Instant and unbelievable clean banana and blueberry ice cream (can be made as a protein treat)

One of the main things people always ask is how to I get treats into my diet when I eat clean and have such a high protein intake.


Well from the posts from the last week I hope you can see I deny myself nothing, chocolate mousse, pancakes with stewed cinnamon apples and nut butter. ALL CLEAN.


This is another one of my favourites. Instant clean ice cream. Sugar and dairy free..


I say instant it requires two things, a little patience in the prep department and a bloody good food processor (magimix or similar)


You can make this without the blueberries, infact use any fruits, but you need bananas as the base as that's what makes this so incredibly creamy.


I have this for breakfast or after the gym to replenish my glycogen stores.  The health benefits of bananas is crazy and everyone knows that blueberries are a superfood.


Ingredients
makes 1 medium sized bowl or two small bowls.
2 bananas sliced
1 handful of blueberries or any other  berries (optional)
50mls almond milk (less if you don't add protein)
1 scoop of natural whey protein in vanilla, blueberry or banana (leave out if you aren't on a high protein diet)
for toppings:
chai, ground flax (linseed) goji berries, coconut oil, more blueberries. Whatever you want as long as its clean.


Method
place the bananas and blueberries on a baking tray and freeze until solid (a few hours or overnight, do it before you go to bed that's what I do)
once frozen immediately add to a food processor and blend, you might need to scrape down to get everything mixed evenly.
trickle in protein and the almond milk until the perfect soft scoop consistency is reached.
Decant and eat immediately. This is no good re-frozen.
Top with your chosen toppings and enjoy immediately.

Four utterly delicious and clean salads

So as you all know im an avid fan of meal prep. Most of my meals I prepare in advance because im so busy. The below four salads are great to grab on the go in Tupperware usually paired with protein of some sort. The flavours are bursting and fresh. Salad no longer means a bit iceberg and a slice of tomato. These are inspired from all over the world and contain only fresh, raw, clean ingredients.

 

The four salads are:

 

• Moroccan inspired carrot salad
• South American guacamole
• Slow roast squash, feta and spinach salad
• Superfood rainbow quinoa salad

 

I haven't given methods because making a salad is pretty self explanatory, just throw all the ingredients into one.  All salads serve 3 large (heaped palm sized) or 4 smaller portions.

 

Moroccan inspired carrot salad.
This goes great with marinated meats, its so fresh and delicious while packing lots of vitamins, minerals and superfoods from the pomegranate and chai.

 

Ingredients
2 grated carrots
1/2 red pepper finely sliced
2 grated or finely sliced radishes
1 small bunch of coriander or mint finely chopped
1/2 pomegranate (seeds only, get them out by bashing the back of the pom with a spoon)
juice of 1 lemon
small lick of extra virgin olive oil
2tsp toasted sesame seeds
2tsp toasted cumin seeds
sprinkling of chai seeds
salt and pepper

 

South American guacamole
packed full of good fats I enjoy this for breakfast with an egg white omelette before the gym.  Also great on rye bread for a snack.

 

Ingredients
1 large or 2 small very ripe avocados chopped chunky
1/2 red onion very finely diced
a handful of cherry tomatoes quartered
1 small bunch of parsley or coriander
1 chilli finely chopped
juice of 2 limes
salt and pepper

 

Slow roast squash, feta and spinach salad
This is simply delicious, especially when the garlic slow roasts with the squash and you can mush it up and add it to the salad. Pure comfort food, packed full of low glycemic (good) carbs, protein from the feta and iron from the spinach

 

Ingredients
1 small organic squash, I get the Tesco finest ones, cant remember what the bloody hell they are called by my god they are good, look like a normal squash but have a name beginning with a P and are a dark orange.. don't bother peeling the squash, do that after its roasted because its easier, chop into quarters and roast the squash in coconut oil, salt, pepper for 1 hour on medium until tender and slightly charred (I start it off high for 20 minutes then turn it down low) Once cooked scoop the flesh and chop roughly.
1/2 bag baby spinach
1/2 pack feta cheese (make sure its feta not the low fat and not the greek style)
2tbsp pine nuts toasted
2tbsp pumpkin seeds
optional:

1 stick of celery chopped

1/2 red pepper chopped
a handful of sugar snap peas chopped

 

Superfood quinoa salad
This is my staple salad, I always have a bowl of this in the fridge, it goes with absolutely everything and is also substantial on its own. This salad is also a great protein source for veggies. make sure all your veg is finely chopped for this, you can have it chunky if you want but it has a better overall texture if its a very fine dice.

