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CRISPY RICE SALAD WITH CREAMY SWEET CHILLI DRESSING This might be one of the best salads I’ve ever made 😮‍💨 Serves: 4 large bowls Crispy Rice: 450 g cooked jasmine rice, cooled 3 tsp soy sauce (I used 1 dark soy and 2 regular) 1 tbsp chilli crisp oil 1 tbsp sesame oil Salad: 1 to 2 large cucumbers thinly sliced 1 cup edamame 1 bunch green onions thinly sliced 1 avocado chopped Crispy chicken Tenders cooked as directed (I used fro pro) Chopped peanuts optional Sweet Chilli Creamy Dressing: 1/4 cup Greek yoghurt 1/4 cup mayo (I used light) 50 ml sweet chilli sauce 1/2 tsp paprika Water to thin Method: Make the crispy rice by preheating the oven to 200 C and lining a tray with baking paper. Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated then spread out evenly and bake for 30 to 40 minutes tossing halfway until golden and crispy. Set aside. Cook the chicken as instructed. To assemble add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl. Make the dressing by whisking all ingredients until smooth using water to thin. Taste and adjust. Pour dressing over the salad and toss gently. Garnish with sesame seeds or peanuts. Serve and enjoy. Macros : 520 calories F.15 C.62 P.33 #crispyricesalad #crispyrice #highproteinmeals

CRISPY RICE SALAD WITH CREAMY SWEET CHILLI DRESSING This might be one of the best salads I’ve ever made 😮‍💨 Serves: 4 large bowls Crispy Rice: 450 g cooked jasmine rice, cooled 3 tsp soy sauce (I used 1 dark soy and 2 regular) 1 tbsp chilli crisp oil 1 tbsp sesame oil Salad: 1 to 2 large cucumbers thinly sliced 1 cup edamame 1 bunch green onions thinly sliced 1 avocado chopped Crispy chicken Tenders cooked as directed (I used fro pro) Chopped peanuts optional Sweet Chilli Creamy Dressing: 1/4 cup Greek yoghurt 1/4 cup mayo (I used light) 50 ml sweet chilli sauce 1/2 tsp paprika Water to thin Method: Make the crispy rice by preheating the oven to 200 C and lining a tray with baking paper. Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated then spread out evenly and bake for 30 to 40 minutes tossing halfway until golden and crispy. Set aside. Cook the chicken as instructed. To assemble add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl. Make the dressing by whisking all ingredients until smooth using water to thin. Taste and adjust. Pour dressing over the salad and toss gently. Garnish with sesame seeds or peanuts. Serve and enjoy. Macros : 520 calories F.15 C.62 P.33 #crispyricesalad #crispyrice #highproteinmeals

9,500,000 次观看

Chickpea Cookie Dough Balls 🍫 I don’t know why this works, it just DOES 😅🤌🏼 Per ball (makes 16 +) 129 cals | 6.7g P | 6.7g C | 7.7g F Chickpea Cookie Dough Balls 🍪 Makes approx 16-20 1 can chickpeas, drained and rinsed 1/4 cup maple syrup 1/2 cup peanut or cashew butter 60g vegan cookie dough or vanilla protein powder (I use @macr0mike DC: amb-noa) 1 tsp vanilla extract Pinch of salt Handful of chocolate chips For coating: 100g chocolate, melted 1 tsp coconut oil Drain and rinse the chickpeas, then remove as much of the chickpea skin as possible, rubbing them dry with a clean tea towel helps the skins come off quickly. Add the chickpeas, maple syrup, nut butter, vanilla and salt to a food processor and blend until smooth. Add the protein powder and blend again until combined, then fold through the chocolate chips. Roll into balls and freeze for 30 minutes. Coat in the melted chocolate mixed with coconut oil, then return to the fridge or freezer until set. Once set, transfer to an airtight container and keep in the fridge for up to 5 days, or store in the freezer for longer. Trust me on the chickpeas 😂🍪 Notes: I used vitawerx milk chocolate for a little extra protein but I also love Lindt no sugar. Macr0mike is my favourite protein in this, it will also work way better than whey. #cookiedough #chickpeacookiedough #healthydesserts

