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
Remember I devised my anti-bloating survival guide when I was attending my Lovely Cousins Hen Party 2 weeks ago? Well the Wedding is next week and I bought a beautiful dress yesterday for it so I’m implementing my anti bloat strategy again so I can feel as comfortable & confident as possible in my gorgeous new dress. This means lowering carbs for the week & this quiche is a perfect low carb lunch or even dinner served with salad or vegetables. It’s creamy from the milk & ricotta & deliciously tasty flavour comes from the crispy bacon. This makes 6 servings at only 3 propoints a serving (1 propoint of the filling & healthy plan), trust me with this recipe you really don’t feel like you’re missing out on carbs at all!
4 Whole Eggs & 2 Egg Whites *150g Ricotta Cheese crumbled
100ml Skimmed Milk
4 Lean Bacon Medallions diced
10g Finely Grated Parmesan
180g Bag Fresh Spinach
1/2 Tsp Dried Parsley
1/2 Tsp Dried Thyme
1/4 Tsp Garlic Granules
A Pinch of Nutmeg
*The Ricotta was 5 propoints for 150g with the brand I used (Supervalu own brand) Make sure to check whatever brand you buy to make sure of points as they can differ & you may get more or less ricotta for your points.
Prepare your Bacon & Spinach in advance as it needs time to cool down. Spray a large frying pan with oil & fry the diced bacon for approximately 4 minutes over a medium heat until fully cooked. Add the spinach to the pan & cook for a further minute or two until the spinach wilts down. Drain the bacon & spinach mix in a colander as the spinach will release a lot of water & allow to cool completely. When cool gently squeeze the mix to drain a bit more moisture out of the spinach. Preheat your oven to 190c. In a large bowl mix all the ingredients except the parmesan & add the cooled spinach & bacon. Whisk well with a fork & pour into a 9 or 10 inch quiche dish you have sprayed with oil (I spray a few squirts of oil & then spread it around the dish with a pastry brush for even coverage). Place into the preheated oven for approximately 45 minutes or until cooked through & the eggs are set. About 15 minutes before the end of cooking time sprinkle the grated parmesan on top & return to the oven. Allow to cool for 10 minutes before serving cut into 6 pieces serve with salad or vegetables & Enjoy!