I don’t want to blow my own trumpet….but I’m going to – haha!
These burgers were delicious, really filling and super easy to make. At the minute, my diet is kind of vegetarian, I say kind of because I’m still eating fish. I’ll probably explain it more in a further, more detailed post about why I’m doing it, but at the minute, I’m just finding out what works for me.
Anyway – back to the burgers!
Here’s what went in them..
You will need:
2 tins of beans – I used borlotti beans but kidney beans would also work well I imagine
2 tbsp tomato puree
1 small red onion or half of a large one, finely chopped
2 cloves garlic, finely chopped
1tbsp coriander, finely chopped
Small sprinkling or chilli flakes or 1.2 red chilli deseeded and finely chopped
Salt and pepper to taste
1 tbsp sweet chilli sauce
Burger buns (should you want them) and salad and sweet potato fries to serve!
-Drain the bins and empty in to a large bowl. Take a fork or a potato masher and mash the beans until they’ve all been squished.
– Add everything else but only half of the breadcrumbs before mixing well to combine.
– Sprinkle the remaining breadcrumbs on to a plate and then grab a handful of the mixture and shape into a burger before rolling in breadcrumbs. Once you’ve formed all of the burgers, pop some clingfilm over the plate and place in the fridge until you’re ready to cook. I’ve found that chilling them for an hour or so really helps them to keep their shape.
– To cook, heat a small amount of oil (I use coconut) in a non-stick frying pan (or any good frying pan you have!) and essentially just fry them on each side for between 4-5 mins so they’re thoroughly warmed through.
– Serve in a bun topped with lettuce and relish or whatever sides your heart desires!
Enjoy 🙂 If you do make these, please let me know by commenting below or tag me on Instagram @hbryan91
Don’t let the colour put you off; looks can be deceiving because these pancakes are delicious!
They are also the perfect post workout second breakfast, providing all you need to recover after a tough session. Add a scoop of protein powder for extra gains!
You will need:
– Couple of handfuls of spinach
– 1 cup oats
– 2 eggs
– 1 banana
– 1 tbsp honey
– 1 tsp coconut oil
– Put everything (apart from the coconut oil) into a blender and blitz until well mixed/similar to that of a thick pancake consistency.
– In your best, non-stick frying pan, heat the coconut oil on a medium-high heat. Using a ladle, or something similar, pour a spoonful into the pan and cook like normal pancakes. Flip halfway through as they begin to darken. Once cooked, start the next one and so on until the mixture is all gone!
That’s it, post workout green pancakes, it’s as simple as that! Top with whatever you fancy – my favourite is another banana and some Meridian’s smooth peanut butter – delicious!
Let me know if you give these a go! Enjoy 🙂
When someone mentions curry to me I often think of a big pot simmering for hours, full of complex spices and hard-to-make sauces. This butternut squash curry is the exact opposite of that…yes, you’ll need a large pot, but there’s nothing complex about this recipe.
You will need:
– 1 large butternut squash (peeled and diced)
– 2 chicken breasts (diced)
– 1 x red onion (chopped)
– 1 x pepper (chopped)
– Baby corn
– Handful of coriander
– 1 x tin of coconut milk (full fat!)
– 1 red chili (chopped)
– 2 tsp madras curry paste
– 1 tsp cumin seeds
– Start by placing your diced butternut squash into a microwaveable container with a little water in. Put the container into the microwave and microwave for a few minutes until it starts to soften.
– In a large wok or frying pan, add a little coconut oil and fry off the onion, cumin seeds, chili and madras curry paste before adding the diced chicken breast.
– Once the chicken is cooked, add the vegetables and the butternut squash before pouring in the coconut milk.
– Allow to simmer for 10-15 minutes. Stir in some fresh coriander before serving and remember to save a little bit to garnish the dish with!
– Serve piping hot with either plain rice or cauliflower rice.
There you have it, a super simple, cheap and easy to make curry that takes less than 30 minutes. Of course, it’s healthy too.
Surely that title has got your mouth watering already?! Yes, these aren’t healthy but baking unhealthy treats and desserts is definitely part of my happy pace.
If you’ve got a real sweet tooth then you’re about to fall in love, as these chunks pretty much incorporate everything you could want in a dessert. I’ve called them chunks because despite the fact that these were meant to be ‘bites’, it’s just not possible to have one small bite, I need a big handful per portion!
You will need:
To make the cookie dough:
– 226g unsalted butter
– 220g brown sugar
– 2 eggs
– 1 tsp vanilla essence
– 260g plain flour
– 2 packets of chocolate chips
– 9 mini Twix bars (or another biscuit based chocolate bar of your choice)
To make the cheesecake layer:
– 225g soft cream cheese
– 65g granulated sugar
– 1 egg
– 1sp vanilla essence
-Start by lining a baking tin with foil so that there is an overhang on each side. Grease the foil with a little bit of butter and set the pan to one side. Preheat the oven to about 180 degrees.
– First, we need to make the cookie dough layer. Either in the microwave or over a pan of hot water, melt the butter in a bowl and then put to one side to cool slightly. Next, add the brown sugar to the melted butter and mix together. Add in the egg and vanilla before slowly adding the flour and then mix well to combine. To finish, add the chocolate chips and mix well. Take half of the mixture and spread a layer into the bottom of the foil lined baking tray. Leave the rest of the mixture in the bowl for later.
-Next, line your Twix bars on top of the cookie dough mixture that’s already in the baking tray.
– To make the cheesecake layer, grab a separate bowl and add all of the ingredients before mixing/beating well until it’s of a smooth consistency.
