Protein Balls

So I decided to make some protein balls the other day which were really good. I got the recipe from the Body Science web site but I did slightly change it. So here is the recipe I made pretty simialr just slight variation:

500 g dates

1 cup water

200g LSA (linseed – sunflower seed – almonds)

3 scoop Chocolate protein powder

150 g desiccated coconut

2 tablespoons cacoa powder

3 tablespoons tahini

Place the dates and water in a saucepan and place over medium heat until soft and water has been evaporated. Allow the dates to cool. Place all the ingredients into a food processor and mix together until the mix comes together. Roll the mixture into balls and place onto grease proof paper and place in fridge. May I also suggest to place some in the freezer as they taste really good on a hot day!

These are gluten free, low gi, protein and omega 3!

Chicken Sausages

Ok these are a little similar to the chicken burgers but can be cooked in the oven if wanted.

Ingredients

500g chicken mince
garlic cloves, I used about 6 a few little and a few big ones
3 green spring onions
1 1/2 tbs sweet papricka
1 tbs thyme
1/4 cup maple syrup
3/4 packet of deb potato with the onion in it

Grate the garlic, chop up the spring onions finely and add everything into a bowl. When a stiff consistency shape into sausages and place on a a tray lined with baking paper and place into the oven at 200 degrees for about 15-20 minutes turning once.

Serve on top of chopped lettuce, capsicum, grated carrot, spring onion, and grated parmesan cheese. I also did some roast vegies, sweet potato and carrot and served on the lettuce. I then drizzled a little maple syrup over the sausages, which drizzled down onto the lettuce. YUM!

Chicken Burgers

These are so simple to make and taste so yummy!

Ingredients

500g chicken mince
3 cloves garlic, grated finely
2 tbs dried thyme
salt and pepper to taste
spring onions approx 3 chopped finely
deb potato garlic flavor, just enough to bind together


Combine all the ingredients together in a bowl and shape into 4-5 burger shapes, flatten and add to a hot fry pan with a little spray of olive oil. cook the first side on medium heat, approx. 6-7 minutes then turn and cook the other side. Remove from pan and lay onto paper towel to absorb any fat. In the mean time I usually cook my onion in the same pan and when almost cook crack in the egg and place a lid over the pan to cook the top of the egg.
If needed slightly re heat the burger and add to a fresh roll with lettuce, cheese, tomato, onion, egg and pineapple. I sometimes also add grated carrot, and home made aioli as well.

Home Made Bread Rolls - using the bread maker

Deciding to take the easy make and just make plain white rolls tonight as I know they should work!

In the bread maker I have added in this order:

200ml water
50ml milk
3 cups strong bread flour
25g of butter
1 tsp salt
1 tsp brown sugar
1 and a half tsp dried yeast
1 tsp chi seeds ( add after the first round of rising while the dough is being kneeded for a second time)


I set the bread maker with the dough setting, which should take 1 hour and 30 minutes to kneed, sit, kneed, sit. I then take the dough out and break it into 4-6 rolls depending on the amount I have and leave to sit and rise on a tray for another 30 minutes before I put them into the oven at 190 degrees to cook until when they are tapped they sound hollow.

Baked Salmon with a Pecan Glaze

Ingredients:

• 3 tablespoons coarsely chopped pecans
• 1/4 cup dark brown sugar
• 4 tablespoons butter
• 1 to 2 tablespoons bourbon or water
• 4 salmon fillets, about 6 to 8 ounces each
• Salt and freshly ground pepper
• Olive oil

Preparation:

In a small nonstick pan, brown the pecans lightly over medium-low heat. Add the brown sugar, butter, and bourbon or water; heat until simmering. Set aside.

Heat the oven to 200 degrees

In an ovenproof skillet over medium-high heat; heat the olive oil. Add salmon, skin side down and sear for about 2 minutes. Transfer the pan to the oven and roast the fillets for 5 minutes. Spoon glaze over salmon fillets and continue roasting for about 3 to 5 minutes longer, or until salmon flakes easily with a fork. Turn the oven off and let salmon stand in the oven for 2 minutes.

Home Made Chicken and Corn Soup

Ok so I LOVE to cook and a few weeks back Ryan and I were in Banjos and had a yummy chicken and corn soup with a cheese and garlic pide. Ryan has been asking for the soup again so I have attempted to make one from scratch, and it was pretty easy and tasted pretty good as well!

