1 Salmon skewers with avocado and tomato salsa
Serves 1
½ red onion, finely chopped
1 small red chilli, seeded and chopped
4 cherry tomatoes, or 1 salad tomato, diced
Handful of kale, roughly chopped
1 large avocado
Small bunch coriander, chopped
Juice 1 lime
1 tbsp white wine vinegar
Salt and pepper, to taste
1 medium salmon fillet (120g), cut into chunks
1 tbsp sweet chilli sauce
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1 Preheat the grill to a medium heat. To make the salsa: in a medium bowl, mix the onion, chilli, tomatoes, kale, avocado, coriander, half of the lime juice and vinegar with some seasoning. If you’re making this salsa in advance, omit the avocado and coriander, and add these ingredients to the mixture when you’re ready to eat.
2 Thread the salmon chunks onto a metal skewer. Mix the remaining lime juice with the sweet chilli sauce and use to coat the salmon.
3 Grill the skewers for 4-5 mins on each side. When ready, serve the salmon on top of the salsa, and garnish with a handful of chopped chives or spring onion.
2 Iced caramel and vanilla protein latte
Serves 1
250ml almond milk, or milk of your choice
1 shot espresso
1 scoop vanilla MaxiNutrition Promax
1 tbsp melted coconut oil
1 ½ tsp vanilla extract
Handful of crushed ice
1 tbsp calorie and sugar-free caramel syrup (optional)
1 In a high-powered blender, mix together the almond milk, espresso, vanilla protein, coconut oil, vanilla extract and crushed ice.
2 Pour into a glass and drizzle over the caramel syrup, if using. Serve and enjoy.
3 Protein carrot cake
Serves 6
For the cake:
1 large carrot, grated
60g desiccated coconut
157g grass-fed butter, melted
120g buckwheat flour
60g vanilla MaxiNutrition Promax
150g reduced-fat almond flour
120ml almond milk
60ml water
4 tbsp honey
1 tsp vanilla extract
1 tsp baking powder
For the frosting:
1 cup macadamia nuts, soaked for 2 hours
3 tbsp coconut oil, melted
2 tbsp honey
1 tbsp lemon juice
1 ½ tsp vanilla extract
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1 Preheat the oven to 160°C/140°C/gas mark 3, then grease and springform tin 4.50 x 12 x 13cm. In a blender, mix together the cake ingredients until smooth, then pour into the loaf tin and bake for 30-40 mins, or until a toothpick comes out clean.
2 Leave the cake to cool as you make your frosting by blitzing together each of the ingredients until smooth and creamy. Add more sweetener or vanilla extract, if desired, then spread over your cooled cake before cutting into slices and enjoying.
4 Shepherd’s pie with cheesy cauliflower mash topping
Serves 4
1 large head cauliflower, cut into florets
15g grass-fed butter
1 garlic clove
1 onion, peeled and finely diced
2 carrots, peeled and finely diced
2 sticks celery, diced
500g minced lamb
2 tbsp tomato purée
1 glass red wine
400ml homemade stock
Small bunch fresh rosemary
100 grated cheddar cheese
30g grass-fed butter or olive oil
Salt and pepper
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1 Preheat the oven to 200°C/180°C fan/gas mark 6. Bring a large pan of water to the boil, add in the cauliflower florets and cook for about 10 mins, or until tender. Drain and set aside to cool.
2 In the meantime, heat the butter in a large pan and gently fry the garlic, onion, carrots and celery for around 5 mins.
3 Tip in the mince, then continue to cook until browned. Stir in the tomato purée and red wine and cook gently for a few mins, or until the wine has reduced.
4 Pour over the stock and scatter over some rosemary leaves, seasoning to taste. Now, bring your meat to the boil, before turning the heat down and leaving to simmer with the lid on. Keep checking the mince, adding a splash of water if it looks like it’s drying out.
5 Now, put your cauliflower florets in a food processor and blitz until smooth. Add in the cheese and butter, along with a generous pinch of salt and pepper; then mix again.
To assemble, tip your cooked mince into an ovenproof dish. Smooth over the cauliflower mash, then bake for around 30 mins, or until golden.