– Spoon the cheesecake mix on top of the Twix bars before adding the rest of cookie dough mixture on top.
– Bake in the oven for about 40 minutes and then leave in the dish on a wire wrack to cool. Once completely cool, use the foil overhang to get the cake out of the dish and then cut in to big, hearty chunks! Keep them in the fridge…if you don’t eat them all in one go!
This is my version of the classic Mexican breakfast, Huevos Rancheros. If you haven’t heard of it before, it’s basically a bowl full of tasty, fiery goodness. It makes the perfect weekend breakfast or post training brunch.
You will need:
– 1 tin of borlotti beans (drained)
– 1 handful of coriander (chopped)
– 1 red chili (de-seeded and chopped)
– 1 tin chopped tomatoes
– 1 red onion (chopped)
– 1 clove of garlic (chopped)
– 2 handfuls of kale
– 4 eggs
– 1 avocado (optional)
– 2 wholemeal tortilla wraps (optional)
– 1 handful asparagus (chopped)
– 1 red pepper (chopped)
– 1 lime
– Coconut oil
– Add a little coconut oil to a large frying pan and allow it to melt on a medium heat. Add the chopped onion, garlic and chili and saute until they begin to soften.
– Next, add the red pepper, kale and asparagus and cook until they begin to soften. While the vegetables are cooking, turn the grill on.
– Add the borlotti beans and chopped tomatoes and then turn the heat down slightly. Leave to simmer for about 5-10 minutes.
– Cut the wraps in to triangle tortilla crisp shapes and place on a baking tray under the grill for about 2 minutes each side, basically until they crisp up. This can happen pretty quickly though so keep your eye on them!
– Once the tortilla chips are done, add the coriander to the frying pan along with the juice of the lime. Then, crack the eggs into the pan on top of the bean mix and place the frying pan under the grill until the eggs are cooked. They should resemble fried eggs. It’s up to you whether you want to leave them runny or not.
– Once cooked, dish up in to bowls and top with avocado. Dip in your tortilla chips and enjoy!
Tag me in your Huevos Rancheros creations using #hannahshappypace on Twitter @HannahBryan91 or @Hbryan91 on Instagram
If you follow me on Instagram or Snapchat you’ll know just how often I eat egg scrambles – I love them!
Not only are they super tasty but they’re also seriously nutritious and a great way to brighten up your breakfast.
Here are just some of the reasons why you should consider whipping up a scramble for breakfast…
- Eggs are an inexpensive protein source which will help you to feel fuller for longer. The egg white is also full of minerals including zinc, vitamin D and vitamin B12.
- If you’re following a low carb plan or opting for a low carb breakfast on a rest day for example, then an egg scramble is perfect.
- You can add anything! Egg scrambles are a fantastic way to get your vegetables in early and therefore make a highly nutritious breakfast, packed full of fibre and vitamins.
- They’re easy and quick to make with very little washing up!
- You can turn it in to a breakfast burrito for a delicious post workout meal of a balance of carbs, protein and fats.
I could go on and on but instead I’ll let you rustle one up for yourself.
You will need:
– 1 tsp coconut oil
– 2 eggs (for 1 person)
– ALL the veggies! Throw anything in! Some of my favourites include asparagus, kale, leeks and sundried tomatoes.
– Cracked black pepper for seasoning and a dollop of Meridian’s PB to finish – optional but highly recommended!
– On a medium to high heat, melt the coconut oil in a non stick frying pan.
– Roughly chop your chosen vegetables and add them to the pan to soften slightly.
– In a bowl, beat your eggs with a fork and then add them to the pan, stirring with a wooden spoon until cooked.
There you have it, an egg scramble rusted up in no more than 10 minutes!
What do you like to add to yours? Tweet me your creations @HannahBryan91 or tag me on Instagram using #Hannahshappypace
Egg scramble breakfast burrito topped with PB
Warning: This recipe is definitely not healthy BUT it is delicious!
Ok, so these might not be one of the so-called clean bakes I like to create but they are so yummy and perfect if you fancy a treat or if you’ve got friends/family coming over – and who doesn’t like chocolatey treats!?
I made these for my mum who had to take some sweet treats into work for a cake sale. I also made a batch for the whole family to devour and we all loved them. The recipe is actually one from my Grandma so I can’t take credit for this creation but I guarantee you won’t be left disappointed if you do give them a try!
You will need:
– 2 medium sized eggs
– 1/4 tsp salt
– 2 tsp vanilla essence
– 1 1/2 cups pecan nuts, chopped
– 1/2 cup plain flour
– 1/4 cup caster sugar
– 1/2 cup golden syrup
– 3oz plain chocolate, finely chopped
– 3 tbsp butter
– pecan nuts to decorate
Mixing together the sugar and golden syrup
– Start by whisking the eggs, vanilla and salt together.
– In a separate bowl mix the chopped nuts and flour.
– In a pan bring the sugar and golden syrup to the boil gradually then remove from the heat. Keep stirring so that it doesn’t stick to the bottom of the pan.
– Once removed from the heat stir in the chocolate and the butter which should all melt in. Gradually mix in the egg, vanilla and salt mixture before folding in the pecan and flour mix.
– Pour the mixture into a greased baking tin and bake for about 35 minutes on 180 degrees.
– Once ready (you can check the squares are ready by inserting a knife into the middle of the bake & if it comes out clean, they’re ready!) decorate each square with a nut on top and drizzle with chocolate before cutting up in to squares!
Tag me in your creations using #hannahshappypace on Twitter (@HannahBryan91) or Instagram (@HBryan91)