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Healthy Pumpkin Muffins

Ingredients:


2 tablespoons canola oil

1/2 cup honey or pure maple syrup

1/3 cup plain non-fat Greek yogurt at room temperature

1 large egg at room temperature

1 teaspoon pure vanilla extract

1 can puree pumpkin (not pumpkin pie filling)

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon kosher salt

1 1/4 cups white whole wheat flour*

3/4 cup plus 2 tablespoons, rolled oats plus additional for sprinkling on top


*For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend of the two. Regular whole wheat flour can also be used, though the muffins will have a heavier texture and more pronounced wheat taste.


Source: Wellplated.com


Macronutrient Breakdown (Approximate):


Calories: Around 147

Protein: 4 grams

Carbohydrates: 27 grams

Fat: 3 grams

Method:


  1. Preheat your oven to 325°F. Light coat a 12-inch standard muffin tin with nonstick spray.
  2. In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
  3. Whisk in the pumpkin purée.
  4. Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
  5. Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
  6. Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
  7. Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200°F.
  8. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finish cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

Roasted pumpkin, ricotta and spinach toastie

Ingredients:


2 slices of whole-grain bread

1 cup roasted mashed pumpkin (rich in vitamins A and C)

1/4 cup ricotta cheese (a good source of protein and calcium)

Handful of fresh spinach leaves (packed with iron and antioxidants)

1/2 red bell pepper, thinly sliced (adds color and vitamin C)

Pinch of black pepper and a sprinkle of dried oregano (for flavor)


Source: Weightwatchers.com


Macronutrient Breakdown (Approximate):


Calories: Around 350 kcal

Protein: 15 grams

Carbohydrates: 45 grams (including fiber)

Fat: 12 grams

Calcium: 20% of daily recommended intake

Vitamin A: 150% of daily recommended intake

Vitamin C: 80% of daily recommended intak

Method:


1. Preheat your sandwich press or stovetop grill pan.


2. Spread the roasted mashed pumpkin evenly on one slice of bread.


3. Layer the ricotta cheese, spinach leaves, and red bell pepper slices on top.


4. Sprinkle with black pepper and dried oregano.


5. Place the second slice of bread on top to create a sandwich.


6. Grill the sandwich until the bread is crispy and the cheese is melted.

Why It’s Good for You:


Balanced Nutrition: This toastie combines whole grains, protein, healthy fats, and veggies, providing a well-rounded meal.


Fiber-Rich: The whole-grain bread and spinach contribute to your daily fiber needs, aiding digestion and promoting satiety.


Vitamins and Minerals: Pumpkin offers vitamin A for eye health, while red bell peppers provide vitamin C for immune support.


Protein Boost: Ricotta cheese adds protein, essential for muscle repair and overall health.


Delicious and Filling: The combination of flavors and textures makes this lunch both satisfying and enjoyable.


Remember, a balanced lunch like this keeps energy levels stable, supports overall health, and helps you stay focused throughout the afternoon. Bon appétit! 🥪🌱🧀

Healthy Breakfast Burger

Prep Time: 5 mins Cook Time: 5 mins

 

INGREDIENTS


1 egg

2 tsp tomato relish

40g wholemeal sandwich thin

20g baby spinach

1 small roma tomato, sliced

1/4 avocado, thinly sliced


Source. Taste.com.au


Method:


Step 1

Lightly spray a small non-stick frying pan with olive oil. Crack egg into pan and cook for 2 minutes or until cooked to your liking


Step 2

Spread relish over base of sandwich thin. Top with spinach, tomato, avocado and egg. Season and top with sandwich thin lid.

Protein Mug Cake

Serves: 2

Prep. Time: 1 min/ Cook Time: 1 mins


Ingredients 


  • 1/4 cup protein powder 32-34 grams
  • 1 tablespoon coconut flour
  • 2 tablespoon granulated sweetener of choice
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons cocoa powder adjust to desired chocolate content
  • 1 large egg
  • 1/4 cup milk of choice
  • 1 tablespoon chocolate chips optional


Source.

https://thebigmansworld.com/the-ultimate-1-minute-protein-brownie/

Method: - MICROWAVE VERSION


  1. Grease a small cereal bowl or deep mug and set aside.
  2. In a mixing bowl, combine the protein powder, coconut flour, baking powder, granulated sweetener and cocoa powder and mix well.
  3. In a separate bowl, whisk the egg with the milk and pour into the dry mixture and mix until fully incorporated. Top with chocolate chips if desired.
  4. Microwave for 60 seconds and remove from microwave and enjoy immediately.

No Bake Protein Balls

Serves: 24

Prep. Time: 10 mins


Ingredients - 4 Different Flavour Options:


Chocolate Peanut Butter 

  • 1 1/2 cup old fashioned rolled oats
  • 1 cup natural peanut butter
  • 1/4 cup honey or maple syrup
  • 2 scoops about 50-60 grams chocolate protein powder
  • 2 Tablespoons chocolate chips

Almond Joy

  • 1 1/2 cups old fashioned rolled oats
  • 1 cup natural almond butter
  • 1/4 cup honey or maple syrup
  • 2 scoops about 50-60 grams chocolate protein powder
  • 1-2 Tablespoons unsweetened shredded coconut

Cinnamon Raisin Cookie

  • 1 1/2 cups old fashioned rolled oats
  • 1 cup cashew butter
  • 1/4 cup honey or maple syrup
  • 2 scoops about 50-60 grams vanilla protein powder
  • 2 Tablespoons raisins
  • 1/4 teaspoon cinnamon

Tahini Chocolate Chip 

  • 2 cups old fashioned rolled oats
  • 1 cup tahini
  • 1/4 cup honey or maple syrup
  • 2 scoops about 50-60 grams vanilla protein powder
  • 2 Tablespoons mini chocolate chips



Source. eatingbirdfood.com

Method:


  1. Combine all the ingredients for the flavour you have chosen into a large bowl and stir to combine.
  2. Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. You might want to use your hands to knead the dough near the end.
  3. Once combined, use a small cookie scoop to scoop and form the dough into balls.
  4. Store in a covered container in the fridge or freezer.


Notes

  • If the protein ball mixture seems a little too dry or crumbly, add water or almond milk, 1 teaspoon at a time, until the mixture forms together.
Smooth As Smoothies

Blueberry Dream Smoothie


Ingredients

 

1 scoop Megapro or 2 scoops Achieva Vanilla Protein Powder

1/4 Cup Low Fat Coconut Milk

200ml Water

2 handfuls of Spinach Leaves

1 Cup of Frozen Blueberries



Choc Banana Breakfast Smoothie


Ingredients

 

1 scoop of Choc Protein Powder

1 Medium Banana

1 TBS Chia Seeds

1/4 Cup of Low Fat Coconut Milk

200ml Water

Banana Green Smoothie


Ingredients

200ml almond or other milk to choice

1 small banana

1 serve of protein powder

1 tablespoon chia seeds or husks

1-2 large handfuls baby spinach

1-2 handfuls of ice to thicken

Method


Place all ingredients into a blender and blend until smooth. 


Pour into a glass or drink it straight from the blender container and enjoy!


Chicken & Vegetable Soup

Prep Time: 10 min  Cooking Time: 45 min  Serves: 4


Ingredients

  • 2 chicken marylands or 4 chicken drumsticks
  • 1 litre (4 cups) chicken style liquid stock
  • 2 potatoes, peeled and diced into 2 x 2 cm dice
  • 2 large carrots, peeled and small diced
  • 1 leek, white part only, halved lengthways and sliced
  • 6 garlic cloves, crushed
  • 60g  chopped kale
  • 1/2 lemon, juiced
  • Olive oil, to garnish
  • Paprika, to garnish


Source. taste.com.au

Method:

  1. Place chicken stock in a large pot, add the chicken and bring to the boil. Add potato, carrots, leeks and garlic. Simmer for 30 minutes. Remove chicken from pot and when cool enough to handle, remove all the chicken off the bones. Reduce heat of the pot to low while chicken cools.
  2. Return chicken to the pot, add lemon juice and kale. Bring to the boil and simmer for a further 5 mins.
  3. Serve with a drizzle of olive oil and a sprinkle of smoked paprika.


Raspberry Chia Overnight Oats

Prep Time: 10 mins Serves: 4


Ingredients

  • 1 1/2 cups (135g) rolled oats
  • 1/3 cup (70g) white chia seeds
  • 200g fresh or frozen raspberries
  • 2 1/4 cups (560ml) reduced-fat milk
  • 1 tbsp honey


Source. taste.com.au

Method


Combine oats and chia seeds in a large bowl.  Place raspberries in a jug. Use the back of a wooden spoon to lightly crush. Add the milk and honey to the raspberry and stir to combine. 


Add the raspberry mixture to the oat mixture and stir to combine.  Cover with plastic wrap. Place in the fridge overnight to soak.


Spoon the oat mixture evenly into serving bowls or jars.


Serve with raspberries and greek style yoghurt.



