Firstly apologies for the lack of posts recently, I’ve been developing a new site I hope to launch soon and it’s taking (much) longer than I had hoped and expected. However, as someone once told me ‘hard work pays off’.
Anyway, todays post is about a recent discovery I’ve made which is Quark. I’ve noticed a lot of health bloggers discussing the protein packed, fat free dairy product but have never managed to find it. But, on my weekly food shop on Saturday I across the wee gem in the soft cheese department of Tesco – which actually isn’t that surprising considering it’s soft cheese!
So, what is Quark? Other than having a rather onomatopoeic name, Quark is a soft white cheese packed full of protein and 99% fat free. In 100grams of Quark the stats are as follows:
- Calories – 68
- Protein – 12.8g
- Carbohydrates – 3.9g
Like other cream cheese it can be used in a variety of ways, both for savoury and sweet dishes. Costing around a £1 for 250g this provided me with two servings which i ate by itself for an afternoon snack and crushed some fresh raspberries on top to add some more natural sweetness. Done the job good! Enjoy! Fx
- What is quark? (fitness-mom.com)
- 06/19/13 (cozyatbreakfast.wordpress.com)
- Tips for Choosing Healthier Cheeses (everydayhealth.com)
A scoop of creamy ice cream is far too tempting to cool down with all the sunshine the UK has been experiencing recently. However the dairy cream and sugar used in ice cream often leaves a fat and sugar loaded bowl of guilt. Ice cream is my downfall in any season and nothing quite compares to the sweet ice treat.
So in attempts to find a healthier alternative to this gluttonous delight, I discovered the genius idea of making a healthy natural alternative, which is also suitable for a vegan diet too. And it is so simple to make! One ingredient + one blender = one sweet creamy bowl of ice cream!
As the banana has a higher (natural) sugar content then water, when frozen the sugar binds the mixture together rather than breaking up leaving the same consistency as dairy ice cream. Banana’s are super healthy and one of the greatest fruits in terms of nutritional benefits. As mentioned in my healthy oat banana loaf post, bananas provide lots of energy and hold many other benefits including, heart, vision, bone and digestion health.
My vegan ice cream recipe simply uses frozen bananas, but I added a few additional ingredients to add a little extra taste.
2-3 ripe bananas
1 tblspn peanut butter
1 tbslpn toffee whey protein
As mentioned I used a few additional ingredients to add additional taste and nutritional benefits to the ice cream but essentially all you need are frozen bananas. I use peanut butter as it is the perfect combination with banana and also adds protein into the dish, which brings me onto the next ingredient. Whey protein powder from My Protein comes in many flavours and is a quick way to add additional protein into your diet, which is key to weight loss. I used the toffee flavour which was super complimentary with the bananas.
1. How to make frozen banana ice cream? Simply take your over ripe bananas, peel and slice up and freeze overnight. Pop in blender and blend! Add in any other additional ingredients and mix together. You can also try adding other frozen fruit before you blend the bananas for a variety of flavours. Enjoy! Fx
Hope we have all had a wonderful weekend. I had a lovely weekend back in the countryside celebrating my Mam’s birthday and feel refreshed ready for the week ahead.
So in all special occasions, cake is a necessity. After skimming through the range of sugar and fat laden cakes in the supermarket, I realised I would be silly to not try making my own one. Alas in a mad frenzy I managed to whip this fat free, gluten free rich chocolate cake within the hour. I like to hope I tricked most people by not letting them into the secret ingredients until they had tried the cake.
Hope you are all fabulous and having an amazing week. I cannot believe we are approaching the end of the month, time is going super speedy fast. I’ve set up camp in the library for the week as I approach final exams. Revision and studying always leads to continuously rewarding myself with food – usually copious amounts of chocolate. So, today’s post I attempt to find a healthy chocolate alternative.
Cocoa, the main ingredient of chocolate, isn’t actually that bad for us and does in fact hold a number of health benefits. Rather, the sugar and dairy added to the cocoa creates a high fat and calorie sweet treat.
Woo hoo it’s hump day! Half way through the week, we’re almost there. I also want to say thank you for all the positive feedback I have already about Fi Fi’s Skinny Munch. If anyone has any requests or questions, please feel free to hola…
Sundays are made for rest. So why am I procrastinating from writing an assignment with a tender head.
However, as it’s Sunday, we all deserve some foodie treats! I discovered this healthy pancake recipe after this year pancake day and it sure is a tasty breakfast. And most importantly, it’s the best kind of breakfast for a weekend.
By special request from a friend, this is my chocolate oats topped with just about everything in my cupboard. I have oatmeal pretty much every morning in many variations and to be honest I could eat it all day, everyday.
Here goes… Happy Easter! Today I venture into the land of food blogging.
Inline with all the Easter festivities, my first recipe is a healthy twist on the classic carrot cake. The healthiest thing about a traditional cake is perhaps the name. So creating a healthy version and attempting to maintain a similar taste and texture was initially a challenge.