Are you ready for this?? These 3 Ingredient Peanut Butter and Chocolate Truffles are like little drops of heaven! They're basically dates filled with peanut butter and covered in dark chocolate and they are SO SUPER delicious - it's ridiculous!!Plus, this is a super quick and easy recipe for when you get those killer chocolate cravings. You'll be enjoying these raw healthy sweet treats in no time.So say goodbye to the work cookie jar!Because you've got a new favourite 3pm work snack. Makes: 10 dates Prep Time: 5 minutes Freeze Time: 5 - 10 minutes Ingredients: 10 pitted medjool dates 3 tbsp peanut butter 200g dark chocolate, melted Directions: Cut the dates in half, lengthways. Using a small spread of peanut butter, spread between the dates. Dip the date in the melted chocolate and then rest on a lined baking tray. Repeat until all dates are filled with peanut butter and coated in chocolate. Place freezer for 5 - 10 minutes or until set. Eat! Yum!
These Chicken Teriyaki Bowls are super delicious! I love this recipe. It's such a yummy yet still incredibly healthy & easy dinner, lunch or meal prep idea. Plus, this chicken recipe is also super kid friendly & an amazing meal that the whole family can enjoy. Simply pair the chicken with broccoli and rice, & you're done! Serves: 2 - 3 Prep Time: 1-2 hours Cooking Time: 20 Minutes Ingredients: 2 small chicken breasts, sliced into thin strips 3 tbsp of soy sauce 2 tbsp oyster sauce 2 garlic cloves (crushed) 1 tbsp organic honey 1 tbsp fresh ginger, grated 1/4 tsp chilli flakes 1 spring onion stalk, sliced thinly 1 small broccoli head, cut into small florrets 1 cup of basmati rice, uncooked and rinsed 1 small brown onion, diced 3 whole cloves 3 whole all spice balls 2 cups of chicken stock 1 tbsp olive oil 1 tsp sesame seeds Directions: Place ginger, soy sauce, garlic, oyster sauce, honey and chilli flakes into a large bowl and mix. Add the chicken to the bowl of marinade and let it sit for 1-2 hours to marinate. In a small pot, heat olive oil over a medium to high heat. Add brown onion, whole cloves and all spice into the pot and cook until onion becomes translucent. Add rinsed basmati rice and stir for 30 seconds. Add chicken stock and stir. Cover with a lid and bring to a boil. Turn the heat down to a light simmer and put a timer on for 15 minutes. In a large non stick pan, cook chicken in batches until golden and cooked through. In the last batch, throw in the broccoli florrets and cook until cooked to your liking. Build your bowl! Divide the rice, broccoli and chicken and sprinkle with spring onions and sesame seeds as a topping.
If you're craving a healthy yet filling meal prep breakfast, then this Baked Beans recipe is for YOU! It's super quick and easy, and lasts in the fridge for up to 2 days. Plus, it is so delicious and the perfect way to start your day! Serves: 2 Prep Time: 10 minutes Cooking Time: 15-20 Minutes Ingredients: 2 tbsp olive oil 400g canned cannelini beans, rinsed and drained 1/2 tsp fresh thyme, chopped 1 large garlic clove, grated 1 small brown onion, diced 1/2 cup of crushed tomatoes Pinch of salt & pepper 1/4 cup semi sun dried tomatoes 1/4 tsp chilli flakes 2 eggs Directions: In a small pot, boil water and place eggs inside. Once the water is boiling, set a timer for 8 minutes (or however you like your eggs). In another small pot, heat olive oil over a medium heat. Add onion, garlic, thyme and chilli into the pot and cook for 3-4 minutes or until onion has become translucent. Add crushed tomatoes, sun-dried tomatoes and beans to the pot and stir through. Add salt and pepper the mix and leave to simmer for 5-7 minutes. Taste and season accordingly. Divide this mixture between two meal prep containers. Place one egg in each container. Hope you love this veggie option for brekky! Love, Leah x
I LOVE how creamy this sweet potato hummus is!! Plus, it's super easy to make and super healthy but also so damn delicious! This is the perfect 3pm work snack, party food, meal prep idea or addition to any meal - aka anytime you're craving it! I've make this without tahini for everyone who is no a fan but you could add a little if you like :) Enjoy! Makes: 2 Cups Prep Time: 15 Minutes Cooking Time: 30 Minutes Ingredients: 400g can of chickpeas, drained and rinsed 500g sweet potato, peeled and sliced intro bite size pieces 1 tsp cayenne pepper 3 tbsp lemon Juice 2 garlic gloves, crushed 1/2 cup olive oil (more if needed) Sprinkle of Salt and Pepper Directions: Pre-heat oven to 200 degrees celsius. Coat the sweet potato chunks in a small amount of olive oil and a pinch of salt and pepper. Place onto a lined baking tray and into the oven for 30 minutes until cooked through. Once cooked, allow to cool. In a food processor, add chickpeas, cayenne pepper, lemon juice, garlic, olive oil and salt. Blitz for 30 seconds. Add sweet potato into the blender and whiz until your desired consistency.
