For those of you who are dedicated followers of my blog....I think there may be a few of you out there somewhere ;-)

You will have seen a sneak preview in this weeks Mantra for Monday.

I true crazy style I have signed myself up for a challenge, a challenge that actually brings me out in a cold sweat of panic just thinking about it...though I am now getting used to that feeling.

This blog began back in 2011 at a time when my life and perception of the world around me was changing, I was changing and since that time I have not stopped. This is simply the next chapter...pushing that little bit harder and testing my limits both physically and mentally. Off the back of my Lent Challenge is needed a kickstart and in response I have signed up to Togh Mudder, taking place south of London on Saturday June 8th ...just 8 weeks away.

‘Fit foods’ will take priority in the run up to the challenge and so I will be busy using this Fit Food collection of recipes in coming weeks... but always one to add to a collection here is another offering for you today.

I rarely supplement protein but if I do it’s typically hemp as the cleanest whole food form of protein powder. This is a spin off from my Green Smoothie Cheesecake and

coconut cream discoveries. It makes great dessert like snack or semi-freeze for a soft serve or cheesecake option...choices choices!  The texture is mousse like with the soft grain from the hemp and coconut flour giving a great texture- it's not smooth and silky but has a soft light grain and almost bubbly bite (difficult to describe).

I originally made a single serve mini portion (it's intense so you don't need a large serving), but as that worked out so well I increased the ingredients and tweaked things ever so slightly to make 6 portions that I have piped into mini muffin cases and frozen.  Simply pop one out and allow to defrost just a little when you are in need of a boost!

Chances are you’ll be seeing some more ‘fit food’ recipes around here...

Recipe: Chocolate 'boost' mousse

6 servings

Ingredients:

1/2 cup hemp protein (other powders may also work)

3 tbs cocoa or raw cacoa powder

1/4 cup fine coconut flour

2 tsp maca (optional )

1-2 tbs ground chia

1 cup mashed ripe banana (use frozen for a thicker consistency)

1 tbs coconut oil- melted

1/4 tsp stevia to taste

1/2 tsp vanilla extract

up to 1/2 cup non-dairy milk or choice (use more of less depending on desired consistency and whether or not you used frozen banana)

Method:

Blend all ingredients together until very smooth. 

Spoon or pipe the mixture into mini muffin cases (I piped it for purely for aesthetics!) Freeze for 30 minutes or so if you prefer a soft serve consistency, or freeze longer if planning on keeping for a few weeks. 

Serve at room temp or chilled and topped with extra fruit, nuts, chia seeds or trail mix if desired.