Chickpea Cookie Dough Balls 🍫 I don’t know why this works, it just DOES 😅🤌🏼 Per ball (makes 16 +) 129 cals | 6.7g P | 6.7g C | 7.7g F Chickpea Cookie Dough Balls 🍪 Makes approx 16-20 1 can chickpeas, drained and rinsed 1/4 cup maple syrup 1/2 cup peanut or cashew butter 60g vegan cookie dough or vanilla protein powder (I use @macr0mike DC: amb-noa) 1 tsp vanilla extract Pinch of salt Handful of chocolate chips For coating: 100g chocolate, melted 1 tsp coconut oil Drain and rinse the chickpeas, then remove as much of the chickpea skin as possible, rubbing them dry with a clean tea towel helps the skins come off quickly. Add the chickpeas, maple syrup, nut butter, vanilla and salt to a food processor and blend until smooth. Add the protein powder and blend again until combined, then fold through the chocolate chips. Roll into balls and freeze for 30 minutes. Coat in the melted chocolate mixed with coconut oil, then return to the fridge or freezer until set. Once set, transfer to an airtight container and keep in the fridge for up to 5 days, or store in the freezer for longer. Trust me on the chickpeas 😂🍪 Notes: I used vitawerx milk chocolate for a little extra protein but I also love Lindt no sugar. Macr0mike is my favourite protein in this, it will also work way better than whey. #cookiedough #chickpeacookiedough #healthydesserts

390,800 次观看

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High protein street corn beef bowls 🌽🤍 Serves 4 Macros per serve: 460 calories | 31g carbs | 42g protein | 17g fat Ingredients: 800g lite spuds or sweet potato, diced ½ tbsp olive oil, plus a little extra for the corn Salt & pepper Garlic powder, onion powder & paprika 500g extra lean beef mince 1 sachet taco seasoning Street corn: 2 cups corn (310g) ¼ cup light sour cream (60g) ⅓–½ cup Greek yoghurt or blended cottage cheese ½ cup spring onion, sliced Squeeze of lime juice ¼ cup grated parmesan Chilli lime seasoning, to taste Optional extras: Avocado Coriander Method: 1. Add the potato to a lined baking tray, drizzle with olive oil and season with salt, pepper, garlic powder, onion powder and paprika. Toss to coat and Air fry at 200°C for 18–20 minutes, shaking halfway, or until golden and tender. Adjust the cooking time to suit your oven, I used my Wonder Oven, so mine cooked much quicker! 2. Meanwhile, heat a little olive oil in a large frying pan over high heat. Add the corn, season with salt & pepper and cook for around 5 minutes, stirring occasionally, until golden and lightly charred. Let it sit between stirs so it gets those lovely golden bits. 3. Transfer the corn to a large bowl. Add the sour cream, yoghurt or blended cottage cheese, spring onion, lime juice, parmesan and chilli lime seasoning. Mix well to combine. 4. In the same pan, cook the beef mince over medium-high heat, breaking it up as it cooks. Add the taco seasoning and stir through, adding a few tablespoons of water if needed. 5. Divide the roasted potato between bowls, top with the beef and street corn mixture, then finish with any extra toppings and another sprinkle of chilli lime seasoning. Enjoy! #streetcorn #beefbowl #highproteinmeals #healthyrecipes

High protein street corn beef bowls 🌽🤍 Serves 4 Macros per serve: 460 calories | 31g carbs | 42g protein | 17g fat Ingredients: 800g lite spuds or sweet potato, diced ½ tbsp olive oil, plus a little extra for the corn Salt & pepper Garlic powder, onion powder & paprika 500g extra lean beef mince 1 sachet taco seasoning Street corn: 2 cups corn (310g) ¼ cup light sour cream (60g) ⅓–½ cup Greek yoghurt or blended cottage cheese ½ cup spring onion, sliced Squeeze of lime juice ¼ cup grated parmesan Chilli lime seasoning, to taste Optional extras: Avocado Coriander Method: 1. Add the potato to a lined baking tray, drizzle with olive oil and season with salt, pepper, garlic powder, onion powder and paprika. Toss to coat and Air fry at 200°C for 18–20 minutes, shaking halfway, or until golden and tender. Adjust the cooking time to suit your oven, I used my Wonder Oven, so mine cooked much quicker! 2. Meanwhile, heat a little olive oil in a large frying pan over high heat. Add the corn, season with salt & pepper and cook for around 5 minutes, stirring occasionally, until golden and lightly charred. Let it sit between stirs so it gets those lovely golden bits. 3. Transfer the corn to a large bowl. Add the sour cream, yoghurt or blended cottage cheese, spring onion, lime juice, parmesan and chilli lime seasoning. Mix well to combine. 4. In the same pan, cook the beef mince over medium-high heat, breaking it up as it cooks. Add the taco seasoning and stir through, adding a few tablespoons of water if needed. 5. Divide the roasted potato between bowls, top with the beef and street corn mixture, then finish with any extra toppings and another sprinkle of chilli lime seasoning. Enjoy! #streetcorn #beefbowl #highproteinmeals #healthyrecipes

