Nutella Muffins

Ingredients:

• 125g hazelnut meal (ground hazelnuts)
• 100g oats, processed in food processor to form a flour (gluten free if required)
• 50g cocoa powder
• 70g self-raising flour (gluten free if required)
• 1 tsp baking powder
• 70g baking stvevia, or sweetener of choice 
• 2 eggs, whisked
• 150g apple sauce
• 120g milk
• 120g Nutella + extra for Nutella centre 

Method:

1. Combine dry ingredients in a large mixing bowl
2. Microwave 120g Nutella for 40 seconds/until runny. 
3. Add Nutella, apple sauce and milk to dry ingredients and mix until it just starts to come together, then add eggs and mix until just combined (this is to stop the hot nutella from cooking the eggs)
4. Fill 9 patty pans half way with muffin mix, add a spoonful of Nutella, then add another spoon of muffin mix until the patty pans are ¾ full. 
5. Bake at 180C for 20 mins 

Chop Chip Peanut Butter Protein Muffins

Nutrition (per serve, serves 8): 234 calories, 11g fat, 25g carbs, 13g protein

Ingredients:
Dry Ingredients

• 100g oat flour (or oats processed in food processor to form a flour)
• 30g coconut flour
• 25g almond meal
• 40g (1 scoop) Vanilla Lean Body For Her protein powder
• 20g stevia (or sweetener of choice) 
• 1 ½ tsp baking powder
• 60g chocolate chips

Wet Ingredients

• 90g (½ cup) smooth peanut butter
• 100g fat free cottage cheese
• 150g apple sauce
• 150g egg whites 

Method 

1. Combine all dry ingredients in a bowl
2. Comine peanut butter, cottage cheese and apple sauce in a food processor until smooth. Add this and the egg whites to the dry ingredients and mix until just combined
3. Scoop into 8 lined and greased muffin tins and bake for 15 mins at 180C

Roast Vegetable Frittata

Nutrition (per serve, serves 6): 272 calories, 13g fat, 29g carbs, 24g protein

Ingredients

• ¼ pumpkin, peeled, cut into large 1cm slices
• 1 eggplant, cut into 1cm slices
• ½ tin sliced beetroot
• 2 carrots, cut in half short-ways, then into 1cm slices
• 6 eggs
• 250mL Philadelphia Cream for Cooking 
• 1 Tbsp nutritional yeast (can omit, or replace with parmesan cheese)
• salt and pepper to taste

Method

1. Place all vegetables on lined baking trays and spray with a little olive oil. Bake at 180C until soft (monitor each vegetable separately as some will cook faster than others)
2. Place eggs, Philadelphia Cream for Cooking and nutritional yeast is a bowl, season generously  and whist to combine. 
3. Line a spring form baking tin with baking paper, and layer the vegetable with the egg mix, until all vegetable and egg mix is used. Finish with a layer of carrots
4. Bake at 180C for approximately 40-50 mins/until set

Zucchini Pasta with Creamy Pumpkin Sauce

Nutrition (per serve, serves 4): 132 calories, 2g fat, 25g carbs, 10g protein

Ingredients:

• 4 large zucchinis 
• 600g pumpkin (weigh raw)
• 100g cottage cheese
• 2 tsp cumin
• ½ tsp paprika
• salt and pepper to taste

TIP:

This recipe is also delicious using noodles made from carrot, or a combination of carrot and zucchini 

Method 

1. Peel pumpkin and cut into large pieces for roasting. Spray with a little oil and roast at 180C for 40-50 mins until soft
2. Combine pumpkin, cottage cheese, spices, salt and pepper and a food processor until silky and smooth
3. using a potato peeler, create ribbons with your zucchinis and arrange on four plates. Scoop you sauce over the zucchini. Serve with parmesan if desired 

Raw Chocolate Peanut Butter Protein Cheesecake

Nutrition (per serve, serves 2): 217 calories, 9g fat, 16g carbs, 19g protein

Ingredients
Chocolate layer

• 80g cottage cheese
• 10g vanilla casein protein powder
• 10g cacao powder
• 5g coconut flour
• 5g honey

Peanut butter layer

• 80g cottage cheese
• 15g peanut butter
• 10g vanilla casein protein powder
• 5g coconut flour

Method 

1. Place all of the ingredients for the chocolate layer into a food processor and process until smooth and well combined 
2. line a small plastic container with plastic wrap, and press the mixture into the container
3. Place all of the ingredients for the peanut butter layer into a food processor and process until smooth and well combined 
4. Scoop peanut butter mixture on top of chocolate layer. Place in fridge for at least half an hour before taking out of container and cutting in half

