Recipe Index – Sarah's Healthy Kitchen

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- Breakfast
- Mains
- Desserts
- Snacks
- Vegan
- Vegetarian
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Lets work together

Recipes
- Breakfast
- Mains
- Desserts
- Snacks
- Vegan
- Vegetarian
Shop
About
Lets work together

Recipes
- Breakfast
- Mains
- Desserts
- Snacks
- Vegan
- Vegetarian
Shop
About
Lets work together

Recipe Index

Breakfast

Apple pie baked oats
Baked Vanilla Protein Crumpets
Berry smoothie bowl
Breakfast hash
Carrot Cake Porridge
Chocolate and peanut butter baked oats
Chocolate and peanut butter protein porridge
Chocolate Chia Pudding
Chocolate Chunk Baked Oats
Chocolate protein pancakes, with chocolate peanut sauce
Chocolate Protein Waffles
Chunky peanut butter granola
Creme Egg Protein Baked Crumpets
Fluffy chocolate chip pancakes, peanut caramel sauce and caramelised pecans
Fluffy Vegan Pancakes With ‘Bacon’, Caramelised Banana & Pecans
Harissa & Halloumi pancakes
Mocha Porridge
Nutella Baked Oats
Nutella French Toast Crumpets
Overnight Nutella Weetabix
Peanut butter baked oats
Smashed pesto chickpeas with crumbled feta on toast
Sweet potato fritters, with crispy bacon and fried egg
The best Shakshuka recipe
Vanilla protein waffles with blueberry chia jam

Desserts

Apple and caramel crumble
Baked Chocolate Chip Cookie Dough
Biscoff Protein Cheesecake filled Easter Eggs!
Blueberry cheesecake pots
Caramel & Lotus biscuit brownies
Chocolate & Caramel Protein Cheesecake
Chocolate Chia Pudding
Chocolate Chunk Baked Oats
Chocolate mug cake
Christmas tree brownies
Double chocolate cookie dough
Emergency brownie for 2
Fluffy Vanilla & Biscoff Protein Mug Cake
Healthy Oreo brownies
Hot Cross Bun Pudding
Lotus Biscoff Brownie Drip Cake
Mini Egg Brookies
No bake Biscoff cheesecake pots
Peanut Butter Truffles
Rolo caramel brownies
Single Serve Banana Caramel Crumble
Small batch lemon cupcakes
Sticky salted caramel traybake
Sugar free raspberry & lemon celebration cake
Vanilla & almond butter cheesecake
Vegan banana & Biscoff loaf
Vegan Caramel Filled Chocolate Lava Cake
Vegan chocolate brownies
Vegan Oreo brownies
Vegan Oreo Chocolate Mousse

Mains

Aubergine parmigiana
Bacon, Cheese & Tomato Risotto
Baked Feta Spaghetti With Squash, Sage & Honey
Best ever spaghetti bolognese
Best ever veggie lasagne
Cheesy chorizo baked gnocchi
Cheesy stuffed butternut squash, with chicken sausage and mushrooms
Chicken tikka naan kebab
Chipotle mixed bean chilli
Creamy Cauliflower, Mushroom & Pea Pasta Bake
Creamy lentils with bacon, peas and feta
Creamy Mushroom & Pea Spaghetti
Creamy Tuscan Chicken Pasta
Fakeaway: Sweet N Sour chicken
Harissa & Halloumi pancakes
Homemade naan breads, with garlic and coriander butter
Jerk chicken with creamy coconut rice, peas and mango
Lentil shepherds pie
Loaded jacket potatoes
Mixed bean, avocado and rice salad with homemade tortilla chips
Prawn and chorizo jambalaya
Protein packed vegan Buddha bowl
Pulled oat Bolognese
Roasted carrot, chickpea and goats cheese salad
Roasted winter vegetables with Puglia lentils & crispy chickpeas
Slow cooker BBQ pulled pork
Slow cooker pulled chicken tacos
Smashed pesto chickpeas with crumbled feta on toast
Smoky kale, pasta & butter bean soup
Spinach & Feta Filo Pie
Spinach Ricotta & Mozarella Stuffed Pasta Shells
Spring Puff Pastry Tart
Store cupboard lentil ragu
Strawberry & goats cheese and salad with crunchy mixed seeds
Tabbouleh salad
Thai Red Tofu Curry
The best Shakshuka recipe
Vegan Creamy Chick’n & Cauliflower Curry
Vegan Mac and cheese

Snacks

‘Pret’ Style Chocolate chunk almond butter cookies
3 ingredient Biscoff Blondies
3 ingredient Nutella brownies
5 ingredient peanut butter chocolate chip cookies
Bakery style raspberry and white chocolate muffins
Banana & blueberry sugar free muffins
Banana bread with cinnamon crumble topping
Berry smoothie bowl
Biscoff blondies
Biscoff crumble muffins
Biscoff filled cookies
Biscoff Protein Bars
Biscoff Protein Cheesecake filled Easter Eggs!
Biscoff stuffed muffins
Biscoff truffles
Brown butter, raisin & pecan cookies
Caramel & Lotus biscuit brownies
Caramel brownies
Caramel cookie cups
Caramel topped brownies
Chocolate & Peanut Butter Heart Biscuits
Chocolate & peanut butter oat squares
Chocolate Chia Pudding
Chocolate Chunk Baked Oats
Chocolate chunk banana flapjack
Chocolate chunk protein cookies
Chocolate mug cake
Chocolate Orange Scones
Chocolate Peanut Butter Protein Bars
Chocolate protein brownies
Chocolate, ginger and pecan flapjacks
Cranberry & white chocolate flapjack
Double chocolate oat biscuits
Flourless peanut butter chocolate chunk cookies
Fluffy Vanilla & Biscoff Protein Mug Cake
Healthy Creme Egg Brownies
Healthy Oreo brownies
Homemade tortilla chips & avocado dip
Lemon & blueberry muffins
Malteaser fudge brownie bars
Mini Egg Brookies
Mocha loaf cake with salted espresso buttercream
No bake peanut butter and raspberry chocolate snack bars
Peanut butter muffins with a chocolate fudge centre
Peanut Butter Truffles
Rolo caramel brownies
Skeleton gingerbread men
Small batch lemon cupcakes
Smashed pesto chickpeas with crumbled feta on toast
Spinach & Feta Filo Pie
Spring Puff Pastry Tart
The BEST vegan banana bread
Vanilla protein waffles with blueberry chia jam
Vegan banana & Biscoff loaf
Vegan chocolate brownies
Vegan millionaires shortbread
Vegan Oreo brownies
Vegan Oreo Chocolate Mousse
White chocolate & raspberry blondies
White Chocolate and Cranberry Oat Cookies

