Baked Carrot Chips

INGREDIENTS:

  • 1-2 Carrots
  • 1 tsp olive oil or melted coconut oil
  • Salt and pepper to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon

METHOD:

  • Preheat the oven to 200º
  • Line a baking tray with parchment paper and set aside.
  • Slice the carrots paper-thin and place in a large bowl.
  • Add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat the carrots.
  • Lay the slices in a single layer on the baking tray and bake for 12-15 minutes, or until the edges start to curl up and turn crisp.
  • Turn the carrot chips over and bake for another 5-8 minutes to crisp the bottoms.
  • Once cool, store in an airtight container for up to 2 weeks.

PNB Banana Bites

INGREDIENTS:

  • 3 large bananas
  • 1/3 cup Peanut Butter
  • 1/2 cup melted dark chocolate

METHOD:

  • Slice bananas into slices roughly 1/2cm thick.
  • Spread a little PNB onto a slice and sandwich with another slice of banana. Repeat with remaining banana slices and PNB.
  • Place on a baking tray and freeze for 1-2 hours.
  • Once frozen, dip each banana bite into the melted chocolate and place back on the baking tray.
  • Freeze for another hour. Transfer into an airtight container in the freezer for up to 2 weeks.

Apple and Nut Butter Slices

INGREDIENTS:

  • 1 apple, sliced thinly & cored
  • 2 Tbsp peanut butter or almond butter
  • Mini dark chocolate chips or cacao nibs
  • Pinch of cinnamon

METHOD:

  • Spread the nut butter evenly amongst the slices of apple.
  • Place the chocolate chips or cacao nibs on top and sprinkle with the cinnamon.

Rice Cakes Topped with PNB & Banana

INGREDIENTS:

  • 2 Brown rice cakes
  • 1 Tbsp Peanut Butter
  • 1/3 frozen banana
  • Pinch of Cinnamon

METHOD:

  • Spread the peanut butter evenly on the 2 rice cakes.
  • Slice the frozen banana into thin slices and place on top of the peanut butter.
  • Sprinkle with cinnamon and enjoy!

Lemon & Poppy Seed Balls

INGREDIENTS:

  • 90g Any vanilla protein powder
  • 1/2 Cup oat flour
  • 1 Tbsp poppy seeds
  • 1/2 Tbsp truvia
  • 1 tsp Grated lemon zest
  • 6 Tbsp freshly squeezed lemon juice
  • 6 Tbsp water

METHOD:

  • In a large bowl, combine the protein powder, oat flour, poppy seeds, Truvia and lemon zest.
  • Add the lemon juice and water and combine until fully incorporated into mixture.
  • Shape the mixture into 28 small ball and place into an airtight container.
  • Store in the refrigerator.

Cheesy Chickpeas

INGREDIENTS:

  • 400g Can of chickpeas
  • 2 Tbsp olive oil
  • 2 Tbsp finely grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp grated lemon rind
  • 1/2 tsp dried oregano
  • Sat and pepper to taste

METHOD:

  • Drain and rinse chickpeas; pat dry with a paper towel.
  • Heat the oil in a pan over med-high heat.
  • Add chickpeas to the pan and cook for 17 mins or until golden brown & crispy all over.
  • Transfer chickpeas to a bowl and add the remaining ingredients.
  • Toss chickpeas gently and ensure chickpeas are well coated.
  • Serve immediately or allow chickpeas to cool before storing in an airtight container.

Sweet Potato Brownies

INGREDIENTS:

  • 2 1/2 Cups grated sweet potato
  • 2 Eggs
  • 2 tsp Vanilla
  • 1/2 Cup coconut oil, melted
  • 1/3 Cup honey or maple syrup
  • 1/2 Cup cacao powder
  • 1 tsp Baking powder
  • 2 1/2 Tbsp coconut or almond flour

METHOD:

  • Preheat the oven to 180º
  • In a bowl mix the sweet potato, eggs, vanilla, coconut oil and honey/maple.
  • Add the cacao powder and baking powder and combine well.
  • Fold through the coconut or almond flour gently.
  • Place brownie mixture into a lined baking tray and bake for 15-20mins

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