Breakfast – Buckwheat Protein Pancakes

What you need:

1 cup (120g) buckwheat flour
1 banana, chopped
1 tsp. ground cinnamon
2 scoops (60g) vanilla protein
1 egg
3⁄4 cup (175ml) almond milk
1 tbsp. coconut oil
4 tbsp. raspberries, to serve
2 tbsp. Greek yogurt, to serve
1 tbsp. honey, to serve

What you need to do

  1. Place the buckwheat flour, banana, cinnamon, protein powder,
    egg and almond milk into a food processor or high-speed blender
    and blitz to form a smooth pancake batter.
  2. Heat 1 teaspoon of coconut oil in a large skillet over a
    medium-high heat. Pour roughly 2 tablespoons of the pancake
    batter, per pancake, into the pan. Cook for about 2 minutes then
    flip and cook for a further 2 minutes on the second side. Repeat
    the process with the remaining pancake batter.
  3. Crush the raspberries in a bowl and mix in the Greek yogurt.
    Stack the pancakes on a plate, layering through the raspberry
  4. Serve topped with fresh berries and a drizzle of honey.

Lunch – Slow Cooker Tacos Al Pastor

What you need:

4.4 lbs. (2kg) pork shoulder,
boneless, fat trimmed off
2 tsp. salt
1 tsp. black pepper
1 cup (240ml) chicken broth
3 chipotle chilis in adobo sauce
1 tsp. adobo sauce
1 fresh pineapple, peeled, cored,
roughly chopped
1⁄2 medium red onion
2 1⁄2 tbsp. chili powder
1⁄2 tsp. ground cumin
2 tbsp. lime juice
2 tbsp. white wine vinegar
2 cloves garlic
16 corn tortillas

Optional toppings (not included in nutritional breakdown):
– pineapple, finely chopped
– red onion, diced
– cilantro, chopped

What you need to do:

  1. Rub the pork with salt and black pepper.
  2. Set the slow cooker to “sauté” and brown the pork on all sides.
    Alternatively, you can do this in a skillet on the stove.
  3. In a food processor or high-speed blender, combine the chicken
    broth, chipotle chilis, sauce, pineapple, red onion, chili powder,
    cumin, lime juice, white wine vinegar and garlic. Blitz until smooth.
  4. Place the pork into the slow cooker and cover with the marinade,
    cook on high for 4 hours or low for 8 hours.
  5. Once the pork has cooked, remove from the slow cooker and
    shred using two forks. Return the shredded pork to the pot and stir
    through the marinade until well combined.
  6. Serve the pork with warm corn tortillas and additional diced
    pineapple, red onion, and cilantro.

DINNER – Chicken Fried Rics

What you need:

2⁄3 cup (120g) basmati rice, raw
1 tbsp. coconut oil
10 oz. (280g) chicken thigh, diced
salt & pepper
3.5 oz. (100g) shiitake mushrooms,
1 tbsp. root ginger, grated
1 tbsp. sambal oelek
2 garlic cloves
1 cup (100g) green beans, chopped
4 green onions, sliced
2 tbsp. tamari
4 tbsp. ketjap manis
1⁄2 lime, zested & juiced
3 tbsp. salted peanuts, chopped

What you need to do:

  1. Cook the rice according to instructions on the packaging.
  2. Meanwhile, heat the coconut oil in a large skillet over a high heat.
    Add the chicken, season with salt and pepper and stir-fry for 6-7
    minutes until the chicken is golden brown.
  3. Add the sliced mushrooms and continue cooking for a further 3-4
    minutes. Next, add the grated ginger, sambal, garlic, green beans
    and half the green onions to the pan and cook for 2 minutes,
    stirring frequently, then lower the heat to medium.
  4. Once everything has cooked, stir through the cooked rice and
    sauté for 1-2 minutes. Remove the pan from the heat and stir in
    the tamari, ketjap manis, lime zest, and lime juice.
  5. To serve, divide between 2 bowls and sprinkle over the peanuts
    and remaining green onions.

SNACK – Cacao Energy Balls

What you need:

8 Medjool dates, pitted
1 cup (100g) ground almonds
2 tbsp. ground flaxseeds
2 tbsp. chia seeds
2 tbsp. sunflower seeds
2 tbsp. cacao nibs
4 tbsp. desiccated coconut,

What you need to do:

  1. Place the dates into a bowl and cover with boiling water. Set aside
    to soften for 5 minutes, then drain and place in a food processor
    with 2 tablespoons of the warm water. Blitz to a smooth puree.
  2. Transfer the date puree into a bowl and add all the remaining
    ingredients, except the desiccated coconut. Mix until well
  3. Using wet hands, roll the mixture into 12 walnut-sized balls. Next
    roll the balls in the desiccated coconut to coat each ball.
  4. Store in an airtight container for up to 4 days.

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