by Lucy Provenzano | Nov 4, 2018 | Recipes
High Protein Vegan Chocolate Cheesecake (Makes 2 individual cheesecakes) Ingredients: For the base: 4tbsp oats ground into flour2tsp coconut oil1tbsp honeyFor the cheesecake:100g firm silken tofu2tbsp sweet freedom chocolate sauce1tbsp coca powder1tbsp honey...
by Lucy Provenzano | Oct 25, 2018 | Recipes
Anti-Inflammatory Lentil and Bean Curry (Serves 3-4) Ingredients: 1tbsp coconut oil 1 large onion, chopped 2 cloves garlic, finely chopped 1.5tsp turmeric 1tsp ground cumin 1/2 tsp ground cinnamon 1/4 tsp ground coriander large pinch black pepper 50g creamed coconut 1...
by Lucy Provenzano | Oct 15, 2018 | Recipes
Vegan Crispy Tofu Stir-Fry (Serves 1) Ingredients: 100g firm silken tofu 1tbsp reduced salt soy sauce 2tbsp cornflour 1tbsp coconut oil 1/4 onion 1/2 clove garlic 40g white cabbage, finely shredded 1/2 small carrot 1/2 small red pepper 5 asparagus spears 1tbsp soy...
by Lucy Provenzano | Aug 3, 2018 | Recipes
This recipe was born out of a desperate need for an exciting but healthy weekend brunch. Packed with antioxidants, blueberries make a great addition to this dish which is already rich in choline and healthy fats from the eggs and the seeds in the bread – great...
by Lucy Provenzano | Aug 3, 2018 | Recipes
My attempt to prove that eating less meat doesn’t have to be boring or low-protein. This delicious high protein creamy pasta bake is popular with both veggies and meat eaters alike looking for something a bit different and exciting for dinner. Have a go and let...
by Lucy Provenzano | Jun 24, 2018 | Recipes
Summer is the perfect time for light, tasty but healthy recipes. I use this Asian-inspired prawn salad bowl as a handy meal post-workout as it’s packed with protein, healthy fats and carbs to replenish your energy stores, plus, it only takes about 20 minutes to...
