Apricot Bran Muffins Makes: 12 muffins Ingredients: 200g dried apricots, chopped 120g all bran cereal (approx. 2 cups) 1 & 1/2 cups boiling water 1 cup milk 2 large eggs 1 cup SR flour 1 heaped teaspoon baking powder 1/2 cup low calorie sweetener of your choice Method: Preheat the oven to 180 degrees Celsius
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Veggie Pancake with Whipped Ricotta Serves: 8 Ingredients: 1 large carrot 1 zucchini 1/4 Chinese cabbage 4 spring onions 1/3 cup plain flour 1 teaspoon crushed garlic 1/3 cup smooth ricotta 4 eggs Salt & pepper to taste Whipped ricotta ingredients: 1/3 cup smooth ricotta 1 teaspoon garlic extra virgin olive oil 1 teaspoon lemon
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Cauliflower & Broccoli Ricotta Fritters Makes: 10 fritters Ingredients: 100g cauliflower 100g broccoli 1 egg 2 tablespoons smooth ricotta 2 tablespoons wholemeal SR flour 1 tablespoon grated Parmesan cheese 1 garlic clove 1/2 teaspoon celery salt Method: Chop the cauliflower and broccoli into evenly sized pieces (stems included) and simmer in a pot of boiling
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Ulana Banana Bread Makes: 12 mini loaves (or 24 bariatric portions) Ingredients: 3 teaspoons ORGRAN Vegan Easy Egg 1/2 cup water 3 large overripe banana 130g walnuts, roughly chopped 1 & 1/2 cups wholemeal SR flour 1/2 cup Naturally Sweet erythritol 1 teaspoon cinnamon 1 teaspoon baking powder 1 & 1/2 cup coconut milk 1/2
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Broccoli and Feta Tortas Makes: 12 Ingredients: 6 eggs 1 cup smooth ricotta 200g danish feta, roughly crumbled 200g broccoli stem, grated 1 small onion, finely diced 1/2 celery stalk, finely diced 1/2 cup grated Parmesan 1/2 cup grated mozzarella cheese 2 garlic cloves, crushed Method: Preheat the oven to 180 degrees Celsius and prepare
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Zucchini & Corn Muffins Makes: 18 Ingredients: 2 large zucchini, grated 1 cup frozen or fresh corn kernels 150g lean bacon pieces 140g grated cheese 1 teaspoon celery salt 2 garlic cloves, finely grated 1 & 1/2 cups SR Flour 1 cup high protein milk 4 eggs 3 tablespoons melted butter Method: Preheat the oven
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Spicy Sweet Potato Hummus Makes: 12 x 50g portions Ingredients: 200g sweet potato 400g can chick peas, drained and rinsed 1/4 cup tahini 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 4 garlic cloves 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground chilli (optional) 2 scoops (60g)
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Chocolate Coconut Slice Makes: 24 portions Ingredients: 1/2 cup vanilla yoghurt  1/4 cup maple syrup 1 egg  1 teaspoon vanilla extract 1/4 cup milk 1/4 cup coconut flour 2 scoops (60g) pure protein powder 1/4 cup cacao 1/2 cup desiccated coconut  1 teaspoon baking powder  Icing ingredients: 3 tablespoons coconut oil, melted 1 scoop (30g)
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Chocolate Nut Smoothie Bowl Serves: 1 Ingredients: 170g natural Chobani yoghurt  20g chocolate protein powder 1 teaspoon natural smooth peanut butter 1 tablespoon walnuts, chopped 2 teaspoons toasted muesli  2 teaspoons black chia seeds  1 teaspoon honey  Method: Place the yoghurt, protein powder and peanut butter in a high powered blender and process until smooth
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Mango Passionfruit Smoothie Bowl Serves: 1 Ingredients: 1/4 cup natural yoghurt 1 scoop vanilla protein powder  1/4 cup frozen mango pieces  2 teaspoons passionfruit pulp 1/4 fresh banana, sliced 2 teaspoons black chia seeds 2 teaspoons toasted muesli 1 teaspoon pepitas 1 teaspoon sunflower seeds 2 teaspoons passionfruit pulp Method: Place the yoghurt, protein powder,
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