Raw Chocolate cookie dough protein balls

Macros (approx 16 balls): 174 calories, 15g carbs, 3g fat, 25g protein

Ingredients:

• 70g chickpeas drained and rinsed 
• 30g fat free cottage cheese
• 20g chocolate casein protein powder 
• pinch of salt
• cacao powder for coating 

Method

1. process all ingredients except cacao powder in a processor until smooth and well combined
2. put mixture in the fridge for five mins
3. scoop out teaspoons full of mixture and roll in to balls, then coat in cacao powder
4. put in fridge for 30-60 mins

Raw cookie dough protein bars

Macros: 256 calories, 3g fat, 15g carbs, 40g protein

Ingredients:

• 70g chickpeas drained and rinsed
• 30g fat free cottage cheese
• 20g vanilla whey protein powder
• 20g vanilla casein protein powder
• 5g psyllium husks
• 15g unsweetened almond milk
• cacao powder for coating

Method:

1. Combine all ingredients except cacao powder in a food processor until smooth
2. Put mix in the fridge for 10 mins
3. line a square container with glad wrap and press the mixture into the container. Take the bar out and cut in half, then coat in cacao powder
4. put bars in the fridge for an hour before eating

Protein Cheesecake Bowl

Macros (not including almond butter): 180 calories, 2g fat, 13g carbs, 26g protein 

Ingredients

• 80g fat free natural yoghurt
• 60g cottage cheese
• 20g casein protein powder

Method

1. combine all ingredients in a food processor until smooth
2. scoop into a serving bowl and refrigerate for 1-2 hours
3. Top with whatever you like! (nut butter, chocolate chips.....)

Spiced Citrus Qunioa Salad

Macros (serves one): 290 calories, 3g fat, 60g carbs, 11g protein

Ingredients

• 150g raw quinoa, rinsed
• 1/4 tsp cumin
• 1/4 tsp all spice
• 1/4 tsp all purpose seasoning
• 100g (weighed raw) sweet potato (approx 1 small), cut into 1.5cm cubes
• 100g (weighed raw) pumpkin, cut into 1.5cm cubes
• 1/2 Tbsp coconut oil
• 1/2 Tbsp all purpose seasoning
• 1/2 Tbsp nutritional yeast
• 2 cups spinach, chopped roughly
• 1/2 oragne, juiced
• 1/2 Tbso balsamic vinegar

Method

1. Place quinoa, cummin, all spice and all purpose seasoning in a small pot with 1 cup of water. Bring to the boil, then reduce heat and simmer for 12-14 mins/until all water is absorbed. Fluff the quinoa with a fork and set aside
2. Combine pumpkin, sweet potato, coconut oil, nutritional yeast and seasoning in a bowl. Toss to coat the veggies. Place on a lined baking tray and bake for 30-40mins/until soft
3. Place roasted veggies, 100g of the cooked quinoa and spinach in a bowl and toss to combine. Add the orange juice and balsamic vinegar and toss to coat. Either eat warm or store in the fridge until required.

Raw Protein Cheesecake

Macros (serves one)

• Including cashew butter on top: 372 calories, 20g fat, 20g carbs, 30g protein
• Not including cashew butter: 280 calories, 12g fat, 18g carbs, 27g protein

Base

Ingredients

• 15 almonds
• 10g dried pitted dates (approx 2 dates) soaked for two hours 
• 5g cacao powder

Method

1. process almonds in a food processor until they are broken into small pieces
2. add the dates and cacao powder and process until well combined.
3. press into the bottom of a lined ramekin

Cheesecake

Ingredients

• 60g cottage cheese
• 20g natural yoghurt
• 30g unsweetened almond milk
• 20g vanilla casein protein powder
• 15g cashew butter

Method

1. combine all ingredients except almond butter in a food processor until smooth
2. scoop into ramekin on top of base
3. refrigerate for 1-2 hours/until set
4. take out of ramekin, peel off lining and top with cashew butter to serve 

Banana Cinnamon Oo-ey Goo-ey cake

Macros (serves one): 420 calories, 55g carbs, 12g fat, 40g protein

Cake:

Ingredients

• 1 cinnamon roll quest bar, cut into pieces and rolled into balls
• 80g chickpeas rinsed and drained
• 30g cottage cheese
• 50g banana
• 1/2 tsp vanilla extract
• 5g vanilla casein protein powder
• 2 tsp setvia

Method

1. Combine chickpeas, cottage cheese and banana in a food processor until smooth
2. Add casein and stevia and process until just combined
3. stir through quest bar pieces
4. scoop into a lined muffin tin and bake for 15-20 mins/until just set (it can still be a little undercooked in the middle- that makes for extra gooeyness!)

