August 25, 2022
Creamy Coconut & Cashew Protein Yoghurt
Creamy coconut & cashew protein yoghurt
INGREDIENTS
- 200g greek yoghurt (use dairy free if preferred)
- 40g coconut cream (use the fat part from the top of a tin of coconut milk)
- 25g vanilla or coconut flavour whey or rice protein powder
- 1 tsp cashew butter
- 1 tsp vanilla extract or vanilla bean paste
- 50g frozen banana
For the topping:
- a sprinkle of hemp or chia seeds
- a drizzle of maple syrup (optional)
- a sprinkle of cashew nuts, chopped
METHOD:
- Place all of ingredients in a food processor or blender. Blend well until smooth.
- Divide the mixture between two serving bowls. Add the toppings and serve.
Serves 2
Per serving:
240g calories
13g carbs
20g protein
12g fat
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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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