Soup

Creamy Mushroom & Rice Soup
Dairy Free, Creamy, Cheesy, Cauliflower Soup
Smoky kale, pasta & butter bean soup

Uncategorized

Broccoli Mac & Cheese
Cinnamon French toast, with maple syrup, berries and greek yogurt
Two Ingredient Flatbreads

Vegan

‘Pret’ Style Chocolate chunk almond butter cookies
5 ingredient peanut butter chocolate chip cookies
Apple pie baked oats
Baked Chocolate Chip Cookie Dough
Banana & blueberry sugar free muffins
Biscoff crumble muffins
Biscoff filled cookies
Biscoff Protein Bars
Biscoff stuffed muffins
Biscoff truffles
Caramel topped brownies
Carrot Cake Porridge
Chipotle mixed bean chilli
Chocolate & peanut butter oat squares
Chocolate and peanut butter baked oats
Chocolate Chunk Baked Oats
Chocolate chunk banana flapjack
Chocolate chunk protein cookies
Chocolate mug cake
Chocolate Peanut Butter Protein Bars
Christmas tree brownies
Chunky peanut butter granola
Creamy Cauliflower, Mushroom & Pea Pasta Bake
Creamy Mushroom & Rice Soup
Dairy Free, Creamy, Cheesy, Cauliflower Soup
Emergency brownie for 2
Fluffy chocolate chip pancakes, peanut caramel sauce and caramelised pecans
Fluffy Vegan Pancakes With ‘Bacon’, Caramelised Banana & Pecans
Homemade tortilla chips & avocado dip
Lentil shepherds pie
Mixed bean, avocado and rice salad with homemade tortilla chips
Mocha Porridge
No bake peanut butter and raspberry chocolate snack bars
Peanut butter muffins with a chocolate fudge centre
Peanut Butter Truffles
Protein packed vegan Buddha bowl
Pulled oat Bolognese
Roasted winter vegetables with Puglia lentils & crispy chickpeas
Smashed pesto chickpeas with crumbled feta on toast
Smoky kale, pasta & butter bean soup
Tabbouleh salad
Thai Red Tofu Curry
The BEST vegan banana bread
Vegan banana & Biscoff loaf
Vegan Caramel Filled Chocolate Lava Cake
Vegan chocolate brownies
Vegan Creamy Chick’n & Cauliflower Curry
Vegan Mac and cheese
Vegan millionaires shortbread
Vegan Oreo brownies
Vegan Oreo Chocolate Mousse
White chocolate & raspberry blondies
White Chocolate and Cranberry Oat Cookies

vegetarian

Bacon, Cheese & Tomato Risotto
Baked Feta Spaghetti With Squash, Sage & Honey
Baked Vanilla Protein Crumpets
Best ever veggie lasagne
Chipotle mixed bean chilli
Chocolate & Peanut Butter Heart Biscuits
Chocolate Chunk Baked Oats
Creamy Cauliflower, Mushroom & Pea Pasta Bake
Creamy Mushroom & Pea Spaghetti
Creamy Mushroom & Rice Soup
Creme Egg Protein Baked Crumpets
Dairy Free, Creamy, Cheesy, Cauliflower Soup
Healthy Creme Egg Brownies
Lentil shepherds pie
Mini Egg Brookies
Nutella Baked Oats
Peanut Butter Truffles
Smashed pesto chickpeas with crumbled feta on toast
Smoky kale, pasta & butter bean soup
Spinach & Feta Filo Pie
Spinach Ricotta & Mozarella Stuffed Pasta Shells
Spring Puff Pastry Tart
Thai Red Tofu Curry
The best Shakshuka recipe

Categories

Categories

Crispy Salmon Tacos 🌮

Here’s my crispy salmon taco recipe. The salmon is cooked in a sticky soy sauce then stuffed into homemade crispy tacos, topped with mango salsa 👌🏼 The perfect summer dinner recipe.

📌 HIT SAVE to give this one a try

Recipe created for @believe.bykimfrench

•

Crispy Salmon Tacos 🌮 Here’s my crispy salmon taco recipe. The salmon is cooked in a sticky soy sauce then stuffed into homemade crispy tacos, topped with mango salsa 👌🏼 The perfect summer dinner recipe. 📌 HIT SAVE to give this one a try Recipe created for @believe.bykimfrench

1 day ago

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1/16

AD As requested by you guys, here is my loaded breakfast omelette made in my @tefal.uk Easy Fry 3in1.

It’s the perfect single serve breakfast recipe and uses both the Air Fry and Grill Function.
.
The Easy Fry 3in1 saves time and money - it is 52% quicker than a traditional oven and saves you up to £154 a year on your energy bills. 💵
You can get 20% off the Easy Fry 3in1 on the Tefal website using code EASYFRY436 👏🏼 and check out the Tefal App for more recipes!
.
INGREDIENTS

1/4 red onion, diced
1/4 red pepper, diced
Handful of baby spinach, sliced
3 free range eggs
Pinch of sea salt
Pinch of black pepper
20g feta cheese
2 rashers back bacon
6 on the vine cherry tomatoes
Handful of baby button mushrooms
1 tbsp garlic and herb cream cheese
3 slices avocado

METHOD

To a bowl, add the onion, red pepper, spinach, eggs and a pinch of salt and black pepper. Whisk until fully combined.
Place a greaseproof paper cake liner into the EasyFry 3in1 and pour the omelette mixture in then crumble over the feta cheese. Press the air fry function, set the temperature to 180°c for 12 minutes.
Remove the omelette and place in the bacon, tomatoes and mushrooms. Press the grill function and set the temperature to 180°c for 10 minutes until the bacon is extra crispy.
Place the omelette on a serving plate, spread over the cream cheese, top with the crispy bacon, tomatoes, mushrooms and avocado slices.

