Easy Chia Pudding

Chia seeds are jam packed with nutrients so imma add them to everything and nobody is gonna tell me otherwise.

Seriously though, chia seeds are the powerhouse of the seed family: packed with antioxidants, fibre, protein and omega-3’s… you really can’t go wrong by adding them to your diet. For me, they really help with regulating my digestion and I won’t go a day without having them – mostly adding them to porridge and yoghurt.

Chia seeds are one of the most fibre dense foods available, specifically soluble fibre. What does this mean? In the same way that chia seeds create a gel when mixed with water, the same process happens in your digestive system; they absorb water to form a gel and in turn soften stools for easier passage.

Anyway, heres the recipe – give your body the love it deserves:

Ingredients:
160g Non-fat greek yoghurt (I used Fage brand)
2 Tbsp unsweetened almond milk
1 Tbsp chia seeds
Flavour drops of choice or vanilla extract
+ toppings of choice

Method:
Not much to it, just mix it all together until combined (without toppings), pour into a glass or bowl and refrigerate for an hour (or until you can turn the bowl/glass upside down without it falling out).

Then, top with what you like 🙂



I topped mine with some Malt-ish crumbles, sugar-free chocolate hazelnut spread and strawberries 😍


Hope you enjoyed this recipe, don’t forget to follow the blog to receive updates directly to your inbox or you can follow me on Instagram for all things foodie.


Cheesecake-filled Easter eggs 🐣

Easter eggs but make them macro-friendly.

Easter eggs isn’t the problem, eating them in moderation is. I just want the whole egg. You know? So, with these homemade ones i can at least eat the whole egg and its still within ‘moderation’ hehe plus they look super cute AND a higher in protein.

Heres how:
100g Chocolate of choice
1/4 Tsp coconut oil
200g Light soft cheese*
10g Low-Sugar chocolate hazelnut spread
20g Whey protein powder – choc flavour
4 Drops of hazelnut flavdrops
2 Drops of white choc flavdrops
+ toppings of choice

*The lightest option available is Philadelphia brand ‘lightest’ however I used generic supermarket branded soft cheese.

To make a vegan egg alternative, use vegan cheese spread (any brand will work) and the best protein powder I would recommend is choc soy protein, like this one.


Note: if you don’t have the flavdrops don’t worry it won’t change the texture of this recipe just the taste. You can add more hazelnut spread for authentic ‘bueno’ taste or you can just add any essence/ flavouring drops to sweeten.


Method:
Melt chocolate with the tiny bit of coconut oil – I do this in microwave but if you don’t have a microwave place chocolate and coconut oil in a glass bowl over a saucepan with boiling water. Some chocolate brands won’t require using coconut oil, but others might be thicker and need a bit of oil for it to spread easier.

Using an easter silicone mold, spread a layer of chocolate into each cavity and freeze a couple of minutes until solidified.

In a bowl, mix together remaining ingredients and whisk until well combined. Pour into your chocolate egg shells (still in mold) and refrigerate 15-20minutes.


Lastly, top with whatever you like – I used Malt-ish crumbles, strawberries and a cheeky white choko bon. Like having an easter egg and delicious dessert rolled into one, with the added bonus of each egg coming to approx 260 cals (inc toppings).


Hope you enjoyed this recipe and don’t forget to follow this blog to receive updates directly to your inbox or follow me on Instagram for all things foodie 😊

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Recipe: Peanut Pancakes 🥜

10pm is a great time to make yourself pancakes, right?


After eating light all day, 10pm came along and I was hungry – cue pancakes. As with most recipes, i chucked loads of ingredients in a bowl and hoped for the best.


This was the outcome:


Ingredients:
6 Tbsp peanut powder
(They also sell this one in Morrisons)
20g Whey protein powder
(I recommend the one in shopping list below OR this one by Bulk)
2 Tbsp xylitol (or granulated sweetener of choice)
30g Ready Brek porridge oats
1 Tsp baking powder
Pinch of salt
3 (L) egg whites
3 Tbsp milk of choice


Shopping list here.


Method: Just like I did, chuck it all in a bowl and mix until everything is combined.

