MAKES 11 balls
⭒ 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.
➳ 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
⭒ 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
⭒ 2 scoops Collagen powder (I use Collagen Pro by
⭒ 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)
➳ 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!
(Yields 6 large or 12 small)
⭒ 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
➳ 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.
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!
PREP 10min | MAKE 30min |
⭒ 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!
➳ 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.
PREP 5min |MAKE 30min |9 Blondies
⁃ 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
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.
PREP 5min | MAKE 10min | 8-10 balls
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
Place all ingredients in a food processor. Blitz until the mixture starts to form. Add small amounts of water if needed.
Use a large spoon to start dividing mixture and roll to create balls.
Refrigerate for 1hr to set.
PREP 10 MINS I COOK 20 MIN
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
Heat coconut oil in a large pan. Roughly slice onion and cook in pan for 1-2min. Add garlic and ginger. Stir. Peel carrots and sweet potato and dice into 1-2cm pieces. Place in pan and stir. Add 400ml coconut and water. Add peanut butter and curry paste, stir and bring to a simmer. Allow to simmer for 20min or until carrots and sweet potato are softened. Add juice from one lime. When softened use a blender to create a creamy consistency. Serve with fresh lime and chilli.
PREP 2 MINS I COOK 10 MIN I MAKES 1 CUP
½ – ¾ cup tahini ¼ cup coconut milk 1/3 cup SF maple syrup ¼ tsp sea salt
a medium saucepan, add coconut milk, tahini and maple syrup on medium heat. Stirring
stirring until desired consistency is reached. Taste
and adjust sweetness with maple syrup as necessary. Pour
into a jar and store for up to 2 weeks in the fridge.
PREP 5MINS I COOK 25 MIN.
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
Coriander Chilli Coconut flakes
Heat oil in a large
stock pot. Add onion, curry paste, turmeric, garlic and ginger. Sauté until
onion softens (1-2min) Add diced potato and
bone broth. Allow to simmer for 15-20 minutes, until potato softens. Add coconut milk, lime,
sugar and cook for a further 2-3 minutes. Puree until smooth. Serve with coriander,
chilli and coconut flakes (optional)