Pancakes make the perfect Sunday brunch or weekend breakfast…
They also make the perfect post-work out snack if you add some protein powder to them, making them the perfect balance of protein and carbohydrates. If you top them with some honey or golden syrup you’re making the most of that recovery window where it’ll go straight into your muscles to refuel rather than to be stored as fat!
You will need:
– 1/2 cup of coconut flour
– 1 tbsp oats
– 3 eggs
– 1/2 cup of milk
– any fruit you want in there
– 1 tbsp of natural honey or golden syrup if you want to sweeten them
– Mix all of the ingredients together in a blender or by using a hand blender.
– Put a dollop of your chosen oil ( I use coconut oil) into a pan on a low heat and when the oil has melted add a spoonful of the mixture to the pan.
– Flip the pancakes when you see the surface begin to ‘set’/bubble. Stack them up and then add whatever toppings you fancied.
– I like to top mine with honey, blueberries and peanut butter!
Tag me in your creations using #hannahshappypace and let me know what you top yours with.
If there’s one food that’s extremely versatile it’s avocado. This homemade guacamole is super easy and quick to make and can be used as a dip, added to your lunch, spread on wraps or as a garnish on certain dishes.
You will need:
– 1 red chilli
– 1 red onion
– 1 whole lime
– 1 ripe avocado
– Black pepper for seasoning
– tomatoes (optional)
– Start by finely chopping the chilli and red onion and put into a bowl.
– Peel and dice the avocado and add to the bowl along with the black pepper for seasoning.
– Next add the juice of one lime and mash together with a fork.
– If you want to add tomatoes I’d recommend a variety of red and orange ones. Simply chop finely and add to the mixture as well.
– Voilà – homemade guacamole ready in a flash!
Tag me in your creations on Instagram and Twitter using #hannahshappypace
Crazy for courgetti!
Looking at the picture on the left you could easily mistake it for a pan of pesto covered spaghetti yet it’s actually one of my favourite “pastas”, courgetti!
Thanks to my handy little spirazlier (which you can spend as much or as little on as you want – mine was £13 from Amazon) I’m able to transform this underrated vegetable in to yummy ribbons of courgette as a substitute for pasta. The outcome is a light dish which has the same texture as spaghetti and is quicker to cook than pasta – I love it.
Another food I love is fish and it goes great with courgetti which is how this dish was created. The recipe uses fresh, clean ingredients that are easy to get hold of and the entire dish can be made in less than 40 minutes. Healthy eating doesn’t need to be overly fancy and involve lots of ingredients you can barely pronounce, just eat good stuff! Also, this dish is ridiculously tasty!
You will need: (this served three people, two ladies & one big portion for the other half!)
– Three courgettes, spiralized
– Cherry tomatoes, chopped
– Vine tomatoes, chopped
– Sundried tomatoes, chopped
– 1 tbsp red pesto
– 2 tbsp, tomato purée
– King prawns
– 2 salmon fillets
– Coriander, chopped
– 2 cloves garlic, chopped
– Coconut oil
– 1 red chilli, chopped
– Start by preheating the oven to about 180 degrees and wrap the salmon in some tin foil before putting in the oven to cook for about 18-20 minutes.
– Heat a tsp of coconut oil in a frying pan and add the chopped garlic, cherry tomatoes, vine tomatoes and chopped chilli. After a couple of minutes add the tomato purée.
– When the salmon has been in the oven for about 10 minutes put the kale on a baking tray and drizzle with a little oil before putting in the oven to roast for about 10-12 minutes – be careful though as it does crisp up quickly.
– Add the spiralized courgetti to the pan and stir in the pesto, king prawns and chopped coriander.
– Once everything is ready, put the kale in a bowl then add the courgetti pasta and top with a piece of your salmon fillet.
Enjoy and tag me in your creations using #hannahshappypace
Got a courgetti recipe you want featured? Contact me!
Muffins? Love. Eggs? Love. Egg muffins? GO ON THEN!
Many of us don’t have the time/would prefer not to make eggs in the morning so these are the perfect portable breakfast to have on the go or as a snack or lunch accompaniment.
Boasting the density of a muffin and all the protein benefits of eggs, this is a super easy and tasty recipe to rustle up when you’re doing your food prep.
Not only that but it’s another way of getting your greens in first thing in a morning. If you’re someone who can’t stomach the thought of broccoli for breakfast (personally I love it morning, noon and night!) then this is a great way to get those vitamins and nutrients in your system in a creation which actually tastes amazing too.
You can keep these egg muffins in the fridge, heat them up or simply eat them cold.
My recipe below used the ingredients I had in the fridge at the time but you can add chorizo, salmon, sweet potato… basically anything you like – give it a go and let me know what you use.
You will need: (makes 6 big muffins)
– 6 eggs
– Handful of chopped spinach
– Pepper/spices to season
– 4 spring onions, chopped
– ¾ bacon rashers, grilled & chopped up
– Crack the eggs in to a jug or a large bowl and whisk with a fork as though you’re going to make scrambled eggs.
– Add the pepper and other spices as well as the rest of the chopped ingredients and stir well.
