Tag Archives: Chocolate

Sun’s Out, Smoothies Out

No mucking around here with this one so ill be brief – on the rare occasion when we get sun in Ireland everyone takes advantage when they can by heading outdoors, leaving work early or having a BBQ in the backyard or at the beach. Last week was great with temperatures exceeding 25 degree Celsius. This week hasn’t even come close as rain fell all throughout the weekend. But feat not, the sun will be back and when it does arrive be sure to take full advantage and get the smoothies out.

On hot sweltering day I wanted something refreshing and filling st the same time, hence why the choice of ingredients. The best way to describe the flavor is it resembles that of a brunch ice-cream. I wonder if they still make them??

To make this you will need:

200g quark cheese

100ml unsweetened almond milk

1/2 scoop (15-20g) of vanilla whey protein

50g strawberries

1 banana

Ice

For the toppings I used 1 square of 85% dark chocolate and 2 cookies because you know – treat yo self!!

Happy eating,

Shane.

 

FFCreations # 11 Protein Pancakes

Couldn’t decide on pancakes or waffles so I made both… ⤴

Just as good as your ordinary stack with the added benefit of being lower carbohydrates and packed full of Protein. Also suitable for coeliacs, perfect at anytime of the day even better after the gym.

Getting straight to it…

Protein Pancakes

(Makes 2 Full Stacks of pancakes, enough for 2 people)

Ingredients:

100g Banana

3 eggs

30g Nut Butter (Almond)

60g Greek Yogurt (Glenisk)

60g Protein Powder

50-60 ml Unsweetened Almond Milk (Alpro)

Method:

Blend all of the ingredients in a processor

Depending on how thick or thin you prefer you like your pancakes just add less/more milk.

Leave to rest for 10 minutes.

Heat up a small pan (or waffle maker) with some low calorie spray oil or use coconut oil.

Pour in a small amount of the mix and cook on each side for 3 minutes over a medium heat.

Additional condiments are a great way of elevating dishes, just remember to track any additional food as the recipe above is only what is uploaded onto myfitnesspal. Search for feastfoodcreations

 

 

FFCreations #10 No Holds Barred Nutella Pancakes

These are not for the faint of heart. Packed full of chocolate, maple syrup and even ice cream if that’s how you want to enjoy these stacks of sweet indulgence.

Embrace the gluten, (if of course it does cause you stomach wrenching pains then please move away from here, this is NOT your territory) it won’t kill you too jump off the “eatclean” wagon for once.

Seriously if your not a coeliac then you have no excuse NOT to use flour every now and then.

The following recipe serves 2 people. Please keep that in mind because the Nutritional value is also uploaded onto Myfitnesspal. All you need to do is search Feastfoodcreations and look for No Holds Barred Nutella Pancakes as seen below at the bottom.

Again be sure to remember that this recipe is for 2 people unless stated otherwise.

The option to select enough for 1 person is also available in the quantity menu.

2 Full Stacks is the entire recipe for 2 people. 1 Full Stack is half of the recipe for 1 person.

The recipe will include the basic ingredients needed to make pancakes such as flour, eggs, buttermilk etc. additional condiments must be added separately.

This just allows you to pick and choose whatever toppings & quantities you prefer. I also kept the Nutella separate as each person prefers to have more or le… the entire jar.

The recipe is below. Hope you enjoy, for macro friendly and healthier high protein pancake mix be sure to check out the next post. 

Thanks Again,

Shane.

No Holds Barred Nutella Pancakes

Ingredients:

200g Self Raising Flour

200ml Buttermilk

3 large eggs

1 tsp vanilla essence

15g Coconut Oil

Additional Condiments:

  1. Nutella
  2. Flaked Almonds
  3. Maple Syrup
  4. Ice Creme
  5. Greek Yogurt
  6. Berries

How to make:

Sift the flour, add in the eggs and mix.

Pour in the buttermilk until a smooth batter forms with no lumps.

Depending on the consistency, add in less or more milk if you want thin or thick pancakes.

Let the mix rest for 15 minutes or overnight if making if advance.

Melt some of the coconut oil in pan. 

Pour in some (a soup ladle) of the mix and move the pan around so it spreads evenly.

Cook on each side for 3/4 mins over a medium heat.

Keep warm in a low oven if needs be.

FFCreations #7 Peanut Butter Cups

If you have a Reeses addiction like me then these peanut butter cups are a delicious guilt free alternative… kind of…

I say kind of, because they are quite high in calories due to the amount of fat from the oil and peanut butter. 

However, all of the ingredients used to make these are all natural and organic and not highly processed like actual Reeses which makes them a lot better in terms of their nutritional value. The recipe is by Roz Purcell aka NATURAL BORN FEEDER.

It’s so simple to make these and requires so little effort that I didn’t even bother weighing oit ingredients or anything.

Be sure to put the baking case onto a flat try that will fit into the fridge before filling up. Otherwise it is very tricky to pick them up while hot.

Ingredients:

Coconut oil

Maple syrup

Raw chocolate powder

Peanut butter

Method:

Simply melt equal quantities of the coconut oil and maple syrup in a small pan.

Mix in the chocolate powder until it incorporates to a smooth rich syrup.

Put the backing on a flat tray and fill up halfway.

Put them into the fridge for 10-15 mins.

Take the tray out and fill with peanut butter.

Top off with the remaining melted chocolate and chill them for at least 1 hour.

If the chocolate in the lan starts to go hard, put it back on the heat for a few minutes and it will begin to loosen up. Of not add more of the oil.

FFCreations #3 Chocolate Brownies

Everything in moderation right? These Brownies have come to symbolise a special occasion amongst the family. 

Birthdays & Christmas come to mind when I blow the dust off the old recipe book and whack out a batch of beautifully rich chocolate Brownies.

Accompanied with a bottle of wine or heated and served with ice cream this recipe has never failed in the oven or getting people talking about how much they would enjoy just one more bite. 

Far far away from ever fitting into anyone’s macro allowance (unless your The Rock). But that’s no problem because it is only on special occasions that I make these which is a reminder that the occasional indulgence is okay. 

Best made at least a day before the event because they cool better in the fridge and are easier to cut when a solid.

Preparation & cooking time approx 1 hour.

Makes 2 trays.

Ingredients:

750g dark cooking chocolate

750g salted butter

500g caster sugar

200g cream flour

10 eggs

300g chocolate chips

1 tbsp vanilla extract

Method:

  1. First things first, begin by weighing out all of the ingredients to make life easier, instead of fumbling around looking for stuff.
  2. Heat up a pot of water roughly halfway & place a metal bowl on top, then turn the heat to low.
  3. Preheat the over to 160℃ gas mark 5.
  4. Start by melting together the chocolate & butter in the bowl sitting over water.
  5. Meanwhile in a separate bowl mix the sugar, eggs and vanilla.
  6. When the chocolate is melted add it into the egg mix slowly at a time so as not to scramble the eggs.
  7. Sift in the flour and gently mix/fold
  8. Add in the chocolate chips.
  9. Line two baking trays with grease proof paper (butter around the tray helps the paper to stick better).
  10. Divide the mix between two trays and back for 45 – 60 mins.
  11. Use a skewer to poke the centre of the brownie, if it comes out clean then they are done, if not then give more time.
  12. Once cooked, allow to cool before cutting up.