Almond and Chocolate Gooey Brownie:
100g Dark Chocolate
1 Cup of Cocoanut Oil
1 Scoop @jstjodie Belgium Chocolate Protein Powder
1 Ripe Banana
75ml Almond Milk
1 Cup Almond Meal
2 Tsp Baking Powder
2 Tbsp Cocoanut Sugar
2 Tbsp Almond Butter
Melt the dark chocolate and cocoanut oil and mix together. Add the @jstjodie Belgium Chocolate protein powder to the melted mix and stir in well.
Mash the Banana and mix in the Almond Milk. Once mixed well add this to the chocolate mixture and combine well.
Add 100g Almond Meal, Baking Powder and Cocoanut Sugar to the mix and stir in well.
In a greased baking dish pour in half of the brownie mixture and spread in the tin. Then add one 1 Tbsp of Almond Butter and spread randomly over the brownie mixture. Add the left over brownie mixture to the tin and then top off with another Tbsp on Almond Butter swirling it to make a pretty pattern.
Bake at Gas Mark 6 for 25 minutes until the knife runs clean and the top in firm.
Cinnamon, Almond, Chocolate Cookies of Love and Goodness
½ cup Reduce Fat Butter
1 teaspoon Vanilla
½ teaspoon of Cinnamon
1 & ½ teaspoon of baking powder
½ teaspoon of salt
¾ cup of coconut sugar
1/3 cup coconut flour
½ cup almond meal
2 scoops of JstJodie Whey Protein (preferable a chocolate flavor)
½ cup of 85% Dark Chocolate chopped
Mix all ingredients together, excluding the chocolate. Be careful to not add too much cinnamon as if is a very intense flavor, unless you love cinnamon then fill your boots.
Spoon out the mixture onto a baking tray with greaseproof paper. Using a fork slightly flatten the cookies. Place the chocolate on top of the cookies to make them extra yummy.
Cook for 12-15 min on Gas Mark 6. Yummy.
Almond Butter Brownies
1 jar of Almond Butter (can use Cashew or peanut butter, but Almond is the better choice)
1 cup of Agave nectar
2 large Eggs
2 scoops of JstJodie Belguim Chocolate Protein
½ teaspoon of Seasalt
1 teaspoon of Baking Powder
1 cup of Dark Chocolate Chips
Mix the almond butter for a few minutes to soften it up. Then add in the rest of the ingredients, leaving the chocolate chips till last. Make sure everything is well combined and then pour into a greaseproof dish.
Bake for 20-25 minutes until the knife runs clear and there is no wobble from the brownie. Then enjoy with a green tea post workout.
1 Scoop Protein
2 Tsp Fat Free Greek Yoghurt (natural or flavor, I used honey)
1 Tsp Chai Seeds
Splash of Almond Milk
Chop the strawberries and add all the ingredients to your blender. The amount of almond milk depends on how smooth you would like your shake to be. Blend for a delicious start to the day.
1 Cup oat flour
½ Cup oats
½ Cup of protein powder (chocolate or vanilla preferably)
½ Cup of Almond Butter
½ Cup of Agave
1 Tsp vanilla extract
Dark chocolate (85%) for the topping.
In a bowl mix the oat flour, oats and protein powder. Leave to the side. Grease a baking tin or I used a silicone deep ice cube (makes it nice and easy to get out and they are already divided up for you).
In a small pan gently heat the almond butter and agave until they blend together. Take off the heat and add the vanilla extract.
Blend the dry ingredients with the wet ingredients. They might not completely blend but that’s completely fine.
Pour the mixture in the tin or silicone tray. Push the mixture down so it is compact and add more mixture depending on how thick you want your bars to be.
Melt the dark chocolate and then pour on top of the mixture. Place the tray/tin in the fridge for 30 minutes and then enjoy in a health clean way!
