#FittyBreakfastWeek – Yoghurt Bowl With Banana Oat Clusters

This recipe you guys… So easy to put together, highly nutritious, packed with vitamins, fiber and proteins. You can’t possibly go wrong with it 😉.

Instead of using granola, you can make these 3 ingredients clusters that are so good and add both sweetness and crunch into your yoghurt bowl.

Right let’s get to it!

Ingredients

1/2 ripe banana

50g oats

1 tsp honey

Method

Pre-heat your oven to 180°.

Mash the banana in a bowl and add remaining ingredients. Stir until everything is combined.

On a baking tray, add in your mixture and separate it with a fork to form clusters.

Put in the oven for 15 mins. The cluster should get golden and crunchy.

In a bowl, add in some greek yoghurt, fresh berries, your freshly made banana clusters and you can add some chia seeds and peanut butter on the side – however you like it. You can make it your own!

Until the next recipe,

FittyGalz x

 

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#FittyBreakfastWeek – High Protein Healthy Waffle Recipe

Happy hump day guys! I hope that this week is going amazing for you so far and that you are excited for the weekend coming! What better way to make your Wednesday morning amazing than this high protein waffle recipe?

It’s easy to make, quick and requires only basic ingredients! You can meal prep it in advance and freeze for up to 1 month.

You can use the toppings that you enjoy most and just enjoy these waffles the way you like it.

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Ingredients

Wet ingredients 

1 egg

60g greek unsweetened yoghurt (I used 0%)

1 tbsp honey

180 ml milk (I used semi-skimmed)

Dry ingredients

120g wholewheat flour (or any)

1 tsp baking powder

1 tsp cinnamon

Method

In a bowl, mix all dry ingredients and set aside.

In another, mix your egg, yoghurt, honey and 50cl milk. Give it a good stir and start adding your dry ingredients into it and keep stirring to combine.

Add in the remaining milk and keep stirring until everything is combined.

Warm your waffle maker and grease it a little. Pour your mixture into it one big spoonful at a time. Let it cook for 3-4 minutes depending on your waffle maker.

I served mine with some sliced bananas, blueberries, a mix of yoghurt/peanut butter and some crunchy granola.

Until the next recipe,

FittyGalz x

 

#FittyBreakfastWeek – Hummus Toast With Avocado + Egg in The Hole

Happy #ToastTuesday!

I literally LOVE having savory breakfasts and these toasts are the perfect ones that just do it for me.

Toast 1: The first toast is a hummus avocado toast and the hummus recipe I used can be found here.

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Toast 2: The second toast is an egg in the hole recipe which is so versatile and I’m totally in love with it. You can serve it with eggs, any kind of seeds, avocado or anything you really fancy.

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Ingredients

Toast 1

1 slice of brown bread

2-3 tbsp hummus

1/2 avocado

Toast 2

1 slice of brown bread

1 egg

Method

Toast 1

Toast your bread and spread your hummus on it.

Add all other toppings of choice and season with some lemon juice and some pepper.

Toast 2

Take the slice of bread and empty its middle like you see on the photo below.

Put on a pan over medium heat and crack an egg in the middle. Cover the pan and let it cook for about 6 minutes for a runny yolk. Flip the toast for and let it sizzle for about 30 seconds. Your toast is ready!

Enjoy and happy Tuesday!

Until the next recipe,

FittyGalz x

#FittyBreakfastWeek – Blueberry Oatmeal

Happy Monday you guys! Is it weird that I love Mondays so much? I just feel like it’s a new start to the week and I feel so productive getting things done!

This week ahead will be the #FittyBreakfastWeek and I will be sharing with you 7 different breakfast recipes that are healthy, nutritious, tasty, easy to make and that will convince you to never skip breakfast again 😉!

Starting this week with this warm, healthy, high in fiber porridge with blueberries and honey. It’s so filling and just so tasty!

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Ingredients

35g oats

90ml milk (I used semi-skimmed)

Handful of blueberries

1 tsp honey

Toppings: Granola, sliced almonds, cinnamon, chia seeds

Method

In a bowl, mix the oats and milk.

Microwave for 2 mins or you can follow the method like in this porridge recipe.

Add in your blueberries and all other toppings that you fancy.

