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
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)
Ingredients 1 cup baby spinach 1 cup broccoli florets, steamed ½ cup shelled edamame ½ cup cooked chickpeas (roasted if preferred) ½ cup cooked quinoa ½ avocado, sliced 1 tablespoon pumpkin seeds 1 teaspoon chia seeds 1 tablespoon tahini 1 tablespoon lemon juice 1 teaspoon extra virgin olive oil Sea salt and cracked black pepper to taste
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