Recently we held our Winter Reset online program and we asked participants what they enjoyed most. Here we share three of the most loved recipes from this program.
SUPER REDS SMOOTHIE (Makes 1)
For a antioxidant and protein hit this will tick all the boxes.
1 scoop of Melrose super reds powder – see here
1 scoop of collagen –see here
¾ scoop whey protein plain isolate – see here
1 tsp of hemp seeds – see here
½ kiwi or ½ banana to sweeten
Ice to thicken
300ml water or coconut water
Blitz in your blender until smooth
CANNELLINI BEAN SOUP (Makes 4-6)
Easy nutrient dense soup that will give you a good hit of variety and texture.
2 cans cannellini beans rinsed and drained
1 chopped large onions finely chopped
2 tbs olive oil
4 crushed garlic cloves
500-700ml chicken or veggie broth – see here
1 bunch sliced sliver beet, or 3 cups of spinach chopped
1/3 cup parmesan cheese
Method
In a large saucepan Sautee, the onions with olive oil over medium heat until translucent.
Add garlic and Sautee for 3 more minutes.
Add cannellini beans and the broth.
Continue to cook over medium heat until all beans are tender – mash down some of the beans to add some creaminess to the soup.
If it starts to boil, turn the heat down.
Add the chopped greens and cook down for about 15 minutes over medium heat. If using a green like chard or collard greens, cook until they are tender – about 30 minutes or more.
Add parmesan at the end
Cook another 10 minutes.
Sea salt and pepper to taste
KETO SHEPS LAMB PIE (Makes 4-6)
Warming lower carb pie alternative – delicious texture and full of goodness.
500-600g grams ground lamb, 1 lrg minced onion, 1 small minced carrot, 1 tsp Worcestershire sauce, 1 tbsp tomato paste, 1 tsp garam masala, 1/2 tsp salt, 1/2 tsp ground black pepper
Mashed Cauliflower
1 large head of cauliflower cut into florets, 1 tbsp butter, 2 egg yolks, 1/2 cup grated parmesan cheese
Instructions
Preheat your oven to 180
Heat up a pan to medium-high heat. Add your minced meat along with the minced carrot and onion. Cook for 5 minutes and add your salt, pepper, garam masala, tomato paste and Worcestershire sauce. Cook for another 10 minutes or until the mixture becomes thicker. Remove your mixture and place it in an oven safe dish or pan.
No need to add any oil here, the meat has enough fat to cook it all.
Boil your cauliflower on high heat for about 10 minutes or until they get very soft. Drain and let them cool down for 5-7 minutes or until all the steam is gone.
Use a blender or food processor add your boiled cauliflower, egg yolks, butter and parmesan cheese. Blend until smooth. Scoop your mash on top of your minced meat and spread it evenly.
Bake for 15 minutes or until golden brown. Before serving, let your pie rest for at least 10 minutes. It makes for a better texture.
For more inspiration you can head over to our current recipe section – here
Enjoy!
Team @ Nutrition for Life
ps- need further individual support? Our options are – here
