(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 5MINS I COOK 10-15 MIN.
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
2 Tbsp. chia seeds 2 Tbsp. goji berries 2 Tbsp. cacao nibs
Preheat oven to 180
degrees Combine nuts, rice
flakes, coconut flakes, cacao powder, spices in a large mixing bowl. Stir until
combined. Add the rice malt syrup,
coconut oil and mix until evenly coated. Line a large baking tray
with baking paper and spread the mixture evenly on the tray. Bake for 10 minutes,
check to see if the mixture has started to slightly brown. If required, bake
for a further 5 minutes. Allow to rest for 20-30
minutes. Store in airtight
container for 1-2 weeks.
PREP 2MINS I COOK 5 MIN. I SERVES 1
½ cup rice flakes 1 Tbsp. quinoa flakes 2 Tbsp. desiccated coconut 1 Tbsp. flaxseeds 1 Tbsp. chia seeds ½ cup almond milk
Fruit: berries, banana, figs Natural PB Nuts Low sugar granola
Place all dry ingredients
into a bowl. Add milk until desired consistency. Heat in microwave for
1.5 minute. Serve with desired
NOTE: I like to make a large batch of the dry ingredients at once, then breakfast only takes 2 minutes 🙂
PREP 5 MINS I COOK 2hr – overnight
¼ cup chia seeds ½ cup almond milk 1 Tbsp. plain Greek yoghurt 1 Tbsp. desiccated coconut 1 Tbsp. flaxseeds
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
PREP 5 MINS I COOK 25 MIN. I MAKES 6
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
to 180 degrees. Spray 6-cup muffin with non-stick spray. Set aside In a large
bowl, whisk the eggs, milk, cheese, salt and pepper. Thinly dice/slice
baby spinach, ham, tomato. Pour mixture
evenly in the muffin cups. Add the diced ham, spinach and tomato. Bake in the
oven for 20-25minutes until golden brown.
PREP 5MINS I COOK 30-35MIN
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
to 180 degrees Toss nuts,
coconut, chia seeds, goji berries, cacao nibs, turmeric, cinnamon, salt and cacao
together. Separately mix
coconut oil, rice malt syrup. Combine
together and spread over a large pan. Place the pan
in the oven and bake for 20 minutes. Remove and
stir. Place back in
the oven for another 10-15 minutes.
PREP 5 MINS I COOK 10 MIN
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)
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. Whisk eggs with turmeric & salt. Cook eggs in a frying pan with baby spinach and tomatoes. Serve all together with avocado (optional).
PREP 5 MINS I COOK 5 MIN
½ frozen banana ½ cup frozen avocado 1 scoop protein 2 tsp activated charcoal ½ – 1 cup almond mlk 1 Tsp PB
Banana Berries Kiwi Coconut chips
the banana, avocado, protein, charcoal and PB into a blender. Gradually add the
milk to achieve the right consistency. Blend
until smooth. Serve
in a bowl and decorate with toppings J
Benefits of activated charcoal:
Promotes oral health Reduces high-cholesterol Alleviates gas Prevents hangovers Helps delay ageing