Frosting:

Ingredients

• 40g quark (smooth cottage cheese)
• 5g cacao
• 1 tsp/8 drops stevia
• splash of almond milk

Method

1. Combine quark, cacao and stevia in a small bowl 
2. add a splash of almond milk to desired consistency 

Almond Coconut Crusted Tukey

Macros (serves four): 232 calories, 7g carbs, 13g fat, 20g protein

Ingredients:

• 2 turkey breasts
• 50g egg whites
• 30g buckwheat flour
• 25g almond meal
• 25g dessiccated coconut
• 2 Tbsp coconut oil 

Method

1. Hit with a turkey breasts with a meat mallet so it is about 1.5-2cm thick. Cut each in half to make four portions 
2. Combine almond meal and dessiccated coconut in a bowl with a little salt and pepper. Place the buckwheat flour and egg whites in separate bowls
3. Coat the turkey in buckwheat flour, then the egg and finally coat in almond/coconut mix
4. Heat the coconut oil in a fry pan over medium heat. Cook the turkey until golden on each side. If necessary bake the turkey until cooked through.

Kale chips

The thing I love most about this snack (apart from how delicious it is!) is how fun it is to make! I never measure (so this recipe has no measurements), I just make them by feel. 

If you have a pizza oven, light it up for pizza one night and it'll be perfect for kale chip making the next day! Otherwise preheat your oven to 180C

Ingredients 

• 1 bunch of kale
• Melted coconut oil
• Nutritional yeast
• All purpose seasoning- I use Masterfoods all purpose seasoning 

Method

1. Cut the leaves of the Kale off the thick stalks and cut to chip size (about 4-5cm square)
2. Place in a bowl and toss with coconut oil. The kale should have a thin coating and be shiny, but there shouldn't be any oil pooling at the bottom of the bowl- that means you've used too much.
3. Generously sprinkle equal amounts of nutritional yeast and seasoning and toss to coat the kale
4. Lay the kale out flat on lined baking trays and bake until they are crispy (about 10 mins in a normal oven or an hour or so in a pizza oven)

Tips

Make in batches of about 1/3 of a bunch at a time

Sweet Cinnamon Scrambled Eggs with Choc Protein Sauce

Macros: 195 calories, 7g fat, 6g carbs, 26g carbs

Ingredients

scrambled eggs

• 3 egg whites
• 1 whole egg
• 40g cottage cheese
• 1 tsp cinnamon
• 1 1/2 tsp stevia

sauce

• 5g casein protein powder
• 5g cacao powder
• 1 tsp stevia
• unsweetened almond milk

Method

1. Whisk together all ingredients for the eggs
2. Heat a non-stick pan over a high heat, then reduce heat to medium-low and pour eggs into pan. Cook stirring constantly
3. Mix ingredients for the sauce in a mug and add milk to desired consistency (it will thin more when you pour it over the hot eggs)
4. Pour sauce over eggs and top with coconut

Single Serve Choc Chip Blondie Cupcake

Macros: 336 calories, 12g fat, 33g carbs, 46g protein

Cupcake

Ingredients:

• 80g chickpeas drained and rinsed
• 30g cottage cheese
• 1 egg white (30g)
• 5g vanilla casein
• 1/2 tsp vanilla extract
• 1 1/2 tsp stevia
• 4 squares (26g) milk chocolate, chopped

Method:

1. combine chickpeas, cottage cheese and egg white in a food processor until smooth
2. add all other ingredients except chocolate and process until just combined
3. stir through chocolate
4. scoop into a lined muffin tin and bake at 180C for 15-20 mins

Icing

Ingredients:

• 40g quark (smooth cottage cheese)
• 1 1/2 tsp cacao powder
• 1 tsp stevia

Method

1. combine all ingredients in a small bowl
2. spread on to cooled cupcake