Healthy Muesli Bars

Prep Time: 10 min  Cooking Time: 30 min  Makes: 16


Ingredients

  • 135g (1 1/2 cups) traditional rolled oats
  • 85g (1/2 cup) natural almonds, coarsely chopped
  • 55g (1/2 cup) oat bran
  • 45g (1/4 cup) pepitas
  • 35g (1/3 cup) desiccated coconut
  • 1 tbsp linseeds
  • 80g (1/2 cup) single origin honey
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tbsp fresh orange juice
  • 1 tsp vanilla bean extract
  • 2 tsp ground cinnamon
  • 2 eggs, lightly whisked


Source. taste.com.au

Method


Preheat oven to 180C/160C fan forced. Line the base and sides of a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the long sides.


Combine oats, almonds, oat bran, pepitas, coconut and linseeds in a large bowl.


Combine honey, oil, orange juice, vanilla and cinnamon in a small saucepan.  Bring to a simmer over medium heat. Simmer for 1 minute. Pour into the oat mixture and stir until combined. Add the eggs and stir until well combined.


Spoon mixture into lined pan. Press and spread mixture firmly over base of pan.  Bake for 20-25 minutes or until golden. Set aside in pan to cool completely.  Cut into 16 bars to serve.


Beef & Broccoli Stir Fry

Prep Time: 15 min  Cooking Time: 15 min  Serves: 4


Ingredients

  • 2 cloves garlic, crushed 
  • 2 tsp ginger, grated 
  • 1 TBS soy sauce or tamari for marinade
  • 500 g lean beef, trimmed of fat, thinly sliced 
  • Extra Virgin Olive Oil
  • 200g green beans, ends trimmed, cut into 3cm pieces 
  • 1 broccoli, cut into florets 
  • 410 g can baby corn spears, drained 
  • 1 TBS reduced-salt soy sauce + 2 TBS oyster sauce 
  • 3 Cups Cooked Brown or Basmati Rice to serve (1/2 Cup per bowl)



Method:


  1. Mix garlic, ginger and soy in a small bowl; season with black pepper.
  2. Add beef, stir to coat and set aside to marinate while vegetables are prepared.
  3. Spray a non-stick wok or large frypan with oil and heat.
  4. Add the beef and stir-fry for 2 minutes over high heat until browned and set aside.
  5. Next add beans and broccoli and stir-fry for 3 minutes, until tender.
  6. Add 2 tablespoons water to the pan, cover and cook until vegetables soften but remain bright green.
  7. Lastly add in corn, beef, soy and oyster sauces and stir-fry until heated through.


Creates 4 Serves on top of 4 measured rices - enjoy.

Healthy Fruitcake

Serves: 30

Prep. Time: 30 mins

Cook Time: 3 hrs


Ingredients:

  • 500g sultanas
  • 1 x 375g pkt raisins, coarsely chopped
  • 1 x 300g pkt currants
  • 250g pkt Angas Park Soft & Juicy Figs, coarsely chopped
  • 125ml (1/2 cup) brandy
  • 125ml (1/2 cup) apple juice
  • Melted butter, to grease
  • 200g 60% less fat margarine
  • 55g (1/4 cup, firmly packed) brown sugar
  • 2 eggs, at room temperature
  • 2 egg whites, at room temperature
  • 115g (1/3 cup) St Dalfour Orange Marmalade
  • 300g (2 cups) wholemeal plain flour
  • 75g (1/2 cup) wholemeal self-raising flour
  • 1 tsp mixed spice
  • Blanched almonds, to decorate
  • 80ml (1/3 cup) brandy, extra


Source. taste.com.au

Method:


Step 1.


Combine the sultanas, raisins, figs, currants, apple juice and brandy in a large glass or

ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to

macerate.


Step 2.


Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted

butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to

reach 6cm above the edge of the pan.


Step 3.


Use an electric beater to beat the margarine and sugar in a bowl. Add the eggs and egg

whites, 1 at a time, beating well after each addition until combined (the mixture may curdle

at this stage - this is due to the high proportion of eggs to butter and doesn't affect the

result). Add the marmalade and beat until well combined. Add the combined flour and mixed

spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and

smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds

over the top.


Step 4.


Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking

paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent

overbrowning, for 3 hours or until a skewer inserted into the centre comes out clean.


Step 5.


Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside

overnight to cool completely. Serve.


Peanut Butter Protein Bars


INGREDIENTS

 

3/4 cup creamy peanut butter

1/3 cup honey.

2 tablespoons coconut oil.

1 cup Rolled Oats.

1/2 cup vanilla protein powder

3 tablespoons almond meal.

1/4 teaspoon ground cinnamon.

1/4 teaspoon kosher salt.




METHOD


Step 1.


Line an 8x8- or 9x9-inch baking pan with parchment paper, leaving overhang on two sides like handles.


Step 2.

 

Place the peanut butter, honey, and coconut oil in a medium heatproof bowl. Set the bowl over a saucepan of water and bring the water to a simmer over medium to medium-high heat. (Do not let the water boil, and make sure the water does not touch the bottom of the mixing bowl.) Stir and heat until the mixture is smoothly combined. Remove the bowl from the saucepan and turn off the heat.

 

Step 3.


To the bowl with the peanut butter mixture, add the oats, protein powder, flaxseed, cinnamon, and salt. Stir to combine. The mixture will seem very dry at first but will come together as you stir. It won’t be sticky but should hold together when pressed (see recipe notes for more details). If the mixture is still fairly warm, pop the bowl into the refrigerator for a few minutes to let it cool, then stir in the chocolate chips. (Cooling the mixture will prevent the chocolate from melting. Don’t worry if they do melt a little—the bars will still be delicious!) Press evenly into the prepared pan and refrigerate for 1 hour or until firm.


Step 4.

 

Lift the bars from the pan using the parchment handles and transfer to a cutting board. Slice into bars of desired size and enjoy.

Blueberry Breakfast Granola Bars

Serves: 12

Prep. Time: 15 mins

Cook Time: 40 mins


Ingredients:


  • 1 1/2 cups (225g) plain flour
  • 1 1/4 cups (110g) rolled oats
  • 1/2 cup (40g) shredded coconut
  • 1 tsp ground cinnamon
  • 140g Nuttelex spread
  • 1/2 cup (65g) granola
  • 1/2 cup (160g) blueberry or blackberry jam
  • 125g blueberries


Source. taste.com.au

Method:


Step 1.


Preheat oven to 180°C. Grease a 16cm x 26cm slice pan and line the base and 2 long sides

with baking paper, allowing the sides to overhang.


Step 2.


Place half the flour, oats, coconut, cinnamon and spread in a food processor. Process until

the mixture just comes together. Spoon into the prepared pan and use the back of the spoon

to press the mixture evenly over the base. Bake for 10 mins or until light golden.


Step 3.


Meanwhile, combine the granola and remaining flour, oats, coconut and cinnamon in a bowl.

Add the remaining spread and use your fingertips to rub the spread into the flour mixture

until mixture resembles coarse breadcrumbs.


Step 4.


Spread jam evenly over the base of the slice. Top with blueberries. Sprinkle granola mixture

evenly over the blueberries. Bake for 30 mins or until golden brown. Set aside in the pan to

cool completely. Cut into pieces.

Lemon Herb Turkey Rissole Salad

Serves: 4

Prep. Time: 20 mins

Cook Time: 10 mins


Ingredients:


  • 400g turkey breast mince
  • 4 green shallots, finely chopped
  • 2 tbsp chopped fresh continental
  • parsley leaves, plus 1/3 cup, extra, coarsely chopped
  • 2 tsp finely grated lemon rind
  • 1 small eggplant, cut into 1cm-thick rounds
  • 1 red capsicum, deseeded, cut into thin wedges
  • 1 yellow capsicum, deseeded, cut into thin wedges
  • 1 tbsp fresh lemon juice
  • 2 tsp extra virgin olive oil
  • 2 tbsp chopped fresh dill
  • 400g can chickpeas, rinsed, drained
  • 60g baby spinach
  • 70g (1/4 cup) natural yoghurt


Source. taste.com.au

Method:


Step 1.


Combine the turkey, shallot, parsley and lemon rind in a large bowl. Season then roll into 12

rissoles.


Step 2.


Preheat a barbecue grill or chargrill pan on medium-high. Lightly spray rissoles, eggplant and

capsicum with oil. Cook the rissoles, turning, for 6-8 minutes or until golden and cooked

through. Cook capsicum and eggplant for 2-3 minutes each side or until tender.


Step 3.


Meanwhile, combine the lemon juice, oil, dill and extra parsley in a large bowl.


Step 4.


Add grilled vegetables, chickpeas and spinach. Toss to combine. Season. Divide among

serving plates. Top with rissoles and yoghurt.

Tuscan Chicken Tray Bake

Serves: 4


Ingredients:

2 tsp dried oregano leaves

2 tsp finely grated lemon rind

1/2 tsp dried chilli flakes

4 x 150g skinless chicken breasts

2 large zucchini, thickly sliced

250g cherry tomatoes

400g can cannellini beans, rinsed, drained

2 tsp extra virgin olive oil

125ml (1/2 cup) Massel Salt Reduced Chicken Style Liquid Stock

1 bunch asparagus, trimmed

60g baby rocket

1 tbsp balsamic vinegar


Source. Taste.com.au



Method:


Step 1


Preheat oven to 200°C/180°C fan forced.  Combine oregano, lemon rind and chilli. Sprinkle evenly over chicken. Season. Heat a large non-stick frying pan over high heat and lightly spray with oil. Cook chicken for 1-2 minutes each side or until browned.


