Saturday, 30 March 2013

Chocolate-Peanut Protein Cups

....First of all HAPPY EASTER!

This is the day when we celebrate the Easter rabbits leaving their Bunny Kingdom to come and leave their alien eggs for us humans to devour! No? Well, it is that time of year for eggs where I'm from anyway, and so this is what I put together for my boyfriend:

If you're feeling more up to a "savoury" egg, why not have a bakes sweet potato for lunch or dinner? The colours here really did remind me of Easter, so deep yellow-orangey, and it tasted delicious too!

Cut a cross in the middle of the potato so that you get down to the centre of the potato (helps it bake slightly quicker) and bake it the in the oven on around 160-180°C for an hour. Mix together a tin of tuna, a finely chopped chilli pepper, an orange pepper (optional, I thought this was the one thing that could have been left out), a small red onion, a little soy sauce and pepper, half a teaspoon of smoked paprika powder and two Laughing cow triangles, or some light cream cheese. Stir it together and top the baked potato with the delicious mix!

But now, for a little muscle-building sweet treat, the Chocolate-Peanut Protein Cups! I added half a sachet of Stevia (natural sweetner made from the stevia leaf), but it turned out a liiiiittle bit to sweet, so adding that would be for the really sweet teeth out there! I think it was because my vanilla protein powder has no sweetness to it. A healthy sweet-treat, can you imagine?!

Chocolate-Peanut Protein Cups
(Makes ten, about 65-75 calories each, depending on the amount of peanut butter)

1 scoop vanilla or chocolate protein powder รข 80 calories (I use a natural one without sweetner by Nature's Garden called 90% protein but any protein powder will do as long as you get the right texture)
1-2 tbsp unsweetened cocoa powder
2 tbsp agave syrup
1/2 sachet stevia sweetener (optional)
10 tsp peanut butter

For this you will need a silicone mini-muffin mould to be able to get the choco-nut cups out after they have been in the freezer. Or you can make 5 normal muffin-sized ones, as long as you use a silicone mould, it'll work!

- Mix the protein powder with the cocoa powder and stevia (if using) in a large cereal bowl until it's combined well.

- Add a little water, almost a small cup of water and the agave to the mix. Stir well and you will find you get a texture that is like a really thick hot chocolate.

- Using a teaspoon, pour one teaspoon's worth of the protein into the bottom of the muffin mould. Once you have gotten ten, or used half of the mix - set them in the freezer for about 10-20 minutes until the base has set.

- Take them out of the freezer and with another two teaspoons, take one teaspoon's worth of peanut butter and spread on top of the first layer. Then repeat with the remaining chocolate mix to top it off. Put them back in the freezer for about half an hour before you can get ready to tuck in! I hope you enjoy them! They melt quickly after half an hour though, but there's nothing wrong with a little mess, especially when it's that tasty! Took me back to the childhood if anything, hehe.

Original source:

- Jules

Tuesday, 26 March 2013


Me oh my, I have finally gotten around to try and make cornbread! It was only now when I typed up the recipe that I realised that I had only used half of the milk stated in the recipe (Which is probably why it cracked a little bit when it was finished baking) BUT I can honestly say i could eat this on it's own, straight from the oven, just the way it is. In fact, I'd choose this over cake most days.

I think it was after watching the movie The Green Mile a few years ago that I wanted to try to make it, as cornbread was mentioned in the movie. Next time, I will try and use the right amount of milk, but for now, I've got some of this to keep me going - I froze half of it, so I can save it for a rainy day, perhaps with a bowl of soup!

So here it is - cornbread!

(Serves 6-8, about 326-245 calories each)

60 g flora light
1 small onion, finely chopped
225 g cornflour
140 g finely ground wholemeal flour or plain flour
1 tbsp golden sugar
2 tsp baking powder
1 1/2 tsp salt
300 ml buttermilk or semi-skimmed milk with a squeeze of lemon juice (or lime juice!)
(The recipe states you should use double the amount, but this worked fine, will try and use 600 ml next time though!)
2 eggs
1 tbsp onion powder (optional)

- Heat the oven to 210-230°C. Butter a 23cm cake tin or an oven proof dish.

- In a small pot, melt the butter, toss the onion in and cook it gently on low heat for about 5 minutes.

- Meanwhile, mix all the dry ingredients in a bowl, before adding in the butter and onion. Now pour the mix into the cake tin or oven proof dish, and place it in the middle of the oven. Let it bake for 30-40 minutes until it is risen and golden.

- Take it out and leave to cool for 5-10 minutes before slicing it up and serving it warm, deeelicious!
You can keep it for up to two days, or freeze it for up to one month, handy!

Original source:

- Jules

Sunday, 24 March 2013

Black Bean Chilli

It's the day after our Tarantino-Theme-Tune flatwarming party and I'm going to have a rather chilled out Saturday afternoon I think. I reckon I'll take my sister for a wee adventure in Glasgow, getting some good foor to munch, and simply relaaaax, mmm...
The party last night was really good, and it was so nice to see everyone there, some even dressed up! I went as the crazy nurse, from Kill Bill, it's tricky finding proper costumes for these events out in the world!

Here's what one of our friends drew for us, how amazing is that?! Definitely going to put it up on the wall in the very near future *grins*

PS. Those are not my hands, I was the photographer! Could have done a better job come to think of it!

There are still a few recipes that I have still to post that I have made over the last week, and here's the next recipe for you!

I wanted to try and make a vegetarian chilli, and when I used the original recipe, it didn't quiiiiite hit the spot. I had to make a few adjustments, adding a little balsamic glaze and a few spices, and it was saved! Not to mentioned once the topping was in place too, scrumptious. The ingredient list might seem a bit intimidating, but it's mainly spices that you would store in your cupboard anyway, especially if you've made chilli before. So what are you waiting for? Give it a go!

Black Bean Chilli
(Serves 4, about 270 calories each - topping excluded)

200 g black beans soaked overnight, should give about 250 g (can use 400g can of soaked black beans instead)
1 1/2 tbsp sunflower oil
4 cloves of garlic, finely chopped
2 large onions, chopped
3 tbsp mild chilli powder
3 tbsp cumin
3-4 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp paprika powder
Salt and pepper to taste
1 tbsp balsamic glaze
1 tbsp onion powder
2 x 400g cans chopped tomatoes

Optional toppings (which is a MUST by the way!):
Crumbled feta, chopped spring onions, sliced radishes, avocado chunks, soured cream, cheese, rice etc.
I choose to serve it with chopped spring onions, soured cream and a little cheese. You can marinade this under the grill for a couple of hours in the oven once you've plated it up.

- Have the olive oil in a large pot with the garlic and onions, fry them for about five minutes before adding chilli powder and cumin. Cook for a few more minutes before adding chopped tomatoes followed by everything else. Leave it on medium heat and let it simmer away for at least half an hour, stirring occasionally.

- Make sure the beans are cooked properly before dividing the chilli between bowls and topping with your favourite toppings. This would also be delicious poured over a baked potato, just imagine!

Original source:

- Jules