Lentil and Vegetable Curry Serves: 4 Ingredients: 1 can drained and rinsed lentils (or 1 & 1/2 cups soaked lentils) 70g onion 80g carrot 50g parsnip 80g celery 80g zucchini 80g eggplant 100g pumpkin 3 garlic cloves 1 long red chilli 1 can whole peeled tomatoes 2 cups vegetable stock 1 tablespoon curry powder 1
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Banana & Walnut Loaf Makes: 2 loaves or 16 portions Ingredients: 100g rolled oats 3 tablespoons natural protein powder 2 scoops vanilla protein powder 2 tablespoons ground flaxseed 2 teaspoons baking powder 100g chopped walnuts 2 large ripe bananas 2 eggs 1/4 cup maple syrup 1/2 cup low fat milk Method: Preheat oven to 180
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Protein Enriched Veggie Fritters Makes: 26 fritters Ingredients: 90g onion, finely diced 80g carrot, grated 50g parsnip, grated 100g sweet potato, grated 100g broccoli & broccoli stem, grated 120g cauliflower & cauliflower stem, grated 150g zucchini, grated 25g fresh parsley, shredded 3 garlic cloves, finely grated 6 tablespoons natural protein powder 3/4 cup cottage cheese
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Chocolate Protein Pancakes with Strawberry Sauce Makes: 4 pancakes and 4 sauce portions Pancake Ingredients: 1 scoop chocolate protein powder 1/4 cup rolled oats 1/4 cup almond meal 1/2 teaspoon baking paper 1 small egg 1/4 cup protein enriched milk Strawberry Sauce Ingredients: 3/4 cup frozen strawberries 1 tablespoon water 1 teaspoon sweetener Pancakes Method:
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Chicken & Mushroom Quinoa Risotto Serves: 6-8 small portions Ingredients: 1 teaspoon rice bran oil 250g chicken mince 70g cauliflower, grated 70g onion, finely diced 100g mushroom, roughly chopped 2 garlic cloves, finely diced 3 dried porcini mushroom pieces, finely chopped 3 chicken stock cubes 150g quinoa 2 1/4 cups water Method: Place the oil,
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Protein Enriched Spinach Dip Makes: 15 x 30g portions Ingredients: 8 garlic cloves 100g extra light cream cheese 150ml light sour cream 4 tablespoons natural protein powder 1 tablespoons dried onion flakes 2 cups baby spinach 1/4 cup grated parmesan cheese Method: Roast the garlic clove in the husks in a 180 degree Celsius oven
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Cheesy Egg-Rito Serves: 1 Ingredients: 1 egg, beaten 2 mushrooms, halves and sliced 1/2 cup baby spinach, shredded 20g cherry tomato, diced 30g turkey, shredded 1 garlic clove, finely diced 1 tablespoon light cream cheese 1 tablespoon grated cheese Method: Place the mushrooms, spinach, tomato, turkey and garlic in a small saucepan with a tablespoon
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Breakfast Cups Makes: 21 Ingredients: 300g bacon, diced 200g zucchini, grated 120g onion, finally diced 250g tomato, diced 1 long red chilli, finely diced 6 garlic cloves, finely grated 25g fresh parsley, shredded 300g cheese, grated 3/4 cup natural protein powder 1/2 cup lentil flour 12 eggs, lightly beaten 3/4 cup milk Method: Preheat oven to
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Roast Pumpkin Thins Portion: 1 Ingredients: 150g butternut pumpkin 1 teaspoon extra virgin olive oil 1 tablespoon mixed dried herbs 1 teaspoon paprika 1/2 teaspoon garlic powder Method: Preheat oven to 150 degrees Celsius Thinly slice the pumpkin using a mandolin Place the oil, herbs, paprika & garlic into a ziplock bag Seal the bag
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Lemon Lime Ricotta Protein Cakes Makes:12 Ingredients: 375g full fat Ricotta 3/4 cup low fat vanilla yoghurt 2 scoops vanilla protein powder 1 medium-large lemon 1 small lime 5 eggs, separated 1 1/2 teaspoon cream of tartar 2 packets sweetener Method: Preheat oven to 150 degrees Celcius Beat the egg whites until it has soft
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