Mince Pie Toasties

Recipes


It may not even be November yet but I can’t be the only one craving Christmassy foods already. If you LOVE mince pies like I do, this is the recipe for you! This winter breakfast is indulgent and probably best saved for a nice Sunday morning or a cheat day/meal rather than a daily feat. These are delicious, far cheaper than mince pies and can be enjoyed pretty much as soon as you fancy something festive.

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Ingredients:

Two slices of bread

1 heaped tsp Vegetarian mincemeat

Vegan butter/ butter

3 squares dark chocolate (optional)

Icing sugar to dust

 

Method:

1. Turn on toastie maker/george foreman to heat

2. Butter one side of each slice of bread

3. Spoon mincemeat onto the non buttered side of one slice

4. Top with dark a chocolate squares

5. Top with the second slice of bread, butter on the outside

6. Place in the toastie maker and cook!

7. Dust with icing sugar and devour!

(Leave to cool for a minute or so, the filling will be piping hot!)


Don’t fancy them for breakfast? Maybe make them to have with an episode of Corrie in the evening accompanied by a Baileys hot chocolate. Now we’re talking!

Enjoy!

Love Char xxx

Method in pictures:


All images are my own and not to be used without permission

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Trick or Treat with Total Sweet

Recipes
This recipe has been created in collaboration with Total Sweet Xylitol

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The season is here for things sweet and spiced and everything nice. So I teamed up with Total Sweet Xylitol to bring you these Orange Spiced chocolate chunk sandwich cookies.

Total sweet is a natural sugar alternative. Unlike other alternatives Total Sweet has the same texture and bakes/cooks in the same way as sugar just with fewer calories and carbs. Erm hello?! Is this not the dream?! I thought it was too good to be true too so I gave it go in these gorgeous Halloween inspired cookies.

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They aren’t my usual healthy protein creation but we all deserve an actually slightly naughty treat here and there. Now you can enjoy them too by following this recipe:

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Makes 40 cookies/ 20 cookie sandwiches

Ingredients

Cookies:
500g gluten free self raising flour
500g dairy free butter
500g Total Sweet xylitol
Egg substitute- Equivalent of 2 large eggs
1 bar green and blacks dark ginger chocolate
1 heaped tsp cinnamon
2-3 tsp orange flavouring
1 tsp vanilla extra

Filling:
125ml Alpro soya cream
1 large bar bourneville chocolate

Topping:
1 large bar dark chocolate
Icing sugar
Water
Orange colouring
Orange flavouring

Method:

Cookies:
1. Preheat oven to 180 degrees C
2. Grease large baking trays
3. In a mixing bowl cream together butter and Total Sweet Xylitol
4. Make up your egg substitute and add to the mixture
5. Add orange and vanilla extracts
6. Mix in the flour and cinnamon
7. Break up Green and Blacks into small pieces
8. Spoon mixture onto baking tray and press chocolate chunks into each cookie
9. Bake for approx 15 mins or until golden

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Filling:
1. Finely chop one bar of bourneville and place in a bowl
2. Heat cream- but do not boil
3. Pour cream over chocolate, leave it and let it melt
4. Stir the mixture to combine the chocolate and cream
5. Leave to stand and then chill in the fridge

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To finish:
1. Spoon filling between two cookies to sandwich together
2. Place in fridge to set together for approx 20-30mins
3. Melt the rest of your dark chocolate
4. Dip cookie sandwiches into the melted chocolate at one end.
5. Make up a thick orange icing using the icing sugar, water, orange flavouring and orange colouring
6. Drizzle icing across the top of the cookies and leave to set
7. Arrange beautifully and take photographs (optional)

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The recipe can be used just to make the cookies if you are after a slightly smaller treat or have less time. They are very delicious ! (even if I do say so myself)

The Total Sweet worked just like sugar and I can’t believe how happy I am with the final product. I will definitely be continuing to use it throughout my baking. You can find it in large supermarkets.

Why not head over and check out their website here.

Let me know if you make these and what Halloween inspired baking you are getting up to!

