Recipes

  • Mixed berry acai smoothie bowl
    Prep Time: 5 Minutes - Servings: 1

    Nutritional information per serving:
    Calories: 444kcal - Protein: 27g - Carbohydrates: 71g - Fat: 13g

    INGREDIENTS:
    • 1 cup almond milk
    • 1 cup frozen mixed berries
    • 1 packet (200g) frozen acai puree.
    • 1 banana, fresh or frozen
    • 2 tsp chia seeds
    • 1/4 avocado, optional
    Toppings, optional
    • 2 Tbsp granola or toasted muesli
    • 2 Tbsp mixed berries or other fresh fruit

    METHOD:
    1. Place all ingredients, except toppings, in a blender jug and puree until smooth.
    2. Pour into a bowl, add toppings, and serve immediately.

    Andriana xx
  • Mediterranean grain salad with honey
    Prep + Cook Time: 1 hour - Servings: 6

    Nutritional information per serving:
    Calories: 555kcal - Protein: 15.5g - Carbohydrates: 56g - Fat: 28.7g

    INGREDIENTS:
    • ¾ cup brown rice
    • ½ cup green lentils
    • ½ cup red or white quinoa
    • 1 cup water
    • 1 small red onion
    • 2 tablespoons pumpkin seeds, toasted
    • 2 tablespoons sunflower seeds, toasted
    • 2 tablespoons pine nuts, toasted
    • 1 cup fresh parsley leaves
    • 1 cup fresh coriander leaves
    • ¼ cup lemon juice
    • ⅓ cup olive oil
    • 1 teaspoon cumin seeds, toasted
    • 1 ½ tablespoons honey
    • ½ cup flaked almond, toasted

    METHOD:
    1. Boil rice and lentils, separately, for 25 minutes or until tender, drain and rinse well.
    2. Boil quinoa in a small saucepan and leave it for 10 minutes.
    3. Combine rice lentils and quinoa in a large bowl. Add onion, seeds, pine nuts, herbs,
    Juice and oil, stir until well combined.
    4. Stir cumin seeds, honey, and almond on the salad.

    Andriana xx
  • Omelette with asparagus and mint
    Prep + Cook Time: 20 Minutes - Servings: 2

    Nutritional information per serving:
    Calories: 335kcal - Protein: 16.3g - Carbohydrates: 27.7g - Fat: 15.8g

    INGREDIENTS:
    • 1 baby potato, cut in cubes
    • 170g asparagus
    • 1 cup peas
    • 2 free-range eggs
    • ⅓ cup fresh mint leaves
    • 1 tablespoon of olive oil
    • 2 slices of bread

    METHOD:
    1. Boil potato for 3 minutes, add asparagus and peas, and cook until asparagus is bright green and potato is tender.
    2. Lightly whisk eggs in a medium bowl, stir in potato, peas, mint and asparagus.
    3. Heat the oil in a small pan and add the eggs until cooked.
    4. Top omelette with remaining asparagus and serve on toast.

    Andriana xx
  • Strawberry & passionfruit breakfast trifle
    Prep Time: 5 Minutes - Servings: 2

    Nutritional information per serving:
    Calories: 172kcal - Protein: 16.2g - Carbohydrates: 36g - Fat: 2g

    INGREDIENTS:
    • 2 wholegrain weet-bix broken into chunks
    • ½ cup wholegrain oats
    • ⅓ fresh passionfruit
    • 1 cup low fat plain yogurt
    • 140 gr strawberries

    METHOD:
    1. Layer half of the Weet-bix and oats in a bowl. Top with half each of the passionfruit, yogurt and strawberries.
    2. Repeat layering with remaining weet-bix, oats and yogurt. Top with remaining strawberries and passionfruit.

    Andriana xx
  • Green smoothie
    Prep Time: 10 Minutes - Servings: 2

    Nutritional information per serving:
    Calories: 183kcal - Protein: 2.5g - Carbohydrates: 18.7g - Fat: 9.6g

    INGREDIENTS:
    • 1 medium lime
    • 1 medium apple
    • 1 small cucumber
    • ½ medium avocado
    • 320ml canned coconut water
    • 30g baby spinach leaves
    • 1 teaspoon fresh ginger
    • 50g baby kale leaves

    METHOD:
    1. Chop lime, apple, cucumber and avocado
    2. Blend ingredients until smooth.
    3. Divide between two glasses, serve immediately.

    Andriana xx

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