Food Diaries from a Sports Model Archives | 180 Nutrition

Tag Archives: Food Diaries from a Sports Model

Chocolate Chia and Nut Truffles

Chocolate Chia and Nut Truffles

Angela: Love these simple healthy high protein treats. Simple to make and you have a healthy treat ready to go when you are feeling the need for something sweet. Thanks for the recipe Angeline…

Ingredients

Method (makes 12 balls)

  1. Place the 5 scoops into a mixing bowl along with the vanilla powder.
  2. Mix in the maple syrup and filtered water until it forms a paste.
  3. Shape into balls (I made 12) and toss in a bowl with desiccated coconut.
  4. Refrigerate to harden and then enjoy!

You can find more awesome recipes here and you can follow Angeline here.

Other Posts By Angeline:

Order 180 for your recipes here

 

Protein Rich Orange & Polenta Cake

Protein Rich Orange and Polenta Cake

Angela: I love orange and polenta cake, especially this clean eating version as it’s high in protein, crap free and low in sugar. This makes for a fantastic recipe when you have guests and friends over and a great excuse to use your best cutlery and china!

The recipe is courtesy of fitness model Angeline Norton. She is one of our ambassadors who is always inspiring me with her baking. Enjoy…

Ingredients

  • 100g unsalted butter, at room temperature, plus extra for greasing
  • 100g granulated stevia/ Norbu sweetener
  • 3 large free-range eggs
  • 1 teaspoon vanilla essence
  • 100g ground almonds
  • 2 scoops coconut 180 protein powder
  • 100g coarse polenta
  • zest of 1 orange
  • 1 teaspoon gluten-free baking powder
  • crème fraîche or plain yoghurt, to serve

For the syrup

  • 150ml orange juice, (from about 1 large orange)
  • 50g granulated stevia

Method

  1. Preheat the oven to 160 and grease a 20cm springform tin, line the bottom and sides with baking paper and grease again.
  2. Beat the butter and natural sweetener in a large bowl until light and creamy. Beat in the eggs, one by one, then stir in the vanilla essence.
  3. In a small bowl, combine the ground almonds, 180 powder, polenta, orange zest and baking powder, then stir this into the cake mix. Pour the mixture into the tin and bake for 40–50 minutes, until the surface is light brown and the cake is coming away slightly from the sides of the tin.
  4. Remove the tin from the oven, leave to cool for 10 minutes, then turn out onto a plate. This cake will be quite moist and a little fragile, so handle carefully as you remove it.
  5. To make the syrup, put all of the ingredients in a saucepan and simmer over a low–medium heat for about 10 minutes. Set aside to cool.
  6. Prick the cake all over with a skewer, then brush generously with the syrup. Serve in slices with a dollop of yoghurt or on it’s own.

You can find more awesome recipes here and you can follow Angeline here.

Other Posts By Angeline:

Order 180 for your recipes here

 

Healthy Baked Blueberry Cheesecake

Baked Organic Blueberry Cheesecake

Angela:  A healthy version of the classic cheesecake. Gluten free, plenty of good fats, protein, antioxidants and fibre. Do yourself a favour and give it a go!

Angeline: I love watching food shows, it’s definitely one of my guilty pleasures and I find a lot of inspiration from watching them. But what I get a kick out if doing is making naughty treats and desserts not so naughty and making them healthy and guilt free!

A typical cheesecake contains digestive biscuits for the base which contain a lot of sugar, vegetable oil and wheat which we know is bad news for our tummies and general health so instead I use 180 Nutrition coconut protein powder which is sugar free, a great source of fibre and has a lovely coconut flavour. For the main cheesecake component I made my own organic cream cheese which is simply made from hanging 1kg of organic yogurt wrapped in a muslin cloth for 12-24 hours and your left with an amazing little ball of homemade cream cheese that is made from organic milk so no nasty hormones or antibiotics in sight!

You are saving yourself at least a 1000 calories by making my version of a cheesecake and you are definitely not losing out on flavour as this dessert is a winner!

Ingredients

  • 1/2 cup desiccated coconut
  • 1/2 cup 180 Nutrition coconut protein powder
  • 1/2 cup almond meal
  • 100g butter, melted or coconut oil
  • 300g cream cheese, at room temperature (I made my own)
  • 1/2 cup granulated stevia/ Norbu sweetener
  • 1 tsp vanilla extract
  • 3 large eggs, at room temperature
  • 100g frozen blueberries, slightly thawed.