– Pour the mixture into muffin cases or a Yorkshire pudding tray, basically anything that’s deep enough to hold the mixture and put it into a pre-heated oven at about 180° for 20-25 minutes until cooked.
Have you made these and added your own fillings? Let me know. Tweet me at @hannahbryan91 or tag me in your creations using #hannahshappypace
Not to blow my own trumpet but I still can’t get over how incredible this was!
I have been wanting to try overnight oats for ages after lusting over various pictures on Instagram.
If you’re on Instagram or read various health/fitness magazines and websites you might have also seen that chia seeds are incredibly popular in oats and smoothies for example. I decided to combine the two and satisfy my interest in them in this breakfast creation!
This is a seriously nutritious breakfast packed full of protein, healthy fats and vitamins. Here’s a breakdown of why these ingredients are such a great way to start the day.
– Chia seeds are high in fibre, rich in calcium and iron as well as antioxidants which help to absorb the toxins in your digestive system.
– Bananas are rich in potassium, fibre, magnesium and add a natural sweetener to this breakfast. They are also a good source of carbs.
– Blueberries are rich in antioxidants which help to boost your immune system to protect against illness. They also have anti-inflammatory properties.
– Peanut butter (although it has to be healthy peanut butter!) has plenty of protein which helps to build and repair muscle fibres and will help you to feel fuller for longer. It is also packed full of good fats which will also fill you up and stop mid morning snacking!
This powered a long run for me and it had everything I needed to fuel a good training session. Not to mention it’s a fab way to jazz up regular porridge! Basically, eating this will fill you up, keep you full of energy and give you that warm satisfied feeling of deliciousness!
You will need:
– 1 large ripe banana
– 250g oats
– 1 tbsp chia seeds
– 2 tsp vanilla extract
– 1 tsp cinnamon
– 240ml of unsweetened almond milk (or sweet if you have a super sweet tooth!)
– 1/3 jar of Meridian’s smooth peanut butter (or a 1/4 if you want less of a peanut butter taste & add 1 tsp of agave nectar honey- I like the Groovy Food Company’s)
– For the topping you can add anything you want – I topped mine with some more banana, blueberries and a little bit of crunchy granola because I am addicted to granola.
– Mash the banana in a bowl and in a separate bowl add the rest of the ingredients (apart from the toppings of course.)
– Add the banana to the main mixture and stir thoroughly. Make sure that peanut butter is mixed in well as it has a tendency to clump together.
– Pour the mixture into individual airtight containers (I like the clip glass jars) and pop in the fridge overnight. If you don’t have jars then put in to bowls and cover tightly with cling film. Enjoy in the morning with your favourite topping!
Tag me in your creations on Twitter and Instagram with #hannahshappypace
“This feels like a naughty treat.”
Those were the words of my boyfriend Dane as he ate a spoonful of my freshly baked carrot cake, shortly followed with “now can I have a cup of tea!”
Yes, this cake has no flour, no added sugar and even the “icing” is clean. As you may have noticed if you’ve read some of my other recipes, I like to keep things simple and this cake was no exception. It’s super easy to make and doesn’t require any overly fancy ingredients.
You will need:
For the cake:
2 red apples
250g of oats
2 tsp of cinnamon
2 heaped tbsps of grated carrot
2 large eggs
4 tbsp of agave nectar honey
1 tsp baking powder
For the icing:
One small tub of natural fat free Greek yoghurt
2 tbsp icing sugar
2 tsp honey
– Start by peeling the apple and chopping it in to small pieces before putting in a pan with a couple of tbsp of cold water. Cook on a medium heat and add the cinnamon, stirring occasionally. As the apple begins to warm and soften mash it with a fork.
– Once the apple is soft and is partly mashed then take off the heat and set to one side.
– In a food processor add the oats, eggs, honey, and grated carrot before adding the apple and baking powder as well. Blend until thoroughly mixed and well combined. It’s definitely best to use a food processor or a blender here rather than just a mixing bowl and spoon as the oats need to be blitzed a little bit to represent flour in the cake.
– Grease a cake tin and add the mixture before popping in the oven at about 180 degrees for minimum of 20 minutes. To test when the cake is done poke the middle with a knife and if the knife comes out clean then the cake is ready.
– To make the frosting add some of the yoghurt to a bowl before adding the icing sugar and honey. Be careful about how much yoghurt you add as it depends what size your cake is and it shouldn’t be so runny that it runs off the cake!
– Make sure the cake is completely cooled before you put the icing on.
Tag me in your creations on Twitter & Instagram using #hannahshappypace
I can promise you that the title is not a trick; this really is a guilt free treat.
Thanks to the ‘caveman’ paleo plan there is such a thing as sin free cake. The paleo plan focuses on eating what our hunter-gatherer ancestors would have eaten, steering clear of processed foods. This twist on a classic banana bread is full of completely healthy and wholesome ingredients and provides a healthy sweet treat for breakfast, dessert or an afternoon snack.
I’ll admit that the peanut butter isn’t paelo but I couldn’t resist; the slightly salty & crunchy texture against the sweet moist bread proves an ideal combination.