#EasyFryHasItAll

•

AD As requested by you guys, here is my loaded breakfast omelette made in my @tefal.uk Easy Fry 3in1. It’s the perfect single serve breakfast recipe and uses both the Air Fry and Grill Function. . The Easy Fry 3in1 saves time and money - it is 52% quicker than a traditional oven and saves you up to £154 a year on your energy bills. 💵 You can get 20% off the Easy Fry 3in1 on the Tefal website using code EASYFRY436 👏🏼 and check out the Tefal App for more recipes! . INGREDIENTS 1/4 red onion, diced 1/4 red pepper, diced Handful of baby spinach, sliced 3 free range eggs Pinch of sea salt Pinch of black pepper 20g feta cheese 2 rashers back bacon 6 on the vine cherry tomatoes Handful of baby button mushrooms 1 tbsp garlic and herb cream cheese 3 slices avocado METHOD To a bowl, add the onion, red pepper, spinach, eggs and a pinch of salt and black pepper. Whisk until fully combined. Place a greaseproof paper cake liner into the EasyFry 3in1 and pour the omelette mixture in then crumble over the feta cheese. Press the air fry function, set the temperature to 180°c for 12 minutes. Remove the omelette and place in the bacon, tomatoes and mushrooms. Press the grill function and set the temperature to 180°c for 10 minutes until the bacon is extra crispy. Place the omelette on a serving plate, spread over the cream cheese, top with the crispy bacon, tomatoes, mushrooms and avocado slices. #EasyFryHasItAll

2 weeks ago

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2/16

Strawberry Cheesecake Protein Ice cream 🍓

I tried the viral high protein ice cream using cottage cheese. I must admit it is a really good healthy alternative. My two top tips are,

⭐️ Add a protein powder, this helps the consistency, boosts protein and adds flavour. (I’ve used @phdnutrition Diet whey)
⭐️ Only freeze for 2 hours until soft serve consistency, any longer and it will freeze rock hard!

Hit save to try this recipe over the weekend! Happy Friday ❤️

*recipe originally made for @believe.bykimfrench

#cottagecheeseicecream #proteinicecream #viralreels #viralrecipes #recipereels #highproteinrecipe #contentcreator #recipedeveloper #healthyrecipes

•

Strawberry Cheesecake Protein Ice cream 🍓 I tried the viral high protein ice cream using cottage cheese. I must admit it is a really good healthy alternative. My two top tips are, ⭐️ Add a protein powder, this helps the consistency, boosts protein and adds flavour. (I’ve used @phdnutrition Diet whey) ⭐️ Only freeze for 2 hours until soft serve consistency, any longer and it will freeze rock hard! Hit save to try this recipe over the weekend! Happy Friday ❤️ *recipe originally made for @believe.bykimfrench #cottagecheeseicecream #proteinicecream #viralreels #viralrecipes #recipereels #highproteinrecipe #contentcreator #recipedeveloper #healthyrecipes

3 weeks ago

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3/16

Granola Cups
I’ve gone back into the archives for this one! These didn’t last long in my house.
A delicious chewy oaty centre, covered in chocolate and set in the freezer. Super easy to make and make the perfect snack!
Hit SAVE to give this one a try 😋 recipe originally made for @believe.bykimfrench

#healthyrecipes #contentcreator #recipedeveloper #recipesuk #granola #granolacups #healthysnacks #peanutbuttercups #recipeideas

•

Granola Cups I’ve gone back into the archives for this one! These didn’t last long in my house. A delicious chewy oaty centre, covered in chocolate and set in the freezer. Super easy to make and make the perfect snack! Hit SAVE to give this one a try 😋 recipe originally made for @believe.bykimfrench #healthyrecipes #contentcreator #recipedeveloper #recipesuk #granola #granolacups #healthysnacks #peanutbuttercups #recipeideas

4 weeks ago

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4/16

TURKISH EGGS ON SOURDOUGH

I adore this recipe, thick Greek yogurt mixed with garlic and herbs spread over sourdough, topped with a poached egg and some chilli and paprika butter. This combination is to die for and a must try 👌🏼

SERVES 1

INGREDIENTS

2 heaped tbsp greek yogurt
1/4 tsp garlic granules
1 tsp lemon juice
Pinch of sea salt
Pinch of fresh dill, chopped, plus extra for serving
1 free range egg
20g unsalted butter
1/8 tsp chilli flakes
1/8 tsp smoked paprika
1 slice Bertinet Bakery White Sourdough

METHOD

1. To a small bowl add the yogurt, garlic granules, lemon juice, salt and dill. Stir to combined then set aside.
2. Place the butter in a frying pan over a medium heat. Once melted stir in the chilli flakes and smoked paprika. Cook for 1 minute, then pour into a serving bowl/jug.
3. Place a saucepan of water over a medium heat, once gently boiling, swirl with a spoon and crack in one egg. Simmer for 2 and a half minutes then remove with a slotted spoon and place on some kitchen paper.
4. Meanwhile, toast the sourdough.
Spread the yogurt mixture over the sourdough, top with the poached egg, drizzle over the paprika butter and finally sprinkle over some extra fresh dill.

AD- paid to make content for @bertinetbakery

•

TURKISH EGGS ON SOURDOUGH I adore this recipe, thick Greek yogurt mixed with garlic and herbs spread over sourdough, topped with a poached egg and some chilli and paprika butter. This combination is to die for and a must try 👌🏼 SERVES 1 INGREDIENTS 2 heaped tbsp greek yogurt 1/4 tsp garlic granules 1 tsp lemon juice Pinch of sea salt Pinch of fresh dill, chopped, plus extra for serving 1 free range egg 20g unsalted butter 1/8 tsp chilli flakes 1/8 tsp smoked paprika 1 slice Bertinet Bakery White Sourdough METHOD 1. To a small bowl add the yogurt, garlic granules, lemon juice, salt and dill. Stir to combined then set aside. 2. Place the butter in a frying pan over a medium heat. Once melted stir in the chilli flakes and smoked paprika. Cook for 1 minute, then pour into a serving bowl/jug. 3. Place a saucepan of water over a medium heat, once gently boiling, swirl with a spoon and crack in one egg. Simmer for 2 and a half minutes then remove with a slotted spoon and place on some kitchen paper. 4. Meanwhile, toast the sourdough. Spread the yogurt mixture over the sourdough, top with the poached egg, drizzle over the paprika butter and finally sprinkle over some extra fresh dill. AD- paid to make content for @bertinetbakery

4 weeks ago

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5/16

Protein scones 🇬🇧 fit for the coronation weekend. These scones have over 18g protein making them the perfect treat this weekend!

