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Healthy Breakfast Muffins These healthy breakfast muffins are not only easy, they are absolutely delicious. The other day I was craving muffins so I threw a few ingredients in a bowl and was left with this incredible treat. I had to film them right away and get them out into the world because they are perfect for breakfast or an afternoon snack. These muffins are so versatile and only have a few ingredients that you probably have on hand. You can add any fillings you like such as nuts, berries, or chocolate chips. Feel free to experiment and make these to taste. I personally love enjoying them with some salted butter and honey while they are warm but you can absolutely top them off with extra nut or seed butter or even jam. Feel free to double or triple the recipe as this recipe makes 4 medium sized muffins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 large mashed banana 1/3 cup natural peanut butter 1/2 teaspoon pure vanilla extract 1 large egg 3/4 cup rolled oats — I used quick cooking 1/2 teaspoon baking powder

Super Easy Pasta salad 🍝 Ideal for going to work or hiking 🌄 Ingredients in order : Fusilli Tuna Red pepper Cucumber Spring onions Yellow pepper Salt pepper Mayo Ketchup Lemon juice (it’s not in the video but you can add some)

BLUEBERRY BITES vanilla greek yogurt handful of blueberries melted dark chocolate In a bowl, mixed blueberries with yogurt until completely covered. Place on baking sheet and set in freezer for 30-45 mins. Take out and drizzle melted chocolate on top. Place back in the freezer for an additional 15 mins. Quick and easy snack for your sweet tooth! 🫐

✨🤎Chocolate Protein Chia Pudding🤎✨ I am obsessed with blended chia pudding & especially this super thick & creamy chocolate protein version💕 ✨ Ingredients 1 can of coconut milk 1/3 cup chia seeds 2 tbsp cacao powder 2 tbsp chocolate protein powder 2 tbsp maple syrup 1 tsp vanilla ✨ Directions Add all of the ingredients to a high-speed blender and blend them until the chia seeds are finely ground. Transfer the chia pudding into jars and refrigerate them overnight. You can definitely enjoy the pudding right away, but it gets so much thicker and creamier when refrigerated for 4-5 hours or overnight. I topped my blended chia pudding with dairy-free yogurt, fresh raspberries, and chocolate shavings. This makes 4 small servings or 2 normal-sized ones.

PESTO TOMATO TART 1 pie crust or phyllo dough 4 mini tomatoes 1/4 cup pesto 1/2 block goat cheese Salt & Pepper Egg (scrambled in small dish to brush on crust) Balsamic glaze -Preheat oven to 425 -Lay out crust or dough onto baking sheet -Cover in Pesto -Layer on tomatoes and cover with salt and pepper -Add goat cheese -Fold in edges and use scrambled egg to brush on the crust -Bake for 15 minutes -Top with balsamic glaze and enjoy!

Peanut Butter Cookie Dough Bars 🥜 I don’t have words. Just go make these NOW 😍 INGREDIENTS For the Base: ▪️1/2 cup Peanut Butter ▪️1/4 cup Maple Syrup ▪️2 tbs Coconut Oil ▪️1 cup Oat Flour ▪️1/4 cup Almond Meal ▪️1/4 cup Protein Powder* ▪️1/4 cup Choc Chips For the Top: ▪️150g Dark Chocolate ▪️2 tbs Peanut Butter METHOD: 1. Add peanut butter, maple syrup and coconut oil to a bowl and microwave for 30 seconds. Stir until smooth. 2. Add remaining ingredients and stir until a thick dough is formed. 3. Press into a lined baking tin and set aside in the fridge. 4. Melt dark chocolate with peanut butter and pour over the top of cookie dough. 5. Put back in the fridge to set before slicing. *store in the fridge for up to 5 days. Can also be frozen and left in the fridge to soften before eating.

One jar Strawberry Biscoff Overnight Oats, recipe ⬇️ These are the best & so easy 😍 You can place the jar on the scales to save dishes as well 👌🏻 Ingredients for 1 serve: •1/2 cup oats 40-45g •20g protein I use @macr0mike salted caramel Discount code ‘AMB-NOA’ •1/2 tbs chia seeds •1 tbs maple syrup •2 tbs vanilla yoghurt 30g •1/2 cup of unsweetened almond milk Toppings/ Add ins: •50g sliced strawberries/ fruit of choice •10-15g melted biscoff spread Method: Add oats ingredients to your jar. Shake & place in the fridge for 5 mins while you slice your strawberries. Mix in strawberries or slide them into the jar. Top with melted biscoff (I melt the entire jar for 30 seconds in the microwave , make sure foil has been removed) . Place in the fridge for a few hours or overnight and enjoy the next day 🥰 Notes; for these macros I used sugar free maple syrup, yo pro yoghurt & red tractor protein oats

