December 8, 2022
Christmas Chocolate Lava Cake
Christmas Chocolate Lava Cake
INGREDIENTS
- 30g Chocolate Protein Powder (Quality Gourmet Chocolate Powder - you will find here at the gym)
- 5g Cacao Powder
- 4g Baking Powder
- 130g Low Fat Greek Yoghurt (Plain or flavoured)
- 15g Sweetener (you can use any sweetener such as stevia, erythritol etc)
- 190ml Water
Sauce Ingredients
- 15g Chocolate Protein Powder
- 60ml Unsweetened Almond Milk (may need to use more or less depending on your protein powder)
- 3g Cocoa Powder
METHOD
- Microwave for 2 - 4 minutes taking it out every 30 seconds to avoid overflowing. Leave it out for 10 - 15 seconds and continue.
- Or bake in the oven at 180 degrees Celsius for 15 - 20 minutes (depending on the oven)
- It is important to use a HIGH quality protein powder & make sure to keep an eye on it while it’s baking especially if you’re using a microwave.
- Brands & certain ingredients can be substituted to your own liking if needed.
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Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g
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