Category: Meals/Recipes

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Vietnamese Rice Paper Rolls

This is one of my favourite work lunches – you can add just about whatever salad and protien you want in there. I tend to use my left over salads from any bbqs or dinners over the weekend and add a bit of tofu. For noodles, I also like to add konyaku noodles which are an Asian noodle made out of the konyaku plant. These noodles are almost 0 calorie and high in fibre. They don’t have any taste, I add it purely for the texture. They aren’t suitable for children or elderly though as they can be difficult to swallow if not properly chewed.

Ingredients:

Rice Paper

Konyaku noodles or rice noodles

Lettuce

Purple cabbage thinly sliced

A grated carrot

One cucumber sliced thinly into small sticks

One avocado sliced thinly

Mint leaves

Corriander

Protein of your choice (prawn, tofu, egg, chicken etc – make sure it’s cooked first)

Sauce

3 table spoons of peanut butter

1 table spoon of housing sauce

1 clove of crushed garlic

1 teaspoon of sesame oil

Sriracha to taste for a bit of heat

Water to thin

Directions:

Get each of your ingredients layed out on a dish.

Get two large plates, fill one with hot water from the kettle, and place the other one beside it.

Soak a rice paper sheet in the water until it is almost soft. Take it out, shake off the water and place on the next plate. Start layering the rice paper in the middle. I always place my brightly colored food down first as this is what will show on top after you have rolled it. Fir example, place three mint leaves down first, then add the sliced avocado and the the tofu. Add the noodles to one side and add the lettuce and carrot to the other.

Then like a burrito, fold each end up over the filling, then bring one of the sides up over the filling and roll it up.

What I love most about these, is you can go crazy on colour, or use these as a way to finish off any salad.

For the sauce, I simply mix all the ingredients together.

Enjoy 🙂

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Roasted Greens and Satay Chicken

Quick, easy and yummy way to get those greens into you. You can use any protein you want. We used chicken in the photo but tofu, fish or meat will work the same.

Ingredients:

Salad:

1/2 head of broccoli cut into pieces

3 kale leaves roughly cut into pieces

5 brussel sprouts

Olive oil

Salt

Crushed walnuts

Protein:

1 crushed garlic

1 chicken breast

2 tablespoons of olive oil

Satay Sauce:

1 tsp olive oil

Crushed garlic clove

¼ cup peanut butter

½ cup water

 

Method:

Quarter the brussel sprouts, roughly chop the broccoli and roughly tear the kale leaves. Toss all with olive oil and salt. Add the brussel sprouts and broccoli to an oven dish and place into a pre-heated oven at 180 degrees celsius for 20 -30 minutes. Add kale leaves in for the last 5 to 10 minutes.

Crush garlic, mix with olive oil and coat chicken. Over medium heat, cook chicken in a pan. Once cooked, take out and slice length ways.

While chicken is cooking, mix all ingredients for satay sauce.

To plate up, take the roasted greens out of the oven and spread on plate. Add sliced chicken on top and drizzle satay sauce over the top.

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Pea and Capsicum Protein Fritters

This was surprisingly really yummy. It serves two people or four large fritters.

Ingredients:
2 scoops of Ultimately Natural Vanilla Protein Powder
3 eggs
1 cup of frozen peas
1 half of a red capsicum
1/3 cup of sliced coriander
1/3 cup cottage cheese
1/3 cup of water
1 clove of garlic
¼ teaspoon of salt
¼ teaspoon of pepper
Olive oil

Topping:
1 half of avocado
1/3 cup of cottage cheese
Coriander to decorate

Method:
Place frozen peas in a bowl of hot water until defrosted. Once defrosted, drain water and smash slightly using hands. Slice capsicum into small cubes and add to peas. Add sliced coriander. In a separate bowl, mix 3 eggs, protein powder and cottage cheese. Add peas, capsicum and coriander. Crush the garlic and add to the mix. Use a spoon to mix together. Add salt and pepper. Add a tablespoon of olive oil to a frying pan and heat on low to medium heat. Poor batter into 10 cm circles and leave on heat for about 6-8 minutes each side. After a couple of minutes, carefully check the batter to make sure it isn’t getting stuck to the frying pan.
Whilst cooking, smash the avocado in a separate bowl. Once fritters are cooked, plate up and add smashed avocado and cottage cheese on top. Finish off with coriander for decoration.