Serve with your favorite hot drink & enjoy!

Until the next recipe,

FittyGalz x

 

Thumbprint Cookie Jam Recipe

These cookies are so healthy and so easy to make. They are made with absolutely no refined flour, no refined sugar and all things healthy. They are sweetened with a delicious apples and are packed with nutrients.

The jam is a red fruits chia jam and you can find the recipe here.

Honestly you guys, go get your ingredients ready and let’s get to it!

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Ingredients

1 apple

1-2 tbsp honey

50g Applesauce

50g oats + 50g oat flour

Handful of your favorite nuts

1 egg

Red fruits chia jam

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Method

Pre-heat your oven to 180°.

In a saucepan, add in the applesauce, a grated apple the honey and cinnamon.

Cook on medium-heat until you feel that the apple has caramelized.

Add that mixture to the oat flour, allow it to cool down a little and add in the egg. Mix everything well until combined.

Place parchment paper on a baking tray. Form your cookies and place them on it.

Make a thumbprint in the middle and add in 1 tsp chia jam.

Off to the oven it goes for 20 mins until golden.

You can even make these cookies with the jam packed inside.

Don’t forget to enjoy them with a nice cuppa.

Until the next recipe,

FittyGalz x

Sweet Potato Hummus Recipe

You guys, I’m losing my mind here… This combination is one made in heaven!

Sweet potatoes + chickpeas? I meeeeaaaaaannnnn…. 

I’m not going to get some time wasted here so let’s jump straight into the recipe that you definitely NEED in your life.

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Ingredients

One small sized sweet potato (which should be around 80-90g)

100g chickpeas (canned, rinsed and drained)

2 garlic cloves

1 tsp olive oil

1 tsp tahini

2 tbsp lemon juice

Spices: 1/2 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp chilli flakes (if you like it a little spicy), 1 tsp cumin

Water

Method

Bring some water to boil in a saucepan and add your sweet potato. It should take around 15 mins for it to soften. Check by putting a fork into it.

Once ready, set to the side and let it cool down. Peel the potato and cut it into chunks.

In a blender, add in the garlic cloves and the sweet potato. Give it a mix. Add in all other ingredients and give it a good mix. You might want to add some water to adjust its consistency.

And VOILA! The best hummus you’ll ever have is now ready!

Enjoy with pitta bread, roasted vegetables or anything you fancy 😉.

Until the next recipe,

FittyGalz x

Meal Prep Idea – Chili Bean Stew

You guys, confession time: This bean stew is by far my favorite meal prep recipe to make! I literally make it every single week. The flavors stay intact, in fact, the stew only gets better with time as it soaks up the flavors from the spices.

It’s packed with vegetables, proteins and all the good stuff your body needs. On top of that, it is so versatile. You know how meal prep can be boring where you just prep plain rice chicken and brocoli and are forced to eat it? Well fear no more, because with this stew, you can have it with rice, in a wrap, as a soup, with bread, with pasta… YOU CHOOSE!

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It takes around 15 mins to get all ingredients together and 1 hour to cook to perfection for the best flavors.

Right, let’s get to it guys!

Ingredients

2 big red peppers

2 big green peppers

1 big onion

2 garlic cloves

5 big tomatoes (or 1 can of chopped tomatoes)

8-10 mushrooms

1 celery stick (optional)

200g red beans

1/2 squeezed lemon

Spices: 1/2 tsp salt, 1 tsp pepper, 1 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 chilli flakes.

Method

Wash and chop all your vegetables whichever way you like. I chopped mine length way to have some texture.

Add them all to a pan over medium heat and add 1 cup of water. Cover and let it simmer for about 10 mins.

Add the beans (canned, rinsed and drained) and all the spices. Stir well until everything is combined and keep stirring for an additional 2-3 mins. Add some more water.

Cover and let it cook for about 30-40 minutes. You can keep on checking on your stew to make sure it doesn’t dry out of water and keep adding to adjust.

Your bean stew is ready and you can keep it in the fridge for up to 6 days!

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Get creative in the ways you eat it 😉. I love to have mine with some wild rice, a side of sweet potato and some avocado. So filling, so nutritious and SO GOOD!

Until the next recipe,

FittyGalz x