12. February 2013 by swissfitchick
Today is the recipe party continuing. I’ve got a 2 course meal for you🙂
As announced in yesterday’s post I did some baking & cooking on the weekend (don’t I always?) and this time I had no fails at all. Let’s start with the first savory course just to be followed by a nice dessert/snack.
This one is PERFECT for meal prep and to take on the go. It’s not a big thing to cook it and once you have it, you can enjoy it all week, hot, cold, on a plate or on hand🙂 You can also freeze it and warm up. It is loaded with good stuff and very well balanced. Fact is, I don’t enjoy ANY food that might be balanced or healthy but isn’t tasty. So I made this VERY tasty.
150g ground boneless/skinless chicken, cooked
50g buckwheat flour or oat flour (process 50g oats)
2 tbsp nutritional yeast (optional – I love it)
150g broccoli, raw, chopped
1 tbsp lemon pepper
1 tsp salt
1,5 tbsp chives
1 tbsp oregano
1 tsp ginger
1 tsp baking powder
Preheat oven to 200°C
Mix the spices, yeast and the flour in a large bowl.
In a smaller bowl, whisk eggwhites until fluffy.
Add eggwhites to flour/spice mix.
Add remaining ingredients and stir well with a spoon until well combined.
Spread a square baking form with a baking sheet.
Pour the meatloaf mix in to the form.
Bake on low-middle level by 200°C for 30 minutes.
Let cool and enjoy.
So now on to the sweet stuff. This is the recipe I created last Friday night and which was published by PerfectFit.
Ingredients for 8 muffins:
5 large strawberries
1 large banana
2 tbsp cocoa powder
1-2 scoops of Protein Powder ( I used Perfect Fit )
1/2 tsp baking powder
1 tbsp cinnamon
1 tsp vanilla
Dash of salt
Dash of almond milk
Preheat oven to 180°C
Wash and chop the strawberries into small pieces and set aside.
Whisk the eggwhites until fluffy.
Add the other ingredients to the eggwhites and blend until smooth.
Mix in the berries.
Pour the batter into paper muffin forms.
Bake for 10-15 minutes by 180°C on middle level.
PS. If you want them a bit more ‘moist’ add 1TBSP Almond Butter to the dough.