- 1 cup freekeh or other grain (quinoa, bulgur, etc.)
- 1 head cauliflower
- 2 sweet potatoes
- 1 tablespoon olive oil
- a sprinkle of dried spices that you like, or a few sprigs of thyme, rosemary, etc.
- 1 large apple
- 1 bunch parsley (about 1 cup), minced
- 1 small clove garlic, minced
- ⅔ cup olive oil
- juice of one lemon (more to taste)
- 1 teaspoon agave (optional)
- ½ teaspoon salt
- pepper to taste
1/2 to 1 cup sugar (depending on personal preference and watermelon sweetness)
8 cups cubed fresh watermelon
1/3 cup lime juice
Place water and sugar in a saucepan over medium heat. Bring to a boil and cook until sugar is completely dissolved to create a syrup. Remove from heat and allow to cool.
In a food processor or blender, mix together watermelon cubes, syrup and lime juice. Blend until smooth. Add to an ice cream machine and freeze according to manufacturer’s directions. Serve immediately as soft serve sorbet or freeze in an airtight container and remove a few minutes prior to serving to let soften for scooping.
Makes 8-10 servings.
Recipe courtesy of www.foodformyfamily.com/recipes
4 Chicken Breasts about 1.3kg
2 Cups of Chicken Broth (Good Liquid Chicken Stock is the same thing.)
Any Spices you want, I used Smoked Paprika, Fresh Garlic, Basil and Coriander, Sea Salt and Pepper.
Cooked it on Low for 8 hours, Then Pulled the Chicken apart using two forks.
I just baked the sweet Potato in the over for about 30 mins, using olive oil and sprinkled with Paprika, you could Mash them too if you want.
then for lunch Ive just thrown Sweet Potato on a plate with some of the Chicken and Boom a great healthy lunch.
Just though Id share as it was super easy to make and I always get asked for simple meal prep/lunch ideas!
- ½ tbsp Coconut oil for greasing
- 1 cup white short grain rice
- 1½ cups water
- 1 cup almond milk
- 1 tsp minced ginger (fresh or from jar)
- 2 ripe Bowen Mangoes
- 2 scoops TSN vanilla protein powder (any TSN variety)
- In a medium pot over medium heat, melt coconut oil
- Add rice and stir to coat with coconut oil
- Add water and almond milk
- Cover and bring to a gentle boil over medium/high heat stirring occasionally
- Reduce heat to low and simmer
- Add ginger and stir
- Cook the rice until fluids have absorbed, stirring occasionally (This will take ~25-30 minutes).
- While the rice is cooking, chop the mango and puree in a food processor or with hand held electric whisk until smooth
- Once the rice is cooked, add the mango puree and stir
- add the TSN protein powder and stir so everything is well combined – (start with 2 scoops of protein powder – add to taste and desired texture)
1/3 cup Coconut oil
1/3 cup smooth peanut/almond butter, unsalted
1/2 cup almond/rice/soy/hemp milk, unsweetened
1 + 1/2 cups TSN Slow-Pro protein powder (Vanilla Flavour)
1/3 cup Almond Meal
2 tbsp chocolate chips
1 tbsp coconut oil
3 tbsp almonds, coarsely chopped
Combine coconut oil, peanut butter and milk in a medium bowl.
Microwave in 30 seconds intervals until melted, stirring in between. Then whisk to combine well.
Add TSN protein powder + almond meal and mix until combined. It will take a few minutes. Dough will be crumbly, that's fine.
Line 8" x 8" baking dish with greaseproof paper and fill with prepared dough.
Flatten with your hands and then level with spatula, pressing dough into the dish all the time.
Combine chocolate chips and 1 tbsp coconut oil in a small bowl.
Microwave for 30 seconds or until melted, then stir well.
Pour over the bars and tilt the dish until all bars are coated evenly with chocolate.
Toast almonds in a small skillet on low-medium heat until lightly brown, about 5 minutes.
Stir frequently and watch closely not to burn. Sprinkle on top of chocolate.
Freeze for 20 minutes or refrigerate for 1 hour. Remove from the dish by holding onto the flaps of parchment paper and place on a cutting board. Cut into 12 bars and enjoy chilled.