Surfer's Granola - Wave goodbye to hunger ( see what I did there...)

Ingredients

MAKES ABOUT 1.1 ltr 

• 2 1/4 cups old-fashioned oats
• 1 tablespoon golden or other flaxseeds (optional)
• 3/4 Teaspoon of Rock Salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/3 cup honey
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons (packed) light brown sugar
• 3/4 raw almonds, coarsely chopped
• 1/3 cup cashews
• 1/3 cup raw sunflower seeds
• 1 tablespoon sugar
• 1/2 cup raisins
• Yogurt
• Thinly sliced mangoes, papayas, or other fresh fruit

Preparation

Heat oven to 300°. Mix oats, millet and flaxseeds (if using), 1/4 tsp. salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.

Bring honey, 2 Tbsp. oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.

Bake oat mixture, stirring 2–3 times, until dark golden brown, 50–60 minutes. Place sheet on a wire rack and let oat mixture cool completely.

Increase oven temperature to 350°. Mix remaining 1/2 tsp. salt, remaining 2 Tbsp. oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 10–12 minutes. Place sheet on a wire rack and let nut mixture cool completely.

Combine oat mixture, nut mixture, and raisins in a large bowl. DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.

Serve granola in bowls with yogurt and sliced fresh fruit.

Time for a Brazilian?! - Brazilian Style Chilli Con Carne!

This recipe for a cheeky Brazilian picadillo is a great alternative to standard Chilli. 

Picadillo is a traditional dish made across Latin America.  In this Brazilian version you'll discover some toasty flavors from the cloves and cinnamon . Plus there is sweetness from the raisins, before a  savoury poke thanks to the olives and capers. 

The recipe below will give you 6 portions, so freeze that bad boy for later!

Prep Time: 10 mins | Cook Time: 50 mins | Kcal 375 | Protein: 44g | Carbs: 25g | Fat: 11g 

Ingredients

• 800g lean beef mince
• 1 tbsp coconut oil
• 2 red onions, chopped
• 4 cloves of garlic, chopped
• 1 green pepper, chopped
• 100g green or black olives, sliced
• 75g raisins
• 70g capers, rinsed and drained
• 2 (400g) tins of chopped tomatoes
• 40ml white wine vinegar
• 1 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp smoked paprika
• ½ tsp chilli powder
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp salt

Method

1. To make the picadillo you’ll need to start things off by heating the coconut oil in a large pan on a medium/high heat
2. Add the onions, pepper and garlic to the pan and fry for a couple of minutes
3. Add the mince to the pan and cook for a few minutes until it has browned
4. Add the raisins, capers, olives chopped tomatoes, vinegar and all of the herbs and spices and mix through
5. Cover with a lid, reduce the heat to low and simmer for around 40 minutes until the sauce has thickened
6. Serve

Go nuts for Breakfast! - Coconut quinoa & chia porridge

• 175g quinoa
  
  

  
  

  
  
  

  
• ½ vanilla pod, split and seeds scraped out, or ½ tsp vanilla extract
• 15g creamed coconut
• 4 tbsp chia seeds
• 125g coconut yogurt

For the topping (to serve 2)

• 125g pot coconut yogurt
• 280g mixed summer berries, such as strawberries, raspberries and blueberries
• 2 tbsp flaked almonds (optional)

1. Activate the quinoa by soaking overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one).
2. Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. Stir in the chia with another 300ml water and cook gently for 3 mins more. Stir in the pot of coconut yogurt. Spoon half the porridge into a bowl for another day. Will keep for 2 days covered in the fridge. Serve the remaining porridge topped with another pot of yogurt, the berries and almonds, if you like.
3. To have the porridge another day, tip into a pan and reheat gently, with milk or water. Top with fruit - for instance, orange slices and pomegranate seeds.

Stuffed Turkey and Sweet Potato - Gobble down some gains!

Ingredients

• 2 sweet potatoes
• 1 shallot
• 1 garlic clove
• 8 black olives, pitted
• 1 egg
• 60 g baby spinach
• 1 turkey breast, cut into strips
• 1 tbsp olive oil
• 1 avocado, diced
• 1 lemon, juice and zest
• 2 pinches chilli flakes

  Method

  • Prick your sweet potatoes with a fork and then lay them on a baking tray, lined with baking paper. Stick them in the oven on 180C and bake for 50-70mins until they are soft to squeeze.
    
