Snowball Energy Balls

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:
250g Oats
50g Flax seeds
150g Peanut butter
150g Maple syrup
100g White chocolate
50g Cranberries
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

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London’s Best Salad

Salad is great and there are so many places to grab a salad in London and we want to show you that salad isn’t boring and where to find the best salad in London.

Now this isn’t going to be an easy task as there are so many places these days to grab a salad and this blog post would be super long. Instead we have decided to find the best chain salad and then the best independent salad.

Pod Food

Pod Food first opened their restaurant in 2005 and now have 24 chains in London so you are bound to find a Pod Food near you. There are many salads to choose from in Pod that will suit all your needs from vegan, vegetarian and clearly identified allergy needs. Pod also do hot food to order from the counter but their range of salads are very impressive. We believe the GYM BOX is the best salad to choose from here, with 429 calories it is your perfect lunchtime meal and also perfect post workout.
The GYM BOX comes with humous, fallafel, brocolli and a veggie salad and tastes amazing.

Squirrel

We found this place on Instagram after an evening of stalking hashtags and just had to visit. Located in South Kensington very close to the Natural History & Science Museum and close to The Albert Hall. This is a lovely part of London with many cute restaurants and cafes and Squirrel is one of them.
You can get breakfast here but the salads are what steal the show. There are lots to choose from, including kale salads, Thai salads and warm grain salads. You can however also make your own salad for £6.95 so it can be tailored to suits your needs and also what your preferences are. All the choices are in the counter for you to see and pick and everything is very fresh. This independent chain is definitely one to visit for one of London’s best salads.

Let us know where you think we should go next to try one of London ‘s best salad.

Pumpkin Protein Pancakes

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.

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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!

Ingedients
50g Oats Blended
1 Egg
1tsp Baking Powder
1 Scoop Protein Powder
100ml Almond Milk

Toppings
Stewed Apples with Cinnamon
Cream Cheese with Cinnamon

Happy 2nd Birthday

HAPPY 2ND BIRTHDAY TWO BRITS!

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This is probably going to be one of the hardest blog posts we have ever written. So much has happened in the past two years we just don’t know where to start. As we write this blog post sat covered in cake mixture and icing we are thinking back to how far we have come especially in the past year.

For us although we started our blog and brand two years ago, we didn’t fall in love with our blog until August 2016. It’s true what they say though when you fall you fall hard, we fell head over heels in love and from that moment on wards we knew there was no turning back. We worked our butts off re branding our blog, arranging photoshoots, writing posts and spending every Friday evening baking in the kitchen. We wanted to share the best content we could and since then we have continued to improve our content (we hope!).

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We went from occasionally posting and not really having a set direction to posting something at least once a week. We knew the direction we were heading in and we knew we wanted to focus on fitness, food and travel. Although many bloggers only have one topic and there has been several discussions about what is right and wrong we couldn’t choose between the three of them because we love each of them equally and that is what blogging is primarily all about- blogging about things you love.

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We have to admit it isn’t always easy we both have full time jobs (you can read our post all about blogging with a full time job), which means we can’t spend every hour of the day on our blog. Instead we work all through the evening, wake up early to get a couple of hours in and also work solidly at the weekends to ensure we meet deadlines and continue to produce good quality content.

In August this year we finally made the decision to change our name to Two Brits. You wouldn’t believe the number of conversations we had about changing our name but one day when our domain was expiring we decided to bite the bullet and just go for it. We are so glad that we changed our name and everything has worked out for the best and another bonus is the fact we are no longer being asked who the ‘Third Brit’ is!

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Since we first started out blog we now run an Instagram account where we have over 7,600 followers which is just craaaaazy. We have also started a YouTube Channel which is our next challenge as we currently dont have many subscribers and we are finding it so hard to gain more.

So here’s to the next year, we are so excited to see what it has in store for Two Brits! We absolutely love blogging as a pair and we wouldn’t have it any other way, we love the fact we can share these moments with eachother and reflect on everything we have acheived.

 

Pumpkin Chocolate Chip Energy Balls

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.

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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.

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Ingredients
250g Oats
100g Pumpkin Puree
100g Peanut Butter
150g Maple Syrup
100g Dark Chocolate Chips

Method
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).

Coffee & Maple Walnut Banana Loaf

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).

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Ingredients
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

Topping Ingredients
5g Oats
1/2 Banana
1tbsp Coconut Sugar
5 Finely Chopped Walnuts

Method
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

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Pumpkin & Rosemary Muffins

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We always see so many sweet pumpkin recipes that we decided to experiment and make some savoury muffin. We have never made savoury muffins before so we were really looking forward to making these.

We imagined savoury muffins to be quite bread like, but when we took them out the oven and tasted them we immediately thought of yorkshire puddings. the texture was similar but thinking about it the ingredients we used are very similar to yorkshire puddings and not bread.

