Spicy cannelini beans

Here is the recipe I promised you all for my spicy cannelini beans, a nice twist on the classic baked beans on toast, and still cheap! It is really easy and quick and goes great with some eggs in the morning.

This recipe is for two servings, and it keeps in the fridge well for a few days.

Ingredients:

  • 1 tin drained cannellini beans (240g)
  • 150g cherry tomatoes, chopped
  • 250g passata
  • 2 cloves of garlic chopped
  • 1 tsp chilli flakes
  • 1 tbsp olive oil
  • Salt & pepper to taste

Method:

  • Place the olive oil in a frying pan and add the chopped garlic, fry for 1-2 mins on a medium heat
  • Add the chopped tomatoes, chilli flakes and cannellini beans, fry for another 5 minutes, until the tomatoes have softened
  • Add the passata, the amount I’ve given is just a guideline as I know some people may prefer their beans with more or less liquid than others!
  • Stir all the ingredients together for a further minute and then add salt and pepper to your liking
  • Pop it on some toast and enjoy!

 

Thank you for reading and I hope you like it! If you make it I would love to see so please tag me @whygowithout or use #whygowithout on your instagram post 🙂

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Banana Protein Pancakes

It’s pancake day so… I thought I would share with you the recipe for my most recent pancake stack. It isn’t 100% perfect but it did make some pretty delicious pancakes.

 

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Ingredients:

For the pancakes…

  • 1 tsp coconut oil
  • 1  banana
  • 50g buckwheat flour (or any other flour will do!)
  • 15g My protein soya chocolate protein isolate
  • 1 medium egg
  • 100ml almond milk

For the toppings…

  • Sprinkling of coconut
  • A small handful of cacao nibs
  • 1 tbsp of peanut butter
  • 1/2 banana sliced (freeze the other half for a smoothie another time)
  • Sweet freedom choc shot

Method:

  • Simply blend all the pancake ingredients together (or use a mixer if you don’t have a blender handy).
  • To get the circle shape I used two pans, one small circle one and another to flip them onto.
  • Make sure both pans are very hot before you start cooking and that the oil is evenly coated. Once you begin, turn down the heat.
  • When the pancake mix becomes noticeably more firm on the side facing you, give it a go and flip ’em!
  • Can’t give too much direction here as it really does come with practice and timings all depend on how thick you like your pancakes so… good luck! (P.s. the first pancake is always the worst)

Enjoy a delicious pancake day!! If you make these pancakes please do let me know by tagging me @whygowithout and using #whygowithout so I can find it 🙂

For another protein pancake recipe click here!

Chocolate Protein Pancakes

So it’s pancake day today! So here is a recipe for one of my favourite pancakes:

Ingredients:

  • 15g chocolate soy protein isolate (from myprotein)IMG_1223
  • 2 medium eggs
  • 1 small/medium banana, mashed
  • 1/2 tsp cinnamon
  • 1/4 cup of almond milk
  • 1tsp coconut oil

Method:

  • Mix all of the ingredients together with a whisk or a fork.
  • Heat the coconut oil in a pan.
  • Pour the mixture into the pan (in a large pan this will make one large, thick pancake).
  • Leave it on the pan for 1 minute and then flip the pancake and cook it for a further 40-50s. If you have trouble flipping it, you can always place it under the grill for a minute instead!

Enjoy!

Cinnamon & Pecan Granola

If you follow us on Instagram you will see a lot of our home made granola. Shop bought granola is fully of nasties, often high in both sugar and fat – not what you want to top your yoghurt with. So here is our clean granola recipe. Everyone in the family loves it and everyone you live with will love the smell it makes in the kitchen when its being made!IMG_2471

Ingredients:

  • 150g gluten free whole rolled oats
  • 100g whole pecans (or any other nuts you might fancy!)
  • 50g dried cranberries (golden berries or raisins will do too)
  • 5 tbsp of sweet freedom dark syrup (male syrup or agave will do too)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon (or more if you love cinnamon as much as we do!)
  • 1 tbsp extra virgin olive oil
  • A pinch of Himalayan pink salt

Method:

You will need one large mixing bowl, a wooden spoon and either a Tefal air fryer or two flat baking trays and an air tight container.

In the Air Fryer:

  • Mix all the ingredients except the dried fruit in a bowl.
  • Put it all into the Tefal Air Fryer. Cook for 7 minutes in the Air Fryer.
  • Then add the dried fruit and if cooking in the air fryer and cook for a further minute.
  • Leave to cool slightly then transfer to a storage container. When completely cool secure the lid and give it all a good shake. It will keep for around a week.

In the Oven:

  • Mix all the ingredients together in a bowl.
  • Put into two flat baking trays and make sure its compact by pressing together.
  • Bake for 10-15 minutes on 180 degrees Celsius (fan assisted).
  • Leave to cool slightly and then transfer into storage container. When completely cool secure the lid and give it a good shake. It will keep for around a week.

Enjoy! If you do make it let us know by tagging us on instagram @whygowithout.

“Why would anyone eat anything besides breakfast food”

The quote is from one of my favourite TV shows (Parks & Recreation) and I have to say I agree. Nothing beats breakfast for me. I prefer a sweet breakfast of pancakes, overnight oats, cinnamon and raisin bagels, lots IMG_2188of fruit or just anything covered in chocolate. However, some days will always call for some eggs and smoked salmon (mainly those preceded by some drinking).

Before I found out I could no longer have dairy and was hugely careless as to what I ate, I used t
o have a huge bowl of sugary, chocolate cereal with lots of milk. So the biggest issue for me when I went dairy free was trying to figure out what on earth I could eat for breakfast. I was in university halls at the time so the only option seemed to be some suspicious looking eggs or toast and jam. Toast and jam it was… for months. I kept getting so hungry later in the day and ended up eating more as a result.

When I went home I discovered overnight oats, and my world was changed forever! I missed my indulgent breakfast and this really hit the spot, and if anything I prefer it. It is basically cold porridge, however I’ve found myself getting far more creative with it than I ever did with porridge. It is also gluten free, so if you think you have problems with gluten this is an ideal, quick and easy breakfast recipe.

Ingredients:

  • 50g jumbo rolled oats
  • 15g soy protein powder from myprotein.com (my favourites are chocoalte or vanilla flavour)
  • Around 100ml, depending on how dry or wet you like your oats, of a milk of your choice (my favourites are dark chocolate and almond alpro milk or sweetened almond milk).
  • I’ve also started added a teaspoon of cinnamon in and mixing every now and again, I really recommend it!

Method:

  • Mix the oats and the protein powder in a jar together and then add the milk.
  • Close the jar and then leave it in the fridge overnight ideally (or if not for a few hours) to let the oats soak up the liquid and puff up.

Toppings:

I always top mine with a banana and tend to add goji berries for some extra texture. Sweet
freedom chocshot (any of their flavours) goes lovely with it along with some peanut butter or PB2.

It really makes for an idea breakfast which you can take with you if you’re running late for work or indulge in with lots of toppings if you have the time. It’s high in fibre and protein and low in fat and will leave you feeling full until lunch time!

If you make it and like it please let me know by tagging @whygowithout on instagram/twitter/facebook and using #whygowithout!