Leave your mix to a side (let the oats and peanut powder soak in) and heat a non-stick pan to medium heat. Be patient and wait for it to properly heat up, don’t be tempted to increase heat because this is just going to burn your pancakes. Trust.

Then, using a low-cal spray oil, make your pancakes. Pour table-spoonfuls of mix onto pan – leave to cook several minutes and flip. Repeat for entire mix.





Stack them up and enjoy! With some ‘Better than Snickers Spread’ maybe? I added some berries too! How will you have yours?
Hope you enjoy them, don’t forget to tag/share if you make them 🙂

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How to: Pizza Omelette 🍕

You had me at pizza.

Pizza is often seen as a taboo food item, comprised of all the ingredients that are seemingly seen as ‘bad’. But, is pizza bad? Not really. Eaten in moderation, it can be enjoyed as part of a balanced diet but the problem lies in understanding how to include this delicacy as part of your intake.

For me, its hard to include a whole pizza into my daily calorific needs unless i don’t eat much all day which is VERY unlikely because i like to eat regularly throughout the day. So, this really takes away those pizza cravings without the added calories (or guilt).

If this is you too, then heres how to:

1. Prepare your base.

You can make your base with egg whites (as i did) or with eggs like you would a normal omelette. I just choose to do it with egg whites only (because I would much rather have all the fat content from cheese).

In an oven-safe pan make your omelette, leave it cooking on medium heat until cooked through without flipping it over. Then remove from heat and move to step 2.

2. Choose your sauce.

Here we used some Biona Passata sauce which we had left over from some pasta but i like using tomato puree or zero bbq sauce (when i don’t fancy tomato). There is no wrong way about it, just use whatever you like and get creative!

Pour the sauce over your omelette base, and before you move to step 3… pre-heat oven to 180 Degrees C.

3. Topping time!

We used fresh spinach leaves, turkey slices and cheddar but you can make any variation you like. The only thing you have to be wary of is the cheese! Its easy to overdo it so make sure you weight out a decent portion rather than loading it on. This was just 40g grated cheddar and it was more than enough. I prefer using Mozzarella, it melts better and imo, is much nicer + has a better nutritional content… but we were out and had to improvise.


Pack your toppings onto the sauced omelette base and proceed to step 4.

4. Bake it!

Now, this part might get you by surprise but you’ll need to bake it in the pan! Yes, just as it is… put the pan with your ready made pizza omelette and bake until your cheese is deliciously melted and golden.

5. ENJOY!

You’ll have to wait for it too cool a little bit, then transfer onto a plate and BOOM, omelette pizza. Ready to satisfy your cravings!




Honestly, don’t diss this recipe until you try it! Everyone who has tried it, has loved it – especially as it means you can enjoy ‘pizza’ more often than not.


Heres the exact recipe:

Ingredients:
200g Egg whites (approx 5-6 egg whites)*
40g Tomato passata
100g turkey slices (chopped)
30g Spinach leaves (chopped)
40g Light Cheddar cheese
1 Tsp oregano
1 Tsp olive oil
Sprinkle of salt

*I hadn’t had much protein all day and needed to make up for it so packed on the egg whites, you don’t need to use this much.

Method:
Add olive oil to a med-large pan and heat on med heat.

Once oil is hot, add egg whites and leave to cook as mentioned in STEP 1.

Pre-heat oven to 180 Degrees C. Add sauce to omelette base, then toppings, oregano and salt. Alternatively you can add the salt to the omelette while cooking.

Bake in oven (in the pan) until cheese melts and is deliciously golden.


The beauty of this recipe is that you can get really creative and make it suit your exact taste preferences – no matter how wild.

Don’t forget to tag or share. We love to see 🙂

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Recipe: Fluffy Pancakes

Its been a while since we shared a recipe with you guys, not because we didn’t want to but we’ve mainly been trying to survive this covid pandemic… I’m sure you can relate.


*FLUFFY PANCAKES TO THE RESCUE*


Ingredients:
80g Gluten-Free Flour (or alternative – not coconut flour)
30g Protein powder of choice (we used Bulkpowders Vanilla flavour)
25g Oat Flour (alternatively, if you can have gluten Ready Brek also works)
2 Tbsp Xylitol
2 Tsp Baking Powder


The above recipe will make your dry pancake mix, an approximate 160g. You will need half of this for the pancake batter.


