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.

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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.

A Great Tip for Meal Planning – Number 2: Staying Focused 

Something which I find helps me stay focused and motivated each week, is planning my meals and workout days 1 week in advance, especially when I’m travelling away with work. I suppose you could plan ahead for longer but I find it difficult to plan longer than a week at time, as my work can take me all over the world and change so much in a month I’d be forever changing my Meal Planner. 

As part of my training plan, I eat 3 meals a day and 2 snacks. Depending on when I’m training or working out also depends on if I’m eating a reduced carb meal or not. 

My Weekly Meal & Workout Planner

I log which days I’m working away and which meals I’ll be eating in the hotel, which prevents me from making the wrong choices and feeling really guilty afterwards. 

I also log things like, snacks that are limited to 3 times a week and number them at the side to keep track of how many I’ve had in a week. Logging my meals and snacks helps me make sure I’m having a variety of foods each week, I’m terrible for eating a lot of the same thing and have found in the past it can hinder my weight loss. Suppose I’m a bit of a fussy eater! 

Planning ahead means we can buy all the food, prep the meals in advance and box them up to put in either the fridge or freezer, making it so much easier on the day to take the meals away with me. 

It’s definitely helped me, being organised and planning ahead is one of the keys to keeping focused and staying on track to a fitter and leaner lifestyle. 🙌

Joe Wicks Lean in 15 – Chocolate and Banana Overnight Oats

Think this is my new favourite post workout breakfast option – The Overnight Oats!

I actually kept seeing this recipe on Joe Wicks @thebodycoach instagram and Snapchat so I thought I’d give it a go, as it seemed dead easy to make in advance and you can eat it on the go! Happy days!  

All you need to do, is the day before you plan to excerise wack some oats in a bowl or Tupperware box, put a banana, protein powder (I’m using MyProtein Impact Whey Mocha flavour at the moment), almond milk and cocoa powder in a blender whizz it up and when it’s done pour it over your oats and stick it in the fridge overnight. When you want to eat it, just take it out of the fridge shave some dark chocolate over it and voila it’s done! 


I didn’t think I would like it cold but it’s actually really nice to eat, it’s full of chocolate flavour and it’s filing which is what I need after a workout! ⭐️