Ellena Hoad

healthy protein mini magnums🍦these were so easy to make!!

226 kcal per lolly
12g Protein | 18g Carbs | 12g Fat

Ingredients (Makes 4)

Lollies:
200g 5% Greek yogurt
1 medium banana
1 scoop Vanilla Fit Pro Whey
1 tbsp (15g) peanut butter

Coating:
80g chocolate of choice (around 20g per lolly – dark, white or milk)
Optional: chopped peanuts or an extra drizzle of melted chocolate

Method
1. Add the Greek yogurt, banana, protein powder and peanut butter to a blender or food processor. Blend until completely smooth.
2. Divide the mixture evenly between 4 ice lolly moulds and insert the sticks.
3. Freeze for at least 4–6 hours, or overnight, until completely solid.
4. Melt the chocolate in the microwave in 20-second bursts, stirring between each burst until smooth.
5. Remove the lollies from the moulds and quickly dip each one into the melted chocolate, turning to coat evenly. The chocolate will harden almost instantly.
6. If using, sprinkle over chopped peanuts or drizzle with extra melted chocolate before the coating sets.
7. Enjoy straight away or return to the freezer in an airtight container until ready to eat.

Enjoy! 🍦🤍

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been a while, but spend a productive morning with me 🥹🤍✨🏃🏻‍♀️

the small things really do make the biggest difference 🥹✨👇🏼

1. I stopped overtraining and aiming for 6 sessions a week. Now I strength train 3 times a week.
2. I started running twice a week.
3. I consistently tracked my macros and calories, aiming for 140g protein each day.

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stop skipping your running warm up 🏃🏻‍♀️save this for your next run! Do 2-3 rounds of every exercise.

loaded burrata pasta salad 🥗✨ the perfect high-protein lunch that’s fresh, filling and ready in under 20 minutes!

556 cals
43g P | 43g C | 19g F

You can find this recipe (and hundreds more!) on 🤍 Comment ‘APP’ and I’ll DM you a 50% off code so you can try it for yourself! 💌

Ingredients (serves 1):
80g cooked chicken breast, sliced
60g dried pasta
1 tbsp (15g) low-fat pesto
Handful of rocket
Handful of cherry tomatoes, halved
30g burrata
5g grated parmesan
1 tsp (5g) pine nuts

Method:
1. Cook the pasta according to the packet instructions. Drain and leave to cool slightly.
2. Toast the pine nuts in a dry frying pan for 2–3 minutes until golden.
3. In a large bowl, combine the cooked pasta, pesto, rocket and tomatoes.
4. Add the sliced chicken breast and toss everything together.
5. Tear over the burrata and finish with the parmesan and toasted pine nuts.
6. Season with black pepper and enjoy!

proof that you’ve just got to keep going!! 🥹 progress doesn’t happen from stopping. Progress happens when you commit, stay consistent and never given up!

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