Recipe made for @believe.bykimfrench

#coronationrecipes #healthyrecipes #proteinrecipes #proteinscones #healthyscones #recipereels #scones

•

Protein scones 🇬🇧 fit for the coronation weekend. These scones have over 18g protein making them the perfect treat this weekend! Recipe made for @believe.bykimfrench #coronationrecipes #healthyrecipes #proteinrecipes #proteinscones #healthyscones #recipereels #scones

1 month ago

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6/16

Creamy Chicken Tikka Masala

I adore this recipe it’s packed full of flavour, is super creamy and ready in under 30minutes! It makes the perfect mid week meal! Make sure you hit save to give this one a try!

(makes 2 servings)

For the chicken:
250g chicken breast
1 tbsp paprika
1 tsp cumin
1 tsp garam masala
1 tsp chilli powder
1/2 tsp turmeric
Pinch of salt
Pinch of pepper
2 garlic cloves
2 tbsp fat free natural yogurt

For the sauce:
1 white onion diced
1 tbsp paprika
1 tsp cumin
1 tsp garam masala
1 tsp chilli powder
1/2 tsp turmeric
Pinch of salt
Pinch of pepper
250g passata
80g light cream cheese

130g basmati rice
300ml water
Pinch fresh coriander
Light cooking spray

1. To a bowl, add the diced chicken followed by the spices, minced garlic and natural yogurt. Mix and set aside to marinate for 10 minutes.
2. Meanwhile, place the basmati rice into a small saucepan with 300ml water. Cover and cook for 12 minutes, until fluffy and all the water has absorbed. Set aside.
3. To a large sauté pan, spray with low calorie cooking spray, add the chicken and cook for 8 minutes, turning half way until golden and cooked through.
4. Remove the chicken and set aside.
5. To the same pan, add the diced onion and cook for 5 minutes until softened, add the garlic, followed by the sauce spices and cook for a minute until the spices are fragrant. Add the pasta and cream cheese, stir until fully combined. Add the chicken and cook for 2-3 minutes.
6. Serve the creamy Chicken Tikka Masala with the fluffy rice and a sprinkle of fresh coriander.

Recipe created for @believe.bykimfrench app 💙

•

Creamy Chicken Tikka Masala I adore this recipe it’s packed full of flavour, is super creamy and ready in under 30minutes! It makes the perfect mid week meal! Make sure you hit save to give this one a try! (makes 2 servings) For the chicken: 250g chicken breast 1 tbsp paprika 1 tsp cumin 1 tsp garam masala 1 tsp chilli powder 1/2 tsp turmeric Pinch of salt Pinch of pepper 2 garlic cloves 2 tbsp fat free natural yogurt For the sauce: 1 white onion diced 1 tbsp paprika 1 tsp cumin 1 tsp garam masala 1 tsp chilli powder 1/2 tsp turmeric Pinch of salt Pinch of pepper 250g passata 80g light cream cheese 130g basmati rice 300ml water Pinch fresh coriander Light cooking spray 1. To a bowl, add the diced chicken followed by the spices, minced garlic and natural yogurt. Mix and set aside to marinate for 10 minutes. 2. Meanwhile, place the basmati rice into a small saucepan with 300ml water. Cover and cook for 12 minutes, until fluffy and all the water has absorbed. Set aside. 3. To a large sauté pan, spray with low calorie cooking spray, add the chicken and cook for 8 minutes, turning half way until golden and cooked through. 4. Remove the chicken and set aside. 5. To the same pan, add the diced onion and cook for 5 minutes until softened, add the garlic, followed by the sauce spices and cook for a minute until the spices are fragrant. Add the pasta and cream cheese, stir until fully combined. Add the chicken and cook for 2-3 minutes. 6. Serve the creamy Chicken Tikka Masala with the fluffy rice and a sprinkle of fresh coriander. Recipe created for @believe.bykimfrench app 💙

1 month ago

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7/16

Single serve air fryer protein cookie 🍪

That was a mouthful 😂. This is a great recipe for hitting those sweet cravings and getting a hit of protein to keep you fuller for longer!

Kcal 187
Fat 11g
Carbs 13g
Protein 8g

INGREDIENTS

15g vegan butter, softened
10g soft light brown sugar
1/2 tbsp almond milk
10g Smart Plant Protein, salted caramel
1/8th tsp baking powder
5g dark chocolate square
Sea Salt flakes, to decorate

METHOD

1. Place the butter and sugar into a ramekin, beat together until fully combined.
2. Add the milk, protein powder and baking powder, mix together until a cookie dough forms.
3. Use your hands to form a ball with the cookie dough. Press the chocolate square into the centre, then form a disc shape, ensuring the chocolate is fully enclosed.
4. Place onto a piece of small parchment paper.
5. Air fry for 7 minutes at 180°c.
6. Allow to cool for 5 minutes to let the cookie firm up, sprinkle with sea salt flakes and enjoy!

Recipe created for @phdnutrition

•

Single serve air fryer protein cookie 🍪 That was a mouthful 😂. This is a great recipe for hitting those sweet cravings and getting a hit of protein to keep you fuller for longer! Kcal 187 Fat 11g Carbs 13g Protein 8g INGREDIENTS 15g vegan butter, softened 10g soft light brown sugar 1/2 tbsp almond milk 10g Smart Plant Protein, salted caramel 1/8th tsp baking powder 5g dark chocolate square Sea Salt flakes, to decorate METHOD 1. Place the butter and sugar into a ramekin, beat together until fully combined. 2. Add the milk, protein powder and baking powder, mix together until a cookie dough forms. 3. Use your hands to form a ball with the cookie dough. Press the chocolate square into the centre, then form a disc shape, ensuring the chocolate is fully enclosed. 4. Place onto a piece of small parchment paper. 5. Air fry for 7 minutes at 180°c. 6. Allow to cool for 5 minutes to let the cookie firm up, sprinkle with sea salt flakes and enjoy! Recipe created for @phdnutrition

1 month ago

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8/16

Here’s how to make the best Nando’s sunset burger at home 👌🏼🔥

It’s healthy, tasty and simple. Hit save to give this a try!

