Wednesday, 20 August 2014

Cooking With Dr Zak's Pasta and Bread


I love carbs. Pasta, bread, oats, brown rice, more pasta...seriously, gimme all the carbs.

I've never been able to give up my pasta or bread. I know that there are people out there who are serious, hardcore no-carbers,but...well, it's just not for me. I think I'm just too greedy...

Anyway, when Dr Zak's got in touch with me on Twitter and asked if I'd like to review their pasta and bread, I was all over it! Healthier bread and pasta? Oh yes!

My favourite way to eat Dr Zak's - toasted with PB, banana, pomegranate, chia and coyo!
For those of you who aren't familiar with Dr Zak's, they make everyday staples which are loaded with both protein and healthy, good carbohydrates (each product is actually made with reduced carbs, so they really do put pasta and bread back on the menu). In fact, eat just two slices of Dr Zak's bread and you'll be getting 30g of protein. Yes, 30g. In bread!

The products themselves taste incredible and would please even non-athletes or bodybuilders. They really don't taste good for you which, for me, is always a good sign. They also cook up amazingly well, which leads me on to my recipes.

Here are my favourite Dr Zak's picks, including Protein Bread and Butter Pudding...

Enjoy!

Sam x

PROTEIN BREAD AND BUTTER PUDDING WITH PROTEIN VANILLA CUSTARD




Ingredients:
(Serves 8)
8 slices Dr Zak's high protein bread, each slice cut into triangles
2 tbsp grass-fed butter
2 handfuls raisins (or other dried fruit)
850ml almond milk
1 scoop vanilla protein powder
2 tbsp honey
1 tbsp vanilla extract
4 eggs
2 tbsp cornflour
Pinch cinnamon or nutmeg
1 tbsp coconut sugar

Method:
1) Preheat the oven to 170C. Grease an ovenproof dish with coconut oil or butter, then start to spread each triangle of bread with butter. Layer the bread into the dish (buttered side facing up), then scatter each layer with raisins. Repeat until you've used all your bread and raisins, then set aside. 

2) Pour the almond milk, vanilla extract and honey into a saucepan and warm on a medium heat, bringing it to almost boiling point. Remove from the heat, then stir in the protein powder. In a separate bowl, beat the eggs with the cornflour and your chosen spice until just combined. Pour the eggs into the hot milk, then beat to mix. Place the saucepan back onto the hob and heat gently, stirring with a wooden spoon until the custard thickens.

3) Once the custard coats the back of a wooden spoon, remove from the hob, then pour half into a jug to use later (cover it with cling film once cooled and place in the fridge) and pour the rest over your bread and raisin layers. Leave to stand for half an hour, then scatter with coconut sugar and bake for 25 minutes. 

4) Once ready to dish up, gently reheat remaining custard, or serve with a scoop of protein ice cream.


HOMEMADE BEEF AND QUINOA MEATBALLS WITH DR ZAK'S PASTA



Ingredients:
(Serves 4)
For the meatballs:
130g cooked quinoa, drained and cooled
400g good quality lean mince beef
1 small onion, finely chopped
½ sweet potato, peeled and grated
2 cloves garlic, minced
1 carrot, grated
2 tbsp tomato puree
1 tbsp raw honey
1 tbsp Worcestershire sauce
½ tsp mixed herbs
1 egg, lightly beaten

For the tomato sauce:
1 tbsp olive oil
1 garlic clove, minced
1 can chopped tomatoes
2 tbsp honey
60ml red wine
Handful of parsley, finely chopped

300g Dr Zak's pasta
Basil leaves, to top

Method:

1) Preheat the oven to 220C, then line a baking tray. To make the meatballs, simply combine all of the ingredients in a bowl, then season well. Shape into meatballs and bake for around 15 minutes.

2) In the meantime, make the sauce by heating olive oil in a pan. Add the garlic and fry for a few seconds before tipping in the tomatoes, wine, honey, parsley and some seasoning. Simmer for 15 minutes, or until thickened, then cover and set aside.

3) Cook the spaghetti according to pack instructions, then dish up with the cooked meatballs. Top with tomato sauce and garnish with basil leaves.



