INGREDIENTS
6 eggs
90g chocolate whey protein
175g plain chocolate
35g powdered sweetener
2 tbsp cocoa powder
250g quark cheese
1 drop of vanilla essence
INSTRUCTIONS
Pre heat the oven to 180C/350F/Gas Mark 4. Place chocolate into a heatproof bowl using 15s second blasts in the microwave until melted. Set aside to cool to room temperature. Separate the eggs into two bowls and whisk the egg whites with an electric mixer on high until it forms stiff peaks. In the second bowl, add the sweetener to the egg yolks and using the electric mixer on high whisk until pale and thickened. Add 60g whey protein and the melted chocolate to the egg yolk mixture and fold together. Fold in the whites to the yolk mixture in 2-3 tbsp increments to avoid knocking out the air. Sift the cocoa powder on the top of the mixture and fold in. Grease and line the base and sides of the swiss roll tin with non stick baking paper. Pour the mixture into the tin and distribute evenly. Bake for 20 - 25 minutes or until risen, remove and leave to cool in the tin. While the cake is cooling, combine quark cheese with 30g whey protein, 1 tsp sweetener and a drop of vanilla essence. Remove from the tray and spread the filling over the sponge, leaving a 2cm edge on all sides. Using a sharp knife, make a shallow cut along one of the short sides. Roll this cut edge over tightly to start. Use the paper to continue tight rolling by pulling it away from you as you roll. Finish with the join underneath. Cut into 10 slices.
Chocolate Protein Roulade
Banana Almond Protein Pancakes
INGREDIENTS
250g banana flesh
30g whey protein
2 large whole eggs
35g ground almonds
Light spray oil 2 tbsp maple syrup
INSTRUCTIONS
Using an immersion blender or a small food processor, blend together 200g banana flesh, whey, eggs, and ground almonds until you get a smooth fluffy batter. Add the light spray to a non-stick pan and heat on high. Add 1/6th of the pancake batter to the pan and immediately turn down to medium-low heat. Flip the pancake as soon as bubbles begin to form on the surface. Repeat until you have six pancakes to your liking. Serve three pancakes on two plates, finish with the final 50g of banana flesh and 1 tbsp maple syrup.
Mango & Coconut Green Smoothie
INGREDIENTS
50g frozen cauliflower florets
25g frozen broccoli florets
85g frozen mango
250ml soya milk
60g full-fat coconut milk
25g vanilla whey protein
15g cashew butter
INSTRUCTIONS
Place all ingredients into a high-quality blender and blend for the 30s until smooth. Give the mix a stir or shake and return for another 30s. Pour into a glass or on-the-go flask.
Protein French Toast
INGREDIENTS
2 medium eggs
25g vanilla whey protein
2 medium slices of wholegrain bread
100ml almond milk
5g butter
1 tsp powdered sweetener
INSTRUCTIONS
Slice your bread into 1” strips. Crack the eggs into a bowl and add almond milk and whey protein whisking through thoroughly Heat a non-stick pan over medium heat with the butter. Coat your bread slices with the mixture and add them carefully to the pan along with any remaining mixture, fry for around 2 minutes on each side. Finish with 1 tsp powdered sweetener to serve.