YUMMM! this is so delicious! These are such a great snack or perfect for breakfast (when loaded with the good stuff)! This is a deeeliicccious banana smoothie using frozen banana pieces from @ooborganic! They're organic which is amazing for your body (no nasties), not to mention bananas are a great source fuel in the morning - so it's a win win! Serves: 1Ingredients: 1 cup of OOB frozen banana  25g vanilla protein 1 tbsp nut butter 1 tsp honey handful of ice 1/4 tsp cinnamon 1 tsp desiccated coconut  1 cup almond milk (or milk of your choice) Directions: Place all ingredients into a blender and blend all ingredients together until a smooth consistency. 

This is SOOOO delicious, I absolutely LOVE LOVE lasagna, and I love spice so by using these yummy chorizo sausages to give a different flavour and huge amount of spice - its a yes from me!  Ingredients: 375g packet of lasagna sheets 1 large brown onion, diced 2 large garlic cloves, crushed 3 hot chorizo, diced finely4 pork and fennel sausages, removed from casing 1 cup water 800g canned tomatoes 2 tbsp tomato paste 1 tbsp. Fresh thyme, chopped  1 tsp salt 1 tsp cracked pepper 1 tsp dried oregano 1/2 tsp mustard powder 10 basil leaves 2 cups of mozzarella cheese1 cup parmesan cheese 2 tbsp. olive oil  Directions:  In a deep pot, heat olive oil over medium to high heat.  Add onion, garlic and fresh thyme into the pot and cook for 2-3 minutes, or until onion turns translucent.  Add chorizo and sausages (out of the casing!) and cook for 6-7 minutes, or until lightly browned.  Add tomato paste and cook for a further 1 minute. Add the canned tomatoes and stir through. Season with salt, pepper, oregano, mustard powder and basil leaves and leave to simmer lightly for 15-20 minutes.  Depending on what lasagna sheets you use, cook according to packet instructions.  In a deep dish, spoon a small amount of the sauce onto the bottom, edge to edge to ensure nothing sticks. Layer the sheets on the bottom, then top with a layer of the chorizo sauce and a layer of mozzarella.  On the next layer, add sheets, sauce and top this time with parmesan (whilst layering, change between mozzarella and parmesan)  Continue layering until you reach the top.  Cover with al-foil and place into the oven for 30 minutes.  Serve hot!     

This is SUCH a delicious protein brownie and can be enjoyed at ANY time of the day! Perfect snack or post workout :) I love it with a bit of yoghurt and fresh berries!   Ingredients: 1.5 Cups of Spelt Flour 1/2 Cup of Chocolate Protein Powder (Pea Vegans) 1 Cup of Cocoa 1 1/2 of Baking Powder 2/3 Cup Coconut oil (Melted) 2/3 Cup of Maple Syrup 2/3 Coconut Milk 1 Tablespoon of Vanilla ExtractPinch of salt Directions:  Pre-heat oven to 180 degrees celsius. Add flour, protein powder, cocoa and salt into a bowl and mix well. Make a well in the flour and then pour all the wet ingredients in.  Mix well until all combined. If it is looking dry, add a little more coconut milk.  Pour into a deep lined baking tray and spread evenly from edge to edge.  Place into the oven for 25 minutes. Using a fork or a skewer, place into the middle of the brownie and if it comes out clean, its ready!  Slice and EAT! 

You guys have been wanting healthy desserts….so here is one to try! A Healthy@australianavocado and banana ‘nice cream’! Servings: 4-6Ingredients:4 ripe Australian Avocados, deseeded and roughly chopped¾ cup raw honey or Rice malt syrup1 cup coconut milk (or almond milk!)2 bananas, sliced into thick chunks4-6 large mint leavesDirections:1. In a strong blender, add avocado flesh, honey, coconut milk, bananas and mint leaves. Blend untilSMOOTH. (You want a completely, chunk free consistency)2. Place mixture into a freezer safe bowl and freeze for a minimum of two hours (overnight is preferable!)3. When about to eat, defrost in room temperature for 15 minutes before digging in, this will help you beable to scoop those perfect rounds!

ITS HERE! 🌟The best #vegan Buritto bowl you'll ever see....ESPECIALLY WITH THE GARLIC FLAVOURED HUMMUS (whhhhutt!!) from Obela!  This bowl is seriously un-real and perfect for a quick and simple dinner...but also PACKS a punch with flavour! Serves 2Ingredients:¾ cup Basmati Rice, uncooked (you can use brown rice quinoa or carb of your choice!) 1 small sweet potato, sliced into thin rounds1/2 medium broccoli, cut into florets100g canned corn kernels, washed and rinsed 100g canned black beans, washed and rinsed 100g canned chickpeas, washed and rinsed100g ice berg lettuce, sliced thinly1 tbsp olive oilSalt and Pepper1 lime, cut into wedges  ¼ tsp garlic salt Tiny pinch of cayenne pepper ¼ tsp paprika 4 tbsp Obella hummus (garlic flavour or pine nut are my favourites!)   Directions:  Pre-heat oven to 180 degrees celsius.  Cook rice according to packet instructions. Set aside until needed.  Onto a lined baking tray, spread out the sweet potato slices and broccoli florets. Drizzle with olive oil and a pinch of salt and pepper. Bake int he oven for 20 minutes or until cooked through.  In a small pan, heat a small splash of olive oil over medium to high heat. Add corn, chickpeas and black beans into the pan and stir for 1 minute. Add garlic salt, cayenne pepper and paprika into the pan and stir for 2-3 minutes to heat through.  Build your bowl! Divide rice, corn mix, broccoli and sweet potato, lettuce and lime wedges and top each bowl with a large dollop of the obela hummus!  EAT!     

Soooo enchiladas are DELISH! I absolutely love them and I just made these BOSS vegan ones to impress a vegan in the office....It totally worked. HAHA.  Ingredients: 420g can Macro Black beans 200g Red Kidney Beans 2 tbsp Coriander, chopped 750g sweet potato, chopped into small chunks2 garlic cloves, 1 medium brown onion, diced 2 heaped tablespoons of nutritional yeast2 cups enchilada sauce 6-8 small corn tortillas1/2 cup vegetable stock1 lime, juiced 2 tbsp. Olive oil  Directions:  Pre-heat oven to 180 degrees celsius.  In a large deep pan, heat olive oil over medium to high heat.  Add onion and garlic to the pan and cook for 2-3 minutes, or until onion becomes translucent.  Add chopped sweet potato into the pan and stir continually for 2 minutes. Add vegetable stock and put a lid over the pan to allow the sweet potato to soften. Cover for 5 minutes.  Add black beans, kidney beans, nutritional yeast and coriander into the pan and stir through.  Add 1 cup of enchilada sauce and half a lime juiced into the pot and stir for a further 5 minutes.  Warm the tortillas, so they are easy to roll. Typically, you can do this in the microwave for 10 seconds.  Spoon 2-3 tablespoons of mixture onto one side of the tortilla and begin to roll towards the opposite side, closing in each side as you continue to roll to ensure it is all enclosed.  Continue to use up all the tortillas and the filling. Once you're finished, lay them seam side down into a deep baking dish.  Pour enchilada sauce over the top and bake in the oven for 15 minutes.  Remove and top with fresh corriander and a squeeze of lime over the top!  EAT!