Yoghurt Protein Dressing Makes: 6 portions Ingredients: 2 tablespoons natural yoghurt 1 teaspoon lemon juice 1 teaspoon honey 1/2 teaspoon Dijon mustard 30g natural protein powder Method: Place all ingredients in a food processor or blender Process until smooth Chill for 30 minutes before serving in your chosen salad Nutritional Value per portion: Calories: 68
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Honey Mustard Chicken Serves: 4 or 10 bariatric portions Ingredients: 1 medium onion, finely diced 1/2 celery stalk, finely diced 1 large carrot, finely diced 3 garlic cloves, finely grated 600g chicken thigh fillers, evenly chopped 3/4 cup chicken stock 1 cup low fat cream 2 tablespoons wholegrain mustard 1 tablespoon Dijon Mustard 2 tablespoons
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Choc Berry Cheesecakes Makes: 12 mini cheesecakes or square slice Base Ingredients: 1/2 cup almond meal 1 scoop chocolate protein powder 2 teaspoons unsweetened cocoa powder 1 teaspoon xylitol 1/4 cup coconut oil, melted Cheesecake Ingredients: 3/4 teaspoon gelatine powder 125g extra light cream cheese 1/3 cup strawberry puree, fresh or frozen 1 1/2 teaspoons
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Paneer & Pea Curry Serves: 4 or 8 bariatric portions Ingredients: 1 onion, finely diced 1/2 celery stalk, finely diced 4 garlic cloves, finely grated 2 teaspoons freshly grated ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon garam masala 1/2 teaspoon ground chilli (optional) 400ml condensed tomato soup 400ml
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Cranberry Glazed Turkey Meatloaf Serves: 4 or 10 bariatric portions Ingredients: 1/2 cup rolled oats 1/4 cup skim milk 500g turkey mince 1 egg 1 small onion, finely diced 1/2 stalk celery, finely diced 3 garlic cloves, finely grated 45g natural protein powder 1/4 cup cranberry sauce Method: Preheat the oven to 180 degrees Celsius
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Chickpea Veggie & Feta Mini Burgers Makes: 22 by 60g mini burgers Ingredients: 400g can chickpeas, drained & rinsed 1 small onion 4 garlic cloves 1 large carrot 120g sweet potato 1 cup baby spinach 180g danish feta 100g natural protein powder 1/2 cup lentil flour 1 cup wholemeal breadcrumbs Method: Roughly chop the vegetables
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Chicken Satay Lettuce Cups Makes: 4 standard serves or 10 bariatric serves Ingredients: 1 medium onion, finely diced 1/2 celery stalk, finely diced 3 garlic cloves, finely diced 500g chicken mince 1 carrot, grated 1 zucchini, grated 100g cauliflower, grated 1 tablespoon curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric
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Chocolate Fruit & Nut Protein Uglies Makes: 18 Ingredients: 6 scoops chocolate protein powder 1/2 cup rolled oats 1/2 cup almond meal 1/2 cup dark choc chips 1 cup sultanas 1/2 cup chopped dried apricots 1 1/2 teaspoons baking powder 1 cup natural yoghurt 1/4 cup milk Method: Preheat the oven to 180 degrees Celsius
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Egg Cake Serves: 1 Ingredients: 1 egg 1 tablespoon grated Parmesan cheese 1 tablespoon wholemeal SR flour 1/4 teaspoon baking powder 2 teaspoons milk Method: Lightly whisk all ingredients together Spray a small 8cm skillet with cooking spray and heat over a medium heat Once warm pour in the mixture to cover the skillet Cook
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Lemon Protein Meringues Makes: 54 Ingredients: 1/2 cup eggs whites 60g vanilla protein powder 2 teaspoons sweetener 1/2 teaspoon cream of tartar Zest & juice of large lemon Method: Preheat the oven to 120 degrees Celsius and line 2 trays with baking paper Using electric heaters to beat the egg whites until you have soft
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