Step 2


Arrange zucchini, tomatoes and beans in a large baking dish. Drizzle over oil. Add chicken and stock. Roast for 15 minutes. Add asparagus. Roast for 5 minutes or until veg is tender and chicken is cooked through.


Step 3


Top with rocket then drizzle over balsamic vinegar to serve.


Spanish Chicken and Beans

Serves: 2


Ingredients:

1 tsp smoked paprika

1 tsp harissa paste

2 garlic cloves, thinly sliced

1 tbsp fresh lemon juice

4 (about 250g) Lilydale Free Range Chicken Tenderloins

125g green beans, chopped

400g can no-added-salt cannellini beans, rinsed, drained

1 small zucchini, sliced

50g (1/4 cup) pitted Sicilian green olives, halved

400g can cherry tomatoes

1 tsp extra virgin olive oil

Fresh parsley sprigs, to serve


Source. Taste.com.au




Method:


Step 1


Combine paprika, harissa, garlic and lemon juice in a large sealable glass or plastic container. Add chicken and turn to coat.


Step 2


Place the green beans, cannellini beans, zucchini, olive and tomatoes in another large sealable glass or plastic container.


Step 3


Freeze the containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.


Step 4


Heat oil in a large frying pan. Add contents of chicken container. Cook for 2 minutes each side or until browned. Add contents of veg container. Simmer for 10 minutes or until veg is just tender. Divide chicken and veg mixture among serving plates. Top with parsley.

 Banana Green Smoothie 

Serves: 1


Ingredients:

200ml almond or other milk to choice

1 small banana

1 serve of protein powder

1 tablespoon chia seeds or husks

1-2 large handfuls baby spinach

1-2 handfuls of ice to thicken


Method:

Place all ingredients into a blender.

Blend for 1-2 minutes until smooth and enjoy.


A great breakfast or even snack idea to add a little spring to your step and some additional greens to your day ;)

Chunky Choc Protein Smoothie

This Delicious Chunky Choc Protein Smoothie is Guaranteed to Fuel Your Body to Help You Fire Up Your Workouts. Try it Today You will Love It!


Ingredients:


1-2 cups ice I like to use 2 cups for a very thick smoothie

1 banana sliced and frozen

1 cup Unsweetened Vanilla Cashew Milk or other milk of choice

1 scoop chocolate protein powder

1 tablespoon unsweetened cocoa powder

1-2 tablespoons peanut butter

Pinch of salt


Optional Garnish: chocolate or cacao chips


Method:


Add all ingredients to a blender and puree until thick and smooth. Garnish with chocolate chips, if desired. Serve immediately!

Salmon with Vegie Chips and Basil Pesto

INGREDIENTS

2 carrots, peeled, cut into thin chips

1 eggplant, cut into chips

2 zucchini, cut into chips

1 small red capsicum, deseeded, thickly sliced

Extra-light olive oil cooking spray

1 tbsp finely grated parmesan

4 x 100g skinless, boneless salmon fillets


Basil pesto 

1 tbsp finely grated parmesan

1 cup fresh basil leaves

2 tsp red wine vinegar

1 tbsp pine nuts


Source. Taste.com.au

METHOD


Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.


Place all the vegetables in a bowl and spray lightly with oil. Add parmesan, season to taste and toss to coat well. Spread over the prepared tray.


Bake for 25 minutes. Remove the tray from the oven and add the salmon. Season to taste. Return to the oven and bake for 10 minutes.


Meanwhile, make the basil pesto. Place all the ingredients in a small food processor and blend until well combined and smooth. Add a little water to loosen, if needed. Season to taste.


Divide the vegie chips and salmon among serving plates. Top with basil pesto. Serve.

Maria's Seed Crackers



INGREDIENTS


- 1/3 cup almond flour/mela

- 1/3 cup sunflower seeds

- 1/3 cup pumpkin/ pepita seeds

- 1/3 cup flaxseed or chia seeds – I prefer chia seeds

- 1/3 cup sesame seeds

- 1 tblspn ground psyllium husk powder

- 1 teaspn salt

- 60 ml or 1/3 cup melted coconut oil

- Almost 1 cup or 225 ml boiling water


METHOD


Preheat oven to 150 degrees celcius


Mix all dry ingredients in a bowl


Add boiling water and oil & mix together with a wooden fork/spoon.


Spread out the dough thinly on a baking dish lined with baking paper.


Bake on lower rack for 45 to 60 mins, checking occasionally.


Turn off oven & let dry for another 15 mins in the oven turned off.


Break into pieces and ENJOY however you wish


(keep an eye on the oven to make sure you don’t overcook/burn)

Peanut Butter Protein Cookies

Prep Time: 10 mins Cook Time: 12 mins

Total Time: 22 mins Makes :12 cookies 

 

INGREDIENTS


2 eggs

1 cup Natural Peanut Butter

2/3 cup coconut sugar

1/4 cup Vanilla Protein Powder 

(Protein Delicious available at KTL)


Method:


Preheat oven to 180 degrees Celsius and line a tray with baking paper.


Combine the peanut butter, coconut sugar, eggs, and vanilla protein powder in a large bowl and mix together until the consistency resembles cookie dough.


Scoop out approx 2 tablespoons of the batter and roll it into a ball using your hands.


Flatten the ball between your palms and then place on the prepared cookie sheet. Repeat with the remaining dough, leaving space in between the cookies to expand.


Using a fork, press down gently on each cookie to create criss-cross marks.


Bake in the oven for 10-12 minutes, or until the edges of the cookies just slightly start to turn brown. Remove from the oven and let sit for a couple minutes to set before moving to a cooling rack and Enjoy!

Power salad jar


Ingredients:

3 tsp fresh lemon juice

1 tsp extra virgin olive oil

1 tsp Dijon mustard

80g (1/2 cup) cooked quinoa (about 40g uncooked)

30g sliced smoked salmon

1 small beetroot, peeled, coarsely grated

1/2 zucchini,coarsely grated

1 small carrot, peeled,coarsely grated

25g mixed salad leaves

1 tbs cottage cheese

1 tsp pepitas 


Source - Taste.com.au

Method:


Step 1

Combine the lemon juice, oil and mustard in a 500ml (2 cups) glass jar with a tight-fitting lid.


Step 2

Place the quinoa, salmon, beetroot, zucchini, carrot, salad leaves, cottage cheese and pepitas in the jar. Cover with lid and secure. Place in the fridge until ready to serve.


Step 3

Turn the salad into a serving bowl and toss to coat.

Barbecued prawns with corn, bacon, blistered jalapeno, and avocado puree


Ingredients:

Avocado puree

2 firm but ripe avocados, halved, peeled, and pitted

2/3 cup (loosely packed) fresh coriander leaves

1 clove garlic

2 tbsp fresh lime juice

1 tbsp fresh lemon juice


Prawns and corn

400g streaky bacon, finely diced

5 fresh corn cobs, peeled, silks removed, kernels removed

1 large jalapeno chilli

1/2 tsp plus 1 tbsp olive oil

1kg raw banana prawns, (King prawns, or Tiger prawns), peeled and deveined

1 tsp sweet paprika

1 lime, cut in half

Fresh coriander sprigs, for garnish


10 min prep| 10 min cook| Serve 8


Source - Taste.com.au

Method:


Step 1. To make the avocado puree: Blend the avocados, coriander, garlic, lime juice, and lemon juice together in a blender or food processor to the desired consistency. Season to taste with salt and pepper.

Spread the puree over a large platter. Press a sheet of plastic wrap directly on the surface of the puree and set aside.


Step 2. To make the prawns and corn: Preheat the barbecue for medium-high heat. Place a cast-iron frying pan directly on the barbecue while preheating. 


Step 3. Cook the bacon for about 6 minutes, or until rendered and crispy. Add the corn kernels and cook for 3-4 minutes, or until just tender.


Step 4. Meanwhile, in a small bowl, coat the jalapeno with 1/2 teaspoon of oil and sprinkle with salt. Barbecue the jalapeño for about 3 minutes per side, or until blistered. Transfer to a small bowl, cover, and let steam for a few minutes. Remove the skin from the jalapeño. Scrape off the seeds for less heat, if desired, and dice. Stir the diced jalapeño into the corn mixture. Season the corn mixture to taste with salt and pepper.


Step 5. In a large bowl, toss the prawns with the remaining 1 tablespoon oil, paprika, salt, and pepper. Barbecue the prawns for 3-4 minutes per side, or until cooked and still juicy.


Step 6. To serve: Spoon the corn mixture over the avocado puree and top with the prawns. Squeeze the lime halves over the prawns, garnish with the coriander sprigs, if desired, and serve.

Watermelon & Feta Salad

A simple, quick and oh so refreshing salad to add to your meal planning as we head into some warmer weather.


