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.

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.

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.

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.

CURRIED CAULI

PREP 10 MINS                       I                 COOK 30 MINS

INGREDIENTS

  • 1 cauliflower head
  • 1 Tbsp coconut oil
  • ½ tsp turmeric
  • 1 Tbsp curry powder
  • 1 tsp lemon zest
  • Sea salt

DIRECTIONS

  1. Preheat oven to 180 degrees.
  2. Cut cauliflower into bit size pieces.
  3. In a large bowl combine lemon zest, curry powder, turmeric and coconut oil. Whisk until combined
  4. Pour all over the cauliflower and the remaining oil and spices onto a rimmed sheet pan.
  5. Roast in the over for 30 min. toss cauliflower occasionally.

CHOC PROTEIN BALLS

PREP 5 MINS              I              COOK 15 MINS               I                 12 SERVINGS

INGREDIENTS

  • 1 cup rolled oats
  • ¾ cup coconut oil
  • ½ cup SF maple syrup
  • 2 scoops protein
  • ½ cup desiccated coconut
  • 2 Tbsp chia seeds
  • 1-2 Tbsp water

DIRECTIONS

  1. Place all ingredients except water into a food processor. Gradually add water and blend until the mixture starts to form.
  2. Use a tablespoon to measure the mixture and form the protein balls.
  3. Store in fridge to set.

BLACK BEAN BROWNIES

PREP 5 MINS               I               COOK 30 MINS               I                 9 SERVINGS

INGREDIENTS

  • 1 can black beans
  • ¼ cup rice malt syrup
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • ¼ cup coconut sugar
  • ¼ cup cacao powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup dark chocolate chips

DIRECTIONS

  1. Preheat oven to 180 degrees. Grease 8×8” pan and set aside.
  2. Put beans, coconut oil, coconut sugar & syrup into a food processor. Blend until well combined
  3. Add cacao, salt, baking powder & vanilla. Blend until smooth
  4. Add in eggs and blend until combined.
  5. Mix in ½ cup chocolate chips by hand
  6. Pour into pan and top with remaining chocolate chips
  7. Bake for 25-30 minutes.