  • Now finely chop the shallot, garlic and pitted black olives, then whisk the egg and mix them all together. Toss the spinach on top and season with black pepper.
    
  • Lay the turkey slices on a cutting board and evenly divide the spinach filling onto the top end of the slices. Roll the turkey slices into spiral wrap shapes and hold in place with two toothpicks per wrap.
    
  • Heat a large pan on high heat with olive oil and sear the stuffed turkey breasts for three minutes on each side. Serve with diced avocado in the sweet potato and garnish with lemon juice, chilli flakes, salt and pepper.
    
    378 calories (Per serving) - Serves 1
    33g protein
    55g carbohydrates
    14g fat (2g saturated)
    8g fibre
    

Caramelised Pineapple Pudding! Who said high protein couldnt taste good!

Ingredients

• 2 pineapple rings
• 2 pinches sugar
• 1/2 dark chocolate bar
• 1 lime
• 1 handful plain popcorn
• 1 small pot bio yoghurt

  Method

  • Melt the sugar in a non-stick pan until golden, then add the pineapple rings, Colour the
 rings on both sides,
 add the juice and 
boil to a syrup. Remove from the heat; 
while it cools, break the chocolate – leaving a small chunk for grating at the end – into a heatproof bowl.
  • Place it over a pan of simmering water until it melts, then dip the popcorn in to coat. Put each piece on a non-stick baking sheet and shove it in the fridge until the chocolate sets, then grate the zest and squeeze the juice of the lime into the yoghurt. 
  • “To serve, place a pineapple ring in the centre of a chilled plate, spoon over some syrup, then yoghurt, and sprinkle with popcorn.
    
    282 calories (Per serving) - Serves 1-2 people
    15g protein
    51g carbohydrates
    14g fat (8g saturated)
    

Poached Egg with Spicy Chard! No meat? No problem!

Ingredients

1 tablespoon olive oil
4 cloves garlic, minced
1 white onion, diced
82 grams chickpeas, drained
1 can diced tomatoes
1 teaspoon cumin
1 1/2 teaspoons cinnamon
2 teaspoons paprika
1/2 tablespoon red pepper flakes
350 grams Swiss or red chard, chopped
6 eggs
Fresh basil, for garnish

Directions

1. Preheat oven to 400°F.
2. Heat oil in ovenproof skillet over medium heat. Add onion and garlic and sauté for five minutes. Add chickpeas and sauté for another three minutes.
3. Add diced tomatoes, cumin, cinnamon, paprika, red pepper flakes, and bring to a boil. Turn the heat down to simmer for 10 minutes.
4. Add Swiss chard and cook down for about one minute.
5. Make six little wells in the tomato and chard mixture, and add eggs to the skillet slowly.
6. Move the skillet to the preheated oven, and bake for 15 to 20 minutes or until the whites are set.
7. Remove from oven, sprinkle with basil, serve, and enjoy.

20g of Protein in each serving, recipe serves 3

Italian Style Lemon Chicken! Be on your best behaviour with citrus flavour!

Ingredients

• 4 chicken breasts, sliced down the middle
• 2 tbsp. lemon juice
• 60ml white wine
•  2 lemons, halved
•  50g Honey
• 2 tbsp orange juice
• Pinch of dried rosemary
• 1 tbsp. olive oil
• Pinch of black pepper
• Fresh chopped parsley to garnish

  Method

• In a bowl, combine the honey, lemon juice, orange juice, chili flakes, rosemary and white wine.
• Heat a deep frying pan on a medium heat and dry fry the four lemon halves until lightly browned, remove from the pan and set aside.
• Add the olive oil to the pan and add the chicken breasts. Gently fry for around 10 minutes or until they are thoroughly cooked through.
• Pour the sauce mixture over the chicken and gently simmer for a few minutes until it has reduced and thickened.
• Serve the chicken and sauce with a slice of lemon, your favourite vegetables and garnish with the fresh parsley.

35g of lemony, chickeny protein!