April 29, 2020
Wild Salmon Breaky Omelette
INGREDIENTS
- 170g Can Wild Salmon – flaked and mixed with oil
- Seasonal vegetables, such as beans, kale, zucchini and tomatoes
- 1 tbsp. olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 4 eggs
- ⅓ cup aged cheddar cheese, grated
METHOD
- Sauté vegetables and garlic in olive oil. Season with salt and pepper. Remove from heat and reserve vegetables in a bowl.
- Whip eggs in a bowl with fork and pour into a hot pan. Flip after one side is cooked.
- Add cheese, sautéed vegetables and Salmon. Fold egg over and slide onto plate.
NOTES
- Makes: 4 – 5 servings
- Skill Level: Easy
- If you are looking for a jam-packed breakfast, this is amazing to start your day with. But is also equally as good for lunch or dinner.
Ingredients 70 g chocolate protein powder 2 tbsp raw cacao powder (replace cocoa 1:1) 170 g smooth peanut butter 5 tbsp milk of choice (add 1 extra tbsp if mixture feels too thick) 3 tbsp maple syrup Optional: ½ tsp vanilla extract or a pinch of salt (helps balance cacao’s bitterness) For the Chocolate Topping 100 g dark chocolate (70% or higher) 1 tsp coconut oil Instructions Step 1 Mix the peanut butter, maple syrup and milk in a large bowl. Step 2 Add the protein powder and cacao and mix to form a smooth dough. Step 3 Roll out between two pieces of baking paper to your preferred thickness. Use a Christmas tree cookie cutter to cut out Christmas tree shapes. Freeze for 30-60 minutes Step 4 Break up the dark chocolate into a heat-proof bowl and add the coconut oil. Melt in the microwave, then drizzle on top of the chilled brownies ensuring the sides are covered. Step 5 Freeze again for around 10 minutes or until the chocolate is set. Nutrition and Cooking Times Prep time: 30 minutes | Freeze time: 60 minutes | Total time: 1 hour 30 minutes Nutrient Value: Calories: 210kcal | Protein: 10g | Fat: 18g | Carbohydrates: 13g
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