SERVES 1

INGREDIENTS

2 boneless and skinless chicken thighs
20g Nandos piri piri marinade, flavour of choice
1 cheddar cheese slice
1 sweet gem lettuce
1 ciabatta roll
1 tbsp light mayo
1 tbsp sweet chilli jam or pepper relish

METHOD

1. Add the chicken thighs to a bowl. Add the marinade and mix to cover the thighs. Cover the bowl and set aside in the fridge for at least 30 minutes.
2. When ready to cook, spray a frying pan with light cooking spray and place over a medium heat. Place the thighs into the pan and cook for 5 minutes each side until fully cooked through.
3. Half the cheese slice and place on top of each chicken thigh. If you have a lid for the frying pan, place on to help the cheese melt. Once the cheese has melted, remove the thighs and set aside.
4. Halve the ciabatta roll and place each half face down into the pan to toast for a couple of minutes and soak up any juices left in the pan.
5. Build the burger, add the mayo to the base of the bun, followed by a lettuce leaf, then the cheese topped chicken thighs and finally the chilli jam and bun top.

Recipe created for @believe.bykimfrench 💙

•

Here’s how to make the best Nando’s sunset burger at home 👌🏼🔥 It’s healthy, tasty and simple. Hit save to give this a try! SERVES 1 INGREDIENTS 2 boneless and skinless chicken thighs 20g Nandos piri piri marinade, flavour of choice 1 cheddar cheese slice 1 sweet gem lettuce 1 ciabatta roll 1 tbsp light mayo 1 tbsp sweet chilli jam or pepper relish METHOD 1. Add the chicken thighs to a bowl. Add the marinade and mix to cover the thighs. Cover the bowl and set aside in the fridge for at least 30 minutes. 2. When ready to cook, spray a frying pan with light cooking spray and place over a medium heat. Place the thighs into the pan and cook for 5 minutes each side until fully cooked through. 3. Half the cheese slice and place on top of each chicken thigh. If you have a lid for the frying pan, place on to help the cheese melt. Once the cheese has melted, remove the thighs and set aside. 4. Halve the ciabatta roll and place each half face down into the pan to toast for a couple of minutes and soak up any juices left in the pan. 5. Build the burger, add the mayo to the base of the bun, followed by a lettuce leaf, then the cheese topped chicken thighs and finally the chilli jam and bun top. Recipe created for @believe.bykimfrench 💙

2 months ago

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9/16

4 Ingredient Mini Egg Protein Brownies

Happy Easter everyone 🐣 here’s a recipe you can easily whip up with your easter chocolate. I made it slightly smaller batch so cooked in a 2lb loaf tin to make thick bars. If you use a bigger tin, reduce cooking time accordingly. Hit save to give this a try this weekend 💛💛💛

Serves 12

Kcal 250
Fat 14g
Carbs 27g
Protein 7g

Ingredients

1 x 350g jar of Nutella
2 large eggs, room temperature
2 scoops @phd Smart Protein, Belgian chocolate
160 mini eggs

Method

1. Preheat the oven to 180°c. Line a 2lb loaf tin with parchment paper.
2. Remove the lid and all the foil off the Nutella jar. Microwave for 30 secs/1 min, until the Nutella is pourable.
3. Pour into a bowl, add the eggs and whisk until thoroughly combined.
4. Add the Smart Protein powder, and stir until just combined.
5. Add 80g mini eggs to the bowl and stir again until evenly distributed.
6. Spoon into the prepared tin, top with the remaining 80g mini eggs.
7. Bake for 15mins. Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
#proteinbrownies #easterrecipes
#minieggbrownies #easterbrownies #easterbaking #recipecreator #contentcreator #foodie #healthyrecipes

•

4 Ingredient Mini Egg Protein Brownies Happy Easter everyone 🐣 here’s a recipe you can easily whip up with your easter chocolate. I made it slightly smaller batch so cooked in a 2lb loaf tin to make thick bars. If you use a bigger tin, reduce cooking time accordingly. Hit save to give this a try this weekend 💛💛💛 Serves 12 Kcal 250 Fat 14g Carbs 27g Protein 7g Ingredients 1 x 350g jar of Nutella 2 large eggs, room temperature 2 scoops @phd Smart Protein, Belgian chocolate 160 mini eggs Method 1. Preheat the oven to 180°c. Line a 2lb loaf tin with parchment paper. 2. Remove the lid and all the foil off the Nutella jar. Microwave for 30 secs/1 min, until the Nutella is pourable. 3. Pour into a bowl, add the eggs and whisk until thoroughly combined. 4. Add the Smart Protein powder, and stir until just combined. 5. Add 80g mini eggs to the bowl and stir again until evenly distributed. 6. Spoon into the prepared tin, top with the remaining 80g mini eggs. 7. Bake for 15mins. Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. #proteinbrownies #easterrecipes #minieggbrownies #easterbrownies #easterbaking #recipecreator #contentcreator #foodie #healthyrecipes

2 months ago

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10/16

Biscoff and white chocolate protein cheesecake filled easter egg

Who doesn’t want to dive head first into this!!? There are lots of Easter cheesecake recipes out there but I’ve created this high protein easter recipe for you to try using @phd diet whey in white chocolate! I’ve made some simple swaps to reduce calories and up the protein content. Let me know if you’ll be giving this one a try!

