Cosy season = hot chocolate season 🍫✨ I absolutely love a warm mug this time of year, and since I struggle a little with dairy I wanted to share my go-to dairy-free hot chocolate recipe with you. It’s super simple, higher in protein, and gives you that rich, chocolatey fix without all the sugar or the guilt ☺️ Serves: 1 Approx: 300ml Calories: 186 Protein: 18g You’ll need: • 18g Agave Syrup (light) • 10g Cacao Powder – I use Sevenhills • 1 scoop Chocolate Protein Powder (approx 19g) – I use Noway Chocolate Collagen Protein • 100ml Coconut Milk – Plenish is my fave • 200ml Hot Water How to make it: Mix everything together with the hot water first until smooth, then top up with your coconut milk (or whatever milk option you love). Rich, chocolatey, and perfect for those cosy evenings ☕️🤎

Not the prettiest…. But yummy I promise 😂 An amazing natural high fibre sweetener to add to porridge, flapjacks, smoothies etc! Add a packet of dates to a bowl, cover with boiling water and allow to soak for 10 mins (longer if dates are harder). Then using a hand blender blend to a smooth paste. This lasts for up to 3 months in the fridge in a sealed container! How to track the calories example: - Using a 250g pack of dates - Cover with water (now it weighs different!) - Blend then weigh out the paste into the container you’re going to store it in. It now weighs 400g for example. - If we wanted 25g of dates per serving this would make 10 servings (250g of dates) but (400/10) is 40g of date paste - So 25g dates = 40g date paste - Hopefully that makes sense!

Ingredients - Makes 12-14 Muffins - 350 g ripe bananas (about 3–4 medium), mashed - 120 g Lighter Flora (or butter if preferred but calories will differ) - 80 g caster sugar - 80 g light brown sugar - 2 large eggs - 150 g 0% fat Greek yoghurt - 1 tsp vanilla extract (optional) - 180 g plain flour - 60 g instant oats - 1 ½ tsp baking powder - ½ tsp bicarbonate of soda - Pinch of salt - 200g frozen blueberries (no need to thaw; toss in 1 tbsp flour before adding) Directions 1. Preheat oven to 180 °C (350 °F) and line a 12–14-hole muffin tin. 2. In a large bowl, beat Flora and sugars until creamy (use a whisk or spoon). 3. Add mashed bananas, eggs, Greek yoghurt, and vanilla; mix until smooth. 4. In another bowl, combine dry ingredients: flour, oats, baking powder, bicarb, and salt. 5. Add dry ingredients to wet, stirring gently until just combined — don’t overmix. Fold in the blueberries lightly. 6. Divide mixture between muffin cases (¾ full). Bake for 20–25 min, until golden and a skewer comes out clean. Nutritional Value - Per Muffin (based on 14 muffins) Calories: 180

I follow an Instagram account called proteinrecipesdaily. This account inspire me to try new things. They don’t use a lot of vegetables so I usually add: broccoli, mushrooms, carrots, leeks, green beens etc Also fiber can be higher when I change to whole grain products. I reheat my meals for lunch and/or dinner so I usually do rice and noodles because I think it tasts good when reheated (I’m not a fan of reheated potatoes 😅) I have found 5 of my go to which I’ll show here, they have so much more on the account that you can check out for ideas 😊🍽️ let’s get cooking 🍳

A new recipe I tried! Now had twice this last week & meal prepped 4 portions for the freezer 😋 Nutritional Value (Per Serving): - Calories: ~285 kcal - Protein: ~35g Quick 30 minute curry! To find the recipe go to the 'Classroom' tab at the top > Remarkable Recipes > Chicken Recipes Let us know if you try it below!