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

Peanut Butter Energy Balls

Nutrition (serves 10): 177 calories, 10g fat, 15g carbs, 7g protein 

Ingredients 

• 40g pecans (or nuts of choice)
• 40g almonds (or nuts of choice)
• 30g oats (gluten free if required)
• 25g vanilla whey protein powder
• 150g medjool dates
• 100g peanut butter

Method 

1. Combine all ingredients in a food processor until well combed, and the mixture comes together
2. Roll the mixture into 10 balls, store in fridge. 

Note: Depending on the size of your food processor, you may need to make this recipe in two batches. If the mixture does not come together add a small splash of water.

Banana Almond Oat Cookies

Nutrition (serves 12): 215 calories, 11g fat, 24g carbs, 5g protein

Ingredients

• 200g quick oats
• 50g almond meal
• 60g almonds, chopped
• 150g banana (approx. 1 ½ bananas), mashed
• 60g coconut oil, melted
• 60g maple syrup

Method

1. Combine first three ingredients in a bowl
2. Combine remaining ingredients and mix until smooth
3. Add wet ingredients to dry ingredients and mix to combine
4. Roll mixture into 12 balls and press down slightly onto a lined baking tray. Bake at 160C for 15 minutes. 

Sweet n Savoury Mixed Nuts

Ingredients

• 6 cups raw, unsalted mixed nuts (You can used any nuts, I used cashews, macadamias and pistachios)
• 1 tsp coconut oil
• ⅓ cup raw sugar
• ¼ cup honey
• 1 Tbsp golden syrup
• ½ tsp cayenne pepper
• 6 tsp finely chopped rosemary

Method

1. Preheat oven to 160C and line two baking trays with baking paper.
2. Heat a medium sized saucepan over medium heat, and add all ingredients except nuts and half of the rosemary. Continue to stir until until the sugar has completely melted.
3. Reduce heat to low and add nuts, mix until completely combined.
4. Spread the nuts over the baking trays and bake for 10 minutes, mix, then bake for another 10 minutes.
5. Add the remaining rosemary and mix until combined. Let the nuts cool completely, then break into clusters. 

PB Protein Bite

Nutrition (makes one ball, recipe can be multiplied): 197 calories, 8g fat, 20g carbs, 16g protein 

Ingredients:

- 15g dried dates, soaked in boiling water for a few minutes and drained

- 12g PB2 (powdered peanut putter)

- 10g whole almonds 

- 10g protein powder of choice (I used 5g vanilla whey and 5g vanilla casein) 

- about 1/2-1 Tbsp water

Method

1. Combine all ingredients except water in a food processor to form a chunky crumb

2. Add water a splash at a time and ️process until the mix comes together (the amount of water required will depend on your protein powder)

3. Roll mixture into one big ball, store in the fridge until you are ready to serve

Mango Protein Pancakes with Raspberry Cream

Nutrition (serves 1): 266 calories, 4g fat, 21g carbs, 34g protein

Ingredients:
Pancakes

• 70g tinned mango cheeks
• 100g egg whites
• 5g coconut flour
• 5g whey protein powder (I used vanilla)

Raspberry cream

• 80g cottage cheese
• 10g casein protein powder (I used vanilla)
• 50g frozen raspberries

Garnish

• Fresh berries
• Cacao nibs
• Desiccated coconut

Method:

Pancakes

1. Place all ingredients in a food processor and process until the mixture starts to thicken
2. Heat a non-stick flying pan over a med-low heat, and pour the mix to make three pancakes
3. Flip when you can touch the centre of the pancakes and your hand stays clean

Raspberry cream

1. Process all ingredients in a food processor until smooth

Assembly

1. Layer the pancakes and raspberry cream on a plate
2. Garnish with berries, cacao nibs and coconut if desired 

Raspberry Oat Loaf

Nutrition (1 serve, serves 10): 124 calories, 5g fat, 17g carbs, 5g protein

Ingredients:

• 100g oats
• 75g coconut flour
• 75g almond meal
• 2 tsp baking powder
• 50g stevia (or sweetener of choice)
• 150g egg whites
• 150g apple sauce
• 150mL unsweetened almond milk (or milk of choice)
• 100g frozen raspberries

Method:

1. Process oats in a food processor to form a course flour
2. Sift coconut flour and almond meal into a bowl. Add baking powder, oats and stevia, mix to combine
3. Add egg whites, apple sauce and milk and mix until just combined. Fold through raspberries
4. Scoop mix into a lined loaf tin and bake for 45-50 mins at 160C until the top is a dark golden colour

Chocolate Oat Loaf

Nutrition (per serve, serves 10): 153 calories, 5g fat, 18g carbs, 6g protein

Ingredients:

• 100g oats
• 6g (1 Tbsp) psyllium husks- can omit but this will affect the texture
• 70g cacao powder
• 50g coconut flour
• 50g almond meal
• 2 tsp baking powder
• 70g stevia (or sweetener of choice)
• 100g egg whites
• 150g apple sauce
• 200mL unsweetened almond milk (or milk of choice)

Method:

1. Process oats and psyllium husks in a food processor to form a course flour
2. Sift cacao powder, coconut flour and almond meal into a bowl. Add baking powder, oats and stevia, mix to combine
3. Add egg whites, apple sauce and milk and mix until just combined
4. Scoop mix into a lined loaf tin and bake for 40-45 mins at 180C, or until a skewer comes out clean. 

Cauliflower English Muffins

Nutrition (per muffin, makes 6): 83 calories, 1g fat, 12g carbs, 7g protein

English Muffins topped with hummus and sundried tomatoes 

Ingredients:

• 600g cauliflower flowerets
• 60g coconut flour
• 180g egg whites

Method:

1. Place cauliflower in a food processor and process to form a 'snow'
2. Microwave the cauliflower in high in a microwave safe container for 4 minutes
3. Combine cauliflower and coconut flour in a bowl. Season to taste if you intend on using savoury toppings on your muffins. Add egg whites and mix until combined
4. Divide mixture into 6 greased, lined ramekins and bake at 180C for 40-45 minutes until golden brown

Honey-Cinnamon Weet Bix Bliss Balls

Nutrition: 207 calories, 3g fat, 23g carbs, 20g protein

Ingredients

• 80g fat free cottage cheese
• 1 weet-bix (I used gluten free, but any variation will work)
• 10g vanilla casein protein powder
• 5g coconut flour
• 5g honey
• ¼ tsp cinnamon

Method

1. Combine all ingredients in a food processor until smooth and well combined
2. Scoop out portions of mixture and roll into balls
3. Store in fridge for at least half an hour before eating 

Chocolate Icing Protein Balls

Nutrition (whole batch, approx 10 balls): 195 calories, 4g fat, 15g carbs, 22g protein

Ingredients: 

• 80g fat free cottage cheese
• 5g Natvia Icing Mix
• 10g casein protein powder (I used vanilla)
• 15g cacao powder
• 5g coconut flour

Method

1. Combine all ingredients in a food processor until smooth and well combined
2. Scoop out portions of mixture and roll into balls
3. Store in fridge for at least half an hour before eating