Banana Avocado Ice Cream

Serves 2 – 268kcals
2.3g Protein
14.9g Fat
29g Carbs

1 ripe Banana
1 medium Avocado
250mls Almond Milk
1 tsp Vanilla Extract
1-2 tbsp Agave Nectar

Blend all of the ingredients together until smooth
Pour into an airtight container and place in the freezer
Allow to freeze for a few hours
To serve, remove from the freezer 5-10 minutes prior as it will ned to soften slightly
Divide between serving bowl and top as you desire- chopped pecans, or a sprinkle of Togarashi spice mix work well

Apple Crisps

Serves 4 – Approx 75kcals
Depends on the apples used

6 Apples
Ground Cinnamon

Pre heat the oven to 100 degrees
Finely slice the apples (horizontally) and carefully remove any pips
Lie the apples on baking trays in a single layer, and sprinkle with cinnamon
Place in the oven for 90mins, then check on their progress. The smaller ones may already be crispy and need removing from the heat
Check frequently to ensure the chips don’t burn
Remove the trays from the oven once crispy and allow to cool- the apples with continue to crisp as this happens
Great as a snack, can be stored in an airtight container for a few days

Almond Latte Rice Pudding

Serves 4 – 292kcals
10.9g Protein
4.2g Fat
51.3g Carbs

750mls Unsweetened Almond Milk
1 tsp Vanilla Extract
4 tsp Instant Coffee (good quality)
1 scoop Vanilla Protein Powder
200g White Rice
8 tbsp Canderel
4 Lotus Biscuit

Place the milk in a saucepan over a low medium heat, add the vanilla and stir
When the milk starts to steam, add the coffee and protein powder and stir. Once dissolved, add the rice and stir gently
Once the rice starts to swell, cover the pan and lower the heat. Stir occasionally
Once the rice is cooked, remove from the heat and stir in the Canderel and a pinch of salt if needed. Add more sweetener if needed
Divide the rice between 4 bowls, and allow to cool slightly, or chill fully, before serving
To serve, top with the biscuits and enjoy!

Almond Eggnog

Serves 8 -156kcals
3g Fat
18g Carbs
3g Protein

4 large free range eggs
2 large egg yolks
125g Total Sweet xylitol sugar substitute
1ltr unsweetened Roasted Almond Milk
1/4 tsp salt
2 tsp Vanilla Extract
1/2 tsp freshly grated nutmeg
200mls cognac, bourbon or whisky
Ground cinnamon

Whisk the eggs, the yolks, salt and the sweetener together in a pan.
Mix in the milk
Heat over a low heat, stirring constantly, until the mix begins to thicken. Just enough to coat the back of a spoon- this may take 15/20 mins. DO NOT be tempted to crank up the heat- you don’t want scrambled egg nog!
Remove from the heat and mix in the vanilla and the nutmeg.
If serving warm, pour 25mls of spirit into a cup, followed by 125mls of the egg nog. Finish with some freshly grated nutmeg and ground cinnamon
If serving cold, cover the mix and chill for at least 3 hours. Stir the mix before serving. Add 125mls of eggnog to a 25ml glass of your chosen (dark) spirit. Stir well and garnish as above.

Maple Roasted Butternut & Apple

Serves 4 (as a side) – 243kcals
2.7g Protein
10.9g Fat
31.9g Carbs

3 tsbp Maple Syrup
3 tbsp Olive Oil
1 tbsp White Vinegar
1/2 tbsp Lemon Juice
1 tsp Lemon Zest
1/2 tsp Dried Thyme
Salt and Pepper
600g Butternut Squash, cubed
1 Apple, sliced
100g Curly Kale, tough stalks removed
30g Dried Cranberries