Love Char xxx

Dr Zak’s Vegan Peanut Butter Cups

All Things Fitness, Recipes

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Before I started following a plant based diet I was partial to a Reese’s in any form- Cups, Pieces, Nutrageous bars. What I’m trying to say I guess is that I have a long standing love affair with Chocolate and Peanut Butter. In my opinion they’re a match made in heaven so when Dr Zak’s sent me some of their powdered peanut butters I knew exactly what I was making.

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I chose to use powdered peanut butter because it’s lower in fat than your run of the mill jar of nut butter. It’s also really convent as you just mix it with water and ta-dah peanut butter. Have a look at the comparison below mine is the chocolate powdered peanut butter so it is higher in carbs but just look at the difference in fats per 100g.

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If you’re following a low carb, high fats diet then this probably wouldn’t be substitution for you, just stick to your fave nut butter but for the rest of us the substitution is great. They’re super yummy so here’s the recipe:

Serving size- 1 cup

Ingredients:

2 heaped tablespoons Dr Zaks Chocolate Powdered Peanut Butter
Dash of water
1 bar Sainsburys Basics Dark Chocolate (easy peasy and cheap!)
You will also need 4 cupcake cases

Method

1. Melt your dark chocolate
2. Make up your peanut butter to a thick consistency
3. Spoon some dark chocolate into each cupcake case and draw the chocolate up the sides also
4. Spoon in your Peanut butter on top of the chocolate dividing the mixture equally
5. Using the rest of the chocolate, spoon into each case so that all nut butter is covered
6. Place either in the fridge over night or in the freezer for a couple of hours to set

Voila! Easy peasy, lower in fat and far cheaper than shop bought peanut butter cups!

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In comparison to a Giant Reese’s Peanut Butter cup

Macros: (each)

Mine:

Kcal- 153
Carbs- 13.4g
Fat- 8.5g
Protein- 4g

Reese’s:

Kcal- 190
Carbs- 22g
Fat- 11g
Protein- 4g

Enjoy!

Love Char xxx

Death by pancakes

All Things Fitness, Recipes

Now we’ve all seen protein pancakes all over Instagram, and most of us have had a pop at them. Let’s face it they aren’t difficult to make and are actually very tasty and filling.

After being on prep for 13 weeks I decided to act on one of my foodie fantasies and make STUFFED PROTEIN PANCAKES. Yep that’s right! You cut into them and the filling just oozes out! Since I’m such a lovely person, I thought you might like to make them too, so here’s the recipe!

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Ingredients:

•1 scoop chocolate protein powder
•1 scoop oats
•1.5 scoops self raising flour
•0.5 tsp baking powder
•Approx 250ml chocolate milk- I used chocolate oat milk
•Dark chocolate chips
•1 heaped tsp peanut butter
•1 heaped tsp chocolate spread
•1 Oreo

Method:

• mix all together in a bowl (except nut butter, chocolate spread and Oreo) consistency should be similar to American style pancakes, so thicker than crepes

•Spoon mixture into a small frying pan, place Oreo in the centre of the mixture, cover with more mixture – cook on a medium temperature so it cooks through without burning the outside.

• Once you see the mixture has cooked around the edges, flip and cook on the other side

• Repeat these steps with a spoon of PB and Chocolate spread (or desired fillings)

•I also topped mine with melted dark chocolate…

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Then devour and slip slowly into a food coma!

ENJOYYYYYYY

Love Char xxx

Cherry and Cinnamon Baked Oats

All Things Fitness, Recipes

Hi I’m Charlotte and I’m an oats addict!

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Sundays are my rest days and my high carb/refeed days so I always take my time over my precious oats. This Sunday I decided to try making baked oats. I’ve seen baked oats all over instagram but have never tried making them before so I thought why not today! I didn’t follow a recipe, I just tried it my own way and my god they were good! Now you can make them too!