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Ingredients
350g Pumpkin
200g Self raising flour
150g wholemeal flour
1tsp baking powder
pinch salt
3 sprigs of rosemary finley chopped
1/2tsp paprika
Sprinkle of Thyme
2 large eggs
100ml plain yoghurt
250ml milk
50ml vegetable oil
1.5tbsp honey
50g Pumpkin seeds

Method
preheat your oven to 180oc
Lightly oil a muffin tray and line with baking paper or muffin cases
Chop your pumpkin into small cubes
Place the chopped pumpkin onto a baking tray
Roast the Pumpkin in the oven for 10-15 minutes until soft (keep an eye on it)
Sieve the self raising flour, wholemeal flour & Baking powder into a large mixing bowl. Keep the wholemeal flour that is left behind in the sieve.
Add in the pinch of salt
In a separate mixing bowl beat the eggs
Add the milk, cream, vegetable oil & honey and stir well until combined
Add the wet ingredients to the dry ingredients and fold
Stir in the cooked pumpkin
Spoon the mixture into the cases
Sprinkle the top of each muffin with pumpkin seeds & the wholemeal you reserved earlier
Place in the oven for 20-25 minutes
Insert a skewer into one of the muffins and make sure it comes out clean before removing from the oven.

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Pumpkin Pie

Last year we saw so many posts about pumpkin pie (thanks American friends) it got us intrigued to see what all the fuss was about so of course we had to make one. Many of the recipes stated that you had to use pumpkin puree so we knew right away we would be making a trip to the world foods isle in the supermarket.

Thankfully we managed to find some pumpkin puree in the American section of the world foods isle (we did buy it back in September as we didn’t want to risk them selling out). So after researching lots of different recipes we decided to re-create our own using lots of tips and tricks we had found along the way.

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Now we didn’t really know what to expect from our pumpkin pie but we were so excited to try the first bite to see if it was delicious or repulsive. We were pleasantly surprised with how delicious it tasted however we must say it is incredibly sweet so after one slice you have had more than enough which is probably a good thing!

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Ingredients
1 tin pumpkin puree
1 tin condensed milk
2 eggs
150g coconut or brown sugar
500g Shortcrust pastry homemade or shop brought

Method
Pre heat the oven to 180oc
We were lazy this time and decided to shop buy the pastry but you can always Find an easy to follow pastry recipe online if you want to make it yourself
Roll out the pastry using a rolling pin
Place the pastry into the baking tin
Line with parchment paper and fill with baking beans
Bake in the oven for 15 minutes
Remove the parchment paper and bake for a further 10 minutes
Remove from the oven and set aside
Pour the pumpkin puree into a large mixing bowl
Add the condensed milk and stir until combined
whisk the eggs in a separate bowl and then add them to the mixture
Pour the mixture into the pastry
Cut out leaf shapes with the pastry scraps and place them on top of the pie
Place in the oven and cook for 35 minutes

Chicken Mac and Cheese

We recently saw the Body Coach post a recipe on all his social media channels and it just looked so delicious that we had to make it. As you may or may not be aware one of us has to follow a a special diet due to severe IBS. This means no onion, garlic and a reduced amount of some types of dairy and also wheat.
Thankfully hard cheeses, such as cheddar can still be eaten.

We hope you enjoy this as much as us, we will definitely be making it again soon.

Ingredients
25g dairy free butter
25g gluten free flour
300-400ml almond milk
grated cheese
black pepper
200g gluten free pasta
251g chicken
coconut oil
paprika

Method
1) Pre-heat the oven to 180 degrees
2) Bring a pan of water to the boil
3) Melt the butter in a separate pan
4) add the flour to the butter and stir and cook for a couple of minutes
5) slowly add the milk stiring as you go, a whisk may be useful to reduce lumps and bring to the boil. Then simmer for about 8 minutes
6) Whilst your cheese sauce is simmering, add the pasta to the boiling water and cook as per instructions
7) In a separate pan, add the coconut oil and fry the chicken until cooked. Then add the paprika.
8) Stir in a handful of grated cheese to the pan that had been simmering and allow it to melt, taste and add more cheese if you want
9) Drain the pasta and then pour into a large baking dish.
10) Toss the cooked chicken in followed by the cheese sauce and mix together
11) Sprinkle on bread crumbs and grated cheese and cook for 20-30 minutes

White chocolate & Cranberry Muffins

Friday evening baking is back in full swing and this time we chose to bake these delicious white chocolate and cranberry muffins. We usually have white chocolate and cranberry cookies but we haven’t ever made white chocolate & Cranberry muffins before so we thought we would give them a go.

They were absolutely incredible and we will definitely be making them again soon, Annie took them to her boyfriend’s football match and they all loved them which is always a good sign.

Top tip on making cupcakes and you cannot be bothered to follow a recipe, weigh the eggs and whatever they weight you should use for the butter, sugar and flour!

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Ingredients
2 Medium eggs
110g Butter (softened)
110g Caster sugar
1tsp Baking powder
200g White chocolate bar
100g Dried cranberries

Method
Pre heat the oven to 180oc
Line a cupcake tin with baking cases
In a large mixing bowl cream together the butter and sugar
Add the eggs and mix well
Pour in the flour and stir in the figure of eight until mixture is combined
chop the cranberries and chocolate into small pieces and add to the mixture
Spoon the mixture into the cases and then cook in the oven for 14 minutes. A skewer should come out clean.
Place to one side and leave to cool