RAINBOW VEGGIE PLATE:

Fall has finally hit, which means we are in search of more nurturing and comforting things to eat. We are start to cook a little more, start to introduce those delicious fall flavors, roast things and really embrace alllllll the delicious things more than ever. So what better time to ditch the beige food and embrace all the colorful things and give your metabolism a boost along the way. This dish can be a side for any lean protein shared for two or an entire meal for all those plant based foodies out there. Studies have shown that eating "rainbows" or colorful foods is amazing for your metabolism, so don't be shy, get experimental if you like, the more color the better with this one.

INGREDIENTS:

1 1/2 cup cauliflower rice

4 rainbow carrots

20 asparagus spears

1/2 pomegranate

2 tbs tahini

Handful of fresh dill

35 g dry roasted almonds (handful )

1 pinch chilli flakes

HOW:

• Pre heat the broiler on high.
• Cut the bases off the asparagus spears and set aside
• Peel carrots and cut into spears length ways, I would try and keep them a similar size to the asparagus, this will ensure things all cook at a similar rate.
• Take two pans and spray lightly with coconut oil, place the asparagus in one, carrots in the other and lightly spray with coconut oil again then place under the broiler. Set a timer for 5 mins, once timer is up turn veggies over and repeat. The goal here is slightly roasted looking veggies so if they need another min or two on each side depending on the strength of your broiler.
• While this is cooking get started on the rest of the Prep and the cauliflower mix. Start by chopping the almonds and taking the seed pods out of the pomegranate. Set these aside and now move on to the cauliflower.
• Lightly spraying a pre heated fry pan with coconut oil, add cauliflower and chili flakes and lightly sauté for a couple of mins. Transfer to a small bowl, add the tahini, dill and stir throughly until combined.
• Take the carrots and asparagus out from under the broiler and now you are ready to putting it all together!
• Take the cauliflower mix and spread it about 1/2 inch thick on a plate to create a base, follow this with a layer of the carrots and the asparagus, followed by almonds, pomegranate and some fresh dill annnnnnd you've got yourself one impressive looking side for two or main meal.

Serves 2

Calories: 275

Fat: 17.5g

Carbs: 17g

Sugar: 11g

Protein: 10g

TURMERIC GOLDEN BALLS

Turmeric is a super food that you need to get friendly with! It works as an anti-inflammatory, packed full of anti oxidants, great for gut health, to strengthen your immunity, boost energy levels all while lowering your blood sugar.

Ahhhh sign me up. Turmeric on EVERYTHING!

INGREDIENTS

4 scoops vanilla vegan protein

1 cup apple sauce

2 tbs coconut oil

1/2 cup raw cashews

1/3 cup of desiccated coconut 

1/4 cup flaked almonds

1 heaped tbs turmeric + extra for rolling

2 tsp ginger powder

2 tsp cinnamon

2 tbs almond meal

1 pinch of black pepper

HOW:

- Combine all dry ingredients except the nuts in a medium mixing bowl

- Roughly chop the raw cashews & sliced almonds, add to the bowl and combined thoroughly. These are going to be key for texturally exciting balls.

- Add wet ingredients to the bowl and mix until a dough like mix is formed.

- Now it's time to start Rollin'. Take a heaped tbs of the mix, roll in to balls about 1 inch in diameter. After you've rolled your balls lightly dust the balls/coat them in the remainder of the turmeric.

- Store the balls in an air tight container in the fridge, this will keep them fudge like.

- Enjoy the balls as a guilt free pre or post workout snack or just on the go.

GLUTEN FREE SAVORY SWEET POTATO PANCAKES

Pancakes are something I could literally eat for breakfast, lunch, and dinner erry damn day. So as this obsession of mine has continued I've become quite creative with variations but this would by far have to be my savory favorite and once again like the theme you see in most of my recipes SUPER EASY!

Pancake mix:

1/2 cup egg whites

1 cup sweet potato purée

1/4 cup nutritional yeast

2 tbs coconut flour

Pinch of Himalayan pink salt

Pinch of Black Pepper

Pinch of baking powder

1/4 cup of freshly chopped Dill

1/4 cup freshly chopped Chives

TOPPING:

4 Brussel sprouts quartered

4 mushrooms sliced

1/4 cup sliced almonds

4 chicken tenders poached and shredded

2-3 tbs of your Fav hot sauce

2 tbs tahini mixed with 2 tbs of water.

PANCAKE BATTER:

- start with the sweet potato purée. You can buy this pre puréed or do it yourself, I like to do it myself because it's simple but either works. If DYI it's as simple as boiling the sweet potato pieces in water until soft, draining and blending in your bullet /blender

- To the bullet/ blender add all the ingredients for the pancake mix minus the dill and chives and blend.

