Hope you enjoy some of these delicious recipes & if you try them let me know how you got on!
Low Calorie & Low Carb Lasagne
Hi guys, So I promised I’d be back with a recipe for you and I posted yesterday about the brand new snapchat I made for the blog where I videoed myself making a delicious low calorie and low carb lasagne. So for those of you with snapchat who might have missed it, you can add me on fat2fitsj and for those who don’t have snapchat at all, I decided to post the recipe for you here! I decided to make a lasagne because it’s a family favourite but when you think of all the creamy sauce, pasta and cheese that can go into it, it doesn’t exactly scream healthy! I decided to put my own little twist on this one so that everyone can enjoy it without the hefty calorie amount! This delicious lasagne came in at just 379 calories per slice which I was delighted with as it brings it down to a realistic number for those looking to lose weight and eat healthier in general. So without further ado, here is the recipe for this yummy dinner.
835grams of Mince
1 jar of Seeds of Change organic tomato & parmesan pasta sauce (bought in tesco)
300grams of Courgette
160 grams of Garlic Philadelphia
120 grams of Charleville Red Cheddar & Mozzarella grated cheese
- Measure out all ingredients in preparation for cooking. Pre-heat the oven to 180 degrees and slice your 300 grams of courgette into long thin strips.
- Place the courgette strips onto a tray or plates and sprinkle salt over each strip, leave for 15 minutes.(Courgette is water based and the salt will draw all moisture to the top of the strip)
- Brown your mince in a frying pan and once browned drain all juice out, then add the tomato sauce and leave to simmer on a low heat.
- Take kitchen paper and blot all moisture off each courgette strip and place on a dry surface.
- Grab your garlic philadelphia and about 50grams of the mozzarella & red cheddar and mix together in a bowl.
- Get the baking dish and begin to assemble your lasagne. Place the strips of courgette on the bottom of the baking dish and then add the mince, repeat this again and then on the top of the second layer place more strips of courgette.
- Spread the garlic philadelphia & cheese mixture all over the top layer of courgette as evenly as possible.
- Sprinkle the remaining 70 grams of cheese over the top of the lasagne and bake for approx 40 minutes.
- Remove from oven & Enjoy ❤
Calories per slice/per tray – 379 cals / 2274 cals
Fat per slice/tray – 22 grams / 136 grams
Protein per slice/tray – 36 grams / 217 grams
Carbs per slice/tray – 5 grams / 32 grams
Low Cal/Carb Cauliflower base pizza!
After making this sphere of deliciousness yesterday, I was surprised I had time to take pictures before I demolished it! I had toyed with trying to use cauliflower as a crust for a while as I had missed eating pizza but couldn’t sacrifice those kind of calories (from 1100 calories upwards per pizza) or the amount of carbs (from 130grams upwards per pizza), so when making this pizza I was trying to keep it as low carb and low cal as possible without having to sacrifice any taste and luckily I was successful. This pizza had a lovely crispy base which held together perfectly and could be cut into slices for sharing (which I did none of :D). So without further ado, here is how I made this yummy pepperoni & red jalapeno cheesy pizza with cauliflower crust.
First Things First – The Ingredients
200 grams of Cauliflower
1 whole egg
30grams (6 Slices) Tesco Spicy Pepperoni
1/4 Jar of Tesco Goodness Pasta Sauce (Original Tomato Flavour)
70grams of Tesco 30% Light Cheese
15grams Red Jalapenos
1 Pinch of Basil & Oregano
4 Sprays of Fry Light Olive Spray
Food Processor/Cheese grater
Preheat oven to 220 degrees celsius/430 Fahrenheit
I think we’re all set so lets get cooking!
How To Do The Do
Pop into the blender and blend until you get something like this. If you don’t have a blender you can use a cheese grater to grate the cauliflower up into the same consistency, it will just be a little more time consuming.
In a separate bowl crack open your egg and whisk a little. Add your pinch of basil and oregano and mix again (I also added a small pinch of cheese from the 70grams weighed out) and leave to side for a minute.
Cover your cauliflower and pop into the microwave for 8 minutes.
Once your cauliflower is finished in the microwave remove it, let it cool for a few minutes, then transfer it into a tea towel and wring it out. Cauliflower is full of moisture and the more you remove the better so wring it out thoroughly
Once you’re finished wringing out your cauliflower it should look like this. Add your cauliflower to your egg, herb and cheese mix and fold together.