Prep: 15 mins

Serves: 4


Ingredients:

• quarter watermelon cut into bite-size pieces

• 1/2 cucumber or 2-3 mini cucumbers, chopped

• 1 tablespoon fresh mint chopped finely

• 1 tablespoon fresh basil torn/chopped finely

• 50g Crumbled feta to taste

• Balsamic vinegar to taste

• Olive oil to taste

• Salt & pepper to taste



Method:

1. Prep your watermelon, cucumber, mint, and basil, and add them to a salad bowl. Add the feta as well.

2. You can either add the vinegar and oil to a jar and shake it up or just drizzle a bit on top of the salad and toss like I did. I didn't put quantities because everyone's tastes vary, but I would start with 1-2 teaspoons balsamic vinegar and a tablespoon of olive oil and go from there.

3. Season with salt & pepper as needed (feta is pretty salty so you may be able to skip the salt) and serve immediately.

Veggie Pancakes

Ingredients


170g cottage cheese

2 large eggs

50g cornflour

1⁄2 tsp baking powder

1⁄2 tsp salt

1 medium zucchini (200g), coarsely grated & water squeezed out

100g sweet potato, coarsely grated

2 spring onions, thinly sliced, plus extra to serve

2 tbs Greek yoghurt

1 long red chilli, thinly sliced, to serve (optional)

Method

Whisk cottage cheese, eggs, cornflour, baking powder and salt in a bowl until smooth. 

Add zucchini, sweet potato and spring onions and mix well.

Heat a large non-stick fry pan over medium heat. Using a half cup measure, divide mixture into 6 even pancakes and cook for 3 minutes each side until golden and cooked through.

Divide pancakes between serving plates and top with yoghurt, extra spring onion and chilli (optional) to serve.

Healthy Banana and Zucchini Muffins

Ingredients

235g (11 ⁄2 cups) wholemeal spelt flour

50g (1 ⁄4 cup) coconut sugar

25g (1 ⁄4 cup) rolled oats

2 tbsp LSA

1 tbsp chia seeds

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp bicarbonate of soda

125ml (1 ⁄2 cup) buttermilk

60ml (1 ⁄4 cup) light extra virgin olive oil

2 eggs

260g (1 cup) mashed ripe banana

1 small (about 120g) zucchini, coarsely grated

Honey with honeycomb, to serve (optional)

Fresh low-fat ricotta, to serve (optional)


Topping

1 tbsp rolled oats

1 tsp chia seeds

1 tsp coconut sugar

1/2 tsp ground cinnamon


Raspberry smoothie bliss balls

Ingredients


3/4 cup (105g) slightly thawed frozen raspberries

1 cup (90g) rolled oats

3/4 cup (60g) shredded coconut

1/4 cup (60g) coconut oil

1 tbsp sunflower seeds

5-minute egg and hummus flatbread

Ingredients


1 tbsp hummus

40g wholegrain wrap

20g baby rocket

1/2 Lebanese cucumber, cut into matchsticks

50g cherry tomatoes, halved

10g Greek feta, crumbled

1 soft-boiled egg, peeled, halved

1 tbsp chopped fresh continental parsley leaves

Bacon and Egg Breakfast Muffins

Ingredients

2 short-cut bacon rashers, chopped
50g cup mushrooms, thinly sliced
1 cup finely chopped broccoli
20g baby spinach leaves, shredded
8 Eggs
1/4 cup (60ml) milk
1/2 cup (60g) grated light tasty cheddar

Healthy Zucchini Superfood Slice

Ingredients

2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 carrots, trimmed, coarsely grated
150g chopped kale
8 eggs
85g (1/3 cup) reduced-fat ricotta cheese
3 zucchini, finely grated, squeezed of excess moisture
2 tbsp chopped fresh continental parsley
150g (1 cup) cooked quinoa
200g grape tomatoes, halved

Method

Step 1

Preheat oven to 180/160C fan-forced. Lightly spray a 20 x 30cm baking pan with oil and line the base with baking paper, allowing the 2 long sides to overhang.


Step 2

Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring often, for 3-4 minutes or until softened. Add the garlic and carrot and cook, stirring, for 1 minute or until garlic is aromatic. Add the kale and cook, stirring, for 3 minutes or until wilted. Season and set aside for 5 minutes to cool slightly.


Step 3

Whisk the eggs and ricotta together in a large bowl. Add the cooled vegetables, zucchini, parsley and quinoa. Season. Spoon the mixture into the prepared pan. Top with tomatoes, cut side up. Bake for 25-30 minutes or until golden and puffed and firm to the touch. Set aside for 10 minutes, to cool, before cutting into 6 slices.


Kale, Silverbeet & Ricotta Pie

Ingredients

1 lemon, rind finely grated (and 2 tbs juiced)
1/2 bunch dill, chopped
1/2 bunch mint, leaves chopped
1/2 bunch spring onions, chopped
1 bunch silverbeet, stalks removed, leaves roughly torn
80g low-fat feta, crumbled
5ml extra virgin olive oil spray
16 sheet sheets filo pastry
1 bunch kale, stalks removed, leaves roughly torn
250g light ricotta
2 tbs olive oil
4 eggs, lightly beaten

Method

Step 1

Place kale, silverbeet, lemon rind, juice and oil into a large bowl. Using your hands, massage mixture for 2 minutes or until leaves are tender. Drain well, then squeeze out as much liquid as possible. Return to bowl, add spring onion, egg, ricotta, feta and herbs. Season and stir to combine.


Step 2

Preheat oven to 200°C. Line the base of a 26cm springform cake pan with baking paper. Cover filo with a clean, damp tea towel to prevent drying out. Working with one sheet at a time, lightly spray each with oil and lay into pan, overlapping and leaving ends to overhang rim of pan. Reserve 2 sheets for top. Fill with kale mixture. Fold the overhanging pastry over filling. Spray reserved pastry with oil, loosely scrunch and place on top of pie.


Step 3

Bake for 1 hour or until golden and crisp. Set aside to cool and firm for 20 minutes before cutting into wedges to serve 


Toast with hummus, tomato and boiled egg

A great easy to make and super tasty breakfast recipe

Ingredients
2 small (25g each) slices seeded sourdough
1 1/2 tablesoons hummus
1 vine-ripened tomato, sliced
1 hard-boiled egg, sliced
2 tsp chopped continental parsleyIngredients

Step 1
Toast bread until golden.
Step 2
Spread toast with hummus. Top with sliced tomato, egg and parsley. Season.

Beef, Barley and Vegetable Soup

A hearty nourishing soup of beef, tender pearl barley and plenty of vegetables.

Ingredients
500g chuck steak (diced and trimmed of fat)
1 tablespoons (metric) olive oil
1 onion (chopped)
2 stalks celery (sliced)
2 carrots (chopped)
1 parsnip (chopped)
2 tomatoes (chopped)
1/2 cup barley
1L beef stock (salt reduced)
1L water
2 zucchini (diced)
400g can kiney beans (drained and rinsed)
1 cup frozen peas
Parsley (to serve)

Method

Toss beef in oil, heat a wide saucepan or stockpot over medium-high heat and brown beef in 2 batches. Reduce heat to medium and add onion, celery, carrot, parsnip, tomatoes and barley. Add beef stock and 1 Lwater and bring to the boil.

Simmer for 2 hours or until beef and barley are tender. Add zucchini and kidney beans for the last 15 minutes of cooking. Add frozen peas for the last 5 minutes of cooking.

Serve in large bowls with fresh chopped parsley.


Notes

Try serving soup with a dollop of pesto or a grating of parmesan.

Leftover soup freezes really well, so pour into plastic containers with tight fitting lids in individual portions and freeze for up to 3 months. Makes a great lunch to take to work or an easy dinner that can be reheated in minutes.


Chicken and Vegie Pie

Ingredients

4 small chicken breasts, skin removed
2 cups chicken stock
2 tablespoons dry sherry or white wine (optional)
1 bay leaf or bouquet garni sachet
700g mixed vegetables of choice (carrots, cauliflower,
leeks, cabbage, asparagus, baby corn, peas)
2 teaspoons cornflour
2 tablespoons low-fat milk
2 tablespoons chopped mixed herbs (parsley, thyme,
oregano, marjoram) or 1 teaspoon dried mixed herbs
Freshly ground or cracked black pepper, to taste
6 sheets filo pastry
Olive or canola oil spray

20 minutes preparation + 30 minutes cooking
10 serves of vegies in this recipe
Serves 4

Method

Preheat oven to 200°C. In a large covered pan, slowly poach chicken breasts in chicken stock, sherry and bay leaf for 15–20 minutes, depending on size. Cut vegetables into bite-sized pieces and add to the pan. Cover and continue to cook for 5 minutes. Remove the bay leaf and place chicken and vegetables into a deep pie dish, leaving behind the juices. Mix cornflour with milk and add to juices, bringing to the boil to thicken. Add herbs and season with pepper. Pour sauce over chicken and vegetables. Prepare pastry crust by spraying every second sheet of filo with a little oil and layering sheets on top of each other. Place over top of dish, scrunching up slightly. Spray with a little oil and bake until crisp and brown. Serve immediately.

Variations

To reduce the fat content, filo may be brushed with beaten egg white instead of oil. 

