Tag: peanut butter

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



  • 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



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

Recipe – Courgetti Pad-Thai Salad

Recipe – Courgetti Pad-Thai Salad

I don’t know about you, but I’ve never been a massive fan of the sandwich. This is a longstanding arrangement, going back to when I was an inordinately fussy-eater as a child – I didn’t like the idea that what I was eating was hidden between two slices of bread.

Thankfully, I am far from fussy with food anymore (although I’m still just as stubborn in general). Nevertheless, for some reason, my dislike of sandwiches has stuck- nowadays I just find them a bit boring, and I tend to prefer fork-food to finger-food.

I like to create inventive salads and snacks to take into work for lunch every day because, let’s face it, nothing is worse than sitting at a desk all day without having something to look forward to at lunchtime.

This is one of my all time favourite recipes, a result of several attempts of trial and error before getting the final thing just right. I’m not going to claim that it’s really authentically Thai (because it’s probably not) but it’s so flavourful and aromatic and I often get my colleagues asking what it is and how to make it.

There is a fair amount of prep involved but honestly it’s so worth it – it’s also great for lunches because you can make a big batch in advance and divvy it up into tupperware, so really you’re saving yourself time from having to worry about tomorrow’s lunch during the week.

Courgetti Pad-Thai Salad

Courgetti Pad Thai Recipe


For the Salad

  • 3 large or 4 small courgettes, spiralized or peeled into long thin slices
  • 4 medium carrots, grated (or a small bag of the pre-grated stuff if you’re like me and would rather hoover the entire house than grate even the tiniest square of cheese)
  • Half a small red cabbage, thinly chopped
  • 1 bell pepper in a colour of your choice
  • 3-4 spring onions or salad onions
  • 2 fresh red chillis, thinly cut
  • A couple of handfuls of kale
  • A handful of bean sprouts (optional)


For the Dressing

  • Juice and grated zest of one lime or you can literally just shove the whole thing into a strong blender (ditto above, I hate grating)
  • 1 clove of garlic, crushed
  • 1 teaspoon of finely chopped ginger
  • 1 tablespoon tahini
  • 2-3 teaspoons of peanut butter (optional)
  • 100ml water
  • 75ml sesame oil
  • 100-150ml rice wine vinegar (I like mine really vinegary, but realise that this isn’t to everyone’s taste)
  • 75-100ml soy sauce or tamari
  • Salt, pepper and a few more dried chillis (optional)


Optional Garnishes

  • Unsalted peanuts (for added crunch)
  • Handful of chopped fresh coriander
  • Sprinkling of sesame seeds

Should be enough for 5 lunchtime portions.


I realise there’s quite a lot of ingredients, but you can do loads with things like soy sauce and fancy oils and vinegars, they last a long time too, so hopefully they’ll be worthwhile additions to your store cupboard.


Also, the great thing about this salad is that apart from a few really essential ingredients (courgette, soy, tahini, sesame oil etc) you can change up the veg, the garnish and the flavourings in the dressing depending on what you like, how you feel, and (as I realise this might not seem like the thriftiest of salads) whether payday has just been or not…



Spiralize, julienne or peel your courgettes into long thin noodles and finely slice the rest of the veg into long, thin slices too. Chuck all the salad ingredients into a big bowl and make sure they’re well mixed.

Courgetti Pad Thai Recipe

For the dressing, either chuck everything into a powerful blender, or you can whisk the ingredients by hand in a jug – just make sure that the garlic and the ginger is nice and finely chopped. Blend or whisk until you get a nice, slightly thick but smooth dressing.

Courgetti Pad Thai Recipe

I much prefer to dress the big batch immediately, using my hands to really mix everything together before separating into the tupperwares. This way the veg can soak up all the flavours throughout the week. However, if you’re worried about soggy veg, you can always keep the dressing in a jar in the fridge and pour a bit on each morning.


Simple as that really! After the chopping is over and done with it’s just a case of mixing together and bob’s your uncle. Again, it’s a really versatile salad, so have a play around with your ingredients to get the balance just right for your tastes. If you give it a go, I’d love to hear what you think in the comments!

Courgetti Pad Thai Recipe