Get baking tray and line with baking paper, spray baking paper with 1 calorie oil spray.
Pour mixture onto baking tray and flatten into desired shape or size. I made mine with a thin enough crust, but if you wanted a thicker crust you will have to cook for a little longer.
Put the mixture into the oven at 220 degrees Celsius for 10 minutes or until cooked to your liking. When you take it out, it should look like the above.
This is the fun part! Sprinkle your desired toppings, in this case the pepperoni, jalapenos and cheese over the top of pizza and return to the oven to cook for another 10-15 minutes.
Remove from oven and leave to cool for a couple of minutes.
Calories for whole pizza – 550
Protein – 39grams
Fat – 35grams
Carbs – 13grams net carbs (18 grams carbs in total)
Low Carb, Grain Free Nachos
So as a lot of you may know I’ve been eating low carb lately, avoiding grains, pasta, potatoes and of course bread! I came across a recipe for paleo tortilla chips and just had to try them out and seeing as they get my seal of approval I had to share just how I made them with all of you! So here we go!
- 50grams of Ground Almonds (I bought mine in Dunnes)
- 1 tsp of Garlic Salt
- 1 egg (whites only remove yolk)
- 20 grams fajita spice mix
- 125g Mince
- 30grams of Tesco 30% light cheese.
- 20grams Sliced Jalapenos
- 1 cal cooking spray
- Sour Cream
- Add ground almonds, teaspoon of garlic salt and HALF the egg whites together and mix until it forms a dough like consistency (As in picture)
- Place dough between 2 pieces of parchment paper and roll out. You want it to be rolled very thin, If you don’t have a rolling pin, get creative! This is a roll of cling film 😀
- Once it’s rolled out remove top layer of parchment paper and pop into the oven for 10-12 minutes at 180 degrees celsius. (You can cut into triangles before it goes in the oven if you like but I didn’t bother).
- While your nachos are cooking, roll your mince in the fajita spices mixing well.
- Spray a little of the 1 cal cooking oil on pan and cook.
- Chop up your jalapenos and add to the mince.
- Remove nachos from the oven and leave to cool. Once cooled break into nacho sized pieces.
- When you break up your little nacho pieces begin to assemble and build up your delicious nacho pile!!
- Put your nachos back into the over for another 5-10 minutes while the cheese melts!
- Top with whatever you like (I used some mayonnaise) and enjoy 🙂
Okay so overall I was pretty happy with this dinner, It was really filling (which is great as I was deadlifting today and am hunnnggggrrryyy) If I was to do it over I would probably add some fresh tomatoes to the mince when cooking just to give it an extra sort of sauciness, although if you are adding guacamole, salsa or sour cream it wouldn’t be necessary, The nachos themselves had a great consistency and weren’t very dry as I thought they would be, they were perfect! Have a go of these, it really doesn’t take long at all once you have all the ingredients 🙂 X
- 40 grams of Protein
- 55 grams of Fat
- 8 grams of Carbohydrates
Low Carb, Wheat Free Paleo Chicken Goujons
So a major favourite of mine before I started to eat healthy was chicken goujons and southern fried chicken fillet rolls and it broke my overweight heart to have to cut them out when my health kick began…BUT.. 17 months later and I’ve cracked it!! Low carb, paleo and wheat free “Breaded” (but not really breaded) chicken goujons and let me tell you, They are delicious, Oh and they are also really high in protein!! So I’m just going to shut up now and give you all the recipe, these are definitely something you need to try over the weekend and they are so easy to make, so without further ado;
1 large chicken fillet **
20grams of Ground Almonds
40grams of grated parmesan
2 tsp of Paprika
2tsp of Cayenne Pepper
Salt & Pepper
1 Calorie spray (coconut)
*I made this as a personal portion for myself so the amounts will need to be increased if you’re cooking for a hoard of people.
- First begin by preheating the oven to 190 degrees celsius. Then take your chicken fillet and slice into strips.
2. Weigh out your parmesan & ground almonds and mix together in a bowl before adding your spices and mixing again.
3. Crack an egg into a bowl and beat. Lay out some parchment paper on your baking tray and spray with the 1 calorie spray. Dip your chicken strips into the egg and then into the almond & parmesan mixture, coating the chicken entirely. Do this for all your strips.
