Yesterday I have started off  my day with Fat Burner Smoothie

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  • 1 small banana
  • 1 tsp matcha green tea powder
  • 250ml unsweetened almond milk 
  • 1 scoop of rice protein.

Per Serving: 295 kcal, 27.8 g protein, 5.2 g fat, 0.2 g saturated fat, 39.6 g carbs, 27 g sugars

This Fat Burner  smoothie is  not only tastes good, but it  was keeping me feeling full until my next meal Creamy Caesar style Kyle Salad with 130 g of quiona.

On my training days  I will include an additional snack (2 slices of those chocolate brownies) to support my fitness programme.

Preparation time: 10 minutes

make 12 slices

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  •  340 g soft silken tofu
  • 2 tsp almond butter
  •  70 g  of mixed plane nuts
  •  1 orange
  •  1 tbs of flax seeds
  •  1 tsp cinnamon
  • 1 tsp vanilla extract
  • 30 g  cocoa powder
  • 1/2 tsp bicarbonate of soda
  •  1 scoop banana and cinnamon vegan protein
  • few drops of white chocolate stevia

 Meanwhile preheat oven to 190C. Place the nuts in a food processor or blender and process until fine. Add all the remaining topping ingredients and blend to form until a thick sauce. Then place in the base of baking dish. Bake in the own for 20 minutes.

Because I felt hungry I have added the snack, 3 tbs Roasted Root Hummus ( 1 x 400g tin chickpeas, 150 g roasted root vegetables, juice of 1 lemon, 2 tbsp tahini paste, 1 garlic clove, 1/2 tsp ground cumin, pinch of caynne pepper, sea salt and black pepper) and carrot sticks.

Per 30 g serving: 35 kcal, 1.6 g protein, 1.7 g fat, 0.2 g sat fat, 3.2 g carbs, 0.8 g sugars

Dinner was Almond Pad Thai and handful of mixed nuts.

Preparation time: 15 minutes    Cooking time: 5 minutes    Serves: 2 

  • 100 g frozen soybeans
  • 1 carrot
  • 3 medium courgettes
  • 1 red pepper
  • small handfull of sea beansprouts
  • handful of spinach leaves
  • handful of chopped fresh corriander

For the Pad Thai dressing

  • 60g almond or peanut butter
  • zest and juice of 1/2 lemon
  • 1 tsp xylitol
  • 1 garlic clove
  • 1 tsp ground cumin
  • pinch of chilli flakes
  • 2 - 2 tbsp water

First make up the dressing. Place all ingredients in a blender, adding just enough water to create a thick dressing.

Place the soybeans in a pan of boiling water and cook for 5 minutes until tender. Drain. Place all the remaining ingredients for the salad in a large bowl and toss through the Pad Thai dressing. Garnish with the coriander leaves.

Per serving: 362 kcal, 22.2g protein, 21.4 g fat, 3.7 g saturated fat, 21.5 g carbs, 16.1 g sugars

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There's nothing that's not improved or impacted positively and significantly by living this life.

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