Peanut Butter & Jelly Smoothie Bowls

I’m currently obsessed with anything peanut butter flavoured. Breakfast this morning was peanut butter & jelly smoothie bowls, not your typical healthy smoothie bowl, but so yummy!

Hope you guys enjoy.

Peanut Butter & Jelly Smoothie Bowl


2 frozen bananas

1 cup almond milk

1/4 cup peanut butter

1/4 cup strawberry Jam


Reeses Peanut butter cups


Chocolate chips


1. Blend together banana, coconut milk, peanut butter and pour into a bowl

2. Top with strawberry jam, fresh strawberries, cut up Reeses peanut butter cups, peanuts and chocolate chips



Fruit Loops Marshmallow Bars

At school I did food technology as a subject and one of the first recipes they taught us was these marshmallow bars. So for today’s breakfast I made these yummy fruit loop marshmallow bars with Rayhaan & Aaliyah, the recipe only requires cereal, butter and marshmallows, it’s that easy!

I used fruit loops but you can also use Rice Krispies, Cheerios, Cornflakes just about any cereal you love! You can even add in some pieces of chocolate!!

Make them for your kids or even yourself, they really delicious!

Fruit Loops Marshmallow Bars


2 and half cups fruit loops cereal

100g mini marshmallows

60g butter


1. Heat butter in a pan, add marshmallows and allow to melt. Stirring continuously

2. Add fruit loops into the melted marshmallow, mix together and place mixture into a wax lined baking tray

3. Press down the mixture

4. Add more fruit loops on top and lightly press down

5. Allow to set in the fridge for upto 1 hour


Rose Cream Crêpes

Crêpes are very thin pancakes which are served with a veriety of fillings either sweet or savoury. ⠀

Breakfast this morning was rose cream crêpes which actually tasted like falooda milkshake! So good! ⠀

They are so quick to put together and looks really pretty too. ⠀

Ross Cream Crêpes⠀
Crêpe Recipe Credit @nigellalawson ⠀

Ingredients ⠀
2 tablespoons unsalted butter melted (plus more for frying)⠀
1 cup all-purpose flour⠀
1⅓ cups milk⠀
1 large egg⠀


  1. The best thing to have to make proper crêpes is a copper crêpe pan, but it’s hard to justify the expense since you’re not likely to get much use out of it. Still, I love mine. Otherwise reckon on using a shallow pan, preferably one with sloping sides, of about 20cm / 8 inches in diameter.⠀
  2. Melt the butter and let cool a little.⠀
  3. Put the flour, milk and egg into a blender and whiz to amalgamate. Pour into a jug and stir in the melted butter. Otherwise, just pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.⠀
  4. Heat a seasoned crêpe pan or the nearest equivalent (I like to melt some butter in one first, and then wipe it all off) and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.⠀
  5. Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.⠀

    BKD Notes⠀
    For the rose cream : I took 125g whipping cream with 2 teaspoon sugar and added 1 tablespoon rose syrup and whipped till thick and fluffy⠀
    Spread rose cream between each crêpe and decorate with more rose cream on top ⠀
    You can also add fruit such as strawberries or raspberries even coconut and chocolate