Lemon Raspberry Bake – Nutrition Coach Sinead

Happy stomach kinda breakfast/snack

Last Sunday I chatted on my difficulty with my Gut and shared a Feed.Fuel.Perform blog post by Dr Sinead Roberts on the importance of Gut health. The below is one of the recipes that Sinead had designed with me in mind to help fuel my day but also keep my stomach happy. It’s also her way to try sneak banana into my diet (I hate them, like hate them!)
Give it a go! It’s a great breakfast, I like to heat mine up before having it with my coffee in the morn. Also easy to have if you battle eating first thing 🙂 – Coach Misty

Macros:

Protein 11
Fat 5
Carbs 30

Lemon Raspberry Bake (serves 10)
Ingredients:

600g tinned chickpeas, drained
400g ripe banana
60g almonds or pecans, chopped
200g fresh or frozen raspberries (other berries would work too!)
80g honey
2 scoops vanilla / caramel protein powder
Juice of 1 lemon
Zest of 1 lemon
½ tsp vanilla extract
½ tsp baking powder

Method:

Blitz the chickpeas, banana and lemon juice in a blender until smooth
Tip into a mixing bowl and add all the remaining ingredients except the berries and stir until combined
Fold in the berries until just combined.
Pour the mixture into a lined baking tin and bake in a preheated oven at 160 celsius for 35 mins, until golden and crispy on top and still soft inside.
Turn on to a wire rack to cool, store in an airtight container in the fridge and eat within 5 days. These also freeze well, for longer storage!


Wednesday Oly Club

1) Below the knee Hang power clean
3 x 2@80% or RPE 7/8

2) Front squats
3 x 2@80-85%

3) 3 pos clean deadlift

3 x 2
4) BTN Split jerk + Split jerk
3 x 1+1@75-80%

5) Chin ups
3 x 5-10

Sunday Oly Club

1) Power snatch + BTK Hang power Snatch
3 x 2@ 70-75%

2) Snatch balance
3 x 2@RPE 8

3) Back squat
3 x 2@80-85%

4)Landmine press
3 x 6/8

5) Hamstring curls
3 x failure.