Pre heat the oven to 200 degrees
In a small bowl, whiskey together the maple, oil, vinegar, lemon zest and juice and the thyme, then season
Toss the butternut and apples in the mix until well coated, then transfer to a baking tray
Roast for 20 minutes then toss in the pan and add the kale
Roast for another 10 minutes then remove from the oven
Transfer to a serving bowl and sprinkle with the cranberries
Great as a side to roast chicken or pork, or cold as a salad with feta

Blueberry Bagel

Serves 4 – 273kcals
10.2g Fat
31.3g Carbs
11.8g Protein

4 Warburtons Protein Bagel Thins
60g Fresh Blueberries
3 Sprigs Thyme
1 tbsp Balsamic Vinegar
1 tbsp Sugar
Juice from 1/2 Lemon
160g Philadelphia Light Cream Cheese

Add the blueberries, thyme, vinegar, sugar and lemon juice to a small saucepan, and heat gently until the blueberries breakdown, and the mixture begins to thicken
Once it becomes jam-like, taste it and add more vinegar, lemon or sugar as needed
Remove from the heat and put to one side
Halve, and lightly toast the bagels, and spread the bottom piece with a generous helping of cream cheese
Top this with the blueberries then place the top half back on

Apricot & Almond Flapjacks

Makes 12 – 137kcals each
3.4g Protein
5.9g Fat
17g Carbs

125g Jumbo Rolled Oats
50g Chopped Almonds
20g Seeds/Seed Mix
65g Dried Apricot Pieces
2 Large Bananas, mashed
2 tbsp Powdered Peanut Butter, made up as directed
25g Coconut Oil
2 tbsp Agave Nectar

Pre heat the oven to 190 degrees
Grease and line baking dish
In a bowl, mix the dry ingredients together, then add the bananas and mix well
in a small saucepan, melt the oil, agave and peanut butter over a low heat, stirring until well mixed
Add the liquid to the flapjack mix and stir to combine
Press the mixture into the baking dish and press down evenly
Bake for 20-30 minutes, until it is quite firm to the touch
Remove from the oven and leave to cool for 30 minutes before turning out of the dish
Remove the paper, and allow to cool for another 30 minutes until cutting into 12 pieces
Enjoy as is, store in an airtight container if not eating all in one go!

Vegan Banana Flapjacks

Makes 24 – 133kcals each
6.9g Fat
14.1g Carbs
2.8g Protein

250g Jumbo Rolled Oats
40g Tesco Four Seed Mix
90g Pecan Nuts, chopped
125g Dried Apricots, chopped
4 Medium-large Bananas
3 tbsp Coconut Oil
25g Finest Maple Syrup
2 tbsp Almond Butter

Preheat the oven to 190 degrees
Grease and line a baking pan (10 x 12)
Mix the oats, seeds, fruit, and nuts together in a large mixing bowl
Mash or blend the bananas to a puree, and add them to the bowl. Mix well
Add the oil, syrup and almond butter to a small pan and heat gently, stirring often until the mixture is melted and fully combined
Add this to the bowl and mix everything together well
The mixture should not be particularly wet- if it is very wet, slowly add some more oats. If your bananas are on the small side, start with the only 200g of oats in the mix and add more at this point
Press the mixture into the baking dish and even out
Bake for 25 minutes, until it is brown and crisping on top, and is pretty firm to touch
Remove from the oven and allow to cool for 30 minutes, before turning out and removing the baking paper from the bottom
Allow cooling for another 30 minutes before cutting into squares
Once fully cooled, store in an airtight container
Enjoy as and when you like!