Serves 2

Calories per half
Kcal 630
Fat 26g
Carbs 70g
Protein 29g

Ingredients

1 small chocolate egg
180g Philadelphia lightest
90g greek yogurt 0%
1 scoop Diet Whey, white chocolate flavour
2 tbsp icing sugar
6 Lotus biscuits
1 tbsp Lotus Biscoff spread
(optional) white chocolate mini eggs, crushed

Method

1. To a bowl, add the Philadelphia, greek yogurt, protein powder inducing sugar. Stir until fully combined.
2. Add 4 Lotus biscuits to a bowl and crush using a rolling bin until a fine crumb.
3. Use a sharp knife to halve the easter egg. Sprinkle some of the biscuit crumbs into each half, reserving around a tsp for decorating.
4. Spoon the cheesecake filling on top of the crumb and smooth out. Place in the fridge for 2 hours.
5. When ready to serve, melt the Biscoff spread and drizzle over each egg. Press a Biscoff biscuit into the centre and decorate with the remaining Lotus biscuit crumbs and some crushed white chocolate mini eggs.

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#proteineaster #eastercheesecake #trendingrecipes #eastereggcheesecake #proteincheesecake #biscoffcheesecake #biscoff #proteinrecipes #highproteinrecipes #contentcreator #recipecreator #recipecontent

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Biscoff and white chocolate protein cheesecake filled easter egg Who doesn’t want to dive head first into this!!? There are lots of Easter cheesecake recipes out there but I’ve created this high protein easter recipe for you to try using @phd diet whey in white chocolate! I’ve made some simple swaps to reduce calories and up the protein content. Let me know if you’ll be giving this one a try! Serves 2 Calories per half Kcal 630 Fat 26g Carbs 70g Protein 29g Ingredients 1 small chocolate egg 180g Philadelphia lightest 90g greek yogurt 0% 1 scoop Diet Whey, white chocolate flavour 2 tbsp icing sugar 6 Lotus biscuits 1 tbsp Lotus Biscoff spread (optional) white chocolate mini eggs, crushed Method 1. To a bowl, add the Philadelphia, greek yogurt, protein powder inducing sugar. Stir until fully combined. 2. Add 4 Lotus biscuits to a bowl and crush using a rolling bin until a fine crumb. 3. Use a sharp knife to halve the easter egg. Sprinkle some of the biscuit crumbs into each half, reserving around a tsp for decorating. 4. Spoon the cheesecake filling on top of the crumb and smooth out. Place in the fridge for 2 hours. 5. When ready to serve, melt the Biscoff spread and drizzle over each egg. Press a Biscoff biscuit into the centre and decorate with the remaining Lotus biscuit crumbs and some crushed white chocolate mini eggs. Ad- paid to make content for PhD #proteineaster #eastercheesecake #trendingrecipes #eastereggcheesecake #proteincheesecake #biscoffcheesecake #biscoff #proteinrecipes #highproteinrecipes #contentcreator #recipecreator #recipecontent

2 months ago

View on Instagram |

11/16

BISCOFF INDIVIDUAL PROTEIN CHEESECAKES

You have to try these cheesecakes they are the perfect prepable sweet treat. I love having me of these after my dinner to satisfy my sweet cravings and my biscoff obsession!

I use the silicone cupcake liners. They are really easy to use and no need to grease the cheesecakes just pop straight out!

Hit save to give this one a try!

SERVES 6
READY IN 40 MINS

KCAL 151
FAT 7g
CARBS 14g
PROTEIN 7g

INGREDIENTS

100g Philadelphia lightest
75g greek yogurt 0% fat
20g vanilla protein powder
1 tbsp granulated sweetener
1/2 tsp vanilla bean paste
1 egg white
6 Lotus creme sandwich biscuits
60g Biscoff spread

METHOD

1. Preheat oven to 170°c.
2. To a bowl, add the cream cheese, yogurt, protein powder, cinnamon, granulated sweetener and egg white, whisk together until smooth and combined.
3. Place 1 Lotus Creme biscuit into the base of 6 silicone cupcake cases (the biscuit should fill the base). Spoon over the cheesecake mixture.
4. Bake for 20 minutes.
5. Melt the Biscoff spread carefully, then spoon over the top of each cheesecake and refrigerate for 4 hours.
6. Turn out the cheesecakes and serve.

#healthyrecipes #biscoff #lotusbiscoff #proteinbaking #proteinrecipes #biscoffcheesecake #healthydessert #healthysnacks #recipecreator #contentcreator #trendingreels #viralrecipes

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BISCOFF INDIVIDUAL PROTEIN CHEESECAKES You have to try these cheesecakes they are the perfect prepable sweet treat. I love having me of these after my dinner to satisfy my sweet cravings and my biscoff obsession! I use the silicone cupcake liners. They are really easy to use and no need to grease the cheesecakes just pop straight out! Hit save to give this one a try! SERVES 6 READY IN 40 MINS KCAL 151 FAT 7g CARBS 14g PROTEIN 7g INGREDIENTS 100g Philadelphia lightest 75g greek yogurt 0% fat 20g vanilla protein powder 1 tbsp granulated sweetener 1/2 tsp vanilla bean paste 1 egg white 6 Lotus creme sandwich biscuits 60g Biscoff spread METHOD 1. Preheat oven to 170°c. 2. To a bowl, add the cream cheese, yogurt, protein powder, cinnamon, granulated sweetener and egg white, whisk together until smooth and combined. 3. Place 1 Lotus Creme biscuit into the base of 6 silicone cupcake cases (the biscuit should fill the base). Spoon over the cheesecake mixture. 4. Bake for 20 minutes. 5. Melt the Biscoff spread carefully, then spoon over the top of each cheesecake and refrigerate for 4 hours. 6. Turn out the cheesecakes and serve. #healthyrecipes #biscoff #lotusbiscoff #proteinbaking #proteinrecipes #biscoffcheesecake #healthydessert #healthysnacks #recipecreator #contentcreator #trendingreels #viralrecipes

2 months ago

View on Instagram |

12/16

Eggs Benedict With Crispy Parma Ham 🧡

Here’s a speedy breakfast recipe for you to try this Sunday. You can’t beat a silky homemade hollandaise sauce and crispy Parma ham. A great way to impress mum!

