We love a protein shake after working out, during the weeks we usually mix our protein with water and chug it whilst running out of the gym and making our way to work. When we actually get the chance to make a delicious protein shake we jump at the chance because let’s be honest it tastes WAY better.
Annie loves nut butter so always opts for a shake that has NB in it! So we thought it was about time we created our own PB protein shake (we will be sharing more recipes soon). This protein shake is SO simple to make and is always Annie’s go to shake at the weekend.
1 scoop white chocolate protein
1tsp peanut butter
Ice cubes we usually use about 4
50ml Almond milk
Wack everything into a blender we use a Nutri Bullett and blend for a minute
Pour into a glass with a straw
Optional you can pop a strawberries on the side and enjoy!
See we said it was the quickest recipe ever!
So one Friday evening we really fancied pizza so decided to try and make a gluten free one. We researched lots of recipes and combined a couple to come up with a rye & buckwheat pizza and thought we must share with you all!
This pizza base is gluten free and dairy free.
It feels weird making this because you don’t need to let is rise and the texture is kinda funny and the way you make it is very odd. But trust us you are doing it right, and it tastes amazing!
70g rye flour
130g buckwhat flour
170ml almond milk
1 teaspoon maple syrup
1 tbsp mixed herbs
seasoning, salt & pepper
seasoning, salt & pepper
Preheat the oven to 180 degrees and then get your baking trays ready by lighting oiling them
Put all the dry ingredients in a large bowl and mix
Make a well in the centre and then break in the egg and beat into the dry ingredients
Add the maple syrup and then gradually add the milk
Mix until combined, it will look sticky and gloopy
Put spoonfuls of the mixture on baking trays and spread out to create pizzas, a spatula or palette knife will help you to spread the dough out
Bake the dough for 10 minutes, it will be cooked but not crispy
Cover with tomato sauce and decorate with toppings of your choice, go wild!
Cook for 10 minutes, until the topping is all cooked and cheese is melted
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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‘We believe that happiness does not come from looking perfect but from achieving your own personal goals and feeling confident in yourself’ – Nutribuddy
Feeling confident in yourself can be easier said than done. It can take years of hard work and determination which we know at times it can be hard. We have tripped and fallen time and time again and on certain occasions we have full on face planted the floor, but you know what we go back up, we put on our big girl pants and continued going because these hurdles are what made us stronger and gave us the determination to go again.
We met when we were 16 and we are now 25, as you can imagine we have been through a lot with one another we have wiped away the tears but also celebrated some amazing milestones in each other lives. One of the biggest changes that has occurred in 9 years is most definitely our confidence. We have learnt to not give a s*&t (excuse our language) about what anyone else thinks about us, we do what makes us happy instead of making sure everyone else is happy. Several people have commented on how much we have changed, it’s almost like we have found our voice we are no longer timid 16 year olds.
Everyone’s journey is going to be different you shouldn’t compare your journey to someone else’s journey and you most certainly shouldn’t tailor your journey to be like someone else’s. Following someone else’s journey isn’t going to help you get the results you want, just be yourself and listen to your body.
We love what Nutribuddy stand for they want to help both women and men feel confident about themselves and as a result help them achieve their goals. As you can imagine we jumped at the chance of reviewing Nutribuddy, we are breakfast fanatics especially when it includes porridge or porridge oats that can be blended to make pancakes. Breakfast is our favourite meal of the day and If we could we would eat it for every meal of the day. At the weekend we often do eat breakfast for lunch/dinner as well as breakfast because we have more time to experiment and make yummy creations.
When we both received a Nutribuddy kit in the post and couldn’t wait to tuck in! They were incredibly generous with what they sent us which meant we really got to try and taste the products experimenting with it in different ways. We just wanted to add we are not using Nutribuddy to lose weight!
We were each sent:
Bag of instant chia & coconut porridge- this is super quick to make, it literally takes a couple of minutes. We have eaten the porridge on its own a couple of times as the coconut sweetens it enough!
Flax seeds & Desiccated coconut- We had never tried flax seeds before, but since trying Nutribuddy flax seeds we have been sprinkling them on everything. We have always been a fan of desiccated coconut it is a perfect porridge or pancake topper!
Breakfast shake (it a cute glass jar)- This is the perfect on the go breakfast you simply add water or milk to the mix, shake it up and there you go! We both travel a lot for work/leisure and we sometimes have those days were we are running late and don’t have time to prep a beautiful Instagram worthy breakfast!
