1. BLUE ALMOND FLOUR GRIDDLE CAKES W/ MAPLE JAM
388 kcal
54g Carbohydrate
7g Fat
22g Protein
• 2 TBS Almond flour
• 1 TBS Vegan Vanilla Protein Powder or corn flour
• 1 TBS Cassava Flour
• ¼ TSP Baking Powder
• ¼ TSP Salt
• Pinch of cinnamon
• 1 EGG could also use flex egg
• 40ml almond milk or any plant-based milk
• 1 TBS apple cider vinegar
• 1 TSP Honey
• 2 TBS unsweetened apple sauce
• 30g Blueberries (mash it for blue color)
• 150g pomegranate seeds
• 50g blueberries
• 1 TBS Maple syrup
• 2 TBS Chia Seeds
Step 1:
Add all the dry ingredients to a bowl.
Step 2:
Add all the wet ingredients to a separate bowl and combine the wet and the dry ingredients. Stir in the blueberries or mash them up for a blue cake batter (could also use spirulina).
Step 3:
Combine all the ingredients for the maple jam in a small pot and cook for approx. 5 minutes on medium heat.
Step 4:
Panfry the griddle cakes.
2. SEXIEST SALAD IN NYC
241kcal
16g Carbohydrates
14g Fat
9g Protein
• 15g Cashew Crème
• 15g Tahini
• 20ml Lemon juice
• 5g Dijon mustard
• 60ml coconut milk
• A pinch of salt
• Garlic
• 50g lettuce
• 5g chia seeds
• 50g chickpeas
• 10g sprouts
• 50g mixed berries
• ½ a peach
• 5g slices almonds
3. BLACK GARLIC BBQ BURGER W/ DAILY GREENS
8 Burgers:
955 kcal 119kcal
99g Carbohydrates 12.5g Carbohydrates
32g Fat 4g Fat
46g Protein 5.7g Protein
• 130g sweet potato
• 400g black beans and chickpeas
• 1 sping onion
• 60g carrots
• Flexegg or 1 large egg
• garlic powder
• cumin
• coriander
• smoked paprika
• chili (fresh or flakes)
• 1 tbsp tamari or coconut aminos
• 1 tbsp lime juice fresh
• Black pepper
• 40g gluten free oats
• 1 tsp cassava flour
• 50g vegan cheese optional
• desiccated coconut
Extras:
• Lettuce
• Sweet potato fries
Step 1:
Cook the sweet potato together with a splash of water in the microwave for approx. 5 minutes. Cool down and mash into mousse.
Step 2:
Place the beans, spring onion and carrot into a large bowl and mix. Set aside 130g and place rest in a food processor.
Step 3:
Place the remaining base ingredients, apart from the oats, cassava and cheese, in a food processor. Blend roughly.
Step 4:
Stir in the oats, cassava and reserved bean mix and let it firm up in the fridge.
Step 5:
Roll the chilled mix into burgers and gently coat with coconut.
Step 6:
Fry the burger buns for 4 minutes in a olive oil covered pan for immediate use or let them bake in the oven for around 20 minutes. Enjoy the rest during the week. They last up to 5 days in the fridge in a container or feel free to freeze them.
Music:
Music by Neovaii – Nothing to Lose – https://thmatc.co/?l=6E023AAE
Music by Tray Haggerty – Blossom! (feat. Mayila) – https://thmatc.co/?l=8BB7FAF9
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