Stack ’em up! Banana Protein Pancakes with Protein Yogurt, Bananas & Summer Berries ‘cos it’s Saturday & that’s just how I roll! The healthiest pancakes you can ever eat, took me a couple of batches to perfect my recipe but it was worth it, the macs on these are on fleek. I’m off to the gym to train have a great day x 4 Pancakes for 1 serving Macros for 4 cakes are 225cal P30 C17 F5 Smartpoints for 4 pancakes are 3sp (without fruit & yogurt garnish). Recipe makes 8 pancakes. Here’s the skinny: Continue reading
Apologies for bombarding you with pancake recipes tonight! Well it is Pancake Tuesday Tomorrow & these are all reblogs from very early days of the blog, they made it to Facebook but never reached the website. Well here they are now all newly Smartpointed for you all in time for tomorrow’s pancake feast! I have a few more I’ve converted to Smartpoints too so just type pancakes into the search bar & you can find a variety of different kinds to choose from! I hope you enjoy x Continue reading
These Pancakes are Fluffy & Light but still sturdier and a bit more substantial than the usual thin crepe pancakes. These are so filling & perfect for Breakfast. Continue reading
Mixed Berry & Greek Vanilla Yogurt Overnight Oats I prepared these last noght all ready for this mornings Breakfast! These are a blast from the past, I haven’t had them in ages but I absolutely adore them so I can’t wait! I kinda forgot they existed for a while & I can’t understand why because It’s like eating dessert for brekkie! If you’re not keen on porridge try your oats this way, I guarantee you’ll love them. Continue reading
Nothing beats the gorgeous smell of baking through the kitchen of a Saturday morning. Hot & fresh out of the oven Delicious Skinny Banana & Milk Chocolate Baked Oat Muffins. A delicious weekend treat at just 3 propoints a muffin (or 1pp on Filling & Healthy). This makes 6 breakfast muffins (20pp per recipe or 4pp per recipe F&H). I hope you have a Fabulous Saturday!
1 Egg White
1 or 2 Lean Bacon Medallions Diced
2 or 3 Spring Onions Chopped
A Dash of Skimmed Milk
Salt & Black Pepper
Fresh Parsley to Garnish
1 Slice Brennans Be Good Wholemeal Bread
Lightly spray a saucepan with spray oil. Add the bacon and cook for a couple of minutes then add the spring onion and cook until softened. Whisk the egg and egg white in a bowl with a dash of milk seasoned with salt and pepper. Pour it into the saucepan over a low heat and gently fold the egg with a wooden spoon until they are cooked through. Toast the bread and serve the scrambled egg on top with a garnish of parsley if desired and enjoy!
I’m off work for the midterm hurray! So expect lots of lovely recipe ideas coming your way. Breakfast this morning was a silky smooth baked tomato egg cup with grilled bacon and toasted wheat muffin soldiers delicious! This little lot was only 6 pro points. I hope you’re having a fabulous Friday.
One large tomato
One medium egg
Two bacon medallions
One wheat toasting muffin
Salt and pepper
Preheat your oven to 180c. Cut the top off the tomato and scoop out all the inside flesh and seeds. Place on a small baking tray you may need to cut a small bit off the bottom to make it stand upright. Carefully crack an egg into the tomato and season with salt and black pepper. Bake for 15 to 20 minutes depending on how soft you like your egg keep an eye on it to make sure it’s cooked to your liking. Grill your bacon medallions on each side for 4 to 5 minutes and toast the muffin. Cut the muffin into soldiers and serve with the tomato garnished with some chopped fresh chives and bacon enjoy!
Ah the weekend! You know how much I love a lavish brekkie at the weekend! After 5 mornings of porridge it doesn’t quite cut it for the end of the week. I used an extremely handy madigascan vanilla grinder by Dr Oetker that I picked up but you can split a vanilla pod & use the seeds either. This was sweet & heavenly for just 6 propoints & only 1 on F&H. Here’s the skinny: 2 Slices Calorie Controlled Wholemeal Bread
65g Philadelphia Lightest Cream Cheese
1 Punnet Strawberries
A Tiny Dash of Skimmed Milk Start by chopping the strawberries & place in a bowl, sprinkle with 1 teaspoon of sweetener, stir it through & set aside for at least 5 minutes to marinade so the sweetener draws out some of the strawberry juice & they become nice & glossy. In a separate bowl mix the cream cheese, as much vanilla seeds as desired and a teaspoon of sweetener. In a shallow dish that the bread will fit into later combine 1 egg with the egg white of the second egg, some more vanilla seeds, a half a teaspoon of sweetener & a tiny dash of skimmed milk and mix well.
Spread the cream cheese mixture thickly over one slice of bread & layer the glossy strawberries on and top with the other slice of bread. Very carefully lower the sandwich into the egg mix (using a spatula will help). Leave for 2 minutes to soak up some of the mix. Preheat a non stick frying pan over a medium high heat and spray it with oil. Carefully turn the sandwich in the egg mix and leave for another 2 minutes to soak up the egg mix. Fry the sandwich for approximately 4 minutes a side or until cooked through. Sprinkle with sweetener, serve & enjoy!
When a cooked breakfast is the only thing that will hit the spot but you’re too darn lazy to start dragging pots & pans out of the cupboard! I’m off work Today (Yay!) in preparation for attending my cousins wedding at the weekend (as you know. hence the lower carb week) When I’m at home I like a hot breakfast, something you wouldn’t necessarily have everyday or during the week & let’s face it, the full Irish is the ultimate in luxury breakfasts! Lucky for me it happens to be low carb too served without any bread or carb accompaniments so that’s what I fancied today. This is Super Healthy due to being baked & using lowfat gluten free sausages (I always use Mallons sausages they’re simply the best). Lazy bones here has chucked it all in the oven & the only hardship there after was waiting on it to cook. Delicious & healthy too only 5 propoints or 2 on the Filling & Healthy plan this serves 2.
4 Low Fat Gluten Free Mallons Sausages
2 Lean Bacon Medallions
8 Cherry Tomatoes
Preheat your oven to 200c. Place a large baking tray in the oven for about 5 minutes to heat it through. Spray the tray with oil & add the sausages & spray them too. Bake for 15 minutes. Add the bacon & mushrooms & bake for a further 10 minutes or so. Add the tomatoes for 5 to 8 minutes (you can season everything at this point with a sprinkle of the thyme leaves & black pepper) & when they are cooked & everything looks nearly done make 2 wells in the bake & carefully crack in 2 eggs. Return to the oven for 6 to 8 minutes or until the eggs are cooked to your liking. Serve with a cuppa hot tae & Enjoy!