Salted Caramel Protein Balls

Warning, these little mouthfuls of bliss are slightly addictive! Perfect for curbing those afternoon cravings with a healthy mixture of protein, carbs and good fats.

Ingredients (makes 8 large or 12 small) 

  • 1 small banana
  • 4 dates
  • 1 tbsp tahini
  • 1 tsp coconut oil
  • 40g of Botanika Blends salted caramel pea protein (OR use vanilla pea / whey protein and add 1/2 tsp salted caramel essence, found in the baking isle of the supermarket)
  • 1 tbsp carob powder (can use cacao or cocoa instead but carob is naturally sweeter in flavour)
  • 3/4 cup granola of your choice

Method

  1. Process the banana, dates, tahini, oil, pea protein and carob powder in a food processor until smooth
  2. Stir in the granola until well combined, then roll into balls and set in the fridge.

Note you will find it much easier to roll the balls if your hands are wet. 

Roast Pumpkin and Eggplant Bake

This is one of my favourite meal-prep dishes ever, and I have been known to exist off it when I’m on a week of night shift. This is vegetarian soul-food at it’s finest – packed full of veggies and unbelievably tasty, plus easily adaptable to suit the vegans, dairy-free and coeliacs among us!

Ingredients (serves 4) 

  • 250g kent pumpkin
  • 1 large eggplant
  • 1 tin of diced tomatoes
  • 4 fresh basil leaves or 2 tsp dried basil
  • 1 clove of garlic or 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 cup salt-reduced stock (use either veggie or chicken  – use a gluten free stock to make this coeliac friendly!)
  • 1 yellow capsicum
  • 2 large carrots
  • 150g bag of baby spinach leaves (can also substitute for green kale)
  • shredded mozzarella for sprinkling on top (portion dependent on how cheesy you like it, can be substituted for dairy-free cheese instead) 

Method 

  1. Preheat the oven to 200*C. Slice the pumpkin into 1cm thick slices and place on a baking tray lined with baking paper. Bake until just soft (about 20 minutes – continue the rest of the recipe in the meantime!).
  2. Prepare the sauce: Place the tomatoes, stock, garlic and herbs into a mixing bowl and stir until well combined. If you like your sauce thicker, you can also add 1 tbsp tomato paste or substitute the tinned tomatoes for passata instead. 
  3. Prepare the rest of the veggies: Slice the eggplant width ways into discs. Dice or slice the capsicum into small strips. Also slice the carrots length ways into small discs.
  4. In an oven-proof baking dish, start by laying down a layer of eggplant slices. Top with the spinach leaves, then a layer of pumpkin, followed by the capsicum and carrots, then half the sauce and a small sprinkle of cheese. Repeat the process with another layer of eggplant, then spinach, pumpkin, capsicum and carrot, with the rest of the sauce spooned over the top and sprinkled with cheese to your liking.
  5. Bake until the eggplant is soft and the cheese on top is golden brown (about 20-30 minutes). Allow to cool slightly before serving.

Note that even when it has been cooked, the eggplant skin can be a little tough to slice, so go slowly with a big knife! Also feel free to experiment with different types of cheese – I have used combinations of Jarlsberg, Edam, feta, mozzarella, ricotta, goats cheese and provolone with great success!