Ingredients

4 cups chicken stock
1/2 cup water
2 tbs sesame oil
3 cm piece of fresh ginger
2 cloves of garlic, minced or grated finely
2 tsp soy sauce
400g chicken breast fillets
1 egg
420g tin creamed corn
310g tin corn kernels, rinsed and drained
3 green shallots, sliced thinly

Directions

1. In a large pan bring stock, water, garlic, ginger, soy sauce and chicken to the boil, then reduce heat and simmer for approx. 7 minutes or until just cooked through. Remove the chicken from stock, and when cool enough to handle, shred coarsely.

2 Return stock to the boil. Break the egg into a dish and lightly whisk. Slowly pour the egg into the stock, whisking constantly so it forms threads.

3. Add creamed corn, corn kernels, and chicken back to stock and return to the boil, add salt to taste.

4. Ladle soup into serving dishes and sprinkle the green shallots on top. Serve with fresh bread and make it a meal.

Low Carb Raspberry and Apple Muffin

Ingredients

1 1/2  cups ground almond (or almond meal from the shop)
1/2 Cup desiccated coconut
1/2 cup protein powder (I a used a cheap vanilla that was about 22grams of protein)
2 tsp baking powder
1 tsp ground cinnamon
1 cup chopped dried apple
1 peeled, grated apple
3 eggs (or you can use 6 egg whites)
2 tsp vanilla essence
1/2 cup skim milk
2 tbs maple syrup
1 cup frozen raspberries

TO MAKE

1. Preheat oven to 180

2. In a bowl, combine the almond mill, coconut, baking powder, cinnamon, dried apple and protein powder. Add the eggs, vanilla, milk and maple syrup then mix well. Fold in the raspberries last. Spoon the mixture into muffin cups and bake for 35-40 minutes until cooked through and golden. When cooked they should spring back when touched.

3. Cool completely and enjoy!

TIP: I found the mix to be very stiff and not very runny at all but they came out well which is all that matters and they taste pretty good as well.
You can also use frozen blueberries if you wanted to as well or strawberries.

I think that I make about 16 or 18.

Power Protein Treats!

I have been looking for some high protein treats that I can eat that satisfy my sweet tooth and have stumbled across this great recipe from Body Science! I have started using the product Hydro Burn as a protein shake and have also found some great recipes that I can add it to. This is one is Chocolate Protein Balls:

500g dates
1 cup of water
200g LSA (Linseed, sunflower and almond mill)
3 scoops hydroxyburn chocolate protein powder
150g desiccated coconut
2 tablespoons cocoa powder
2 tablespoons tahini

Boil the dates in the 1 cup of water until soft and water is evaporated. Leave to cool.

In a bowl combine the LSA, hydroxyburn, coco powder, tahini and the dates. Combine all these ingredients well. Shape into walnut size balls and roll in the coconut then place in a container and leave to chill in the fridge until firm.

A good little something to eat when feeling a little hungry between meals, and great for afternoon hunger pang as the protein makes you feel fuller and you still get the sweet taste that we always seem to want!

Cajun Chicken Caesar

Well we have been following a better eating plan for the last week, my thing is getting ready for summer!!!!! So I tried a new recipe and I am hoping it is going to be good!

1 baby cos
300g chicken breast, thin sliced
1 tbs Cajun spice
4 slices the small bacon
2 eggs, poached
20g shaved parmesan
4 fresh basil leaves
2 slices sour dough

DRESSING

Zest and juice from 1 oragne
125m thick no fat natural yoghurt
black pepper

Make the dressing 1st combine all ingredients

Coat the chicken in the cajun spice then cook in a  non stick frypan. Cook the bacon until crisp.

Shred the lettuce leaves and divide between 2 dishes, add the chicken, bacon and parmesan  cheeses. Place the poached egg on top and add the sour dough (that has been slightly toasted). Add a little of the dressing. And Yummo!

Calories 365g
Protein 47g
Fat 17g
Carbs 8g

Oh and by the way the eating regime is eat high protein and low carb's with the idea of eating small meals 6 times a day. I will post the eating plan we are following soon!