Method

  • Place the almond meal, desiccated coconut and protein powder in a bowl. Add butter and combine.
  • Press biscuit like mixture over base of a 24cm round cake pan with a removable base. Refrigerate until required.
  • Preheat oven 180C.
  • Using an electric mixer, beat cream cheese until light and fluffy. Add stevia and vanilla extract, then beat until combined. Add eggs, one at a time and beating between additions, until fully combined. Pour mixture over biscuit base. Add frozen blueberries, then swirl to combine.
  • Bake for 30 minutes or until just set with a slight wobble in the centre. Cool in oven with the door ajar, then refrigerate for 2 hours.
  • Cut cheesecake into slices and divide among serving plates.

You can find more awesome recipes here and you can follow Angeline here.

Other Posts By Angeline:

Order 180 for your recipes here

How to Lose Post Baby Weight and Not Eat Sugar When Sleep Deprived

lose_post_baby_weight copy

Angela: As a mum of two young boys I totally relate to Angeline’s post. I think this is a good post to read whether you are trying to lose weight or not. Being a mum can be a bit of a juggling act and one that can leave you tired and looking for sugar which you can avoid if you choose the right foods. Over to Angeline…

Angeline: Well let me start by saying that being a new mum is the most rewarding and challenging thing I’ve done with my life so far. Women’s bodies are absolutely amazing and it’s out of this world that we can grow our own babies and feed them, it’s a very special journey and one that was totally alien to me. I embraced the changes that happened with my body (well almost!) and really enjoyed tracking my progress with pictures and monitored my weight gain. At first it was very daunting to see those numbers go up but after a few weeks. I embraced the belly and just made sure I kept active throughout my pregnancy.

Keeping Healthy and Staying Active

I know every woman is different with their pregnancies but I loved being pregnant and can attribute my great experience to keeping healthy and active throughout the 9 month journey. I modified my training and cut back a little on the weight I was lifting but still enjoyed working out 4-5 times a week.

How to Lose Your Post Pregnancy Weight

And that brings me to my blog title which is how do you lose your post pregnancy weight and I believe it starts during pregnancy. I think keeping active and healthy during my pregnancy really helped me lose the weight after. After I gave birth I definitely gave my body enough time to recover after what felt like a marathon labour of 31 hours! I went to see the Physio at the hospital and she told me I had a slight gap or separation of my abs of one finger so it was recommended I take 6 weeks of rest and recovery before beginning any exercise. I gave myself 8 weeks and slowly introduced exercise.

Just because I’m a personal trainer did not mean I went all guns blazing smashing out exercise, I actually listened to my body and started off with walking and then introduced a yoga class once a week and then slowly began weight training 1-2 times a week and also a Pilates class to help build back my inner core strength which was very weak after giving birth. It’s true your priorities do change once you have a baby but it’s no reason to give up exercise due to lack of time, I just got a little smarter with my training and instead of having 4 days of weight training splitting up different muscle groups I just try to focus on compound exercises which work a few different muscles at the same time and get my exercise session done in about 30 minutes. It can be very stressful having a newborn and it was and is important to me to get that small amount of time to myself to focus on me so that I can project my positive energy on to my little boy.

It does feel like a juggling act sometimes but I have a very supportive partner who knows how important it is to me to get my exercise in and I think that does help a lot. I hope I’m a good role model for mums out there who want to get back into shape after having their little baby and that it is possible to feel good and have a healthy pregnancy and recover well and get back into a healthy and active routine.

Forming Healthy Eating Habits Again

The advice I would give to newbie mums is to not be too hard on yourself during the first couple of weeks as it is a very challenging time and not to be stressing out about your diet. If people come round and bring you treats, enjoy them. It makes the sleep deprivation a little easier and it’s all about balance so as long as your making sure all your other meals are nutritious it’s ok to have a treat every now and again with guests coming over to see your new addition to the family.

I do think that after the first couple of weeks it is important to make sure your forming those healthy eating habits again and whenever you or your partner cooks to make sure you make double so there’s plenty of leftovers for another meal the next day.

Recipe Ideas

If it’s winter, making stews, soups and casseroles are ideal as most of the ingredients can be chucked into a pot in the morning and you have an amazing smelling dinner by the time you put your little one to bed. If it’s summer I love making different types of salads and having the ingredients on hand to throw together. Cooking up a large batch of quinoa, buckwheat or any other gluten free grains and storing in the fridge to have with some frozen green beans, goats feta and some crushed activated almonds, walnuts or macadamias. I’d have a roast chicken with any of these yummy salads and again make a soup or sandwich with the extra meat the next day. Roasting a lamb shoulder or roast beef is great too as you can have a pulled lamb or beef salad the next day or a pumpkin, chick pea and rocket salad with it. The possibilities are endless and I love getting inspired by what people are serving in cafés and trying to recreate them at home.