 

Ingredients:

  • Cherries- fresh or frozen
  • 50g oats
  • 20g chia seeds
  • 400-500ml Unsweetened almond milk
  • 1 medium courgette grated
  • 1 scoop protein powder
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon (or more depending on preference)
  • Optional- 1 tablespoon coconut flour

Method:

  1. To be completed the night before:
    1. Mix together the oats, milk, chia seeds, courgette and cinnamon
    2. chill in the fridge overnight
  2. Preheat oven to 180-200 degrees C
  3. Mix in protein powder, baking powder and optional coconut flour to the overnight oats- consistency should be thick
  4. Line your oven safe dish with cherries
  5. Pour oats mixture on top
  6. Press more cherries into the oats
  7. Top with a sprinkle of loose oats to toast on top
  8. Bake for approx 30mins (the longer you bake, the thicker and more ‘cake’ they will be)

 

Oh my goodness, these oats were incredible! Actually incredible! img_8304img_8308img_8327

Let me know how you get on making them!

Love Char xxx

Chocolate Orange Mocha Zoats with Little’s

Competition Prep, Recipes

This has to be one of my favourite oaty recipes to date!

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Currently on my competition prep, I get porridge/oats twice a week so I like to make the most of them and spend time over them.

Let’s cut to the chase, here is the recipe!

Ingredients:

  • 50g oats- I used 30g Jordan’s Chunky Jumbo Oats and 20g Quaker rolled oats
  • 1 scoop Chocolate Protein- I used Sun Warrior
  • 1 medium Courgette grated  (optional)
  • 10g chia seeds
  • Alpro Unsweetened Almond Milk – I use around 300ml
  • 1/2 tsp baking powder- Game changer!!
  • 1 tsp Little’s Chocolate Orange Coffee
  • Optional Squeeze of a fresh orange
  • Topped with 40g Vanilla Coyo- optional

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Method:

  1. Pour oats, baking powder and milk into a saucepan
  2. Cook on medium until soft and fluffy
  3. Optional- add courgette
  4. Continue to cook and stir
  5. Add in protein powder, coffee and chia seeds
  6. May need to add more milk- I like might less thick
  7. Add orange juice and stir – if using
  8. Take off of the heat and leave to settle for two minutes
  9. Pour into your favourite bowl
  10. Top with yoghurt or anything your heart may desire!

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These are SO tasty!

Why courgette and baking powder?

They both work to make the bowl bigger…. I am ALL about volume. Like I said, I only get oats twice a week so I will do anything I can to make them last as long as possible!

What are your favourite go-to Sunday breakfasts?

 

Love Char x

Making Prep Creative 

All Things Fitness, Recipes

Gooooood afternoon you wonderful lot!

Now, if you aren’t IIFYM and you have a repetitive diet on competition prep, it can be very easy to get bored. This is especially the case for me when the sun comes out and all I want is a tub of Almond Dream or Booja Booja ice cream.

So I decided to find a couple of ways to make my prep a little more exciting when I get those pesky cravings.

My third meal of the day includes a shake, so rather than having it as a shake I decided to blend it up and then freeze it in a bowl and make protein Ice cream!

Protein Ice cream

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  • 1 scoop protein powder (Chocolate Sun Warrior Classic)
  • 1 scoop Phil Richards Performance Greens- Coco choc (optional)
  • 10 g chia seeds
  • Approx 150ml water or milk

Method:

  1. Blend together the protein, greens and water
  2. Stir in the chia seeds
  3. Freeze
  4. Depending on how long you have frozen it for you may need to leave out for 5mins or so before serving and/or blend again
  5. Top with your desired toppings. I chose blueberries

It’s so easy to make. Just like ice cream!

BCAA Slushies

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Another great way to cool down on these (occasional) summer days.

  • 2 scoops BCAA – I chose MyProtein BCAA 4:1:1 Berry Blast
  • Water
  • Ice

Method 1

  1. Mix together your BCAA and a little water and blend with ice
  2. Enjoy!

Method 2

  1. Blend your BCAA and water then freeze
  2. Once frozen leave to stand for 5-10 mins
  3. Blend and enjoy!

 

These are so perfect, refreshing and keep you on track towards your goals! You could even make up two flavours and layer them pretending it’s one of those Fanta ones at the cinema…. You all know the ones!

BCAA Ice Lollies


Like the slushies, these are another way to use bcaas to stay on track and cool down without reaching for a fab!

