BANANA & CHOC CHIP PROAT CUPCAKES RECIPE

*makes 12
=193 calories per serve
(C29g |F6g | P7g)
INGREDIENTS:
  • 3 cups rolled oats
  • 2 large eggs
  • 4 ripe bananas
  • 1 cup milk
  • 1 cup choc chips
  • 30g protein powder
  • 1⁄4c sugar free maple syrup
  • 2 tsp vanilla extract
  • 1⁄2 tsp ground cinnamon
  • 1⁄8 tsp ground nutmeg
  • 1 tsp baking powder
  • Coconut oil spray

img_6191COOKING INSTRUCTIONS:

  1. Preheat oven to 350F
  2. In a bowl, combine oats, protein powder, cinnamon, nutmeg, baking powder and set aside
  3. Crack the eggs into another bowl and whisk together with the maple syrup, mashed banana & vanilla extract until combined
  4. Slowly whisk in milk
  5. Pour wet ingredients into the dry and stir until all oats are covered and moist. Add choc chips.
  6. Divide mix evenly into muffin tray or cupcake patty pans
  7. Bake for 20-30mins until golden brown.
  8. Remove from oven, serve & enjoy.
SERVING SUGGESTIONS:
*NOTE THESE ARE NOT INCLUDED IN ABOVE MACROS
  • add berries and/or nuts to the mixture
  • top with cream cheese icing
  • serve with butter, honey and/or whipped cream!
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GUILT-FREE DESSERT.

img_5309Whether you want that late night sweet treat, that post workout protein hit or you are just craving something delicious that won’t leave you feeling guilty…I have the answer for you.
If you haven’t yet tried my 1 Carb Protein Pancakes recipe- you really should!

By keeping the pancake so light and so few calories, it allows you to top it with all your favorite toppings! Yesterday I showcased my “post workout” meal on my snapchat (simone.mckenna) and as promised, I will provide the ingredients and macros .

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OOH SNAP! SALE.

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If you haven’t yet tried the Oh Snap Bars that I’m constantly raving on about, well here is your chance! I’m letting you know in advance of a secret sale that’s about to go down on Black Friday.  On Friday (25th Nov) Snap Nutrition is offering 50% OFF for ONE DAY ONLY!

As if that wasn’t already impressive, I can also let you know that their newest flavour CHOCOLATE PEANUT BUTTER is now in stock and will be available to purchase as part of the sale too! Be one of the first to try it!
Their signature crispy bars that are packed with protein and taste deliciously sweet now come with a rich delicious chocolate coating with a tasty peanut flavor centre!

Now I’m not one to give in to sweets and treats, but these bars really do make the perfect snack or guilt-free dessert as they contain 15g of protein, 9g of fiber, only 2g of sugar and are only 150 calories! I am a huge fan of their flagship flavor “Vanilla Marshmallow” so I cannot wait to try the new Chocolate Peanut as I can only imagine how insanely good it’s going to be! I am going to have to have the box hidden from me so I can’t go back for more!

GET YOUR BOX OF 7 BARS USUALLY $16.99 FOR $8.50 THIS BLACK FRIDAY THE 25TH NOV!
TO CLAIM 50% OFF CLICK THE LINK BELOW OR HEAD OVER TO www.oohsnapnutrition.com
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Banana & Vanilla Protein Cookies

*makes 10-12 cookies
= 65 calories per cookie
(0.7g F | 3.6g P | 11.7g C)
  • 2 ripe bananas
  • 80g oats
  • 30g vanilla protein powder
  • cinnamon
  • OPTIONAL: shredded coconut, peanut butter, choc chips, cranberries, anything goes!

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  1. Preheat oven to 350F/180C
  2. Line oven tray with baking paper
  3. Peel and mash bananas in a mixing bowl using a fork
  4. Add vanilla protein powder, oats and cinnamon spice
  5. Stir until combined
  6. Add in any toppings/additions of choice
    (be mindful that the macros above will change with any additions)
  7. Spoon mixture into 10-12 even round cookies on the baking paper
  8. Place in oven for 10-15 minutes
  9. Remove from oven and enjoy whilst warm, or refrigerate for later
  10. Share and enjoy!