High Protein Crispy Chicken Burgers 🍔😋 Only 441 calories per burger with 42g of protein! Honestly one of the easiest recipes & a perfect way to satisfy your cravings! The chicken is perfectly seasoned, so crispy and juicy! The macros are incredible too🤌🏽 Macros per Burger (can make 2 or more burgers) 441 calories - 42g protein | 39g carbs | 13g fat Ingredients For the chicken • Chicken breast cut into thin fillets (100g raw each) • 1 tsp smoked paprika • 1 tsp onion powder • 1 tsp garlic powder For the crumbs • 50g crushed cornflakes - 15g each fillet (brand: Kellog’s) • 1 tsp smoked paprika • 1 tsp garlic powder • 1 tsp onion powder For the special sauce (enough sauce for 2 burgers) • 30g light or fat free mayo (brand: Hellman’s) • 15g sriracha • 1/2 to 1 tsp mustard • 1 tsp garlic powder For the burger (can make more than 1) • Brioche buns (brand: Aldi - 160 calories each) • 15-20g special sauce • Lettuce • Thin slice of tomato • Crispy chicken fillet • Light cheese slice (brand: Leerdammer - 52 calories per slice) • Pickles Bake in the oven for 18-20 mins at 200C/390F or air fry for 16-18 mins at 180C/360F - keep checking to make sure the chicken is cooked through and the crust doesn’t burn. Hope you enjoy this recipe family!❤️

Devils Food Cake recipe 👇🖤 (vegan + added protein) This is one of my favourite Halloween treats but it’s my birthday today so I had to make it a little early 😜 Intensely chocolatey, fudgey and indulgent 🤤. Moist chocolate sponge layered with velvety rich chocolate frosting 🖤. 150g self raising flour 50g @formnutrition Nutrition Superblend Choc Caramel protein powder 50g cocoa powder 1/2 tsp baking powder 1tsp bicarb 100g sugar 240g dairy free milk + 1 tsp vinegar 65g dairy free yogurt 50g neutral oil Frosting 200g dairy free yoghurt 40g vegan chocolate powder 40g cocoa powder 4 tbsp maple syrup Method 1. Preheat the oven to 170 2. Line two round cake tins 3. Mix together milk and vinegar - set aside to thicken. 4. Sift dry ingredients into a bowl. 5. Mix together wet ingredients in another bowl. 6. Pour the wet into the dry and gently mix until just combined. 7. Divide batter between the two tins and then bake for 20-25 mins. 8. Mix together the frosting and then layer the cakes once they are cooled.

Turkey Apple Burgers Ingredients: 1 lb ground turkey 1/4 cup diced apple 1-4 cup chopped spinach 2 tbsp quick cooking oats 2 tsp maple syrup 1 tsp dijon mustard 1 1/2 tsp thyme 1 tsp Rosemary 1/2 tsp salt Instructions: Mix the ingredients together in a bowl Form about 6-7 patties Heat a skillet over medium heat Add some olive oil Cook the patties for about 6 minutes on each side (until internal temperature is 165F)

🍌 BANANA BREAD 🍞 The best banana bread recipe ever!! And doesn’t she look so pretty 😍 SAVE TO TRY ❤️ dEATS: 60 ml (oat) milk 3 bananas 2 eggs 50 g butter of choice 1 tsp vanilla extract 1 tbsp agave syrup 2 tsp baking powder ¼ tsp baking soda 230 g selfraising flour of choice 1 hand of hazelnuts 2 hand of chocolate chips Method: 1. Preheat the oven to 175 C. 2. Mash the bananas finely. Add the milk to it and mix it. 3. Add the eggs, vanilla extract, margarine and agave syrup. Mix it well. 4. Stir in the self-raising flour, baking powder and baking soda. Lastly, stir in half of the chocolate chips. 5. Transfer the mixture in a baking tin. 6. Cut the hazelnuts in small pieces and sprinkle them on the cake along with the rest of the chocolate chips. 7. Put the mix in the oven for 45-50 minutes. 8. Let it cool for 10 minutes.

healthy cornflake nuggets are crispy outside and tender inside! SAVE the recipe👇 INGREDIENTS - 250 g (9 oz.) boneless chicken breast - 1 egg - 40 g (1/4 cup) chickpea flour (or normal flour) - 1 tsp smoked paprika - 1⁄2 tsp onion powder - 1⁄3 tsp garlic powder - salt and pepper (to taste) - 60 g (1 1/2 cup) cornflakes DIRECTIONS - Preheat oven to 200ºC (400ºF) or air fryer to 190 Cº (380ºF). - Cut the chicken breast into chunks (4 cm or 1 1/2 inches). - Prepare 3 separate bowls – add flour, salt and spices in the first, beat egg in the second and crush cornflakes in the third. - Coat each chicken chunk first in flour, then egg, then cornflakes, pressing firmly and turning to coat on both sides. Line over a parchment paper covered baking tray. - Spray nuggets with cooking spray or drizzle with olive oil. Bake in hot oven or hot air fryer for 12 to 15 minutes, flipping halfway through.