HIGH PROTEIN VANILLA SMOOTHIE BOWL Here’s the perfect quick and easy breakfast bowl! What I love about smoothie bowls is I feel like I’m eating ice cream 😍😍 Hit SAVE to give this recipe a try! INGREDIENTS 2 bananas, sliced and frozen 1 tbsp maca powder 2 scoops vanilla protein powder 150ml unsweetened almond milk Toppings- Small handful of granola 1 tsp cacao nibs 1 tsp peanut butter METHOD 1. Add the frozen banana, mama powder, protein powder and milk to a high powered blender and blitz until smooth and creamy. 2. Pour into a serving bowl and top with granola, cacao nibs and peanut butter. KCAL 498 FAT 11g CARBS 74g PROTEIN 32g

These Biscoff & Strawberry Pancake Skewers are the cutest breakfast idea! Using your usual pancake mix, create little discs, thread onto skewers with strawberries and drizzle over the Biscoff spread! Latest recipe created for @believe.bykimfrench 🙌🏻

TIRAMISU OVERNIGHT OATS Here’s one for you to try over the weekend! A classic dessert made into overnight oats! I use a coffee caramel flavour protein powder but anything like chocolate, caramel or coffee will work too. Hit save to give this one a try 😍 SERVES 1 READY IN 15 MINS OVERNIGHT CHILL KCAL 448 FAT 12g CARBS 46g PROTEIN 39g INGREDIENTS 40g rolled oats 1 tbsp chia seeds 1/2 tbsp cocoa powder 1 scoop protein powder (I used PHD Life Complete, coffee caramel) 1 shot Espresso 120ml unsweetened almond milk 150g greek yogurt To serve- Sprinkle of cocoa or hot chocolate powder METHOD 1. To a bowl, add the oats, chia seeds, cocoa powder, protein powder/Life Complete, espresso and milk. Mix until fully combined. 2. To a serving glass, spoon in half the oat mixture, top with half the greek yogurt. Repeat, finishing with the yogurt. 3. Refrigerate overnight. Serve with a sprinkle of cocoa powder/hot chocolate powder over the top. #overnightoats #tiramisu #proteinreels #breakfastreels #healthyrecipes #recipecreator #contentcreator #canon5dmarkiv #foodtographyschool #biteshot

STRAWBERRIES AND CREAM CUPCAKES I’ve had a well needed week off work and back with a bang with these delicious, fluffy vegan cupcakes. I’ve added extra protein powder so they contain 5g of protein per cupcake! Super easy for you to try. Hit SAVE to give these a go! SERVES 8 INGREDIENTS 110g vegan blocks butter 120g caster sugar 200ml unsweetened almond milk 1 tbsp apple cider vinegar 1 tsp vanilla bean paste 150g plain flour 1 tsp baking powder 1 tsp baking soda 2 scoops Clean Lean Protein, wild strawberry Frosting- 175g vegan block butter, room temperature 120g vegan cream cheese 260g icing sugar 8 strawberry slices METHOD 1. Preheat the oven to 180°c fan. And line a muffin tin with 8 liners 2. Add the vinegar to the milk, stir and set aside. 3. Melt the butter and add to a mixing bowl with the sugar and whisk to combine. 4. Pour in the milk/vinegar mixture and whisk again. 5. Add the vanilla paste, sift in the flour, baking powder, bicarbonate of soda and protein powder then stir until just combined. 6. Spoon evenly between the muffin liners then bake for around 25 minutes until risen and a skewer comes out clean when inserted into the centre. 7. Allow to cool fully on a wire rack. 8. Add the room temperature butter to a bowl and beat until paled and fluffy, add the cream cheese along with 1/4 of icing sugar and beat again, gradually adding more icing sugar until fully incorporated. 9. Spoon or pipe onto the cooled cupcakes and top with a sliced strawberry. . . . #vegancupcakes #veganprotein #strawberriesandcream

CREAMY PANCETTA AND SPRING VEGETABLE RISOTTO AD I’ve teamed up with @talacooking and created this delicious ‘Creamy Pancetta and Spring Vegetable Risotto’ using their NEW ‘20cm deep lidded saucepan’. It has an added handle making it easy to carry on and off the stove as well as Litre measurings on the side for ease when cooking. What I love about this seasonal risotto recipe is it’s creaminess balanced with the crispy salty pancetta. It really is decadent but uses simple ingredients! Don’t forget to hit SAVE to give this a try! And follow @talacooking for more recipes and cooking ideas! SERVES 4-5 INGREDIENTS 1 tbsp olive oil 200g smoked pancetta 1 large onion, diced 3 garlic cloves, minced 350g risotto rice 1.5 litres hot chicken stock, made with 2 stock cubes 1/2 lemon, juiced 300g frozen peas 100g baby leaf spinach 100g Parmesan, grated Black Pepper, to serve METHOD 1. Add the olive oil to large saucepan. Fry the pancetta until crispy, then remove, leaving the oil in the pan and set aside. 2. Add the diced onion, and fry until softened (around 8 minutes) then add the minced garlic and fry for a further 2 minutes. 3. Add the rice and allow the oil to coat it. Stir for 1 minute before adding in the hot stock ladle by ladle, allowing the rice to absorb the stock after each addition. This will take around 25-30 minutes. 4. Keep adding the stock and stirring gently until the risotto is creamy in appearance and the rice is al dente. You may not need to add all the stock. 5. When adding the last ladle of stock, add the frozen peas and cook for a final 5 minutes until the rice and peas are cooked. 6. Grate in two-thirds of the Parmesan, add the spinach and crispy pancetta, stir through until spinach has wilted. 7. Serve in pasta bowls and garnish some cracked black pepper and the rest of the Parmesan. . . #recipereels #dinnerrecipes #risotto #risottorecipe #foodreels #easydinner #trendingreels #foodie

