15 New recipes
Veggie packed scrambled eggs
1 tsp coconut oil or ghee
1 celery stalk, sliced
½ a green or red bell pepper, core and seeds removed and diced
70g cauliﬂower, cut into small ﬂorets a small handful of kale
30g closed cup or button mushrooms, chopped
2 tsps soy sauce or tamari
3 eggs a pinch of ground black pepper
Heat half of the oil/ghee in a frying pan. Add the pepper, celery, cauliﬂower, kale and mushrooms. Sauté for 3-4 minutes, stirring occasionally, until soft.
Drizzle the soy sauce or tamari over the vegetables and stir well.
Remove the vegetables from the pan and set aside.
Heat the remaining oil/ghee in the pan. Pour the eggs into the pan and cook for 2-3 minutes, stirring all the time.
Turn off the heat and add the ground black pepper.
Add the vegetables back into the pan and stir well. Serve.
Chocolate protein smoothie bowl
40ml unsweetened almond milk
50g Greek yoghurt (use dairy free if preferred)
25g nut butter of your choice
50g oats (use gluten free if preferred)
30g frozen banana
30g chocolate flavour whey or rice protein powder (optional)
2 tsps honey or agave nectar
10g cocoa powder
1⁄2 tsp vanilla extract
2g unsweetened coconut flakes
2g cashew nuts or flaked almonds, chopped
1⁄2 tsp chia seeds
Pour the almond milk into a blender jug. Add the yoghurt, nut butter, oats, banana, protein
powder (if using), honey/agave nectar, cocoa powder and vanilla extract.
Blend until smooth.
Transfer the mixture to a serving bowl.
Top with the coconut flakes, nuts and chia seeds. Serve.
Cover and refrigerate any leftovers for up to 2 days.