Raspberry Swirl Brownies (GF, DF, SF)

July 13, 2016

Screenshot_20160709-210803x

Rich and fudgy chocolate brownies, with a sweet raspberry swirl. Made free from gluten (if required), free from dairy and free from refined sugars, with no compromise on taste or texture.

These are also high in protein – 6g per brownie – without the need for any protein powders,  because let’s face it, the use of protein powders often results in dry ass brownies and cakes. They’re also very low carb as there are no refined sugars.

The macros shown at the very bottom of this post are for 8 large brownies, but remember that these will be even lower if you decide to cut them into smaller portions.

Screenshot_20160709-210603xScreenshot_20160710-203758x

 

Raspberry Swirl Brownies
Yields 8
Rich, fudgey chocolate brownies with a sweet raspberry swirl. Free from gluten, dairy and refined sugars.
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Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 150g raspberries
  2. 3 large Eggs
  3. 100g self-raising flour (I use Dove's Farm gluten-free)
  4. 30g coconut oil
  5. 160ml unsweetened almond milk (or any preferred milk)
  6. 75g unsweetened cocoa powder
  7. 1 tsp baking powder
  8. pinch of salt
  9. 80g + 1 Tbsp Truvia sweetener (or other choice of natural sweetener, such as honey)
Instructions
  1. Pre-heat the oven to 170°C and line a deep baking tray with non-stick cooking spray or some parchment paper.
  2. Add 100g of raspberries to a blender with 2-3 Tbsps of water and 1 Tbsp of your chosen natural sweetener. Blend into a thick raspberry puree and set aside.
  3. For the brownie batter, beat together 3 large eggs with 100g of sweetener and a pinch of salt.
  4. Mix in the almond milk and melted coconut oil.
  5. In a separate bowl, sift together the self-raising flour, baking powder and cocoa powder. Gradually add this to the liquid mixture and stir until fully combined.
  6. Fold in the remaining 50g of raspberries.
  7. Pour about 3/4 of the brownie batter into the baking tray.
  8. Layer on the raspberry puree by pouring this on top.
  9. Now add the remaining brownie batter. Take a knife and swirl the raspberry and brownie mixtures around to create the swirl effect.
  10. Place in the oven and bake for 40 mins. Ensure that a knife inserted into the centre comes out clean.
  11. Leave the brownie tray to cool completely before carefully removing and slicing into 8 large brownies.
Ashleigh's Fit Kitchen http://www.ashleighsfitkitchen.com/

Per brownie, out of 8:

macros

 

 

 
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The FUDGIEST Healthy Fudge Brownies

May 27, 2016

The FUDGIEST Healthy Fudge Brownies - AshleighsFitKitchen.comThe FUDGIEST Healthy Fudge Brownies - AshleighsFitKitchen.com
Some of the best recipes are unplanned. Like this. Me trying to use up the last of my dying avocados and satisfy a chocolate craving just so happened to result in the FUDGIEST of fudge brownies. 

They’re so SO moist and gooey in the centre! Better yet, they’re gluten-free, dairy-free, and totally macro-friendly. They can easily be made vegan, by simply substituting the egg for a “flax egg” (see recipe notes) and using a vegan-friendly chocolate brand. 

Apart from the avocado, all the remaining ingredients are things you probably already have in your kitchen! Oh, and there’s no protein powder this time.

You guys must be sick of the avocado desserts, and I promise this is the last for a while…but I’m telling you, their creaminess makes for the most moist and fudgy bakes. Trust me.