SALTED CARAMEL AND BANANA BREAD PUDDINGS


Ingredients:
(Serves 2)
1/2 cup Walden's Farms caramel sauce
Pinch sea salt
2 slices Dr Zak's high protein bread, lightly toasted
1 banana, thinly sliced
1 egg
110ml almond milk
1.5 tbsp coconut sugar
1 tsp vanilla extract
1 tbsp butter, melted 

Method:
1) Preheat the oven to 200C. Gently heat the caramel sauce, then stir in the salt (to taste). Spoon 1 tbsp of the caramel mix into the base of two ovenproof ramekins, then spoon another tablespoon over each bread slice and smooth over. Gently grill the bread until it slightly caramelises (about one minute).

2) Cut the grilled bread into small rectangles, then layer the bread over the caramel sauce in each ramekin. Top with banana slices, then layer over any remaining bread slices. Drizzle over another tablespoon of caramel sauce. 

3) In a separate bowl, whisk together the egg, almond milk, 1 tbsp of the coconut sugar and vanilla. Pour over the top of each ramekin and let stand for around 30 minutes. Sprinkle over the remaining coconut sugar, then drizzle over the melted butter. 

4) Place each ramekin in a large baking tin, then fill the tin with water to come halfway up the sides of the ramekins. Bake in the oven for 40 minutes, then serve with protein ice cream. 





Tuesday, 19 August 2014

Smelling of Roses - MuLondon's Organic Rose Foaming Cleanser


I'm quite fussy with my skincare. I never jump on the bandwagon, never believe all the hype and never, ever buy into advertising.

However, when Fi from the Beauty Shortlist raves about a product, I know it's going to be good. Actually, scrap that, I know that it's going to be incredible.

MU London Rose Foaming Cleanser


The MuLondon Organic Rose Foaming Cleanser is my newest skincare love, and I get the feeling that it's going to be a lifelong affair. You see, not only does it smell like a bed of the most beautiful roses (and, really, is there a more romantic, beautiful way to smell than of roses?), but it's also the gentlest, most delicate facial wash I've ever had the joy to use. My skin will redden or flare up in the face of any chemical nasties or harsh ingredients, yet this...I'd hazard a bet that even the most sensitive of skins could use it.

Made using gentle and natural (and divinely-fragranced) rose otto oil, rosehip extract (fantastic at helping to reduce the appearance of scarring) and rosemary, the cleanser works to balance the skin and cleanse deeply, all without stripping away your natural oils. It's also rich in jojoba oil, which helps to improve skin elasticity. 

So, what's the verdict? Well, within a few days of using this beautiful cleanser, my skin looked fresher and more vibrant. It felt firmer, and smoother, and any redness or uneven tone seemed less noticeable. It also felt softer to the touch, meaning it's perfect for dry, mature or parched skins (and, let's face it, after summer holidays, we tend to need all the help we can get!).

Better still, you only need to use a small squirt of this cleanser for it to foam up and work the whole face. It's fantastic value for money (costing just £16 for 150ml) when you consider that it will probably last for months. 

All in all, I'm completely sold by this cleanser, and I'm desperate to try other products for the MuLondon range. If you're yet to be convinced, just check out what Boris (founder of the brand) has to say on skincare: "If you wouldn't feel like eating it, an ingredient has no place in a beauty product". 

Makes sense, doesn't it? Say no to preservatives, mineral oils, silicones and palm oil, and yes to more beauties like this!

MuLondon is available to buy at A Beautiful World here.

Sam x



Monday, 18 August 2014

Triple Layer Cookies N Cream Nutella Protein Cheesecake


OK, so I may seem a little bit cheesecake crazy at the moment.

You'd probably be right. I am.

However, I spied a triple layer Oreo / Cream / Nutella cheesecake online a few weeks ago, and naturally I had to set about making it healthier and proteinising it. I always did like a challenge.

This Triple Layer Cookies n Cream Nutella Protein Cheesecake is probably the best protein cheesecake recipe I've ever tasted (sorry for the lack of modesty). Made with a raw cashew cream and with Quest protein bars, it is full of nutrient-dense, protein-packed foods. Also, not only is it low-fat, but it's also low-sugar and can be made low-carb too - win, win, right?

