creamy high protein banana milkshake

Thick and creamy high-protein banana milkshake

This is a milkshake I am enjoying for my breakfasts on the post-gastric-sleeve liquid diet.  It is important for me to add protein to what little I can ingest during this time, which means that the ingredients I use make this milkshake particularly rich, thick and creamy-tasting.  This could be a great milkshake for anyone looking for a high-protein shake to fill themselves up more or to supplement their exercise regime. 

thick and creamy high-protein banana milkshake

Ingredients (makes two small glasses)

  • half a small ripe banana
  • approx. 150ml fortified milk (To make the fortified milk, use powdered milk and follow the instructions on the pack, but instead of water, mix the powder with semi-skimmed milk;  I use lactose-free milk powder as, although not lactose-intolerant, I am a bit sensitive to high amounts of it)
  • one scoop or heaped tablespoon of powdered flavourless whey protein

Method

Place all the ingredients in a fine blender (I use my Nutribullet), blend thoroughly so all ingredients combine and there are no banana pieces left. 

Pour and serve immediately. 

Gloriously simple, gloriously good!

Disclaimer: I am not a dietitian or medical professional.  These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first. 

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Smoked Mackerel, Black Pudding, Poached Egg and Caviar Brunch

Quick & simple Brunch

Smoked Mackerel, Black Pudding, Poached Egg &  (Lumpfish) Caviar

After 2 long days of meetings, professional speaking engagements and travelling, I longed for a hearty brunch when I got home this morning, so I would feel ready to tackle the day ahead.

Smoked Mackerel Black Pudding Caviar Brunch

Everything in this was shop-bought so it was really quick & easy to make.

  • Dry-fry 2 slices of black pudding
  • Remove the skin from half a fillet of honey smoked mackerel, then cut into large chunks
  • Poach 2 eggs
  • Warm up a ready-made hollandaise sauce
  • Meanwhile toast 1 muffin, cut in half, and lather with butter
  • Open a tin/jar of lumpfish ‘caviar’

Assemble:

Place the 2 muffin halves on a plate, top each with a slice of black pudding, then place the smoked mackerel on top.  Top with the poached eggs (1 per muffin half), pour on the hollandaise sauce, sprinkle on some ‘caviar’.  Done!

Yummilicious!!

 

Lincolnshire Sausages | Lincolnshire Sausage Recipe

Lincolnshire sausages are a firm Sunday breakfast favourite in our house!

Naturally, therefore, after the Sardinian Sausages, our next foray into sausage-making had to be Lincolnshire Sausages…

After a bit of playing around to get the quantities right on the herbs and seasoning, hubby and I are delighted that we’ve cracked it and made bangers to be proud of! 🙂

Lincolnshire Sausages

The quantities indicated here will make approximately 25-30 sausages, depending on how long & thick you make yours.  Ours were very chunky indeed! You can use collagen casings but we’ve opted for natural ones.  The large ones you use for making Lincolnshire Sausages are quite easy to use even if you buy them as hank, as we did on this occasion, but in future we will buy them spooled as they should be even easier to handle.  I found a site that sells them HERE.  A huge ‘thank you’, on this occasion though, to Ben Marshall Butchers at Doncaster Market, for supplying us with the casings and for the outstanding quality of the meat they sold us 🙂

Ingredients:

  • 1.7kg pork (mixture of shoulder & belly) – ask your butcher to remove the rind, leaving as much fat as possible on and then cut into chunks you can put through your mincer/grinder
  • 360g breadcrumbs (use fresh soft bread – not with hard crusts – and put through a food processor to make crumbs)
  • 3tsp fine sea salt
  • 1.5tsp freshly-ground black pepper
  • 1tsp ground coriander
  • 16 large fresh sage leaves (either finely-chop by hand or, ideally, put through the grinder/mincer with the meat)
  • 2tsp freshly-grated nutmeg (use a very fine grater)
  • 2tsp cornflour
  • 400ml cold water
  • Natural Hog Casings (casings for thick sausages)

Lincolnshire Sausage Recipe

Method:

Add the salt, pepper, coriander, sage leaves and nutmeg to the meat and mix together (you can leave to marinate/infuse for a couple of hours if you like).

Put through a meat grinder/mincer on a wide/chunky setting.

Make the breadcrumbs in a food processor, then add to the meat, herb & seasoning mixture and add the water and cornflour.  Mix well by hand to ensure the flavours and all ingredients are evenly spread.  The breadcrumbs and meat will absorb the water and you’ll end up with a pasty/sticky mixture.

Thread the natural casings over your sausage maker nozzle and feed the mixture through.  Do this slowly and let the sausages get as thick as you’d like them to.  Work on a long continuous length for each 10-12 sausages, twisting to separate each time you’ve reached the desired length for one sausage.

You can then either refrigerate/freeze them linked as they are, or separate by cutting through at the twisting points with scissors and freezing them individually.

These Lincolnshire sausages are very cost-effective (ours worked out at about £0.50 per sausage to make) and you know exactly what’s in them!  Food doesn’t get much better 🙂

Update 9th November 2015

Emma Simkiss and her husband chose this recipe to use for Emma’s first video on her brand new YouTube channel…it’s a fab video! Take a look:

Gloriously Simple, Gloriously Good!