  The FUDGIEST Healthy Fudge Brownies - AshleighsFitKitchen.com

The FUDGIEST (Healthy) Fudge Brownies
Yields 12
The fudgiest and gooey-est chocolate brownies I've made to date. Thanks to the addition of creamy avocados. Gluten-free. dairy-free and totally macro-friendly (and easily made vegan - see notes!).
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 ripe avocados
  2. 1 large egg
  3. 85g unsweetened cocoa powder
  4. 35g self-raising flour (I use Dove's Farm gluten-free)
  5. 20g coconut oil
  6. 1 tsp vanilla extract
  7. 100g natural sweetener (anything from honey, stevia, maple syrup, etc)
  8. 160ml unsweetened almond milk (or preferred milk)
  9. 35g dark chocolate, chopped
Instructions
  1. Preheat the oven to 180°C and prepare a baking tray with some non-stick spray or parchment paper.
  2. Scoop out the flesh from 2 ripe avocados and add to a blender or mixer.
  3. Add 1 egg, coconut oil and vanilla extract and mix well to combine until smooth.
  4. Gradually add in the cocoa powder, self-raising flour, almond milk and sweetener, and continue to mix until combined to form a thick dark batter.
  5. Fold in the chopped dark chocolate.
  6. Pour the brownie batter into the baking tray and place in the centre of the oven. Bake for approximately 25 minutes - until an inserted knife comes out clean.
  7. Leave to cool completely. Then slice into large squares and enjoy!
Notes
  1. To make the recipe vegan-friendly, simply substitute the egg for a flax egg (i.e. 1 tbsp of ground flaxseed with 3 tbsps of water) and ensure you use a dairy-free brand of chocolate.
  2. Scroll down to the very bottom of this post for nutritional info/macros.
Ashleigh's Fit Kitchen http://www.ashleighsfitkitchen.com/

The FUDGIEST Healthy Fudge Brownies - AshleighsFitKitchen.comThe FUDGIEST Healthy Fudge Brownies - AshleighsFitKitchen.com

fudge brownie macros - Ashleigh's Fit Kitchen
*Per brownie, out of a total 12

 

 

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Aimee’s Vegan Chocolate Muffins [A Sister Recipe]

May 17, 2016

 

Aimee's Vegan Chocolate Muffins Aimee's Vegan Chocolate Muffins!
These are my sister’s vegan chocolate muffins. Not that you’d know – they’re perfectly moist and fudgy, making them a big hit in our house. I guess you could say a love for baking runs in the family. 

Firstly, my sister isn’t a vegan herself, but she is dairy-free. So a lot of her recipes tend to be vegan by default. I’m neither vegan nor dairy-free myself. I don’t advocate a vegan lifestyle, but I know veganism is kinda ‘the thing’ right now, and there are many others who, like my sister, have issues with dairy. 

 

Aimee's Vegan Muffins x

 

So how does she get that perfect soft fudgy texture without using butter or oil? There’s a special secret ingredient you’d have seen on the blog before…Yeah, the avocados are back! Just like in my Avocado Chocolate Cookies, the rich, creamy avocado flesh keeps the muffins super soft and moist.

But don’t fret – you can’t actually taste the avocado. Instead it’s delicious, rich chocolate all the way! (Dairy-free chocolate, of course)

 

Aimee's Vegan Chocolate Muffins x

 

Aimee's Vegan Chocolate Muffins
Yields 14
Simple vegan-friendly recipe for super rich and fudgy chocolate muffins, using a special secret ingredient!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 160g ripe avocado flesh
  2. 100 ml water
  3. 60g dairy-free dark chocolate, chopped into small pieces (or use dairy-free chocolate chips)
  4. 185g self raising flour (for gluten-free, use Dove's Farm)
  5. 1 tsp vanilla extract
  6. 1 tsp baking powder
  7. 60g unsweetened cocoa powder
  8. 200ml almond milk
  9. 120g sweetener of choice (we like to use a combination of maple syrup and stevia - note for not strict vegan, you can use honey)
Instructions
  1. Line 2 muffin tins with muffin cases and preheat the oven to 180°C.
  2. Using a blender or mixer, blend the ripe avocado flesh with 100ml of water until smooth.
  3. One by one, add all of the remaining ingredients apart from the chocolate pieces. Blend well until combined into a thick batter.
  4. Fold in the dark chocolate pieces.
  5. Divide the batter between the muffin cases and place in the centre of the oven.
  6. Bake for approximately 20-25 minutes, until the muffins have risen and are cooked through, but they should still be a bit soft and fudgy in the centre.
  7. Leave to cool completely, and enjoy!
Ashleigh's Fit Kitchen http://www.ashleighsfitkitchen.com/

P.S. her favourite way to eat them is topped with dairy-free vanilla ice cream. 🙂 

Aimee's Vegan Muffins x

 

 

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Sweet Potato “Curly Fries” (a spiralizer recipe)

May 2, 2016

Sweet Potato "Curly Fries" (A spiralizer recipe) - Ashleigh's Fit Kitchen

So regular fries are great and all, but curly fries…curly fries are something else. Crispy and crunchy, with a flavourful spicy seasoning. These are made with sweet potatoes and are baked, not fried.

