Fulfil Nutrition: White Chocolate and Cookie Dough Protein Bar

It would take some doing to knock Grenade Carb Killas off the top spot, was Fulfil Nutrition up to the challenge?

Fulfil Nutrition White chocolate and cookie dough review

I rarely have protein bars, I only really have them as a back up if I am out all day or travelling; you wont see me eating them at home, I would much rather eat ‘real’ food. However I do always have some stashed away in the cupboard for these times of need. I had tried the Fulfil Nutrition Cookies and Cream bar months ago when we got some delivered at the gym, I wasn’t impressed. But when they announced their new range of flavours, I knew I would have to give them another chance.

Cookie dough annnnd White chocolate?! Sounds like it should be a winning combination right?

Fulfil Nutrition White chocolate and cookie dough review

With similar calories and nutritional information to the Grenade bars, they are just under 200 calories, 21g Protein, 11g Carbs, 7.3g Fat and 7.8g Fibre. But what about the taste?

It was good. Really good.

There is cookie dough, a caramel layer, some crispy bits and then surrounded by white chocolate. It isn’t overly chewy like some protein bars can be, the chocolate is really creamy too.

I judge protein bars on whether I would be willing to purchase a full box of them, this one I definitely would (once my stock of Carb Killas has gone down!)

9/10 from me!

I just need to find the other new flavours to try now! Have you tried any of these bars? Which one is your favourite?

Love Abi xxxx

January Blog a Day 24/31

I fancied something a little bit different to my usual veggie scramble for breakfast this morning, and as I had seen a few variations of this recipe floating about recently, so I decided to try and put my own spin on it using some of my own personal favourite flavour combinations!

Makes a change to your boring bland beige toast or cereal on a morning that is for sure!

A hit of veggies and protein in a spicy flavoursome sauce. Yum. If you don’t have time on a weekday morning than have it for dinner, or save it for the weekend. I may be biased but would highly recommend you give it a go!

Feta and Sundried tomato shaksuka

2 eggs
200g chopped tomatoes
30g feta cheese
20g sundried tomatoes
30g pepper
30g mushrooms
50g courgette
30g red onion
100g baby spinach
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp ready chopped garlic
sprinkle of dried chilli flakes
salt and pepper


#1 Spray a pan with frylight and then add in your chopped vegetables. Season well with salt and pepper. Stir and cook for a couple of minutes

#2 Add the garlic and spices, chilli flakes to taste then the spinach, allow to cook until spinach has fully wilted down.

#3 Now pour in your chopped tomatoes and give it a good stir for a further couple of minutes.

#4 Make little wells in your mixture and crack in the eggs.
#5 Sprinkle on your diced feta and chopped up sundried tomatoes.

#6 Cover and cook until egg whites are done – should take about 5-6 minutes for egg whites to cook but yolks remain runny!

Feta and Sundried tomato shaksuka

Deeeeelicious and hit the spot this morning!

Give it a go 🙂

Love Abi xxxx

January Blog a Day 5/31

Need to spruce up boring chicken breasts? Give this recipe a try!

(PS Apologies for the photo quality on this post – dark wintery nights do not provide the best lighting!

Spinach, Ricotta and Sundried Tomato Chicken - healthy

1 chicken breast
50g baby spinach
30g Ricotta
100g Passatta
1tsp ready chopped garlic
20g Low fat cheese – grated
20g sundried tomatoes

Pre- heat oven to 200 degrees.

In a dry pan, wilt the spinach (i like to tear mine up so not as many big chunks). Add the ricotta and stir to melt. Season with salt and pepper. Chop the sundried tomatoes up and add to the mixture.

Slice chicken breast in even instalments; taking care not to go all the way through

Spinach, Ricotta and Sundried Tomato Chicken - healthy
Spoon the mixture into the slits of the chicken.

In an oven proof dish, combine the passatta and chopped garlic. Place the chicken on top. Sprinkle over some paprika and the grated cheese.


Pop into the oven for 25minutes or until chicken is cooked through.


Love Abi xxx

Spinach, Ricotta and Sundried Tomato Chicken - healthy Hasselback Butternut Squash

Now that it is become colder, it is natural to want to swap salads out for stews and smoothies out for soups. Winter means warm comforting hearty food.


In the past soup has had a bit of a bad rap from myself. A lot of people I speak to will have a ‘cup-a-soup’ for lunch and think that that is enough…IT IS NOT. A 100 calorie watery soup is not a substantial meal to sustain you for the rest of the day. But one of my major problems with soup is the lack of protein which they contain; so the majority of the time I don’t think that they deliver the best balanced nutritional profile. They are brilliant in terms of being able to pack a ton of vegetables and goodness in but unless you have a piece of chicken on the side, this meal will struggle to meet your protein requirements.


