Blogging and social media often get a bad rap these days – so much so that sometimes it’s easy to forget the many positives they can have. I have had the opportunity to get to know so many great people through social media, and form connections with people I would otherwise never have met! Ryan, creator of Endorphin Stew, is one of the few bloggers I have had the pleasure of knowing in person. He’s a genius in the kitchen, and is always coming up with innovative healthy recipes. I decided to recreate a few of his recipes, and put my own twist on them for our collaboration – hope you enjoy!
My absolute favourite recipe from this whole collab is Ryan’s courgette bread. It tastes absolutely delicious – got the thumbs up from my family too! It’s really easy to make, and has a sneaky serving of veg – winning! I’ll definitely be making this again – can’t wait to experiment more with the recipe. (See Ryan’s original recipe here)
Makes approx 8 servings
- 1 medium courgette
- 120g Oats, blended into a flour (I used a Nutri-bullet)
- 30g Chia seeds
- 2 large eggs
- 1 medium-sized ripe banana
- 15g whey protein powder (I used MyProtein Cookies and Cream flavour)
- MyProtein Toffee Flavdrops (about 10 drops) or 1 tsp vanilla extract
- 45g (3 tbsp) Sweet Freedom Fruit Syrup (or Honey)
- 1 tbsp baking powder
- Pinch of salt
- Preheat the oven to 180C.
- Grate the courgette finely into a mixing bowl.
- Add the rest of the ingredients and mix thoroughly.
- Grease a loaf tin with a little coconut oil (or butter) and pour in the mixture.
- Bake for 20-25 minutes or until a skewer comes out clean.
- Leave to cool on a wire rack for about 20 minutes, then slice and serve smothered with some almond or peanut butter!
Per slice – 127kcal 3.1g Fat, 18g Carbs, 6g Protein
My next recreation took the form of Ryan’s Teriyaki Courgetti. I’m usually pretty boring when it comes to savoury food – I just whack a load of veg and meat in a frying pan with some spices and hope for the best! It was so nice to have an actual recipe for a sauce to go with my stir fry for once – and this one is delicious. The recipe also makes three servings, so it’s handy for meal prep. (See Ryan’s original recipe here)
- 3 courgettes – 1 per serving
- 3 chicken fillets, diced
- 2 tsp Sweet Freedom Fruit Syrup (or Honey)
- 1 tbsp nutritional yeast
- 15g milled chia seed
- 4 tbsp soy sauce (use Tamari to make gluten free)
- 2 tbsp olive oil
- 1 tsp basil (I used dried basil but fresh would taste better!)
- 1/2 tsp chilli powder (or according to taste)
- 3 bell peppers
- Add the fruit syrup, soy sauce, chia seed, olive oil, basil, chilli, and nutritional yeast into a small bowl and mix well to make your sauce.
- Chop the peppers and add to a heated frying pan containing a little oil/low calorie spray. Stir-fry until soft.
- Set peppers aside, and add the diced chicken fillets to the frying pan, cooking until fully white throughout.
- Add the peppers back in, along with the sauce and mix the lot together, stir-frying for a further 3-5 min.
- In the meantime, spiralize the courgette into ribbons. You can add it into the mixture, or leave have it raw with the teriyaki – I find it gets a but soggy when cooked so I prefer it raw!
- Add the teriyaki chicken onto the courgetti, and enjoy!
Per serving – 346kcal, 9.6g Fat, 14.5g Carbs, 46.4g Protein
Raspberry Oat Loaf
So the third recipe I made is Ryan’s raspberry oat loaf – yeah, I really like bread! Carbs ❤ The oat loaf is delicious, perfect for satisfying any sweet tooth. You could also try swapping the raspberries for other berries, cacao nibs, chocolate chips etc. to switch it up! (Original recipe here)
Makes 10 slices
- 210g oats
- 100g yogurt (I used Alpro coconut soya yoghurt)
- 1.5 tbsp cinnamon
- 1 tbsp baking powder
- 1 medium-sized ripe banana, mashed
- 1 tsp salt
- 1.5 tbsp Sweet Freedom Fruit Syrup (or honey)
- 1/2 punnet raspberries
- 8-10 drops MyProtein toffee Flavodrops or vanilla essence
- Coconut oil/butter to grease
- Preheat the oven to 180C
- Add the oats, baking powder, and salt into a mixing bowl, and mix well.
- Add the cinnamon, banana, fruit syrup, and flavdrops and mix.
- Add the yogurt to the mix and stir until the mixture comes together.
- Mix in the raspberries with the mixture, then pour into a greased loaf tin.
- Bake for approx 20 min, until a skewer comes out clean.
- Leave to cool on a wire rack for a few minutes before slicing. Tastes great with a dollop of nut butter on top!
Per slice – 105kcal, 1.5g Fat, 20g Carbs, 3.2g Protein