✖️🐰 Protein Hot Cross Buns 🐰✖️
SAVE AWAY!! RECIPE BELOW 👇🏻
If you're a massive fan of hot cross buns like I am, then why not enjoy some baking fun this long weekend with my Healthier Hot Cross Buns recipe ✖️😋
Save away and tag me if you give it a go so i can share the deliciousness!
✖️🐰 PROTEIN HOT CROSS BUNS 🐰✖️
260g flour of choice
1/2 cup vanilla protein powder (salted caramel flavour is also amazing!)
1 tsp baking powder
1/2 tsp bi carb soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp all spice
2 tblsp coconut oil
1 tblsp raw honey or sugar free maple
1/2 cup milk
1 egg, beaten
1/4 cup sultanas
1/4 cup pitted dates, chopped
1/2 orange rind, zested
2 tblsp flour
2 tblsp water
1. Preheat oven to 180C and line a baking tray with baking paper.
2. Beat the bicarb into the milk first so it reacts. The beat in the remaining wet ingredients until well combined and then stir in the orange rind and sultanas.
3. Sift the remaining dry ingredients into the wet ingredients and fold mixture until combined (it should clump together when you pick up spoonfuls. If not add a little more flour)
4. Drop spoonfuls of mixture quite close together on the baking tray. It should make 12 buns depending on your desired size.
5. Leave to rise for around 1 hour in a warm place.
6. Make the cross mixture by mixing together flour and cold water in a small dish until smooth but quite thick. Using a spoon or piping bag make crosses on top of each bun.
6. Bake at 180C for 15-20 mins or until golden.
7. Brush a little sugar free maple over the tops while still warm if you want the gloss!
Macros: P 7.5g C 19.5g F 4.4g
(dependant on brands used)
🐰HAPPY EASTER WEEKEND 🐣
Discount link for @vpa_australia , which is what I used, in my bio if you want some!
Sunny-side up eggie baskets because storms are brewing something fierce today! 🍳☔️🌪
We were just told our work day will end early due to severe weather. Partly excited to start Easter break early, partly terrified of this crazy weather coming our way 🙈 MIXED FEELS!! 🤣 Regardless, it’s a good day and I’m excited for the weekend and our magical trip! ✨‼️
I’ll be posting my snacks/packing essentials when I get home around lunch time so stay tuned for that! Also be sure to enter our giveaway in the previous post! Lots of goodies in it! 🤩
Brekkie deets 👉🏻 spiralized zoodle baskets sautéed with two sunny side eggs, vegan GF toast with almond butter, some banana slices, and cinnamon sprinkling! 😋 simple and yum!
BBQ chicken pizza 🍕
Chicken on a pizza... I could never get that excited about it or BBQ sauce. Thanks to my A Level student for the suggestion though, I am definitely making this again... #converted !!! 😋
250g bread mix, I used Wright's Mixed Grain today but have used their Ciabatta mix previously
8 baby plum tomatoes, diced (cherry toms or 1 medium tom of any kind also ok)
3 tbsp homemade BBQ sauce from @hungryhealthyhappy
1 chicken breast, grilled for 20 minutes with some olive oil, salt and pepper and then shredded
1/2 green pepper, sliced
1 small red onion, slices
Grated cheese, I'm a fan of Red Leicester
1️⃣ Follow the instructions on the bread mix packet to make your pizza dough. I also add a glug of olive oil and rest the dough for longer in a warm place.
2️⃣ While your dough is resting, mix all of your 'pizza sauce' ingredients.
3️⃣ Add another glug of olive oil to your rested pizza dough and knead again for a 2 - 3 minutes. Roll out into a circle, about 0.5cm thick and place onto a pizza tray.
4️⃣ Build up your pizza - start with an even spreading of the 'pizza sauce' and then add your toppings one by one, ending with the grated cheese.
5️⃣ Cook your pizza, fan oven 180 degrees Celsius for 30 minutes. Switch oven off and leave pizza for another 5 - 10 minutes.
6️⃣ Slice up and serve! I served mine yesterday with a salad (spinach, sliced cucumbers and artichokes), coleslaw and leftover sweet potato wedges.
After two failed attempts I have finally perfected a gluten free and vegan banana bread! 🙌🏽 No weird GF flour taste, super fluffy and delicious! Made using micro-sliced chia seeds (Mila) from @livepureglobal which is my new favourite product to bake with! Recipe linked in my bio!
