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Posts tagged: protein

Red Seal's Health Blog


Raspberry Chocolate Coconut Slice

Step 1
Line a 28 x 18cm slice pan with baking paper.

Step 2
Place the dates, nuts, cocoa and coconut oil into the bowl of a food processor and process until the nuts are finely chopped and the mixture holds together.

Step 3
Press the mixture into the slice pan and then chill in the freezer while you prepare the filling. Wipe out the food processor bowl.

Step 4
Combine the raspberries, nuts, coconut, protein powder and maple syrup in the bowl of the food processor. Pulse until the raspberries and coconut are finely chopped.

Step 5
Spoon the mixture over the base and gently press to get an even layer. Return to the freezer for at least 1 hour before serving.

Step 6
Scatter the slice with grated chocolate and raspberries and then cut into slices. Allow to sit at room temperature for a few minutes before serving.

Leftover slice is best stored in a sealed container in the freezer.

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Rhubarb Cheesecake

Step 1
Place the dates and almonds into the bowl of a food processor. Process until the mixture forms crumbs.

Step 2
Divide the crumbs between 6 glasses and firmly press together.

Step 3
Wipe out the processor bowl.

Step 4
Drain the cashew nuts and combine with the coconut milk, protein powder, honey and coconut oil in the food processor. Process until the mixture is thick and creamy.

Step 5
Pour over the crumb base and then refrigerate for at least 2 hours.

Step 6
Preheat the oven to 180 C.  Chop the rhubarb into 2cm chunks and arrange in a baking dish.

Step 7
Drizzle with orange juice and sprinkle with coconut sugar.

Step 8
Cover with foil and bake for 15 minutes or until rhubarb is tender. Allow to cool.

To serve, top each cheese cake with rhubarb.

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Chia Protein Breakfast Puddings

Step 1

Combine the chia seeds, almond milk and vanilla in a bowl.

Step 2

Sprinkle over the protein powder and mix well.

Step 3

Spoon the mixture into serving jars, cover and refrigerate overnight.

Step 4

Top with fresh fruit and berries to serve.

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Vanilla Protein Pancakes

Step 1

Place oats into the bowl of a food processor or blender and blitz until finely chopped.

Step 2

Add eggs, almond milk, protein powder, salt and coconut oil into the blender.  Cover and then blend until smooth.

Step 3

Pour the mixture into a jug, cover and refrigerate for 1 hour.

Step 4

Heat a frying pan or crepe pan over a medium heat, add a drizzle of oil, swirling to cover the base.
Pour enough batter into the frying pan to just coat the surface. Cook for a minute or so before flipping the pancakes and then continuing to cook until lightly golden. Repeat with remaining batter.
Serve the pancakes with maple syrup, fresh fruit, toasted coconut etc…

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Banana Chocolate Ice Cream

Step 1

Place the bananas into a blender with the rest of the ingredients, cover and blend until smooth.

Step 2
Pour into a loaf tin or plastic container, cover and freeze until firm.

 

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Apricot Super Seed Protein Bars

Step 1
Line a 15x20cm tin with baking paper.

Step 2
Combine the almonds, apricots, seeds, coconut and protein powder together in a mixing bowl.

Step 3
Gently melt the coconut oil and honey together and pour into the dry ingredients. Mix well.

Step 4
Press the mixture into the prepared tin and refrigerate until firm.

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