- Take half of the dill and chives and add to the mix but only stir through.

- Set aside.

While that is resting, this is where you prepare your toppings for these glorious pancakes. Remember you can have WHATEVER YOU LIKE on them, I went with the poached chicken option but your options are endless.

TOPPINGS:

- Pre heat pan and lightly spray with coconut oil, Cook mushrooms and sprouts until golden

- Add sliced almonds and cooked chicken to the veggies in the pan and cook for two mins, I like to add a couple of splashes(or more depending on how adventurous I'm feeling 😉) of my fav hot sauce to this bit for some extra kick, it also works to lightly coat all ingredients nicely.

- Set pan aside.

Cooking your Pancakes:

- Pre heat pan number 2, lightly spray with coconut oil and begin to cook your pancakes. spoon 3 tbs of batter per pancake, I usually try and do three pancakes per pan. Cooking time will vary from 5-7 mins

Putting it all together!

- It's all about the layers! I have a bit of a system.... Pancake, spread tahini, spoon Veggie and chicken mix, sprinkle with chives and dill, place pancake two on top and repeat!

Serves 2 

NUTRITION INFO: note this includes toppings etc

Calories 450

Carbs 38

Fats 16.5

Protein 44g

Sugar 1

MINI NO BAKE VEGAN LEMON & BLUEBERRY "CHEESECAKE"

God damn talk about delicious. This one will have you shocking guests when you tell them it's free of any nasty things and waistline friendly (yes this is one of those fat is your friend things) I'm telling you, it's THAT good.

This is pretty much entirely made in a NutriBullet / Blender and takes no more than 20mins (excluding fridge time). I'm a complete sucker for an easy, low fuss recipe and this is one of them. Not to mention that it ticks all those healthy boxes : Paleo, Dairy free, Gluten free, Sugar free and raw.

Serves 6

Remember this guy is super dense so it serves 6, I love making mini single serve cheesecakes in ramekins or cupcake trays because I love individual portioned desserts and it makes presentation and serving sooo much easier when having guests over for dinner.

INGREDIENTS:

2 cups raw cashews

1/2 cup apple sauce

1/2 cup frozen blueberries thawed - save a couple for topping

3 tbs lemon juice

4 tbs coconut oil - melted

4 tbs of grated lemon rind

1/2 Pinch of Himalayan pink salt

Crust:

1/3 cup golden flaxseed

2 tbs coconut oil

1/3 cup raw almonds 

2 medjool dates

1 tbs lacuma powder

1/2 tsp cinnamon

HOW:

"Cheesecake Filling":

• Soak cashews in water for a minimum of 20mins, ideally 1 hr. The longer you soak them the creamier they will be.
• Take soaked cashews (make sure you've drained them) and place them in a bullet/blender. Blend til smooth.
• Add the blueberries, apple sauce, lemon juice to the cashew mix and continue to blend until creamy.
• Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN.
• Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base!

Crust:

• Once again, all ingredients in the bullet (different cup to the cheesecake mix, that would just be weird and ruin the magic that's about the happen!) Blend until the mixture becomes bread crumb like.

PUTTING IT TOGETHER:

• Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!
• Take a ramekin about 2" wide and 2" deep or a glass and press 1/6 of the crust mix into the bottom for your base.
• Spoon 1/6 of the cheesecake mix on top and spread the top smooth.
• Top this bad boy with anything you like! I went with the semi lazy yet effective blueberries and lemon rind twist
• Repeat this X 6
• Place cheesecakes in the fridge for at least 30 mins and BOOM ready to serve. Prepare to have to have your mind blown.

NUTRITIONAL INFO:

Serves : 6

Calories per serve: 300

Fat: 22

Carbs: 15

Sugar: 7

Protein: 7

VANILLA BLUEBERRY ACAI BOWL

BOWL HEAVEN. I will never tire of a smoothie bowl they are just too god damn good and the perfect post workout reward.

WHAT YOU NEED:
1 scoop Quest nutrition Vanilla Whey protein (use Vega vanilla protein for vegan and paleo version)
1 cup of almond milk
1 packet of frozen Acai
1 baby banana
1/2 cup fresh blueberries
Seeds nuts and berries to garnish! I use flaxseeds, almonds, dried pomegranate, blueberries and banana.

HOW:
-Blend all ingredients in a Nutri Bullet blender except for toppings
-Pour in bowl, decorate and make it look pretty and TA-DAAAA!