Protein shaker- We are loving this protein shaker, we find so many protein shakers leak which can be so annoying! We are always on the go so having a reliable protein shaker in our bag is always handy because lets be honest protein doesn’t always smell the nicest.
We decided to experiment with the ingredients and made the most delicious porridge which you which you can see below! The only extras we purchased for the porridge was the toppings because after all it should be illegal to not add toppings to porridge!
We love apple cake and decided we wanted to create a refined sugar free apple load because as proven previously in our banana loaf recipe you don’t have to use refined sugar in a cake for it to taste delicious.
We had a few goes experimenting with the recipe but we are finally happy with it and easy to share it with you! Let us know if you decide to make it and we would love to see your creations as always 🙂
2 Braeburn apple
200g oat flour (we just blend oats that we already have in the cupboard)
1 tsp baking powder
1tsp bicarbonate of soda
100ml milk of your choice we used almond milk
3tbsp coconut sugar (optional)
Pre heat your oven to 180oc
Line your loaf tin and grease with some melted coconut oil
Blend the oats until they are fine and resemble flour
Chop 1 1/2 apples into medium sized chunks- with the remainder of the apple you will need to cut it into slices that can be placed ontop of the cake (as seen in the photo above)
Mix your oat flour, baking powder, bicarbonate of soda, cinnamon, 2tbsp coconut sugar and diced apples together until combined.
Pour in the milk and stir until mixed well.
Pour the mixture into the loaf tin
Place the sliced apple on top of the mixutre
sprinkle with 1tbsp coconut sugar
Bake the apple loaf for 30 minutes until cooked throughout
When cooked let cool and enjoy with a cup of tea or coffee!
Crème brûlée is a very delicious dessert and we were inspired to make this recipe after our trip to Paris. We wanted to make crème brûlée but fancies making it with a twist so after some delving into Pinterest decided to make crème brûlée tarts.
The pastry is our classic pastry recipe that we swear by and the filling is a custard recipe. We then topped the tarts with sugar and used a blow torch to make the classic crème brûlée texture. These are great as you can make the pastry in advance and also make the custard in advance. If you are hosting a dinner party as these are ideal as all you need to do before serving is sprinkle on sugar and use the blow torch.
175g plain flour
100g cold butter
1 tbsp icing sugar
300ml double cream
1 tsp vanilla essence
3 egg yolks
1 whole egg
2tbsp caster sugar
1) Pre-heat the oven to 180 degree and butter and line with grease proof mini tart tins
2) Put all the ingredients for the pastry in a food processor and pulse until the ingredients come together (you may need to finish with your hands)
3) Pour onto a flour surface and roll out the dough until 1mm thick. Lay over the tart tins and press into the ridges, then leave the pastry hanging over the edge as pastry shrinks when cooked
4) Line with foil and pour in baking beans and blind bake the pastry for 15 minutes. Take our the beans and finish off the pastry for 5 minutes
5) Reduce the oven temperature to 130 degrees
6) To make the custard filling, put the cream in a large pan with the vanilla and heat until bubbles form around the edge. Let to cool for 5 minutes.
7) Mix the egg yolks, whole egg and sugar with a hand mixer then add the cream
8) Pour the custard mixture into the pastry and cook for 18-20 minutes until almost set. They will be a little wobbly
9) Leave to cool
10) Sprinkle with granulated sugar and use a blow torch to caramelise/cook the sugar
These muffins are so delicious and they are gluten free, dairy free and refined sugar free too and you cannot even tell, who said following a low FODMAP diet had to be boring!
We made them with raspberry and lemons because raspberries are in season now, and raspberry and lemon are the perfect summer flavour but you could try with other ingredients instead.
4tbsp sunflower oil
75ml almond milk
150g gluten free self raising flour
1tsp xanthan gum
100g coconut sugar
drop lemon extract
1tsp lemon juice
punnet of raspberries (around 150–175g)
1) Preheat the oven to 180 degrees and put muffin cases in a muffin tray
2) In a jug mix together the milk, egg and oil. Then add the lemon extract and juice
3) In a mixing bowl sieve in the flour then add the sugar
4) Add the wet ingredients to the dry ingredients with half of the raspberries and mix – do not over mix
5) Spoon the mixture into the cases and then top with the remaining raspberries
6) Cook in the oven for 25-30 minutes, until the skewer comes out clean
7) Best enjoyed warm!