Ohhhhhh, I have outdone myself this time. I have made ALOT of recipes, all of which I love (obviously) BUT this one tops them all. If you are going to try any of my recipes make sure you give this one a go. Trust me, once you make these healthy high protein blondies you will being making them every weekend!
Recently I did a little poll on my Instagram (@andyhillocks if you’re not following me already…) to see if you guys prefer healthy recipes or high protein recipes. High protein won by a rather high margin, so I set on the mission to make some high protein blondies, but conveniently these are super healthy, soooooo, win win right!
This recipe contains a brown sugar alternative called Sukrin Gold, made out of polyols (sugar alcohols). You can get it from most super markets now days and a little goes a long way and its kinda a must for this recipe, which is kinda handy because it means you can just keep on making blondies! ;). Okay, thats enough talking, time for some blondies!
Yields: 12 Blondies
1 400g can of Chickpeas (drained and washed)
100g Smooth Peanut Butter
50g Flour (I used oat flour, but plain flour is fine)
80g Sukrin Gold
60g Protein Powder (I used vanilla)
70g Chocolate Chips (I used reduced sugar dark chocolate ones)
1/2 Tsp Bicarbonate Soda
1/2 Tsp Baking Powder
4 Tbsp Milk (I used Almond Milk)
The beauty of this recipe is it’s a throw it all in the food processor kind of job. Firstly pre-heat your oven to 180ºC and line a 35×25 cm non stick tray with greaseproof paper. Next chuck everything except the chocolate chips into the food processor and blitz until smooth. Depending on the protein powder you used you may need a little more milk, the mixture should be just dropping off a spoon. Put the mixture into a bowl and add 3/4 of the chocolate chips and stir in. Transfer the mixture to the lined baking tray and sprinkle the remaining chocolate chips on top. Bake in the oven for 12-18 minutes until slightly golden round the edges and a little soft in the middle as you want these to be fudgey. Allow to cool before removing from the tray and slicing into squares. These are when they are at their best, slightly warm and fresh. These will keep up to a week in the fridge in an air tight container!
This chocolate banana bread recipe is my new fave, although everyone in my family has had enough banana bread now to last them a life time! ;). Its such a versatile recipe which you can make your own by adding different spices, chopped dried fruit, nuts or maybe even a little naughtier and adding some chocolate chips :O.
100G Oat Flour
100G Wholewheat Flour
3-4 Medium Sized Ripe Banana’s
2 Tbsp Maple Syrup/Honey
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Cinnammon
15G Cocoa Powder
2 Tsp Vanilla Extract
Pinch of Salt
Don’t worry, its suuuuper easy to make. Add all the dry ingredients into a bowl (excluding the cocoa powder), and add all the wet ingredients into a separate bowl. Next, combine the wet ingredients with the dry and throughly stir. Once everything is combined, spoon out half the mixture into a bowl and add/mix in the cocoa powder. Finally add the cocoa mixture to the original mixture swirling with a knife to give a marbled effect. Spoon into a lined loaf tin and bake at 180°C/350f for 40-45 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool. I like to eat mine with a thick spread of peanut butter, but just on its own is amazing!! 🙂
A bowl of oats a day keeps the doctor away… Am I right!?! BUT, and thats a big but, I couldn’t think of anything worse in these summer months than a steaming hot bowl of oats, cue chilled overnight oats. Chilled overnight oats are exactly what it says on the tin, they are oats that you make up and leave overnight in the fridge and in the morning you are welcomed by a delightful creamy bowl of goodness!.
This is a very basic but versatile recipe of which you can tweak to make your own. For example I like my oats quite thick so If you like slightly runnier oats then just add more liquid. And these by no means have to be protein oats, just remove protein powder all together and again add a little less liquid. The best thing about this recipe is there are so many flavour concoctions to try, so get creative and let me know the flavours you put together.
Serves: 2 (Or if you’re like me, a greedy 1 😉 )
100g 0% Fat Greek Yoghurt
10g Chia Seeds
250ml Almond Milk (or a milk of your choice)
1 Scoop of Protein Powder (I use PEScience Select)
This will be my simplest methods section yet. Add all the ingredients to a container and mix till everything is combined. Place in the fridge overnight and then add toppings of your choice. Nut butters and berries are my favourites!
Chilli con carne is my go to recipe when I know I have a busy week ahead. I just make a big batch and thats my lunches sorted for the week, I also feel rather smug when Im tucking into this easy to prep but delicious chilli and everyone else is eating a meal deal from the local supermarket. This recipe is perfect for families as its an easy one pot job with minimal prep. Not only that but with a few tweaks to a normal chilli recipe and you have a healthy alternative to a classic, but still full of flavour!
