Monthly Archives: May 2016

Almond Butter Overnight Oats

If you’re pressed for time in the morning this is a great time saver as you can prep it the night before

What you’ll need:


  • 120ml of unsweetened almond milk
  • 2 x tablespoon almond butter 
  • 1 x tablespoon chia seeds
  • 1 x tablespoon agave nectar (honey can be used as an alternative)
  • 1 x teaspoon cacao powder
  • 1 x scoop of optimum nutrition chocolate whey protein
  • 40g of rolled oats 


  • Sliced banana, blueberries, strawberries or any fruit
  • Flaxseed or additional chia seeds
  • Protein granola

How to make it:

  1. In a small bowl/ mason jar add the almond milk, chia seeds, almond butter and agave nectar and stir together to combine
  2. Stir in the oats and press down with a spoon to make sure all oats are immersed in the almond milk
  3. Stir in cacao and whey protein powder (you may need to add a little bit of milk depending on the consistency you prefer)
  4. Cover securely with a lid and set in the fridge overnight
  5. In the morning, open and garnish with whatever toppings you like




Basic Houmous

Serves 2-4 (dependent on portion size)

What you’ll need:

  • 1 x 400g can of chickpeas (reserve the liquid and a few whole chickpeas)
  • 3 x tablespoon quality extra virgin olive oil (I used Fillipo Berio)
  • 2 x tablespoon freshly squeezed lemon juice
  • 1 x teaspoon salt (can be substituted for 5 x black olives)
  • 1 x teaspoon tahini
  • 1 x garlic clove
  • Paprika
  • Coriander or parsley leaves – just for decoration


  1. Rinse chickpeas in cold water and put into your food processor/ nutribullet
  2. Add in the tahini, lemon juice, salt, garlic and 7 tablespoons of the reserved liquid from the chickpeas can
  3. Blend until smooth
  4. Add in the olive oil and re-blend until fully combined and smooth
  5. Scoop out into serving dish
  6. Sprinkle with paprika
  7. Decorate with a few whole chickpeas
  8. Drizzle with some more extra virgin olive oil
  9. Sprinkle with coriander/ parsley
  10. Eat and enjoy