We recently bought Joe Wicks cook book and we are LOVING it! So much so that both our mummy’s have the cook book too!! We decided to try out a number of the recipes from Joe Wicks recipe book and share our pictures and reviews with you all. We are sure there will be a part 2 for this post as we make our way through the book!
Grilled harissa and chickpea salad
This was very quick and easy to make but used quite a lot of utensils. You have to boil the broccoli in one pan and then the peppers, chickpeas, spinach etc are fried in the frying pan and then you need a tray to grill the chicken too.
The harissa on the grilled chicken was delicious and was the first time we had cooked with harissa. In addition we don’t normally grill our chicken however after trying out this recipe we will use this method more.
The pomegranate seeds are an optional extra at the end however we would definitely recommend adding them as they add so much flavour and a nice burst in your mouth. We also loved the lemon juice addition is adds a lot of flavour to the chickpeas.
We will definitely be making this dish again, thanks Joe Wicks!
Another super quick recipe to make perfect when you’re in a rush and fancy a simple but delicious meal! This doesn’t use many ingredients but tastes yummy. We made two versions, one that followed the recipe book and one where we added some harissa paste for a bit of spice. Both tasted delicious.
Salmon and prawn Moroccan fishcakes
This recipe was also served with a salad, however we just made the fishcakes. We served it with sweet potato fries and tender stem broccoli (or midget trees as joe likes to call them!). In the summer we would have it with a salad!
We would say it was more like a fish burger than a fish cake. The texture of it felt like meat which was strange but delicious!
Beef, butternut and coconut stew
We made this with sweet potato instead of butternut squash as Joe Wicks recipe said, but both will taste good, or alternatively you could add both to the dish. We were a bit suspicious about this dish as we did not think the sweet potato would cook adding is straight to the pan, however we were pleasantly surprised and it was cooked to perfection. The dish is very quick and easy to make and all goes into one saucepan. It was also yummy and we had lots left over to take to work for lunch which was a bonus.
Chocolate orange popcorn
Oh my these taste AMAZING,Joe Wicks you have smashed it! Not entirely sure how they are lean but hey ho we made them and they were divine. You are meant to make your own popcorn in a pan but we were lazy and bought some instead. However we couldn’t find plain popcorn so got sweet, but if anyone knows of any brands that sell plain popcorn please let us know in the comments!
Make sure you check back here for more reviews of recipes not just Joe Wicks ones, as we already have lots of recipes planned from his cook book for this week! And be sure to buy his Joe Wicks book too, we got ours from Amazon, it’s a bargain.
It is really Christmas if you haven’t tucked into some delicious homemade gingerbread men? We think not! Ever since we were little it has been a tradition to make them and every year they taste just as good.
We use the same recipe year in year out as it has never let us down, they are rich and spicy and just so dam tasty. Everyone we know has tried them and they always ask for the recipe, so we thought we would publish it on our blog.
We are going away for the weekend to Bath with some of our school friends so these will definitely be coming along for the ride (if they make it that far).
275g Flour (plain or you can use spelt flour)
1tsp Baking Powder
100g Coconut Sugar
75g Unsalted Butter
1 large egg
50g Maple Syrup
- Line a baking tray with grease proof paper
- Sift the flour, baking powder, cinnamon and Ginger into a large mixing bowl
Add the Coconut Sugar and stir until combined
- Chop the butter into small segments and add to the dry ingredients. Use your fingers to rub the ingredients together, continue to do so until the ingredients look like bread crumbs
- In a measuring just whisk an egg and add the maple syrup and milk
- Make a well in the dry ingredients and poor the egg mixture in
Stir until all the ingredients come together and form a dough
- Wrap the ingredients in cling film and leave in the fridge to cool for 30 minutes
While the dough is in the oven preheat the oven to 160oc
- Flour a kitchen worktop and roll out the Dough to about a 1/4 inch thick. cut out gingerbread men (we did trees as well this time) with a cutter
- Bake in the oven for 15 minutes. Allow to fully cool before eating and decorating if you wish to do so
Well it isn’t going to snow know this December (when does it evaaaa)? So we had to take the matter into our own hands and make some snowball energy balls. This recipe is super quick, super simple and most importantly super delicious.
These snowball energy balls contain ingredients that you can find in your kitchen cupboards, apart from the chocolate because who has spare chocolate lying around the place? Not us it gets eaten within minutes of it entering the house, if it gets that far!
The recipe makes roughly 16 energy balls that you can keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then you remember you have some delicious treats waiting for you in the freezer!