4. Once the strips are coated in the “batter” lay them out on the baking tray, leave for 20 minutes before popping into the oven for 35-40 minutes.
5. Remove from oven & Enjoy!!
Nutritional Info: Per full portion as pictured.
Calories – 540
Fat – 29 grams
Protein – 63 grams
Carbohydrates – 8 grams – (4 Net Carbs)
Low Carb Shepherds Pie with Parmesan Cauliflower mash.
Coming into these winter months we are definitely going to need some new hearty recipes that fill our tums without making them irreversibly extend, So I’ve decided to share this great shepherds pie recipe with you and for this portion it comes in at only 487 calories (That’s less than a snickers bar). So hold onto your wooly hat’s and get ready for some cooking
1 Beef Stock Cube
1 Calorie Coconut Oil Spray
PREHEAT OVEN TO 190 Celsius
1.Boil your cauliflower and broccoli. Separately fry up your mince. Take your broccoli out a little earlier than your cauliflower as we don’t want our broccoli to be too mushy.
2. Add some boiling water to your stock cube and using a fork mash until it disintegrates.
3. Once cooked remove cauliflower from the cooker, drain water and mash.
4.Once mashed drain again removing most of the moisture from the cauliflower.
5. Grate 20grams of Parmesan and add to the mash mixing it well.
6. Add mince to broccoli.
7. Add stock to the mince and broccoli.
8. Top mince with the parmesan mash and add to the oven at 190 degrees for 25 minutes.
Calories – 487
Carbohydrates – 2g net carbs (10 grams total)
Protein – 49grams
Fat – 26grams
Low Carb, Wheat Free 90 Seconds Buns
As most of you lovely readers know, I have given up most starchy carbs including what used to be my ultimate favourite, Bread. I am going to be completely 100% honest with you, It is tough. Not being able to get a sandwich or a wrap on the go or having to eat a burger without the bun was a pain and although I found alternatives (lettuce wraps) I’m not going to pretend like It wasn’t a lot of effort to do. So I came across a recipe that seemed too easy and too good to be true. Flaxseed buns, no wheat, no gluten, low carb and only taking 90 seconds to make I thought these were going to be awful, but I was pleasantly surprised. I’m going to go through the recipe with you now and then at the end I have a few tips and ideas to make these even better. So here you go, hope you enjoy.
1tsp Baking Soda
1tsp Olive Oil
30grams Milled Flax Seed
- Weight out your olive oil, flax seed and baking powder and add together in a bowl.
2. In a separate bowl, beat your egg before adding to your flax meal mixture.
3. Transfer to whatever shaped tin you desire (I used a bowl but if you want a particular shaped bun use that shaped container) and put into microwave for 90 seconds.
Flax Bun Only: 266 Calories
Ok so a little bit more about this recipe. The reason I tell you to pop this in the toaster is because it is more bread like once you do that. When it is removed from the microwave I find it quite spongey so might not suit a sambo or burger, but the good news is that because it’s spongey but can be hardened up makes this recipe very versatile. You could make sweet or savoury things with this.
To make a savoury sambo of your choice ensure that you toast the bread after removing it from the microwave, add a good dollop of your preferred sauce to add good flavour to your sandwich.
To make a sweet muffin like bun you could add, half a tablespoon of peanut butter, sugar free chocolate chips, chopped up fruit like strawberries or cherries, cocoa, anything you desire and then when you remove it from the microwave serve with a little cream or just have a little cup of tea with it.
This recipe is brilliant as you can tweak it and personalise it to suit your needs. Whether you want a sandwich for lunch, a burger for dinner or a muffin for desert this can cater to your needs and with it being much more nutritionally benificial to your health it’s a win win situation. If you try it out let me know how you get on by posting to my facebook page here.
Salt & Chilli Shredded Chicken “Fakeaway”
So it was about time I posted a new recipe for you all to try out and when it comes to these cold nights when all we are thinking of is comfort food, It’s nice to be able to enjoy a nice and healthier version of my favourite dish from the Chinese, Salt And Chilli Shredded Chicken. Before I give you the recipe though I just wanted to mention that I am now the proud owner of livelaughloveandlose.com and so my site is a little all over the place at the moment while I update and improve it for you, so sorry about that, but here’s the recipe to make up for it
Shredded Chicken Fillets – 2 large fillets/300 grams
Ground almond – 30 grams
Garlic Powder – 2tsp
Chinese 5 spice – 2tsp
Half a red & green chilli
Chilli Powder – 1tsp (depending on the heat you want)
Beansprouts – 50grams
Half an onion – 50grams
Coconut Oil Spray – (I use the groovy company, virgin coconut oil spray)
** This serves 2 people, however I ate this with no rice or accompaniment so all depends how hungry you are really I also decided not to use the green beans as shown in the picture.