  • BCAA- I used MyProtein BCAA 4:1:1 in Tropical Storm
  • Water
  • Ice lolly moulds

Method:

  1. Make up your BCAAs and pour into your ice lolly moulds
  2. Freeze
  3. Enjoyyyyyyy!

 

These are just a few ways I’m keeping my set prep food exciting. I’d love to hear what you do to keep it interesting too!

Love Char x

Watermelon Wave 

Recipes

If you’re anything like me, a soon as the sun comes out and get us all hot and bothered all you an think about is some cold a refreshing watermelon….. Either that or you hear the ring-a-ling of the ice cream van and run out for your favourite ’99, Feast or Fab….

Here in London we don’t get much sun but when we do, we like to go all out. Barbecues planned as soon as there aren’t any clouds on our weather app, ice cream in the freezer at the ready and those freeze at home ice lollies for the kids where everyone just ends up with a blue mouth and tongue.

Why not quench your thirst and that craving for a sugary ice lolly with something natural? ‘But what?’ I hear you ask…. Take a look below….

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Frozen Watermelon Lollies

These have to be the easiest ice lolly ‘make at home’ alternative treats to make ever! Simply slice your watermelon into your desired shape, pop on a skewer or lolly stick and leave in the freezer for a couple of hours. It really couldn’t be any easier.

Sure, fruit has it’s own naturally occurring sugars but it’s far better for you than a sugary ice lolly and atleast with Watermelon you know exactly what you’re eating. It isn’t a bad habit to get yourself into!

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I’m not saying never eat a Fab or a Cornetto, but if you love an evening ice cream/lolly after dinner in the summer, maybe substitute it for Frozen Watermelon here and there and get one of your five a day at the same time! It kind of has a sorbet-y texture to it.

Give it a go it’s so delicious!

Love Char x

It’s the LITTLE*S things….

Recipes

So the lovely Will and Caroline over at Little’s coffe sent me a selection of their flavoured coffees including the new Coconut Island flavour! I’m going to be sharing with you ways to use flavoured coffee in your daily life.

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It was Little’s Maple Walnut and Chocolate Caramel coffees that got me through the last few weeks of my Bikini Competition prep. In those weeks, diet is SO strict and you can’t help but crave sweet treats. So to keep those cravings at bay I’d make myself my favourite cup of Little’s and be VERY satisfied!

Keep an eye out because every week I will be sharing with you a new recipe and way to be using your coffee! Here’s my first recommendation:

LITTLE’S Bulletproof Coffee

You need: 1 mug black  Little’s Coffee + 1 tsp coconut oil

Method: Blend together your cup of coffee and coconut oil in a jug or nutribullet(esque) blender. Pour into your favourite mug. This recipe is particularly good with the Coconut Island flavour.

Honestly that is all you need to do. When blended, the coconut oil also whitens the coffee so there is not need for milk at all. So why coconut oil coffee? Coconut oil is know for its metabolic properties. It raises your metabolism causing you to burn more calories. It also serves as a form of natural energy so in a coffee you’re boosting the energy potential of your cup- the perfect pre-workout coffee!

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Give it a go and let me know how you get on!

Follow Little’s on Instagram here

Check out their website here 

Love Char x

Recipe: Chilli, Garlic and Ginger Baked Tofu

Recipes

With my carbs low and my protein high at the moment I’ve been getting creative with my ways of cooking tofu. Here is the recipe for my Asian inspired Chilli, Garlic and Ginger Baked Tofu:

 
Ingredients:

  • 1 block Cauldron Tofu (400g)
  • 1 red chilli
  • 1.5tsp KTC Garlic and Ginger paste
  • 1 tbsp toasted sesame oil
  • 50g asparagus tips

Method:

  • Preheat oven at 180 degrees C
  • Mix chopped chilli, garlic and ginger paste and oil in a bowl
  • Chop the tofu
  • Add the tofu to the mixture
  • Place the tofu mixture into an oven proof dish
  • Add the asparagus and bake for about 40mins
  • Remove and serve. I like mine on a bed of courgetti

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Enjoy! Simple and delicious!

Char x