This dish may be served as a casserole without the filo pastry.

Serving suggestion

Serve with rice or mashed potato.


Dill Salmon and Egg Scramble

Ingredients

2 Large Eggs
Splash of Milk
½ tablespoon Fresh Dill
1 teaspoon Olive Oil
½ Cup Shredded Salmon
Salt and Pepper to taste
For Dressing:
¼ Cup of Greek Yoghurt
¼ tablespoon fresh dill
¼ tablesppon chives
pinch of salt and splash of Lemon Juice


Method


Prep eggs by whisking together 2 large eggs, a splash of milk, dill, salt, and pepper until combined.


Then, heat a medium size pan to medium/high heat and add in olive oil and garlic. Pour in the egg mixture and cook for 1-2 minutes, using a spatula to scramble.


Once the eggs have started to cook, add in cooked salmon.


Continue stirring until the eggs have reached desired texture (for about 3 minutes).


To make the Greek yogurt topping, mix together all ingredients.

Serve scramble with Greek yogurt topping.

Chicken Teriyaki Sushi Bowl

Ingredients

Seasoned Rice
1 1/2 cups Brown rice, uncooked
1 tbsp Rice vinegar
1/2 tsp Salt
1/2 tsp Garlic powder
1 sheet Nori, finely minced
3 1/2 cups Water

Teriyaki Chicken
600g skinless chicken breast, cut into 1 inch pieces
1 bottle Teriyaki chicken marinade

Sushi Bowl
1 cucumber, cut into wedges
1 Large avocado, sliced
Sesame seeds, optional
2 sheets Nori, cut into triangles

Sriracha Mayo
1/3 cup Low Fat mayonnaise
1-2 tbsp Sriracha or Sweet Chilli Sauce
2 tsp Rice vinegar
Method

Place all ingredients for the seasoned rice in a rice cooker and set to cook. Alternatively place all of the rice ingredients into a saucepan with 3 1/2 cups water. Bring to a boil over high heat, then turn the heat to low and simmer with a tight fitting lid until all water has absorbed and rice has cooked through, about 15-20 minutes.

While the rice is cooking, place the chicken along with ½ cup teriyaki marinade into a large sauté panover medium heat. Sauté until the chicken is cooked through, about 8-10 minutes. Turn off the heat, drain off the liquid from the pan and coat the chicken with 1 cup of teriyaki sauce.

Mix all ingredients for the sriracha mayo in a small bowl.
Serve the chicken in a bowl over the rice along with the cucumber, avocado, and nori triangles, drizzled with sriracha mayo and sprinkled with sesame seeds.

Thai Chicken Meatballs

Ingredients

500g chicken mince
1⁄4 cup rolled oats (if gluten-free, use brown rice flakes or quinoa flakes)
1 tsp minced fresh ginger
1 clove garlic, minced
1 long red chilli, finely chopped
1⁄4 bunch coriander, finely chopped, plus extra to serve
salt & pepper, to taste
olive oil spray
1 lime, cut into wedges
Method

Place mince, oats, ginger, garlic, chilli and coriander in a large bowl. Season with salt and pepper and mix well to combine. 

Using wet hands, roll tablespoons of mixture into 12 even balls. Refrigerate for 30 minutes.

Preheat oven to 200°C and line a baking tray with baking paper.  

Arrange meatballs on tray and liberally spray with oil. Bake for 15-20 minutes or until golden and cooked through. 

Serve with extra coriander and lime wedges. 

Chilli Con Carne

Ingredients

1 tablespoon olive oil
1 brown onion, finely chopped 
2 celery sticks, finely chopped
500g extra lean beef mince
3 teaspoons Mexican spice mix
2 teaspoons ground cumin
115g (1/2 cup) red lentils
400g can diced tomatoes
120g chargrilled capsicum strips, drained
400g can black beans or kidney beans, rinsed, drained
1/2 cup chopped fresh coriander
2 long fresh green chillies, sliced
Natural yoghurt, to serve (optional)
Method

Step 1
Heat the oil in a large heavy based pan over medium-high heat. Add onion and celery, and cook, stirring, for 1-2 minutes. Add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes Add the spice mix and cumin. Season well.

Step 2
Stir in lentils and tomato. Add 375ml (1½ cups) water. Bring mixture to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until the lentils are cooked and mixture has thickened.

Step 3
Stir through the capsicum and beans, and cook for 1-2 minutes. Stir through half the coriander and half the chilli. Divide chilli con carne among serving bowls. Scatter with the remaining coriander and chilli. Serve with yoghurt, if using

Lemon and Honey Chicken Salad

Ingredients

Zest and juice of 1 lemon, (plus 1 tablespoon lemon juice, extra)
2 tablespoons honey
1/4 cup (60ml) extra virgin olive oil
1 cup mint leaves, half the leaves finely chopped
4 x 200g Lilydale Free Range Chicken Breasts, each sliced into thirds
200g podded, fresh or frozen broad beans
1/2 (200g) garlic ciabatta loaf (see notes), halved lengthways, torn into small pieces
Large handful of baby spinach 
400g can chickpeas, rinsed, drained
125g cherry tomatoes, halved 
1/2 cucumber, finely chopped
1/4 cup flat-leaf parsley leaves, chopped
2 teaspoons wholegrain mustard
Method

Preheat grill to medium-high. Combine lemon zest and juice, honey, 1 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.

Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside. Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.

Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through. Toss broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl. Whisk together mustard and remaining 2 tablespoons oil and 1 tablespoon lemon juice. Season. Divide the salad among plates, pour over dressing and top with chicken to serve.

Prawn Tacos with Lime Avocado Salsa

Ingredients

1 just-ripe avocado, stoned, peeled, finely chopped
1/4 cup finely chopped coriander
1 red birdseye chilli (optional), seeded, finely chopped
2 1/2 tablespoon lime juice
1kg Raw Deli Prawns Thawed, peeled
1 tablespoon olive oil
1 tablespoon Mexican seasoning
12 small flour tortillas
1/2 cup (150g) low fat mayonnaise
1 teaspoon smoked paprika
1/4 red cabbage, finely shredded
1 carrot, peeled, cut into matchsticks
2 radishes, thinly sliced
Method

Combine the avocado, coriander, chilli, if using, and 1 1/2 tablespoons of the lime juice in a bowl. Season. Set aside for 10 mins to develop the flavours.

Combine the prawns, oil and Mexican seasoning in a medium bowl. Heat a large frying pan over high heat. Cook the prawns, turning, for 5 mins or until prawns change colour and curl. Meanwhile, heat the tortillas following packet directions.

Combine mayonnaise, paprika and remaining lime juice in a bowl. Season. Divide tortillas among serving plates. Divide cabbage, carrot, radish and lime-avocado salsa among the tortillas. Top with the prawns. Drizzle with the mayonnaise mixture. Fold to enclose the filling. Serve immediately. Enjoy

Korean Beef Bulgogi Bowl

Ingredients

BEEF
400 g thinly sliced beef , any good quality tender cut suitable for grilling
1 spring onion, green and white part separated, both finely sliced
1/2 large onion, peeled and thinly sliced
1/2 medium carrot , peeled, cut vertically then cut into thin slices
1 tbsp cooking oil (peanut or olive oil)
1/2 tbsp sesame seeds

MARINADE
3 tbsp ordinary soy sauce
1 tbsp honey
1/2 tbsp sesame oil
2 tbsp grated onion
2 cloves garlic , minced
3 tbsp grated apple
1/2 tsp minced ginger and Black pepper
Method

Blot the beef dry using a paper towel then place into a bowl. Mix together the Marinade ingredients in a small bowl, then add the beef.

Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight if possible. Because the meat is thin, you still get good flavour even with 1 hour of marinating.

Heat the oil in a wok or large fry pan over high heat. Add the onion and white part of the spring onion. Cook for 1 minute.
Then add the beef, including the Marinade, and carrots. Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.

Remove from heat, then toss through the sesame seeds.
Serve immediately with a serve of brown rice - or cauliflower rice if you prefer.

Indian Chickpea Coconut Curry

Ingredients

1 tablespoon coconut oil
1 yellow onion (finely chopped)
3 cloves garlic (minced)
1 tablespoon ginger (fresh grated)
1 tablespoon curry powder
2 cups of crushed tomatoes
2 cups of coconut milk
2 cups of chickpeas (drained and rinsed)
4 cups fresh spinach (chopped packed)
chopped fresh coriander for garnish
Method

Make the flavor base: Cook the onion, garlic, ginger, and curry powder in a bit of coconut oil until fragrant.

Stir in the liquids: Add the crushed tomatoes and coconut milk, then simmer.

Add the chickpeas and spinach: Season the curry sauce with S&P to taste, then stir in the chickpeas and spinach.

Serve: Garnish with fresh chopped coriander, if desired, then serve the chickpea curry with rice and or flatbread. Enjoy!

Cauliflower Chicken Fried Rice

Ingredients

1 teaspoon peanut oil
2 large eggs, beaten
3 spring onions, thinly sliced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
500g skinless chicken thighs, trimmed and cut
½ cup diced red capsicum
1 cup snow peas, trimmed and halved
4 cups cauliflower rice
3 tablespoons soy sauce
1 teaspoon sesame oil
Method

Heat 1 teaspoon oil in a large wok over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.