- Weigh out your ground almonds and add your garlic powder, chilli powder and Chinese 5 spice to it.
- Crack an egg into a bowl and whisk, lay some baking paper out on a baking tray and give it a few sprays of the coconut oil.
3. Get your shredded chicken pieces (butcher did mine for me) dip into the whisked egg, then into your ground almond spice mix and then lay out on the tray for baking. Not going to lie I got lazy and didn’t do them individually as my chicken pieces where quite small, so I threw them into the egg and the spice mix a bunch at a time.
4. Chop up half a green and red chilli, You can add more, all depends on how spicy you like your food!
5. Sprinkle the chillies over the top of your shredded chicken and also sprinkle with a small amount of ground almonds. Then pop into the fridge to set for as long as you can give them. (The longer they set the better the coating will stick to the chicken, I gave these about 3 hours as I made them earlier in the day with the intention of having them for dinner, longest 3 hours of my life might I add because all I wanted to do was eat them)
Once set, Pop into the oven at 180 degrees celsius for 40 mins. Add the beansprouts and chopped onion with about 15 minutes cooking time left.
And there you have it! Low Calorie and Low Carb Salt & Chilli shredded chicken, Easy to make and definitely going to be regular for me without a doubt!
Here is the nutritional values.
Per Serving – Half of above Per Full Recipe
Calories- 338 Calories – 676
Carbs- 7.5 grams (5.5 net carbs) Carbs – 16 grams (12 net carbs)
Protein-45 grams Protein – 90 grams
Fat- 14 grams Fat – 28 grams
Gluten Free Low Carb Pizza
So I’ve been so busy of late and have to admit my blog is feeling a little neglected! I turned 25 last weekend which I spent in the fabulous city of London and somehow contracted the plague (flu) while there so I’m capitalizing on the time I’m spending in bed by updating my blog. I made this recipe about 2 weeks ago and am only getting around to posting it now! This pizza is the perfect “fake-away” meal, It’s low in carbs, high in protein and gluten free! It also cooks quite quickly so you only really need about 40 mins to prep and cook it!! I’ll definitely be making this again, Let me know if you try it out, it has great consistency and really is quite like normal pizza!
Ground Almonds – 40grams
Cream Cheese – 40grams
Grated Mozzarella – 140grams
Tomato Puree – 1 tablespoon
Half an egg
Pinch of salt
2. Remove from microwave and gently add your almonds, salt and egg to the cheese mixture.
3. Once you add all ingredients you will be left with a dough like mixture as seen above.
4. Place your dough in between 2 baking sheets and roll out into your desired shape.
5. Make fork holes all over the pizza to ensure it cooks evenly.
6. Place pizza base into the oven at 220 celcius for 12-15 minutes, for a crispy base flip the pizza over once the top has become a golden brown colour.
7. After cooking the base remove it from the oven and add your remaining 50grams of cheese and other toppings, I used cajun chicken and jalapenos!
8. Return to the oven for a further 5-10 minutes.
There you have it!! A delicious “Fake-away” pizza which is quick and easy to make and that tastes delicious!
*Hat-Tip* to Ditch The Carbs for the recipe
Chinese Style Salt & Chilli Cabbage Rolls
I was trying to think of a nice low calorie way to eat Chinese, because I find out of all the cuisines Chinese is one of the toughest to find low calorie and low carb options. I experimented with the mince a bit and got a flavour I was really happy with so I’m delighted to share it with you!
Chinese 5 spice – 1.5 teaspoons
Light Soy Sauce – 1 tablespoon
Garlic Puree – 1 teaspoon
1 Red Chilli
3 Spring Onions
Pork Mince – 300 grams
Olive Oil – 1 Tablespoon
Savoy Cabbage (leaves as needed for rolling)
- Prep your spring onions, soy sauce, red chilli, Chinese 5 spice, garlic puree and add to your pork mince. Mix thoroughly, cover and pop into the fridge to marinade for as long as you can before cooking.
