Salmon & chive muffins

• 2 cups self raising flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup milk
• 2 eggs
• 2 tbsp canola oil
• 200g canned salmon
• 3 tbsp chopped chives

Preheat oven to 175C. Line a muffin tin with paper cups. Mix the flour, salt and pepper in a large bowl. In another bowl, mix together milk, egg and oil then add all at once to the dry ingredients. Stir in salmon and chives then mix briefly until just combined. Spoon the batter into prepared muffin cups. Bake in the oven for about 30 minutes. Serve warm!

Peanut butter raisin balls

• 1/2 cup natural peanut butter
• 3/4 cup raisins

blend in food processor until the consistency becomes like cookie dough then roll into balls :)

Whole Wheat Banana Bread

• 2 cups whole wheat flour
• 1 tsp baking soda
• 2 large bananas, mashed
• 2 eggs
• 1/2 cup honey
• 1/3 cup milk
• 1/4 cup canola oil
• 1 tsp vanilla extract

Preheat oven to 170C. In a large bowl, mix the flour and baking soda. In a separate bowl, combine the bananas, eggs, honey, milk, oil and vanilla then add to the dry ingredients. Stir until well combined. Pour into a loaf pan and bake for 35 minutes. I cut the loaf into 8 HUGE slices :D

Chocolate Peanut Butter Protein Bars

• 1 1/2 cups chocolate protein powder
• 3/4 cup oat flour
• 1/2 cup peanut butter
• 1/3 cup milk
• 2 tbsp dry roasted peanuts, finely chopped

Mix everything together, press into a cake pan, put in the fridge for 15 minutes and cut into slices! :)

Berry Protein Shake

• 1 1/4 cup milk
• 1/2 cup frozen blueberries
• 1/2 cup frozen raspberries
• 1 1/2 scoop strawberry protein powder

Blend and drink up! just had this after i got back from the gym :D

Honey Ricotta Cheesecake

• 15 wheatmeal biscuits, crushed
• 2 egg whites
• 500g ricotta cheese (i used 4% fat)
• 1/2 cup honey
• 2 eggs
• 3 tbsp cornstarch

Preheat oven to 170C. Mix the biscuit crumbs with the egg whites then press into the bottom of a springform pan. Bake for 10 mins. Beat ricotta cheese, honey, eggs and cornstarch using mixer on medium speed until smooth and creamy. Pour over the crust. Bake for 45 mins until set. Chill overnight before serving.

this is a healthier cheesecake that actually tastes good! :D you can’t really tell that the crust uses egg whites instead of butter and the filling is so creamy for 1/5 the fat. don’t use fat free ricotta cheese though, i’ve tried and it was an epic fail.

Peanut butter chocolate chip cookie dough balls

• 1/2 cup natural peanut butter
• 1/3 cup oat flour
• 3 scoops protein powder
• 3 tbsp honey
• 1/3 cup chocolate chips

Mix everything except the chocolate chips in food processor. Stir in the chocolate chips by hand. Form into balls. Take 1 (or 10) and pop into your mouth c:

Spinach Feta Muffins

• 2 cups self raising flour
• Salt & black pepper to taste
• 1 cup skim milk
  
• 2 eggs
• 2 tbsp olive oil
• 150g spinach, chopped and sauteed
• 200g feta cheese, cut into small cubes

Preheat the oven to 180ᵒC. Line a muffin tin with paper cups. In a large bowl, mix flour, salt and black pepper. Add the egg and milk, then whisk until just combined. Stir in the spinach and feta cheese. Spoon the batter into the tin, 2/3 full. Bake for 20-25 minutes. Serve hot or cold! :)

Dark Chocolate Peanut Butter

• 300g unsalted dry roasted peanuts
• 100g dark chocolate, melted (i used 50% because 70% is too bitter for my me)

Yup only 2 ingredients! Make it simple ;)

Place peanuts in food processor and blend for about 5 minutes until thick paste forms. Add the melted dark chocolate then process again until well combined. Pour into a jar and store at room temperature.

This is inspired by the “Dark Chocolate Dreams” peanut butter. I used higher proportion of chocolate to peanuts than in my white chocolate peanut butter to make it more chocolatey. Tastes really amazinggg, love it on wholemeal/multigrain bread! I can see myself making this again for multiple times in near future :D

White Chocolate Peanut Butter

• 400g dry roasted peanuts (i used unsalted)
• 125g white chocolate, melted
• 1/2 tsp vanilla extract

Place peanuts in food processor and blend for about 5 minutes until thick paste forms. Add the vanilla and melted white chocolate then process again until well combined. Pour into a jar and store at room temperature. (oh and i’m not sure why but this tastes 10234x better the day after)

this is definitely one of the best things i’ve ever made! to be honest, the main reason i made this is because i keep seeing the “white chocolate wonderful” peanut butter on my dash and i’m always like “WTH why don’t we have this in australia” hahaha so yeah i just had to make it. don’t ask me how long it will keep, mine only lasted for 3 days it’s that awesome!!

Banana Soft Serve

• 3 bananas
• 2 tbsp milk (if needed)

Slice up the bananas then freeze for at least 3 hours. Put the banana slices into food processor. Blend until it turns creamy. This takes a while, add milk if you’re impatient like me :p Transfer into a bowl then dig in!

Mushroom Frittata

• 6 eggs
• 250 g sliced mushrooms
• 1/4 cup skim milk
• 1 tbsp chopped chives
• 1 clove garlic
• salt & pepper to taste
• 1 tsp olive oil, for frying

Preheat oven to 180C. Heat oil in a large frying pan. Add the garlic and mushrooms, cook on medium heat for about 5 minutes. Lightly beat the eggs then stir in milk, chives, salt and pepper. Pour the egg mixture over the mushrooms. Cook on low heat until the frittata is firm but still moist on top. Brown the top of frittata in the oven for 3-5 minutes. Cut into wedges.

I had half of this + 4 slices of wholemeal toasts for breakfast today  :)

Banana Protein Shake

• 1 cup skim milk
• 1 banana, sliced and frozen
• 1 scoop banana/vanilla protein powder

what i gulped down after running + weights today (besides a lot of water, of course). basically like banana smoothie but with extra protein. this tastes so good!  and it’s super thick & satisfying! :D