Chocolate Chip Oatmeal Cookie Cups.

I may have fallen off the health wagon with this one.

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But you know what? It was worth it.

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These are bite size (well if you’ve got a huge gob like yours truly) gluten free cups which you can fill with more food! I had it for breakfast with yoghurt, and for dessert with ice cream and chocolate sauce (the latter is obviously more preferable). But if you fancy it, maybe try strawberries (and chocolate) or thick, whole milk with extra chocolate chips (I think there’s a pattern here…). Let me know what you stuff yours with!

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This makes 12, which is quite a lot, so you get to eat more (or share, whatever).

Ingredients:

2 1/2 cups gluten free rolled oats

2 Tbsp. flaxseed

sprinkling of salt

1/3 cup maple syrup

2 Tbsp. peanut butter

1/4 cup rapeseed oil

1 ripe banana, mashed

2 Tsp. vanilla extract

200g chocolate chips (I went for dark but feel free to use milk or even white)

In a large bowl, mix the oats, flaxseed and salt.

In a glass bowl, combine the maple syrup and peanut butter and blast in the microwave on high until it’s bubbling (about 1 min). Add this to the mashed banana, and add in the vanilla extract and rapeseed oil.

Pour these wet ingredients into the dry oat mix and combine – they should be moist but not sticky. Place in the freezer for about 20 minutes.

Preheat the oven to 190C and grease your cupcake trays.

Remove the mix from the freezer and stir in the chocolate chips. It does not taste good at this point if you sneakily sample it (of course I did) but do not worry! Divide the mix into the cupcake tins and press from the bottom up so it has a dip in the middle (hence the cup).

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Bake for about 10 minutes and let cool for 5 before taking them out the tray. DO NOT BE IMPATIENT! Or these poor babies will break. And we don’t want that, do we?

Once cooled, remove by gently sliding a knife around the side, then fill with your chosen poison and demolish.

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Oat Crusted Potato Cakes with Bacon.

Finally! Bootcamp restarts tomorrow!

It’s only been a week since the last one finished and, guess what, I’ve done basically no exercise since. Uh oh. My trainer will kill me!

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What I have done however is gorge myself on carbs. Mainly potatoes. Oh how I love a potato! Jacket potato, mashed potato, cheesy mash… I pick on them at work (mainly new potatoes which I then smother in butter) or live off a jacket potato with tuna for lunch. Starting to turn into Mr. Potato Head I fear!

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So my challenge (on top of bootcamp) is to TOTALLY give up white, floury potatoes. I will still allow myself sweet potatoes mainly because mum rarely buys them and because they are much healthily (lower GI, high in iron, magnesium etc). But this will be tough.

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So here it is! My last potato recipe before hell-on-earth starts tomorrow in the form of a potato-less world for me. Although I may have a jacket potato for dinner..

Ingredients for 2:

1 medium-large floury potato

1 Tbsp. flour (I used GF)

about 75g gluten free rolled oats (not instant)

4 rashers bacon

salt and pepper

rapeseed oil

Start by boiling the potato in salted water for about 15 minutes, or until tender. Drain and mash. Add in the flour and 2 Tbsp. oats. Season and mix. Place some oats in a bowl. Shape the potatoes into rounds and dip each side into the oat bowl to cover – you may just need to press on the oats for them to stick. Heat about 2 Tbsp. oil over a medium heat and add the potatoes. After about 2 minutes, flip them then get your bacon going. Serve up with a healthy dollop of ketchup.

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Sweet Potato Hash Browns with Sausages and Balsamic Cherry Tomatoes.

AKA. The alternative fry up.

And just as effective on a hangover. Not that I’m speaking from experience at all…

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This is your basic fry up just turned up a notch; you don’t lose the sacred sausages (innuendo much?) necessary to a fry up, nor the hash browns but you add a little pazzazz (I don’t think that’s a word but you get the gist). By making your own hash browns, you’ll not only gain brownie points for whomever you make it for (yourself?!), but this recipe calls for sweet potato, which complements the sweet, balsamic tomatoes perfectly. Who needs ketchup, eh?

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You can easily sub in veggie sausages to make this veggie friendly, and feel free to add a rasher or two of bacon for more hangover aid.

Ingredients for one:

3 good quality sausages (I used gluten free chipolatas)

1/2 sweet potato, peeled and grated

1 egg

handful of cherry tomatoes

1 Tsp. caster sugar

1 Tsp. balsamic vinegar

rapeseed oil

salt and pepper

Cut up your sausages and heat the oil over medium heat. Place them in the pan and keep turning them so they don’t burn.