When it comes to sweet cravings, there’s no doubt that once I’ve finished my dinner you can bet that I’ll want something sweet afterwards, it’s just making sure you have the right foods in your cupboard so you don’t undo all the good work you did throughout the day to eat healthy. I love having some coconut yogurt with some nuts and seeds and a little stevia and cinnamon dusted on top or some milk kefir (fermented yogurt! with some blueberries and homemade activated granola. I also love to bake so taking the time to whip up a batch of muffins while your little one sleeps during the day will definitely help you keep on track. People think it’s too much effort to bake your own muffins or cakes but once you have a few staple ingredients on hand it can take as little as 10 minutes to make a lovely batch of Raspberry Millet Muffins, try it and you’ll see!

Conclusion

I hope that I can show pregnant and new moms that it is possible to keep active and healthy throughout your pregnancy and that even though motherhood can be challenging at times it is still achievable to eat healthy and drop your post baby weight.

You can check out my Facebook page Foodie Fitness Girl and Instagram page for more recipes and meal ideas.

Angeline x

Other Posts By Angeline:

Discover more healthy recipes here

Mango and Passionfruit Dairy Free Cheesecake

Mango and Passionfruit Dairy Free Cheesecake

Angela: Ho ho ho, Merry Christmas! Here’s what I am making on Christmas Day for dessert. A dairy free cheesecake full of food fats, protein and hidden vegetables. Over to the inspiring Angeline…

Angeline: I get such a kick out of making a dessert that I know won’t interfere with my goals, tastes great and satisfies my sweet cravings because let’s be honest we all get them. It’s about making sure you have the right food in front of you and you’ve prepped and planned so you stay on track.

Having recently becoming a new mum I’m even more passionate about what I eat because I know my little Harvey will benefit from it and to make sure I give him all the nutrients he needs to grow big and strong and to build a strong immune system to prevent against getting sick in the future. I want him to know the true value of good quality food and to know how important it is for our overall health and wellbeing.

I hope you enjoy my recipe as much as I enjoyed making it!

Ingredients

  • 400ml can coconut milk
  • 1 medium mango
  • 2 tsps powdered gelatine
  • 2 passionfruit
  • 3 scoops 180 Nutrition coconut protein powder
  • 1 cup cooked pumpkin
  • 2 heaped tsps granulated stevia/ Norbu sweetener or rice malt syrup

Method

  • For the base, mix the 180 protein powder, pumpkin purée, 1 tsp of the sweetener in a bowl and blend well. You can use a fork or hand held blender to get rid of any lumps. Spoon the mixture into a springform cake tin, press and pack tightly and pop in the freezer while you make the top layer.
  • For the top layer, chop up the mango and blitz with a handheld electric mixer and add the coconut milk and blend well. Pour the mixture into a saucepan and heat gently, add the other teaspoon of granulated sweetener.
  • In a small cup, add the gelatine powder and mix throughly with some cold water then add to the coconut milk to allow the gelatine to dissolve. This should only take a few minutes and then allow to cool slightly.
  • Pour mixture over the base and pop back into the freezer for about 30 minutes or until firm.
  • Once the top layer is set, spoon over the passionfruit and store in the fridge for 3-4 days.

You can find more awesome recipes here and you can follow Angeline here.

Other Posts By Angeline:

Order 180 for your recipes here

 

Healthy Double Chocolate Peanut Butter Slice

Double Chocolate Peanut Butter Slice

Angela: The thing I like about Angeline’s recipes is not only do they look and taste amazing, you can eat them everyday. This slice is packed with protein and good fats, is gluten free, dairy free and paleo friendly… over to you Angeline :)

Angeline: So I have come across a lot of these recipes for yummy raw slices only to realise in the ingredients that they contain a lot of dried fruit, namely mejool dates. Now I had a look at the nutritional content of a mejool date and was astounded by how much sugar per 100 grams they contain. They have the same amount as a packet of lollies having 65 grams of sugar per 100 grams! I do realise that they have fibre and various other nutrients but what people have to be careful of is how often they are having these ‘healthy’ desserts because at the end of the day the body doesn’t care if your sugar comes from a Mars bar or a Mejool date it’s going to turn to fat if it’s isn’t burned off!

