Choco-banana overnight Oats

Ingredients (serves 1)

½ ripe banana, thinly sliced

½ cup rolled oats

1 tbsp bulgur wheat

1 tbsp chia seeds

1 tbsp organic cacao powder

1 cup boiling water

2 tbsp chocolate flavoured whey protein powder (optional)

¼ cup milk of your choice

Optional Garnish

1 tbsp cacao nibs

Fresh coconut shavings

 

Method

The previous night

  1. Bring water to a boil. Meanwhile, in a plastic container with a fitting lid, mix all ingredients except for protein powder and milk.
  2. Add boiling water, stir until well combined. Put the lid on and refrigerate overnight (or at least 4 hours)

In the morning

  1. Stir in protein powder.
  2. Transfer to serving bowl and add milk.
  3. Garnish with a few cacao nibs, slices of banana or coconut shavings, if desired.
  4. Sit back and prepare to visit heaven!

exchanges: 1/2 fruit , 1.5 starch, 2 fats, 1/2 milk

Garlic Mushroom Qunioa

An easy, healthy side dish that you’ll want to make with every single meal!

Ingredients

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1 punnet mushrooms, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons grated Parmesan

 

Method

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic, chilli and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
  3. Serve immediately, garnished with Parmesan, if desired.

Sweet Potato and Chickpea Curry

Ingredients

  • 1 large of sweet potato, diced
  • 1 tin of chickpeas, cooked, drained and rinsed
  • 2 large tomatoes, quartered, seeds removed and diced small
  • 2 red onion, diced
  • 2 cm of ginger, chopped finely
  • 2 cloves of cloves, chopped finely
  • 1 tbsp of masala
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • Handful of coriander
  • Salt and pepper

Method

  1. Pre heat oven to 180 C.
  2. Cover the sweet potato with the masala and oil, combine well then add to a heated tray and cook in the oven for 10-12 minutes (or until cooked), turning once.
  3. Combine the remaining ingredients (except coriander) in a large bowl, add the sweet potato hot or allow to cool. Mix well.
  4. Add the coriander just before serving.
  5. Enjoy on its own, with a side of greens or alternatively with grilled fish or chicken.

Exchanges

1 cup salad = 2 starch + 1 fat + 1 veg

Curry Coconut Chicken

Ingredients

  • 500g free range chicken, cut into cubes
  • 1 tsp salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp curry powder
  • 1 onion
  • 2 cloves garlic
  • 2 – 3 large carrots
  • 1/2 cup peas
  • 1 can coconut milk
  • 3-4 tomatoes, diced
  • 60ml tomato paste (sugar free)
  • Coriander
  • Brown rice or buckwheat

Method

  1. Season the chicken with salt and pepper.
  2. Heat oil and curry powder in a large pan on medium to high heat.
  3. Toss in the chopped onions, carrots and garlic, and cook 1 minute more.
  4. Add chicken. Reduce heat to medium, and cook for 7 to 10 minutes.
  5. Pour coconut milk, peas, tomatoes, tomato paste into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
  6. Serve with rice or buckwheat (cook according to the packet instructions) and top with coriander.

Exchanges

1/2 cup rice or buckwheat = 1 starch

1.5 cup curry = 2 veg + 2 protein + 2 fats

Oat, date and chia smoothie

“Breakfast in a glass” smoothie

Ingredients:

  • 3 tbsp raw oats
  • 2 dates
  • 1/2 banana
  • 100ml – 200 ml rice milk (or low fat cow’s milk)
  • a couple blocks of ice
  • Cinnamon
  • Whey (optional)
  •  1 tsp Chia (for the topping)
  • Cinnamon

Method:

Blend everything together. Top with chia and cinnamon for a little omega 3 boost. Enjoy!

Exchanges:

1 serving = 1 starch, 1.5 fruits, 1/2 milk

Basil Pesto Chicken and Hummus Couscous

For the chicken

Ingredients:

  • 2 handfuls of basil
  • 1 handful cashews
  • 2 glugs olive oil
  • 1 clove garlic
  • 2 chicken breasts
  • salt and pepper

Method:

  1. Blend pesto ingredients and add to the chicken while frying.

For the hummus and couscous

Ingredients:

  • 1/2 tin chickpeas
  • 1 glug olive oil
  • 30g feta
  • cumin, coriander and dried chilli
  • 1 cup dry couscous

Method:

  • Hummus: Blend chickpeas, olive oil, feta and spices.
  • Cook couscous in 2 cups water (pour boiling water over dry couscous and cover for about 20 minutes until cooked).
  • Mix the hummus and couscous and add some extra chickpeas.

Exchanges:

1 chicken breast = 3 fats + 3 protein

1/2 cup couscous = 1 starch + 1/2 protein + 2 fats

Cocoa Whey Smoothie

This one is my fav smoothie so far. It feels like you’re cheating health and eating chocolate!

Ingredients:
(1 serving)

  • 1/4 avo
  • 1/2 banana
  • about 100ml milk (I used almond milk)
  • 1/4 c berries
  • 2 tsp plain whey
  • 1/2 tsp vanilla essence
  • 1 tbsp cocoa
  • water

Method:

Blend and top with cranberries, sliced banana and chia seeds….YUM!

Exchanges:

1 serving = 1 fat + 1 fruit + 1/2 protein (4g protein in whey)

 

Chai Latte Smoothie

We’re starting this year off right! A smoothie for lunch after an awesome day on the beach. This smoothie is a new one- Chai banana and avo with a dash of almond butter.

Ingredients:

  • 1 cup rice milk or alternative, or just plain cow’s milk
  • 2 frozen bananas
  • 2 tsp chai rooibos (or 1/2 tsp cinnamon, nutmeg, cloves),
  • 1/4 avo
  • 1 tsp almond butter

Blend and enjoy. This is an awesome brekki idea to add to the list.

Exchanges:

1 glass (half the amount made) = 0.5 milk + 1 fruit + 1 fat

Berry Mint Green Smoothie

I’m eating way more berries and greens for brekki these days to boost my antioxidant and folic acid levels. It’s a really important addition to keep healthy. So this was our Sunday breakfast- berry mint green smoothie.

Ingredients:

  • 1 cup berries
  • 1 frozen banana
  • 1 avo
  • handful of spinach
  • Mint
  • Water

Blend together and enjoy.

Exchanges:

1 glasse (half the amount made) = 1.5 fruit + 2 fats

Oat cakes

Gluten free, sugar free snacks.

Ingredients:

  • 250g oats, blended into a fine flour
  • 150ml warm water
  • 1 tbsp butter, melted
  • 1/2 tsp bicarb
  • pinch of salt and mixed dried herbs

Method:

  1. Preheat the oven to 180 degrees C
  2. Put the oatmeal in a large bowl
  3. Add the bicarbonate of soda and the salt
  4. Add the butter and hot water
  5. Stir well with a wooden spoon
  6. Finally use your hands to bring the soft paste together
  7. Sprinkle the work surface with oatmeal
  8. Roll out the dough – the thickness is up to you depending on whether you like thin or thick oat cakes
  9. Use a cutter to mark out the rounds
  10. Place on a baking tray
  11. Bake in the oven for about 15 minutes
  12. Remove from oven and allow to cool a little