Recipes of the Month





HIGH PROTEIN RECIPE

EGG & TURKEY STUFFED PEPPERS RECIPE

Serves: 4 ⠀⠀

Prep: 5 mins⠀⠀

Cook: 20mins⠀⠀

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WHAT YOU NEED⠀⠀

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4 eggs⠀

4 egg whites⠀

2 tbsp. almond milk⠀

1 tsp. coconut oil⠀

1 small onion, chopped⠀

1 lb. (450g) lean ground turkey⠀

2 tsp. oregano⠀

1 tsp. cumin⠀

2 cups (60g) spinach, chopped⠀

4 red medium bell peppers⠀

1/2 cup (50g) cheese (dairy or plant-based)⠀

parsley, chopped to serve⠀⠀

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WHAT YOU NEED TO DO⠀⠀

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Heat oven to 400°F (200°C).⠀

Beat the eggs, egg whites and milk, then set aside.⠀

Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened and browned.⠀

Add in the turkey, oregano and cumin, season with salt and pepper. Cook until meat is cooked through, about 5 minutes. Then add the spinach, and mix until it wilts about 2 minutes.⠀

Increase the heat and add in the eggs. Pull the eggs across the skillet with a spatula. Repeat for about 3 minutes until eggs are cooked. Then set aside.⠀

Cut the peppers horizontally and remove the seeds, then stuff with the scrambled eggs and turkey.⠀

Place the peppers in a baking dish and sprinkle them with grated cheese.⠀

Bake in the oven for 15 minutes, until cheese has melted and edges have browned.⠀

To serve, sprinkle with chopped parsley.⠀





VEGAN RECIPE (because we should all try to eat plant-based at least 1-2 days a week)

CURRIED TOFU SALAD

Serves: 4

Prep: 15 mins

Cook: 0 mins

WHAT YOU NEED

7 Oz (200g) tofu, drained, crumbled

2 celery sticks, chopped

1 small onion, diced

1/4 cup (30g) almonds, chopped

1/4 up (30g) raisins

3 tbsp, vegan mayonnaise

1 tsp, curry powder

1 tbsp, dill, chopped

WHAT YOU NEED TO DO

Crumble the tofu into a bowl. Add in the rest of the ingredients, season with salt & pepper, and stir well to combine.

Store in the fridge for up to 4-5 days.