So that’s when my recipe came to light because I wanted to make one just as tasty but without all the added sugar from the dates. I had made a slice previously to this and used dried currants and it tasted yum but my recipes are all about everyday eating and I wanted to make something you could have everyday without feeling guilty or interfering with your health and fitness goals. I worked it out that this slice has about 175 calories per serve so all in all a great mid morning or mid afternoon snack. Enjoy!

Ingredients

Base:
3 scoops 180 Nutrition Coconut Protein Powder (I used vegan)
1 cup pumpkin purée
1/4 cup coconut oil
1 tsp granulated stevia

Middle layer:
400ml can coconut milk
4 sheets gelatine (grass-fed if possible)
1/4 cup organic cacao powder
1 tsp PB powder or almond butter or peanut butter
1 tbsp granulated stevia

Top layer:
1/2 cup coconut oil
1/2 cup raw cacao powder
1/4 cup granulated stevia
Pinch of sea salt

Method

  1. For the base, mix the protein powder, pumpkin purée, melted coconut oil and stevia in a bowl and blend well. You can use a fork or hand held blender to get rid of any lumps. Spoon the mixture into a springform cake tin, press and pack tightly and pop in the freezer to harden.
  2. For the middle ‘mousse’ layer, simply heat the coconut milk in a saucepan and add the cacao powder, stevia and almond or peanut butter and the soaked gelatine sheets. Allow to cool for a few minutes and then pour over the base and pop back into the freezer to set for about 20 minutes.
  3. For the top layer, melt the oil, cacao powder and stevia in a saucepan until the stevia has dissolved and allow to cool slightly before pouring over the set mousse layer and place in the freezer to set for at least 30 minutes.

You can find more awesome recipes here and you can follow Angeline here.

Other Posts By Angeline:

Order 180 for your recipes here

 

Homemade Raw Protein Dessert

180 Nutrition Raw Protein Slice

Angela: How amazing does this look! So pretty. Another awesome recipe from our ambassador Angeline. It’s high in protein, good fats, gluten free and paleo friendly. I can’t wait to make it…over to you Angeline :)

Angeline: I’ve wanted to make a slice like this for a while now but thought it must too complicated to make but I can’t believe how easy it was. I must admit I did plan to make some protein balls but then decided to change my mind and make a raw slice instead so this recipe was a last minute creation. What makes this recipe different from others is that I’ve made this slice using gelatine which is very good for gut health so that’s an added bonus! I’ve also used some dried fruit which I don’t normally use in my recipes but I came across a brand called Table Top Grapes and they have no added sugar or sulphites which is hard to come across so I decided to use them to help bind the slice.

I hope you enjoy this recipe as much as I do and it was a hit with my mum and family so that’s a guarantee that others will love it too and they are a tough crowd to please!

Ingredients

  • 4 scoops of chocolate 180 Nutrition protein powder
  • 1 cup activated hazelnuts
  • 1 cup no sugar added currants (you could use mejool dates instead)
  • 1 tbsp granulated stevia
  • 1/2 cup coconut oil melted
  • 1 shot espresso organic coffee

Topping

  • 1 400ml can coconut milk
  • 1/2 cup blackberries
  • 1/4 cup granulated stevia
  • 4 sheets gelatine soaked in cold water

Method

  1. For the main slice, place all the ingredients in a food processor along with the coffee and melted coconut oil and blitz for a 2 minutes.
  2. Pour into a spring board cake tin and pack down tightly and pop in the freezer to set.
  3. For the topping, heat a can of coconut milk in a saucepan and add berries and stevia and pulse with an electric hand blender, add gelatine until dissolved and allow to cool slightly.
  4. Pour topping over the slice and pop back into freezer for at least 30 minutes or until firm.
  5. Once set, decorate with a few extra berries on top.

You can find more awesome recipes here and you can follow Angeline here.

Other Posts By Angeline:

Order 180 for your recipes here

Food Diaries from a Sports Model

Angeline Norton Sports Model

By Stuart Cooke

Stu: We’ve been friends with Angeline (pictured above) for a couple of years now and are always intrigued to hear how she tackles her diet. You see, Angeline is a sports/fitness model who doesn’t prescribe to the misconceived notions of sipping water and nibbling low-fat crackers in order to stay lean. She has a real passion for nutrition and plans her meals with the upmost precision.

We asked here what her typical daily diet looks like and she was kind enough to run us through her mealtime options with not a cracker in sight:)

Over to Angeline… More