Batter ingredients:
80g Pancake Mix
5 Egg whites (beaten until stiff peaks form)
1/2 Cup milk of choice (we used unsweetened almond milk)
2 Tbsp Zero syrup
1/2 Tsp Baking Soda (for fluffiness)

Method:
You may not think that the beaten eggs are important but they are, trust me… they will make your pancakes so fluffier. Mix all your ingredients then fold the egg whites in. If your mix is still too runny, add more pancake mix. If too dry, add a little more of your chosen milk.

Heat a non-stick pan with low-cal spray oil on medium heat and once hot enough (be patient enough to wait) pour spoonfuls of batter to make your pancakes, cooking for several minutes per side.


Stack them up, grab your syrup and enjoy…


Hope you enjoyed this recipe! Please tag us if you make it, we love seeing you re-make our creations! 🙂


copyright The Muscle Bakery 2020 ~ created by @themusclebaker

How to: Quinoa 🍚

If you don’t like quinoa, we can’t be friends.


Quinoa {keen-wa} – is it a seed? Is it a grain? A debate we are not here to discuss because there is a more pressing issue: eating it.

Its my favourite thing to eat at home, so i collated my favourite ways to eat them…get ready to jazz up your plain quinoa.Life changing.


EGG-FRIED QUINOA


Egg-Fried Quinoa
Ingredients:
1 Cup Cooked Quinoa
5 Egg Whites
2-3 Tbsp Soy Sauce (Or Tamari if needed gluten-free)
Sprinkle of salt

Method:
1. Heat a pan on medium heat with a bit of spray oil.
2. Once hot, pour the egg whites and salt and cook like you would scrambled egg, moving around until egg is mostly cooked.
3. Add quinoa and soy sauce and mix together, keep moving until egg has fully cooked through.
4. Remove from heat and enjoy.

LENTIL MEATBALLS WITH QUINOA



Follow our Lentil ‘Meat’ Ball recipe and enjoy on a bed of your ready made quinoa.

RICE WRAPS WITH VEGGIES & QUINOA



Ingredients:
2 Rice Wraps*
40g Avocado (Sliced)
50g Roasted Sweet Potato Cubes
50g Spiced Tofu (optional) 1 Tbsp Spicy Brava Sauce
Sprinkle of salt
Large bowl with lukewarm water
*You can find these in the chinese food section in most supermarkets or grocery stores.

Method:
1. Prepare all your ingredients and a large chopping board next to your bowl of lukewarm water
2. Grab a rice wrap and immerse it into the lukewarm water until fully covered for about 3 seconds so that it goes a bit soft but still manageable.
3. Lay carefully onto chopping board and repeat (2.) with second rice wrap. Place second wrap with half of it overlapping the first.
4. Layer ingredients as you please.
5. Roll wrap together carefully, tucking in the edges before wrapping fully.
6. Drizzle with the spicy brava sauce and enjoy!

LENTIL STEW WITH QUINOA



Ingredients:
500g (Cooked) Pardina Lentils
100g Mixed Frozen Peppers
1 Chopped Onion
1 Tbsp Frozen Garlic
Handful Chopped Basil
4 Tbsp Marigold Vegan Stock
6 Tbsp Smoked Paprika
2 Tbsp Italian Herbs
2 Tbsp Olive Oil
1.5 Ltr Water (Boiling)
100g Roasted Sweet Potato Cubes
2 Cups Cooked Quinoa
Sprinkle of salt & pepper

Method:
1. We pre-cooked the lentils for this recipe, but you can also use can or jar lentils which come ready made.
2. In a large sauce pan bring olive oil to heat on a medium setting, then add onions and garlic. Once onions have softened slightly, add mixed frozen peppers and keep moving until peppers have softened too.
3. Add all the remaining ingredients, except for the quinoa and bring to a boil.
5. Reduce heat and leave simmering for approx 15mins.
6. Fold in quinoa and leave simmering for another 10mins.
7. Remove from heat and leave to settle, then enjoy or pack it up for the next day.

