Tag Archives: vegan

Mouthwatering Healthy Protein Pancakes 

Yes it’s true, these pancakes ARE healthy, low in fat, calories and high in protein which means they keep you fuller for longer! I’ve used juice plus complete protein powder which is gluten, wheat and dairy free and suitable for vegans and used by 3 Olympic teams and many athletes around the world.image

Prep time –5 mins

Cook time  –10 mins

Total time – 15 mins

Ingredients:

1 tsp baking soda

1/3 Cup instant oats, dry

2 scoops vanilla or chocolate protein (juice plus) powder

2 egg whites

1/2 cup fat free Greek yogurt (0% total)

1/2 small banana (old)

1/2 tsp cinnamon

1-2 tbsp unsweetened almond milk

Low calorie nonstick oil spray

Instructions:

1. In a blender, combine the oats, protein powder, egg whites, 1/4 cup Greek yogurt, banana, and cinnamon. Blend until smooth.

2. In a large skillet coated with spray oil, begin cooking the pancakes over medium-high heat, about 4-5 minutes on each side.

3. Serve immediately or let them cool and place in a Tupperware box. You can freeze half the batch as well in separate ziplock bags. Make sure they are defrosted before serving.

image

Serving suggestions 

Best served warm (heat up in microwave or oven) with

-Total 0% Greek yoghurt & some strawberries / raspberries / blueberries

– organic almond or cashew nut butter & sliced banana 

– homemade frozen banana yoghurt and some cinnamon 

– Greek yoghurt a 2 tsps agave nectar syrup 

For more information on juice plus click here –http://www.juiceplus.co.uk/+ct53247

Snickers-style protein shake

I just wanted to share this really yummy recipe I had with my protein shake the other day! It tasted like a snickers bar!

Ingredients 

Organic meridian almond butter – http://www.meridianfoods.co.uk/index.asp?selection=Our%20products

Frozen and fresh banana

Juice plus chocolate complete – http://www.juiceplus.co.uk/+ct53247

It’s so easy and yummy ! And has so much nutrition in it and it is easy to have on the go and fills me up for hours….just what a busy London model needs!
Not only that this brand is gluten and wheat free, perfect for me (and it’s vegan!).

IMG_1678.JPG

Secrets to the healthy grain Polenta- low fat and versatile !

Polenta

An Italian accompaniment dish made from ground maize, polenta makes a great change from serving pasta and potatoes.

There are three different types of polenta sold in supermarkets and delis. Traditional polenta takes around 40 minutes to cook, and it does need to be stirred while it’s on the stove.
Supermarkets sell instant polenta, which can be brought to the table, piping hot, in less than 10 minutes. 
If all this seems too much like hard work, check out the ready-to-use pre-cooked variety. It’s sold in good delis as a slab or a roll.

My ingredients

Polenta 50g
250ml water
Prawns 60g
Light chive Philadelphia 30g
Brocolli
Tomatoes
Peas
Carrots

HOW TO PREPARE 
Because traditional polenta takes longer to cook, it’s an idea to get hold of a sturdy saucepan, which isn’t likely to scorch.
As a rough guide, allow 50g polenta per person and about 250ml water for cooking.
Add the polenta in a thin steady stream into a saucepan of boiling water. Don’t forget to stir it constantly, or it might go lumpy on you.
When cooked, polenta has a smooth, creamy texture and comes away from the sides of the pan.

IMG_5279-0.JPG

If you don’t like my serving suggestion why not try these yummy alternatives ?

SERVING SUGGESTIONS 

Serve it softly set, straight from the pan, with a hearty casserole or rich sauce.
You can also leave it to cool on a tray before cutting into fingers and deep frying.

Ring the changes – try using polenta instead of flour for a nutty, slightly crunchy flavour in cakes and biscuits.

IMG_5319-0.JPG

Creamy Tomato Polenta

IMG_5320-0.JPG

Mediterranean vegetable stack with chargrilled polenta and sauce vierge

http://www.bbc.co.uk/food/recipes/mediterraneanvegetab_86234

Crispy polenta cake

http://www.bbc.co.uk/food/recipes/crispypolentacake_84562

IMG_5317-0.JPG

Crispy salmon, polenta chips and grilled asparagus

http://www.bbc.co.uk/food/recipes/crispy_salmon_polenta_67895

Egg Muffins!

Ingredients

1/4 cup red bell pepper, diced

1/4 cup carrots, grated

1/2 cup fresh spinach, chopped

2 to 3 tablespoons fresh basil, diced

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

10 – 12 pastured eggs

You can choose these ingredients to your taste-
Tuna (in brine)
Chicken
Salmon
Avocado
Prawns

Instructions:

Preheat oven to 375 degrees. Well grease a 12-cup muffin pan with coconut oil.

Chop or break the chicken if using or flake fish

In a medium bowl, combine your meat or fish, red bell pepper, shredded carrots, spinach, and basil. Set aside.

In a large bowl, whisk together eggs, salt and pepper. Add egg mixture to the meat/or fish and veggie mixture and stir to combine.

Using a measuring cup fill muffin cups with egg mixture being sure not to fill cups to the rim.
About 1/4 to 1/3 cup in each cup.

Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.

Makes about 12 to 16 muffins.

Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days.

Brilliant easy and healthy breakfast to eat on the go!
You can even enjoy them as a snack or re-heat a few for a quick lunch. Perfect for this who are gluten and wheat free or vegan (this depends what ingredients you choose to put in them!).

IMG_5265.JPG

Based on Heather’s blog multiply delicious
Great recipes on here!