To achieve the curly wurly potato shapes, we used our KitchenAid spiralizer attachment. It’s just a small attachment that goes onto the KitchenAid and comes with 5 different blades, to get different kinds of veggie shapes and spirals! It’s SO much more powerful than our previous little plastic spiralizer. It slices through raw sweet potatoes in a breeze. Just watch it in action below! 

 

 

Note that you don’t need a KitchenAid spiralizer specifically, but in order to spiralize the sweet potato, you would need a spiralizer that’s strong enough to cut through the tough sweet potato flesh.

Aside from that, the rest of the recipe is super simple. It’s just a case of tossing these curly wurly fries with some flavourful seasonings and baking them in the oven, until crispy. A perfect side for your burgers, steak, or well – anything!

Sweet Potato "Curly Fries" (A spiralizer recipe) - Ashleigh's Fit Kitchen

Sweet Potato "Curly Fries" (A spiralizer recipe) - Ashleigh's Fit Kitchen

 

Sweet Potato "Curly Fries"
Serves 2
Sweet potato "curly fries". Baked, not fried - but still crispy and crunchy, and seasoned with delicious spicy flavour. A perfect side for burgers, steak, or well - anything!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 large sweet potatoes
  2. drizzle of coconut oil or olive oil
  3. 2 tsps paprika
  4. 1 tsp cumin
  5. pinch of chilli flakes
  6. salt & pepper, to taste
Instructions
  1. Pre-heat the oven to 200°C and line a large baking tray with foil.
  2. Chop off the ends of each sweet potato, so that the sides are flat, allowing it to be placed on the spiralizer.
  3. Place the first sweet potato onto the spiralizer attachment, and using the blade for thin noodles, spiralize it though on a medium speed. Repeat for the other potato.
  4. Lay the sweet potato noodles out onto the baking tray and drizzle a bit of coconut oil or olive oil
  5. Season with the spices above, and toss well so that all the fries get coated.
  6. Bake in the oven for approximately 25 minutes, tossing around in the tray halfway through cooking so that they cook evenly.
  7. Once the sweet potatoes are nice and crispy, remove from the oven and serve alongside your meal, with your choice of sauce or dip. Enjoy!
Ashleigh's Fit Kitchen http://www.ashleighsfitkitchen.com/

Sweet Potato "Curly Fries" (A spiralizer recipe) - Ashleigh's Fit Kitchen

Sweet Potato "Curly Fries" (A spiralizer recipe) - Ashleigh's Fit Kitchen

 

Try these out and enjoy them with any of your favourite meals! Make sure to tag me in your photos on either:

 Instagram-Cayenne Instagram (ashsfitkitchen
 TwitterBird-Cayenne Twitter (ashsfitkitchen)
Facebook-Cayenne  Facebook (Ashleigh’s Fit Kitchen)

 

 

 

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REVIEW: Bodhi Bars

April 26, 2016

REVIEW: Bodhi Bars - www.AshleighsFitKitchen.com

 

Bodhi are a UK based company that are producing paleo snack bars.

While protein bars are a handy way to snack healthy, Bodhi found most bars available were packed with sugar and artificial ingredients. So they set out to create something new, innovative and effective. They wanted to develop a bar that combined a natural protein source, all-natural raw ingredients, that fit into a paleo lifestyle.

The guys at Bodhi kindly sent me some samples of their first ever product – Cacoa and Date paleo bars. One thing – These aren’t your regular protein bars. Nope, they don’t contain whey, or even casein. Take a guess…

They’re cricket protein bars! It seems our little cricket friends have become the newest craze! Before you freak out, I’ve blogged about why cricket protein is actually a pretty decent protein source before, when I tried the Crobar cricket bars.  If you remember that post, you’ll remember that there’s really nothing to be grossed out about – crickets are totally natural and eating them is something that other cultures have done for centuries.

