Banana Bread Protein Bites

These Banana Bread Protein Bites are filled with natural goodness and of course are packed with protein!

I have been training for a marathon and these bites really are a winner when it comes to getting enough protein in and fuelling my body. I simply make a batch and snack on them throughout the week!

They are amazing to have as a pre or post workout snack, giving you that extra energy kick and helping your muscles recover! All that and they also taste absolutely delicious! Win win!

 

 

Ingredients

 

 

Method

 

  1. Start by placing the almonds in your food processor and blend for about one minute until it forms a flour like texture.
  2. Then remove the pits from the medjool dates and peel the banana.
  3. Now simply add the dates, banana, chia seeds, flaxseeds, vanilla powder and Raw Plant Protein to the almond flour and mix until it forms a sticky substance.
  4. Once thats done grab a teaspoon and scoop out a spoonful, then roll it in your hands to form a ball. Repeat this until you finish the mixture.
  5. As a topping you roll them into chia seeds or hemp seeds, which will stick nicely!

You can place them straight into your fridge to let them set or to simply store them.

Enjoy!

 

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Banana Bread Protein Bites
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Pasta Rosa (Pink pasta)

When you thought pasta couldn’t be any more dreamy – let me introduce you to Pasta Rosa! I absolutely love making this pasta as it’s healthy, delicious and it’s the perfect way to impress any pasta lover! It’s extremely easy to make too, all you need is a pan to boil your pasta and a blender for the sauce – which means you’ve got this impressive dish whipped up in no time! I sometimes like to make a little extra sauce to then keep in an airtight container in the fridge. It’s great the next day for a different type of pasta (like penne) or even as a dip or spread.

 

Ingredients

  • 3 medium beetroots
  • 1 onion
  • 1 garlic clove
  • 2 medium tomatoes
  • Splash of red wine vinegar
  • Olive oil
  • Pinch oregano
  • Salt and pepper
  • Fresh basil
  • 80 grams spaghetti

 

Method

  1.  Peel and cut the onion, beetroot, garlic and tomatoes into small pieces.
  2. Once everything is chopped place the onion, beetroot, garlic and tomatoes in a food processor. Then add a splash of red wine vinegar, pinch of oregano, a splash of olive oil and season with some salt and pepper, now blend until smooth.
  3.  When your sauce is done boil some water with salt for your spaghetti and prepare as instructed on the package.
  4. Once your spaghetti is done and drained place the spaghetti back into the pan and add your pink sauce – mix well.
  5. Grab a hand full of fresh basil and cut them into long strips (julienne).
  6. Place your Pink Pasta on a plate and finish off by sprinkling over the fresh basil, a little splash of olive oil and a little more salt and pepper if it needs it!

 

Buon appetito!

 

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Granola Breakfast Cups

I am a total breakfast lover and these Granola Breakfast Cups are so fun to have first thing in the morning! They are super delicious, healthy and super fun to make! I usually whip up a batch the night before so I can add yoghurt and decorate them with fresh fruit the next morning!

Ingredients

Makes 6 cups

  • 1 large banana
  • 1/4th cup agave syrup
  • 1 teaspoon vanilla powder
  • 1 tablespoon cinnamon
  • 1 tablespoon chia seeds
  • 1 1/2 cups oats
  • coconut oil for greasing

Filling

  • Coconut yoghurt
  • Raspberries
  • Blueberries

Method

  1. Preheat your oven to 180C.
  2. Place the banana in a bowl and mash until smooth.
  3. Then add the oats, agave syrup, vanilla powder and cinnamon and mix well.
  4. Grease the muffin tray with some coconut oil.
  5. Use a tablespoon to scoop in a spoonful of your granola mixture into each form then use your fingers to press the mixture down and up against the sides shaping them into the shape of the muffin tray creating a cup like figure.
  6. Once you have shaped 6 cups place them into the fridge for about 1 hour.
  7. After an hour place them into the oven for 15-20 min.
  8. Once they are slightly golden brown take them out of the oven and allow to cool.
  9. Once they have cooled down you can take your granola cups out of the muffin tray.
  10. At this point if you are making them for the next morning simply store them in an airtight box. Once you are ready to enjoy them use a tablespoon to scoop in some coconut yoghurt into each granola cup and top them off with fresh red fruit!

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All images shot with my beautiful Leica Q

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Click here for more info about the Leica Q and other cameras