Serves 2
4 free range eggs plus 2 egg yolks
1/2 tbsp white wine vinegar
150g unsalted butter
Pinch of sea salt
Pinch of black pepper
Lemon wedge
1 tsp olive oil
4 slices of parma ham
4 slices of Bertinet Bakery white sourdough Softened butter, for spreading.
Handful of fresh chives, sliced

Method
🧡Carefully melt the butter in a frying pan. Set aside.
🧡Set a heat proof bowl over a pan of simmering water. Add the egg yolks and whisk together, followed by the vinegar and whisk again until combined. Whilst continuously whisking, slowly pour in the melted butter and continue to whip until the sauce is smooth and thick. Remove from the heat, season with salt and pepper and squeeze in some fresh lemon juice to loosen. Set aside, stirring occasionally.
🧡Meanwhile, add a splash of vinegar to a large pan of simmering water. Crack the eggs into a cup. 🧡Swirl with a slotted spoon and add the eggs into the pan. Poach for around 3 minutes until whites are set but yolks are soft. Remove with a slotted spoon and place onto some kitchen paper.
🧡Place a frying pan over a medium heat, add a little olive oil, then add the parma ham slices. Cook for 2-3 minutes until crispy then remove and set aside.
🧡Toast the sourdough slices, spread generously with butter, top with the crispy parma ham, poached eggs then pour over the hollandaise sauce. Season with black pepper and sprinkle over some fresh chives.

#sundaybrunch #eggsbenedict #hollandaise #contentcreator #recipecreator #recipereels #sundaybreakfast #healthyrecipes #sourdough #breakfastideas #proteinrecipes #bertinetbakery #happyegg

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Eggs Benedict With Crispy Parma Ham 🧡 Here’s a speedy breakfast recipe for you to try this Sunday. You can’t beat a silky homemade hollandaise sauce and crispy Parma ham. A great way to impress mum! Serves 2 4 free range eggs plus 2 egg yolks 1/2 tbsp white wine vinegar 150g unsalted butter Pinch of sea salt Pinch of black pepper Lemon wedge 1 tsp olive oil 4 slices of parma ham 4 slices of Bertinet Bakery white sourdough Softened butter, for spreading. Handful of fresh chives, sliced Method 🧡Carefully melt the butter in a frying pan. Set aside. 🧡Set a heat proof bowl over a pan of simmering water. Add the egg yolks and whisk together, followed by the vinegar and whisk again until combined. Whilst continuously whisking, slowly pour in the melted butter and continue to whip until the sauce is smooth and thick. Remove from the heat, season with salt and pepper and squeeze in some fresh lemon juice to loosen. Set aside, stirring occasionally. 🧡Meanwhile, add a splash of vinegar to a large pan of simmering water. Crack the eggs into a cup. 🧡Swirl with a slotted spoon and add the eggs into the pan. Poach for around 3 minutes until whites are set but yolks are soft. Remove with a slotted spoon and place onto some kitchen paper. 🧡Place a frying pan over a medium heat, add a little olive oil, then add the parma ham slices. Cook for 2-3 minutes until crispy then remove and set aside. 🧡Toast the sourdough slices, spread generously with butter, top with the crispy parma ham, poached eggs then pour over the hollandaise sauce. Season with black pepper and sprinkle over some fresh chives. #sundaybrunch #eggsbenedict #hollandaise #contentcreator #recipecreator #recipereels #sundaybreakfast #healthyrecipes #sourdough #breakfastideas #proteinrecipes #bertinetbakery #happyegg

3 months ago

View on Instagram |

13/16

🔥 YOU HAVE TO TRY THIS RECIPE 🔥

Air fryer honey garlic chicken pieces 😋

A healthier alternative to fried chicken. Makes a great sharing starter or I like to serve mine with some homemade chunky wedges and slaw.

Let me know if you give this a try 💛

Serves 1:

Ingredients:

125g chicken breast strips
Salt and black pepper
1 tsp smoked paprika
25g cornflakes
1 medium egg, beaten
1 garlic clove, minced
1 tbsp soy sauce
1 tbsp honey
1 tbsp sweet chilli sauce
Light cooking spray

Method:
1. Place the chicken strips in a bowl, season with a pinch of salt and black pepper. Add the smoked paprika and coat the chicken evenly.
2. Place the cornflakes into a bowl and break up with you’re hands until broken down. Add the beaten egg to a separate bowl.
3. Take the first piece of chicken, dip it into the egg and then into the cornflakes, ensuring it is well coated. Place into the air fryer basket. Repeat with the remaining chicken strips.
4. Air fry for 8 minutes at 190°c.
5. Meanwhile make the honey garlic sauce. Place a non stick pan over a medium, heat. Add the minced garlic, soy sauce, honey and chilli sauce. Heat for 5 minutes until thickened. Pour into a small ramekin.
6. Once the chicken is cooked, coat each piece in the sauce and enjoy!

*Paid to make content for the @believe.bykimfrench

#airfryerrecipes #airfryerchicken #healthyrecipes #proteinrecipes #contentcreator #recipereel #reelcreator #recipecreator #foodie #friedchicken

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🔥 YOU HAVE TO TRY THIS RECIPE 🔥 Air fryer honey garlic chicken pieces 😋 A healthier alternative to fried chicken. Makes a great sharing starter or I like to serve mine with some homemade chunky wedges and slaw. Let me know if you give this a try 💛 Serves 1: Ingredients: 125g chicken breast strips Salt and black pepper 1 tsp smoked paprika 25g cornflakes 1 medium egg, beaten 1 garlic clove, minced 1 tbsp soy sauce 1 tbsp honey 1 tbsp sweet chilli sauce Light cooking spray Method: 1. Place the chicken strips in a bowl, season with a pinch of salt and black pepper. Add the smoked paprika and coat the chicken evenly. 2. Place the cornflakes into a bowl and break up with you’re hands until broken down. Add the beaten egg to a separate bowl. 3. Take the first piece of chicken, dip it into the egg and then into the cornflakes, ensuring it is well coated. Place into the air fryer basket. Repeat with the remaining chicken strips. 4. Air fry for 8 minutes at 190°c. 5. Meanwhile make the honey garlic sauce. Place a non stick pan over a medium, heat. Add the minced garlic, soy sauce, honey and chilli sauce. Heat for 5 minutes until thickened. Pour into a small ramekin. 6. Once the chicken is cooked, coat each piece in the sauce and enjoy! *Paid to make content for the @believe.bykimfrench #airfryerrecipes #airfryerchicken #healthyrecipes #proteinrecipes #contentcreator #recipereel #reelcreator #recipecreator #foodie #friedchicken

3 months ago

View on Instagram |

14/16

HAPPY INTERNATIONAL WOMENS DAY ✌🏼

Here’s to strong women, may we know them, may we be them, may we raise them ✨✌🏼

Here’s the latest recipe I created for @believe.bykimfrench who’s created an amazing fitness platform for women 💙

Make sure you hit save to give these super simple rice cake truffles a try!!

