Gooey Sweet Potato Brownies​Makes 8 brownies | Calories: 143kcal | Protein: 6.6g | Carbs: 27g | Fat: 3.8gIngredients2 cups grated sweet potato (roughly 1 medium sized sweet potato)2 eggs1/2 cup maple syrup1/2 cup extra virgin olive oil1 tablespoon of baking powder3/4 cup unsweetened cocoa powder (Green & Blacks is my fave)1/4 cup raw cacao powder (I like this one)1 scoop Awesome Supplements Vegan Protein Powder in Chocolate Salted Caramel (optional - if not using protein powder, sub for 2 tablespoons coconut flour)Method1. Preheat the oven to 185 degrees C2. Mix the grated sweet potato, eggs, maple syrup, vanilla extract and olive oil in a large bowl and then add the baking powder.3. Add the cocoa and cacao powder and then the protein powder (or coconut flour). 4. Pour the mixture into a baking tray lined with oiled greaseproof paper. A deep tin

I've been working on pancake recipes for as long as I've been working as a nutritionist! I love pancakes - preferably the traditional Scottish ones, but let's be honest - they're not the healthiest! I've made a few protein based pancake recipes before (you'll find the vanilla ones in Cut the Crap - No Bullshit Cookery 2) but I wanted to make a new recipe that was completely free from dairy and whey based protein powders. Mostly because I'm intolerant to whey protein - so you could say these are selfish pancakes. The protein powder I used for this recipe is from Pulsin - it is their pea protein blend which is totally plant based and is unflavoured, which suits this recipe perfectly. Order from the Pulsin website and enter code RWAT10 at checkout for 10% off. Ingredients1 banana1 egg1 tablespoon agave

HONEY GLAZED CARROT WEDGESIngredients 750g Carrots (peeled and cut into wedge shapes)2 tablespoons runny honey2 tablespoons olive oilPinch of salt & pepper​MethodPreheat the oven to 220 degrees and prepare a baking tray with parchment paper.Toss your carrot wedges in a mixing bowl with the olive oil and honey until evenly coatedPlace on a baking tray - make sure they are evenly spaced out and not lying on top of one another (they'll go soggy if they are).Bake in the oven for 15-20 minutes or until the wedges are slightly charred on the edges, the honey is caramelised and the carrots are cooked through.

Ingredients (Serves 4) 500g Sweet Potatoes 4tbsp Almond Milk 3 large eggs 4 large egg whites 4tbsp coconut cream 2tbsp coconut oil   2 scoops pea protein powder 1 tsp cinnamon Salt & Pepper   Method Boil the potatoes in their own skin until tender. When cool enough remove skins and mash potatoes. Warm the almond milk & beat it into the mashed potato, then allow to cook. Beat in the pea protein, eggs, egg whites, cream and seasoning until smooth and batter-like (should be pretty thick). Melt the coconut oil in a large non-stick frying pan. Make sure the oil is very hot, then drop two tablespoons of batter into the oil. Cook for around 2 minutes on each side. You can keep the pancakes warm in the oven while you finish cooking the whole batch. Serve immediately.

​Serves 4750g skinless Chicken Breast, cut into chunks1 Onion, sliced2 Garlic Cloves, crushed1 Red Pepper, diced1 large Potato, diced2 Carrots, sliced1 Chilli, sliced1 tsp Coconut Oil1 stalk Lemongrass, sliced550ml Light Coconut Milk2 Kaffir Lime Leaves2 tbsp Curry Powder1 tsp Ground Turmeric2 tsp Ground Cumin1 tsp Hot Paprika250ml WaterMETHOD1. Gently fry the onion & garlic in a frying pan for 1-2 minutes or until slightly browned.2. Add all of the ingredients to a slow cooker, stir to mix evenly and leave on low for 7-9 hours.

[caption id="attachment_847" align="aligncenter" width="332"] Serves 4[/caption] Ingredients 300g Quinoa 2 tablespoons extra virgin olive oil Juice of ½ a lemon 8 tablespoons of pomegranate seeds Small handful of chopped fresh parsley 1 x 400g tin chick peas (drained) 1 x teaspoon fresh red chill (finely chopped) ½ teaspoon cumin ½ teaspoon ground coriander 1 teaspoon paprika 1 tablespoon olive oil Salt & Pepper Method Pre-heat the oven to 200 degrees and line a baking tray with parchment paper. In a bowl, place the chick peas along with the spices and 1 tablespoon of oil. Toss the chick peas together with the spices until they are coated. Bake in the oven for 25 minutes or until crispy Meanwhile, cook the quinoa according to package instructions (note, you may need to soak this first) and set aside to cool. Once the quinoa is cooked and cooled slightly, add the pomegranate, parsley, lemon juice and oil and

It isn't a secret that my protein pancakes are THE BEST protein pancakes in the world. Therefore, I'm not going to keep the recipe a secret from you, especially on Pancake Day. Here's what you are going to need: (this is per person) 1 medium sized banana 1 medium egg 1 scoop of vanilla whey protein powder (it needs to be good quality - 95% isolate or above, and no shitty sugar and suchlike) 1 teaspoon of coconut oil (extra virgin, decent stuff)

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