400G Lean Beef Mince (I used less than 5% fat mince)
1 Diced Red Onion
1 Diced Red Pepper
1 Crushed Garlic Clove
1 Can of Red Kidney Beans (Drained)
1 Can of Chopped Tomatoes
2 Tbsp Tomato Puree
1 Tsp Chilli Powder
1 Tsp Smoked Paprika
1 Tsp Ground Cumin
1 Beef Stock Cube
250ML Boiling Water
Pinch of Salt
Pinch of Pepper
Heat 2 Tbsp of an oil of your choice in a large casserole pan on a medium heat, add the onion, pepper, garlic, chilli powder, paprika, cumin and a good pinch of salt and pepper, then cook for 5 minutes, until softened, stirring regularly. Next add the mince beef and cook for a further 5 minutes. Add the chopped tomatoes, tomato puree, stock cube and boiling water to the pan and leave to simmer for 20 minutes, stirring occasionally. Finally add the drained kidney beans and leave to simmer for a further 10 minutes, or until thickened. Serve with some fluffy rice or cous cous, some yoghurt and avocado with a wedge of lime on the side.
I will quite often have library days at uni, where I will spend the entire day working on essays. This means I need a supply of food to keep my brain fuelled with good, nutritious energy. These bars are great for such an occasion, they are small and compact with a punch of energy and they taste great! The best thing about them? They are so easy to make, and a whole batch goes a long way!
Yields: 8 Bars
50G Pumpkin Seeds
30G Chia Seeds
50G Sunflower Seeds
75G Goji Berries
50G Almonds (or any nut of your choice)
30G Coconut Oil (Melted)
100G Medjool Dates
80G Chocolate (I use 90% cocoa solids)
The first thing you are going to want to do is in a food processor is blend the dates and coconut oil together until a paste forms, you may need to add a couple of table spoons of water. Transfer the date mixture to a bowl and then place all the remaining ingredients (except for the chocolate) in a food processor and pulse leaving a little bit of texture in the seeds. Add the blended seeds to the date mixture and combine. Transfer to a lined 8″x 5″ tray and allow to chill in the fridge for 30 minutes. Whilst the seed mixture is chilling melt the chocolate in a bowl. Remove the seed mixture from the fridge and spread the chocolate on top, then chill for a further 30 minutes or until the chocolate has set. Divide into 8 squares and try not to eat them all at once! 😉
My dentist once told me that I should stop eating banana’s because they were bad for my teeth…Its safe to say we never saw eye to eye and I soon left that dentist. I love banana’s, in fact I can’t actually remember the last time I went a day without one, is that bad? Who cares, I love them! This recipe has been my achilles heel for far too long, many, many banana breads have sadly been lost in the making of this recipe. Whether it be too dry, too moist, or literally not cooked at all in the middle, not too sure how that one happened, none lived up to expectations until now! I recently discovered coconut flour and was a little sceptical at first, but without it we would not have this recipe today. Unlike a lot of flours, coconut flour is very low in carbohydrates, but high in protein and fibre, making it a very absorbent flour. The bonus of this is a little goes a long way, so yes, it may be more expensive compared to other flours but you don’t need as much. I added a little extra protein in the form of protein powder in this recipe because it helps boost the flavour and also great for satiety, so hopefully you wont devour the whole loaf in one go, although I wouldn’t blame you if you did. 😉 If you don’t have protein powder you can remove it altogether, but I would suggest adding a little more coconut flour to replace it, an extra 15-25g should do the job, until you have a thick cake like mixture.
Yields: 12 Slices
75g Coconut Flour
50g of Protein Powder (Try to use a subtle flavour)
2 Whole Eggs
1 Egg White
100g Frozen Blueberries
1 Tsp Vanilla Extract
1 Tsp Baking Soda
1/2 Tsp Baking Powder
Pinch of Salt
1 Tsp Cinnamon
Firstly line a loaf tin with baking parchment and pre-heat the oven to 180°. Next mash the banana’s into a pulp and then add all the wet ingredients (honey, eggs & vanilla extract) and mix it all together. In a seperate bowl mix all the remaining dry ingredients together apart from blueberries and then combine with the wet mixture making sure to mix well. Finally add the blueberries mixing carefully, making sure not to break the blueberries up. Pour into the lined loaf tin and bake at 180°C for 45-50 minutes or poke a skewer into the middle and make sure it comes out clean. Leave to cool for 30 minutes then remove from the tin and slice. I like to eat mine as it is with a cup of tea along side it. This keeps for up to a week in an air tight container in the fridge.