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Recipe: Egg white bake with cottage cheese and pumpkin
This egg white bake with cottage cheese and pumpkin is great for meal prepping. Similar to a frittata, it is ideal for breakfast if you prefer a savoury option but don’t have time to cook it each morning. It is also wonderful for brunch or a light lunch. You can serve it with a side salad and/or a slice of toast. This recipe is gluten-free and can be made lactose-free if you use lactose-free cottage cheese. It is higher in protein than most common breakfast options and relatively low in fat and carbohydrate. Please note this recipe uses pre-cooked veg, so plan ahead.
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Prawn and chorizo stew with rice and capsicum
This prawn and chorizo stew with rice and capsicum recipe is inspired by all the traditional dishes that combine seafood, rice and some sort of cured meat. This recipe is gluten- and dairy-free. If you don’t like prawns, you can substitute fish or other seafood, such as squid. If you don’t like or have chorizo, you can substitute any other sausage or even ham. If using uncooked sausage, make sure you cook it well when adding them to the pot.
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Recipe: Overnight oats
Overnight oats are a very popular breakfast because it cuts down on prep time. They are made by soaking oats in a liquid (usually milk) overnight. Overnight oats are superior to traditional porridge because: More than a recipe, this is a template you can follow to make overnight oats based on ratios. I like using milk and yoghurt as the wet ingredients and a ratio of 1:1:1 oats to milk to yoghurt. The recipe calls for 1/3-1/2 cup of each. If you are a smaller individual or have a smaller appetite, go with 1/3 cup. Ingredient recommendations About the toppings My personal preferences I normally make my overnight oats with…
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Recipe: Greek lamb tenderloins with potatoes and salad
This recipe for Greek lamb tenderloins with potatoes and salad is simple and full of flavour. Best cooked in the BBQ but can also be made in the oven if you have a grill setting. Once in a while there are “new” cuts of meat that become available in butcher shops. This was the case with lamb tenderloins, which I had not come across until recently. Tenderloins are leaner cuts of meat, best cooked medium rare, so I figured I would keep things simple. This is a wonderful meal for the warmer half of the year. It is gluten-free and can be made dairy-free by omitting the cheese.
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Recipe: Tahini pomegranate protein shake
This tahini pomegranate protein shake is a great post-workout drink, breakfast or snack for those keen on trying new flavour combinations. As written, this recipe is not super sweet. If you have a sweet tooth, feel free to use sweetened protein powder (e.g. vanilla) or add your preferred sweetener to taste. This recipe is gluten-free and can be made dairy-free depending on the protein powder you use. The nutritional information is based on True Protein whey protein isolate.
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Recipe: Coffee tahini protein smoothie
Coffee protein smoothies are my favourite quick meal after morning workouts. While shaking protein powder into coffee is the quickest version, this coffee tahini protein smoothie is probably the tastiest. This recipe is gluten-free and can be made dairy-free based on the protein powder. I use True Protein WPI French Vanilla. I love how it tastes when mixed with coffee but you could use other flavours in this shake, for example: chocolate, salted caramel or natural. You can also mix 1/2 scoop of natural with 1/2 scoop of flavoured for a less sweet shake. Besides being a great post-workout shake, you can enjoy this drink as breakfast if smoothies are…
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Recipe: Flourless chocolate cake
Everyone needs a recipe for flourless chocolate cake in their arsenal for those times when they need a dessert for their chocolate-loving gluten-free or low-carb friends. Despite using milk chocolate, this cake eats like a dark chocolate cake. This is because there is no added sugar and there is additional cocoa powder. If you like sweet cakes, feel free to either add some sugar or other sweetener. You could also use drinking chocolate powder (sweetened with either sugar or natural sweetener depending on your needs), which will make the cake less intense in the chocolate front. This recipe uses cold brew concentrate or espresso to complement the chocolate flavour. You…
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Recipe: Beetroot and orange 3 ways
This is a choose-your-own-adventure recipe for a drink you can make when you have an orange and cooked beetroot on hand. Either way, the result is vibrant in colour, packed with nutrients and full of flavour. You can use packed cooked beetroot or leftover unseasoned cooked beetroot if you have it in the fridge. Option #1 is an any time/pre-workout version. It is a good source of carbohydrates and fluid. Option #2 is a breakfast/post-workout version. Besides the carbs and fluid, it contains protein to aid with satiety, muscle maintenance and/or post-exercise recovery. You can choose any unflavoured/natural protein powder, either whey or plant based. Option #3 is an alcoholic…
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Recipe: Celery soup with pear and blue cheese
Whenever you find yourself buying a whole bunch of celery just to use a stick or two, make soup. This celery soup with pear and blue cheese uses flavours proven to go well together in a new delicious format. This recipe is gluten-free and can be made vegetarian by using vegetable stock and omitting the bacon. You can make it vegan by using vegetable stock and plant-based cheese, in addition to omitting the bacon. If you don’t like blue cheese, you can use other cheese such as cottage, ricotta or feta if you like mild flavours, or cheddar, gouda or Manchego for a more complex taste profile. If you cheese…
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Recipe: Tartar sauce
View the autosave Tartar sauce is a classic mayonnaise-based sauce often paired with fish and seafood. Other great uses include as a condiment for hot chips, sandwiches and wraps. You can also loosen leftover tartar sauce with vinegar and a drizzle of oil to use as salad dressing. The basis of a great tartar sauce is a great mayonnaise. I recommend using homemade mayonnaise, it’s easy and you won’t get any undesired ingredients. There is a bit of disagreement regarding the spelling (and origin) of the sauce’s name. I prefer to spell it tartar to differentiate it from beef tartare.