 

IMG_2960

 

 

WHY GO BODHI?

 

Good for you
Cricket flour is a natural source of whole protein and vital nutrients. Gram for gram, it’s higher in protein than any meat, and has as much calcium as milk. 
 
Good for the planet
Crickets are also a much more sustainable and environmentally friendly source of nutrition, compared to traditional food sources (especially meat).
 
Good for others
Bodhi like to give a little back. They wanted to create a company that gave something back to it’s wider environment, so each month they make a donation, or send a gift, to charitable causes that fit in with the Bodhi vision. You can find out more about the charities they work with here.

 

REVIEW Bodhi Bars - www.AshleighsFitKitchen.com

 

TASTE TEST!

The bars have a soft texture, which is reminiscent of the nakd bars. They hold their shape well though, and contain some crunchy bits from the nuts and seeds, which definitely help, as I tend to prefer crunchy things to soft, chewy things.

The cacao gives it a hint of chocolate, without being overly sweet. Note that they’re sweetened naturally with dates, so there’s no refined sugars at all. They also have a slight nutty taste coming from the almonds and chia seeds, which I do enjoy. Overall, they taste nice, actually, a lot nicer than they look.

And no, there’s no “cricket taste” of any sort.

 

Ingredients: Almonds, Dates, Chicory Fibre, Cricket Flour, Coconut Oil, Cacao, Chia Seed, Salt

 

Macros, per bar:

bodhi bar macros

 

Although the ingredients are all great, natural ingredients, 296 calories is slightly more to the higher end of the scale for a healthy protein bar – no doubt due to the slightly high fat content (remember 1g of fat = 9 calories, compared to 4 calories for 1g of protein or carbs). Now I’m not dissing the fats, it’s super important to eat enough fat and they clearly come from great sources here – almonds, chia, cacao. But considering the bars only contain 10g of protein by comparison, perhaps it would be more suitable to market them as more of an energy bar than a protein bar? I don’t know, just a thought!

Aside from that minor point, the bars taste good, have an alright texture and provide benefits that go beyond your body – helping both the environment and even some great charities. I won’t be giving up meat anytime soon, but love Bodhi’s ethos – doing good for your own health, the planet and others in need all at the same time. 

Basically, I think it’s time we got over our fear of eating insects. This is only Bodhi’s first ever product, so I’m interested to see what else they’ve got up their sleeves!

 

Website: Bodhi Protein

Facebook-CayenneFacebook: Bodhi Protein 
TwitterBird-CayenneTwitter: @bodhiprotein
Instagram-CayenneInstagram: @bodhiprotein

 

 

NOTE: This is not a sponsored post and all views stated above reflect my own personal and honest opinion.

 

 

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Avocado Chocolate Cookies

April 14, 2016

Avocado Chocolate Cookies - Ashleigh's Fit Kitchen . Avocado Chocolate Cookies - Ashleigh's Fit Kitchen

 

Got a bunch of ripe avocados you need to use up? Sure, you could make a big batch of guac, but did you know you could also make these healthy chocolatey treats?

Free from gluten and dairy (assuming you use dairy-free chocolate chips), full of ‘good’ fats and other nutrients from the avocados, which replace the need for butter.

These chocolate cookies were made on a whim, as I had a big bunch of avocados that I needed to use up before they started to go brown. They are SO easy to make! Only requiring 4 or 5 ingredients – avocados, cocoa powder, an egg and some sweetener. Oh and some chocolate chips of course!

And don’t worry, the taste of the avocado isn’t even noticeable; all you get is that lovely creamy texture for rich, fudgy cookies. Recipe below!