STRAWBERRY PEANUT PANCAKE BITES 🍓 Here’s a little pancake twist for you to try this Sunday morning! Mini pancake bites filled with peanut butter and sliced strawberry 😍. Don’t skip drizzling with maple syrup at the end!! Hope everyone’s had a fab bank holiday weekend! SERVES 2 READY IN 30 MINS INGREDIENTS 80g plain flour 2 scoops @nuzest_europe Clean Lean Protein Wild Strawberry 1 tsp baking powder 1 tsp bicarbonate soda Pinch of salt 220ml unsweetened almond milk 1 tsp maple syrup- plus extra to serve 1/4 tbsp apple cyder vinegar 7 strawberries - Dlus extra to serve Olive oil, for frying METHOD 1. To a bowl, add the flour, protein powder, baking powder, bicarbonate soda, salt, almond milk, maple syrup and vinegar and whisk until a thick, smooth batter forms. Set aside. 2. Slice 7 strawberries horizontally, to create small discs. Discard the tops. 3. Spoon a little peanut butter on to each strawberry. Place on a plate and set in the fridge 4. Meanwhile place a frying pan onto a medium/high heat. Add a little olive oil to the pan. Using two forks, dip each strawberry/peanut butter disc into the pancake batter, spooning some batter on top. Place straight into the hot pan and fry for 2 minutes each side. 5. Serve the pancake bites in a bowl with some extra sliced strawberries and a drizzle of maple syrup. AD paid to create content for @nuzest_europe KCAL 417 FAT 15g CARBS 23g PROTEIN 46g #sundaybreakfast #pancakebites #pancakecereal #strawberrypeanutbutter #veganpancakebites #proteinpancakes #proteinpancakebites

COFFEE PROTEIN SMOOTHIE A quick and easy on the go breakfast that gets your caffeine hit and fills you up! I added some chia seeds and peanut butter for healthy fats. Hit SAVE to give this one a try! INGREDEINTS 1 banana 2 scoops Clean Lean Protein, Real Coffee 1 tbsp chia seeds 1 tbsp smooth peanut butter 180ml unsweetened almond milk METHOD 1. Add all the ingredients to a high powered food processor and blitz until smooth and combined. 2. Pour into a serving glass and enjoy! AD I work with @nuzest_europe #coffeesmoothie #butfirstcoffee #smoothiereel #recipereel #trendingreels #proteinsmoothie

Biscoff Protein Iced Frappe Upgrade your Starbucks frappe to this high protein Biscoff one!! I’m not going to lie I’m addicted! But then again I’m addicted to anything with @lotusbiscoffuk in it! Perfect for the warmer weather. I enjoy mine post work out sometimes I like to add a banana too! HIT SAVE to give this recipe a try INGREDIENTS 1 espresso (or instant coffee mixed with 2-3 tbsp boiling water) 1 tbsp Biscoff spread 5 ice cubes 200ml unsweetened almond milk 1 scoop vanilla protein powder 12.5g lighter squirty cream 1 Biscoff biscuit, crushed METHOD 1. Mix together the hot espresso and Biscoff spread until melted and combined. 2. To a blender, add the ice, almond milk, coffee/Biscoff mixture and Diet Whey. Blitz until combined. 3. Pour into a serving glass of your choice. 4. Top with squirty cream and a crushed Biscoff biscuit. KCAL 290 FAT 14g CARBS 21g PROTEIN 19g

COFFEE CARAMEL SMOOTHIE BOWL You need to try this THICK, CREAMY smoothie bowl. Texture is 👌🏼 I topped mine with granola, peanut butter and cacao nibs! Hit SAVE to give this a try 😍 SERVES 1 READY IN 10 MINS INGREDIENTS 1 large banana, sliced and frozen 1 cold espresso 1 tbsp cacao powder 1 scoop Life complete, coffee caramel OR chocolate protein powdwer 2 tbsp almond milk 20g granola 1 tbsp smooth peanut butter Handful of cacao nibs METHOD 1. Add the frozen banana, espresso, cacao powder, Life Complete powder (OR protein powder) and almond milk to a high powdered blender. 2. Blitz until smooth and combined. 3. Spoon into a serving bowl and top with granola, peanut butter and cacao nibs. AD- Paid to create content for @phdnutrition KCAL 494 FAT 17g CARBS 62g PROTEIN 27g