My weekend was separated into two sections.
2. everything else
The cake was an order from a former work colleague of dad’s whose son was turning 4. Last year my sister and I made him a HUGE castle cake. This year it was a dinosaur. Naturally my sister and I were crazy excited. Before cake sustenance was necessary… pesto-feta scramble with mushrooms and bacon. BOOM. Incredible.
Cake time. Two 11″ rainbow marble numbers, into the oven. There was a minor meltdown moment when I realised that the cake tins were leaking. Thankfully the BF was here to talk me down from the proverbial cliff. It all turned out ok…Two cakes cut and arranged. Lookin’ like a dinosaur yet?How about now? I particularly like the orange smash balls on his tail. The birthday boy said in a revered whisper, “I like it.” When he saw it. Success!
So, once the cake was delivered I was able to move onto other things. Weekly meal prep time. I find meal preparing so very satisfying. I suppose I am an organisation nerd… Here we have breakfast; protein pancakes, the green hue is thanks to a hefty handful of spinach. These aren’t too attractive, but they tasted far better than they looked. Vegetable fritters, zucchini, broccoli, mushroom, kale and haloumi. Nothing with haloumi can be bad. And these I think were the shining glory of my productive afternoon. Peanut butter protein squares. I was inspired after seeing a protein bar posted on instagram, it was a Tone It Up recipe. I found it and tweaked it.
Peanut butter protein squares
1 cup natural peanut butter
1/2 cup rice malt syrup
1/2 cup coconut oil
1 cup shredded unsweetened coconut
1 cup sunflower seeds
3 tbsp chia seeds
3-4 tbsp mix of sesame seeds and pepitas
3 scoops vanilla protein powder
1. First up warm your peanut butter, rice malt syrup and coconut oil in a small saucepan, until pretty runny.
2. Mix all of your other bits- except protein powder- in a bowl.
3. Pour peanut butter mixture over your dry ingredients and stir it up.
4. Once it’s well mixed add your protein powder, mix, mix, mix
5. Spread the gooey deliciousness into a tray lined with baking paper (mine was about 8″ or 9″ square).
6. Let it set in the freezer for an hour or so. Once it’s set hard cut into squares, or bars, whatever takes your fancy.
I wrapped mine into 2 square servings. Wrapping immediately was necessary because I easily could have eaten the whole pan in one go. That good. Pop your wrapped squares into the freezer and grab whenever you need a satisfying peanut butter treat.
After all of that meal planning the BF took over in the kitchen to create AMAZING pulled pork tacos. There isn’t much I can say to explain how freakin’ good these were. I’ll just show you…No words needed, right?