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 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 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 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.