 

Igredients
1/2 cup quinoa cooked as per pack instructions
1/2 can of black eyed beans drained (don't cook them)
1 stick of celery finely chopped
A small handful of cherry tomatoes finely chopped
1/2 a pepper finely chopped
1/4 bag of finely sliced baby spinach
A few florets of very finely chopped broccoli (raw so cut it small)
1/2 pomegranate seeds (see above tip)
juice of 1 lemon
small lick of extra virgin olive oil

 

1tbsp each of
chai seeds
pumpkin seeds
flax (linseed)
toasted pine nuts
toasted peanuts, almonds or cashews (not the salted ones)

 

 

 

 

 

 

 

 

 

 

 

 

Clean pancakes / protein pancakes

I eat these once a day, they are a great way for my to hit my protein macros/targets.
If you aren't on a high protein diet just leave the protein powder out, you don't need to amend the recipe, simply leave it out and they will still be banging. These are thick American style pancakes around 3 inches in diameter each.

 

Ive included a few variations which I love, so much choice and its all clean!

 

Ingredients:
makes 3 small
1 banana
1 scoop of vanilla protein powder  (you can use other flavours but they might taste different)
1 egg
coconut oil for frying

 

Method:
simply blend all three together, so simple its unreal.
heat coconut oil and fry tablespoons of the batter over a medium heat for around 2 minutes per side.
my favourite topping is simple cinnamon, pure maple syrup, a couple of raw almonds and ground flax (also known as linseed) and a sprinkle of chai seed.

 

Variations:

• berries and raisins, you can have them raw or softened in a pan in a little coconut oil.
• cook 1 chopped apple in a little pure maple syrup and cinnamon until soft for apple pie pancakes.
• melt 1tsp of coconut oil, raw cacao and a dash of almond milk together for a clean chocolate sauce.
• top pancakes with Greek yogurt, chai, poppy, pumpkin and linseed/flax
• top with 1tsp of natural peanut butter
• plumbs softened in a pan in cinnamon and a little honey
• use pancakes to stack Greek yogurt and strawberries for a kind of shortcake stack of pancakes

 

 

 

Delicious baked coconut and blueberry oatmeal

One of the most delicious breakfasts I make is my gluten free baked oatmeal. Gooey, naturally sweet and soft, I eat this at all times of the day not just for breakfast. If like me you are on a high protein diet then add a scoop of your favourite protein powder ensuring it does not contain sucralose which is a nasty sweetener.




You're probably wondering why the hell am I telling you to bake the oatmeal when you can just do it in a pan or have overnight oats (see other recipe posting) well you can use this recipe for all three of those methods. The only reason I sometimes bake my oats is because it yields a different texture and I get bored of eating the same thing with the same texture every day. So sometimes I have baked, which is gooey and warm, sometimes I have regular oats in a pan which is quick and tasty, then sometimes I have overnight oats which are raw, cold, thick and delicious, packed with flavour.  Variety is the spice of life afterall..

Ingredients

Serves 1:
1/2 cup of gluten free oats
¼ cup boiling water
Small handful of blueberries
 1 small ripe banana
1/4 a cup of coconut milk
1tbsp desiccated coconut (no added sweetner)
1tbsp of pure maple syrup (optional)
To serve (optional)
1tsp Ground linseed/flax
1tsp Chai
1tbsp greek yogurt

Method

Start by pre-heating the oven to 190C. gas mark 5.
Place the oats in a bowl and cover them with boiling water, soak for ten minutes.
Chop the banana into slices
Once the water has been absorbed and the oats are soft stir in most of the chopped banana, most of the blueberries, milk and maple syrup if using.
Pop the mix into a small individual baking dish. Top with the remaining banana, a few reserved blueberries, the coconut and bake for 20 minutes, until the top has slightly browned. Top with serving ideas or eat as it is.