Add 1 tablespoon oil to the pan along with spring onion, ginger and garlic; cook, stirring, until the spring onion have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add capsicum and snow peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.

Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes.

Return the chicken mixture and eggs to the pan; add soy sauce and sesame oil and stir until well combined. Garnish with remaining spring onions.

One Pan Cauliflower Nachos

Ingredients

1 head of cauliflower
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon chilli powder
1 teaspoon cumin
salt and pepper to taste
Method

1. Preheat oven to 200 C and rub a baking sheet with olive oil. Prep cauliflower by cutting the head into fourths. Then, slice into chip-like thin pieces. Place on pan.
2. Drizzle cauliflower with a generous amount of olive oil and then season with garlic powder, chili powder, cumin, salt, and pepper.
3. Bake at 200ºC for 25 minutes.
4. Remove cauliflower and then flip. Add cheddar cheese, rotisserie chicken, pinto beans, red onion, jalapeno, and fresh coriander.
5. Bake again for 5-10 minutes. Remove from oven and Serve. Enjoy

Vegan Choc Doughnuts

Ingredients

* 130g skinless hazelnuts, toasted
* 340g pitted dates, chopped
* 50g (1/2 cup) raw cacao powder
* 1 tablespoon coconut oil
* 2 teaspoons maca powder
* 60g dark chocolate, melted
* 20g freeze dried strawberries, crushed
* Chopped hazelnuts, to sprinkle
Method

* Lightly grease four (9cm-wide) holes of a doughnut pan. Process hazelnuts until coarsely ground. Add the dates, cacao, coconut oil and maca. Process until well combined. Spoon into the prepared holes, pressing down firmly to fill. Place in the fridge for 30 minutes to firm.
* Use either a blowtorch or a hot towel to warm the base of the doughnut pan, turn the doughnuts out onto a clean surface.
* Drizzle the doughnuts with chocolate and scatter with the crushed freeze-dried strawberry and chopped hazelnuts.

Apple Pie Smoothie Bowl

INGREDIENTS

1 x Frozen Banana Small
1⁄2 Cup Vanilla Greek Yoghurt
1⁄2 Medium Apple
1⁄4 Cup Rolled Oats
1 scoop of Vanilla Protein Powder
1 x teaspoon Cinnamon
1 teaspoon Vanilla Extract
1⁄2 cup Almond Milk Unsweetened
Optional: handful of Fresh Spinach, add more Spinach if consistency is not right.
Method:

Place all ingredients in a blender and Blend until smooth. 

Serve with some Sliced Almonds, Flax Seeds, Blueberries or Strawberries and Sprinkle some Cinnamon on top and Enjoy!

Crispy Salmon with Fennel, Pear and Cucumber

INGREDIENTS

2 tablespoons white wine vinegar
1 teaspoon caster sugar
2 tablespoons extra virgin olive oil
2 baby fennel, thinly sliced (fronds reserved)
2 small corella pears, quartered, cored, thinly sliced
2 small Lebanese cucumbers, cut into long, thin matchsticks
4 x 125g salmon fillets, skin on
8 chat potatoes, thinly sliced
2 tablespoons roughly chopped fresh dill
2 tablespoons honey mustard dressing
Method:

Step 1
Place vinegar, sugar and 1/2 the oil in a bowl. Stir to combine. Add fennel, pear and cucumber. Toss to combine. Cover. Refrigerate for 15 minutes.

Step 2
Meanwhile, place salmon, skin-side up, on a large plate. Drizzle with 1/2 the remaining oil. Sprinkle well with salt and rub into skin. Place salmon, skin-side down, in a large, non-stick frying pan over medium-high heat. Cook for 5 to 6 minutes or until pan is hot and skin is crisp. Turn salmon. Cook for a further 3 to 4 minutes or until just cooked through. Transfer to a plate. Cover to keep warm.

Step 3
Place potato and remaining oil in a bowl. Season with salt and pepper. Toss to coat. Return pan to medium-high heat. Cook potato for 2 minutes each side or until golden and tender.

Step 4
Strain fennel mixture and discard liquid. Add dill. Season with salt and pepper. Toss to combine. Divide fennel mixture and potato among 4 bowls. Top with salmon and drizzle with dressing. Sprinkle with reserved fennel fronds. Serve.

Sweet Potato Rosti with Parsley Lemon Yoghurt

Ingredients:
• 500g sweet potato, coarsely grated
• 2 spring onions, thinly sliced
• 200g haloumi, coarsely grated
• 1 egg
• 80g almond meal
• 1/2 tsp ground cumin
• 1 cup (250ml) extra virgin olive oil
• 1 cup (280g) thick Greek-style yoghurt
• 2 tbs finely chopped flat-leaf parsley
• Juice of 1 lemon
• 1 garlic clove, crushed
• 1 bunch mixed heirloom radishes, thinly sliced on a mandoline
• 2 tbs apple cider vinegar
Method:
1. Combine sweet potato, spring onion, haloumi, egg and almond meal in a bowl. Add cumin, then season and stir to combine.
2. In 4 batches, heat 1/4 cup (60ml) oil in a large frypan over medium-high heat.
3. Add tablespoons of mixture to pan (the melted haloumi will help to bind fritters as they cook) and cook for 3 minutes each side or until golden and crisp. Drain on paper towel and keep warm.
4. Combine yoghurt, parsley, lemon and garlic in a bowl. Toss sliced radish with vinegar and a pinch of salt.
5. Arrange warm fritters on a platter and serve with the parsley lemon yoghurt and radish.
Crispy Lamb, Pea and Mint Fritters
Serves: 4

Ingredients:
1 cup (150 g) almond flour
1 cup (250 ml) milk
2 eggs
1 tbsp hot English mustard
sea salt and cracked black pepper
300 g shredded slow-roasted lamb shoulder 
80 g finely shredded kale leaves
1 cup (120 g) frozen peas, thawed
½ cup finely chopped chives
¼ cup chopped mint leaves
½ cup (125 ml) extra virgin olive oil
Method:
Place the flour, milk, eggs, mustard, salt and pepper in a large bowl and whisk until smooth. Add the lamb, cavolo nero, peas, chives and mint and mix until just combined.

Heat a little of the oil in a large non-stick frying pan over medium heat. In batches, cook â…“-cup (80ml) of the mixture for 2–3 minutes each side or until golden brown and cooked through, adding more oil as necessary. Serve with lemon wedges and tomato relish. 

They're best served hot and crispy from the pan, but you can keep them warm in an oven preheated to 140°C (275°F) while you make the whole batch.
Baked Eggs with Grainy Toast
Serves: 4

Ingredients:
Spray olive oil
1 brown onion, finely chopped
4 cloves garlic, peeled, sliced
2 medium red capsicums, halved
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoon paprika
4 ripe tomatoes, finely diced
300g can kidney beans, drained, rinsed
2 cups baby spinach leaves
4 eggs
4 thick slices multigrain bread, to serve
Method:
Preheat oven to 180°C.
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion and garlic to the pan cook for 1-2 minutes, or until just softened.

Add capsicum, cumin, coriander and paprika and cook, stirring, for 2 minutes.
Add tomato, kidney beans and spinach and cook for 5 minutes.
Divide tomato, capsicum and kidney bean mixture between 4 large ramekins.

Use a spoon to create a well in the centre of each ramekin. Crack 1 egg into each well.
Bake for 10 minutes or until egg white is set and yolk remains soft. Sprinkle with parsley and serve with grainy toast.

Quick Tip:
The tomato, capsicum and kidney bean mix can be made ahead of time or night before and reheated in the morning before adding in the egg. Enjoy :)
Chia Protein Pudding
Serves: 1

Ingredients:
1/4 Cup Chia Seeds
1 Cup Unsweetened Almond Milk
1/4 Teaspoon Vanilla Essence
1 Serve Vanilla Protein Powder
Handful of Blueberries to top

Method:
Combine all ingredients except blueberries into a cup or ramekin and whisk until smooth and well blended. Place in the fridge overnight so the chia seeds can open and expand. Top with blueberries and enjoy the gooey-vanilla goodness! A perfect way to start your day, full of Fibre & Antioxidants.
Veggie Protein Pizza
Serves: 2

Ingredients:
1 x Protein Bread Co Pizza Mix Base prepared as per instructions

Pizza Toppings to add on once base is cooked:
60g Pizza Sauce
100g Red Peppers chopped
100g Mushrooms sliced
100g Pumpkin cubed (pre cooked)
50g Red Onion thinly sliced
40g Light Tasty Cheese
40g Light Mozzerella Cheese
Method:
Start by coating your entire base with Pizza Sauce.Then arrange your veggie toppings in whatever order you'd like, evenly spreading them over the entire surface area. Sprinkle your cheeses on top, return to the oven and find something to do for 10-15 minutes whilst the pizza develops into delicousness! Remove from oven, cut into slices and portion evenly over 2 plates. Turn on your favourite movie and enjoy a Pizza Night without the Guilt, Bloat or Heavy feeling in your stomach that usually comes from pizza :)

NUTRITION // MACRO'S Per Serve (remember 1 pizza serves 2 people)
41g Protein 16g Fats 26g Carbohydrates
 Green Spring Smoothie 
Serves: 1

Ingredients:
200ml Almond Milk
1 small banana
1 Serve of Protein Powder*
*we recommend Next Generation Supplements
1 TBS Chia Seeds or Husk
1-2 large handfuls baby spinach
1-2 handfuls of ice to thicken

Method:
Place all ingredients into a blender. Blend for 1-2 minutes until smooth and enjoy. A great breakfast or even snack idea to add a little Spring to your Step and some additional greens to your day ;)

Peanut Butter Protein Bars


INGREDIENTS
 
3/4 cup creamy peanut butter*
1/3 cup honey.
2 tablespoons coconut oil.
1 cup Rolled Oats.
1/2 cup vanilla protein powder — about 2 scoop of Achieva
3 tablespoons almond meal.
1/4 teaspoon ground cinnamon.
1/4 teaspoon kosher salt.






