Raspberry chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/2 cup fresh or frozen raspberries, mashed 1-2 tsp honey or maple syrup 1/2 cup chia seeds 1 cup plant milk 1 scoop protein powder (optional) 1-2 tsp beet powder or 1/4 cup beet juice Fresh raspberries to serve Coconut Cream or yogurt to serve Melted nut butter or Bischoff cookie butter to drizzle Method 1. Mash the berries, add in the honey, then the chia seeds, milk, and protein powder, and leave to set. Let it thicken, mixing it again so they don’t clump together.2. Serve with some yogurt, or coconut cream, more raspberries, some strawberry jam if you like, and a drizzle of nut butter or Bischoff! Photo Gallery I hope you love this super delicious recipe! M* Related Posts
High protein meal prep
Recipe Gallery Share the Love Ingredients Blueberry Oats 1 1/2 cups rolled oats 1 1/4 cups soy milk 1 cup blueberries, fresh or frozen 1 tbsp honey pinch of salt Blended chocolate tofu chia pudding 200g firm or silken tofu 1/3 cups chia seeds 1-2 tbsp cacao powder date syrup to sweeten milk to blend Snacks Chocolate matcha snack balls 1 cup rolled oats 1/2 cup buckwheat groats 1-2 tbsp hemp seeds if possible 1 heaped tbsp almond butter splashes of milk 1-2 tbsp cacao powder date syrup of honey to sweeten 1 tsp matcha powder Beet hummus 300g butter beans or canned chickpeas 1-2 tbsp tahini 1-2 tsp lemon juice 1-2 tbsp olive oil salt to taste ground cumin ground paprika 1-2 tsp honey Protein Marinated tofu 1 1/2 cups cubed firm tofu 1/4 cups soy sauce 1-2 tbsp honey 1-2 tsp plum sauce or Worcestershire sauce 1-2 tsp chilli crunch dash of garlic powder Pesto lemon White bean quinoa salad 2 cups mixed cooked quinoa 1 1/4 cups cooked white beans 1/4 cup pesto of choice 1 tsp dijon mustard 1-2 tsp lemon juice 1 tsp honey lemon zest salt to taste Roasted edamame and peas 1 cup peas 1 1/4 cups edamame 1/4 cups soy sauce 1-2 tbsp honey Sides Roasted vegetables 4 cups sliced vegetables like carrots, peppers, red onions, sweet potatoes, and pumpkin. 1/2 roasted mixed seeds olive oil 1/4 cup nutritional yeast season to taste Beet red onion lentil salad 2 cups sliced cooked beets 1/2 cup brown cooked lentils 1 small red onion or shallot, diced 1-2 tbsp balsamic vinegar or apple cider vinegar 1-2 tbsp honey salt and pepper to taste Method Blueberry overnight oats First off, mix the oats and the milk, honey, to sweeten, and let it soften nicely. Add the berries, some lemon juice, and the honey to a saucepan and let it simmer until jammy. Let it cool. Scoop these two into two jars, add a drizzle of honey and nut butter, and cool in the fridge. Blended tofu chocolate chia pudding Add the ingredients into a blender and blend until smooth, scoop into jars, and then serve with date syrup. Chocolate matcha energy balls Add the ingredients into a bowl, and add some milk if needed. Roll into balls and then roll in some cacao/matcha powder. Chill in a glass container in the fridge. Beet hummus Place all of the ingredients into a high-speed blender and blend until smooth. Scoop into a glass container and chill for future use. Marinated tofu Add the tofu into a jar, mix the marinade, and then pour it over the tofu, place it in the fridge, and just pop it out to roast. Pesto lemon white bean salad Add the ingredients into a bowl, mix well, and store in a glass container for the week. Roasted peas and edamame salad Add the peas and edamame to a bowl, mix with the soy sauce and honey, and spread onto a baking paper-lined tray. Bake for 20 minutes at 180 degrees Celsius until nice and crispy. Store in a container for the week. Roasted vegetables Add the chopped vegetables onto a paper-lined tray, season, and dress with olive oil and the nutritional yeast. Roast for 20-30 minutes until nice and cooked through. Let it cool and store it in a container for the week. Beet red onion lentil salad Add the ingredients to the salad into a bowl, ready for the fridge. place in the fridge for the week. Photo Gallery I hope you love this high-protein meal prep! M* Related Posts
High protein sourdough