Chocolate raspberry fondant

Got three minutes to spare? Great that’s all you'll need to cook this delicious clean protein packed chocolate fondant.. If you don’t have a microwave it’ll take a little longer in the oven sorry (try 12 minutes on 190)

Ingredients: 

Makes  2, I cook one and chill one to cook another time as it keeps in the fridge for a few days.

2 scoops protein powder

2tbsp raw cacao or 30g 85% organic chocolate which will need to be melted

1tbsp coconut oil melted

A small handful of raspberries

1 tbsp natural peanut butter (smooth is best for this recipe)

2 tablespoons each of almond milk, strong freshly brewed coffee and water (as long as you have six spoons of liquid it doesn’t matter what you use)

1tsp natural vanilla extract for flavour if you have it, if not leave out

 

Method:

Easy as pie, mix all ingredients together, pop into two ramekins, cover and put one in the fridge, whack the other one in the microwave for 1 minute, TADA, done!

Serve with Greek yogurt (the proper stuff not the “greek style” and eat hot/warm, goes a bit stodgy when cold.

 

If your cooking two at a time you’ll need to microwave for longer, maybe 20 seconds longer.

 

Clean protein chocolate mousse

This can be eaten as a stand alone dessert, or it can be used as a kind of cheesecake topping for other cakes. its especially good on the protein brownies / chocolate cake recipe leave out the protein if you wish.


This torte contains no butter, sugar, eggs or flour.  You won’t believe how creamy and rich it is and the best bit is it literally takes minutes to make.  The avocados add a beautiful creaminess to the torte and I promise you can’t taste them.

Ingredients

makes 2 pots, or enough to cover an 8 inch cake

100g 85% cocoa chocolate, melted

1 scoop of chocolate whey protein OR 2tbsp raw cacao powder (if you use protein don't use cacao)

2 small ripe avocados, flesh scooped out

75mls maple syrup or raw honey


1tbsp natural organic peanut butter

 

Method

Nice and easy this one, just add all the ingredients (except the melted chocolate) to a food processor and blend together, when smooth add the chocolate and again blend.

Keep refrigerated and it will last 5 days no problem. it will firm up a little once chilled so remove from the fridge around 20 minutes before eating.

 

Protein Brownies / chocolate cake

One of the things I enjoy most is something sweet after ive eaten. Being on both a clean eating and high protein nutritional programme I wanted to come up with something which satisfied my sweet tooth, fulfilled some of my protein quota, whilst being sugar, wheat and dairy free. I came up with this recipe using black beans which are high in plant based protein. So now I can have guilt free desert, perfect post gym, they double up as a protein bar. You can make this into one large cake and use the chocolate mousse (separate recipe in this section) to fill the cake for a totally clean chocolate fudge cake.


I put all the ingredients into my fitness pal app which I recommend getting if you don't have it. and if you cut these into 10 they are 78 calories and 6g protein each.

Chocolate brownie protein bar

10 bars

1 tin drained black beans

3 tbsp raw cacao or 50g of melted 85% cocoa chocolate
7 tbsp chocolate protein powder (45g)
Pinch of salt
75g pure maple syrup  or raw honey
coconut oil (35g) melted
1 tbsp pure vanilla extract (optional)
1/2 tsp baking powder


Method: preheat the oven to gas mark 4 (180) or lower for fan. grease and line a small 7 inch square tin (they'll be thinner if you use a larger tin, or you can double the recipe, use a larger tin and freeze some)


Simply blend all ingredients in a food processor until smooth, spoon into the prepared tin and bake for 15 minutes, they will be slightly firm but will firm up more once cooled, a bit like a sponge cake when cooked.


cut and keep in the fridge in an airtight container.


top with coconut oil and natural peanut butter, top with the  clean chocolate mousse frosting (separate recipe) or eat on its own.