Category Archives: Recipes

JO Super Food Protein Loaf

Serves 14 Slices

JO Super Food Protein Loaf

High Protein, Low fat, Low GI, Vegetarian

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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Ingredients

  • 1 x 7g sachet of dried yeast
  • 4 tablespoons extra virgin olive oil
  • 250g gram flour
  • 100g ground almonds
  • 50g linseeds
  • 100g mixed seeds, such as chia, poppy, sunflower, sesame, pumpkin
  • 1 sprig of fresh rosemary
  • 4 large free-range eggs

Instructions

  1. Preheat the oven to 190ºC/375ºF/gas.
  2. Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.
  3. Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle.
  4. Pick, finely chop and add the rosemary leaves. Crack in the eggs, add the Marmite (if using – simply leave it out for a gluten-free friendly loaf) and beat together, then pour in the yeast mixture.
  5. Whisking as you go, gradually bring in the flour from the outside until combined – it’ll be more like a batter than a dough.
  6. Line a 1.5-litre loaf tin with greaseproof paper.
  7. Pour into the prepared tin and smooth out nice and evenly on top.
  8. Now you’ve got two choices – bake it straight away and it’ll puff up a bit more and taste fantastic, or cover and place it in the fridge overnight and allow some slightly more complex sour flavours to develop. Both are brilliant, just different.
  9. To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean.
  10. Transfer to a wire rack to cool for at least 20 minutes before eating, then serve

Notes

**ADDITIONAL INFORMATION**

The mixture may appear very wet, but this is normal do not be alarmed.

TOPPINGS!

1. Chopped hard-boiled free-range egg, yoghurt, paprika & cress

2. Ripe beef tomatoes, Swiss cheese & black pepper

3. Skinny cream cheese, ripe cherry tomatoes & fresh basil

4. Cottage cheese, soft-boiled free-range egg, paprika & spring onions

5. Wilted spinach & cottage cheese

6. Squashed beetroot, natural yoghurt & balsamic

7. Grated cucumber & cottage cheese with quality smoked salmon 8. Skinny cream cheese, cherries & cinnamon 9. Skinny cream cheese, cucumber & hot chilli sauce 10. Skinny cream cheese, lemony grilled asparagus, fresh mint & chilli 11. Natural yoghurt, banana & cinnamon 12. Fried free-range egg, natural yoghurt, ripe cherry tomatoes & curry powder 13. Avocado, cottage cheese & Tabasco chipotle sauce 14. Houmous, pomegranate seeds & rocket 15. Marmite, ripe avocado & natural yoghurt Tips This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even us any leftovers to make croutons. Nutritional info: Calories (per serve) 213 11% Fat 14.5g 21% Saturates 2g 10% Protein 10g 20% Carbs 10.2g 4% Sugars 0.9g 1% Fibre 5.1g

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https://ballbagshandbags.com/protein-loaf/

Protein Pancakes (banana)

Serves 8

137

Protein Pancakes (banana)

High Protein, Low fat

8 minPrep Time

8 minCook Time

16 minTotal Time

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Ingredients

  • 1/4 cup unsweetened coconut flakes
  • 2 scoops Optimum Nutrition 100% Gold Standard Whey Vanilla Ice Cream
  • 6 whole eggs, 2 egg whites
  • 1 tbsp coconut oil
  • 1 whole banana
  • 1/2 drop liquid Stevia
  • Cinnamon, to taste
  • Sugar-free maple syrup, to taste

Instructions

  1. Preheat your pan to 150c degrees.
  2. In a bowl mix eggs, 1/4 cup coconut flakes, 1/2 of a mashed up banana, and 1/2 drop liquid Stevia.
  3. Melt coconut oil in microwave and add to mix.
  4. Stir in flax meal and protein to a desired creamy consistency. Add cinnamon.
  5. Pour on pan and cook a few minutes on each side.
  6. Once all pancakes are made, slice up the remaining 1/2 banana and top the pancakes with zero-calorie maple syrup.

Notes

531 kilojoules 6.5g Total Fat 5.5g Total Carbs 11.7g Protein

Nutrition

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https://ballbagshandbags.com/protein_pancakes/

Stir-fried chicken (with celery & shallots)

Serves 4

298

Stir-fried chicken (with celery & shallots)

High protein, Low carb, Low fat, Low kilojoule, Low sugar.

15 minPrep Time

5 minCook Time

20 minTotal Time

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Ingredients

  • 2 tablespoons oyster sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon light soy sauce
  • 1 teaspoon caster sugar
  • 1/2 teaspoon sesame oil
  • 3 teaspoons light olive oil
  • 600g chicken breast fillets, thinly sliced diagonally
  • 2 large celery sticks, trimmed, thinly sliced
  • 2 garlic cloves, finely chopped
  • 4 shallots, trimmed, thinly sliced
  • Pinch of ground white pepper
  • Steamed white rice, to serve

Instructions

  1. Combine oyster sauce, sherry, soy sauce, sugar and sesame oil in a small bowl. Heat a wok over high heat. Add 1 teaspoon of olive oil and heat until smoking. Add half the chicken. Stir-fry for 2 minutes or until golden. Transfer to a plate. Repeat with 1 teaspoon of the remaining olive oil and remaining chicken.
  2. Heat remaining olive oil in the wok. Add the celery and garlic. Stir-fry for 1 minute or until soft. Add the chicken and sherry mixture. Toss to coat. Stir in half the shallot. Season with white pepper.
  3. Divide rice and stir-fry among serving bowls. Top with remaining shallot to serve.

Notes

961 kj Energy 7g Fat Total 1g Saturated Fat 1g Fibre 34g Protein 88mg Cholesterol 949.75mg Sodium 4g Carbs (sugar) 5g Carbs (total)

Nutrition

Calories

298 cal

Fat

8 g

Carbs

18 g

Protein

37 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://ballbagshandbags.com/stir-fried-chicken-celery-shallots/

Thai Green Curry Chicken

Serves 4

712

Thai Green Curry Chicken

High protein, Low carb, Low fat, Low kilojoule, Low sugar

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 1 tablespoon peanut oil
  • 700g chicken breast fillets, trimmed, cut into strips
  • 1 large brown onion, finely chopped
  • 1/4 cup green curry paste
  • 400ml can light coconut milk
  • 3/4 cup Chicken style liquid stock
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 100g snake beans, cut into 4cm lengths
  • 1 large zucchini, roughly chopped
  • 1/2 cup fresh coriander leaves
  • steamed jasmine rice, to serve

Instructions

  1. Heat oil in a large saucepan over high heat. Add chicken. Cook, stirring, for 4 to 5 minutes or until browned. Add onion. Cook, stirring, for 2 minutes or until onion has softened. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.
  2. Add coconut milk, stock, fish sauce and lime juice. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until thickened slightly. Add beans and zucchini. Cook for 5 minutes or until chicken and vegetables are tender.
  3. Add coriander. Stir to combine. Serve with steamed rice.

Notes

Energy 2518 kj Fat Total 15g Saturated Fat 6.8g Fibre 5.5g Protein 47.7g Cholesterol 114mg Sodium 1102mg Carbs (total) 64.5g

Low-carb version: Add extra vegetables such as more zucchini or chopped spinach, and reduce or omit the rice.

Higher fibre: Serve with brown Jasmine rice.

Salt-reduced: version Omit fish sauce and use salt-reduced stock.

Lower GI: Serve with doongara or basmati rice.

Nutrition

Calories

712 cal

Fat

25 g

Carbs

52 g

Protein

65 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://ballbagshandbags.com/thai-green-curry/