No cook, no fuss – perfect for when life gets super busy as it always does!
Just grab:
- store bought hot smoked salmon
- avocado
- raw coleslaw mix
- baby spinach
and place on a pumpkin chive GF bread roll. Tasty!
Tag: high protein
Spiced Protein Porridge
Hooray! The weather is FINALLY cool enough for the first protein porridge of the season!
Ingredients (serves 1-2)
- 3/4 cup rice flakes or oats
- 1/2 cup almond milk
- 1 tbsp flaxseed
- 2 tbsp vanilla pea protein
- 1/2 tsp chai spice (or cinnamon / cardamom)
- Banana and almond butter for serving
Method
- Mix the rice flakes, milk, protein, flaxseed and spice together in a bowl.
- Microwave on high for 2.5 minutes.
- Serve topped with banana and almond butter. Easy!
Lemon quince Pterodactyl wings
Sorry for the radio silence! Between studying for fellowship and moving, I’ve barely had time to function this year.
Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy!
These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!
Ingredients
- Turkey wings (about 800g which was 5)
-
- 2 tablespoons lemon infused olive oil (I used
- )
- 2 tablespoons quince paste
Method
- Preheat the oven to 170*C.
- In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
- Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!
Rainbow Frittata
This colourful slice makes for a great breakfast on the go, a lazy dinner or just a delicious protein-laden snack!
Ingredients (serves 6)
- 1 cup shredded coleslaw mix (or alternatively, 1/2 cup grated carrot and 1/2 cup purple cabbage)
- 4 large Swiss chard / Silverbeet leaves
- 6 large eggs
- 2 tbsp plain Greek yogurt
- 2 tbsp pesto
- 12 cherry tomatoes
- Grated cheese of your liking
Method
- Preheat the oven to 200*C and line a slice tray with baking paper.
- Finely slice the Swiss chard, and place on top of the baking paper with the coleslaw mix.
- In a separate bowl, mix the eggs, yogurt and pesto together.
- Pour the egg mixture over the vegetables in the slice pan. Top with cherry tomatoes and your choice of cheese.
- Bake until firm and the cheese has melted (~ 15-20 minutes).
- Slice into 6 and enjoy!
High Protein Banana Bread
This is a variation of the banana bread recipe by I Quit Sugar with the added benefit of pea protein.
Ingredients
- 1/2 cup coconut flour
- 1/2 cup pea protein (I used Botanika Blend’s raspberry coconut flavour)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/8 cup olive oil
- 2 large eggs
- 3 overripe bananas
- 1/3 cup almond milk
- 1 tsp berry or apple cider vinegar
- 1/8 cup shredded coconut
Method
- Preheat the oven to 180*C and line a loaf pan with baking paper.
- Mash the banana with the milk, eggs and oil until just lumpy (it tastes better with chunks left in!).
- Add the rest of the ingredients to the banana mixture and stir until well combined. Pour into loaf tin and sprinkle with coconut.
- Bake for 45 minutes or until a skewer comes out clean. Eat while still warm!
Healthy Vegan Chocolate Mousse
Plant-based, high protein, dairy-free, gluten-friendly and low refined sugar – what’s not to love about this variation on chocolate mousse?!
Ingredients (serves 2)
- 300g silken tofu
- 1/4 cup chocolate pea protein (I used Botanika Blend’s cacao hazelnut flavour)
- 1 tbsp cacao powder
- 1 tbsp almond milk
- cacao nibs to decorate
Method
- Blend all the ingredients in a food processor until smooth.
- Refrigerate until set (approximately 1 hour). Top with cacao nibs. Enjoy!
