Home
About Chelsea
Coaching
Recommendations
Contact

Select Page

I'm here to help....

Get in touch using the box below or reach out on social media.

Email Address

Full Name

Phone Number

Message

Follow Me

That swirl 💕

Chocolate Salted Caramel Porridge with
Strawberry @nushfoods, Deep Roasted Extra Crunchy @pipandnut, Frozen Strawbs, Cacao Nibs & Mulberries

Alll my favourite things in my favourite bowl, I just need some @3bears_uk back in my life now.

#proteinporridge #porridgelover #porridgebowlgoals #glutenfreevegan #freefrom #nourish #nutrition #thatswirltho #nutbutteraddicts #nutty #breakfast #foodiefood #foodie #foodporn #breakfastideas

Granola Banana Bread

Possibly the nicest banana bread I’ve ever made but a recipe I’ll never be able to recreate as I was using up the end of things in the cupboard

Feel free to give it a go 😂

INGREDIENTS

50g butter 50g almond butter melted together
4 ripe bananas, mashed up
1 medium egg, beaten
1 splash of vanilla extract
1 tsp of bicarbonate of soda
1 pinch of salt
160g flour mixture
I used the following-
30g Teff flour
30g Spelt flour
100g GF Self raising flour
80g Vanilla Protein (I used @awesomesupps vegan vanilla)
Plant milk as needed, I didn’t measure sorry.
@aldiuk Protein Granola

METHOD 
1) Preheat the oven to 180°C. Line 1 large or 2 small tins with baking paper.
2) Mash the bananas into a big mixing bowl. Mix in the melted butter mixture, egg and vanilla extract.
3) Add the bicarbonate and salt and mix in the combined flour mixture last.
4)Pour into the prepared tin and top with Granola mixture or any other chosen topping, pushing it in a little to ensure it doesn’t all fall off once baked
5) Bake for about 45 mins to 1 hour if in a large tin 25-35 mins if using two small, remove and cool in the tin for 10 minutes then remove onto the rack. Allow to cool completely before slicing.

*12 Week Transformation*

Rachael has achieved so much more than weightloss in the past 12 weeks, trying new and feared foods, learning new skills in the kitchen, working on sleep, stress management and building a healthy and happy relationship with food.

I am so incredibly proud of Rachael and her openness to change. I hope you’ll join me in celebrating her success 👏🏻👏🏻👏🏻

Testimonial

Whether you believe in the right moment or not I can say for me I had been ‘thinking of doing something’ for a while but then felt a shift in wanting change so I jumped on that and contacted Chelsea. I’m so glad I did.

It’s been great to have Chelsea in my corner bringing her knowledge, tailored ideas, fresh perspective, encouragement and kindness each week. Food is so emotive and her approach was a safe space for me.

I imagined the first item on our agenda was the cardamom bun but it just never was! Yes my ‘relationship’ with a certain bakery has been recalibrated but I still eat buns, still love them. Chelsea got me there but in a different way. Relief all round.

Every single week the wins in a range of associated areas have far far outweighed the challenges. Lots of good surprises. A quick example; I assumed feeling initially creaky and stiff first thing was about getting on a bit however a few weeks in this stopped. So for me the gains are beyond weight loss. (Totally chuffed with the weight loss too!)

I have eaten well and I have eaten plenty. Spoiler alert: protein matters. Who knew? Maybe everyone! But I do now.

@rachaela734

Twix “Ice Cream” Bar

* No bake.
* Won’t cost you £1,0000 in nuts and medjool dates
* Can be made over a few days so doesn’t require a big attention span or a lot of time all at once
* GF, VG

This recipe turned out especially well considering I accidentally combined two different ones. Happy accident indeed.

I made it over 3 days, 1 step at a time.

Biscuit Base
70g Oat flour
70g Chocolate Salted Caramel Protein Powder @awesomesupps (vanilla would work too)

60g Almond Flour
2 tbsp coconut oil melted
1 tbsp caramel syrup @sweetfreedomuk
2 tbsp Plant milk (more as needed)

Step 1
*Add dry ingredients to a bowl and mix well
*Melt coconut oil & add wet ingredients to dry
*Once the mixture is sticky, press into a lined loaf tin or tray and place in the freezer for 1-2 hours or overnight

Caramel layer
140g dates (I used the cheap ones, I’m sure medjool would be even better)
4 tbsp tahini
3-4 tbsp milk of choice (enough to blend)
Pinch Salt

Step 2
*Add all ingredients to a blender or food processor and blend until the mixture is smooth.
*Pour on top of your biscuit layer and place back into the fridge or freezer to set.

Chocolate layer
1 large @lindtuk 85% bar
(Should have added coconut oil but I forgot)

Step 3
*Remove tin from the fridge/freezer and allow to warm to room temperate/warm enough to be able to carefully cut to size. I did some big ones and some small.
*Melt chocolate in a bowl over a low heat on the hob or the microwave
*set up a cooling rack or a flat tray lined with some parchment paper ready for your chocolate covered bars to set
*Dip bars into melted chocolate or drizzle chocolate over the top if you’d prefer
*set in the fridge for a softer bar or the freezer for an ice cream bar

Next time I think I’ll add some nuts for a snickers like texture and maybe even a banana ice cream layer?? What do you think ?

Baked French Toast Hot Cross Bun

High Protein, Easy & Delicious

Recipe below

Please give it a like & save & let me know if you make it

You’ll need
• 1 hot cross bun, (mine was @marksandspencerfoodpr Free From) sliced in half then chopped into pieces.
• 1 egg whisked or 1 flax egg
• 100ml plant milk
• 1 scoop vanilla protein powder (I used @awesomesupps of course) sub for a splash of vanilla extract if not using protein powder
• 1 tsp cinnamon
• 1 baking dish, lightly greased
• 1/2 banana sliced (optional)

Method
• preheat oven to 180
• whisk together your protein powder, egg, cinnamon & milk.
• add your chopped hot cross bun to the mixture and allow to soak for 5 minutes, ensure all sides are covered
• pour into your baking dish, add in the banana slices and bake for 12-15 minutes

I imagine this would be amazing with the chocolate hot cross buns I’ve seen too!

#easter #easterfoodideas #hotcrossbunsrecipe #highproteinhotcrossbun #highproteinbreakfast #breakfastideas #baked #frenchtoast #glutenfree #dairyfree #freefrom #nourish #balancedlifestyle #tastyfoodideas #tastyfood #shebakesshelifts #accidentlyvegan #cinnamonlovers

Subscribe To My Newsletter For Free Recipes, Tips, Tricks & Updates!

Success!

Email

Facebook
Instagram

c2019 Chelsea Lea Nutrition