Chocolate Nut Ice Cream
Serves 6
Ingredients
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500g 0% total Greek yoghurt (use a dairy free yoghurt if preferred)
2 medium sized ripe bananas, sliced
50g chocolate flavour whey protein
1 tsp vanilla essence
10g dark chocolate (70% cocoa), finely chopped
20g chopped hazelnuts
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Method
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Put the yoghurt, banana, whey protein and vanilla essence in a blender.
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Pulse until creamy.
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Stir in the dark chocolate and nuts.
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Divide into 6 small freezer proof pots.
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Freeze for at least 2 hours.
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Remove from freezer 15 minutes before serving.
Method
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Preheat your oven to 190ËšC.
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Line a baking tray with parchment paper.
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In a large bowl, mash the bananas. Add all of the other ingredients and mix thoroughly. Pour the mixture onto the tray and flatten with a spoon.
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Bake in the oven for 15 minutes.
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Allow to cool on a rack, then chop into 9 pieces.
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Store in an airtight container and refrigerate for up to 4 days.
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on each side.
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Top Tip: 200g blueberries will work as an alternative to the banana. It also reduces the carbs.
Bacon & Egg Frittata
Serves 1
Ingredients
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3 eggs, yolks and whites separated
7g organic butter
2 rashers bacon (preferably unprocessed), diced
Sprinkle parsley (optional)
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Method
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Preheat oven to 175ËšC.
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Beat the egg whites in a bowl, until stiff peaks form.
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In a separate bowl, beat the yolks and half of the butter together.
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Gently melt the remaining butter or oil in a pan and set aside.
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In a medium sized skillet, fry the bacon until crispy. Remove from pan.
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Gently fold the egg yolks and bacon into the egg whites.
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Pour the batter back into the skillet so that it covers the base of the pan evenly. Cook on a medium heat for 2 minutes, then bake in the oven for 15 minutes.
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Remove the souffle gently from the skillet, loosening with a spatula.
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Garnish with a sprinkle of parsley (optional).
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Suggestion: Try to use unprocessed bacon, preferably cured with natural ingredients, that contains no added artificial ingredients or preservatives. Ideally sourced from a local butcher or farm shop