Recipes

Ginger, Carrot & Beetroot Nana Loaf 250 grams Nana loaf premix 3 ripe bananas 2 eggs ½ cup milk 100 grams shredded beetroot 100 grams grated carrots 1 tbsp fresh grated ginger 1 tsp ground ginger Preheat oven to 175 degrees. Prepare Nana loaf as per the packaging (TIP: blend your eggs, banana and milk in a blender). Stir in grated carrot, beetroot and ginger. Pour into greased loaf tin for 35 minutes.   Shop Now  

Chocolate Strawberry Cupcakes oven Muffin Tray 80 grams Chocolate Instant Protein Porridge 1 egg ½ cup milk 50 grams choc chips 100 grams chopped strawberries 1 tsp baking powder Preheat the oven to 180 degrees. Add baking powder to the chocolate porridge premix. Beat egg and milk together in a separate bowl. Add the wet mix to the dry mix and stir until combined. Add strawberries and chocolate chips into the mix (TIP: chop up sugar-free chocolate slab and use as chocolate chips). Grease a muffin tray, using a spoon add 2 tbsp of the mix into each cup. Bake...

Coconut & Nana Pancakes 50 grams Protein Pancake Premix 1 egg 70 ml coconut Milk ½ mashed banana Mix eggs and milk in a bowl with fork. Add Banana and mash and then mix in Pancake Premix (TIP: add some desiccated coconut into the mix for some extra crunch). Spoon pancake mixture into a greased pan and cook on medium heat. Flip when brown, serve with honey, yoghurt and a drizzle of some coconut cream, YUM! Shop Now

Fig & Ricotta Pancakes 50 gram Protein Pancake Premix 50 ml milk 1 egg 3 tbsp ricotta cheese 1 tbsp honey ¼ cup dried figs Mix your protein pancake mix, milk, egg, ricotta cheese and honey together in a bowl with a fork. Stir through your dried figs, leaving a few out to sprinkle them on top. Chop them up to desired size. Put some butter on a pan over medium heat and spoon your mixture into 5 pancakes (TIP: add some rosemary to the butter in your pan). Flip when golden brown on the underside. Let the other side...