Turkish Pide

Well I have been doing some new recipes of late. Recently we found Banjos made some great garlic and cheese pide and have become a little addicted as they are so yummy especially with soup! So I decided to do a little net hunting to find out more on this yummy bread. After a google search I found 100s of ideas on how to make them so then had to narrow it down, which I did to the following:

Plain Turkish Pide

2 tsp dried yeast
1 tsp sugar
150ml warm water or milk
300g plain flour
1 tsp salt
2 1/2 tbs oil

1. Combine the warm water or milk and yeast in a bowl and leave for about 10 minutes or until yeast is dissolved. Then add the sugar and oil.

2. In a mixing bowl weigh out the flour and ad the salt. Attach the dough hook then gently fold the mix and slowly add the wet mixture. Allow to beat for about 10 minutes so that the mix can have more elasticity.

3 Put the dough into a well oiled bow and cover in cling wrap and put it into a warm place to double in size, approx. 30 minutes.

4. Divide the mix and make into whatever shape you wish. Lightly brush with a egg mix, just an egg lightly beaten and bake in the oven at 180 degrees until slightly golden.

I also found a recipe where I rolled out the dough and filled it with a lamb mince mix I made and wrapped it back together like a pastie and baked it in the oven which tasted pretty good.

You can also mince up some garlic and add some grated cheese to make the pide more savory if you wish also. You can actually add anything you want, next time I am thinking about adding some semi dried tomatoes, and shredded ham!

Choc Fudge Brownie with choc chip cookies

I found this great recipe on the net a few days ago and decided to make it. It uses 1 packet of Betty Crockers Fudge Brownie, made to the packet instructions. The I made a batch of choc chip cookie dough. Put the brownie mix in a slice tin then roll your choc chip cookie dough into small balls and put them into the fudge brownie mix randomly. Cook the brownie mix to the packets directions then when it is cooked through (a skewer comes out clean) remove from the oven and allow to cool completely in the tin. Tips I found was to grease and line the tin and allow for over hang of the paper as it helps removal when the brownie is cold. Once the brownie is cold ice with a choc gnash using cream and choc drops smooth over the brownie and be prepared to have a sure chocolate rush! It was that good that Ryan struggled to get through his piece, so tip number 2 is you only need a small serve.

A Vanilla Slice AND a Jelly Slice!

Yesterday I was busy doing some long awaited cooking that I have wanted to do for ages BUT have just been so busy!

The first think made was a vanilla slice! The recipe I used is:

2 Sheets Puff Pastry
1/2 Cup Caster Sugar
1/2 Cup Custard Powder
1 1/2 Cups Cream
2-2 1/2 Cups Milk
1 tsp vanilla

ICING
2 Cups Icing Sugar
1 tsp butter
1 tsp vanilla
hot water

1. Place pastry on a tray and prick it all over with a fork.Bake in an oven for 10-15 minutes at 220 degrees.
2. Put the sugar, custard powder and cream into a saucepan and stir over medium heat until it starts to thicken.
3. Slowly add 1/2 cup of milk at a time and whisk until the custard is thick.
4. Let everything cool slightly. Then in a 22cm tin add a sheet of pastry on the bottom, then the custard, then the second piece of pastry. Then finish with a layer of icing.
ICING
Place icing sugar, butter and vanilla into a bowl and add enough hot water to make a thin to medium textured icing.

Will is my judge to what he think!

JELLY SLICE (Just like Gran use to make!)

250g biscuits plain
200g butter melted
1 Tin Condensed milk
juice from 2 lemons
3 tsp gelatine
1/4 cup boiling water
1 packet of Raspberry Jelly

Make the Jelly as per packet direction, I actually made mine with half boiling water and stirred out the lumps then added half cold water to help cool it down.

Crush the biscuits and add the melted butter. Press into a slice tin.
In a bowl combine Condensed Milk, lemon juice and stir
In a small jug add the gelatine and boiling water and stir until no lumps.
Add the water and gelatine to the milk and lemon mix and whisk really well. Add the mix to the biscuit base.
When the jelly is cool add it to the top.
Put it in fridge and leave till set, be careful as the jelly is very messy when moving before it sets!

Again Will is the taste tester! And he gave the thumbs up and has already asked for another piece!