1,700,000 次观看 • 18 天前

Hot Honey Chicken Crispy Rice Salad with hot honey sriracha mayo 🔥 Serves 4 large bowls Crispy Rice 450g cooked jasmine @FroPro rice, cooled 3 tsp soy sauce (I used 1 tsp dark + 2 tsp regular) 1 tbsp chilli crisp oil 1 tbsp sesame or olive oil Salad 1–2 large cucumbers, thinly sliced 1 cup edamame 1 bunch green onions, thinly sliced 1 avocado, chopped 1 packet @fropro Hot Honey Chicken Tenders, cooked as directed Hot Honey Sriracha Mayo ⅓ cup Greek yoghurt ¼ cup mayo (I used light) 1 tbsp sriracha 1–2 tbsp honey (20–30ml) ½ tsp paprika Squeeze of lime juice Water, to thin Method Preheat oven to 200°C and line a tray with baking paper. Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated. Spread evenly over the tray and bake for 30–40 minutes, tossing halfway, until golden and crispy. Cook the chicken as directed. Add cucumber, edamame, green onion, avocado, crispy rice and cooked chicken to a large bowl. Whisk together all dressing ingredients until smooth, adding a little water until you reach your desired consistency. Taste and adjust the honey/sriracha to your liking. Pour over the salad and toss gently. Finish with sesame seeds and enjoy 🔥 Approx. macros per serve 550 calories | P 29g | C 62g | F 21g #crispyricesalad #crispyrice #highproteinmeals

Hot Honey Chicken Crispy Rice Salad with hot honey sriracha mayo 🔥 Serves 4 large bowls Crispy Rice 450g cooked jasmine @FroPro rice, cooled 3 tsp soy sauce (I used 1 tsp dark + 2 tsp regular) 1 tbsp chilli crisp oil 1 tbsp sesame or olive oil Salad 1–2 large cucumbers, thinly sliced 1 cup edamame 1 bunch green onions, thinly sliced 1 avocado, chopped 1 packet @fropro Hot Honey Chicken Tenders, cooked as directed Hot Honey Sriracha Mayo ⅓ cup Greek yoghurt ¼ cup mayo (I used light) 1 tbsp sriracha 1–2 tbsp honey (20–30ml) ½ tsp paprika Squeeze of lime juice Water, to thin Method Preheat oven to 200°C and line a tray with baking paper. Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated. Spread evenly over the tray and bake for 30–40 minutes, tossing halfway, until golden and crispy. Cook the chicken as directed. Add cucumber, edamame, green onion, avocado, crispy rice and cooked chicken to a large bowl. Whisk together all dressing ingredients until smooth, adding a little water until you reach your desired consistency. Taste and adjust the honey/sriracha to your liking. Pour over the salad and toss gently. Finish with sesame seeds and enjoy 🔥 Approx. macros per serve 550 calories | P 29g | C 62g | F 21g #crispyricesalad #crispyrice #highproteinmeals

367,400 次观看 • 2 个月前

ONE PAN SATAY RAMEN DUMPLINGS ✨ My latest hyperfixation meal, no dishes, ready in 20 minutes Recipe (serves 3-4): 75g peanut butter 2 tbsp sweet chilli sauce (30g) 1 tbsp heaped red Thai curry paste (30g) 1 tsp curry powder 1 cup lite canned coconut milk 2 cups chicken stock 2 packets noodles 1 pack dumplings ( 8-9 I used the pork & chives) Method: Whisk the sauce ingredients, add noodles and dumplings, and bake at 180°C for, 20 mins (flip noodles halfway). Top with crispy chilli oil, spring onion and sesame seeds. Serves 3-4 Macros: 410 calories P.18 C.28.2 F.24.5 (Without chilli oil) about 1 tsp per serve works well, adjust to desired spicy-ness Save this for your next weeknight dinner 🙌 #onepanmeal #onepandumplings #dumplings #healthydinnerideas

ONE PAN SATAY RAMEN DUMPLINGS ✨ My latest hyperfixation meal, no dishes, ready in 20 minutes Recipe (serves 3-4): 75g peanut butter 2 tbsp sweet chilli sauce (30g) 1 tbsp heaped red Thai curry paste (30g) 1 tsp curry powder 1 cup lite canned coconut milk 2 cups chicken stock 2 packets noodles 1 pack dumplings ( 8-9 I used the pork & chives) Method: Whisk the sauce ingredients, add noodles and dumplings, and bake at 180°C for, 20 mins (flip noodles halfway). Top with crispy chilli oil, spring onion and sesame seeds. Serves 3-4 Macros: 410 calories P.18 C.28.2 F.24.5 (Without chilli oil) about 1 tsp per serve works well, adjust to desired spicy-ness Save this for your next weeknight dinner 🙌 #onepanmeal #onepandumplings #dumplings #healthydinnerideas

231,200 次观看 • 1 年前

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