Clean GF Egg-Filled Hashbrown Baskets 

Like so many others, I suffer with IBS which causes major bloating. It’s actually made you can go from a little 24inch waist to practically looking full-term pregnant. Food can be a massive trigger and a specific one I’ve found to cause irritation is gluten. Therefore I’ve adopted a (pretty much*) gluten free diet which has seemed to keep my bloating attacks down! 

*I say ‘pretty much’ because I’m still eating the odd bit if I want it, I just suffer after sometimes! 

So, I’ve been experimenting in the kitchen, making some nice clean, high protein recipes. I’ve started with a new trainer now so going all out on the nourishing food that will compliment my intense workouts. 

That’s when I came up with these little beauties. They’re great for any meal of the day or even as a snack, as they’re such general ingredients. They’re really filling and comforting whilst still remaining clean and nourishing. It’s highly likely you’ll have all of the ingredients at home already, so give them a go! 

Here’s what you’ll need 

  • One large potato (peeled and grated) 
  • 2 whole eggs 
  • 1/2 table spoon of flour (ordinary, GF or any alternative) 
  • Seasoning – I used garlic powder, dried chives, pink Himalayan salt, ground black pepper and mild chilli powder (you can use anything you like) 
  • Cooking spray e.g FryLight 
  • Muffin tray
  • Kitchen roll 

Method 

  • Pre heat your oven to 180• 
  • Remove all excess moisture from your grated potato using kitchen roll. This will help make them crispy and not fall apart! 
  • Add flour and seasoning and coat evenly 
  • Coat the muffin trays in oil spray to avoid them sticking 
  • Add a heaped spoonful of the mixture to each muffin space and press firmly with a table spoon, compacting the potato mixture and creating a groove where you’ll add the egg later (I made 4) 
  • Pop in the oven for around 15 minutes, or until slightly firm. 
  • Remove from the oven
  • Crack your eggs inside (2 will be just egg white and 2 will have the yolk due to the eggs being too big to add one to each!) I sprinkled a little chilli powder on at this point. 
  • Bake for a further 10/15 minutes or until egg is completely cooked. 
  • Voila! Enjoy warm. 

Let me know if you give them a try and also feel free to share any GF recipes with me! Hit me up on Instagram for more. 

Hels X 

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Clean Baking: Banana Avocado Loaf

Hey! I’ve finally finished writing my dissertation for my Events Management degree, so I’ve got much more time to do nice things like bake, work out and blog! 

I decided to do a spot of baking before my pilates class today, and wanted to try something simple with ingredients I already have lying around the house. I’m currently training for Miss Scuba UK – a beauty pageant with a difference! The top 5 from the UK competition head to Cyprus to scuba dive and take part in some marine conservation. The winner is then chosen based on the scuba diving, the willingness to try and how well you work as a team….. The winner then travels to MALAYSIA for the Miss Scuba international finals where again, she will dive and participate in marine conservation. So of course, I’m wanting to eat right and train hard to make the most of this oppurtunity! 

The ingredients of this loaf make it super moist and filling – it’s great as a quick snack or with a cup of tea! 



What you’ll need:

  • 3 ripe bananas mashed
  • 1 ripe avocado mashed
  • 1 egg 
  • 250g Wholewheat flour 
  • 1.5 tsp baking powder
  • 1 tsp vanilla essence 
  • 1 tbsp natural honey or agave nectar 
  • 4 tsp natural unrefined sugar 
  • Almond milk 
  • Cocoa Nibs optional 
  • A loaf tin (preferably silicone) 

Method:

  • Pre-heat your oven to 200•
  • Mix together your avocado and 2 1/2 bananas (set aside the other half). 
  • Add the egg, honey, sugar and vanilla essence and mix well. 
  • Sift the baking powder and half of the flour to add air into the mixture and avoid any lumps. The consistency should be thick but sticky. Continue to add flour until you get to this firm consistency. 
  • Add a dash of almond milk to create a thick but smooth consistency. 
  • Pour the mixture into the loaf tin and top with the remaining half banana and a sprinkle of cocoa nibs. (One of mine slipped!) 
  • Bake in the oven for around 45 minutes or until a tooth pick inserted comes out clean. 
  • Pop out of the tin onto a cooling rack and leave to cool before slicing. 



…Enjoy!

I’d love to hear if anyone tries this recipe or if you have any of your own clean baking recipes in the comments! 

Hels x