METHOD

Line an 8x8- or 9x9-inch baking pan with parchment paper, leaving overhang on two sides like handles.
 
Place the peanut butter, honey, and coconut oil in a medium heatproof bowl. Set the bowl over a saucepan of water and bring the water to a simmer over medium to medium-high heat. (Do not let the water boil, and make sure the water does not touch the bottom of the mixing bowl.) Stir and heat until the mixture is smoothly combined. Remove the bowl from the saucepan and turn off the heat.
 
To the bowl with the peanut butter mixture, add the oats, protein powder, flaxseed, cinnamon, and salt. Stir to combine. The mixture will seem very dry at first but will come together as you stir. It won’t be sticky but should hold together when pressed (see recipe notes for more details). If the mixture is still fairly warm, pop the bowl into the refrigerator for a few minutes to let it cool, then stir in the chocolate chips. (Cooling the mixture will prevent the chocolate from melting. Don’t worry if they do melt a little—the bars will still be delicious!) Press evenly into the prepared pan and refrigerate for 1 hour or until firm.
 
Lift the bars from the pan using the parchment handles and transfer to a cutting board. Slice into bars of desired size and enjoy.

Greek Lamb with Tzatziki


Prep Time: 20 mins   Cooking Time: 20 mins 
Serves: 4

Ingredients
 
1 tbsp. olive oil
½ onion, sliced
2 cloves garlic, crushed
250g lamb mince
4 small mushrooms sliced
½ red capsicum, sliced
1 carrot, grated, 1 tomato, chopped
Sprinkle rosemary and oregano
10g crumbled feta, good quality
Salt and pepper to taste, ¼ cup water
2 wholemeal pita pockets
 
Tzatziki:

½ cup Greek yoghurt, ¼ cucumber, grated, 1 tbsp. lemon juice,
Salt and pepper.



Method

In a non-stick fry pan heat your olive oil on medium heat. Stir fry your onion and capsicum until softened, about 5 minutes. Add lamb, turn up heat to brown.

Once browned turn heat back down adding in the carrot, mushrooms, garlic, seasoning with salt and pepper and herbs. Add water if needed.

Simmer for a 5-10 minutes until carrot has cooked then add your tomato, stirring, take off heat after a couple of minutes.

Garnish with your crumbled feta.

Serve with pita bread, drizzle Tzatziki over lamb and option to include a Greek salad.

Peanut Butter Protein Cookies

Prep Time: 10 mins Cook Time: 12 mins
Total Time: 22 mins Makes :12 cookies 
 
INGREDIENTS

2 eggs
1 cup Natural Peanut Butter (we recommend the Sanitarium brand you can get from Coles or Woolies)
2/3 cup coconut sugar
1/4 cup Vanilla Protein Powder (we recommend using the Protein Delicious or Achieva brand we sell at KTL)
 

INSTRUCTIONS

Preheat oven to 180 degrees Celsius and line a tray with baking paper.
Combine the peanut butter, coconut sugar, eggs, and vanilla protein powder in a large bowl and mix together until the consistency resembles cookie dough.
Scoop out approx 2 tablespoons of the batter and roll it into a ball using your hands.
Flatten the ball between your palms and then place on the prepared cookie sheet. Repeat with the remaining dough, leaving space in between the cookies to expand.
Using a fork, press down gently on each cookie to create criss-cross marks.
Bake in the oven for 10-12 minutes, or until the edges of the cookies just slightly start to turn brown. Remove from the oven and let sit for a couple minutes to set before moving to a cooling rack and Enjoy!

Frozen Berry Protein Balls



Makes 8-10 Balls

Ingredients
 
4 large dates or 8 small dates (1/3 cup)
1 Cup of Raw Cashews or Hazelnuts
1 tbsp Cacao Powder
2 tbsp Coconut
60gms Frozen Berries
1 Scoop of Vanilla Protein Powder (Any of the Next Gen Protein Powders are suitable)
Squeeze of Maple Syrup




Method
 
Blend all the ingredients in a Food Processor until combined. Roll into balls and then dip into the coconut. Store in an airtight container in freezer. Serve straight from the freezer and thaw for 1 min.

Low Carb Cheesy Pepperoni Pizza

Ingredients
FOR THE BASE

80g Protein Pizza Mix (1/4 packet)
3 large eggs
60ml water (1/4 cup)
10ml olive oil (optional)
 
TOPPINGS

1/3 cup pasta sauce (make sure there's no added sugar)
100g reduced fat pepperoni
40g Low Fat Mozzarella cheese
40g Low Fat Tasty cheese
200g cherry tomatoes, halved
30g rocket leaves
Your favourite fresh herbs
PREPARATION

Set your oven to 180°C and preheat for 15 minutes.
Line a 30cm pizza tray with baking paper (not greaseproof paper).
 
MAKE THE BASE

Add all ingredients into a large mixing bowl and whisk to combine into a smooth liquid batter. Pour the mixture into the center of the pizza tray lined with baking paper, and spread it to the edges. You can use the back of a spoon to shape it evenly. Bake for 20-25 Minutes minutes at 180°C or until golden brown. Remove from the oven.
 
TOPPING TIME!

Spread the pasta sauce evenly over the base
And then add the pepperoni, cheeses and cherry tomatoes
Sprinkle with your favourite chopped herbs (fresh is best)
 
BAKE THE PIZZA

Pop the pizza back into the oven for a further 10-15 Minutes or until golden brown on top. Once cooked, remove from the oven and top with the rocket leaves before serving (the heat will wilt the leaves nicely). Enjoy!

Halloumi and Corn Fritters



INGREDIENTS

THE FRITTERS

- 3 cups corn kernels
- 2 eggs
- 3/4 small red onion
- 1/4 cup coriander
- 1 tsp of salt & cracked pepper
- 1 tsp chilli flakes
- 3 tbsp chopped halloumi
- 1/4 cup Protein Pancake Mix
- 3/4 cup almond flour
- 1 tsp organic baking powder
- 3 tbsp coconut oil
 
AVOCADO SALSA

- 1/2 diced tomato
- 1/2 diced avocado
- 2 tbsp chopped coriander
- 2 tbsp corn kernels
- 1/4 chopped red onion
- 2 tbsp lime juice
- 1 tsp chilli flakes
- 1 tsp salt
- 1 tsp cracked black pepper




METHOD
 
THE FRITTERS

1/ Place 2 cups of corn kernels, onion, eggs, coriander, salt, pepper in a blender and whizz until most of the corn is puréed but still slightly lumpy and not completely smooth.
 
2/ Swirl through remaining corn kernels, halloumi, chilli flakes, Protein Pancake Mix, almond meal and baking powder until just combined.
 
3/ Heat pan with coconut oil and use 2 tbs corn fritter batter per pancake.
 
4/ To serve, stake corn fritters on each plate, and top with avocado salsa and extra coriander and halloumi
 
AVOCADO SALSA

1/ Combine all ingredients, toss very gently. 
ENJOY :)

Layered Crunchy Noodle Salad



INGREDIENTS

1/2 wombok (Chinese cabbage), finely shredded
2 carrots, peeled, cut into long thin strips (see tip)
100g snow peas, thinly sliced lengthways
3 radishes, thinly sliced
2 Lebanese cucumbers, peeled into ribbons
100g pkt Chang’s Crunchy or Fried Gluten Free Noodles
3 green shallots, trimmed, thinly sliced diagonally
Black sesame seeds, to serve (optional)
150g of Cooked Chicken Breast (optional)

Dressing:
250g (1 cup) Chobani Natural Yoghurt
2 tablespoons rice wine vinegar
2 teaspoons hot English mustard
1/2 teaspoon sesame oil





METHOD

For the dressing, place all the ingredients in a jug and stir to combine. Cover and place in the fridge to develop the flavours.
Layer the cabbage, carrot and snow peas in a 2L (8 cup) trifle dish. Drizzle with the dressing. Top with layers of radish and cucumber. Sprinkle with crunchy noodles, shallots and sesame seeds, if you like. Perfect salad for Christmas Day or Healthy Summer Lunch.

