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High protein chocolate orange squares

1/28/2016

We sometimes beat ourselves up and get stressed when we don't know what to eat as a cheat meal or as a dessert or sweet snack. When you feel low and your self esteem drops as a result of working hard without the weight-loss you tend to grab for a high calorie chocolate bar high in saturated fats or potato chips adding similar wasted calories as the chocolates. This recipe is delicious and has numerous healthy protein ingredients. The calories are not low but the nutritional value is better so as a cheat meal I recommend 1-2 small pieces weekly towards the end of the week. Enjoy!

Ingredients

Oatmeal 1/3 cup
Raisins 1/3 cup
Power nut mix 1/3 cup
Pumpkin seeds 1/4 cup
Lindt chocolate x 3 small bars
Almond milk 1/2 cup
orange juice 1/2 cup
coconut milk 1/4 cup
Almond butter 1 tablespoon
grated coconut 1 tablespoon
Almond powder 1 tablespoon
1 scoop protein powder

Method of cookery
1- In a saucepan add the almond milk, orange juice, coconut milk, almond butter and chocolate and bring to the boil then turn down the heat until the chocolate and butter melts.

2- Gradually add the remaining ingredients stirring well so that all the ingredients blend in well.

3- Place the mixture in a 1 inch deep 12inch square foil pan and refrigerate until the square is solid.

4- Cut the squares into 12 small squares ready to serve. Enjoy!

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Caramelized Brussels sprouts with pan fried tofu, spinach and quinoa

1/27/2016

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As children most of us were never fans of Brussels sprouts that was because we never added any spices to make them exciting. They were always boiled and served bland. This recipe will show you how to bring flavor and taste back to sprouts. You may finally love them like I do now after 40 years of disliking them. Brussels sprouts have so many health benefits to enhance your lifestyle. Have a try at preparing this dish you won't be disappointed.
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Ingredients
10 x Brussels sprouts
1/2 block smoked tofu sliced
1/2 cup quinoa
1 cup water
1 cup spinach
4 cloves crushed garlic
1 tablespoon Agave sweetener
1 tablespoon olive oil

Method of cookery
1-Add the olive oil,crushed garlic and agave to a small frying pan and turn up the heat.
2-Cut the roots of the Brussels spouts and halve them then wash and add them to the frying pan.
3- Stir-fry until slightly golden then add the sprouts to a baking tray and place in the oven at gas mark 375F and bake for 25-30mins
4- Add the water to a small saucepan and bring to the boil, add the quinoa put a lid on it then turn the heat down to the lowest setting and leave to simmer.
5- Add the tofu to the frying pan and pan fry with the leftover oil from the sprouts until golden brown.
6- Serve on a plate and add the spinach on the side. Enjoy!

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Cheat day vegan pizza

1/25/2016

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This pizza is perfect for your cheat days. Being vegan does not mean you cannot enjoy your meals anymore. This recipe is cholesterol and dairy free. I like to keep the edges of my pizza bare but you can totally top the crust when you make your own.

Ingredients
Thin crust pizza base
2 tablespoons olive oil
1 red onion slices
1 small bottle sliced green olives
4 cloves garlic crushed
4 sliced chilli peppers
2 cups spinach
1 smoked tofu sliced
1 tray mushrooms
1 cup tomato sauce
2 cups dairy free grated cheese

Method of cookery
1- Add the olive oil to a wok and turn up the heat.
2- Add the onion, olives, garlic, chilli peppers, spinach, tofu, and mushrooms and stir-fry until golden brown.
3- Add the tomato sauce and stir for 1 minute longer.
4-Put the pizza base on a tray and add the stir-fry then sprinkle the cheese over the top.
5- Place the pizza in your oven and Bake for 10-15 minutes 400F
6- Enjoy!

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Green Power Vegan Smoothie

1/22/2016

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This smoothie is great to have for breakfast to give you super energy first thing in the morning of you can have it as a pre or post workout meal. Packed with protein and nutrients.

