JAFFA PROTEIN BALLS

PREP 5min | MAKE 10min | 8-10 balls

INGREDIENTS

  • 2 scoops plant based protein (I like Pranaon)
  • 2 Tbsp cacao
  • 1 Tbsp melted coconut oil
  • 2 Tbsp seeds (sesame, sunflower, hemp)
  • 2 Tbsp rice malt syrup
  • 1 Tbsp water
  • Pinch of salt
  • 1 Tbsp cacao nibs
  • 3-4 drops Doterra orange essential oil or 2 tsp finely grated orange zest and 1 tsp orange juice

DIRECTIONS

  1. Place all ingredients in a food processor. Blitz until the mixture starts to form. Add small amounts of water if needed.
  2. Use a large spoon to start dividing mixture and roll to create balls.
  3. Refrigerate for 1hr to set.

SOUPA HEALTHY RED THAI SOUP

PREP 10 MINS                       I                 COOK 20 MIN

INGREDIENTS

  • 1 sweet potato
  • 500g carrots
  • 1 red onion
  • 1 Tbsp garlic
  • 1 Tbsp ginger
  • 1 Tbsp coconut oil
  • 1 – 2 Tbsp Thai red curry paste
  • 1 Tbsp natural peanut butter
  • 1 can coconut milk
  • 500ml water
  • 1 lime

DIRECTIONS

  1. Heat coconut oil in a large pan. Roughly slice onion and cook in pan for 1-2min.
  2. Add garlic and ginger. Stir.
  3. Peel carrots and sweet potato and dice into 1-2cm pieces. Place in pan and stir.
  4. Add 400ml coconut and water.
  5. Add peanut butter and curry paste, stir and bring to a simmer.
  6. Allow to simmer for 20min or until carrots and sweet potato are softened. Add juice from one lime. 
  7. When softened use a blender to create a creamy consistency.
  8. Serve with fresh lime and chilli. 

HEALTHY CARAMEL SAUCE

PREP 2 MINS                    I                 COOK 10 MIN               I          MAKES 1 CUP

INGREDIENTS

  • ½ – ¾ cup tahini
  • ¼ cup coconut milk
  • 1/3 cup SF maple syrup
  • ¼ tsp sea salt

DIRECTIONS

  1. In a medium saucepan, add coconut milk, tahini and maple syrup on medium heat. Stirring occasionally.
  2. Continue stirring until desired consistency is reached.
  3. Taste and adjust sweetness with maple syrup as necessary.
  4. Pour into a jar and store for up to 2 weeks in the fridge.

SWEET POTATO BEAUTY SOUP

PREP 5MINS                           I                 COOK 25 MIN.             

INGREDIENTS

  • 1 Tbsp. olive oil
  • 1 onion, roughly diced
  • 4 medium sweet potatoes, peeled, diced
  • 3-inch piece fresh ginger, peeled, minced
  • 2-3 cloves of garlic, peeled, minced
  • 2-3 Tbsp. red curry paste
  • 1 can coconut milk
  • 1-2 tsp salt
  • 1 tsp. turmeric
  • 4 cups bone broth
  • 2 Tbsp. lime juice
  • 1 ½ tsp coconut sugar

To serve:

  • Coriander
  • Chilli
  • Coconut flakes

DIRECTIONS

  1. Heat oil in a large stock pot. Add onion, curry paste, turmeric, garlic and ginger. Sauté until onion softens (1-2min)
  2. Add diced potato and bone broth. Allow to simmer for 15-20 minutes, until potato softens.
  3. Add coconut milk, lime, sugar and cook for a further 2-3 minutes.
  4. Puree until smooth.
  5. Serve with coriander, chilli and coconut flakes (optional)

NUTRIENT RICH CHOCOLATE GRANOLA

PREP 5MINS                           I                 COOK 10-15 MIN.            

INGREDIENTS

  • 1 cup raw mixed nuts (cashews, almonds, macadamias, pepitas, walnuts)
  • ¼ cup rice flakes
  • ¼ cup coconut flakes
  • ¼ cup coconut oil
  • ¼ cup rice malt syrup
  • 2 Tbsp. cacao powder
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • ¼ tsp. salt

Optional

  • 2 Tbsp. chia seeds
  • 2 Tbsp. goji berries
  • 2 Tbsp. cacao nibs

 

DIRECTIONS

  1. Preheat oven to 180 degrees
  2. Combine nuts, rice flakes, coconut flakes, cacao powder, spices in a large mixing bowl. Stir until combined.
  3. Add the rice malt syrup, coconut oil and mix until evenly coated.
  4. Line a large baking tray with baking paper and spread the mixture evenly on the tray.
  5. Bake for 10 minutes, check to see if the mixture has started to slightly brown. If required, bake for a further 5 minutes.
  6. Allow to rest for 20-30 minutes.
  7. Store in airtight container for 1-2 weeks.

GF PROTEIN OATS

PREP 2MINS                           I                 COOK 5 MIN.              I         SERVES 1

INGREDIENTS

  • ½ cup rice flakes
  • 1 Tbsp. quinoa flakes
  • 2 Tbsp. desiccated coconut
  • 1 Tbsp. flaxseeds
  • 1 Tbsp. chia seeds
  • ½ cup almond milk

Add:

  • 1 scoop protein

Toppings (optional)

  • Fruit: berries, banana, figs
  • Natural PB
  • Nuts
  • Low sugar granola

DIRECTIONS

  1. Place all dry ingredients into a bowl. Add milk until desired consistency.
  2. Heat in microwave for 1.5 minute.
  3. Serve with desired toppings.

NOTE: I like to make a large batch of the dry ingredients at once, then breakfast only takes 2 minutes 🙂

MY FAV CHIA PUDDING

PREP 5 MINS                          I                 COOK 2hr – overnight

INGREDIENTS

  • ¼ cup chia seeds
  • ½ cup almond milk
  • 1 Tbsp. plain Greek yoghurt
  • 1 Tbsp. desiccated coconut
  • 1 Tbsp. flaxseeds

DIRECTIONS

1. Place all ingredients into a jar or container. Briskly stir the mixture to evenly spread the chia seeds.

2. Place in fridge for 2hrs or overnight.

3. Serve with berries, low sugar granola, peanut butter.