Note: The lentils will settle even more if you store them for the next day, so dont worry if you think they have perhaps come out too liquid(ey).

This recipe is made to suit my preferred tastes, but you can add/ swap ingredients and flavours as you see fit.

Hope you enjoyed these recipes! Please tag us if you make them, we love seeing you re-make our creations 🙂


Recipes created by @themusclebaker

BrunchIt: Marbella 🥞

Brunch It Cafe (New Marbella location).

Location: Calle Francisco Nte, 5 29602 – Marbella, Malaga📍

After my first BrunchIt experience in Malaga, i fell in love with the place.

Its decor, food, branding and ethos stood out from the rest and after having reviewed their first location, Lydia the owner (who is absolutely adorable may i add) invited me to try out their new Marbella branch.

The decor is a little different to the original blacks and whites from my first BrunchIt visit back in Malaga. Instead, you are greeted with wooden and yellow tones with a fresh and modern feel.



To start we ordered some coffees and fresh juices. They have milk alternatives which was great for my fussy friend who won’t go anywhere without non-dairy milks. Hello Daniella, looking at you.


brunchit coffee

Then, in true foodie style we ordered almost EVERYTHING on the menu! So much improvement and variety from the first time I had been there and we just couldn’t choose!

Eventually we decided on both pancake options (to share obviously) both chicken salads and the gnocchi dish. Plus some extra cakes, you know just in case we were still hungry *eye roll*


brunch

For my mains, i chose the chicken and mango salad. Don’t be fooled, you will get a huge salad bowl, packed with chicken, mango, avocado, seeds and a delicious side of balsamic dressing. My friends chose the other chicken salad and gnocchi dish. They too were really impressed with their choices and were already so stuffed from our mains (oops). Absolutely perfect for sharing or for the fitness fiends looking to fuel them muscles.


mango chicken salad

For dessert we ordered both pancake options: chocolate with strawberry and protein pancakes made with oats and peanut butter. Plus, a doughnut, cheesecake brownie and a nutella doughnut. I know. There was no stopping us.


pancakes
food flatlay
cheesecake

Everything was delicious, but top marks went to the protein pancakes, especially as I’m a sucker for peanut butter anything. Would recommend! They are really light and fluffy and ALSO really filling. (How my jeans didn’t pop i do not know). Would demolish them post-workout all day, everyday. Yum.


protein pancakes

The second time i went was to finally meet the lovely Lydia (who was the driving force behind me trying all this goodness). In the midst of girly chat, empowering each other and bouncing collaboration ideas… I got to try the one thing we didn’t order the last time… NO DISSAPOINTMENT.

It was the savoury crepe with baked egg, spinach, cashew and tomato cream with jamon serrano. SUH SUH GOOD. Lydia enjoyed a salmon and pasta dish which also looked divine!

Honestly the food is faultless.



Price: ☺️ | Location: 😄 | Service: 😄 | Food: 😄


The place is super chilled, whether you want to hang out for a coffee and get some work done, if you want a tasty meal or just fancy pancakes at 5pm, that sort of thing.

The vibe is perfect because its away from the hustle and bustle but still situated in a good location.

They have meal options to suit all types which is great, especially if you’re travelling there with a variety of people who have different diets.

AND, out of all the Marbella eateries (trust me ive tried them all) this one beats them hands down, in quality of meals. Yes, you want your food to look good, but also want it to taste amazing. 10/10.


happy foodie

how to really make a girl happy

– @themusclebaker


Caters to Vegan/ Vegetarian diets (and people who love carbs – me).

Tip: For anyone counting calories/ macros etc my advise would be to log in similar counterparts to what you are eating and be mindful about it. Eg. bean burger isn’t hard to find on MFP, and it is very unlikely that there is a vast difference in macros. Trust me, at some point, someone has logged in something similar in MFP, a quick search and you’re good! If at the very least, for peace of mind.


Another from our series of #EatsFreeFrom as we travel around taste testing all the delicious (free-from) foods for you!


Any requests? Let us know! 🙂

Much love,

The Muscle Baker

<3

Is Veganism a fad? 🤔

It’s 01:32, my apple update is taking forever and I have to stay awake until it’s done so I’m sat here watching insta stories and one in particular caught my attention: a blogpost called ‘is veganism the new clean eating’.

