Chocolate + coffee protein smoothie

So today is mothers days & to my delight the hubby got me a smoothie maker as our old one was looking pretty dodgey.

 

Smoothies would be a regular breakfast of mine as I'm always on the go with the girls in the mornings. 

My mid weeks routine is finely tuned at this stage I drop lottie to pre school & then Lillie-b & I fly across to my dads where our horse & ponies are. The greedy little ponies get exercised most days to keep them happy & healthy, then my reward is a happy hack on my glorious girl Cilla.

So you can see why smoothies are paramount in my life. I always add some sort of source of protein to my smoothie usually in the form of a nut butter but the powder form is perfect too.

For this recipe you will need:

2 bananas

1 1/2 cups of coconut milk

1/3 cup of peanut butter or almond butter

1 tablespoon of cocoa powder or chocolate protein powder

1/2 tablespoon of instant coffee 

Simply add all the ingredients into the smoothie maker and whizz it up. The kick from the coffee with the chocolate is so delish if you were to freeze your bananas first it would taste exactly like a chocolate  malt...

Enjoy

Rebecca x

A Sunday treat on a Wednesday!!!!

When a Wednesday doesn't give you enough hours in the day to even think about food & your fridge only seems to be housing a dodgy piece of cheese. The only respectable thing to do is make pancakes & not the naughty kind but the über healthy ones on last months blog "a sweet treat on a Sunday".

They are made using eggs & bananas along with a few other little gems. I usually have these with Greek yogurt and fruit but when I reached for the yogurt this evening I was all out. What to do what do then I remembered the pot of almond butter I had stashed behind the coffee.

While your banana pancake is cooking away on the pan take 1/2 a cup of frozen or fresh raspberries & bring them to the boil in a small pot with a tiny splash of water along with a teaspoon of honey. Stir continuously until the raspberries have broken down into a warm oozy compote.

Once the banana pancake is made slide it onto your plate &spread a few dollops of the almond butter over 1/4 of the pancake then spoon your raspberries over the pancake making sure you don't saturate it with the juices.

Roll up the pancake like a cigar then cut into seven even pieces & stand them up so you can see the swirly bits. Lastly pour the raspberry sauce in amongst the pancakes & sprinkle some flaked almonds around the boarder to add a touch of crunch to the equation...

This is a really fun dish to make that only takes a few minutes to conjure up...

Enjoy

Rebecca x