2. Once you start to cook, pop some oil on the pan and add your mince,breaking it up as much as possible.
3. In a separate bowl whisk your egg and when your mince is cooked enough,add the egg, scrambling it and mixing it into the mince, I usually do this on a relatively high heat to ensure all the egg is cooked quickly and there are no soggy bits.
4. Cut the cabbage leaves from the base of your head of cabbage and pop them into a boiling pot of water, I left them in for about 4 minutes or so, this way they were still slightly stiff coming out and easier to roll without ripping.
5. Once the cabbage leaves are boiled to the right consistency, take them out of the boiling water and pat them dry on both sides. Cut the stem at the base of the leaf as seen in the picture above.
6. Place the mince into the centre of the cabbage leaf and roll up as above.
7. Continue with the other cabbage leaves until all mince is rolled up or you can do as I did and make 8 cabbage rolls and leave some extra mince in the middle, Up to yourself really!
8. Heat up and enjoy
Per serving of 4:
Calories – 340
Protein – 38grams
Fat – 18grams
Carbs – 9 grams (7 net carbs)
Chicken, Tomato & Pesto Butternut Squash
Hi everyone, been a little slow on the upkeep of this blog due to work commitments and so haven’t had much time to try out new recipes. Last week I was in Blanchardstown and wandered into M&S for a head of broccoli for my dinner and came across some interesting ingredients which got me thinking up new ideas for meals. They had courgetti, spiralised carrots, spiralised sweet potato and the one that I went for, butternut squash noodles. The butternut squash noodles piqued my interest because as some may know trying to squeeze one of them things through a spiraliser is a tough ask, not that it can’t be done mind, but when you can buy a packet already done then why the hell not.
So this delicious dinner which I concocted is a tomato and pesto butternut squash “pasta” with grilled chicken, toasted pine nuts and topped with sundried tomatoes, Interested?? You should be it was delicious. A very filling meal which is low in calories high in protein and generally scrumptious, how do you make it you ask? Well here’s how!
Butternut Squash Noodle – 125 grams (half a packet)
Green Pesto – 35 grams
Pine Nuts – 1 tablespoon
Sundried Tomatoes – 2 small slices
Red Onion – 10 grams
Chicken – 1 chicken fillet
Goodness Pasta Sauce (tesco brand) – 1/3 of jar
- Weigh out all of your ingredients and pop them into seperate bowls, (don’t mind my pesto measurement I ended up using less).
2. Put your pine nuts into a clean dry pan and turn on the heat. Toss the pine nuts around until you can see them browning. Once they are browning you take them off the heat and into a bowl.
3. Grill your chicken (I used the george forman for this)
4. Add your sauce and onions to the heated pan and mix in your pesto to taste. Leave this on a very low heat to simmer and heat through.
5. Now the easy part, Pierce the film on the butternut squash noodles and add to the microwave, Not sure what the packet says but I popped them in for 3 minutes.
6. Once the “pasta” is cooked remove from packet and mix in with your sauce in the pan. Mix well so all of the butternut squash has a coating of the pasta sauce.
7. Plate up in whatever way you wish and enjoy
Protein: 32 grams
Carbs: 15 grams (12 net)
Fat: 24 grams.
Frozen Bananut Bites
Hiya guys, How is everyone enjoying this lovely weather we are experiencing! This week I promised you all a few new recipes and I’ve been experimenting with this one! These are frozen “bananut” bites! They’re high in good fats & proteins and are made from all natural ingredients, so they’re paleo and there is no nasty surprises in them. As I’ve decided to make them a sort of frozen treat, not only are they perfect for this summer sun but they’re also filling and refreshing with a yummy fruity zest, The only warning that I will give you with these is that you can’t eat them all, they’re full of nuts which we all know can be high in calories, but one or two of these is all you really need anyway because they are super filling! Ok let’s get too it!
10 grams of Kelkin Natural Smooth Peanut Butter
2 small Bananas
75 grams of “Forest Feast” Natural Nuts & Raisins
1 Tablespoon of Buckwud Natural Maple Syrup
1 Teaspoon of Organic Cacao Powder
Step 1: Blend together your 75 grams of natural nuts & raisins.
Step 2: Add in the cacao powder and lightly mix with a spoon.
Step 3: In a bowl mash your bananas, Then add both the mashed bananas and peanut butter into the bowl with the blended nuts.