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 100g active sourdough starter 400ml lukewarm water 10ml coconut oil or olive oil 200g good-quality white bread flour 200g brown bread flour 50g rolled or quick oats 1/3 cup mixed seeds (optional) 50g pea protein or iso whey protein powder 20g pink salt 1/4 cup sesame seeds Method First off, measure out your active sourdough starter into a bowl, add the lukewarm 400ml water, and the oil. mix well. Then add the flours, protein powder, and oats and mix until you have a sticky dough, scraping down the sides. Cover and leave in a warm area to rise for an hour. Wet your hands, then start your stretches and folds every 30 minutes for two hours. By the third time, stretch and fold, fold in the salt. When you have finished the stretches and folds, leave to bulk ferment for 4-8 hours, depending on the room temperature. Once your sourdough has doubled in size and you have beautiful air bubbles, you can scoop out the dough on a properly floured surface. Here you can mould and form the dough-see video here. Once you have shaped your dough, place it in a basket or on a floured baking paper in a bowl to cold ferment in the fridge overnight-i like it to cold ferment for 36 hours. The next day, use a cast-iron pot and place it in the oven to heat at 220 degrees Celsius. Once the pot has heated for 15-20 minutes, remove from the oven, add in the bread, quickly score it, sprinkle on the seeds, and then add 2 ice cubes into the pot, close with the lid, and bake for 50-60 minutes. 30 minutes in, remove the qgain, score again, add more ice cubes, close the lids. The last 20 minutes, leave the bread to bake without the lid. Once the bread has baked, remove it from the oven and let it cool completely before slicing. Photo Gallery I hope you love this ultra-delicious sourdough recipe M* Related Posts
Peanut butter granola bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups quick oats 1/2 cup buckwheat groats 1/2 cup shredded coconut 1/3 cup roasted peanuts 1/3 cup coconut oil 1/2 cup Buttanutt peanut butter 1/3 cup maple syrup or honey 1 tsp vanilla extract Pinch of salt Peanut butter layer 1/2 cup peanut butter 1/4 cup honey or maple syrup 1-2 tbsp coconut oilToppings: Roasted peanuts Chocolate chips to top Method 1. Add the oats, buckwheat groats, shredded coconut, peanuts, and salt to a bowl.2. Then pour in the melted coconut oil, peanut butter, honey, and vanilla extract.3. Mix well, until beautifully combined, press into a parchment-lined tray, bake the bark for 10-15 minutes at 180 degrees Celsius.4. Once the bark is brown and baked through, freeze until set.5. Then, melt the peanut butter layer together until smooth, pour it onto the bark base, then top the bark with the peanuts, chocolate chips, and drizzle with some honey and freeze again until set.6. Break the bark and enjoy! Photo Gallery I hope you love this delicious snack! M* Related Posts
Chocolate ganache overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled or quick oats 1/2 cup buckwheat groats pinch of salt some milk to mix 1-2 scoops of protein powder sweetener if you like Ganache 1/2 avocado 1-2 brown dates or honey or date syrup some milk to blend 1-2 tbsp caco powder pinch of salt splash of vanilla extract Method Mix the oats and the buckwheat groats and blend half of the mixture into flour, or use it as is. This makes the texture more creamy. Mix the overnight oats ingredients well. Leave to sit overnight or for at least an hour. Blend the ganache topping until super smooth. Add the overnight oats into a jar and top with the ganache and enjoy! Photo Gallery I hope you love this ever-so-creamy recipe as much as I do!! M* Related Posts
Sweet Gem squash breakfast boats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium gem squash, sliced, seeds removed, and boiled in salt water until soft 1/4 cups vegan butter or olive oil or melted coconut oil 1/4 cup honey or date syrup 1/3 cup chia seeds 200ml coconut milk 100ml yogurt of choice 1 scoop protein powder 1 tsp vanilla extract dash of cinnamon 1/3 cups tahini to serve granola to serve sliced banana to serve Method Cook the Gem squash until soft, melt the butter and honey, and smear the Gem squash in a baking dish, sprinkle on cinnamon, and bake for 10-20 minutes, brushing halfway through with more of the melted honey butter. Mix the chia seed protein pudding and let it thicken for 30-40 minutes. Once the gem squash is baked, serve the sweet caramelized squash with the protein chia pudding, top with sliced bananas, runny tahini, granola, and more honey and cinnamon. Photo Gallery I hope you love this delish caramelized squash recipe! M* Related Posts