Anyway, let me know how you get on and, as ever, tweet me your recreations!

Sam x

TRIPLE LAYER COOKIES N CREAM NUTELLA PROTEIN CHEESECAKE



Ingredients:
For the base:
150g Freeist sugar-free chocolate chip cookies
100g ground almonds
1 tbsp Creative Nature raw cacao
3-4 tbsp melted Lucy Bee coconut oil
(or click here for a Paleo base)

For the cookies n cream layer:
4 tbsp of reserved cookie base crumb
250g pot of Quark
250g extra light cream cheese
1-2 tbsp stevia (to taste)
1 scoop The Protein Works Cookies and Cream whey
1 tsp vanilla extract
2 cookies and cream Quest bars, chopped into chunks

For the cashew cream layer:
2 cups cashews, soaked and drained (overnight)
Juice half a lemon
7 tbsp melted coconut oil
2 tbsp stevia (or to taste)
1 tbsp maple syrup
1 tsp vanilla extract

For the Nutella filling:
400g homemade protein Nutella (click here for my recipe)
250g pot of Quark
250g extra light cream cheese
1-2 tbsp stevia (to taste)
1 scoop MaxiNutrition chocolate protein powder
100g chopped, roasted hazelnuts to decorate

Method:
1) Preheat the oven to 170C. Blend together the chocolate chip cookies, ground almonds and cacao until they form a crumb and start to come together. Slowly add in the melted coconut oil and blend until the mixture sticks together. Press into the bottom of a spring-form cake tin (reserving 4 tbsp of the crumb to use in the cookies n cream cheesecake) and bake for 8 minutes, then leave to cool.

2) Start by making the cookies layer by blending together the quark, cream cheese and protein powder until smooth. Add in the stevia, vanilla and reserved cookie crumb and blend until combined. Stir through the Quest bars, then spread onto the cooled cheesecake base. Place in the fridge to harden slightly.

3) Make the cashew layer by blending all ingredients until smooth. Spread over the cheesecake, then place back into the fridge to firm up.

4) In the meantime, whizz together your homemade Nutella, Quark and cream cheese until smooth. Add in the protein powder and blend again. Add in the stevia, one tablespoon at a time, and blend until you get desired sweetness.

4) Pour the Nutella filling over the base, then smooth over the top with a spatula and place in the freezer for a few hours to set. When ready to serve, remove from the freezer to let soften slightly, then cut into slices and enjoy!

Friday, 15 August 2014

What's NEW On Our Latest High Street Edit??


So, happy Friday to you all! Wish we could tell you it was going to be sunny this weekend...sadly it looks like the rainstorms are staying a little longer!

Lets cheer ourselves up and get you into the weekend spirit, we've picked out the best items to hit the high street in our Friday's High Street Hitlist this week. 

Our top of the shops? Topshop. Yep, Topshop have some real beautiful buys this week - be sure to check out the prettiest pleated midi skirt we have ever seen!

Let us know what you've been buying.

Sam & Teresa x


TOPSHOP


zig zag dress
Blurred jacquard A line dress, £50
square print shirt
Window print curve hem shirt, £38
red skater dress
Textured cut-out skater dress, £45
white pleated skirt
Pleated lace midi skirt, £48
neon yellow scarf
Hackney map scarf, £16
silver midi skirt
Metallic frill hem midi skirt bu The White Pepper, £45
tassel long dress
Fringe maxi dress by Love, £48
bright blue suede boots
Chelsea boots (other colours available), £40
hawaiian skirt topshop
Hawaiian stripe tube skirt, £22
spotty culottes
Bambi feather print culottes, £42

ASOS


skinny ripped black jeans
Ridley high waist ultra skinny ankle grazer jeans, £35
river island floral shirt
Floral boxy shirt, £38
warehouse flower dress
Warehouse floral brushstroke co-ord skirt, £30
orange dress midi length
Warehouse pleated lace hem midi dress, £110
mustard cardigan
Cable knit cardigan with elbow patch, £28
hydrangea print dress
Ginger Fizz crop top in hydrangea print, £22  (co-ord skirt £35)
button down dress
Monki button front cami dress in vintage floral, £20
zipped blue dress
Dress in marble print with zip front, £60
grey skater skirt
Midi skater skirt, £20
grey satin long sleeved top
Batwing top in satin back crepe, £28
supertrash camel coat
Supertrash octavian coat in camel with 3/4 length sleeves, £240
grey parka coat
Premium parka with leather detail, £90
black ted baker dress with belt
Ted Baker dress with pleated cape detail and belt, £159