Hope you give this a try, and let me know if ya do! 🌿🍌 #sp
I think it’s safe to say that TAO might be our new favorite. Y’all, the dumplings are to die for! 🥟
We should probably visit all the locations now - Vegas & Chicago down! 🥠 Travel with these two is always an adventure & Chicago was no exception! #tourdetao#taochicago#squadgoals#simplyjoyful
Cheap Tuesday - dinner for 2 for less than £5
Baked bean enchiladas, sweet potato wedges and salad - £2.38 (£1.19 per person!) 👌
1 tin of baked beans - £0.34
1 tbsp vegetable or sunflower oil
Pinch of oregano
1 small shallot, finely chopped (or 1 small white/red onion or 2 spring onions) - £0.05
1/4 tsp turmeric
1/4 tsp salt
1/2 tsp red chilli powder
1/2 tsp ground coriander
2 tortilla wraps - £0.24
30g grated cheese - £0.20
2 sweet potatoes, approx 250g, cut into wedges (optional to leave skin on) - £0.37
1 tbsp rapeseed or olive oil
Salt and pepper to season sweet potato
65g baby spinach - £0.48
1/2 cucumber, chopped - £0.30
8 baby plum tomatoes, sliced (or 1 salad tomato) - £0.25
1/2 lemon - £0.15 🍋
1️⃣ Place sweet potatoes on a baking tray lined with parchment - coat in the rapeseed or olive oil and season with salt and pepper
2️⃣ Cook sweet potatoes for 30 minutes - fan oven 200 degrees Celsius
3️⃣ Meanwhile, put vegetable oil and oregano in a medium saucepan on a medium heat and wait until they start sizzling
4️⃣ Add shallot and fry for about 5 mins, you may need to turn the heat down so they don't burn
5️⃣ Add baked beans, salt and spices and heat through
6️⃣ Share out the baked beans between 2 tortillas - place filling in the middle of each tortilla and then bring the sides together. Place in a baking dish side by side
7️⃣ Top the tortillas with the grated cheese and cook in the oven alongside your wedges for 10 - 15 mins. You want the cheese and beans to be bubbling, the tortillas will brown too
8️⃣ Meanwhile, prep your salad and squeeze lemon juice over and season of desired
9️⃣ Plate up your enchilada and wedges with your salad and enjoy!
🍦 DOUBLE CHOC ICE CREAM SANDWICHES 🍦SAVE AWAY FOR DESSERT LATER!!
Since it's almost Easter, all things chocolate seem appropriate 🙊🍫
These are seriously so easy and would be an absolute winner at any Easter brunch!
All you need is:
🍫1 packet of sugar free digestive biscuits
🍫 1 tub of Salted Caramel Coconut Frozen Dessert
🍫 1 block of your favourite dark chocolate (or any spare Easter eggs 😉)
🍦Simply place one giant scoop of Salted Caramel Ice Cream on top of half the packet of biscuits
🍦Smoosh another biscuit on top of each one
🍦 Melt chocolate and dip half of each ice cream sandwich into the choc!
I grabbed all these ingredients from my local @aldiaustralia to make this #aldicreations 💖 .
Easy fish taco
425g pkt Birds Eye Oven Bake Original Crumb Fish Fillets
6 small flour tortillas, warmed
1/2 cup (130g) tomato salsa
3 cups (180g) finely shredded lettuce
2 tomatoes, seeded, chopped
2 tablespoons red onion, finely chopped
1 tablespoon fresh coriander, chopped
1 cup (120g) shredded reduced-fat tasty cheese
Light sour cream, to serve
Lime wedges, to serve
Cook the Birds Eye Oven Bake Fish Fillets following packet directions. Remove from oven and halve the fillets crossways.
Spread the tortillas with salsa. Fill with lettuce, tomato, onion and coriander. Top with fish pieces and sprinkle with cheese. Serve with sour cream and lime wedges.
Craving a snack?
Here’s my go to. Sauerkraut stuffed avo energy bomb!
So easy, delicious and packed with slow burning calories that will stave off the afternoon energy slumps.
Tip: drizzle with olive oil for that extra fatty goodness and a sprinkle of sea salt for minerals.
Fermented veggies, especially beetroot, are great at stimulating bile production, which is essential for your digestion and absorption of fats and fat soluble vitamins.
Watercress soup - serves 1
Found some watercress in the freezer so made this for a light dinner yesterday... with a cheeky slice of cheese on toast topped with garlic pepper 😋
Recipe same as my asparagus soup from a few days ago, just substitute the asparagus for a generous handful of watercress!
One of the longest & tormenting Mondays. I’m glad Maki-san gave me some joy & strength, albeit only lasting bout 30min. I swear I felt like a druggie the whole day without my daily dose of Toastbox’s kopi siew dai. I brought a sachet of kopi-o from home to work today to try, and EEEEWW no caffeine kick, no coffee aroma. So much for tryna be thrifty & slightly healthier 😒
Know what? BACK TO TOASTBOX TMR AND FOREVAAAA.
Positive note: 3 more working days!💪🏻
Looking for dinner ideas?
Lean turkey burger with sweet potato wedges
1 large sweet potato (about 190g), cut into wedges
260g turkey breast mince (under 5% fat)
1 small red onion, diced
1 garlic clove, grated
1 large egg, beaten
1 apple (about 70g), peeled and grated
2 tsp dried oregano
1 tsp paprika
15g coconut oil
135g green vegetables (spinach, kale, broccoli, or green beans)
1. Heat oven to 180C/160C fan/gas 4. Zap the sweet potato wedges in the microwave for about 6 mins on full power until just turning soft. Leave to rest for 30 secs.
