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