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 

Mango Crepe with Cheesecake Filling

Nutrition: 238 calories, 3g fat, 17g carbs, 34g protein

Ingredients

Crepe

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

Filling

• 80g fat free cottage cheese
• 10g vanilla casein protein powder

• shaved dark chocolate for garnish

Method

1. Combine all crepe ingredients in a blender/food processor until smooth and thick
2. Pour into a non-stick frypan over medium heat, and cook until you can touch the centre and your finger remains clean. Flip and cook for a further few minutes.
3. Combine all filling ingredients except chocolate in a food processor until smooth. 
4. When the crepe has cooled, scoop filling in to centre, fold and sprinkle with chocolate

Clean Pasta Carbonara

Nutrition (serves 6): 330 calories, 20g fat, 28g carbs, 17g protein

Ingredients:

Sauce:

• 1 cup raw cashews, soaked in water for at least two hours
• 20g (1Tbsp) Tahini
• 3g Nutritional yeast (can be omitted but give a 'cheesy-er' flavour) not to be confused with baking or brewer's yeast
• 200mL lite milk
• 0.5 tsp garlic powder
• 1 Tbsp dijonaisse (or musard)
• ½ large onion finely diced
• 4 sliced shortcut bacon, thinly sliced with fat left on

Pasta:

• 6 large zucchinis 

Method

1. Place bacon and onion together in a non-stick frying pan over medium heat and fry until bacon is crispy and onion is caramelised
2. Drain cashews and place them in a food processor, process until smooth and creamy. Add all remaining sauce ingredients and process until combined
3. Stir bacon and onion through sauce
4. Using a julienne peeler or spiraliser, make zucchini noodles with the zucchini (if you don't have a julienne peeler or spiraliser, you can use a potato peeler to make ribbon pasta)
5. Toss sauce through zucchini and serve

Weet Bix Bliss Balls

Nutrition (whole batch, approx. 15 balls): 210 calories, 4g fat, 20g carbs, 22g protein 

Ingredients:

-1 Weet Bix (any variety will work, I used gluten free)

-10g cacao powder 

-10g casein protein powder (I used vanilla)

-1/3 tsp stevia/sweetener or choice (can omit)

-80g cottage cheese 

Method 

1. Combine all ingredients in a food processor until well combined, add a splash of milk if required to bring the mixture together 

2. Scoop out portions of the mixture and roll into balls. Eat straight away or store in the fridge