This Sesame Chicken Meatballs Recipe is SUPER delicious! It's an amazing quick and easy dinner idea for when you're craving something fresh, healthy and super filling. PLUS, it also works perfectly for meal prep work lunches! Yay! Pair these meatballs with rice and salad to complete your tasty healthy meal. Makes: Approx 15 Prep Time: 10 Minutes Cook Time: 5-7 Minutes Ingredients: 500g lean chicken mince 1 tbsp fresh coriander, roughly chopped 1 tbsp fresh ginger, grated 2 garlic cloves, crushed 2 tsp black sesame seeds 1 tsp curry powder 2 spring onions, finely sliced Pinch of salt and pepper Directions: Add ALL ingredients into a bowl and mix well. Take 1 tbsp of mixture at a time and roll into small bite sized balls. In a medium non-stick pan, heat a splash of olive oil over medium to high heat. Cook the meatballs for 5-7 minutes or until completely cooked through (check and open one up, chicken can be super funny!) Serve with a side salad and some rice!
This is SUCH a delicious protein brownie and can be enjoyed at ANY time of the day! It's the perfect 3pm or post workout snack. Plus, it can easily be made vegan for all my vegan friends! YAY! I love enjoying these with a bit of yoghurt and fresh berries. YUM! Makes: Approx 12 brownies Prep Time: 15 Minutes Cooking Time: 25 Minutes Ingredients: 1.5 Cups of Spelt Flour (or any other choice of flour) 1 Cup of Whey Chocolate Protein Powder (Pea Protein powder for vegans) 1/2 Cup of Cacao 1 1/2 tsp Baking Powder 2/3 Cup Coconut oil (Melted) 1 Cup of Maple Syrup or Rice malt syrup 2/3 of a cup Coconut Milk 1 Tablespoon of Vanilla ExtractOptional: 1/4 cup nuts (walnuts/peanuts etc) Tip: You can use another flavour of protein powder if you like! Simply add another 1/4 cup of cacao. 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!
These sweet potato burgers are SO delicious! They contain a new ingredient I've discovered -Textured vegetable protein! It's seriously SO COOL. Whether you're vegan or not, this will be your new favourite burger. Not only are the super delicious but also super easy and healthy too! It's packed with protein and flavour, and is the perfect healthy alternative to takeaway. I guarantee everyone will love this easy amazing recipe. Makes: 6 patties Prep Time: 20 Minutes Cook Time: 15 Minutes Ingredients: 220g sweet potato, sliced into chunks 1 cup of Macro Organic Textured Vegetable Protein, dried 2 tbsp Moroccan spice 1/4 tsp salt 1/4 cup plain flour 2-3 tbsp olive oil, for cooking Extras (up to you!) : Red onion, diced Lettuce Leaves, cups Avocado Directions: Peel sweet potato and slice into small chunks. Steam the sweet potato in the microwave for 5 minutes, or until soft. Mash once soft and set aside. Add the textured protein to a bowl and pour 1 cup of boiling water over the top. Place a plate over the bowl to keep the steam in! Leave to sit for 5-10 minutes or until all the water is absorbed. In a medium mixing bowl, mix the vegetable protein, mashed sweet potato, Moroccan spice, salt and plain flour. Mix well (I use my hands so it binds well!). and shape into small patties. On a large non stick frying pan, heat olive oil over a medium to high heat. Cook patties for 3-4 minutes on each side, or until lightly golden brown. Serve on a lettuce leaf, with some avocado, red onion and a big squeeze of lime! (This is up to you as to how you'd like to serve, but these are just my favourites!)
This Grilled Pork and Broccoli recipe is the perfect meal prep idea for work lunches! It takes no time at all to grill the pork and broccoli in the frying pan, making it a super easy, quick and healthy recipe. Plus, I love pairing this combination with rice so your tummy stays nice and full. YAY! Makes: 3 Meals Prep Time: 15 Minutes Cook Time: 15 Minutes Ingredients: 300g pork fillet, sliced thinly 1 large broccoli head, sliced into florets 1 cup of basmati rice, uncooked & rinsed 3 whole all spice balls 3 whole cloves (spice) 1 small brown onion, diced 2 cups of chicken stock 1 tbsp dried oregano 1 tsp salt 1/2 tsp cracked pepper 1-2 small garlic cloves, crushed 1 tsp olive oil Directions: In a small pot, heat olive oil over a medium to high heat. Add brown onion, whole cloves and all spice into the pan and cook until onion becomes translucent. Add rinsed basmati rice and stir for 30 seconds. Add chicken stock and stir. Cover with a lid and bring to a boil. Turn the heat down to a light simmer and put a timer on for 15 minutes. In a large bowl, add the pork, dried oregano, salt, pepper, garlic and a small splash of olive oil. On a non-stick pan, cook the pork in batches until lightly golden brown and cooked through. Once you've cooked your last batch, add a touch more olive oil into the pan and add the broccoli. Cook until cooked to your liking. Divide the rice, broccoli and pork between three containers and enjoy for lunch or dinner three days in a row!