What you’re gonna need:
50g Flax seeds
150g Peanut butter
150g Maple syrup
100g White chocolate
100g Desiccated Coconut
Let’s get to it:
Line a baking tray with parchment paper
Add all the ingredients apart from the coconut into a large mixing bowl
Stir until all the ingredients are combined (you may need to use your hands)
Roll the mixture into balls (size of your choice)
Roll each of the balls
Place the desiccated coconut onto a plate
Roll the energy balls over the coconut until covered
Place in the fridge for an hour
Store in an airtight container and keep them refrigerated for up to a week- if they last that long of course
Sadly we didn’t have much time this year to bake bonfire goodies, unlike last year were we spent hours making bonfire cupcakes. So this year we went for quick and easy and when we say quick we mean really quick they literally took about 10 minutes.
These are the perfect treat for any bonfire night party, we know they are going to go down a treat at ours!
Ring donuts we got them from Tesco for 65p
50g icing sugar
2 teaspoons orange food colour
Go to the shops and buy some donuts
Let the butter soften and then cut into small chunks
Put in a medium sized mixing bowl and mix with an electric mixer
Slowly add the icing sugar and continue to mix until combined
Add the orange colouring a teaspoon at a time and mix well
Pipe the icing into the ring donuts
Sprinkle the flake on top
We were recently browsing the isles of homesense (which is something we do on a regular basis) and came across the Halloween isle, of course we had to stop and take a look. As we were looking we came across a pumpkin cookie cutter and imediatly thought we could make some pumpkin pancakes using it. The cutter was super cheap it only cost us £1.99.
So that is exactly what we did one Saturday morning after the gym, we came home mixed up a batter and got flipping. The cutter was fairly big so we had to make sure we made the pancakes fairly big, we didnt cut them into shape until they were cooked.
We decided to make protien pancakes this time and added some Wheybox toffee protein to add some flavour. You can make them with any flavour protein we have used vanilla & white chocolate in the past and they both taste fab.
For toppings we decided to go for stewed cinnamon apples and some cinnamon cream cheese which tasted bloomin fantastic.
You can find the ingredients we used for the pancakes below (we made 3 extra large pancakes. its really simple add all the ingredients into a mixing bowl and whisk until combined. Melt some butter or coconut oil in a hot pan, add a ladle of mixture and allow the pancake to cook on one side before flipping (you should see bubbles appear). Enjoy with whatever toppings you choose!
50g Oats Blended
1tsp Baking Powder
1 Scoop Protein Powder
100ml Almond Milk
Stewed Apples with Cinnamon
Cream Cheese with Cinnamon
Pumpkin chocolate chip energy balls anyone? YES PLEASE!
These literally take about 10 minutes to make, they contain 5 ingredients that you are likely to have in your cupboard this time of year. If you are unsure on where to get pumpkin puree (UK Folk) we found it in the world food isle of tesco.
This makes about 16 energy balls that you can either keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then remember you have something tucked away in the freezer.
100g Pumpkin Puree
100g Peanut Butter
150g Maple Syrup
100g Dark Chocolate Chips
Line a baking tray with parchement paper
Combine all ingredients together in a large mixing bowl and stir until mixed through (you may find you need to use your hands)
Roll into balls
Place on the lined baking tray
Place in the frige for an hour
Store in an airtight container and keep them refregirated for up to a week (if they last that long).
As you have probably already guess by now we absolutely LOVE banana loaf. We make it ALL the time whenever we have some left over bananas that need to be used up. Our recipe is so simple and takes no time at all! In fact we made the one below before work one morning that’s how quick and easy it is.
We would suggest enjoying a slice when it is warm and freshly baked because it just tastes unreal!
When littles emailed us to ask if we we would like to take part in national bake week using their coffee we jumped at the chance! Our flavour of choice was the maple walnut coffee and we instantly new it would taste amazing in our refined sugar free banana loaf (original recipe available here).
1 1/5 Ripe Bananas (you will use the other half for the topping)
200G Oat Flour (we just blend oats that we already have in the cupboard)
8g Chopped Walnuts
1 tsp Baking Powder
100ml Milk of your choice we went for Almond
3tsp Little’s Maple Walnut Coffee mixed with 20ml water
1tbsp Coconut Sugar
1tbsp Coconut Sugar
5 Finely Chopped Walnuts
Pre heat your oven to 180oc
Line your loaf tin and grease with melted coconut oil or butter
Add 20ml boiling water to the coffee granules in a mug or measuring jug
Blend the oats until they are fine and resemble flour
Chop one of the bananas in half length ways and set one half aside
Mash the 1 1/5 remaining bananas in a mixing bowl
Add the oat flour, baking powder & walnuts
Once combined pour in the milk and stir well
Add the coffee mixture and continue to stir until combined
Pour the mixture into the loaf tin
Cut the remaining half of the banana length ways and place on top of the mixture
Sprinkle the handful oats, chopped walnuts and coconut sugar on top
Bake the banana loaf for 30 minutes until cooked through
When cooked let cool and enjoy with a Little’s coffee
It feels like we have not posted a cupcake recipe it FOREVER So we had to change that immediately which prompted us to bake these delicious rocky road cupcakes. We set ourselves the challenge of using up ingredients we have in our baking box (you should see our baking box it is jam packed) and this was the outcome.
