week 25 : what have I been learning about this week? Plus the trials and tribulations of a Personal Trainer/Entrepreneur in training

Right let me update you on what has been going on in Abi’s world…week 25…

I am currently in London so this weeks update will only be what I have learnt and I will do a proper one when I can (probably on the train home later on today!!) It has been lovely to get away however I can feel myself getting a bit anxious at the amount of work which I will have to do on my return. It is less than 4 weeks until i go away and the list of things to do is growing by the hour!

 

learn something 25

 

2nd: There is a river in Peru where the temperature of the water reaches boiling point and will boil alive anything which falls in!

3rd: On average 7 Postmen are bitten by a dog every day!

4th: The Spanish Paralympic basketball team from 2000 had to hand back their medals because 10 of them didn’t have a disability.

5th: A formula 1 car changes gear 50 times quicker than a human eye can blink.

6th: Google receives 54,000 queries a second which equates to 90 billion per month.

7th: It costs the city of London £3.8million to clean up litter from the square mile.

8th: London Pride takes place every year on the Saturday closest to the anniversary of the Stonewall riots of 1969.

 

I will no doubt update this post later on and fill you in properly on what I have been up to so stay tuned……

 

Love Abi xxxx

 

I have one of my favourite fitness you tubers @AmandaBucci to thank for this super simple recipe.

I have one of my clients to thank for the genius idea of making a batch and freezing them so you can grab and pop in the toaster when short on time.

Low carb protein waffles using snickerdoodle pescience protein

Don’t panic if you don’t have a waffle maker, this recipe will transfer to making protein pancakes just as well.

These are super macro friendly, low carb and only contain 4 ingredients!

Low carb protein waffles using snickerdoodle pescience protein

My favourite toppings are berries and some fromage frais (maybe even some nutella if I am feeling sassy!) But you can serve with whatever you like! A perfect weekend brunch option, or post workout meal!

I used PEScience Select protein powder in this recipe as I have found that because it is a whey and casein protein blend the waffles don’t go quite as dry as using just a whey protein. You must use a whole egg rather than just egg whites. The liquid part can be any type or milk, or even water.

Low carb protein waffles using snickerdoodle pescience protein

Ingredients
One scoop Protein Powder
1 egg
1 tsp baking powder
Unsweetened Almond Milk

How to?
Pre-heat your waffle maker (or frying pan if making pancakes)

Low carb protein waffles using snickerdoodle pescience protein

In a bowl add first three ingredients and then add as much milk as necessary to make a batter. You don’t want it too runny or too thick.

Spray waffle maker with low calorie spray (crucial as I have found out on more than one occasion!). Then add a spoonful of your mixture, allow to cook for about a minute (will completely depend on the heat settings of your waffle iron) But be careful not to overcook as this will make them too dry.

protein waffle fail

Serve with your favourite toppings!

Low carb protein waffles using snickerdoodle pescience protein

Why not make double or triple the batch, and then freeze them for a rainy day. They taste just as good when popped in the toaster at a later date!

Nutritional Information: (without toppings)
Calories: 194
30g Protein; 2g Carbs; 8g Fat

Low carb protein waffles using snickerdoodle prescience protein myfitnesspal

Simples.

Love Abi xxx

Sprouts are probably one of my favourite vegetables. They definitely get an deserved bad reputation in this country; most people associate them with just a soggy necessity scraped to the side of Christmas Dinner. But if cooked correctly, they are so tasty! Whilst in America I was genuinely shocked at how often I saw them on a restaurant menu, it was actually more of a surprise if they weren’t included in one of the dishes or as a side order!

Brussel Sprouts, sunny side up eggs, brunch, breakfast , warburton's bagel thin

One of the most memorable breakfasts that we had was at Ollo’s restaurant in Malibu. We had just finished a 2 hour hike through the Santa Monica hills and were absolutely starving. We had looked this place up online beforehand so were expecting good things, and boy were they good. We decided on this ‘Brussels Sprout and Pancetta’ dish as it sounded unusual and not your standard breakfast egg offering. It was delicious.

Oslo Restaurant Menu Malibu. Los Angeles brunch, sprouts, pancetta

So many different flavours and textures on one dish; the roasted chickpeas were something which I had never tasted before; the tomatillo salsa was spicy yet refreshing; the sprouts were sliced thinly and seasoned just right and the egg was perfect runny-ness. I knew instantly that I was going to have to try and recreate this at home.

OLLO's Malibu Brunch, Los Angeles, Brussel Sprouts and Pancetta, Roasted Chickpeas

This one takes a little bit more time, so something to save for a weekend brunch or even a midweek dinner if you can. Quinoa is one of my favourite grains, and by adding it to this dish you are also upping the protein content. I included some ham but just skip this bit if you want to make it vegetarian. Making your own salsa is definitely worth the effort, it tastes so much fresher and flavourful than a shop bought version. You can make a batch of the roasted chickpeas,pop them in a tupperware container and use to top salads or even soups instead of croutons.

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Ingredients
60g Sliced Brussel Sprouts
20g uncooked Quinoa
1 slice ham
10g chopped sundried tomatoes
1 sliced spring onion
Salt and Pepper
20g Chickpeas
1 egg
Low calorie spray

For salsa:
1 tomato
1 spring onion
red chilli
fresh coriander
salt and pepper

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How To?
Roasted Chickpeas
Pre-heat oven to 200 degrees. Drain and wash your can of chickpeas and pat dry. Remove any of the shells. Make sure they are pretty dry before putting on a baking tray with some low cal spray and seasoning with salt and pepper. You want to roast them for about 20-30minutes. Every 10 minutes just give them a shake and check that they are okay. Once roasted, remove from tray and toss with any spices which you might like, I used some smoked paprika this time.

Roasted Chickpeas

Salsa
Dice the tomato, slice the spring onion and cut up chilli and coriander to taste. Add to a small pan and heat until everything starts to breakdown, you might need to add a little bit of hot water to ensure doesn’t dry out or burn.

Homemade Tomatillo Salsa

Cook the Quinoa according to packed instructions. Once cooked, add the sliced sprouts and stir. You might need to add a little bit of extra water at this point. Season with lots of black pepper and a little bit of salt. Then add the ham, spring onion and sundried tomato pieces. This should only take 3-5 minutes to come together as you don’t want to overcook the sprouts!

sprouts and quinoa

Fry your egg, I like to flip mine but be careful not to break the yolk if you do! Or you could poach if you prefer.

Serve up the sprouts mixture, scatter on the roasted chickpeas, drizzle your salsa over the plate and then top with your egg. Add a slice of thick sourdough bread or I toasted a bagel thin to go with mine. Absolutely delicious!

Brussel Sprouts Brunch

Be open minded and try something different for brunch!

Love Abi xx

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Nutritional Information (without bread)
Calories: 276
15g Protein; 30g Carbohydrates; 6g Fat