However, I know I love soup, so rather than discount it, I had to find a way of improving its nutritional value. I think I have managed it with this Spicy Squash Soup. The secret ingredient is a tin of mixed beans, which when blended with the vegetables leads to a thicker consistency too.


My Dad loved this one, and he is a tough critic to please! The smell which it made whilst simmering away one Sunday afternoon filled the house and everyones mouth was watering!

There is also the added benefit that it is suitable for vegetarians! I did use reduced salt chicken stock in the accompanying youtube video, but simply because I didn’t have any vegetable stock in the cupboards so swap this out if you want to.

I think this could become my ‘go-to’ winter soup recipe this year!


1 tbsp quinoa
Half a red onion – diced
Half a leek – sliced
1 Carrot – diced
1 stick of celery – diced
250g Butternut Squash – peeled and cut into cubes
1tsp ready chopped garlic
1/2 tsp dried chilli flakes
1 litre stock
300g tin chopped tomatos
300g mixed beans (i used the ones in taco tomato sauce form Tesco)
Salt and Black Pepper
Fresh Basil


How to?
1) Add quinoa to a large saucepan and dry fry until it starts to turn a golden colour.
2) Add the garlic, onion, leek, carrot, celery and squash to the pan and cook for about 8-10minutes, they should begin to soften.
3) At this point add the stock, bring it to the boil and then reduce the pan down to a simmer for 20minutes.

4) Now it’s time to put the chopped tomatoes and beans in, as well as the chilli flakes and some black pepper. Simmer for a further 20minutes or until all the vegetables are soft.
5) Take the soup off the heat and then using a stick blender, blend until desired consistency. I like to leave a few chunky pieces in rather than have it completely smooth!
6) Have a taste and if necessary add some salt and pepper to taste.
7) Before serving add a couple of sprigs of chopped basil.

I really do love this one, and it created dinner for 3 days for me. I left mine in the pan, covered on the hob and then just reheated some as needed. But you can transfer to tupperware and pop into the fridge for up to 3 days, or into the freezer to save for another day!


Let me know what you think!

Love Abi xxx

A frequently asked question… ‘What can I snack on?’

I must get asked this at least once a week. I find it a little bit difficult to answer as snacking isn’t something which I do all that often, I personally tend to stick to bigger meals across the day which I have found keeps me more satiated and full.

But I recognise that this isn’t the case for everyone so here are some of my top tips for snacking.

One of the main problems I see is the lack of protein in peoples diets, one way of increasing this is by swapping one of your snacks out for either a protein shake or a protein bar. My current favourites are the Snickerdoodle Protein powder by PEScience or Chocolate Caramel from MyProtein. In terms of protein bars, here is a link to the blog I wrote on my top 5! (pssst Cinnamon Twist Combat Crunch is number 1!)


Not quite as easy as fruit to have on hand to snack, but if you are prepared then chop up some carrot, cucumber, celery, red pepper, and pop in some tupperware to have at hand if you get a case of the nibbles. You can always add a little bit of hummus or peanut butter as a dip.


I would recommend whole fruit here over smoothies or juices. Somebody told me they had made up a juice with a banana, an apple, some strawberries, two kiwis, some frozen blueberries and orange juice. Could you eat that all in one go? Nope, but I bet you would down a juice in no time. Eat your fruit, don’t drink it. My favourites include strawberries, melon and apples.


Low Carb options
Rice cakes, Alpen Light bars, mini bags of popcorn, rich tea biscuits, fibre 1 brownies. All of these options will come in at under 100 calories and feel a bit more ‘treat like.’


10 Calorie Jelly – Strawberry and Raspberry are my favourites. Tip into a bowl with IMG_0115a serving of fromage frais or greek yoghurt for a filling snack.



Weight Watchers Layered Fromage Frais yoghurts – I like these because they have a balanced profile of protein and carbs, only 50 odd calories per serving. The cherry one is my favourite.



Untitled design-58Aldi Mini Milk Lollies – At less than 40 calories, these are my go to if I just want something cold and refreshing.




Dark Chocolate – I try and buy the mini bars from Aldi to engage some form of portion control. The higher cocoa content the better, but I also like the Sea Salt version which they do.



Diet Drinks – Sometimes just having a glass of diet Lilt, or Pepsi Max will get rid of any cravings I may have.



Cottage Cheese/Babybel/Laughing cow triangles – strange one, but works.




What are your current favourite snacks? Is there anything I need to rush out and try? I am always on the lookout for new products to try and share with my clients so let me know!


Love Abi xxx