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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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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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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Pork & Vegetable Steamed Dim Sims Makes: 54 dim sims Ingredients: 150g sweet potato, grated 50g broccoli stem, grated 150g zucchini, grated 120g carrot, grated 120g cauliflower, grated 300g wombok, finely shredded 30g ginger, finely grated 8 cloves garlic, finely grated 1 long red chilli, finely diced 500g lean pork mince 2 eggs 3 tablespoons
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Thai Red Curry Chicken Balls Makes: 16 Ingredients: 4 slices wholemeal bread 1 cup protein enriched light milk 500g chicken mince 3 cloves garlic, finely grated 1cm ginger, finely grated 2 tablespoons Thai red curry paste 1/2 medium onion, finely diced 1/4 cup shredded fresh coriander 1 cup baby spinach, finely shredded Method: Cut the
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Chicken & Corn Slice Makes: 12 portions of mini loaves Ingredients: 6 eggs 1 cup cottage cheese 1 x 400g can of creamed corn 1 cup wholemeal SR flour 100g chicken breast slices, shredded 6 garlic cloves, finely grated 1 large carrot, grated 1 large zucchini, grated 1/2 large onion, finely diced 1 cup mozzarella
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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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Cottage Cheese Frittata Makes: 9 Ingredients: 3/4 cup butternut pumpkin, chopped in 1/2cm cubes 1/2 cup shredded baby spinach 1/2 cup mushrooms, thinly sliced and roughly chopped 1/2 cup cherry tomatoes, diced 3 garlic cloves, finely diced 1 cup low fat cottage cheese 1/4 cup grated parmesan cheese 4 large or 6 small eggs, lightly
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Pumpkin, Bacon & Spinach Muffins Makes: 16 Ingredients: 2 cups grated cheese 1 cup diced bacon 2 cups grated pumpkin 1/2 cup finely chopped onion 1/3 cup frozen spinach, defrosted 4 garlic cloves, finely grated 1 cup wholemeal SR flour 1 cup white SR flour 1/2 teaspoon salt 3/4 cup vegetable or canola oil 4
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