It peaked my interest so I clicked to read it and enjoyed seeing an opinion from the flipside.


What I definitely agree with is that there is a collective of people who are jumping on the bandwagon for all the wrong reasons, especially with the rise of the celebrity vegan influencers, paid to promote certain products and/ or weight-loss via veganism.

If you are turning vegan to lose weight, please just STOP.

This is where toxic relationships with food begin. Its 2018 now, please let’s leave that behind.

I’ve said it before and will say it again, the only reason you’ll lose weight on turning vegan is because YOURE EATING LESS than you were before. The science is that simple.

Yeah, you’re feeling wonderful but isn’t that normal? You’re probably eating 10x better than you were before because you’re forcing yourself to eat more fruits, vegetables, pulses and grains.


Now, having said that, I don’t think it is a fad and my personal belief is that it’s actually a culture shift.

I remember when I started my blog (about 6 years ago now) protein bars weren’t even a thing. No one would buy them, except the hardcore gym junkies, and they tasted like sawdust, yet now… they are a mainstream item, found in every supermarket, corner store and even vending machines with a majority choosing them as snacks over the usual.

What we once thought was a ‘fad’, we now deem normal.


People who choose to eat Vegan aren’t all following the same diet, they are just choosing to be vegan because they feel that they can make a change in the world.

You can still eat Keto, Paleo, Low-Carb, High-Carb, Low-Fat, IIFYM and even ‘clean eat’ within the Vegan diet. You can also be a vegan and eat chips all the time so the range is vast ya know. It’s mostly about changing/ evolving for the better, to create less harm on animals and on the planet.

In the same way that people who feel they can’t be vegan, are turning to a veggie diet or changing some meals a day/ week. That’s cool too!

They ain’t changing their diets completely, or changing their daily calorie allowance, or not eating low-carb or keto, or whatever other diet they may prefer… They are just trying to make a teeny bit of difference, and that’s something wonderful.

A collective of humans who feel they can change the world.

SIGN ME UP.

(Although if you do love a heated discussion, just bring up Veganism)


Honestly though, do whatever works best for your health, body and mind and do it because YOU want to. Be inspired by others but don’t feel obliged, just do you. Every. Damn. Day.


**11 minutes of update left**


s/out to Hannah Lewin for the article and to Fit as Fudge who shared it 🤗

Photo screenshot taken from: #veganfoodie


For anyone interested in starting Veganuary, check my WEEK UNO and WEEK DEUX posts from last year, our TOP TIPS TO TACKLE VEGANUARY, or our range of VEGAN RECIPES.


Hope you enjoyed this blogpost! Do you agree/ disagree? What are your thoughts? Tweet or DM us.

 

Much love,

the muscle baker <3

World Vegan Day 🌼

Today is World Vegan Day, an annual event celebrated by Vegans all over the world. The event was established in 1994 by Louise Wallis, then Chair of The Vegan Society in the United Kingdom, to commemorate the 50th anniversary of the founding of the organisation and the coining of the terms “vegan” and “veganism”.


In the beginning, The Muscle Bakery wasn’t a reaction to any culinary changes but more of a personal development in the way I saw food. However, as my clientele developed and my skills improved, the demand began evolving and I was catering to the needs of my customers as well as developing my own cooking/ baking style.

The request for Vegan food has grown incredibly over the past few years, and even more so in the last year. When I began, my Vegan customers were a very select amount. But now it seems to be the other way around which is actually surreal to see; the way our culinary culture has changed.

With the growth of knowledge, we are all becoming more conscious of the world around us and it’s up to us to change that. So in contrast to when we began, we have developed with these changes, becoming an exclusively veggie friendly bakery.

We have also completely removed plastic bags and looking into veggie friendly packaging and labels.

We also offer a discount to all customers when they return their plastic containers or bring their own bags.


Everyone’s little efforts, make a big difference.


DID YOU KNOW:


A person showering for 2 months uses up the same amount of water that it takes to produce enough livestock for one beef burger.

Broccoli has a higher protein content per calorie than beef.

Every minute, 7 million pounds of excrement are produced by animals raised for food in the US.