SWEET VEGETABLE FRITTATA RECIPE

*serves 6
= 170 calories per serve
(7.6g F | 10.6g P | 15.1g C)
  • 1 red capsicum, diced
  • 6 large eggs
  • 100g spinach leaves
  • half an onion
  • 40g parmesan
  • 25g feta, crumbled
  • 400g sweet potato, diced & boiled or roasted
  • garlic cloves, minced
  • basil leaves, minced
  • salt and pepper to taste
  1. Preheat oven to 180 degrees
  2. Chop and prepare all ingredients as suggested above
    – I roasted the diced sweet potato for around 30 mins and panfried the onion, capsicum and spinach leaves so that they were pricked prior to baking)
  3. Combine all ingredients, except for feta, into a bowl and stir to combine
  4. Line baking dish with baking paper
  5. Pour ingredients into dish
  6. Sprinkle the crumbled feta cheese on top
  7. Bake at 180degrees for approximately 30 minutes
  8. Remove from oven
  9. Serve and enjoy!

Sweet Potato Lasagne Recipe.

*serves 6
=300 calories per serve
(10g F | 24g P | 29g C)
  • 500 g Chicken MinceIMG_6721
  • 1 large Egg – White only, raw
  • 125 g Low Fat Creamed Cottage Cheese
  • 100 g onion, sliced
  • 1 teaspoon minced garlic
  • 550 g  sweet potato, thinly sliced
  • 170g tomatoes, diced
  • 100g white mushrooms, sliced
  • 450g  italian tomato pasta sauce
  • 50g Mozzarella cheese, shredded/grated
  • Salt, pepper & Italian herbs to taste
  1. Preheat oven to 180C
  2. Slice sweet potato,  chop up tomatoes, onions and mushrooms
  3. Mix cottage cheese with egg white and set aside
  4. Sauté onions with garlic paste, then add chicken mince, tomatoes,  mushrooms, tomato sauce, italian seasoning, salt and pepper to taste
  5. Build lasagna in deep oven proof dish (or individual ramekins which is cute too!)
    Add sweet potato slices, meat sauce, cottage cheese mixture and repeat
  6. Top with mozzarella cheese
  7. Cover with aluminium foil and bake for 45 minutes
  8. Remove from oven and place under grill until cheese browns
  9. Serve with a side salad and enjoy!

ROAST VEGETABLE FRITTATA RECIPE.

*cut into 8 slices
=215 calories per slice
  • IMG_1323600g sweet potato, peeled & diced
  • 1 red capsicum, sliced
  • 1 zucchini, quartered
  • 4 baby new potatoes
  • olive oil
  • 6 eggs (or eggs whites)
  • 1 cup cream (or greek yoghurt)
  • 1/2 cup grated cheddar cheese
  • 2 tablespoons chopped basil
  • cracked black pepper

1. Preheat the oven to 180degrees
2. Place sweet potatoes, capsicum, zucchini and potatoes on a lined baking tray
3. Drizzle lightly with olive oil
4. Bake for 40 minutes or until golden and soft


FRITTATA:

1. Place vegetables in a 20cm non-stick frying pan
2. Whisk eggs, cream, cheese, basil and paper in a separate bowl
3. Pour over the vegetables in the frying pan and cook over low heat for 8-10 minutes or until frittata begins to set
4. Place the frittata under a preheated hot grill and cook for a further 2 minutes or until golden.
5. Allow to stand for 5 minutes before slicing into thick wedges (I cut mine into 8 slices like a pizza which meant it was two slices per serve!)
6. Serve with a simple salad or toasted bread

*Recipe inspiration from Donna Hay Modern Meals Recipe Book.