Multi green matcha protein balls

MAKES 11 balls

INGREDIENTS

⭒ 1 cup cashews

⭒ ½ cup desiccated coconut

⭒ 2 scoop vanilla VPA protein powder

⭒ 1 Tbsp matcha powder

⭒ 1 Tbsp chia seeds

⭒ 1 Tbsp maple syrup

⭒ 2 scoops VPA Multi Greens

⭒ 2 Tbsp natural peanut butter

⭒ 3 Tbsp water

⭒ Good pinch of salt

⭒ Extra coconut for rolling.

DIRECTIONS

➳ Blend cashews in food processor until chunk form

➳ Add all other ingredients, blend until formed.

➳ Pour extra coconut into separate bowl.

➳ Roll mixture into balls, roll in coconut.

➳ Freeze to set

COLLAGEN PROTEIN BROWNIES

(Yields 12)

INGREDIENTS

⭒ 1/2 cup almond butter

⭒ 1/2 cup natural Greek yoghurt

⭒ 1/2 cup sugar free maple syrup

⭒ pinch of salt

⭒ 1 scoop chocolate protein (I use VPA WPI)

⭒ 2 scoops Collagen powder (I use Collagen Pro by VPA)

⭒ 1/2 tap baking soda

⭒ 1 egg

⭒ 1 Tsbp coconut oil

⭒ 1/4 cup cacao powder

⭒ 1/4 cup white choc chips (I use the Noshu sugar free)

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

DIRECTIONS

➳ Preheat oven to 160 degrees. Place baking paper in an 8″ x 8″ baking dish.

➳ Place all ingredients (except the choc chips) in food processor. Blend until combine.

➳ Stir in choc chips and pour into baking dish. Sprinkle extra choc chips on top.

➳ Bake for 20-25 minutes. Allow 20 mins to rest. Enjoy!

DIGESTIVE & IMMUNE JELLY SHOTS

(Yields 6 large or 12 small)

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

INGREDIENTS

⭒ 2 Tbsp grass fed gelatin (natural flavour- I use Nutraorganics)

⭒ 1 1/2 cups water

⭒ 1 whole lemon (juiced)

⭒ 2 Tbsp ginger

⭒ 1/2 apple

⭒ 4 Tbsp Apple cider vinegar

⭒ 10 drops liquid stevia

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

DIRECTIONS

➳ Prepare gelatin according to instructions. With Nutraorganics, place 2 Tbsp in 1/2 cup water and allow to bloom.

➳ Place ginger, lemon juice and apple in blender. Blend until liquid form.

➳ Use a colander to drain liquid and set liquid aside.

➳ Add ACV, stevia and hot water to create 1 cup.

➳ Combine the hot water & ingredients to the gelatin and stir until combine. Pour into ice trays and allow to set in fridge for 2hrs-overnight.

PROTEIN LEMON CHIA PUDDING

(Yields 4)
INGREDIENTS
⭒ 1/4 cup chia seeds
⭒ 2 cups almond milk (or milk of choice)
⭒ 1 tsp cinnamon
⭒ pinch of salt
⭒ 1 scoop protein (I use VPA WPI)
⭒ 2 Tbsp sugar free maple syrup
⭒ 2 tsp gelatin
⭒ 2 Tbsp lemon juice
⭒ 1 Tsbp lemon zest
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
DIRECTIONS
➳ Hear up 1 cup of milk in a saucepan and add gelatin until it dissolves.
➳ Take off the heat and add remaining cup of cold milk and stir.
➳ Now add all remaining ingredients and mix well. I’ve found using a whisk to be the beta utensil for this 👌
➳ Pour into 4 separate mason jars and place into the fridge for 2 hours or overnight.
➳ Serve with additional lemon zest, berries, chocolate- whatever floats your boat!

Protein Granola

PREP 10min | MAKE 30min |

INGREDIENTS

⭒ 1 cup rolled oats

⭒ 1/2 cup rice puffs

⭒ 1 tsp cinnamon

⭒ pinch of salt

⭒ 1 scoop protein (I use VPA WPI)

⭒ 1/4 cup sugar free maple syrup

⭒ 1/2 cup peanut butter

⭒ 1/4 cup coconut flakes

⭒ 1/2 cup nuts (almonds, cashews – any that you have laying around). I also added some medjool dates – totally optional!

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

DIRECTIONS

➳ Preheat oven to 160 degrees. Line a baking tray with baking paper.

➳ Melt peanut butter.

➳ Add it’s, rice puffs, cinnamon, salt, coconut flakes, and protein powder to a large bowl. Stir until combine.

➳ Pour in peanut butter and maple syrup. Mix until all ingredients are well coated.

➳ Evenly distribute on baking tray. Bake for 30 minutes, occasionally stirring.

Chickpea Protein Blondies

PREP 5min |MAKE 30min |9 Blondies

INGREDIENTS

⁃ 1 can (400g) Chickpeas

⁃ 1/2 cup almond or peanut butter

⁃ 1/4 cup maple syrup

⁃ 1/4 cup coconut sugar

⁃ 1 scoop vanilla protein (I use VPA WPI)

⁃ 1 tsp vanilla extract

⁃ 1/2 tsp baking powder

⁃ 1/2 tsp baking soda

⁃ Large pinch of salt

⁃ 1/4 cup dark choc chips

DIRECTIONS

1. Preheat oven to 180 degrees. Line a square baking tin with baking paper.

2. Place all ingredients, except choc chips, into a food processor and blend until combined or a thick consistency.

3. Fold in choc chips, keeping a small amount to sprinkle on top.

4. Transfer batter into the baking tin and sprinkle with extra choc chips.

5. Bake for 20-25min.

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)