

Snack Recipes
Ginger Bread Protein Bars
Servings: 10
Ingredients:
1 cup dates
½ cup boiling water
1 cup macadamias
½ roasted almonds
½ cup oats
¾ cup protein powder
2 tablespoons ground ginger powder
¼ cup sunflower seeds + extra for topping
¼ cup pumpkin seeds + extra for topping
¼ cup goji berries
Method:
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Empty dates into a ball and pour boiling water on top. Allow to sit.
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In a food processor, blend the macadamias, almonds, oats, protein powder, ginger powder, sunflower seeds and pumpkin seeds.
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Add the dates and water and honey and blend until a thick, doughy consistency.
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Line a baking tray with baking paper. Empty and press the mixture into the baking tray. Top with goji berries, sunflower seeds and pumpkin seeds.
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Place tray into to the fridge and allow to set an hour before slicing.
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For optimal storage, wrap individual bars in cling wrap and store in the fridge.

Ultimate Green Smoothie
Servings: 1
Ingredients:
½ cup coconut water
¼ avocado
½ pear chopped
1 teaspoon matcha powder
½ cup packed chopped kale
¼ cup natural Greek yoghurt
4 ice cubs
Method:
-
In a Nutribullet or blender, blend all ingredients until all
ingredients are completely liquified.

On-the-go Muesli Cookies
Servings: 10 (2 cookies)
Ingredients:
1 cup roasted almonds
1 cup pecans
1 cup dried apricot
2 cups shredded coconut
3 cups rolled oats
1 teaspoon cinnamon
¾ cup natural peanut butter
1 cup rice malt syrup
Method:
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Preheat oven to 180 degrees Celsius.
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In a food processor, blend the almonds, pecans, apricot and coconut until fine.
Empty mixture into a large bowl. -
Add oats and cinnamon to the mixture and mix.
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Add the peanut butter and rice malt syrup and combine using a large wooden spoon.
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Line 2 baking trays with baking paper and spoon mixture onto trays.
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Bake for 20 minutes or until golden brown.
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For optimal storage, wrap cookies individually in cling wrap and store in a container in the cupboard.

Peanut Butter Energy Balls
Servings: 9
Ingredients:
½ cup dates
¼ cup boiling water
1/3 cup protein powder of choice
½ cup oat bran
¼ cup flax seed meal
¼ LSA meal
1 tablespoon honey
1/3 cup natural peanut butter
Method:
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Empty dates into a small bowl with boiling water and allow to sit.
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In a food processor, blend the protein powder, oat bran, flax seed meal and LSA meal.
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Add peanut butter, honey, and dates and water to the food processor and blend until a doughy consistency.
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Roll into balls.
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For optimal storage, wrap individual balls in cling wrap and store in the fridge.

Veggie Chips & Hummus
Servings: 4
Ingredients:
1 500g can of chickpeas (retain about 1 tablespoon of liquid)
4 tablespoons tahini
2 tablespoons olive oil
3-4 cloves of garlic crushed
Juice of one lemon
Salt and pepper
3 medium carrots
1 medium-large sweet potato
2 tablespoons dried rosemary
1 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon salt
Method:
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Preheat oven to 200 degrees Celsius and line a large baking tray with baking paper.
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Peel carrots and sweet potato and slice into rectangular thick cut chip shapes.
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Put chips into a large ziplock bag and add the garlic powder, rosemary and salt. Shake the bag to coat the chips evenly.
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Spread the chips evenly onto one of the trays and bake for about 30 minutes or until soft and golden.
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Whilst the chips are baking, prepare the hummus. Drain the can of chickpeas.
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In a food processor, blend the chickpeas, tahini, olive oil, garlic and lemon juice until smooth. Add salt and pepper to taste.
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When chips are ready, remove from the oven and serve with hummus.
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Leftover hummus can be stored in a container in the fridge. Leftover vegetables can also be stored in the fridge and reheated.