 

Avocado Chocolate Cookies - Ashleigh's Fit Kitchen

 

Avocado Chocolate Cookies
Yields 12
A great way to use up ripe avocados AND make some healthy tasty treats! Win win!
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Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Ingredients
  1. 100g ripe avocado flesh (about 1 large or 2 small)
  2. 1 large egg
  3. ½ cup unsweetened cocoa powder
  4. ½ tsp. baking soda
  5. 5 Tbsps either honey or maple syrup or stevia
  6. 50g dark chocolate chips
Instructions
  1. Preheat oven to 175°C and line a baking sheet with parchment paper.
  2. In a mixing bowl, mash up the avocado until soft and mushy.
  3. Add in the sweetener and egg and combine together.
  4. Mix in the cocoa powder and baking soda until you have a thick, smooth batter.
  5. Stir through the chocolate chips.
  6. Using a spoon or ice-cream scoop, place large dollops of the cookie dough onto the baking sheet. Note that these cookies won't spread as much as usual cookies while baking, so make sure to flatten them out a bit.
  7. Bake for approx 10-12 minutes, then leave to cool down completely.
  8. Enjoy! And store leftovers in an airtight container in the fridge.
Ashleigh's Fit Kitchen http://www.ashleighsfitkitchen.com/
 Avocado Chocolate Cookies - Ashleigh's Fit Kitchen .

 

Per Cookie:

macros

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Healthy Gluten-Free Carrot Cake

March 26, 2016

Healthy Gluten-Free Carrot Cake - Ashleigh's Fit Kitchen

Healthy Gluten-Free Carrot Cake - Ashleigh's Fit Kitchen x

 

A healthier version of the classic Carrot Cake – free from gluten and refined sugars. A perfect Easter treat, lightened up!

Carrot Cake is one of those sneaky little desserts that people believe is a “healthier” choice (it’s got carrots!) but they forget it still contains all the sugars, fats and carbs of regular cake (just with carrots added in).  With a few easy substitutions however, you can make a delicious carrot cake that is actually good for you.

 

Healthy Gluten-Free Carrot Cake [ Ashleigh's Fit Kitchen ]

 

Of course, we can’t forget the nutritional benefits of carrots –  rich in vitamin A, beta-carotene and fibre. An added bonus to baking with carrots is that they keep the cake super moist (and give it an awesome orange colour).

My Carrot Cake uses gluten-free flour, substitutes butter for coconut oil and replaces sugar with Sukrin Gold – a natural alternative to brown sugar which contains no calories and 97% less active carbs than actual sugar. This means, per slice (out of 8), it comes under 300 calories and just 24g of carbs.

 

Healthy Gluten-Free Carrot Cake - Ashleigh's Fit KitchenHealthy Gluten-Free Carrot Cake - Ashleigh's Fit Kitchen x

Healthy Gluten-Free Carrot Cake - Ashleigh's Fit Kitchen

 

Healthy Gluten-Free Carrot Cake
Serves 8
A healthier version of the classic Carrot Cake, free from gluten and refined sugars. A perfect Easter treat, lightened up!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 200g gluten-free self-raising flour
  2. 180g carrots, grated
  3. 100g coconut oil, melted
  4. 70ml unsweetened almond milk
  5. 120g Sukrin Gold (natural brown sugar alternative - see note 1)
  6. 3 large eggs
  7. 1 tsp baking powder
  8. 2 tsps cinnamon
  9. 1 tsp nutmeg
  10. 1 tsp mixed spice
  11. pinch of salt
  12. zest of 1 orange (see note 2)
CREAM CHEESE FROSTING
  1. 150g light cream cheese (I use Philadelphia Light)
  2. 40g Sukrin Gold (again, see note 1)
  3. 1/2 Tbsp coconut flour
  4. 1 tsp vanilla extract
TOPPING
  1. handful of walnuts
Instructions
  1. Preheat the oven to 180°C.
  2. Put the melted coconut oil, almond milk, Sukrin Gold (or other sweetener) and eggs into a large mixing bowl and whisk well, until the ingredients are fully combined.
  3. In a separate bowl, sift together the flour, baking powder, spices and a pinch of salt. Then fold this carefully into the liquid mixture.
  4. Now fold in the grated carrots and orange zest (if using).
  5. Line a baking tin with some non-stick cooking spray. If you prefer to avoid having to slice the cake in half later, use 2 equally sized tins and divide the cake mixture equally between them. (I didn't have 2 the same size!)
  6. Bake for approx. 25-30 minutes, until a skewer inserted into the middle comes out clean.
  7. Leave the cake to cool down completely.
  8. Meanwhile, mix together the frosting ingredients until well-combined and refrigerate.
  9. Once the cake has cooled down, carefully remove it from the tin. If you used 2 baking tins, skip ahead to the next step. Otherwise, very carefully slice the cake in half.
  10. Top one half of the cake with a layer of frosting, then place the other cake half on top. Now cover the cake with the remaining frosting.
  11. To finish, decorate with chopped walnuts and leave in the fridge for a bit, just for the cream cheese frosting to set.
  12. Then slice up and enjoy!
Notes
  1. 1. Sukrin Gold is an all-natural sweetener and alternative to brown sugar. It looks and tastes just like brown sugar, but it's zero calorie and has 97% less available carbs. You can buy this from Holland & Barret. Otherwise, substitute for your preference of natural sweetener - such as stevia, honey or maple syrup (Just note that using different sweeteners will change the macros).
  2. 2. I'll be honest, I don't use orange zest in my carrot cake because I really hate oranges (I know). But I've included it here as it is a common carrot cake ingredient and I know most other people don't share my hatred! So feel free to add it in.
Ashleigh's Fit Kitchen http://www.ashleighsfitkitchen.com/

