Friday, 31 August 2012

Super Low Calorie Pizza

Carrot and Sweet Potato Pizza

Blame my friend Rachel for this one.
Not content with being Coeiac...
Here's Rachels Coeliac Blog....
She has decided to try being a vegeterian as well... But I like a dinner-guest challenge so I decided on pizza.
And it turned out rather damn well!!!
Choose your weapons:
3 Medium carrots
1/2 Large Sweet Potato
3 Egg Whites
Grate the carrot and sweet potato and mix in a bowl with the whisked egg whites.
Mix well and spread out onto a baking tray ...
Rectangles are easier to cut up ;)

Bake the base in th oven at 180C for 12-15 mins until the edges started to brown

Allow to cool for 5 mins then peel off the baking sheet by using another baking tray and turning it upside down
Cover with clingfilm and put in the fridge if you're not going to use the base right away.

The best bit now!!
I used low fat mozzarella, pineapple and salsa
Bake in thr oven for 15 mins at 180C
(unless you like your pizza cremated...20 mins)




Vanilla Marshmallow Protein Muffins

Vanilla Marshmallow Protein Muffins


These are great little snack muffins! I freeze mine so I always have them to hand... A great alternative to bread when I need something to put my PB on.... I dont always eat it off the spoon ;) They are great hot and they only take 1 minute in the microwave to defrost.
Ingredients above: 

130g Wholemeal Self Raising Flour
½ tsp Baking Powder
½ tsp Vanilla Flavouring
50ml Water
10 Sachets of Truvia
4 Egg Whites
20g (2 Scoops) Vanilla Soya Powder
20g (1 Scoop) Vanilla Muscle Fury Whey
2 Jars of Fruit Babyfood
30g (1 tub) Chocolate Phillidelphia
15g Mini Marshmallows (optional)

(You could use chocolate/banana whey and chocolate/banana flavouring instead)
The Vanilla Whey I use is Muscle Fury.
Muscle Fury
Nutritional Breakdown
Whisk the egg whites in a bowl and stir in the babyfood and water.
Add the flour, truvia, baking powder, soya and whey protein to another bowl and mix well.

Slowly add the wet mixture to the flour bowl and stir until everything is in corporated. Then add the Philidelphia... 

Then add the marshmallows if using...

I managed to get 1 tbsp per case (about 40g of mix) with enough left over to make a small loaf too.

Bake in the oven at 180C for 20-25 minutes, or until the tops go brown and the marshmallows and bubbling!


If using silicon then allow to cool fully before attempting to remove (unlike me, I burnt my fingers on the hot mallows in the middle!! haha)

I sliced the loaf for freezing. But...60s in the microwsve, and topped with almond butter = Heaven!

I worked out the nutritional values of the muffins (@40g) and the loaf (@200g)
Using the ingredients shown above:

Per Muffin: 73 Calories / 5.5g Protein / 9.9g Carbs / 0.2g of Sugars / 0.7g Fat / 0.27g of Saturated / 1.2g Fibre

Per Loaf: 366 Calories / 27.7g Protein / 49.8g Carbs / 1.16g of Sugar / 3.9g Fat / 1.2g of Saturated / 6.5g Fibre


Tuesday, 21 August 2012

Here I go....

Well, it's official. I am obsessed with food.

So, I figure, as a form of therapy I will try and unload all the concoctions I have brewing in my brain and set them all free in the big bad world.

This could end very badly...

I work offshore, so half of my life is spent at sea, where all my meals are decided and cooked for me. During this time I have extreme kitchen-withdrawl and spend a lot of time writing down recipes and scouting the interenet and Instagram for delicious pictures. So this blog is going to be a catalogue of the products that my head has made up during its time in the ocean.

Sea air makes people crazy remember....

First recipe will be along soon.

Flash x