Chocolate Protein Mousse in Chocolate Cups

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Makes 12

Preparation time: 20 minutes

Ingredients:

For Chocolate cups

4 TBSP extra virgin coconut oil

1.5 TBSP cacao powder

1 TBSP raw honey

For chocolate protein mousse

1 avocado

1 scoop Chocolate Optimum Gold Standard Whey

2-3 TBSP water

2 TBSP cacao powder

-Top with raspberries-

Method:

Place the 12 miniature silicone patty cups in the freezer. Freezing them will make it easier to set the chocolate cup.

Mix the chocolate ingredients together and one by one pour the chocolate into each chilled patty cup. Place each cup on its side and slowly rotate around so the chocolate covers the sides. Place all the cups back into the freezer.

Mix the water and protein powder together, cut the avocado up and place in a processor along with the cacao powder and mixed protein powder. Process until it turns into a mousse texture.

Take the chocolate cups out of the freezer and peel them out of the silicone patty cups. I used a piping bag to put the mousse into the chocolate cup. Top with raspberries.

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‘Nutella’ Fudge Slice

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Preparation time: 15 minutes

Setting time: 20 minutes

Ingredients:

Base:

1 cup hazelnut meal

1.5 TBSP cacao powder

2 TBSP extra virgin coconut oil

1 TSP raw honey

Topping:

1.5 TBSP cacao powder

2 TBSP extra virgin coconut oil

1 TSP raw honey

2 TBSP cashew butter

2 TBSP coconut butter

Method:

Combine all the base ingredients together in one bowl and the topping ingredients in a separate bowl.

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This recipe fits two 12cm by 5 cm tins. Split the mixtures between the two tins.

Compress the base mixture by pressing down on it with a fork, or by hand.

Then spread the ‘nutella’ layer on top of the base.

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Place the slice in the fridge or freezer to set.

Mango chicken

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Serves 2

Preparation time: 5 minutes

Cook time: 10 – 15 minutes

Ingredients:

2 chicken breasts

1 TBSP coconut oil

1 TSP chilli powder

1 mango or 2 if you would like to decorate your plate like mine

1 TBSP cashew butter

¼ cup unsweetened desiccated coconut, ( plus a handful for the decoration )

Method:

Wash and dice chicken, add the coconut oil and then the chicken to a non stick frying pan and cook on a medium heat.

Add the chilli powder and  desiccated coconut, continue to cook for another 5 minutes

Dice the mango and add to chicken, stir through allow to cook for another 10 minutes.

Reduce the heat to low, add the cashew butter and stir through for another minute.

Peanut Butter Cups

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Makes 20

Preparation time: 25 – 30 minutes

Setting time: 5 minutes

Ingredients:

For chocolate:

11 TBSP extra virgin coconut oil

4 TBSP cacao

2 TBSP honey

For peanut butter:

2 TBSP organic peanut butter

1 TSP raw honey

1 TBSP cashew butter

1 TBSP coconut butter

½ cup water

Method:

Mix the chocolate ingredients together in one bowl and the peanut butter mixture in a separate bowl. Ensure both mixtures are soft enough to work with but not to runny otherwise they will not set properly.

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Fill miniature patty cups 1/3 with the chocolate ( remember to leave about half of the chocolate for the topping  ). Set in the freezer for about 5 minutes.

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Add about a TSP of the peanut butter mixture on top of the set chocolate. Set this in the freezer for 5 – 10 minutes.

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Cover with the remaining chocolate mixture.

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Place chocolates in the freezer for another 5 minutes.

‘Spaghetti’ and Meatballs

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Serves 3

Preparation time: 15 minutes

Cook time: 35 – 40 minutes

Ingredients:

For spaghetti:

1 TBSP extra virgin coconut oil

6 large carrots

2 large zucchinis

1 TSP Himalayan pink salt

For meatballs:

600 grams of extra lean beef mince

600 grams of extra lean pork mince

1 TBSP extra virgin coconut oil

1 TBSP Himalayan pink salt

2 TBSP Italian herbs

1 TSP rosemary

1 TSP thyme

Parmesan cheese (optional)

For tomato sauce:

3 truss tomatoes

1 TBSP chilli powder

1 TSP Himalayan pink salt

1 TBSP Italian herbs

Method:

Wash tomatoes, roughly chop them and add to a non stick frying pan on high heat. Add the salt, chilli powder and herbs, stir the ingredients and break the tomatoes down with a plastic spatula as they cook.

Leave the mixture to boil for a few minutes and then reduce to a low heat. It should take about 10 minutes in total.

While the sauce is cooking you can start on your spaghetti, wash the carrots and zucchinis and spiral them, continue to stir the tomato sauce as you work.

Add the 1 TBSP of coconut oil to a medium heat non stick frying pan, depending on your preference if you don’t want the carrots to be too hard cook them first and then add the zucchini later as the zucchini will cook a lot faster. Add the salt and stir, will take about 5 – 10 minutes to finish.

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For the meatballs combine the meats, salt and herbs together and compress them into balls, I made 17 from this mixture.

Add 1 TBSP of coconut oil to a non stick frying pan on medium heat and add the meatballs.

After about 10 minutes turn the meatballs over and leave to cook for another 10 minutes.

Cashew Chicken

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Serves 4-5

Preparation time: 5 minutes

Cook time: about 20 minutes

Ingredients:

4 chicken breasts

1 TBSP extra virgin coconut oil

1 TBSP cashew butter

1 TBSP paprika

1 TSP Himalayan pink salt

1 TSP garlic powder

1 TSP chilli powder

½ cup – 1 cup of cashews

Method:

Wash and dice chicken breasts.

Turn frying pan to a medium heat and add 1 TBSP coconut oil

Add diced chicken and spices, continue to stir through.

When the chicken is almost cooked (around 15 minutes) add 1 TBSP of cashew butter to the chicken and change the heat to a low simmer.

Add the cashews, stir through and serve.