MANGO


black cullottes
Culottes, £39.99

WAREHOUSE


warehouse pastel pink dress
Bonded crepe t-shirt dress, £58
black top patterned skirt
Printed pleated midi dress, £58

RIVER ISLAND


light blue leather skirt
Light blue leather-look pencil skirt, £30
river island paisley shorts
Paisley print casual shorts, £20
blurred print shirt
Blurred floral print boxy shirt, £26

ZARA


coat with fur hood zara
Fur jacket with hood, £69.99
zara navy skirt
Flowy skirt with side buttons, £29.99
zara burgundy boots
Contrasting chelsea boot, £69.99
grey zara coat
Structured coat, £79.99

H&M


cobalt blue dress with pockets
Dress in a textured weave, £34.99

& OTHER STORIES


bottle green dress
Cut-out dress, £39
gold line cuff
Bar cuff, £39
gathered black dress
V-neck dress, £55
cross strap black dress
Collar cut out dress, £45
stories zebra dress
Zebra dress, £55
cream cross jumper
Cross sweater, £45
burgundy jersey dress
Jersey dress, £65

Tuesday, 12 August 2014

WIN Elephant Superfood Snacks!


You may remember me writing about my absolute favourite new snack in the world: the INCREDIBLE Elephant Superfoods.

(If you don't, just click here to get your mouth watering.)

Elephant Superfoods make for an incredible guilt-free treat to stop those dreaded afternoon slumps. Coming in three different flavours (take your pick from Super Charged Chomp, Nuttin' But Energy, and Brilliant Berry Boost), each bag is loaded with nature's most nutritious, delicious ingredients. 



Our favourite was Nuttin' But Energy, which was a delicious, granola-esque snack pack full of raw ingredients. Inside each bag are raw cacao nibs (naked chocolate and chock-full of antioxidants), energy-loving cashews, brazils and tamari almonds, organic coconut nectar (low in GI so it prevents a huge insulin spike), protein-boosting chocolate-coated buckwheat and sunflower seeds.

Anyway, thanks to the lovely guys at Elephant, we have THREE bags of Superfoods to give away, one of each type. 

All you need to do to be in with a chance of winning is:

1) Like both Elephant and I Am Into This on Facebook

2) Leave us a comment below telling us you've entered.

Ready? You have until Monday 25th August, so go, go, go!

Sam and Teresa x


Monday, 11 August 2014

The Winner Is...


We are very pleased to reveal that the winner of our Dove giveaway is Violet Rose!

Violet, we will be in touch very soon so that we can arrange your prize for a year's supply of Dove body wash.

Thank you for entering everyone, and keep your eyes peeled for another giveaway this week!

Sam and Teresa x

Secretly Healthy Nutella Protein Cheesecake


As soon as Maxi Nutrition sent me a bundle of their goodies to test and review, I knew EXACTLY what I had to make. I had a real craving for Nutella (somehow, this seems to happen most days) and I decided to proteinise one of my favourite cheesecakes ever.

Maxi Nutrition are one of my all-time favourite sports nutrition companies and produce only the best quality protein powders and supplements. Not only does it taste great (I highly recommend Promax Lean, which also contains guarana to help with energy, as well as the dark chocolate bars), but they also have top quality ingredients, which so many of the cheaper brands don't.

Nutella Protein Cheesecake

Anyway, the second I made this Nutella Protein Cheesecake, I knew that I had to share it with you guys today. I mean, we all need cheering up on a Monday, right? And what better way than with a slice of pure, utter deliciousness?

This cheesecake is about as "clean" as they get and is free from refined sugars and other nasties. Although it's not dairy-free, it can easily be adapted with coconut yoghurt (I wholly recommend Co-yo), so have a play with the ingredients and make it your own! Can't be bothered with making your own Nutella? Don't worry, just throw in some PB or almond butter instead!

