Ingredients 120g cooked black rice 1 Chopped pepper Handful of sweet corn 100g cooked chicken 1 Stock cube Handful peas Method Cook Rice for 30 mins with the chicken stock. Add the chicken & veg. When cooked use a collinder to remove access water. Serve with rice cakes.
Like all things related to our health, there is no magic one-size-fits-all solution and this applies to the way we nourish our bodies too. It’s tempting to think that if you keep searching on the internet you’ll find an off-the-shelf
Ingredients 135g egg whites 2 slices of bread 1.5g zero calorie sweetener 1/2 tsp cinnamon 1 tsp vanilla extract Grating of nutmeg (optional) Method Mix together your egg whites, sweetener, cinnamon & vanilla. Whisk together until totally combined. Dip your bread into the eggy mixture, turn to thoroughly
Ingredients: 1 cup of oats 1 medium sweet potato 1/3 cup of apple sauce 1 egg 1 egg white 1 scoop vanilla whey protein powder 1 tsp baking powder 1 tbsp cinnamon 50ml water handful blueberries Method: Pre-heat oven to 190 degrees before skinning and chopping sweet potato into small cubes
Makes 12. These will last all week in an airtight container in the fridge. Ingredients: 20 Medjool dates 1 cup almonds 1/2 cup dessicated coconut 1/4 cup lime juice 2tbs coconut oil 1tbs maple syrup Method: Add all ingredients to a high-speed blender and blitz until combine. Roll