The recipe is adapted from a pumpkin bread recipe on www.paleoplan.com, which is a great site if you’re a follower of the paleo plan, or even if you want to try new recipes using some alternative ingredients. If you fancy knocking this up from what you’ve got in your cupboard though, simply switch the flour used here for regular plain flour. One of the great things about banana bread is that you can add whatever you want, so if not blueberries why not try walnuts and dates or pumpkin seeds and cranberries.
– ½ cup almond flour
– 1 tbsp cinnamon
-1/4tsp ground ginger
– ½ tsp baking powder
– 2 heaped tbsp peanut butter (organic Meridian smooth is the BEST)
– 2 large eggs
– 3 ripe mashed bananas
– 3tbsp coconut oil
– 1tbsp vanilla extract (natural)
– 1 cup blueberries
– Preheat the oven to about 180 and line a baking tin with a little bit of the coconut oil.
– Mix the cinnamon, ginger and baking powder in to a bowl. In a separate bowl add the peanut butter, eggs, coconut oil, and vanilla, mashed bananas, blueberries and flour until well combined.
– Add the dry ingredients to the peanut butter mixture and mix well.
– Pour the mixture in to the lined tin and bake for about 40-50 minutes. Allow to cool before slicing. Topping with more peanut butter afterwards is optional but highly recommended.
I confess – I’m not the most organised person in the world, but when it comes to meals I plan them down to the last mouthful. Sunday evening consists of planning the following weeks meals, factoring in training sessions and of course starting that all important meal prep.
Main meals are usually the easiest to plan and with Sunday night meal prep, lunches are easy as well. I find that snacks are my downfall though. Once the afternoon slump hits I’m ready for a boost and I’ve been looking for a way to switch up my snack options.
This is when I decided to get creative. For those who don’t know me, I love peanut butter – on apples, in cookies and more often than not I am guilty of eating it straight out of the tub.
Instead of grabbing a couple of spoonfuls pre-gym, I thought why not incorporate my love of it in with my afternoon snack to give myself a healthy protein hit to keep me going all afternoon.
With that in mind, I created these peanut butter fruit and nut balls.
You will need:
– 1 cup sugar free coconut shavings
– 1 cup flaked almonds
– 2/3 cup sultanas
– ½ cup chopped dried apricots (or any other dried fruit you fancy, I just happened to have apricots)
-Sprinkling of cinnamon
-couple of heaped tablespoons of smooth peanut butter (organic preferably, I love Meridian smooth!) – You can also use chunky if you want a different texture although I found that smooth enables it to set better.
What to do:
-Combine the coconut, almonds, sultanas and apricots into a bowl and blend with a hand blender – this isn’t the easiest of tasks but it doesn’t take long and it helps the mixture to combine.
– Add the cinnamon and then start to add in the peanut butter a spoonful at a time. Add enough so that the mixture is sticking together but not too much that there is more peanut butter than mixture!
– Tip the mixture on to some Clingfilm and flatten out before putting in the freezer for about 20 minutes.
– Once set, mould the mixture in to balls, sprinkle with an extra bit of coconut if desired and keep in the fridge.
And there you have it – a healthy, high protein and tasty snack for the rest of the week! Now there’s no excuse for me to eat peanut butter straight from the tub – well, at least for the next week anyway.
Peanut butter, fruit and nut balls – my latest creation!
Yes, you did read that title correctly – these flourless peanut butter and choc chip cookies really are a guilt free treat.
These cookies are soft, gooey and packed full of energy – not to mention so tasty they may well become your new go-to treat.
I am a massive peanut butter addict and I’ve wanted to try cooking some guilt free treats with smooth peanut butter for ages and this seemed like the perfect recipe.
Not only that, but these cookies are gluten free as well.
You will need:
-8oz smooth organic peanut butter (preferably organic)
-3oz of organic natural honey (you can add more or less depending on how much of a sweet tooth you have)
-1 egg (flax egg if you like)
-1/2tsp baking powder
-dairy free choc chips
These really are so easy to make which is yet another reason to love them.
-Mix the peanut butter, honey, baking powder and egg in a bowl.
-Stir in the choc chips then put cookie sized dollops on to a baking tray lined with grease proof paper.
Place in the oven at gas mark 4 for about 12 mins/until the cookies start to turn brown.
The cookies may still look gooey but as soon as they start to brown take them out and leave them to cool. They will firm up but still retain that amazing soft gooey texture inside.
You’ll never need to buy hummus again with this recipe. It’s so easy and so quick to make and just as tasty.
What you will need:
– one 200g can of chickpeas in water (drained) – keep a couple back for decoration
– 2 tbsp lemon juice
– 1 garlic clove
-1 tsp cumin
-100ml tahini (optional)
-2tbsp olive oil (or sesame oil if you don’t have tahini)
-1 tsp paprika
How to make it:
-Put the chickpeas, lemon juice, cumin, tahini (if you have it), garlic and water in to a food processor and blend until smooth – or if you’re a fan of chunky hummus just blend until your desired texture.
-Smooth out with a back of a spoon and drizzle with oil and finish by decorating with the remaining chickpeas and a sprinkle of paprika.