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Oven Baked Lotus Root Chips

The lotus root is a root vegetable often used in Japanese and Chinese cooking. It is oblong and when sliced into chips, has visible oblong holes. Lotus roots contain less carbohydrates than a potato and more fibre. They are also good sources of vitamin C, copper and iron. They just happen to also make a great alternative as chips to potato chips 🙂

Ingredients:
Lotus root
Olive oil
Salt or seasoning of your choice

Method
Wash the lotus root and peel it. Slice the lotus root into thin disk like slices. Lotus root tends to brown quickly so if you are cutting a lot of lotus root chips, place sliced lotus root pieces into water until finished cutting. Take the lotus root slices and pad dry with a towel. Place lotus root chips in a bowl and lightly coat with olive oil and then season. Lay the lotus root slices as a single layer on an oven try and pop into the oven at 325 F or 165 degrees for about 30 minutes or until golden and crunchy. Take them out, serve and enjoy 🙂

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Raw Pad Thai

I have to admit, I was pretty apprehensive about a raw pad Thai. The noodles are my favourite part and filling – but this was amazing. It is a good mix of vegetables. You can have this as it is or add any type of protein you want. I used fried egg, which was enough for me, but you can make this your own.

Salad:
1 large zucchini
1 red capsicum
1 large carrot
¼ red cabbage
1 cup of bean sprouts
½ cup of walnuts
1 chilli for heat
Coriander leaves

Peanut Sauce:
½ peanut butter
¼ lime juice
2 table spoons soy sauce
2 table spoons of sesame oil
2 tablespoons honey
2 teaspoons grated ginger
2 tablespoons water

Directions:

Grate zucchini and carrot into long thin strips. Slice capsicum and red cabbage into thin slices. Add all into a bowl and add bean sprouts. Crush the walnuts and rip the leaves of the coriander and add both to the bowl. Mix everything together. Slice and add chilli for heat if desired.

For the sauce, mix all ingredients in a bowl and mix together. Plate up the salad, add protein if you want and add sauce over the top. Serve with a wedge of lime.

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Ultimately Natural Protein Pancakes

Protein Pancakes

Have you tried banana pancakes that are just egg and banana? It is such a great way to curve those sugar cravings. We have boosted this simple recipe by adding Ultimately Natural Organic Vegan Vanilla Protein to give it a bit more of a protein punch. It is great for breakfast, or following a workout as a snack.

Ingredients:
2 scoops of Ultimately Natural Organic Vegan Vanilla Protein
2 large eggs
1 large ripe banana
140 ml water, soy milk or almond milk
1/2 teaspoon of cinnamon (optional)

Method:
Mash banana in a mixing bowl. Add eggs, water, Ultimately Natural protein powder and cinnamon to the bananas and mix together. Heat a non-stick pan on medium to low heat and add about ¼ cup of the batter to the pan flipping after about 2 minutes and cook the other side for two minutes. Be careful when flipping as the batter can fall apart if done too quickly. Serve with banana, crushed almonds, blueberries, honey or maple syrup.

Protein Pancake

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Protein Pot

Stuck for ideas for lunch? Try this quick and easy protein pot ?

Ingredients:

Salad:
2 cups of shredded purple cabbage
1 cup of shredded carrot
1 cup of shredded kale
1 cup of edamame
1/3 cup of quinoa

Dressing:
1 tablespoon of peanut butter
1 teaspoon of ground ginger
1 teaspoon of ground garlic
2 tablespoons of honey
3 tablespoons of sesame oil
2 tablespoons of soy sauce
3 tablespoons of lime juice
Dash of Sriracha for heat if you want it

Toppings:
Avocado and boiled egg

Method:
1. Rinse quinoa and cover with water and bring to boil. Then reduce to a simmer, cover and cook for 15 – 20 minutes
2. While quinoa is cooking, mix shredded cabbage, carrot, kale and edamame in a bowl
3. Mix all ingredients for sauce in a small bowl and mix to taste
4. Once quinoa is cooked, rinse under cold water to cool then add to salad and mix all together
5. Serve salad into small lunch size containers keeping the dressing separate until ready to eat.
6. Top your protein pot with a boiled egg and avocado

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Banana, Spirulina and Ultimately Natural Acai Protein Smoothie

We love three things – bananas, spirulina and Ultimately Natural Acai Protein

This is one of our favourite smoothies taking in all of the natural goodness these ingredients have to offer 🙂

Ingredients:
– one frozen banana
– one teaspoon of spirulina
– 250 ml of milk
– 2 scoops of Ultimately Natural Acai Protein powder
– 1 teaspoon of chia seeds
– 1 teaspoon of almond meal
– 2 tablespoons of probiotic yogurt
– 250 cold water

Method:
Blend all ingredients in a blender until smooth and enjoy 🙂 We have decorated ours with some coconut and chia seeds

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Super Easy and Healthy Avocado, Tomato and Egg Breakfast

Ingredients (serves two)

  • Two roma tomatoes
  • Mozzarella cheese
  • One avocado
  • Two eggs
  • Balsamic vinegar
  • Olive oil
  • Pepper

Directions

Boil eggs, then peel and cut in two. While eggs are boiling, slice avocado and tomatoes, shred mozzarella and layer everything on plate. Mix balsamic vinegar and olive oil to taste and drizzle over plate. Crack pepper on top. We never add salt, but some people might want salt as well to taste.