Hertzoggie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 750g self-raising flour 300g coconut flour 2 tsp baking powder 1 cup shredded coconut 1/2 cup apricot jam 1 1/2 cups light brown sugar 500g margarine 500ml milk (more if needed) 1 tsp vanilla extract Pinch of salt Apricot jam to top Shredded coconut to top More sugar to sprinkle Method Preheat oven to 180 degrees Celsius. Melt the margarine, add in the milk, sugar, vanilla extract, and set aside. In a separate large bowl, sift in the self-rising flour, coconut flour, shredded coconut, baking powder, and salt. Pour in the wet ingredients into the dry, and fold through the jam until there are no lumps. Spray to baking pan with non-stick baking spray and scoop in the rusk batter. Flatten and add dollops of jam, shredded coconut, and sugar! Bake for 50-70 minutes until brown Remove the rusks from the hot oven to cool in the tins before tipping out and slicing into fingers. Place on baking trays, about 1 cm apart. Dry out on fan setting 100-110 degrees Celsius for 4+ hours, depending on your oven. Store in a cool, dry place for up to one month! Photo Gallery I hope you love these yummy rusks!! M* Related Posts
Coffee rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 800ml milk of choice 1-2 tbsp freeze-dried coffee 1 1/2 cups brown sugar or honey 1/4 cup molasses or golden syrup 500g Nutty wheat flour 200g self-rising flour 1 1/2 cups granola or muesli of choice (fruit and nut free) 1 1/2 cups bran or Weet-Bix 1 cup shredded coconut 1 cup mixed seeds (optional) 2 tsp baking powder 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius, smear two rusk trays with margarine or spray with non-stick spray. Melt the margarine, then add the milk, coffee powder, sugar, and vanilla. Then add in the flours, bran, muesli, seeds, shredded coconut, baking powder, and salt. When the batter is nice and smooth, scoop the batter into the trays, equally spread out, sprinkle sugar on top, and bake for 50-60 minutes until brown on top and cooked through. Remove the rusks from the oven, let them cool completely before removing from the pans. Remove the rusk from the pans, slice into fingers, and place on a baking tray to dry out on fan mode at 110-120 degrees Celsius until dried through. Flip the rusks over halfway so they dry well. Store in an airtight container at room temperature for up to one month. Photo Gallery I hope you love these delicious rusks!! M* Related Posts
High protein sugar free rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 500ml plant-based milk (more if needed) 1 cup honey or date syrup 1 cup brown date puree 2-3 scoops of your fave neutral protein powder of choice (I like a vanilla or peanut butter flavoured protein powder in this one) 1 tsp vanilla extract 1 tsp ground cinnamon 2 cups shredded bran 650g Nutty wheat or semi-whole wheat flour (sub half with self-raising flour or oat flour, or spelt flour) 2 1/2 tsp baking powder 1 cup mixed seeds 1/2 cup roasted chopped pecans or cashews 1 cup raisins or cranberries (optional) 1 1/2 cups of your favourite low sugar granola pinch of salt 1 cup shredded coconut 1 cup coconut flakes Method Preheat the oven to 180 degrees Celsius. Melt the margarine or butter, then add the milk, honey, date puree, vanilla, and ground cinnamon. Add in the protein powder, bran, flour, baking powder, seeds, nuts, fruit, granola, salt, and coconut, and mix well until you have a nice and soft batter, not too wet nor too dry. Here you can use your judgement and add more flour or milk as needed. Spray the rusk tins with non-stick baking spray or smear with more margarine, scoop in the batter, level the batter, and then sprinkle on some more seeds or nuts. Bake for 50-60 minutes until golden brown, remove from the oven once baked, and then let it cool before tipping out of the tins and slicing into fingers. Place the rusks on baking trays and then heat your oven to 100-110 degrees Celsius. Place the rusks in the oven to dry out for 5-7 hours, depending on how long it takes until fully dry. Rotate the top and bottom pans halfway for the rusks to dry evenly. Store in a sealed container at room temperature for up to 2 months. Photo Gallery I hope you love these seriously good and filling rusks!! M* Related Posts
Pumpkin cookie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine 800ml plant-based milk 1 1/2 cups mashed smooth pumpkin (like butternut or non-stringy pumpkin) 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 1 tbsp cinnamon 1kg self-raising flour 1 cup coconut flour 1 cup soy milk powder or milk powder or choice 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Mix in the mashed pumpkin. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Add the rusk batter into the rusk baking trays. Mix the 1/4- 1/2 cups of sugar with the cinnamon. Sprinkle the cinnamon sugar over the top of the pumpkin rusks. Bake the rusks for 50-60 minutes until golden on top Once golden, remove the rusks from the oven and let them cool completely before removing from the tins. Slicing the rusks into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these super yummy nostalgic rusks* M* Related Posts