ricotta and raspberry wholemeal pikelets!

These ricotta and raspberry whole meal pancakes are so good but feel so naughty!
light and not too sweet these are a perfect treat breakfast or light lunch.
I serve these with cinnamon caramelized bananas and fresh raspberries.

You'll need:
1/2 cup of wholemeal self raising flour
1/2 cup of light milk
1 egg
1tbsp extra light ricotta
1/4 cup of fresh or frozen raspberries.
15 mls (3 teaspoons) of maple flavoured syrup

serving suggestion:
1 small banana (6 inch or less)
1 teaspoon brown sugar
pinch of cinnamon.

makes 10 medium pikelets.

How to:
1. combine the SR flour, egg and milk together until combined before adding the ricotta and raspberries and mix well.
2. using a non stick frypan cook the pikelets on a low heat, two at a time until cooked through, lightly golden and fluffy.
3. once you have cooked the pikelets slice the banana length ways into about four pieces. combine the brown sugar and cinnamon together. Lightly spray the fry pan with oil and place the banana on the pan and sprinkle with sugar/cinnamon mixture. fry for about 30 seconds on each side until lightly browned and caramalised.
4. serve 3 of the pikelets with the banana and a side of fresh raspberries. pour on the maple syrup and enjoy!!

3 pikelets with banana, raspberries and maple syrup is 260 calories.

Healthy and yummy baked beans

Just quickly, I started a 12 week body (and lifestyle) transformation yesterday and I am so into it this time, motivated and enjoying good food so I'm sure I'll be making more time for recipe writting over the next few months :)

Here is my recipe for very yummy and much healthier bakes beans, none of the sugar or preservatives that you'll find in the tinned variety!
So quick and easy... took me 8 minutes all up to make these beans, toast some thick wholemeal bread and poach an egg.

You'll need:
1/2 small onion
1tsp minced garlic
tiny dash of olive oil.
1 can of cannellini beans
2 tsp worcestershire sauce
100mls passata (tomato puree)
salt and pepper to taste

To serve:
1 cup of baby spinach
2 eggs (poached)
1 tomato diced
2 slices of wholemeal toast.

How to:

1. finely dice the onion and throw in a small saucepan over a medium heat with a tiny dash of olive oil, add the garlic and soften.
2. add the passata and fry off for a minute or so before adding the drained beans and Worcestershire sauce.
3. reduce the heat and add the salt and pepper and simmer for three minutes.
4. serve with baby spinach, diced tomato, poached egg and toast :) ENJOY!

this recipe makes enough for two.
when served as suggested 1 serve = 390 calories. (one egg)