Recipe courtesy of Sammo Matheson 👌 with a minor tweak to avoid soy…
Wok Tossed Zoodles with veg and healthy satay sauce.
2 tablespoons of organic almond butter
1 tablespoon of tahini
2teaspoons coconut aminos …(this is a “soy substitute” sauce)
1 teaspoon dried chili flakes
1/2 teaspoon of ground black pepper
1/2 teaspoon sesame oil
3 cloves of garlic crushed or finely chopped.
1 teaspoon of salt.
10 snow peas
Half a red pepper (capsicum) finely sliced into strips.
5 zucchini’s spiralized on a thick setting.
2 table spoon of extra virgin olive oil or any other healthy alternative.
Spiralize zucchini’s and place into a bowl.
Add salt and toss through zucchini noodles .
Place zucchini noodles into a strainer and sit the strainer on top of the bowl.
Place in fridge for 1/2 an hour.
Slice red pepper and chop garlic if not using crushed.
Wash and snap the tops of snow peas.
Add organic almond butter , coconut aminos , sesame oil ,chili,ground black pepper and tahini to a bowl and mix together.
Remove zucchini noodles from fridge.
(A lot of the liquid will have drained into the bowl by now).
Wash zucchini noodle under cold water to remove remaining salt.
Pat dry with paper towel.
Heat up oil in a wok on medium heat.
Add garlic and fry for 3 mins or until fragrant making sure not to burn the garlic.
Add red pepper and snow peas.
Increase the heat making sure to keep the vegetables and garlic moving so they don’t burn.
Toss for a further 3 mins.
Add zucchini noodles and toss for a further 2 mins.
Add satay mix to the wok and toss the vegetables for 2 mins.
Serve with lime wedge .
🍋🍋🍋PUCKER UP, LEMON LOVERS! 🍋🍋🍋
Can’t wait to make these…protein bars and balls don’t last long in our house because they are so yummy!
1 cup almonds blitzed up
4 scoops Arbonne vanilla protein
2 tablespoons chia seeds
Juice from 1 or 2 lemons
Zest of lemon (optional)
1/2 cup finely shredded coconut
Enough almond or coconut milk until you reach desired consistency
Combine all ingredients except almond/coconut milk in a bowl, adding your choice of milk to reach desired consistency. Form into balls and roll in extra shredded coconut if desired.Store in airtight container in fridge for up to a week. Yum!
Chocolate protein rice bubble slice.
2Tbsp Coconut oil
2Tbsp Brown Rice Syrup
1Tbsp Cacao Powder
2Scoops Chocolate Arbonne Protein Powder
2Cup Gluten Free Rice bubbles
Coconut and Sweet Potato Muffin Recipe
#foodiefriday #breakfast #snack
𝑩𝒓𝒐𝒘𝒏 𝒓𝒊𝒄𝒆, 𝒂𝒓𝒖𝒈𝒖𝒍𝒂, 𝒈𝒓𝒊𝒍𝒍𝒆𝒅 𝒗𝒆𝒈𝒈𝒊𝒆𝒔, 𝒉𝒖𝒎𝒎𝒖𝒔, 𝒍𝒆𝒎𝒐𝒏 𝒂𝒏𝒅 𝒕𝒂𝒉𝒊𝒏𝒊 𝒅𝒓𝒆𝒔𝒔𝒊𝒏𝒈 👌🏻
Gluten-Free Vegan Blueberry Oatmeal Muffins
1/4 cup coconut oil
1 cup unsweetened almond milk (or any other plant-based milk)
1 tablespoon apple cider vinegar
8 tablespoons maple syrup (or honey)
1 teaspoon vanilla extract
1 1/4 cup ground almonds (almond meal) *
3/4 cup rolled oats (ensure gluten-free if necessary)
1 1/4 cup gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
1 cup fresh blueberries
Rolled oats (ensure gluten-free)
1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
3. Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt, ground almonds and oats
4. Sift in the flour, baking powder and bicarbonate of soda
5. Mix well, adding a tiny splash more milk if it’s looking too dry
6. Add the fresh blueberries and fold in gently, to make sure you don’t crush them
7. Transfer the mixture between 8 muffin cases in a muffin tin
8. Sprinkle over oats to decorate
9. Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
10. Tastes best when fresh, but keeps covered in the fridge for up to a few days
**You can alternatively use almond flour
𝑴𝒐𝒓𝒏𝒊𝒏𝒈 𝒈𝒓𝒆𝒆𝒏 𝒔𝒎𝒐𝒐𝒕𝒉𝒊𝒆𝒔!! ..𝒋𝒖𝒔𝒕 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒎𝒊𝒍𝒌, 𝒇𝒓𝒐𝒛𝒆𝒏 𝒃𝒂𝒏𝒂𝒏𝒂 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒈𝒓𝒆𝒆𝒏𝒔 𝒃𝒂𝒍𝒂𝒏𝒄𝒆 👌🏼 𝒘𝒂𝒔 𝒔𝒐 𝒈𝒐𝒐𝒅!! 𝑲𝒆𝒊𝒕𝒉 𝒆𝒗𝒆𝒏 𝒍𝒊𝒌𝒆𝒅 𝒊𝒕!!!
