your choice
  • Mixed Sunflower and pumpkin seeds
  • A drizzle of honey

Almond Berry Protein Pancakes: Simple Recipe for the Perfect Post-Workout Breakfast!

Method

In a large mixing bowl, mash the bananas with a fork or spoon. When they’re well mashed with not to many lumpy bits, add the oats, baking powder, ground almonds and protein, until all the ingredients are well combined.

Whisk the eggs lightly in a jug, before stirring them into the banana mixture. Again, stir well, adding any water/almond milk if necessary. The mixture shouldn’t be too sloppy though!

Heat some of the coconut oil in a large frying pan over a medium to high heat. You can then pour in a spoonful of the mixture at a time. They’ll take about two or three minutes to cook on each side. I usually do mine about 10 cm in diameter and about an inch thick, so cooking time will obviously vary depending on the size.

These pancakes tend to brown quite quickly, so don’t worry if you think they look too dark. Just keep sniffing to makes sure they don’t burn!

I like to keep mine warm in the oven until all the batter is cooked.

Chop up whatever berries or fruit you’re serving with your pancakes. Put your protein pancakes on a plate, drizzle with almond butter, honey and top with your fruit and seed combo!

Enjoy 🙂

Almond Berry Protein Pancakes: Simple Recipe for the Perfect Post-Workout Breakfast!

Do you have a favourite post-workout meal?

 

Recipe: Peanut Butter Protein Bars

Recipe: Peanut Butter Protein Bars

These Peanut Butter Protein Bars are ideal for if you need some fuel to keep you going throughout the day. Super easy to make and deliciously fudgy, they’re perfect for that post-workout muscle repair. They will also help to keep you full until dinner time! These bars have no added sugar and all-natural ingredients, therefore they’re definitely one to bookmark!

Protein Bars

All the rushing around from my first week as a freelance personal trainer left me, quite unsurprisingly, absolutely exhausted. Combine that with the dreary weather we’ve been having in London at the moment and it wasn’t too much of a shock that I spent my first weekend of my new life fighting to recover from a pretty horrible infection!

The moment I felt myself getting ill I truly realised the weight of responsibility that you have as a complete freelancer, which includes no sick-pay! So if I didn’t fight this thing then that’s money that wouldn’t be going into my bank!

Pretty much straight away I grabbed the nearest plate and piled it full of nutrients- starve a fever, feed a cold, right? That’s what my Grandma used to say, anyway.

I followed this on with the most delicious bowl of Pho at the weekend, because absolutely nothing clears the sinuses like veggie noodle soup with plenty of Sriracha!

It had been a while since I’d baked anything, so as I started to feel better, I decided that it’d be really worth having some healthy, nutritious snacks about the house. These bars are great because I can just grab one on my way out to meet a client, or save it for the break in between classes.

 

Peanut Butter Protein Bars

Ingredients

 

  • 220g Dates
  • 2 Teaspoons Coconut Oil
  • 2 Medium Bananas
  • 1 Tablespoon Cacao Powder
  • 1 Tablespoon Ground Coffee
  • 90 Grams Protein Powder (I used Raw, Unflavoured Pea Protein)
  • 2 Tablespoons Peanut Butter
  • 1 Tablespoon of Coconut Water (or just regular water)
  • 100 Grams Cacao Nibs, or Dark Chocolate Chips (optional- roughly chopped walnuts would also work very well)

 

For the Topping

  • 1 Tablespoon peanut butter
  • 100g Ground Hazelnuts

 

Method

Line a square baking tray with greaseproof baking paper, then leave to one side.

Blitz all the ingredients (except the cacao nibs) in a blender until nice and smooth. You may have to take the blender off and stir every now and then so you can make sure that there are no lumps.

Now you can stir in the cacao nibs, if using (these can be replaced with roughly chopped nuts). Spoon it all into the baking tray and level it all out with a fork or spatula.

Freeze for 1 hour.

After the hour is up, take the tray out and drizzle with the peanut butter and ground hazelnuts. At this stage you can also add any other toppings of your choice. Dried cranberries would go very well, if that’s your sort of thing. 

Freeze for a further 2 hours, or overnight, before cutting into small squares or slices.

I’d definitely advise that you keep these ones in the freezer so that they don’t lose their shape and go all squishy.

That’s it! I was a bit doubtful at first about the whole freezing method thing, however it works an absolute charm and gives the bars a lovely smooth texture. I’d love to hear what you think in the comments!

Protein Bars

Protein BarsProtein Bars

Tomatoes and Mozzarella with Creamy Homemade Pesto (or toms on toast…)

Tomatoes and Mozzarella with Creamy Homemade Pesto (or toms on toast…)

Tomatoes and Mozzarella. An all time favourite; a classic. Easily adaptable but always juicey- it’s the Romeo & Juliet of the culinary world.

After publishing my recipe for Harissa-Roast Aubergine and Spiralized Greek Salad, I suddenly realised that the majority of my recipes, although uncomplicated in principle, seem to involve several ingredients and lots of fiddly tasks. Not to mention a whole load of washing up afterwards.

This salad (or sandwich if you opt for the toast version – which I’d advise that you do at least once) is the opposite. Barely any ingredients and nothing you wouldn’t necessarily have in a store cupboard (except, perhaps, the pine nuts). It’s as simple as it is tasty.

Tomatoes and Mozzarella

Tomatoes and Mozzarella with Creamy Pesto (or tomatoes on toast)

 

Ingredients

  • 4-5 Large Tomatoes
  • 150-200g Fresh Mozzarella
  • 2 Large Handfuls of Fresh, Washed Spinach
  • Toasted Dark Rye Bread, to serve (optional)

Tomatoes and Mozzarella

For the Pesto

  • Juice of half a lemon
  • 50 ml Olive Oil
  • 3 Large Handfuls of Fresh Basil
  • 20 grams Pine Nuts
  • 1 Clove Garlic
  • A splash of water
  • Salt & Pepper to season

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Method

Put the spinach into a bowl. Drain the mozzarella of any excess liquid and slice into circles, approximately 1cm in thickness/depth. Cut the tomatoes into similar rounds and arrange both the tomatoes & mozzarella on top of the spinach.

For the pesto, simply bung the whole lot of ingredients into a blender, and blitz until creamy. This is a cheat’s way of doing things, and creates a lovely smooth, sauce-like pesto. If you prefer something more traditional and chunky, you’d have to go for the old-fashioned method, with a pestle and mortar.

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Drizzle the pesto over the tomatoes and mozzarella, and whether you choose a bowl or a slice of hot and crunchy toast, it’ll be equally delicious.

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The thing to remember about homemade pesto is that all the ingredients are fresh, so the flavour is very strong; much more so than what you get in shop-bought jars. This means that you barely need any for the flavours to come across – just a few splodges here and there.

Tomatoes and Mozzarella