Almond butter pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup whole wheat flour or oat 1-2 scoops vanilla protein powder 2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups plant-based milk (more if needed) 1/3 cup LSF almond butter 2 tsp raw honey 1 1/2 tsp vanilla extract 1 tablespoon coconut oil, melted 1/3 cup fruit puree or mashed banana Almond butter, berries, and syrup, for serving Method Whisk together flour, protein powder, baking powder, and salt in a large bowl. Set aside. In a medium bowl, whisk together milk, fruit puree, or mashed banana, syrup, vanilla, and coconutoil. Stir in the almond butter, and whisk until smooth. Add wet ingredients into the flour mixture and stir until combined. Cook the waffles accordingly. Cook until browned, and continue making waffles until the batter is gone. Serve warm with almond butter, blueberries, and syrup, if desired. Photo Gallery I hope you love these yummy protein-packed waffle recipe!! M*
Gingerbread tiramisu overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 cups gluten-free or regular rolled oats (or sub with buckwheat groats) 1 cup water or milk for soaking 1 espresso shot 1 tbsp nut butter of choice 1 scoop vanilla or chocolate protein powder 1/4 tsp ground ginger 1/4 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp ground cardamom pinch of salt 1 tsp vanilla extract liquid sweetener of choice Topping 100g silken tofu or regular tofu or vegan Greek yogurt or cream cheese 1-2 tbsp vanilla protein powder some milk to smooth out 1-2 tbsp honey or syrup cacao powder to top Method Add the oats ingredients to a high-speed blender and blend until smooth. Leave to thicken overnight or 30 minutes before serving. Blend the vegan ‘mascarpone’ topping and top the oast with the topping, dust with cacao powder, and enjoy!! Photo Gallery I hope you love this super easy and Christmas inspired protein-packed breakfast! M*
One bowl banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium bananas, mashed 1/2 cups plant-based milk or more if needed 1/3 cup olive oil or melted coconut oil 1 heaped tbsp tahini or smooth nut butter of choice 1 tbsp apple cider vinegar 1/2 cup coconut sugar or less if you don’t want it too sweet 1 tsp vanilla extract Dry ingredients 1 3/4 cups spelt or whole wheat flour 1 cup almond flour or coconut flour 1 tbsp flax flour or grounded chia seeds (=1 tbsp) 2 tsp baking powder 1 tsp cinnamon pinch of salt Method Preheat the oven to 180 degrees Celsius. Mash the banana and add the milk, oil, tahini, apple cider vinegar, sugar, and vanilla, let it curdle a bit for 5-10 minutes. In the same bowl, mix in the flour, flax flour, baking powder, cinnamon, and salt. Mix well, until there are no lumps, line a bread tin with parchment paper or non-stick spray, pour in the banana bread batter, and bake the bread for 35-40 minutes until golden brown. Let the bread cool before removing from the tin to slice and enjoy! Photo Gallery I hope you love this amazing one-bowl banana bread!! M*
Double chocolate zucchini muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup grated zucchini 1 1/2 cups plant-based milk 1/2-3/4 cups coconut sugar 1 tsp vanilla extract 1 tsp apple cider vinegar 2 1/4 cups Spelt flour or sub-half with oat and regular-self-rising flour 1/3 cup raw cacao powder 1/4 cup vanilla or chocolate protein powder 1 1/2 tsp baking powder 1/3 tsp salt Chocolate chips to add to the batter and to sprinkle on top Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, milk, vanilla, apple cider, and coconut sugar into a large bowl. Fold in the flour, cacao powder, protein powder, baking powder, salt and flax flour. When the batter is smooth, fold about 1/3 cup chocolate chips. Use an ice cream scoop to scoop a dollop of the muffin batter into paper muffin cups 3/4 of the way, add more chocolate chips on top, and bake for 25-30 minutes. Let the muffins cool before enjoying or freezing for future enjoyment! Photo Gallery I hope you love these delicious and sneaky veggie muffins! M*
Stuffed sweet potatoes two ways
