Eat it on the Go
Shrimp & Turkey Bacon Salad
Shrimp and Turkey Bacon Salad
This play on Cobb salad is super-fast to put together, and is perfectly cool for the hot summer days ahead!
Serves 1
🥄 1 c cooked shrimp
🥄 2 slices turkey bacon, cooked and diced
🥄 2 tbsp feta cheese
🥄 1 small head romaine lettuce
🥄 Your favourite salad dressing
Top the romaine with the shrimp, turkey bacon and feta. Dress as you like and enjoy. Preferably outside and in the shade!
Chocolate Yogourt
Chocolate Yogourt
So, right now I’m working towards a fitness photo shoot. That means stripping off some fat to let my myscle shine through. I’m not doing anything extreme in the way that I eat, but I am being a bit more mindful. But chocolate cravings are real. And they need to be satisfied. You have to use your imagination a little bit, but truly only a little to enjoy this. It tastes way more like chocolate mousse than you would think.
Serves 1
🥄 1 c plain Skyr
🥄 1 tbsp cocoa powder
🥄 5 drops dark chocolate flavoured stevia
🥄 2 tbsp sugar free chocolate chips
Stir all of the ingredients together, except for the chocolate chips. Once stirred through, add the chocolate chips and enjoy!
Rocky Road Protein Bars
Rocky Road Protein Bars
THESE. ARE. SO. GOOD. Do not miss! My fantastic coach recently asked me to create for her something super chocolatey. And so, here you have it. These truly are super chocolatey. They will 100% satisfy your chocolatey cravings. And you’ll have zero guilt while doing so!
Makes 8 bars
🥄 1 ¼ c rolled oats
🥄 ¼ c cocoa power
🥄 2 scoops chocolate protein powder
🥄 4 whole eggs
🥄 ½ c + 2 tbsp almond milk
🥄 ¼ c chopped walnuts
🥄 2 tbsp sugar free chocolate chips
Preheat the oven to 350F.
Add all ingredients to a mixing bowl and stir through very well.
Line an 8 x 8 square baking tin with parchment paper. Pour the batter into the baking tin. If needed shake the pan to distribute the batter evenly.
Bake for 20 – 25 minutes, or until a toothpick inserted in the centre of the tin comes out clean.
Once cooled, slice into 8 bars and enjoy!
Beet Chips
Beet Chips
These beet chips will perfectly satisfy your snack cravings…crunchiness galore – and they are so pretty too!
Serves 1
🥄 4 beets
🥄 1 tsp sea salt
Wash and peel the beets. Use a mandolin to thinly slice the beets. Set your dehydrator to 175. Lay out the beets on the trays, and top each beet with a tiny little sprinkle of sea salt. Allow to dehydrate for about 12 – 16 hours, then enjoy that crunchy goodness!
Chocolate Mint Overnight Oats
Chocolate Mint Overnight Oats
Guys….this is magic! Chocolate mint is pretty much life, right? This healthy breakfast (or perfect afternoon snack) is amazing. Be careful with the peppermint extract and use a light hand – it’s strong stuff!
Serves 1
🥄 1/3 c rolled oats
🥄 1 tbsp cocoa powder
🥄 1 ½ c plain Greek yogourt
🥄 1/8 tsp peppermint extract
🥄 5 – 10 drops chocolate flavoured liquid stevia
🥄 2 tbsp – 1/3 c almond milk (or use your milk of choice)
🥄 1 ½ tbsp sugar free chocolate chips (or cocoa nibs)
Mix all ingredients, except for the chocolate chips, together in a container with a lid. Adjust the amount of milk so that you are able to get the consistency that you like. I like my oats to be nice and thick, so I only add a touch of milk. Pop the lid on the container and stick the container in the fridge overnight. When ready to serve, top with the chocolate chips.
Roasted Red Pepper Dip
Roasted Red Pepper Dip
Dip is where snack life is at, right? But so many prepared dips are chock full of fats, and do not offer up much in the way of protein. So they are easy to eat lots of, but they won’t give you good bang for your buck, unfortunately. My take on roasted red pepper dip is super delicious, and doesn’t call for any sacrifice on flavour. I recommend using Skyr over Greek yogourt to keep the dip from getting too thin.
Serves 1
🥄 100 g plain Skyr
🥄 2 tbsp goat cheese
🥄 1 whole roasted red pepper, well drained and rough chopped
Add all ingredients to the mixing cup of an immersion blender. Blend for about a minute and enjoy.
Egg & Asparagus Salad
Egg and Asparagus Salad
This salad is full of protein, carbs, and veggies. Use a nice olive oil-based Italian dressing (or make your own) and you’ll have a complete meal with healthy fats too! If you want to meal prep this, the salad keeps very well in the fridge – just slice the eggs and top each serving with dressing immediately before eating.
Serves 1
🥄 2 hard boiled eggs, peeled and sliced
🥄 8 stalks asparagus, blanched, cooled and chopped into 1” pieces
🥄 ½ c black beans
🥄 A few pickled onions
🥄 Italian salad dressing
Mix all these ingredients together and enjoy!
Grilled Chicken & Sweet Potato Salad
Grilled Chicken & Sweet Potato Salad
But….that doesn’t mean I won’t be doing my best to make the meals yummy!
🥄 1 grilled chicken breast, cubed
🥄 ½ sweet potato, cubed and roasted (or air fried)
🥄 Salad greens
🥄 ½ sweet potato, cubed and roasted (or air fried)
🥄 ¼ cup plain Greek yogourt
🥄 ½ tbsp taco seasoning
🥄 ½ lime, juiced
To make the dressing, mix together the Greek yogourt, taco seasoning and lime juice.
Top salad greens with warmed chicken and sweet potato. Top with the dressing.
Cheddar cheese makes an excellent additional topper to this salad!
Curried Turkey Salad
Curried Turkey Salad
Curried turkey salad is one of my favourite ways to use up leftover turkey. If you’ve still got some turkey left from Easter (maybe hanging around it the freezer?) definitely give this a try!
🥄 125 g cubed turkey breast
🥄 2 tbsp light mayonnaise
🥄 1 rib celery, finely chopped
🥄 1 green onion, diced
🥄 1/2 tsp curry powder
🥄 salt & pepper to taste
Mix the mayonnaise with the curry power and salt and pepper. Mix remaining ingredients in a bowl, then mix the mayonnaise mixture into the bowl. Serve curried turkey salad on toast, a bun, over salad.