Banana Oat Cookies

Makes 8 – 127kcals
2.6g Protein
6.1g Fat
14.7g Carbs

1 medium Banana (ripe)
100g Rolled Oats
1 tbsp Coconut Oil, melted
2 tbsp Coconut Sugar
50g Dark Chocolate Chips

In a bowl, mash the banana to a puree
Stir in the oats, oil and sugar until well combined. Leave to sit for 15 minutes so the oats can absorb the other ingredients
Pre heat the oven to 170degrees
Stir the chocolate into the oat mix
Divide the mix into 8 balls
Flatten each ball and place on a baking tray with a gap between then (they wont spread during the baking)
Bake in the oven for 15 minutes, until the edges start to brown and crisp
Remove from the oven and allow to cool before enjoying
Best eaten on the same day however will keep for one or two days in an airtight container

Strawberry Baked Oats

Serves 6 – 284kcals
8.4g Protein
12.9g Fat
31.1 Carbs

190g Jumbo Rolled Oats
1 tsp Ground Cinnamon
1 tsp Baking Powder
1/2 tsp Ground Ginger
1/4 tsp Salt
1 large Egg
30g Maple Syrup
2 tbsp Coconut Oil
1/2 tbsp Vanilla Extract
400ml Unsweetened Almond Milk
225g Rhubarb, chopped
400g Strawberries hulled and halved
2 tbsp Groovy Coconut Sugar
50g Tesco Four Seed Mix

Preheat the oven to 170 degrees fan
Grease 9 x 13 baking dish
In a large bowl, mix the oats, spices, salt, half of the seeds and baking powder together
In another bowl whisk the egg with the oil, maple, vanilla and milk
Put half of the rhubarb and strawberries into the baking dish and spread out into an even layer
Cover the fruit with the oat mixture
Drizzle the milk over the top of the oats
Place the remaining fruit on the top of the oats, then sprinkle with the remaining seeds and the coconut sugar
Bake for 35-45 minutes until the mixture is set, then remove from the oven
Leave to cool for 10 minutes and then serve. If can be kept chilled for a day or two, but any longer and it will get soggy

Banana Chocolate Brownies

Makes 32 – 141 kcals
4.3g Fat
24.1g Carbs
1.9g Protein

250g Plain Flour
400g Caster Sugar
100g Dark Cocoa Powder
1 tsp Baking Powder
1 tsp Salt
3 Ripe Bananas, mashed
85mls Unsweetened Almond Milk
1 tsp Vanilla Extract
5 tbsp Olive Oil
200g Dark Chocolate Chips

Preheat the oven to 170 degrees (fan)
Lightly oil a 9 x 12 inch baking dish, and line the bottom with baking paper
In a large bowl mix the flour, sugar, cocoa, baking powder and salt together
In a separate bowl, combine the mashed banana, milk, oil and vanilla together
Add the wet ingredients to the dry, and mix until just combined
Fold in the chocolate chips
Pour the batter into the baking dish
Bake for 25-35 minutes, until a toothpick inserted into the centre, comes out clean
Allow the brownies to cool for 20 minutes before turning them out onto a wire rack
Leave them to cool completely before cutting into squares

Dark Chocolate & Chestnut Truffles

Makes 24 – 69kcals
4.7g Fat
5.8g Carbs
8g Protein

90g Dark Chocolate
230g Chestnut Puree
50g Butter
50g Caster Sugar
1 tsp Vanilla Extract
30gs desiccated Coconut

Melt the chocolate in a glass bowl over simmering water and put to one side
Cream the butter and sugar together in a mixing bowl
Cream the butter and chestnut puree together, and add in the vanilla
Fold in the melted chocolate until fully incorporated
Cover the bowl and pop in the fridge for 30mins (it will be too soft and messy to work with right away)
Take a spoonful of the mixture and roll into a ball, then cover in the coconut

Great with a coffee!