Recipe Gallery Share the Love I love sweet potatoes; they are probably one of the most versatile vegetables. You can boil them, stuff them, roast them, grate them, deep-dry them, and mash them—the options are endless! They are low GI, high in fiber, rich in antioxidants, and high in vitamin A. The list truly can go on sweet potatoes. Plus the plus side is that they are delicious! Today I am sharing my two favourite ways, lately, how to stuff them, sweet and savoury!! See more Sweet potato recipes here! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4 medium sweet potatoes, steamed until soft olive oil to bake Sweet tahini berries hemp seeds date or regular syrup of choice Savoury 2 cups of your favorite salad leaves, massaged with olive oil, lemon juice and honey tahini sliced avocado roasted chickpeas hemp seeds Method Steam the sweet potatoes and place them on a parchment baking tray, here you can bake them whole for 10 minutes at 180 degrees Celsius or slice them open and mash for a more crispy stuffed sweet potato. Once baked, add your sweet toppings and enjoy it as a snack or as a healthy breakfast alternative-you can add chia pudding or yogurt to make it more protein-packed. For the savoury sweet potato: I like to toss the chickpeas in some honey, lemon juice, nutritional yeast, oil, and spices and bake in the air-fryer until super crispy. Optionally you can substitute the chickpeas with your savoury protein of choice, like tofu or lentils. I add two large scoops of the salad, then the chickpeas, avocado, hemp seeds, a drizzle of tahini, and a splash of more lemon/lime juice before I dig in! Photo Gallery Hope you love these super easy and yummy sweet potatoes! M*
Vegan cottage cheese
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup cashews soaked until super soft 350g soft silken tofu 1 tbsp lemon juice Pinch of salt 300g firm tofu crumbled Method Blend the soaked cashews, silken tofu, lemon juice and salt. Crumble in the firm tofu and mix well! Store in a glass container for two weeks in the fridge & enjoy as desired!! Photo Gallery I hope you love this high-protein vegan cheese alternative!! M*
Protein chocolate mousse
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300g silken tofu, vegan cottage cheese, or vegan creamed cheese 3/4 cups milk 1/3 cup cocoa powder 1/4 cup sweetener or syrup of choice 1/2 tsp vanilla extract pinch of salt melted chocolate to top raspberries to serve Method Add the tofu, milk, cacao powder, sweetener, vanilla, and salt to a jar and blend until super smooth. Pour the mixture into serving jars and place them in the fridge to set. Top with melted chocolate and berries to serve! Photo Gallery I hope you love this yummy high-protein dessert!! M*
Smoothie ice cream pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups frozen strawberries 1 frozen banana 1 tbsp cashew butter 1 1/4 cups plant-based milk 1 scoop vanilla protein powder chocolate to dip Method Add the smoothie ingredients into a high-speed blender and blend until smooth. Pour into the ice cream moulds and freeze until set, then, dip into the chocolate of choice and enjoy! Photo Gallery I hope you love these super yummy and easy smoothie pops! M*
Lemon pie overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 2 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups GF or regular oats 2 cups coconut milk or sub half with water and half with coconut milk 1/3 cup liquid sweetener pinch of salt 1-2 tsp lemon juice or juice of half a lemon 1 tsp lemon zest Lemon curd topping 1/2 cup lemon juice 1/3 cup liquid sweetener 1/4 cup cornstarch Serve with: fresh blueberries Method Add the oat ingredients to a bowl, let it sit, and soak overnight or for 2-3 hrs until nice and soft. Add the curd ingredients into a saucepan and mix well, add some coconut milk to smooth it out and let it simmer until glossy and thickened. Once the oats have thickened and you’re ready to serve, add into serving jars, top with 1 -2 tbsp of the curd, and top with some blueberries, and enjoy! Photo Gallery Hope you love this delicious overnight oats recipe** M*
Protein strawberry cobbler
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups fresh or thawed frozen strawberries 1/4 cup cornstarch 1-2 tbsp coconut sugar 1 cups oat flour 1/4 cup almond flour 1/4 cup coconut sugar 1 scoop Biogen Iso-whey Pinch of salt 1 tsp baking powder Milk to mixYogurt to serve Method Preheat the oven to 180 Degrees Celsius. Mix the strawberries with the cornstarch and the sugar, and place in the baking dish. For the cobbler: mix the oat flour, almond flour, sugar, protein powder, baking powder, and salt. Gradually mix in the milk until you have a smooth yet thick batter, just accordingly. Use an ice cream scoop dollops on top of the strawberries. Bake the cobbler until brown and puffed up, once baked serve with yogurt, coconut cream, or ice cream! Photo Gallery I hope you love this super protein-packed and yummy breakfast/dessert! M*