Creamy Quinoa & Cashew Bake

You can’t go wrong with a potato bake. It is one of my favourite dishes to accompany special occasions.

However, as potato bakes are rich with thick cream, sour cream, cheese and of course; potatoes, I designed an alternative recipe.

This recipe retains the iconic flavours and creaminess of the legendary potato bake, however it does so at a slightly lower calorie cost.

This recipe is vegan, however can be modified to suit other diets if required.

Serves5
Calories per serve304
Protein per serve12.1g
Cooking time50 minutes
Prep Time15 minutes

Ingredients:

  1. Florets from 1 head of broccoli chopped into medium-small pieces
  2. 1 carrot chopped into small chunks
  3. 1 brown onion
  4. 180g quinoa
  5. 1/2 cup nutritional yeast
  6. 1 cup raw cashew nuts
  7. 1.5 cup of boiling water
  8. 1.5 cups vegetable broth (or beef stock for non-vegan flavour)
  9. 2 tbsp garlic powder

Method:

Part 1 Cashew Cream: Put the cashews into 1 cup of boiling water and let them stand for 10 minutes. Then drain the cashews and add them + the remaining 1/2 cup of water to a blender. Blend until creamy paste forms.

Part 2 Quinoa Casserole: Preheat the oven to 180˚C. Add all remaining ingredients + cashew cream into an oven safe dish. Stir well until all are incorporated. Place dish in oven for 50 minutes or until top is golden brown and quinoa has cooked.

Enjoy!


Rich Chocolate Protein Bites (V) (DF)

This summer I’ve been seeking out protein balls/bites/bars wherever I go. This could be due to my incessant need to eat, or because they are fReAkInG delicious.

Either way, my recent obsession has prompted the careful creation of a rich, chocolate-y recipe that combines all my favourite protein ball ingredients in one.

This makes 10 bites:

You will need:

*Costs are based on supermarket prices for a full packet of each ingredient.

To make: Combine all ingredients in a bowl, squish it into a square pan and chill in the fridge.

To serve, you can make cute little designs on the square bites (e.g. with almonds as above), or you can top them with desiccated coconut, or crumbled peanuts, or whatever floats your boat.

These little guys have around 10g of protein in them.. yet they taste like chocolate cookie dough. ENJOY!

High Protein, High Fibre, Summer Smoothie Bowl

Before we start, here’s the breakdown: 

Calories: 219 (335 with 1 tbsp peanut butter topping) 

Protein: 26g

Fat: 5g | Fiber: 14g | Carbs: 23g

Prep time: 5 mins 


Now that summer’s approaching here in Australia, a smoothie bowl is the perfect refreshing breakfast or lunch. 

I have curated the perfect recipe using healthy ingredients for vitality and energy. The key ingredient here (which I discovered recently and have been loving) is the Raw Slim &  Tone Protein by Amazoniathis stuff has around 7.5mg of iron in it. 

Incorporating this powder into a smoothie bowl gives it an irresistible nutty chocolate taste, as well as packing it with protein and iron for satiety and energy throughout the day. 

In my bowl I have: 

  • 30g Slim & Tone Protein 
  • 1 cup baby spinach 
  • 1/2 cup frozen blueberries 
  • 1/2 cup almond milk 
  • 1 tbsp psyllium husks (optional – but good for digestion of the protein) 
  • 1/4 cup water 
  • You can also add some extra nutrients such as the collagen and pro/pre-biotic powders from Vida Glow and The Beauty Chef

Whip these up in a blender, and pour them into a bowl. I also like to garnish with Carman’s fruit free muesli, seasonal fruits, healthy nut butter’s etc. 

I think I’m going to be trying some home-made bread recipes this weekend… will keep you updated! Let me know if there’s anything else you’d like me to try! 

xx