They were a bit of an experiment as we had never made marshmallow icing before but we were so happy with how they turned out and they tasted so delicious! If you don’t have all the ingredients for the topping then it really does not matter just make it up like we did!
12 cupcake cases (we used gold ones)
110g butter (softened)
110g caster sugar
110g self-raising flour
2tbsp Raw Cacao powder
1 tsp baking powder
300g Icing sugar
200g White Marshmallows (you can also use pink ones)
White chocolate buttons
Milka or any chocolate bar of your choice
1. Pre-heat the over to 180 degrees and put 12 cupcake cases into a cupcake tray
2. For the cake beat together the butter and sugar in a free standing mixer, beat until the mixture is fluffy.
3. Crack in the eggs, sift in the flour,raw cacao powder and baking powder and mix until the mixture is combined but do not over mix.
5. Spoon the mixture into the cases and then cook in the oven for 12 minutes. A skewer should come out clean.
6. Place to one side and leave to cool
Icing Method & Toppings
1. place the butter into a saucepan and melt over a low heat
2. Once the butter had melted add the marshmallows to the mixture and stir continuously until melted (be careful not to burn them).
3. Remove the pan from the heat and gradually stir in the icing sugar until combined (it will be very sticky)
4. Spoon a generous amount of icing on top of each cupcake (it will seep down the sides
5. Place each of the toppings onto the cupcakes and make them look Instagram worthy
This raspberry and coconut loaf cake is refined sugar free, we love re creating delicious and traditional recipes and adapting them to make them slightly healthier. This is our latest creation and we think you are going to love it! Its the perfect cake to enjoy on a sunny afternoon either on its own or with a cup of tea.
P.s we also like to spread a little bit of peanut butter (or any kind of nut butter) onto a slice of the loaf cake, its delicious!
200g oats blended
100g dedicated coconut
30 frozen raspberries
1tsp baking powder
4tbsp maple syrup
150ml almond milk
1tbsp dedicated coconut
10 frozen raspberries
Pre heat your oven to 180oc
Line a loaf tin with Greece proof paper or a loaf tin liner and Greece with coconut oil
Blend your oats and pour into a large mixing bowl
Add the remaining ingredients to the bowl and stir well with a wooden spoon until combined
Pour the mixture into the lined loaf tin
Sprinkle the tbsp of dedicated coconut and 10 raspberries on top of the mixture
Place in the oven for 45 minutes and check if it cooked through when removing from the oven.
If you have followed our blog for a while you will know we love to indulge in healthy sweet treats. We always stress how important we think it is to enjoy a balanced life making sure you eat everything in moderation.
We love baking but sometimes we also like to experiment and bake using healthier ingredients so we can enjoy these delicious sweet treats more regularly. This time we decided to experiment and make our very own refined sugar free carrot cake with a cashew nut frosting.
It tasted utterly delicious and we will definitely be making it again soon! Our families loved it and couldn’t even tell that is was a healthy version that sure is a sign of a good cake because healthier alternatives can lets be honest sometimes taste rather bland to some peoples taste buds.
Please note- we used a relatively small cake tin for this recipe if you want to make a larger cake then double the recipe.
200g Oat flour (we just blend oats we have in the cupboard)
1tsp baking powder
1tsp bicarbonate of soda
3tsp ground cinnamon
1.5tsp ground ginger
25g chopped walnuts
1tbsp Coconut sugar
1 large carrott
125ml almond milk or a milk of your choice
Cashew Frosting Ingredients
1tbsp Pure Maple syrup
2tbsp almond milk
1tsp coconut oil
Soak the Cashew nuts in water up to two hours before you need them.
Pre heat the oven to 180oc
Line a cake tin with grease proof paper (we used a relatively small cake tin for this recipe.
Blend the oats and place them in a large mixing bowl
grate the carrot and place to one side
Add the baking sofa, bicarbonate or soda, coconut sugar, cinnamon and ground ginger in the bowl and stir until combined
add the raisins, walnuts and grated carrot and stir
Gradually pour in the almond milk and mix until all the ingredients are combined
Pour the mixture into the lined cake tin
Place in the oven and cook for 30 minutes
Whilst the cake it cooking you can make the cashew frosting, first you will need to place the cashew nuts in the blender and blend until the cashews have broken into small pieces.
Pour in the the maple syrup, coconut oil and Almond milk and blend until well mixed.
Spread the cashew frosting evenly on the cake.
Sprinkle the carrot on top and enjoy with a cup of tea or coffee 🙂
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