Meanwhile mix the grated potato with the egg and season. Divide into two portions (for two hash browns).

Check the sausages are golden and cooked through, then remove from the pan and keep warm.

In the same pan add the grated potato – flatten them slightly with the back of a spoon. After 2-3 minutes, flip them.

IMG_1705 Heat some more oil in a separate pan and add the tomatoes, caster sugar and balsamic vinegar.

By the time your hash browns are cooked, these should be heated through – I squished mine to get the juices mingling but that’s a personal thing.

Plate up the hash browns with the tomatoes and sausages on top.

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Baked Eggs in Avocado.

Do you ever get excited about an online order?

I know it’s pretty boring – you’ve seen what you want, you wait, then you order it. But I get so excited once I’ve input all my deets and I know my order is on the way. This time – a new duvet covet for uni. As if it couldn’t get anymore boring!

It looks so pretty! Plus it has ribbon ties.. I’m so sad.

IMG_1701 Moving on! This recipe can survive off two ingredients, and is perfect for a simple, filling yet slightly luxurious brekkie. Just give it time to cook your eggs to your liking.

Ingredients:

1/2 avocado

1 egg

salt

crushed red pepper

Heat the oven to 150C. Shell the avocado a bit so that the egg will sit nicely in the hole left by the pit. Crack the egg into it and sprinkle a touch of salt onto it. Cook for 10-12 minutes, or less if you like a runnier yoke. Remove from the oven and sprinkle with the crushed pepper. Demolish!

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Banana and Peanut Butter Powershake.

It was my last session of the 6 week bootcamp last night. I am so going to miss it! Having someone shout at you to keep holding that plank a little longer, or get your knees a little higher changes everything – I can’t slack like I would if I was doing a DVD (not that I’m saying I would.. *cough*). I definitely feel better for it – so much so that I’ve decided to do a more intense 4 week course. What have I let myself in for..

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Anyway, I woke up this morning achey but raring to try and stay fit on my own, so I whipped up a smoothie for breakfast – perfect for before my run!

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Ingredients:

1 very ripe banana

1 Tbsp. smooth, organic peanut butter

1 Tbsp. flavourless whey protein (I use the Protein Works)

smidge of vanilla extract

250ml coconut milk (or milk of choice)

Blitz it all in a blender until it’s smooth and enjoy!

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Chocolate Peanut Butter Ice Cream.

Can I tell you something?

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This rich, peanutty, bowl of deliciousness is… wait for it… HEALTHY!

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I woke up this morning with the sun shining and a hankering for ice cream. Now we do have plain old vanilla ice cream in the freezer, but a) that just ain’t figure friendly and b) vanilla’s a bit, well, blah. So I thought I’d make my own. This is just like my Vegan Ice Cream, but a bit more decadent! Still, however, without any of the guilt!

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Ingredients:

1 banana, chopped

1 Tbsp. peanut butter

1 Tsp. good quality cocoa powder

2 Tbsp. coconut oil, melted (can sub honey or agave nectar for a sweeter ice cream)

Put your chopped banana in a freezer bag and pop in the freezer before you go to bed. When you get up, grab your banana, and place it in a sturdy food processor with the rest of the ingredients. Blitz for about 5 minutes (it will start off loudly!) or until smooth – you may need to add more coconut oil. Top with some grated chocolate or salted peanuts.

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Homemade Nutella.

I made this and I was jumping for joy. It tastes EXACTLY like Nutella! But with the added satisfaction that you made it! This would be great as a gift, to flaunt your creativity as a domestic goddess, knowing that everyone loves Nutella. (Can you tell I’m quite excited by this?!)

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Seriously people, share the love. Make the Nutella.

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You’ll need:

150g hazelnuts

200g milk chocolate

110g icing sugar

50g good quality cocoa powder (like Green & Black’s)

Rapeseed oil

Heat the oven to 180C and place the hazelnuts on a baking tray. Roast for 8-10 minutes, or until slightly browned. Whilst you’re doing your roasting, melt the chocolate, either in a bain-marie or in the microwave – just don’t burn it! Put the browned hazelnuts in a food processor and whizz until it resembles breadcrumbs. Throw in the melted chocolate, icing sugar and cocoa powder, and 2 Tbsp. rapeseed oil. Whizz. Keep adding 1 Tbsp. rapeseed oil at a time until it’s smooth.

