Welcome To Our Nutrition and food Page

Ingredients 

Muffins: 

1 tsp Olive Oil 

3 Egg Whites

1 Large Egg

1 tbsp Spring Onion - Chopped 

1 tsp Lime Juice

1 tsp Lemon Juice 

1 tsp Fresh Mint - Chopped 

1 tsp Fresh Parsley - Chopped

1/2 tsp Cumin - Ground 

1/2 tsp Coriander - Ground 

1/2 tsp Fresh Ginger - Grated 

Salt & Pepper For Taste  

Asparagus Green Salad: 

100g Asparagus Cut Into Bite Sized Pieces

50g Green Salad Mix 

1/2 Cucumber - Sliced 

1 tbsp Fresh Parsley - Chopped 

1 tbsp Fresh Mint - Chopped 

1 tsp Lime Juice 

1 tsp Lemon Juice

Salt & Pepper For Taste

Method:

1. Preheat Oven To 180 Degrees. 

Grease a muffin tin lightly with olive oil. 

Prepare all ingredients. 

Chop finley the  spring onion, parsley and mint. 

Add into a small bowl the egg whites and large egg, whisk well until combined.  

Grate fresh ginger. 

2. Seasoning The Egg Mix. 

In the egg mix add the lime juice, lemon juice, finely chopped , parsley, mint, ground coriander, grated fresh ginger, salt and pepper. Whisk well. 

3. Filling The Muffin Tins. 

Pour egg mix into muffin tins, make sure you fill them 3/4s full.

Individually sprinkle over muffins, fresh chopped spring onion. 

4. Baking The Muffins. 

Place muffins into oven that should have been preheated to 180 degrees. Bake for 15- 20 minutes or until they are set and lighty golden on top. 

5. Preparing The Asparagus & Making Salad. 

Boil a small pot of water and add chopped asparagus pieces cook for 2- 3 minutes or until tender and crisp. 

Drain.  If needed add cold water to stop cooking process. 

In a bowl combine the mixed salad greens, asparagus, cucumber sliced, parsley chopped, and chopped mint. 

Drizzle with lime and lemon juice. Toss gently to combine. Season with salt & pepper. 

6. Serve. 

Plate, serve and enjoy!  

Ingredients

1 & 1/2 Cups of Pasta 

Half A Cucumber - Cut Into Quarters

Olives - Depends On Person 

Sundried Tomatoes - Half A Jar 

Half A  Block Of Feta - Cut Into Cubes 

1  Red Capsicum - Cut Into Chunks 

1 Red Onion - Cut Into Chunks

1 - Avocado Cut into Chunks 

Dressing For Pasta 

Olive Oil - 1/2  A Cup  

Lemon - 1/2 Fresh Juiced 

Red Wine Vinegar - 1/4 Cup 

Fresh Parsley - 1/4 Chopped 

2 - Crushed Garlic Cloves  

 Dried Oregano - 1 Tablespoon 

Fresh Basil - 1/4 Chopped 

Salt & Pepper For Taste 

Method:

1. Chop  and prepare all ingredients.

2. In a medium pot place boiled water and tablespoon of oil to prevent pasta sticking. Once the water has come to the boil add 1 & 1/2 of pasta. 

3. Pasta should be al dente, Once cooked strain and let cool.  

4. Once pasta has cooled. Place into a big bowl, 

add all your chopped ingredients. 

To Make Dressing. 

1. Chop, juice, crush all ingredients. 

2.  In a glass measuring jug add all the dressing ingredients. 

3. Mix and add to pasta, serve and enjoy!

4. All remaining pasta add to a container, keep in fridge. 

Ingredients 

25 g Vanilla Protein Powder 

4 Scoops Of Reduced Fat Vanilla Ice Cream 

 1 tsp Lemon Juice 

1 tsp Lime Juice

1 tsp Fresh Mint - Chopped 

200ml Water Cold

Kitchen Utensils 

-Ice Block Moulds 

Method:

1. Prepare All Ingredients.

2. Place All Ingredients Into A Blender. 

Blend until smooth and combined well. 

3. Filling The Molds. 

Pour mix into ice block moulds. Make sure to fill evenly. 

Insert top into mould. 

4. Freeze. 

Place into freezer and freeze until completely frozen. 

5. Removing  From Mold.

You can  remove the icy pops by running warm water over the outside for  a few seconds,  serve and enjoy!