Food

Recipe: Turkey Meatballs

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Pasta is not included in the macros - this is so you can choose different pasta depending on your macro needs!

Makes 3 servings
(Per serving) 428 cal / 10.8g carbs / 45.7 protein / 21.4g fat


Ingredients:

  • 500g lean turkey mince

  • 25g grass fed butter (roughly 1 tbsp)

  • 1/2 cup breadcrumbs

  • 1/2 brown onion

  • 1.5 tbsp grated parmesan cheese

  • 60g baby spinach

  • 1 cup chopped mushrooms

  • 2 tomatoes

  • 2 eggs

  • 1 bulb of garlic


Method:

  1. Preheat oven to 180C (350F)

  2. In a glass bowl combine chopped brown onion, turkey mince, bread crumbs and eggs.

  3. Roll turkey into balls approx 1” in diameter (should make 16), and then roll into grated parmesan.

  4. Bake for approximately 20 mins

  5. While turkey meatballs are cooking (approx 10mins before they finish) heat up a frying pan, place butter and garlic into frying pan, allow them to become fragrant.

  6. Add tomatoes and mushrooms to pan and cook for a further 5 mins before adding spinach leaves.

  7. When turkey meatballs are finished in the oven place them into the frying pan with other ingredients and mix around.

  8. Serve with preferred type of pasta!

Food

Recipe: Banana Protein Oats

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Makes 1 serving

439 cal / 22.6 P / 52.9 C / 16.1 F

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Ingredients

  • 1/2 cup rolled oats

  • 1/2 cup water

  • 1/2 cup almond milk

  • 1 scoop vanilla protein powder (I like to use this one in baking/cooking)

  • 1/2 tbsp cacao nibs

  • 1/2 banana (mashed)

  • Cinnamon

  • (to serve) 1 tbsp flaked almonds

  • (to serve) 1/2 tsp bush honey


Method

  1. Place a saucepan on low heat.

  2. Add oats, water, almond milk, and protein powder into the saucepan and stir (you will need to stir this recipe regularly).

  3. As the mixture becomes thicker add in 1/2 a mashed banana, cinnamon, cacao nibs, and continue to stir.

  4. Serve in a bowl and add some flaked almonds and a small amount of bush honey

Food

Recipe: Chicken Pesto Pasta

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Makes 3 serves

509 cal / 43 P / 45 C / 15 F


Ingredients

  • 150g Quinoa rigatoni (I got mine here) - alternatively you could use a whole grain pasta
  • 300g Chicken breast
  • 1 small punnet of cherry tomatoes

Ingredients (Pesto)

  • 1 cup kale leaves
  • 1.5 cups baby spinach leaves
  • 1 bunch basil leaves
  • Garlic (as much or as little as you like)
  • 1/2 cup raw cashews
  • 1 tbsp extra virgin olive oil

Method

  1. First we will make the pesto, place all ingredients in a food processor (or Nutribullet etc) and blend. Set aside.
  2. Place a pot on to boil (for pasta) and a pan on to heat up (for chicken).
  3. Whilst waiting for the pan to heat up slice 300g of chicken
  4. Place chicken on hot pan and allow to cook.
  5. As soon as the water in the pot is boiling place pasta in to took (this should take around 10 mins).
  6. Once pasta is finished cooking place it into the pan with the chicken (which should be finished cooking now too)
  7. Now scoop the pesto mix into the pan with the chicken and pasta and stir.
  8. Add cherry tomatoes and stir for a little longer to combine the pesto through the pasta and chicken.
  9. Serve (optional - add some almond flakes on top).