Updated: Sep 8, 2021
Serves 1
1 small banana
1 tbsp. peanut butter
100 g frozen raspberries
200 ml almond milk or normal milk
What to do
Place all ingredients into a high-speed blender and blitz until smooth.
Protein Boost Tip:
Add a scoop of vanilla whey or plant based protein
Or add 2-4 tbsp. of Greek yogurt
Yum :-)
Serves 2
Take 10 minutes to make
Ingredients
• 90 g Oats
• 2 tbsp. desiccated coconut
• 200 ml coconut milk
• 2 tbsp. coconut sugar or honey
• 50 g dark chocolate, chopped
Handful raspberries
What to do
Place the oats in a saucepan and add 1 ½ glasses of water and the desiccated coconut. Bring to boil then reduce heat, and cook covered for about 10 minutes, in the meantime stir 2 - 3 times.
Remove the lid, add coconut milk and sugar. Mix and remove from the heat.
Divide between bowls, sprinkle with chopped chocolate and top raspberries to serve.
Delish!
Serves 2 Takes 10-15 minutes
Ingredients
• 3 eggs
• 2 egg whites
• 1 tbsp. soy sauce
• 2 tsp. sesame oil
• 200 g mixed Asian vegetables
• 1 tsp. black sesame seeds
• coriander, to serve
What to do
Whisk eggs and egg whites together in a bowl. Season with pepper and soy sauce.
Heat 1 tsp. sesame oil in a pan over medium-low heat. Add the mixed veggies and 1 tbsp. of water. Season with salt and pepper and cook for 4-5 mins until tender. Transfer onto a plate.
Add egg mixture to pan and swirl to coat the base. Cook without stirring for 30 seconds. Using a wooden spoon, push the set eggs to the outer edge and the raw eggs to the centre.
Gently push the eggs around the pan every 15 seconds until set. Sprinkle with the sesame seeds.
Remove from heat and serve with the earlier prepared vegetables — top with fresh coriander and additional sesame seeds, to serve.
Yummy!