Chocolate Brownie Protein Cupcakes

Nutrition (per cupcake, makes 6): 206 calories, 8g fat, 21g carbs, 11g protein 

Ingredients

• 100g oats, ground into a flour in a food processor
• 50g almond meal
• 50g cacao powder
• 25g Lean Body For Her chocolate whey protein
• 60g stevia (or sweetener of choice)
• 5g psyllium husks (can omit but this will slightly change the texture)
• 1 tsp baking powder
• 100g apple sauce
• 100mL unsweetened almond milk
• 100g fat free natural yoghurt
• 2 eggs

Method

1. Sift all dry ingredients into a mixing bowl and combine
2. whisk wet ingredients together in a separate bowl, then add to dry ingredients and mix until just combined
3. pour into 6 greased and lined muffin tins, and bake at 160C for 20 mins

Peanut Butter Protein Cookies

Nutrition (per cookie, makes 8): 170 calories, 11g fat, 9g carbs, 9g protein

Ingredients:

• ⅓ cup gluten free oat flour (or oats ground into a flour in a food processor)
• ½ cup almond meal
• ¾ (30g) scoop Lean Body For Her Vanilla Whey Isolate 
• 20g baking stevia
• ½ cup peanut butter (melt in microwave for 30 seconds if your PB is thick)
• 1 egg

Method

1. Combine all ingredients except peanut butter and egg in a mixing bowl
2. Add peanut butter and mix with hands until combined. Add egg and mix until combined.
3. Shape into 8 cookies and press down the top with a fork. Place on a lined baking tray and bake at 160C for 10-12 mins

Gluten Free Coconut Cake

Nutrition (served 10): 200 calories, 13g fat, 12g cabs, 6g protein

Ingredients
Dry ingredients

• 50g gluten free oats, ground into a flour
• 50g buckwheat flour
• 80g coconut flour
• 40g almond meal
• 30g desiccated coconut
• 30g baking stevia
• 2 tsp gluten free baking powder

Wet ingredients

• 400mL can full-fat coconut milk
• 100g apple sauce
• 150g egg whites

Method

1. Combine all dry ingredients in a bowl
2. Whisk all wet ingredients together in a bowl
3. Add wet ingredients to dry ingredients and mix until just combined
4. Scoop mixture into a lined cake tin and bake at 160C for 35-45 mins 

Pumpkin Pie Loaf

Nutrition (served 10): 157 calories, 4g fat, 20g carbs, 9g protein

Ingredients

• 50g Oats (gluten free if required), ground in a food processor to form a corse flour
• 100g buckwheat flour
• 50g coconut flour
• 40g almond meal
• 40g baking stevia (or sweetener of choice)
• 1 ½ tsp cinnamon
• 1 tsp baking powder
• 250g cooked pumpkin (steamed or roasted)
• 100g cottage cheese
• 150g egg whites
• 100mL unsweetened almond milk (or milk of choice)

Method

1. Combine all dry ingredients in a bowl
2. Place pumpkin and cottage cheese in a food processor and process until smooth
3. Add pumpkin mixture, egg whites and milk to the dry ingredients and mix until just combined 
4. Pour mixture into a lined loaf tin and bake at 180C for 32-35 mins

Raw Vegan Cheesecake Slice

Ingredients

Base 

• 6 medjool dates
• 30g almonds
• 30g pecans 
• 20g cacao powder
• 10g coconut oil, melted

Filling

• 150g raw cashews, soaked in water for at lease 3 hours
• 30g coconut oil, melted
• 30g raw honey (or rice malt syrup for vegan option)
• juice of half a lemon
• 1 tsp vanilla extract

Chocolate drizzle 

• 12 almonds
• 20g cacao butter, melted
• 10g cacao powder
• 25g raw honey (or rice malt syrup for vegan option)

Method

1. Combine all base ingredients in a food processor until the mixture is crumbly, but sticks together when pressed (you may need to add a small splash of water to bring the mixture together). Press into a 15cm x 25cm contained lined with cling wrap and place in the fridge to set.
2. Drain and rinse cashews, then process in a food processor until smooth. Add all remaining filling ingredients and process until smooth and silky. Spread over the base a place in fridge to set
3. When the slice is set (appox. 2 hours in fridge/30 mins in freezer), take out of container and cut into 12 squares. Top each square with an almond.
4. Add cacao powder and honey to melted cacao butter and mix well until cacao powder in completely dissolved. Drizzle over the slice and place in fridge to set the chocolate