- 50 g / 1.8 oz Romaine lettuce or baby gem lettuce
- 15 g / a tablespoon butter
- 30 g / 1.1 oz cucumbers sliced
- A half of an avocado
- 2 cherry tomatoes
Rinse the lettuce thoroughly and use as a base for the toppings. Smear butter on the lettuce leaves and put the previously sliced cucumbers, avocado and tomatoes on the lettuce.
- 1 cup packed, pitted Medjool dates (10-12)
- 1 cup rolled oats
- 2 tbsp cocoa powder
- 1/4 cup unflavoured protein powder (I use Garden of Life Raw)
- 1/4 tsp fine grain sea salt, or to taste
- 2 tbsp almond milk
- 1/2 tsp peppermint extract, or to taste
- 1/2 cup pistachios
- 1/4 cup almonds
- 1 tbsp raw millet (optional)
- 4 tbsp mini dark chocolate chips or chopped chocolate
- 1-2 tbsp large flake unsweetened coconut
Line a loaf pan with two pieces of parchment paper, one going each way. Set aside. In a food processor. Process the pitted dates until chopped and sticky.
Add in the rolled oats, cocoa powder, protein powder, salt, peppermint extract, and almond milk. Process until combined, scraping down the side of the bowl as needed. Finally, add in pistachios, optional millet, and chocolate chips and pulse until combined and sticky. It should be sticky enough to easily make a ball.
Crumble mixture all over prepared loaf pan. Sprinkle a handful of flaked coconut on top and press mixture into pan with slightly wet fingers. Cover with a piece of parchment paper and roll out smooth with a pastry roller.
Freeze for about 15 minutes or until set. Slice into 6 rows and then slice rows in half to make 12 small bars. Use a neutral-tasting protein powder.
- A pinch of salt
- A pinch of onion powder
- 100 g / 3.9 oz fresh green beans
- 75 g / 2.6 oz mushrooms
- 5 g / 1 tsp butter
- 30 ml / 2 tbsp soy milk
- A pinch of black pepper
- 5 g / 1 tsp dried chives
Preheat oven to 450°F (225°C). Begin with the mushroom sauce. Cut the mushrooms and slice or chop finely. Heat up the butter in a frying pan and brown quickly on high heat. Let the mushrooms cook until they turn a light golden color. Add spices, soy milk. Let it simmer on medium heat for 10-15 minutes. Stir occasionally. Season with salt and pepper. Remove from the stove and cool slightly. Puree in a blender or food processor, until the consistency is smooth and creamy. Chop the ends off the beans and slice them lengthwise down the middle. Blanch in plenty of lightly salted water for a few minutes; they should be bright green. Pour the cream of mushroom sauce over them.
- 125 ml / 4.4 oz soy milk
- 125 ml / unsweet yogurt
- 15 g / 1 tbsp almond butter
- 30 g / 1.1 oz frozen cauliflower rice
- 60 ml / 4 tbsp pea unflavored protein powder
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
Place the ingredients into a blender and blend until smooth. Pour into a tall glass and enjoy.
- 150 g / 5.3 oz red cabbage
- 20 g / 4 teaspoons olive oil
- A pinch of ground black pepper
- a quarter of cinnamon stick
- 10 g / 2 teaspoons red wine vinegar
- A quarter of orange (juice and zest)
- 10 g / 2 teaspoons fresh dill, chopped