1 Jar of Almond Butter
1 cup Agave
½ teaspoon of sea salt
1 teaspoon baking soda
1 cup Dairy Free Chocolate Drops
2 Scoops of JSTJodie Protien (I used Cookie Dough flavour – LOVE!)
Pre-heat oven 175 degrees.
In a large bowl mix together the almond butter, agave
and eggs. Combine well then add in the sea salt and baking soda. Gentle sprinkle in the protein powder and folding in. Once all folded in add the chocolate drops then pour into a baking tin.
Bake for 30 minutes until the knife running clean.
2 cups of Grounded Almonds
¾ teaspoon of Baking Soda
½ cup of Dairy Free Chocolate Drops
1 tablespoon of Orange Zest
3 tablespoons of Agave
Pre-heat oven to 175 degrees.
Mix the almonds, baking soda, chocolate and zest together.
Make a well in the mixture and mix the egg and agave in the
well. Once mixed well, gently fold into the almond mixture and
Once combined, take a handful at a time and roll in to a ball and place on to a greaseproof baking tray. Then gentle squash the ball so it is ½ inch thick.
Place in the oven for 12-15 minutes, until golden brown.
(Recipe from Elana’s Pantry)
If you reduce the grounded almonds and replace it for two scoops of Whey & Oats this will give you some delicious protein clean cookies - though they will no longer be Paleo friendly!
2x Sweet Potatoes
1x Red Onion (chopped)
2x Cloves of Garlic (chopped/crushed)
3 Handfuls of Spinach
15x Spears of Asparagus
Pre-heat the oven at 175 degrees.
Peel and thinly slice the sweet potatoes. Lay the potatoes out in the bottom and around the sides of the dish to create your base. Drizzle some olive oil and black pepper to taste. Put in the oven to bake for 15 minutes.
In a large saucepan heat some olive oil and golden some chopped garlic. Once golden add in the red onion and heat till softened. Add the spinach until wilted and remove the saucepan from the heat.
In a separate bowl mix the 5 eggs together well and add some black pepper for seasoning.
Once the sweet potatoes have baked for 15 minutes remove from the oven. Spread the spinach and onion mixture evenly on top of the potatoes. Lay the asparagus’s evenly on top, and then pour the mixed egg on top of all the layers.
Place this back in the over for a further 30 minutes, until crisps and golden on top.
15 Spears of Asparagus
5 Slices of Palma Ham
Seasoning (chilli flakes, pepper)
Wash asparagus and snap off the ends of the asparagus.
Break the slices of palma ham into four. Gentle wrap a
single piece of palma ham around each spear.
Place each wrapped spear on a baking tray. Drizzle some
olive oil and season with some chilli flakes for an extra kick.
Place in the oven at 175 degrees for 5-8 minutes.
5 Tbsp Sunflowers Oil
200g diary free dark Chocolate
1 1/3 cups of gluten free Oat Flour (gluten free porridge which is whizzed up in my NutriBullet to make flour)
3 heaped Tsp Cocoa Powder
1 cup of Coconut Sugar
2 scoops of Belgium Chocolate/White Chocolate JST Jodie Protein (your choice)
Pinch of Sea Salt
230ml Almond Milk
1/2 Cup ground Almonds
Pe-heat the oven at 180 degrees.
Melt 150g Chocolate and let stand to one side. Chop the remaining 50g to use later.
Mix flour, cocoa powder, salt, cocoanut sugar and protein powder. Halve the vanilla pod and scrap out seeds and add to dry mixture. Made oil, milk and chocolate to the mixture.
Add the chopped chocolate and the ground almonds.
Pour in to a greased proof dish. Bake for 20-25 minute at 180 degrees. Check they are cooked through by putting a knife through and pulling it out to check it is clean (no brownie mixture on the knife).
Miss Louise Jane
Fad diets, fitness DVD's, diet pills, diet teas, detox's, fitness routines all tried and tested by moi. Once a size 18, now a happier, leaner and most importantly healthier size 8, I am going to share my journey, fitness routines, goals, recipes and anything else fitness related.