Cauliflower Rice with Prawns



INGREDIENTS

- 400g Cooked Prawns
- 4 Slices short cut bacon
- 1 Full Cauliflower
- 2-3 Spring onions
- 1 finely diced carrot
- 5 mushrooms
- 2 cups of peas
- 2 cloves garlic
- 2 tbs of Coconut Oil, Fish Sauce & Lime juice
- 50ml Tamari Soy Sauce





METHOD

Wash & roughly chop cauliflower to fit in food processor. Process until cauliflower resembles fine rice. Heat coconut oil, garlic, onions, carrot, mushrooms, bacon & peas in a wok for 5 mins before adding cauliflower rice & the cooked prawns. 

Cook for another 5 mins until heated through and cauliflower has softened. Add Fish sauce, Soy Sauce, Lime Juice just before serving & ENJOY

Protein Hot Cross Buns

Enjoy your protein breakfast bars! They keep in the fridge for 7 days, or freeze for up to 6 months. Yields 20 Servings

INGREDIENTS

- 170g (1/2 Packet) Protein Bread Co Muffin Mix

- 1/2 Cup (80g) Sultanas

- 80g of No Added Sugar Chocolate (we used Coles No Added Sugar Dark Chocolate) Chopped into Sultana Sized Pieces

- 4 teaspoons Cinnamon and 4 teaspoons Mixed Spice

- 1 teaspoon BiCarb Powder

- 2 eggs and 1/2 Cup Water





PREPARATION

Heat oven to 180 degrees 
Spray silicone muffin tray with oil or line with muffin papers- ready for 8 buns

METHOD
Combine the Protein Muffin Mix, sultanas, chopped choc pieces, cinnamon & mix spice and bicarb in a large bowl.

In a small bowl whisk together eggs and water
Pour the egg mixture into the dry mix and gently stir to combine.
Portion the mixture into the 8 evenly scooped muffin tins.

Using a spatula, spoon handle or anything you can find – mark each hot cross bun with a large X indent.

Place in oven and bake for 15mins

THE CROSSES
When the timer goes off for the hot cross buns, carefully insert the white chocolate into the buns to make 2 crosses. 

Bake for another 10 minutes until the chocolate is slightly golden.

Remove from oven and tins, cool on a baking rack.

STORAGE
Please store your Protein Hot Cross Buns in fridge for 5 days (if they last) or freezer for 6 months.

Enjoy these DELICIOUS Hot Cross Buns as a treat even after Easter!!!

Macro Nutrients per bun:
Protein: 10g Fat: 10g Carbs: 10g Calories: 177cals

Protein Breakfast Bars with Dark Chocolate & Walnuts

Enjoy your protein breakfast bars! They keep in the fridge for 7 days, or freeze for up to 6 months. Yields 20 Servings

INGREDIENTS

100g Protein Pancake Mix

100g Walnuts

200g Sunflower seeds

3x Egg Whites (approx. 180g) OR 2x Whole Eggs

50g Desiccated Coconut

100g Almond Meal

100g Dark Chocolate (we used 70%, but you can use whatever you’d prefer!)

20g Chia Seeds

100mL Milk (of your choice – we used unsweetened soy milk for the macros)

200mL Water





PREPARATION

Place all ingredients together in a bowl and stir well to combine.

Line a slice tin with baking paper

Push mixture into the base and use the back of a spoon to spread the mixture out evenly.

Optional – Decorate with some additional nuts/coconut/chocolate

Bake at 160ºC for 25 minutes or until just golden brown.

Let cool and cut into bars (you should get about 20, which will be weigh about 55g each)

Enjoy for Breakfast on the go, morning tea or a late night treat

Per Serve: Carbs 2.8g  Protein 8.5g  Fats 15.9g

Cheese & Vegemite Protein Muffins

Makes 12 Large Muffins or 24 Small Muffin Bites

INGREDIENTS

1 packet of Protein Bread Co Bread Mix

1 ¾ cups of water (440ml)

2 whole extra large eggs or 100ml egg whites

1 tablespoon of white vinegar (20 ml)

150g Light Tasty Cheese Grated

4 x heaped tablespoons of Vegemite

2 x tablespoons of melted butter





PREPARATION

Line 2 muffin tins with liners or use a silicone tray (we still suggest spraying the tray)

Preheat a fan forced oven to 180°C

Empty contents of the bread mix and the cheese to a large bowl.

In a separate bowl, whisk together water, eggs and vinegar. Pour the wet mix into the dry mix and gently fold until just combined.

Melt the butter and mix it with the Vegemite to help soften it, then using a butter knife swirl the Vegemite through the mix (use as little or as much Vegemite as you like)

Pour the mix into the muffin holders evenly - add more Vegemite to the tops and sprinkle a little more cheese.

Bake for 30-35 mins minutes or until the skewer pulls out clean.

Remove from tray to cooling rack and try not to eat them all at once! Portion them off for Breakfast, Morning or Afternoon Snacks the whole family will enjoy!

Macros Per Muffin based on 12 Carbs 2g Protein 16g Fats 8g

Cacao Choc Cupcakes

Cupcake Ingredients

2 Ripe Bananas
1 Whole Apple, Peeled & Chopped
5-6 Dates
2 Large Eggs
1 Cup Almond Butter
1/8 Cup Cacao Powder
1 Scoop Choc or Vanilla Achieva Protein - available at KTL
1 Tsp Baking Powder
1 Tsp Cinnamon
Pinch of Salt



Icing Ingredients

1 Scoop Choc/Vanilla Achieva Protein Powder
4 Tbs Coconut Flour
1/2 Cup of Water
1/2 Teaspoon of Vanilla Essence

Method

Preheat oven to 170C. Place all ingredients in your blender. Blend on high for approx 2 mins. to form a nice batter. Fill your cupcake liners 3/4 full. Place in the oven and bake for 10 mins turn turn and bake for further 8 mins.

Let cool on a wire rack. Spread Icing Mixture on top of each cupcake. Store in an airtight container for up to three days. Enjoy!

A recipe the whole family can enjoy. Mum, Dad & the kids!

TIP/ If your kids have a nut-free policy at school or kinder, simply swap the almond butter for tahini.
Smooth As Smoothies
Blueberry Dream Smoothie

Ingredients
 
1 scoop Megapro or 2 scoops Achieva Vanilla Protein Powder
1/4 Cup Low Fat Coconut Milk
200ml Water
2 handfuls of Spinach Leaves
1 Cup of Frozen Blueberries

Method
 
Mix together in a blender until thick and creamy. Enjoy!




Choc Banana Breakfast Smoothie

Ingredients
 
1 scoop of Choc Protein Powder
1 Medium Banana
1 TBS Chia Seeds
1/4 Cup of Low Fat Coconut Milk
200ml Water
 
Method
 
Place all ingredients into a blender and blend until smooth. Pour into a glass or drink it straight from the blender container and enjoy!

Sweet Potato Nachos

Ingredients
 
250 grams sweet potato peeled, thinly sliced
1/2 tablespoon olive oil
1/4 teaspoon paprika
salt & pepper to taste
400 grams corn kernels (tinned) drained and rinsed
1 tablespoon sour cream
1/2 lime juice
1 tablespoon coriander (fresh) fresh, chopped
1/2 capsicum (red) finely diced




Ingredients for Serving
 
300 grams black beans tinned, rinsed, drained
1/2 teaspoon cumin (ground)
1/2 limes halved
1/2 avocado finely diced
2 sprigs coriander (fresh)
salt & pepper

Method
 
Preheat oven to 200ºC
Line a large flat oven tray with baking paper.
Brush, spray or rub oil onto each sweet potato disc evenly on both sides. Sprinkle with paprika, salt and pepper.
Place on lined tray and bake until crisp for 8-12 minutes depending on how thin they have been sliced.
Blend half the corn kernels in a food processor with lime, coriander and sour cream. Transfer to a small bowl and mix through remaining corn kernels and red capsicum.
In a small bowl mix black beans, lime, olive oil, salt and pepper together.
Serve nachos in a bowl with corn dip, avocado, black beans, coriander leaves and extra lime wedges.

Herb Ricotta & Salsa Sliders

Ingredients
 
600g sweet potato, peeled
2 teaspoon sweet paprika
1/2 cup low-fat ricotta
40g low-fat feta, crumbled
2 tablespoons flat-leaf parsley, chopped
4 tablespoons chives, chopped
100g oil-free roasted red capsicum, diced
2 teaspoon lemon juice
pinch of chilli flakes

Method
 
Preheat oven to 200°C. Line a large baking tray with baking paper. Slice sweet potato into 24 x 1cm-thick rounds.

Place sweet potato rounds on prepared tray; spray lightly with olive oil and sprinkle with paprika. Bake for 20–25 minutes, turning halfway through cooking time, or until golden and tender. Set sweet potato rounds aside to cool.
 
Meanwhile, combine ricotta, crumbled feta, parsley and half of the chives in a medium bowl until smooth. Mix capsicum, lemon juice, chilli flakes and remaining chives in a bowl.
 
Spoon a teaspoon of ricotta mixture onto each sweet potato round. Top with a little of the capsicum salsa and serve. Delicious Party Food.
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