(makes 16 servings)
5 rice cakes
6 medjool dates, pitted
80g smooth natural peanut butter
1 scoop vanilla protein powder
2 tbsp water
100g vegan milk chocolate
20g vegan white chocolate

Method

1. Add the rice cakes, pitted dates, peanut butter, protein powder and water to a high powered food processor or blender. Blitz until a everything is finally chopped and the mixture is starting to come together. (Add more water if needed to help come together).
2. Roll the into 16 small balls and pop in the freezer.
3. Meanwhile, break the milk chocolate into a heat proof bowl. Carefully melt the milk chocolate in the microwave or over a bain marie.
4. Dip each ball into the chocolate to coat. I like to use a skewer to do this. Place onto a plate and pop in the freezer to set.
5. Melt the white chocolate in the microwave or over a bain marie. Drizzle over the set truffles, then place in the fridge until set.

#womensupportwomen #internationalwomensday #ricecaketruffles #ricecakerecipes #easysnackideas #proteinsnacks #highproteinrecipes

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HAPPY INTERNATIONAL WOMENS DAY ✌🏼 Here’s to strong women, may we know them, may we be them, may we raise them ✨✌🏼 Here’s the latest recipe I created for @believe.bykimfrench who’s created an amazing fitness platform for women 💙 Make sure you hit save to give these super simple rice cake truffles a try!! (makes 16 servings) 5 rice cakes 6 medjool dates, pitted 80g smooth natural peanut butter 1 scoop vanilla protein powder 2 tbsp water 100g vegan milk chocolate 20g vegan white chocolate Method 1. Add the rice cakes, pitted dates, peanut butter, protein powder and water to a high powered food processor or blender. Blitz until a everything is finally chopped and the mixture is starting to come together. (Add more water if needed to help come together). 2. Roll the into 16 small balls and pop in the freezer. 3. Meanwhile, break the milk chocolate into a heat proof bowl. Carefully melt the milk chocolate in the microwave or over a bain marie. 4. Dip each ball into the chocolate to coat. I like to use a skewer to do this. Place onto a plate and pop in the freezer to set. 5. Melt the white chocolate in the microwave or over a bain marie. Drizzle over the set truffles, then place in the fridge until set. #womensupportwomen #internationalwomensday #ricecaketruffles #ricecakerecipes #easysnackideas #proteinsnacks #highproteinrecipes

3 months ago

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15/16

N’Duja fried eggs on Sunday morning take this full English to the next level 🤩

Here’s my elevated ‘Full English Breakfast With N’Duja Fried Eggs and Smoky Mixed Beans’ served with @bertinetbakery malted wheat sourdough 👌🏼

Hit save to give this one a try 👌🏼

Happy Sunday 💛 xx
Serves 1

1/2 can mixed beans in tomato sauce
1/2 tsp smoked paprika
1 tbsp unsalted butter
80g baby button mushrooms, halved
2 garlic coves, minced
Pinch of sea salt and black pepper
1 tsp N’Duja
2 free range eggs
2 slices back bacon
1/2 beef tomato
2 slices Bertinet Bakery malted wheat sourdough
Softened butter for spreading

Method

1. Place the beans into a small saucepan, add the smoked paprika, stir and set over a low heat while you cook the rest, stirring occasionally.
2. In a separate saucepan, add the butter, once melted, add the mushrooms and cook for around 5 minutes until softened. Add the garlic and stir through, cook for another 2 minutes. Season with salt and pepper.
3. Place the bacon and tomato onto grill, flipping the bacon after 3 minutes, cook until the bacon is crispy and tomato is softened to your liking.
4. Meanwhile, add the N’duja to a frying pan, break up with a spatula, once the juice starts to release, crack in the eggs, cook for 2 minutes then flip and remove from the heat.
5. Toast the sourdough, then butter generously.
6. Plate up the breakfast, adding the toast to a plate, followed by the garlic mushrooms, smoky mixed beans, grilled tomato, bacon and finally the N’duja fried eggs.

*AD paid to make content for @bertinetbakery

#fullenglishbreakfast #sundaymornings #fryup #nduja #sourdough #breakfastinspo #brunch #sundaybrunch

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N’Duja fried eggs on Sunday morning take this full English to the next level 🤩 Here’s my elevated ‘Full English Breakfast With N’Duja Fried Eggs and Smoky Mixed Beans’ served with @bertinetbakery malted wheat sourdough 👌🏼 Hit save to give this one a try 👌🏼 Happy Sunday 💛 xx Serves 1 1/2 can mixed beans in tomato sauce 1/2 tsp smoked paprika 1 tbsp unsalted butter 80g baby button mushrooms, halved 2 garlic coves, minced Pinch of sea salt and black pepper 1 tsp N’Duja 2 free range eggs 2 slices back bacon 1/2 beef tomato 2 slices Bertinet Bakery malted wheat sourdough Softened butter for spreading Method 1. Place the beans into a small saucepan, add the smoked paprika, stir and set over a low heat while you cook the rest, stirring occasionally. 2. In a separate saucepan, add the butter, once melted, add the mushrooms and cook for around 5 minutes until softened. Add the garlic and stir through, cook for another 2 minutes. Season with salt and pepper. 3. Place the bacon and tomato onto grill, flipping the bacon after 3 minutes, cook until the bacon is crispy and tomato is softened to your liking. 4. Meanwhile, add the N’duja to a frying pan, break up with a spatula, once the juice starts to release, crack in the eggs, cook for 2 minutes then flip and remove from the heat. 5. Toast the sourdough, then butter generously. 6. Plate up the breakfast, adding the toast to a plate, followed by the garlic mushrooms, smoky mixed beans, grilled tomato, bacon and finally the N’duja fried eggs. *AD paid to make content for @bertinetbakery #fullenglishbreakfast #sundaymornings #fryup #nduja #sourdough #breakfastinspo #brunch #sundaybrunch

3 months ago

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16/16

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