 

Healthy Gluten-Free Carrot Cake #AshleighFitKitchen

 

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Brownie Batter Protein Oats

March 21, 2016

Brownie Batter Protein Oats - Ashleigh's Fit Kitchen .

This delicious bowl of oats feels a lot like having dessert for breakfast, but the ingredients are deceptively healthy, and it only requires 1 bowl and 2 minutes!

Why stop at breakfast though? I’ll be honest, I actually love a warm bowl of oats at night, before bed. For me, there’s just something so comforting about a warm bowl of porridge. (And yes, I eat carbs after dark. No, I don’t believe it will make me fat, for the same reason I don’t believe in the tooth fairy).

 

Brownie Batter Protein Oats - Ashleigh's Fit Kitchen
Oats are an amazing source of slow-release carbs. Adding in protein powder and ingredients like cacao or peanut butter results in a perfect balance of macronutrients, and due to the slow-digesting oats, these nutrients will be released slowly into your body – providing fuel to last all morning OR preventing catabolism while you sleep.

What’s best is that you can completely customise the flavour by adding in all kinds of different combinations of ingredients every time. This recipe uses cacao powder, chocolate flavour whey and even some dark chocolate chips, to give a super rich, gooey chocolate brownie flavour.

Brownie Batter Protein Oats
Serves 1
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Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Ingredients
  1. 40g oats
  2. 200ml almond milk (or for extra chocolateyness, use Alpro dark chocolate almond milk)
  3. 1 scoop Chocolate flavour Myprotein Impact Whey (or Micellar Casein for even thicker oats)
  4. 1 Tbsp raw cacao powder
  5. 1 Tbsp honey or maple syrup (or sugar-free MySyrup from Myprotein)
  6. small handful of dark chocolate chips
Optional toppings
  1. 1-2 large strawberries, chopped
  2. 1 tsp Nutella
  3. 1 tsp peanut butter
Instructions
  1. Place oats and almond milk into a microwave-safe bowl. Microwave on high for approx. 1 minute 30 seconds.
  2. One by one, add in the protein powder, cacao powder and sweetener and mix it all in.
  3. Place back in the microwave and heat for a further 30-40 seconds. This kinda depends on how you like your oats - I love mine super thick and gooey. If you find it gets too thick or dry, just add some more milk.
  4. Now carefully stir through the chocolate chips, and watch them start to melt into the oats (yum!).
  5. Finish your brownie batter oats by topping the bowl with some chopped strawberries, and your choice of peanut butter or Nutella (or both!)
Ashleigh's Fit Kitchen http://www.ashleighsfitkitchen.com/

Brownie Batter Protein Oats - Ashleigh's Fit Kitchen ,

 

 

Macros (before the optional toppings):

macros

 

 

 

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REVIEW: Oppo luxury ‘guilt-free’ ice-cream

March 15, 2016

REVIEW: Oppo guilt-free ice-cream

 

Oppo are on a mission to prove that health and indulgence can go hand in hand. They’ve had a lot of media attention recently due to their recent appearance on Dragon’s Den, and also due to Tennis star Andy Murray being among the 538 investors who backed the London-based start-up in its most recent crowdfunding campaign.

