DIGESTIVE & IMMUNE JELLY SHOTS

(Yields 6 large or 12 small)

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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

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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
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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!

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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.

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.

MINI FRITTATAS

PREP 5 MINS               I               COOK 25 MIN.              I                        MAKES 6

INGREDIENTS

  • 6 eggs
  • Large handful baby spinach
  • 100g shaved ham
  • 1 Tbsp. almond milk
  • ½ tomato
  • 1 tsp olive oil
  • ¼ cup shredded cheese
  • Salt & pepper to taste

DIRECTIONS

  1. Preheat oven to 180 degrees. Spray 6-cup muffin with non-stick spray. Set aside
  2. In a large bowl, whisk the eggs, milk, cheese, salt and pepper.
  3. Thinly dice/slice baby spinach, ham, tomato.
  4. Pour mixture evenly in the muffin cups. Add the diced ham, spinach and tomato.
  5. Bake in the oven for 20-25minutes until golden brown.

NUTRIENT RICH CHOC GRANOLA

PREP 5MINS                           I                 COOK 30-35MIN

INGREDIENTS

  • ¼ cup almonds
  • ¼ cup macadamias
  • ¼ cup cashews
  • ¼ cup pepitas
  • ¼ cup desiccated coconut
  • 2 Tbsp. cacao powder
  • 1 Tbsp. chia seeds
  • ¼ cup goji berries
  • 2 Tbsp. cacao nibs
  • 1 Tbsp. coconut oil
  • 1 Tbsp. rice malt syrup
  • 1 Tsp turmeric
  • 1 tsp cinnamon
  • ¼ tsp salt

DIRECTIONS

  1. Preheat oven to 180 degrees
  2. Toss nuts, coconut, chia seeds, goji berries, cacao nibs, turmeric, cinnamon, salt and cacao together.
  3. Separately mix coconut oil, rice malt syrup.
  4. Combine together and spread over a large pan.
  5. Place the pan in the oven and bake for 20 minutes.
  6. Remove and stir.
  7. Place back in the oven for another 10-15 minutes.

SUPERCHARGED SCRAMBLED EGGS

PREP 5 MINS                          I                 COOK 10 MIN

INGREDIENTS

  • 2 eggs, 1 egg white
  • Handful baby spinach
  • ½ cup edamame beans
  • 1 Tbsp almond milk
  • 4-5 cherry tomatoes
  • ¼ tsp turmeric
  • Sea salt to taste
  • Avocado (optional)

DIRECTIONS

  1. Place edamame beans in a microwave safe container with 3 Tbsp water. Heat for 3.5 minutes. Drain water and remove beans from the skin.
  2. Whisk eggs with turmeric & salt.
  3. Cook eggs in a frying pan with baby spinach and tomatoes.
  4. Serve all together with avocado (optional).

WHAT CHARCOAL ME?

PREP 5 MINS                          I                 COOK 5 MIN

INGREDIENTS

  • ½ frozen banana
  • ½ cup frozen avocado
  • 1 scoop protein
  • 2 tsp activated charcoal
  • ½ – 1 cup almond mlk
  • 1 Tsp PB

Toppings

  • Banana
  • Berries
  • Kiwi
  • Coconut chips

DIRECTIONS

  1. Place the banana, avocado, protein, charcoal and PB into a blender. Gradually add the milk to achieve the right consistency.  Blend until smooth.
  2. Serve in a bowl and decorate with toppings J

NOTES:

Benefits of activated charcoal:

  • Promotes oral health
  • Reduces high-cholesterol
  • Alleviates gas
  • Prevents hangovers
  • Helps delay ageing