Ingredients:

• 6 egg whites
• 2 egg yolks
• 4 serves of chocolate PROTEIN powder
• 100g of almond meal
• 2 and ½ teaspoons baking powder
• 1 Tablespoon of splenda
• 2 table spoons of cocoa
• 1 pinch of sea salt
• 1 pinch of cinnamon
•  ½ cup boiling water
• ½ cup olive oil
• 1 Tablespoon vanilla essence (or imitation vanilla)

Method:

1. Preheat oven to 180°C
2. Separate egg whites and keep two of the egg yolks in a separate bowl. Beat egg whites until stiff.
3. Combine the baking powder, protein powder, almond meal, splenda, salt, cocoa and cinnamon in a large bowl. Make well in centre and add the egg yolks, oil, vanilla and boiling water. Beat until smooth.
4. Fold mixture into the stiff egg whites.
5. Pour mixture into muffin tin and bake at 180°C for 20 mins. Let cool before serving.

• 2 table spoons olive oil
• 2x150g chicken breast – diced
• 60g thinely sliced zucchini
• 75g cubed eggplant
• 150g thinly sliced onion
• 50g sliced green capsicum
• 75 g sliced mushrooms
• 400g can tomatoes
• 2 garlic cloves, finely chopped
• 1 teaspoon crushed dried basil
• 1 tablespoon of vegetable stock
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper

Directions

1. Heat the oil in a large frying pan, add the chicken and saute, stirring for about 2 minutes. Add vegetables and cook, stirring.

2 Add tomatoes to the pan, stirring carefully. Stir in the garlic, vegetable stock, basil, parsely and pepper and simmer uncovered for about 5 minutes or untill fork goes easily into chicken.

Strawberry & Mozzarella Salad

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
• 1 8-ounce container of strawberries, hulled and sliced
• 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
• 1/4 cup fresh basil leaves, cut into ribbons

Directions

In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.

Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

Nutrition Info

Calories 150; Total Fat 12 g; (Sat Fat 3.5 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 6 g; Carb 7 g; Fiber 2 g; Cholesterol 15 mg; Sodium 320 mg

Excellent source of: Vitamin A, Vitamin C

Good source of:Protein, Vitamin K, Calcium, Manganese

Copyright Ellie Krieger, All rights reserved