 

“Oppo stands for Opposites. Traditionally health and indulgence have been opposites. We’re showing that it is possible to fuse health with indulgence. Guilt-free ice cream is just the start!”

 

To start, Oppo have created a luxury dairy ice-cream with less sugar and calories than an apple. Yes, you read that correctly. AN APPLE.

HOW?
Well these ice-creams do not contain cream or sugar. Hence significantly reducing their calorie and carbohydrate content.

 

Now anyone who knows me knows that I love ice-cream in a very big way. My standard serving size is a tub. I don’t open a tub without polishing it off. I just don’t. But of course, one is not blessed with infinite macros, so doing this often can be pretty damaging to our goals. That’s why the idea of Oppo got me so excited.

Oppo+salted+caramel

 

So what ingredients  DO they use?
Oppo is made using fresh milk, cold-pressed virgin coconut oil, stevia leaf, erythritol (natural sweetener), and stabilisers and emulsifiers (to hold the product together).

If that wasn’t enough, each flavour also has a unique superfood boost. There’s mint choc swirl with spirulina (rich in antioxidants), salted caramel with lucuma (a Peruvian fruit) and madagascan vanilla with baobab (a Vitamin C-rich superfood).

 

Oppo+ice+cream+tubsTable_ice-cream nutrition_macros

 

The table above shows the nutritional comparison for 2 scoops of Oppo, compared to 2 scoops of Haagen Dazs (my personal favourite) and Ben & Jerry’s (everyone else’s favourite), but also some of the more ‘healthy’ options, like Weight Watchers and Booja Booja (an organic dairy-free brand).

The numbers make it clear –  it comes in at just around half the amount of calories, sugars and fats of the other big players, making it extremely macro-friendly. A massive thumbs up, and unlike many other ‘healthy’ options that simply strip out the fat but leave in all the sugars.

 

REVIEW: Oppo guilt-free Ice-Cream

I was in Eroski, doing my usual food shop, and having my usual browse of the ice-cream section (looking for my usual dose of Haagen Dazs Dulce de Leche, if I’m honest) when I spotted it!

Eroski actually had all 3 flavours in stock (note that this is the old packaging, which is now being replaced with the new, colourful packaging in the first images above). Of course, the Salted Caramel flavour was always going to be my first pick. 

 

 

THE TASTING

REVIEW Oppo luxury guilt free ice-cream

I’ll start off by saying the texture is identical to the regular ice-cream you know and love. Despite there being no cream, it still somehow feels creamy. You wouldn’t know any differently had you not been told it was “guilt-free”.

I remembered from watching Dragon’s Den that some of the ‘dragons’ were put off as they felt they could taste the stevia. I know from experience that stevia can have a strong taste sometimes, so this made me a bit hesitant.

However, I was pleasantly surprised by the taste! Yes, it tastes good! The salted caramel flavour is rich and sweet. As there’s no sugar, this sweetness comes from the Peruvian lucuma fruit. This is said to have a “smooth maple taste”, which is enhanced with a pinch of sea-salt. Lucuma (known as “gold of the incas”) is shaped like a melon, with golden flesh. It contains beta carotene, iron, zinc, vitamin B3, calcium, and protein.

The only issue for me is the price – at £5.49 a tub, it’s damn pricey. But I know that producing anything using a new or different method to the norm will incur a higher cost. Also, this is a company started by two brothers, funded solely by crowdfunding campaigns (no they didn’t actually receive any investment from the Dragons), it’s not a multinational corporation. I then also remember my favourite tub of Haagen Dazs is only in fact £1 cheaper.
 

REVIEW Oppo luxury guilt-free ice-cream

Of course it’s not going to taste JUST like the sugary versions, but it’s a surprisingly close substitute! At least for me, I could swap my tub of sugar-laden Haagen Dazs for this.