Ingredients

1 scoop plant based protein
1 cup water
1/3 cup oatmeal
1/3 cup pumpkin seeds
1 banana
1 cup spinach
1 tablespoon flax oil

Method of preparation

1- Add the water first to your blender then one by one add all the other ingredients then blend until all the ingredients becomes and smooth consistency.

2- Serve and enjoy!

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Shefu Tofu and Quinoa Stew

1/22/2016

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Ingredients
1 tablespoon olive oil
1 tablespoon agave syrup
2 packets shefu tofu
1 cup edamame beans
1 small beetroot chopped
1/2 red onion chopped
1 cup spinach
1 small zucchini chopped
3 cloves garlic crushed
1 small bag shredded carrots
1 head of broccoli chopped
1 tablespoon miso paste
1 cup quinoa
2 cups water

method of cookery

1-in a small wok add the olive oil and syrup and bring heat up to frying point
2-Add the tofu, beans, beetroot, onion, spinach, zuchinni, garlic, carrots, quinoa and brocolli and stirfry for a couple of minutes.
3-Add the miso paste and water and bring to boil.
4-Once boiled turn the heat down on the lowest setting and put a lid on the wok until all the liquid evaporates and the meal is ready.
5-Serve and enjoy!

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Vegan Chilli with Basmati Rice

1/21/2016

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Enjoy a super healthy chilli packed with protein and nutrients to kick-start your body towards a healthier lifestyle.

Ingredients

1 packet of minced tofu
4 cloves crushed garlic
4 hot chilli peppers chopped
1 cup spinach
1 cup organic tomato sauce
1/2 chopped red onion
1 tablespoon paprika
1 tablespoon chia seeds
1 tablespoon miso paste
1 cup water
1 tin low sodium organic kidney beans
1 tablespoon olive oil

1 cup basmati rice
2 cups water

Method of cookery

1- Add olive oil to a wok and turn up the heat.
2-Once the pan is sizzling add the garlic, onion, minced tofu, chilli peppers, spinach, chia seeds and paprika then stirfry until golden.
3-Wash and rinse the kidney beans and add to the chilli.
4-Once the mixture is cooked well add the miso,tomato sauce and water bring to boil then turn it down low to simmer.
5- In a small rice pan add the rice with 2 cups of cold water and bring to the boil.
6-Once the rice is boiling put a lid on it then turn it down on the lowest setting to simmer until cooked.
7-After 15-20 minutes the meal should be ready. Serve and enjoy!

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Vegan Spicy Winter Broth

1/19/2016

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This is the perfect soup for the winter months. It is full of protein and super healthy Ingredients great for the vegan athlete or even tasty enough for non vegans to try.

Ingredients
1 block tofu diced
1/2 cup quinoa
2 tablespoons chia seeds
4 hot chilli peppers
2 cups spinach
4 cloves garlic
1 tablespoon sea vegetable flakes
2 tablespoons olive oil
1/2 cup fresh tomato sauce
1 tablespoon miso paste
6-8 cups of water
1/2 cup tiny organic vegetable pasta

Method of cookery

1- in a large soup pot add your olive oil and heat to frying point.

2- Add the Tofu, Quinoa, Garlic, chia, chilli peppers, spinach, sea vegetable flakes and pasta and stirfry until spinach shrinks and the other ingredients are lightly golden.

3-Add the tomato sauce, miso and water and bring to boil.

4-once the soup is boiling turn the heat down low and simmer for 20-30 minutes checking regularly until the soup thickens.

5- Serve and enjoy.

High protein chocolate orange squares

Caramelized Brussels sprouts with pan fried tofu, spinach and quinoa

Cheat day vegan pizza

Green Power Vegan Smoothie

Shefu Tofu and Quinoa Stew

Vegan Chilli with Basmati Rice

Vegan Spicy Winter Broth

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