Yesterday I have started off my day with Fat Burner Smoothie
- 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
- 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
There's nothing that's not improved or impacted positively and significantly by living this life.