Peachy Keen Smoothie
Thursday, 15 September 2016
| Prep Time | 5 minutes |
| Servings |
servings |
Ingredients
- 1 cup almond milk unsweetened
- 2 tbsp 0% M.F. Plain Yogurt
- 1/2 cup frozen peaches
- 1/2 cup strawberries frozen or fresh
- 1/2 tsp ginger powder
- 1 scoop CleanVitamins Protein Powder
- 3 ice cubes
Ingredients
| |
Instructions
- Blend together any liquid ingredients (milk, yogurt, etc.) and protein powder; this will help break down the grainy powder and make sure it's evenly distributed.
- Add remaining ingredients,, then add ice at the end. For a thicker shake, you can toss in more ice cubes; you'll add volume without the calories.
Recipe Notes
150 Calories
- Published in Breakfast
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Veggie & Tofu Stir-Fry
Tuesday, 13 September 2016
| Prep Time | 25 minutes |
| Servings |
servings |
Ingredients
- 2 tbsp cashew nuts
- 3 tbsp sesame seeds
- 175 gr tofu firm
- 1 tsp cornflour
- liquid honey
- 2 cloves garlic
- ginger fresh, about 5 cm long
- 4 spring onions
- 1/2 head broccoli
- 1/2 red pepper
- 4 sweetcorn baby
- 1 lime
- low salt soy sauce
- 80 gr corn frozen is fine if it's thawed
Ingredients
| |
Instructions
- Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
- Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
- Add a good lug of oil to the pan or wok and place back over a medium-high heat.
- Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
- Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
- Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
- Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
- Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.
Recipe Notes
405 Calories
