Roasted Cauliflower florets

Cauliflower roasted is a hidden gem that I have recently discovered.

Sprinkled with different herbs and spices it enhances the somewhat bland cauliflower into a pimped up treat!

Serve this alongside anything you fancy and it’s that simple you won’t have a lot of preparation to do.

Here is my recipe below-

Ingredients– 

1 large cauliflower 

1 tsp x Paprika

1 tsp x Parsley 

1 x Garlic clove finely chopped

Salt & Pepper

1 x tbsp x Olive oil

1 x Large sandwich bag

Method-

Heat your oven to 180 degrees.

Whilst your oven heats up prepare a baking tray by lining it with tin foil.

Chop up the cauliflower into medium sized florets.

Then pop the oil, herbs and garlic into the sandwich bag and then add the cauliflower.

Seal the bag and give it a good shake, tip it upside down and repeat to ensure you have coated the florets throughly in the mixture.


Pour the mixture onto the lined baking tray and sprinkle with salt and pepper.

Roast the cauliflower for around 15-20 minutes. I recommend checking half way through cooking time incase it cooks a little quicker, as different ovens will vary.

The florets will soften and crisp up nicely around the edges.

If you enjoy this and fancy trying a different flavour, replace the Paprika with 30g parmesan cheese.

Let me know what you think of the recipe.

If you like my recipes please let me know by commenting below or on my Facebook, twitter or instagram.

I’d love to hear from you😊

#girlvstupperware

Iced Mocha Protein Shake


The weather is warming up and all I can think about is ice cream! 
However I have been able to satisfy my cravings with this delicious iced mocha protein shake.

This is great pre or post workout and tastes delicious. You could even have this for a quick breakfast if you can’t stomach a meal first thing.

Ingredients-

2 x tsp Coffee

100ml x Almond milk plain or chocolate flavoured.

50ml x Water

10 x Ice cubes

1 x Scoop of Chocolate protein powder 

A Blender is required for this recipe.

Method- 

Boil some water and dissolve the coffee in  the 50ml of the water.

Let the coffee cool slightly and add all of the other ingredients to the blender.

Blitz the mixture for around 1 minute. 

Pour the mixture into a glass and enjoy.

Nutritional information- 168 Calories, 23g protein, 12g carbs, 3g fat, 7g sugar

Breakfast Egg Cups!Β 

Want a delicious easy to prepare breakfast that you can eat on the go! Well read on…
These egg cups are so tasty and can be eaten whilst rallying the troops in the morning or on the commute to work.

Adapt this recipe using whatever ingredients you like. It is also a great opportunity to get rid of any leftovers too.

You will see that I’ve used baking cup moulds to prepare this recipe however a muffin tin does the trick and will make larger batches.



Ingredients– Makes 5 Egg muffins. 

Double the mixture if you want to make more.

3 x Medium Eggs 

100g x Egg whites 

Or if you prefer use 6 eggs instead of the egg whites.

4 x White mushrooms

4 x Cherry tomatoes

1/4 x Red Onion

1/4 teaspoon of Basil or Mixed herbs

Salt and Pepper to taste

30g x Cheddar grated (optional)

1 x Muffin Tin or 5 small baking moulds

Method-

Heat your oven to 180 degrees.

Whisk the eggs/egg whites together in a bowl then add the herbs, cheese (if you are using) and salt and pepper.

Lightly grease your muffin tin unless it is a new one as the mixture may stick otherwise. 

Finely chop the mushrooms,onion and tomatoes and add these to 5 of the holes in your muffin tin.

Pour the egg mixture into each of the muffin holes.

Bake in the oven for 15 minutes.

Serve hot or cold, on their own or with a nice salad.

If you are making any of my recipes i’d love to hear from you! Please comment below or on my social media platforms and let me know what you think. The feedback makes this all so worth while.

Have a great week x