My Fit Pregnancy Workout | Third Trimester | 4 Exercises

Check out my Fit Pregnancy Workout routine for some gentle exercises during my third trimester.

www.youtube.com/watch

Protein_and_spinach

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One Pan Healthy Sausage and Veggies by Chelsea’s Messy Apron

This dish is great to have either post workout or on a rest day.

I normally have this as a reduced carb option for when I’m not training so I take out the sweet potatoe and rice and it tastes just as good!

Chelsea’s Messy Apron

My Reduced Carb Option Ingredients are;

  • Olive Oil
  • Chicken Sausages
  • Broccoli
  • Mozzarella
  • Peppers
  • Garlic Clove, Fresh
  • Green Beans
  • Basil, Fresh

For the full recipe, ingredients and instructions visit…Chelseas Messy Apron

Quick Bolognese with Penne || The Fat Loss Plan by Joe Wicks || The Body Coach

I’m looking forward to starting round 2 of the Body Coach 90 Day Plan once I’ve had my baby, but in the meantime I’ve bought his latest book “The Fat Loss Plan” so I can start testing out some of his latest recipes.

I’m no gourmet chef by any means and I’m not usually the cook in my house but while I’m on maternity leave and I have a little bit of extra time, I’m trying out some quick and easy recipes.

First one tried and tested was the Quick Bolognese with Penne, the title sold me!

I’m a big fan of pasta and im an even bigger fan of not spending ages in the kitchen slaving over a hot stove, thats usually my husbands job hes a far better cook than me 😉

The recipe serves 1 but I made it for 3 people so I just tripled most of the recipe ingredients apart from celery, I just used 1 stick and the boling beef stock as I didnt want it too watery. Its best to add the beef stock bit by bit to get the right consistancy of sauce and make sure its not too thin as I always find it hard to thicken the sauce once its too thin! If you havent got any dried Italian herb seasoning, dont panic, I just used dried Basil and Oregano and loads of it too. Make sure you season it well, otherwise it will be quite bland.

This recipe is super quick and easy to make, tastes great and is fulfilling so it gets my vote.

Dan’s Lemon Curd Cupcakes

For all you Lemon lovers out there…Check these bad boys out, there delish!

Recipe below👇

This recipe makes 12 cupcakes

Ingredients

Cupcakes
205g Unsalted Butter, Softened
205g Light Brown Sugar
3 Medium Free Range Eggs, beaten
205g Self Raising Flour
2, zest of lemons

2-4tbsp Whole Milk (as required)

Butter Cream
125g Unsalted Butter, Softened
250g Icing Sugar
2-4tbsp Whole Milk/Double Cream

2tbsp lemon curd

Method

1) Preheat your oven to 170C/160C Fan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases.

2) Cream together the Butter and Light Brown Sugar, then the Beaten Eggs. Add the Flour, lemon zest and stir until just combined. Loosen with the Whole Milk as required until it’s a dropping consistency.

3) Spoon your batter into your Cases and Bake in the oven for 18-20 minutes or until cooked through. Leave to cool on a wire rack.

4) Once the cakes are cool, make the butter cream, beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on – keep on beating the and add add the Milk/Cream 1 tbsp at a time till you reach your desired consistency!

5) Put the lemon curd in the piping bag down one side, then the butter cream and pipe onto you cupcakes with the nozzle of your choice.

Dan’s Caramac Cupcakes

These cupcakes are a little bit naughty but I just had to share as they are delish and if your on a treat day they are well worth the wait…Enjoy!

This recipe makes 12 cupcakes

Ingredients

Cupcakes
180g Unsalted Butter, Softened
180g Light Brown Sugar
3 Medium Free Range Eggs, beaten
180g Self Raising Flour
2tbsp Whole Milk

Caramac Butter Cream
125g Unsalted Butter, Softened
250g Icing Sugar

150g Caramac, Chopped + 2 bars for decoration
2-4tbsp Whole Milk/Double Cream

Method

1) Preheat your oven to 170C/160C Fan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases.

2) Cream together the Butter and Light Brown Sugar, then the Beaten Eggs. Add the Flour and stir until just combined. Loosen with the Whole Milk as required until it’s a dropping consistency.

3) Spoon your batter into your Cases and Bake in the oven for 18-20 minutes or until cooked through. Leave to cool on a wire rack.

4) Once the cakes are cool, make the butter cream, add the Caramac to a heatproof bowl and melt in the microwave on short bursts until melted and smooth – Leave to the side!

5) Beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on.

6) Once all of the Sugar is in the Butter cream mix, add the melted caramac to the mixture and beat again till smooth – keep on beating the and add add the Milk/Cream 1 tbsp at a time till you reach your desired consistency!

7) Put the Butter cream in a piping bag and pipe onto you cupcakes with the nozzle of your choice.

Cacao Chia Seed pudding

Try my (Well my husband’s) delicious Cacao Chia Seed Pudding for breakfast, its quick and easy to make and tastes great!

Ingredients;

24g Chia Seeds

3/4 cup Almond Milk

14g Cacao Powder

1 scoop of Protein Powder

1 tbsp Peanut Butter

Soak the chia seeds in the almond milk to soften and blitz first, then add all the other ingredients into the blender to blitz again until smooth.

Serve with frozen berries, sprinkle with coconut and enjoy 🙂

My “Hulk Juice” Protein Smoothie

Give this quick and easy to make protein smoothie a whirl, whether you’re on the go or just quite simply fancy a smoothie.

Ingredients:

  • 40g MyProtein Impact Whey Protein Powder – Mocha Flavour
  • 17g Ground Almonds
  • 100g Spinach (I use frozen Spinach)
  • 40g Non Fat 0% Greek Yogurt
  • 180ml Alpro Almond Milk

Put all the ingredients in a blender and blitz until smooth.

Serve and enjoy in a glass or a flask.

My Take on Reduced Carb Protein Pancakes

Sometimes I struggle to break the habit of eating the same thing all the time, especially if I like it but I think it’s good to try and switch it up or eventually I get bored of eating the same thing I use to once love! So I decided to create my own simple take on protein pancakes for when I’m not working out.

Using the same principles I learnt on my 90 Day SSS Plan, I used my meal planner to work out a recipe.

It’s dead easy to make, from mixing it, to on the plate ready to eat in 15 minutes. Its fulfilling, sweet and delish so give it a whirl.

Ingredients

  • 40g MyProtein Powder (I’m still using Mocha flavour)
  • 100g 2:1 Eggs to Egg White
  • 3g Coconut Oil
  • 30g Sour Cream
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/2 Cardamom Pod
  • Garnish with Frozen Berries (I love Blueberries & Raspberries with it)
  • Drizzle with Honey 🍯

Mix the MyProtein powder into a bowl, add all the spices, stir in the eggs and sour cream until you get a batter mixture.

Check the batter and add a littel water as required to make the batter a dropping consistency.

Add the coconut oil to the frying plan and when it’s melted, whack in the batter and cook through.

Finish with a topping of frozen berries and drizzle with honey.

Serve and enjoy.

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