This muesli is perfect in the mornings served with some yoghurt and fresh fruit, or even had as a little snack with yoghurt throughout the day! It's also incredibly easy to make and an amazing meal prep breakfast idea. I just know you're going to love this healthy alternative! And for all those wondering, you can find Macro Date Syrup in the Woolworths' health food aisle in you live in Australia. Yay! Prep Time: 10 Minutes Cooking Time: 12 - 15 Minutes Ingredients: 3 cups rolled oats 1/4 cup peptic seeds (pumpkin seeds) 2 tbsp flaked almonds 3 tbsp dried fruit, diced (I used cranberries, but apricots/apples are great too!) 1/2 tsp cinnamon 1/4 cup Macro date syrup Directions: Preheat grill to a high setting. Add oats, pepita seeds, flaked almonds, dried fruit, cinnamon and macro date syrup into a bowl and mix well. Pour mixture onto a lined baking tray and spread out evenly. Place under the grill for 2-3 minutes each time, using a spoon to mix around the mixture as you go. Take out when the whole mixture is beautifully golden. Typically this may take 10 or so minutes, but each grill is different! Store in an airtight container and eat over 2/3 weeks!
These Strawberry and Coconut Overnight Oats are the easiest meal prep recipe ever. It's the perfect healthy breakfast idea, especially when you're in a rush or don't have heaps of time to cook. Serves: 2 Prep Time: 5 Minutes Ingredients: 1 cup of oats 2 cups of almond milk (or milk your choice) 2 tsp chia seeds 2 tbsp desiccated coconut Pinch of cinnamon 1 cup OOB organic frozen strawberries 1/4 tsp vanilla essence Directions: In two containers, divide the ingredients evenly. (1/2 cup oats in each, 1 cup almond milk etc) Place into the fridge overnight and eat in the morning! If you'd like something warm - place into the microwave for 2 minutes.
I love this Roast Vegetable and Bulgar Wheat Salad! It's a super easy way to get some more veggies into you and is the perfect healthy meal prep recipe, lunch idea for work or dinner addition. Plus, it's an amazing meal for both vegans or vegetarians, so everyone can enjoy it! Serves: 4 Prep Time: 15-20 Minutes Cooking Time: 20-30 Minutes Ingredients: 1 cup of Macro Bulgar Wheat 200g pumpkin, cubed 1 zucchini, roughly diced 1 small eggplant, roughly diced 1 red capsicum, roughly diced 3 tbsp Moroccan seasoning 1 tbsp olive oil 2 large handfuls of rocket, washed Generous pinch of salt 1/2 lemon, juiced Directions: Pre-heat oven to 180 degrees celsius. Soak the bulgar wheat in boiling water for 10 minutes (or according to packet instructions). Drain well. In. a large mixing bowl, add pumpkin, zucchini, eggplant, capsicum, olive oil and moroccan seasoning and mix well. On a lined baking tray, pour the vegetables on and place into the oven for 20-30 minutes, or until cooked through. In a large mixing bowl, add rocket, cooked veggies, bulgar wheat and mix. Season with salt, olive oil and lemon to taste. Serve at your next BBQ or package up in meal prep containers!
These Raw Reece Peanut Butter Cups are 100% amazingly delicious. They look and taste decadent but are actually packed with goodness, and are the perfect 3pm work snack to satisfy those sweet tooth cravings. This recipe is also vegan and super easy to make so anyone can enjoy this tasty healthy treat. Makes: 12Dietary Info: Vegan; Gluten FreeFreezes Well: Yes Prep Time: 10-15 minutes Freeze Time: 20-30 Minutes Ingredients:Choc1/3 cup (80g) coconut oil, melted1/3 cup (40g) cacao2 Tbsp (20ml) maple syrup1/2 tsp vanilla extract PB1/3 cup (95g) smooth peanut butter1 Tbsp (20ml) light coconut milk1 Tbsp (20ml) maple syrup1/4 tsp vanilla extract Method: Place 12 doubled paper cases on a tray. Mix the coconut oil, cacao, maple syrup and vanilla in a bowl. Spoon half of the chocolate into the paper cases and freeze for 10 minutes. Stir the peanut butter, coconut milk, maple syrup and vanilla together. Spread over the set chocolate, top with remaining chocolate and refrigerate until set. Store in the fridge.
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