Protein Delicious - Organic Vanilla

Berry Smoothie

High Protein Low Carb

Ingredients:

1 scoop of "PROTEIN DELICIOUS" protein powder (vanilla)

1/2 cup of mixed berries

200ml of your favorite milk or water.

Blend in blender for a few seconds.

A great start to the day.

"Protein Delicious" Low-Carb Pancakes

High Protein Low Carb

Ingredients: 

1/2 scoop of "Protein Delicious" Low-Carb Protein Powder (Vanilla)                                               

1/2 scoop of almond or hazelnut meal         

1/8 cup of your choice of milk or water to mix (more or less)    

1 egg

½ tsp of baking powder or bicarb soda 

Method:

Combine dry ingredients in a bowl first, then add egg and milk or water. Blend. In a non-stick pan cook on moderate heat for approx 2-3 minutes on each side. If necessary, you can use olive oil or a small amount of butter to prevent sticking. Watch carefully as it may burn quickly. Serve on its own or add ½ cup mixed berries or stewed apple and cinnamon.

"Protein Delicious" Lemon Muffins

High Protein Low Carb

Ingredients:

1 cup "Protein Delicious" Protein powder (vanilla)

1cup Almond Meal                                 

1 tsp. Baking powder                                               

1tsp Baking Soda

Sweeten with stevia and or xylitol  to taste             

1cup sour cream

2 eggs                                                                   

2 tbsp. lemon juice 

Grated rind of 1 lemon    

Method:

Preheat oven to 200 degrees Celsius.

In a bowl, combine the almond meal, protein powder, baking powder or baking soda, Stevia and or xylitol,mix to combine. In another bowl, combine all remaining ingredients, and whisk together well. Pour the sour cream mixture into the dry ingredients, and stir together gently until just blended – do not over mix! Spoon the mixture into muffin tins sprayed lightly with non-stick cooking spray, and bake for 20 mins, or until muffins are cooked through.

Roast Pumpkin & Spinach Pie

Ingredients:

500g pumpkin, peeled and roughly cut into 3cm cubes
250g frozen spinach, thawed
500g fresh ricotta cheese
10 free range eggs
150g bacon, chopped
70g freshly grated parmesan cheese
2 tablespoons wholegrain mustard
salt and freshly cracked blacked pepper to taste

Method:

Preheat oven to 180°C.
Bake pumpkin in a large baking tray for 45 minutes or until soft and lightly browned.Squeeze excess liquid from spinach. Combine with ricotta, eggs, bacon, parmesan, mustard, salt and pepper.Pour half of the ricotta cheese mixture into a greased baking dish, top with roast pumpkin, then the remaining ricotta mixture. Bake for 30 minutes or until golden brown.That's my favorite..

Zucchini Carbonara

Ingredients:

180g bacon, fat trimmed
400g zucchini
2 tablespoons butter
2 free range eggs, beaten
1/2 cup parmesan cheese, grated
100g onion, finely diced
salt & pepper to taste

Method:

Dice bacon and cook with the onion in a large frypan. While the bacon and onion is cooking, prepare the zucchini by peeling it with a vegetable peeler to get long fat "fettuccini" strips. Put the zucchini peelings into the pan with the bacon and onions, cook over medium heat until cooked al-dente.Add the butter and toss it with the zucchini until it melts. Take the pan off the stove. Pour the beaten egg over the peelings and toss till coated. Add the parmesan cheese. Toss well. Grind some pepper over the top and serve hot.