I also made the base for this with the delicious Freeist sugar-free cookies. However, you can also make this Paleo by using my cheesecake base recipe here. 

Basically, the world is your cheesecake oyster. Raid your kitchen cupboards, let loose and go!

Sam x

P.S If you have a go at making this cheesecake, don't forget to tweet me your creations!

NUTELLA PROTEIN CHEESECAKE

Nutella Cheesecake recipes

Ingredients:
For the base:
150g Freeist sugar-free chocolate chip cookies
100g ground almonds
1 tbsp Creative Nature raw cacao
3-4 tbsp melted Lucy Bee coconut oil
(or click here for a Paleo base)

For the Nutella filling:
400g homemade protein Nutella (click here for my recipe)
250g pot of Quark
250g extra light cream cheese
1-2 tbsp stevia (to taste)
1 scoop MaxiNutrition chocolate protein powder
100g chopped, roasted hazelnuts to decorate

Method:
1) Preheat the oven to 170C. Blend together the chocolate chip cookies, ground almonds and cacao until they form a crumb and start to come together. Slowly add in the melted coconut oil and blend until the mixture sticks together. Press into the bottom of a sprain-form cake tin and bake for 8 minutes, then leave to cool.

2) In the meantime, whizz together your homemade Nutella, Quark and cream cheese until smooth. Add in the protein powder and blend again. Add in the stevia, one tablespoon at a time, and blend until you get desired sweetness.

3) Pour the Nutella filling over the base, then smooth over the top with a spatula. Scatter over the chopped hazelnuts, then place in the freezer for a few hours to set. When ready to serve, remove from the freezer to let soften slightly, then cut into slices and enjoy!




Saturday, 9 August 2014

iQ Superfood Chocolate Review (and Recipe!)


I love chocolate. Chocolate cake, chocolate cheesecake, chocolate bars...give me all the chocolate. I mean, everyone loves chocolate, don't they?

However, as a fully-reformed sugar addict, I now try to avoid it wherever the "c word" wherever I can. If I go near it, even get a sniff of a Double Decker or Reese's Peanut Butter Cup, and I'm a goner. I'm derailed.

Thankfully, I now have a solution. Thanks to the food gods that be, Scottish-based iQ Superfood sent me some of their incredible organic, bean-to-bar chocolate bars to test and review - and they are utterly amazing.



I was sent three flavours to tuck into - Original Bean-to-Bar, Plush Peppermint and Orange with Wild Raspberry - and each was more delicious than the last. Better still, as "raw" chocolate, they're loaded with antioxidants and goodies which make them a real treat for both body and tastebuds alike.

So, what's so special about them? And why do you need these in your life? Well, the iQ bars are designed to be as delicious and as guilt-free as possible by using only the healthiest and tastiest raw ingredients from across the planet.

Made using organic cocoa beans (and therefore full of antioxidants), coconut blossom sugar to sweeten (this is naturally low GI, so it doesn't spike your blood sugars) and organic cocoa butter, there are no nasties or unheard-of-ingredients in these bars. In fact, you can read the whole wrapper, and you'll have heard of each and every ingredient.

Since each bar contains less than 200 calories, you can even eat it without ditching the diet. They also happen to be dairy and wheat-free, meaning they're suitable for a whole range on intolerances, so pretty much everyone can dig in too.

I absolutely adore these bars, for both taste and the amazing range of favours - and for the super cute packaging too! Each of the iQ Superfood bars offers a real chocolatey hit and will satisfy even the sweetest of teeth...you need these in your life, pronto.

Sam x

P.S The bars are available to buy from a whole host of stores, including Harvey Nichols, Planet Organic and a realm of others. Click here to find your local stockist.

PEANUT BUTTER CHOCOLATE CHUNK "NICE CREAM"

Peanut Butter Banana Nice Cream

 

Ingredients:
(Serves 2)
2 bananas, sliced and frozen for 1-2 hours
1.5 tbsp Meridian peanut butter
Half an iQ superfood chocolate bar, chopped

Method:
1) Blend together the bananas and peanut butter in a food processor until smooth. Stir through the chocolate chips and serve immediately for soft-scoop ice cream. 
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