Step 4: Add your maple syrup to the mixture and mix together. Things get a bit messy from here on out as I find you can mix it more thoroughly with your hands.
Step 5: Using your hands, take a piece of the mixture and roll into shape. This can be difficult as it is quite sticky, but once you manage it pop it onto some tinfoil and then into the freezer to set (I gave these about 40 minutes but only because I was busy doing something else so they might take less time altogether)
And there you have it! 9 yummy bananut bites for you and your little ones to enjoy!! Make sure and let me know if you try these out!
Calories – Per Batch – 701 Calories (makes 9, and you could make them smaller if you like)
Per Bite – 78 Calories.
*NB* Remember what I mentioned at the beginning even though these are delicious 1 or 2 should satisfy you, so make sure and try and restrain yourself from eating the box, because let’s face it! It can be too tempting sometimes!
Guilt-Free Strawberry Layered Chia Seed Pudding
So I’ve been on the hunt for something quick, easy and healthy to grab in the mornings or when I come in from work and want something sweet, so I made this delicious Strawberry Layered Chia Seed Pudding, which is delicious, filling and unbelievably just like rice pudding except way better for you! Let’s first have a little chat about chia seeds, Chia seeds are one of the most nutrient dense foods in the world and have recently been given the label of “Superfood”and here is a little list of why;
- They’re packed full of Calcium, Magnesium, Vitamin B3, B1, B2, Potassium and Zinc.
- Almost all of the carbohydrates in chia seeds are actually broken down as fibre.
- Chia seeds contain high amounts of antioxidants & protein.
- Chia seeds contain more Omega 3 Fatty acids than salmon (gram for gram)
So if that isn’t reason enough for us to be eating them, they can also help us lose weight! Chia seeds absorb fluid when eaten and so make us feel fuller for longer, you can sprinkle them over your porridge or add them into your smoothies, but this pudding is absolutely delicious and can actually be a low carb, low calorie way to kick your sweet cravings and help you stick to your weightloss plans, so here is how I did it.
- 2 Medium Strawberries
- 25 grams of Tesco Chia Seeds (absolute bargain for 2euro)
- Alpro Soy Yoghurt (plain flavour)
*The reason I only used 2 strawberries & am using alpro soy yoghurt is because I am currently eating low carb and so these were the best options for me to use to keep the carb count down, however you can use any yoghurt or fruits that you like for this recipe.
1.Measure out your yoghurt and chia seeds and add together in a bowl.
2. Mix thoroughly to ensure all the chia seeds are coated with the yoghurt mixture.
3. Chop up your strawberries (and other fruits) and find a glass or container to use to serve.
4. Beginning at the bottom of the glass layer the strawberries then chia seed & yoghurt mixture on top of one another building the dessert up before topping with some strawberry slices.
5. Leave in the fridge for at least a half an hour (I find it nicer the longer you leave it as the seeds fully absorb the yoghurt and have a nicer “rice pudding” texture to them).
6. Repeat and make a few to keep in the fridge for emergency sweet cravings or even for a healthy and filling breakfast to start your day.
7. Enjoy Let me know what flavour combinations you make and what your favourite is!
Calories – 183
Fat – 9 grams
Protein – 7 grams
Carbs – 14 total (9 of which are fibre so 5 net carbs)
N-Ice Cream, Dairy Free, Paleo Ice Cream.
So the summer is upon us and although we got a glimpse of good weather a couple of weeks ago, we haven’t had much luck since. However, the gods are smiling on us once more and we are apparently in for a scorcher in the next few weeks. With good weather comes hard decisions though, the minute the sun is out we are eyeing up every plastic 99 cone outside the petrol stations beckoning us in for some creamy goodness, but fear not! I have discovered a delicious little alternative, which is just as creamy, very filling and low in calories! It’s so easy to make and prep time is less than ten minutes! So let’s get too it, my banasnickers Ice cream
2 tablespoons of peanut butter
300ml of Unsweetened Almond Milk
Cinnamon to taste
- Slice up all four bananas and then pop them into the freezer for an hour.
- Once frozen remove from the freezer and pop into a bowl.
3. Mix the frozen banana slices and almond milk together and blend.
4. Add your peanut butter to the mixture and also add cinnamon to taste before blending once more.
5. Pour into a container and leave to freeze for at least 6 hours (I left overnight and it was perfect)
6. Serve in a nice bowl, top with some nuts and enjoy a guilt free tasty ice cream treat