While the sweet potato is spinning in the microwave, mix the mince in a bowl with the onion, garlic, egg and apple. Get your hands stuck in and work the ingredients together with a good pinch of salt and pepper, the oregano and paprika. Shape the mixture into two burgers about 3cm thick. Place on a baking tray in the oven for 15-20 mins until cooked through.
Heat the coconut oil in a large frying pan over a high heat. Add the sweet potato wedges and shallow-fry for about 3 mins each side until they are nicely browned all over and cooked through to the centre. (Alternatively, toss in the oil and roast in the oven for 15-20 mins.) Drain on kitchen paper, then season with a good pinch of salt.
Serve the burgers with the sweet potato wedges and a portion of green veg either steamed, blanched or boiled.
Sunday bowl food 😋
Egg-fried rice - serves 2
This was enough for me but you could add chicken to this when frying the veg or serve alongside a piece of grilled chicken.
I used to worry I wasn't getting enough protein but really grateful for the books by @doctors_kitchen which focuses on plant-based protein... this is definitely my preference! 👌
1 small red and green chilli, sliced (optional to keep the seeds)
1 clove of garlic, finely chopped
Thumb size piece of ginger, grated
1 shallot, finely chopped
1 medium carrot, cut into matchsticks
3 stems of tenderstem broccoli, each cut into about 3 pieces
1/2 green pepper, sliced
2 chestnut mushrooms, sliced
1 pak choi, chopped
Handful of frozen peas and sweetcorn
125g cooked rice (I used brown basmati)
2 eggs, whisked with salt and pepper
2 tbsp soy sauce
1 tbsp sesame oil
Generous pinch of sesame seeds
Chopped coriander, to serve (optional)
1️⃣ In a wok, toast the sesame seeds in the sesame oil on a medium heat for 2 minutes
2️⃣ Add the garlic, ginger, chilli and shallot - fry for 4 - 5 mins
3️⃣ Add the broccoli, carrots and pepper - fry for a further 3 - 4 mins
4️⃣ Add the mushrooms and pak choi and fry for a further 3 - 4 mins
5️⃣ Add 1 tbsp soy sauce, frozen peas and sweetcorn and cook for 1 min
6️⃣ Add the cooked rice and other tbsp of soy sauce
7️⃣ Push the rice & veggies to one side of the wok and then pour in the whisked eggs
8️⃣ Wait until the eggs look like they're beginning to set (like an omlette) and then scramble before mixing in with the rice & veggies
9️⃣ Cook for another 3 - 4 mins until the eggs are cooked through
🔟 Serve immediately and garnish with the coriander if desired
Friday night bowl food!
Risotto - serves 1
65g arborio rice
2 tbsp olive oil
1 clove garlic, finely chopped
1 small shallot, finely chopped
2 - 3 chestnut mushrooms, sliced
35g frozen peas
300ml vegetable stock (I use 1tsp Bouillon powder or one stock cube is fine)
15g grated cheese, I like using Red Leicester
Knob of butter
Black pepper, to taste
1/4 lemon wedge 🍋
1️⃣ Place olive oil, garlic and shallot in a medium saucepan over a medium heat. Fry for 5 minutes.
2️⃣ Add mushrooms and fry for a further 3 minutes.
3️⃣ Add arborio rice and mix well, you want the olive oil to coat the grains of rice. Give it 1 - 2 minutes and you'll see the edges of the grains start to turn translucent.
4️⃣ Pour in 2 - 3 tbsp of the stock and stir the risotto well.
5️⃣ Once the liquid has evaporated, add some more stock. Stir and add more stock... and so on! It will take about 20 - 25 minutes for the rice to cook. Try a spoonful after this time to double check! Add the frozen peas after about 20 minutes.
6️⃣ Once the rice is cooked, turn off the heat and add the butter and cheese. Stir well until both have melted.
7️⃣ Finish by squeezing the lemon juice and adding black pepper.
8️⃣ Serve with a portion of vegetables - I've gone for tenderstem broccoli, sugar snap peas and carrots today.
Bon appetit! 😋
Asparagus soup - makes 1 very generous portion
6 salad potatoes (or a medium white/red potato, I use what I have in the fridge)
1 medium carrot
Approx 10 asparagus spears, chopped (I used the asparagus ends from about 1 packet, about 20 spears)
1 tsp Bouillon powder
1/2 tsp mixed herbs
Salt and pepper
1️⃣ Chop the potatoes and carrots into small cubes, about 0.5cm
2️⃣ Put in a medium saucepan and cover with water. Bring to the boil
3️⃣ Once bubbling, turn down to a medium heat and add asparagus, Bouillon and mixed herbs
4️⃣ Simmer until vegetables are cooked, approx 10 minutes
5️⃣ Use a food processor or a hand blender to blitz the soup
6️⃣ Season with salt and pepper
Could def go one of these date pudding again! Drenched in vegan salted caramel sauce yasssss! 😍 So so decadent and delicious!
Freakin love dessert am I right! 🤤
These are vegan and so easy to make! 🌿 Recipe for these are linked in my bio! Definitely check it out and give it a try!