Plastic is the only existing material that CANNOT break down naturally.

There is officially so much plastic in the world that any fish we eat, by default also contains plastic.

If every human skipped just ONE meal of chicken per week, environmental effects would be like removing 500,000 cars off the road.

82% of starving children live in countries where food is grown to feed animals in the west.

Brad Pitt, Beyoncé, Ellen Degeneres, Liam Hemsworth, Alicia Silverstone, Jennifer Lopez, Pamela Anderson, Alec Baldwin and Bill Clinton are vegans.


To celebrate this day, we have put together a collection of our best Vegan recipes to inspire you guys; to show that eating Vegan (& veggie) is also super fun and tasty (and not just about eating leaves and carrot sticks).


VANILLA WAFFLES

Vanilla Pancakes


Say yes to waffles with this tasty vanilla flavour waffle, topped with soy yoghurt, cookies, fresh berries and zero syrup.


BLUEBERRY SLICES


Imagine if you married up a cookie, a scone and a cake… this is what our Blueberry Slices are like.


COFFEE COCONUT TRUFFLES


Coffee and coconut? imma go and say yes my friends. Soft truffle centre made w/ coconut flour, infused with instant coffee and coated in luxurious dark chocolate.


CHOC BROWNIES


Fudgey brownies to brighten the day. Using Soy yogurt as a secret ingredient, a recipe to make over and over again.


CHEESY NACHOS


Cheesy nachos without the cheese? C’est pas posible. Thanks to the use of nutritional yeast, make any tortilla your b**tch and make them into badass nachos.


FLAPJACKS


Flapjacks are usually laden with butter, not these tho. With added peanut butter… theres nothing to not love!


GOJI HOB NOBS

Goji Hob Nobs


Hob Nobs minus the gluten and the buttah + added health from the goji berries. Give them a whirl.


PROTEIN PANCAKES

protein pancakes


These pancakes are so tasty, it fooled all our non-vegan friends.


BBQ TOFU

bbq tofu


The easiest way to make tasty tofu, using bbq sauce and not much else! Pair it up in a salad or a spud for maximum taste bud party.


TOFU NUGGETS


Chicken nuggets is so last year, try these tofu nuggets instead.


VEGAN BANANA BREAD

vegan banana bread


Would you believe us if we said a can of pop can replace an egg? This recipe shows you how.


BASIC VEGAN PANCAKES


The simplest and tastiest pancakes you’re ever gonna make! A firm favourite amongst our followers.


We hope these recipes inspire you and remember: even if you swap ONE meal a day to a Vegan meal… you ARE making a difference.


Join us with your feedback #WorldVeganDay \ @themusclebakery \ @themusclebaker


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HAPPY VEGAN DAY 🌱

Treat or Treat? 👻

We made a post last year about Halloween, so this year we are gonna skip all that mumbo jumbo and head straight to the treats… no tricks. Its the best part of this holiday anyway, right?


Showcasing our favourite Halloween-ey treats that we’ve rustled up to date:


SPIDERWEB SMOOTHIE BOWL


Get in the Halloween mood with this easy to make smoothie bowl, decorated with yoghurt spiderweb!


FRANKENSTEIN PROTEIN POPS


These Frankenstein Pops are a firm favourite with the kiddos! Laced with peanut butter, decorated with chocolate and coloured in green… fun to make… and EAT!


VEGAN WITCH FINGERS


These Witch Fingers are made with all the healthiest ingredients, but full of all the scare!


FRANKENWEENY CUPCAKES


Try these Frankenweeny cupcakes…The cutest Halloween cupcakes you ever did see.


PROTEIN WORMS


Snack on these protein worms today. Lucky for you they are choc orange flavour!


WORMY MATCHA CAKE


Dont be spooked out by this Matcha cake, what you see ain’t really worms… but walnuts!


HOPE YOU ENJOYED OUR HALLOWEEN THEME RECIPES!


Don’t forget to tag us if you try any of these recipes, you can find us on all social media outlets @themusclebakery/ @themusclebaker


For 20% off Bulkpowders use code: MUSCLEBAKERY20
For 5% off iHerb use code: JCB887


HAPPY (HALLOWEENY) BAKING!