3 𝒕𝒃𝒔𝒑 𝒐𝒇 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒐𝒊𝒍 (𝒎𝒆𝒍𝒕 𝒊𝒇 𝒔𝒐𝒍𝒊𝒅)
2 𝒕𝒃𝒔𝒑 𝒐𝒇 𝑨𝒓𝒃𝒐𝒏𝒏𝒆 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑷𝒓𝒐𝒕𝒆𝒊𝒏 𝑷𝒐𝒘𝒅𝒆𝒓
𝑶𝒓𝒈𝒂𝒏𝒊𝒄 𝑨𝒍𝒎𝒐𝒏𝒅 𝑩𝒖𝒕𝒕𝒆𝒓
1. 𝑴𝒊𝒙 𝒕𝒉𝒆 𝑷𝒓𝒐𝒕𝒆𝒊𝒏 𝒂𝒏𝒅 𝒕𝒉𝒆 𝑪𝒐𝒄𝒐𝒏𝒖𝒕 𝒐𝒊𝒍 𝒕𝒐𝒈𝒆𝒕𝒉𝒆𝒓 𝒂𝒏𝒅 𝒑𝒐𝒖𝒓 𝒋𝒖𝒔𝒕 𝒆𝒏𝒐𝒖𝒈𝒉 𝒐𝒇 𝒕𝒉𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒕𝒐 𝒍𝒊𝒏𝒆 𝒕𝒉𝒆 𝒃𝒐𝒕𝒕𝒐𝒎 𝒐𝒇 𝒆𝒂𝒄𝒉 𝒔𝒒𝒖𝒂𝒓𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒊𝒄𝒆 𝒄𝒖𝒃𝒆 𝒕𝒓𝒂𝒚, 𝒔𝒆𝒕 𝒕𝒉𝒆 𝒓𝒆𝒔𝒕 𝒐𝒇 𝒕𝒉𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒂𝒔𝒊𝒅𝒆.
2. 𝑭𝒓𝒆𝒆𝒛𝒆 𝒇𝒐𝒓 10 𝒎𝒊𝒏𝒔.
3. 𝑾𝒉𝒆𝒏 𝒕𝒉𝒆 𝒃𝒐𝒕𝒕𝒐𝒎𝒔 𝒉𝒂𝒗𝒆 𝒉𝒂𝒓𝒅𝒆𝒏𝒆𝒅, 𝒔𝒑𝒐𝒐𝒏 𝒐𝒏 𝒕𝒐𝒑 𝒂 𝒔𝒎𝒂𝒍𝒍 𝒅𝒐𝒍𝒍𝒐𝒑 𝒐𝒇 𝒂𝒍𝒎𝒐𝒏𝒅 𝒃𝒖𝒕𝒕𝒆𝒓 𝒂𝒏𝒅 𝒕𝒉𝒆𝒏 𝒅𝒓𝒊𝒛𝒛𝒍𝒆 𝒂 𝒔𝒎𝒂𝒍𝒍 𝒔𝒑𝒐𝒐𝒏𝒇𝒖𝒍 𝒐𝒇 𝒕𝒉𝒆 𝒓𝒆𝒎𝒂𝒊𝒏𝒊𝒏𝒈 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒐𝒊𝒍/𝒑𝒓𝒐𝒕𝒆𝒊𝒏 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 (𝒆𝒏𝒐𝒖𝒈𝒉 𝒕𝒐 𝒄𝒐𝒗𝒆𝒓 𝒕𝒉𝒆 𝒂𝒍𝒎𝒐𝒏𝒅 𝒃𝒖𝒕𝒕𝒆𝒓)
4. 𝑭𝒓𝒆𝒆𝒛𝒆 𝒇𝒐𝒓 15 𝒎𝒊𝒏𝒔.