Banana & Peanut Butter Protein Ice Cream

Well I promised the recipe for the Banana Protein Ice Cream using my new protein powder from The Protein Works, so here it is!

This is surprisingly easy to make and it’s likely you will already have all the ingredients required to make this tasty little treat.


  • 1 Banana – I used a fairly large one
  • 85g Cottage Cheese (I used Sainsbury’s Be Good to Yourself)
  • 1x Scoop The Protein Works Banana Diet Whey
  • 2 tbsp. Peanut Butter (I used Smooth Organic)

The addition of peanut butter is optional so there will be no issue with the ice cream should you decide to leave out. For my next batch I plan to add coconut!

Overall this makes 3 smallish tubs of ice cream i.e. around 90g of ice cream per pot. Which in my opinion is just enough to satisfy a sweet craving!

Put all in a blender and whizz up until smooth then transfer into suitable freezer containers and leave for about an hour for a easy scoop option or leave a bit longer if you like you’re ice cream fairly hard.

This takes less than five minutes to whizz up so perfect if you are in a rush but fancy a protein packed treat on your return from the gym!

Don’t forget if you use referral code KC18322 in the registration page of The Protein Works they will gift you with a free 250g pouch of their Whey Protein 80 in whichever flavour you fancy!

Nutritional Information (per individual serving)

  • 153 Calories (without peanut butter = 90 calories, whole quantity with PB = 457 calories)
  • 6.5g Fat (of which 1.7 Saturates)
  • 13.8g Carbs
  • 12.1g Protein




Sweet Chilli Turkey Breast

Keen to reduce my fat and carb intake by upping foods with high nutritional content, turkey is always high on my agenda. For some reason I just prefer it to chicken!

So just having to cook for myself as my husband is away on business I wanted a light meal that I could quickly make whilst the kids were keeping themselves occupied.

I popped a turkey breast under the grill turning once and then adding a teaspoon of Blue Dragon Sweet Chilli I left it under the grill to keep warm whilst cooking some mushrooms on the griddle. I use KTC coconut oil when frying foods now as the body does require fats in order to absorb nutrients into the body, you just have to be careful as to the types of fat you put in.

I pop the mushrooms in a bowl whilst I add some kale to the griddle – no oil here.

I then plate up putting a scoop of Total 0% Fat Free Greek Yoghurt and topping the yoghurt with the mushrooms and hey presto! A quick, healthy low calorie dinner!

Right now I’m loving the various combinations British Turkey and Total Greek Yoghurt can offer whilst being healthy!

Ingredients and nutritional information at the end of this post!

Sweet Chilli Turkey


  • 1 Turkey Breast (125g)
  • 1 tsp Sweet Chilli Sauce
  • 30g Chestnut Mushrooms
  • 50g Total 0% Fat Free Greek Yoghurt
  • 50g Kale

Nutritional Information

  • 272 Calories
  • 6g Fat
  • 7g Carbs
  • 45g Protein
  • Vit A – 33%
  • Vit C – 92%
  • Calcium – 15%