Chewy Chocolate Chip Cookies

Calories 285 kcals

300g plain flour
1/2 bicarbonate of soda
1/2 tsp salt
170g butter
200g brown sugar
100g caster sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
325g chocolate chips

Preheat oven to 150 degrees
Grease Baking tray or line with parchment
Soft together bicarb flour and salt
In a bowl melted butter brown sugar and caster sugar until blended. Add the vanilla egg and egg yolk until light and creamy
Mix in the sifted ingredients until just blended
Stir in the chocolate chips
Drop cookie dough onto baking trays each cookie should be 4 tablespoons of dough. Do not flatten
Bake for 13 minutes in the preheated oven or until the edges are lightly toasted
Cool on a baking tray for a few minutes before transferring to a wire rack to cool completely

No-Bake Pumpkin Cheesecake

Serves 12 – 463kcals
31.3g Protein
29.8g Fat
56.8g Carbs

250g Ginger Nuts
125g Butter, melted
3 tbsp Groovy Coconut Sugar
500g Philadelphia Light
1 tin Baking Puddy Pumpkin Puree
125g Icing Sugar
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
Pinch Salt
284ml Elmlea Double

Whipped or Spray Cream
8 x Brandy Snaps

Crush the gingernuts to a fine crumb and add to a medium bowl
Mix in the Coconut Suger, then pour in the butter and mix until fully combined
Tip the biscuit mix into a round 9inch Springform Dish, and push down to create an even base
Place in the fridge for now
In a large bowl, beat the Phily until fluffy
Add the pumpkin and mix well
Add the icing sugar and stir until the mix is smooth
Add the vanilla, spices and salt and mix well
In a separate bowl, whisk the cream until it forms stiff peaks
Fold the cream into the pumpkin mix, until just combined
Pour the filling on top of the ginger base and smooth the top
Chill for at least 2 hours
Before serving, remove the cheesecake from the dish, slice, and decorate with cream and brandy snaps

Spiced Hot Chocolate Overnight Oats

Serves 2 – 360kcals

19.8g Fat
27.1g Carbs
13.2g Protein

30g Chia Seeds
60g Jumbo Rolled Oats
1 tbsp Cocoa Powder
1/2 tsp Ground Cinnamon
1/4 tsp Cayenne Pepper
Pinch Salt
250g Unsweetened Almond Milk
2 tbsp Almond Butter
2 tsp Agave Nectar
(optional whipped cream to garnish- it is , hot chocolate after all!)

Whisk the wet ingredients together in a bowl
Add the dry ingredients to the bowl and mix well
Cover, and leave to refrigerate overnight
In the morning, divide between two serving dishes and top however you like- cream, cocoa nibs, etc, and enjoy!

Carrot Cake Oats

Serves 2 – 433kcals

17.8g Fat
48.3g Carbs
15.8g Protein

250mls Unsweetened Almond Milk
250mls Water
65g Jumbo Rolled Oats
150g Carrots, grated
25gs Raisings
2 tbsp Runny Honey
1 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
1/4 tsp Salt
2 tbsp Almond Butter
1 tbsp Walnuts, chopped
100g Cottage Cheese
Dash Ground Cinnamon

Combined the water, milk, oats, carrots, raisins, honey, cinnamon, vanilla and salt in a pan

Heat gently until the porridge thickens and the oats are cooked

Remove from the heat and stir in the almond butter
Divide between the serving bowls

Top with cottage cheese, walnuts and a sprinkle of cinnamon

Serve and enjoy!

Chocolate Peanut Butter Flapjacks (vegan)

Makes 8 – 176kcals each
4.6g Protein
3.1g Fat
31.6g Carbs

100g Agave Nectar
100g Soft Light Brown Sugar
6 tbsp Chocolate Flavoured Powdered Peanut Butter, made up as directed on the package
1 tsp Vanilla Extract
220g Jumbo Rolled Oats
20g Cocoa Nibs

Pre Heat the oven to 180 degrees. Grease and line a small baking tray
In a saucepan, gently heat the agave, sugar and peanut butter. Stir until dissolved and melted together
Remove from the heat and stir in the vanilla, followed but the oats. Stir until the oats are covered and the mix is thick and sticky (you may need more or less oats)
Tip the oat mix into the baking dish and press down evenly
Sprinkle to nibs over the top and gently press down
Bake for 20-25 minutes then remove from the oven
Allow to cool before turning out of the dish and slicing