Ginger Bread Protein Bars
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
Empty dates into a ball and pour boiling water on top. Allow to sit.
In a food processor, blend the macadamias, almonds, oats, protein powder, ginger powder, sunflower seeds and pumpkin seeds.
Add the dates and water and honey and blend until a thick, doughy consistency.
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.
Place tray into to the fridge and allow to set an hour before slicing.
For optimal storage, wrap individual bars in cling wrap and store in the fridge.
Ultimate Green Smoothie
½ cup coconut water
½ pear chopped
1 teaspoon matcha powder
½ cup packed chopped kale
¼ cup natural Greek yoghurt
4 ice cubs
In a Nutribullet or blender, blend all ingredients until all
ingredients are completely liquified.
On-the-go Muesli Cookies
Servings: 10 (2 cookies)
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
Preheat oven to 180 degrees Celsius.
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.
Add the peanut butter and rice malt syrup and combine using a large wooden spoon.
Line 2 baking trays with baking paper and spoon mixture onto trays.
Bake for 20 minutes or until golden brown.
For optimal storage, wrap cookies individually in cling wrap and store in a container in the cupboard.
Peanut Butter Energy Balls
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
Empty dates into a small bowl with boiling water and allow to sit.
In a food processor, blend the protein powder, oat bran, flax seed meal and LSA meal.
Add peanut butter, honey, and dates and water to the food processor and blend until a doughy consistency.
Roll into balls.
For optimal storage, wrap individual balls in cling wrap and store in the fridge.
Veggie Chips & Hummus
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
Preheat oven to 200 degrees Celsius and line a large baking tray with baking paper.
Peel carrots and sweet potato and slice into rectangular thick cut chip shapes.
Put chips into a large ziplock bag and add the garlic powder, rosemary and salt. Shake the bag to coat the chips evenly.
Spread the chips evenly onto one of the trays and bake for about 30 minutes or until soft and golden.
Whilst the chips are baking, prepare the hummus. Drain the can of chickpeas.
In a food processor, blend the chickpeas, tahini, olive oil, garlic and lemon juice until smooth. Add salt and pepper to taste.
When chips are ready, remove from the oven and serve with hummus.
Leftover hummus can be stored in a container in the fridge. Leftover vegetables can also be stored in the fridge and reheated.