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Place in a sterilised jar and in the fridge, and serve in the morning on brioche – oh so French.

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Breakfast Fried Rice.

What’s this, another breakfast recipe?

Sure is!

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I came downstairs this morning after getting in late from work to find a bowl of cooked rice in the fridge. I love it when leftovers happen – especially cooked rice. When you fry day old rice, it takes on a different texture and style, you can change it up so often with different additions of spices, meats, etc and I just love it!

We also had bacon and eggs so, uh, breakfast fried rice.

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Ingredients for 1 hungry person/fat bitch like me:

2 slices of bacon

1 Tbsp. rapeseed oil

2 spring onions, chopped

day old rice – enough for you (I just whacked in half of the bowl I found in the fridge…)

3 Tbsp. tamari

1 Tbsp. rice wine vinegar

1 Tbsp. red chilli flakes, or to taste

1/2 Tbsp. butter

1 egg

Add the rapeseed oil to a pan over medium heat and fry the bacon. Once cooked, place the bacon on some kitchen towel to drain, and then cut it up with scissors (remember to wash the scissors!). Add one of the spring onions to the bacon-juice pan (technical) and cook for 2-3 minutes. Add in the rice, tamari, rice wine vinegar and chilli flakes. Keep stirring, making sure the rice isn’t in clumps. Turn the heat to low, and in another pan heat the butter. Add the egg and fry for about 3 minutes or until set. Plate up – rice first, then egg, then sprinkle over the last spring onion.

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Japanese Breakfast Special.

And golly is this special. If you want something to keep you full until lunch (or beyond!) then this is the breakfast for you. I had it this morning knowing I’d be at work from 9:30 til gone 3 without a lunch break, and when I got home, I still wasn’t hungry! It’s chock full of protein and, according to an Oxford review, having soup for breakfast “increase[s] satiety through delayed gastric emptying yet increased glycaemic response”. In a nut shell, soups keep you fuller for longer. I cheated with my soup and used a cup-a-soup type thingy, but if you really have the time to make your own miso soup in the morning, go for it!

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This is my take on Japanese breakfast – real tamagoyaki includes dashi soup stock and mirin, but as I had neither in I didn’t include them. (Tamagoyaki is just a rolled omelette)

It’s quite hands-on, so be prepared to wait a little longer than pouring out a bowl of muesli! Also, and you’ll love this, the whole thing is about 300 calories. BOO YEAH.

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Ingredients:

1x instant miso soup

100g fresh salmon

For the tamagoyaki:

2 eggs

1 Tsp. sugar

1 1/2 Tsp. tamari (or sub soy sauce)

1/2 Tsp. rapeseed oil

To start, steam the fish. Whilst that is cooking, beat the eggs with a fork and add the sugar and tamari. Heat a non-stick pan with the oil and pour in the egg mixture when your fish is almost cooked (so it’s all ready at the same time). Click on the kettle. When the egg mixture is just set, roll the omelette and plate up. Place the salmon on the plate (with some optional spring onions) and pour the boiling water onto your instant miso soup. Dig in! Bonus points for eating the soup with chopsticks…

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Elvis Overnight Oats.

I’m guessing you already know about my obsession with breakfast foods and you’ve probably worked out I’m quite a lazy cook – I want lovely tasting food without breaking a sweat. This is when overnight oats become the master (or mistress) of foods. You sort it all out the night before, wake up the next morning and BOOM! Breakfast is already waiting for you, and it’s a helluva lot more exciting than plain old cereal. Oh, I forgot to mention – this also has 1 of your 5 a day. You’re welcome.

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Ingredients for 2:
1 large ripe banana, mashed (about ½ cup)
2-3 Tbsp. creamy peanut butter
1 cup gluten-free rolled oats (Do not use quick cooking oats!)
1 cup coconut milk
1 Tbsp. chia seeds
½ Tsp. vanilla extract
½ Tsp. ground cinnamon
1 Tsp. light agave

Optional Toppings:
Sliced Bananas
Drizzle of Agave
Cinnamon
Dark chocolate shavings or chips

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Mash up yer ‘nana. Add in the rest of the ingredients and really mix it all up. Pour the mixture into 2 containers with lids and whop it in the fridge overnight. When ready to eat, give the oats a good stir and add your toppings.

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