Protein Gummies Makes: 12 Ingredients: 1 portion (30g) unflavoured protein water powder 1 packet diet jelly 1 heaped teaspoon gelatine 150ml water Method: Mix the protein water powder into 75ml cold water and mix until well combined Allow to sit for 30-60 minutes until all th foam has settled Add the jelly packet and gelatine
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Balsamic Roasted Vegetables Serves: 1 Ingredients: 4 asparagus spears 1 tomato, quartered or thick slices 3 small button mushrooms 1 clove garlic, finely grated and chopped 1 tablespoons balsamic vinegar Method: Preheat then oven to 190 degrees Celsius and line a tray with baking paper Place the vegetables in a zip lock bag and spray
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Opti-Slaw Makes: 4-6 serves Ingredients: 1 & 1/2 cups shredded wombok 1 carrot, grated 1 small red onion, finely sliced wedges 1 small red capsicum, thinly sliced 1/3 cup flat leaf parsley, shredded 2 teaspoons Apple cider vinegar 1 tablespoon salt reduced chicken stock Method: Place all ingredients into a mixing bowl and combined well
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Opti-Kebabs Makes: 8 kebabs Ingredients: 8 cherry tomatoes 1 small red onion 1 small zucchini 1 small red capsicum 1/2 small eggplant 4 small button squash (summer squash) 4 mushrooms 2 cloves garlic 1 tablespoons salt reduced soy sauce 1 teaspoon lemon juice Method: Soak 8 wooden skewers in water while you prepare the vegetables
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Vegetable Ratatouille Serves: 6-8 Ingredients:
1 onion, diced 1 celery stalk, diced 1 zucchini, diced 1 carrot, diced 1 small eggplant, diced 1 red capsicum, diced 4 garlic cloves 400g can crushed peeled tomatoes 1 cup sliced green beans 2 tomatoes, diced Handful fresh basil Method: Place all the ingredients except the beans and fresh
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Curried Minced Vegetables Makes: 6-8 small portions Ingredients: 1 teaspoon olive oil 1 onion, finely diced 1/2 leek, finely shredded 1 stalk celery, finely diced 4 garlic cloves, finely diced
1 tablespoon fresh grated ginger 1 carrot, grated 1 zucchini, grated 150g cauliflower, grated 150g broccoli, grated 1 small eggplant, grated 4 button mushrooms, finely
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Roasted Vegetable Dip Makes: 7 x 50g portions Ingredients: 1 medium eggplant 2 small red capsicums 1/2 teaspoon ground cumin 1/4 teaspoon paprika Method: Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper Place the eggplant and capsicums whole on the tray and lightly spray with cooking spray Roast
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Vegetables in Broth Makes: 4-6 Opti-intense serves or 8 bariatric serves Ingredients: 1 head Asian greens 1 carrot 1/2 zucchini 1 small red capsicum 1 long red chilli (adjust to your preferred chilli levels 3 garlic cloves 2cm fresh ginger 3 salt reduced chicken stock cubes 1 salt reduced beef stock cube 3 mushrooms 1/2
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Roast Tomato and Garlic Soup Makes: 2 serves Opti-Intense Roast Tomato and Garlic Soup Protein Enriched Roast Tomato and Garlic Soup Ingredients: 3 large tomatoes 2 garlic cloves 1 scoop (30g) pure protein powder** **EXCLUDE this ingredient for an opti-intense recipe Method: Preheat the oven to 180 degrees Celius and line a baking tray with
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Marinated Mushroom Salad Serves: 4-8 Ingredients: 750g mushrooms 1 teaspoon extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon soy sauce 1 cup chicken stock 1 cup bean sprouts 1 small red capsicum, diced 1 small green capsicum, diced 1 red onion, dived 1 punnet cherry tomatoes, halved 4 mini cucumbers, sliced 1/2 long
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