 

Have you tried it?
What are your thoughts on ‘guilt-free’ ice-cream?   

 

 

 

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GUEST POST: Triple Chocolate Cherry Protein Brownies by SpamellaB

March 6, 2016

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 Pamela Higgins, AKA Spamella B of Spamella.com, is a freelancer and blogger, passionate about health, food and fitness. She aims to create healthy AND tasty recipes for all to enjoy. She has released her own e-book called Indulging Innocently (available here) and has even been featured on BBC Good Food’s “6 health bloggers you should follow in 2016”.

More than that, she’s a lovely friend, who I originally met on Twitter wayyy back and has supported the blog RIGHT from the very start. We even met up last May at the BodyPower Expo in Birmingham. This is the amazing thing about social media, meeting like-minded people and developing friendships that go beyond the PC screen.

Anyway, Pam has been awesome enough to share this recipe for these delicious looking Triple Chocolate Cherry Protein Brownies, exclusively for Ashleigh’s Fit Kitchen! They look amazing, so read on and enjoy!

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Hi there, my name is Pamela aka SpamellaB, a blogger and freelancer working with health food brands doing social media, recipe development and content writing. I love my job, especially the part where I experiment in the kitchen baking healthy sweet treats! This recipe especially for Ash’s amazing blog is exactly what you’d want from a brownie – rich, indulgent and a little gooey. 

But the best thing about these – as well as the addition of cherries – is that they are made from healthy ingredients, are high in protein, contain no added sugar and can be dairy and gluten-free depending on what protein powder you add and if you use gluten-free oats. I promise you, these will go down a treat – and make a healthy alternative treat for Easter. No-one should be deprived of chocolate! It’s a pleasure to share this on Ash’s blog – thanks for having me.

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Triple Chocolate Cherry Protein Brownies
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Ingredients
  1. 1 cup oats (Pam uses Mornflake)
  2. ¼ cup coconut flour (Pam uses Sukrin)
  3. 2 scoops chocolate protein powder
  4. 4 tablespoons cacao powder (Pam uses Kaizen Living)
  5. 1 teaspoon baking powder
  6. 1 teaspoon ground cinnamon
  7. ¼ cup natural sweetener (Pam uses Truvia)
  8. 1 cup cooked apples
  9. 2 medium eggs
  10. 1 teaspoon vanilla extract
  11. ½ cup unsweetened almond milk
  12. 1 tablespoon coconut oil (Pam uses Lucy Bee)
  13. 1 tablespoon agave or maple syrup
  14. 2 large handfuls cherries (pitted, fresh or frozen)
  15. Large handful of flaked almonds
Instructions
  1. Preheat the oven to 190 degrees C and grease and line a rectangular baking tray with greaseproof paper.
  2. Whizz up the oats in a blender until you have a fine flour. Tip into a large bowl and mix in the protein powder, coconut flour, 2 tablespoons of the cacao powder, baking powder, cinnamon and sweetener.
  3. Place the cooked apples in a blender with the eggs, vanilla and almond milk and whizz up until smooth.
  4. Pour this into dry ingredients and mix well until incorporated and you have a thick, chocolate batter. Spoon into the tin and smooth out evenly.
  5. Heat the coconut oil and syrup in a pan on a low heat until melted. Remove from the heat and whisk in the remaining cacao powder until you have a glossy chocolate sauce.
  6. Scatter over the cherries then pour over the chocolate sauce, using a skewer to swirl in slightly. Decorate with flaked almonds to cover then bake for 30-40 minutes (you may want to cover halfway through to avoid burning while it cooks through).
  7. Leave to cool in the tin, then cut up into squares. Gently remove and either eat warm or chill in the fridge - they taste amazing chilled too!
Ashleigh's Fit Kitchen http://www.ashleighsfitkitchen.com/
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For more delicious healthy recipes and general healthy inspiration, follow Spammy B on Social:

TwitterBird-CayenneTwitter: @SpamellaB 
Instagram-CayenneInstagram: @SpamellaB
Facebook-CayenneFacebook: SpamellaB.com 

 

 

 

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