Breakfast with Rory Best!

This week I attended a special breakfast – an audience with Ireland and Ulster rugby star, Rory Best, no less!

The breakfast, which took place at the House of Sport in Belfast, was hosted by Irish organic yogurt company Glenisk which is the official yogurt supplier to the IRFU.

Over 160 rugby supporters got the chance to meet ambassador Rory Best, as well as take part in a question and answer session with the sporting legend.

Breakfast, as you can imagine, was a great mix of healthy dishes such as Glenisk Greek style Blueberry, yogurt and oat pancakes, and scrambled free range eggs made using Glenisk organic cream.

It was brilliant to see so many young faces who were in awe at meeting their hero! Thanks to Glenisk for the invite and the lovely morning!


Musgrave Healthy Twitter Tasting!

Tonight I was invited by Musgrave Marketplace to try and make some healthy snacks in real time, following the recipes live on Twitter!

I’d never done something like this before and I’m pretty slow when cooking and baking, (checking and double checking the recipe books that I’m doing it right) so I was looking forward to trying it out as quickly as the 140 character Tweets were flowing.

I was sent the ingredients (and the hat!) from Musgrave and the blender from Kenwood and at 6pm I was ready to go!

On the Twitter menu…? A Nutty Banana Smoothie, Hummus and Protein Bounty Balls, all recipes from three time Olympian and cookbook author, Derval O’Rourke!

So how did I get on? Well here are the pics and recipes! It was a thumbs up from the family!

Thanks again to Musgrave- what a interesting way to learn!

Nutty Banana Smoothie

INGREDIENTS

1 banana, peeled
1 tbsp nut butter
3 tbsp porridge oats
1 tbsp milled flax seeds
200 ml almond milk
1 scoop Kinetica chocolate protein powder

Makes one tall glass.

METHOD

Place all ingredients into a blender and blend until smooth.

Pour into a tall glass and serve, or pour into a BPA-free travel cup and take on the go.

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Hummus

INGREDIENTS

1 tin chickpeas, drained and rinsed
4 large garlic cloves, finely chopped
zest and juice of 1 lemon
4 tbsp good quality extra virgin olive oil
1-2 tsp tahini
1-2 tsp tabasco sauce
salt and pepper

Makes four large portions.

METHOD

Place all of the ingredients in a food processor and blitz until you have a smooth consistency.

Season with salt and pepper to taste and serve with crackers.

Store any leftover hummus in an airtight container and keep in the fridge.

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Bounty Bar

INGREDIENTS

3 scoops Kinetica chocolate protein powder
25g raw cacao powder
1tbsp agave/honey
40g porridge oats
40g unsweetened desiccated coconut, plus some for rolling
75ml almond milk
pinch of salt

Makes seven to eight bars.

METHOD

Mix all ingredients together in a bowl.

Scoop out onto parchment paper and form into a flat (about 2cm tall) square. Cut into squares or rectangles, roll in remaining desiccated coconut, and enjoy.

Best stored in an airtight container in the refrigerator

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IMG_7864And relax and enjoy!