Serves 1:

• 1/2 cup oats
• 1.5 cups oat milk
• Pinch of salt
• 1 scoop protein powder ( I use the OMG! NO WHEY Vanilla protein powder by Kin)
• 1 teaspoon vanilla essence
• 1 teaspoon cinnamon
• 1 heaped teaspoon peanut butter
• 1 tablespoon macca
• Toppings of your choice – I used pomegranate and bee pollen

Directions:

1. Cook oats with oat milk according to packet instructions and add a pinch of salt
2. Stir in the rest of the ingredients and mix well (you may need to add more milk to loosen)
3. Serve in a bowl and top with whatever you fancy!

This works really well as overnight oats too!

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The beauty of overnight oats is that there’s no exact precision when it comes to making it.  The basic rule of thumb is one part oats to one part liquid.   That aside, you can pretty much add what ever ingredients that take your fancy.

These will keep in the fridge covered for 3 days, although you may need to add some more milk to loosen it.

Serves 3

Ingredients:

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Whenever I’m making it, I think ‘why don’t I make this more often?’. And then I remember. Making pancakes is a messy job. 5 minutes to whizz up all the ingredients. And then somehow in the making process I seem to get the batter EVERYWHERE. All over the kitchen, the walls, the surfaces, me.

No fun.

I am in awe of American families who make 10,000 of these for breakfast and make it look so easy. How do they do that? It takes me about 5000 hours hours to cook the entire lot.  If you have any tips for me please do share!

Moving on. These are my favourite pancakes to date. I used my standard recipe and added some peanut butter to the mix – DIVINE! I hope your pancake flipping skills are much better than mine.

Serves 2-3

Ingredients:

• 1 cup gluten free oats
• 2 medium sized ripe bananas
• 2 medium eggs
• 240g cottage cheese
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 cup peanut butter
• Oat milk to thin to desired consistency

Directions:

1. Blitz all the ingredients together (I used my NutriBullet)
2. Melt butter/coconut oil over a medium flame
3. Spoon two tablespoons of batter onto the pan (I use food rings to keep the pancakes contained)
4. Cook for a few minutes then flip over and cook until done.
5. Serve with whatever takes your fancy – bananas and berries work really well or some dark chocolate chips if you’re feeling fancy!

Disclaimer: That makes it sounds SO easy! Don’t be disheartened if yours end up a bit crap, or a bit burnt, or not round. I always ruin the first few until I get into a bit of a groove (yes I still ate them). The main thing is that they will still taste amazing, are full of protein, have no refined sugar and are gluten free. Winner.

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What a pleasant surprise that was.

The spinach gave the pesto a deliciously thick and creamy texture, making it taste so decadent.  This has been firmly added to my rota of go to recipes.

Ingredients:

• 1 large handful of spinach
• 1 large bunch of basil leaves
• 2 garlic cloves
• 1/4 cup grated parmesan
• 1/2 cup toasted pine nuts (plus a few extra to serve
• 1/4 cup olive oil
• Juice of 1/2 lemon
• Pinch of sea salt

Method:

Blitz all the ingredients together in a food processor or nutribullet.  I used my nutribullet and you may need to stop a few times and scrape down the ingredients. Add a little water if the mixture gets too thick.  Spread on toasted rye bread, toss with butternut squash noodles, courgetti or spoon straight in your mouth, I won’t judge you!

The post Spinach Pesto appeared first on Neema Savvides | Fertility Nutrition.

This is a great post workout smoothie as the banana (carbohydrate) helps the body to absorb the protein powder more efficiently.

Having protein with every meal and snack is really important to help balance blood sugar levels, manage energy levels and balance hormones.

Serves one.

Ingredients

• 2 cups almond milk
• 1 scoop Vega Sport Performance protein powder in vanilla
• 1/2 frozen banana
• Handful raspberries
• Dash of cinnamon
• 1 tablespoon flax seeds

Method

Mix all together in a nutribullet or blender and voila.  Add more almond milk accordingly if you like your smoothies thinner (I prefer mine on the thicker side).

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The trick is not to over crowd them otherwise they steam and go soggy, and to keep an eye on them as the burn easily (as I soon found out when my first batch were on the charred side!).

Kale is PACKED full of antioxidants, LOADED with Vitamin C, Vitamin K, minerals AND is good for the heart.  It’s an all-round winner.

Ingredients:

• 1 small bunch of kale
• 1 1/2 tablespoons olive oil
• 2 tablespoons sesame oil
• Handful of sesame seeds
• Squeeze of lemon
• Pinch of sea salt (or 1 tablespoon light soy sauce)

Directions:

1. Pre-heat the oven to 95°C
2. Rinse the kale and thoroughly dry with a kitchen towel (better yet, use a salad spinner if you have one)
3. Tear the leaves from the stems into 4/5 inch pieces
4. Drizzle over the oils, sesame seeds, lemon juice and salt/soy sauce.  Toss together ensuring each leaf has been coated evenly
5. Line a baking tray with parchment paper, and arrange the leaves in a single layer, ensuring they are evenly spaced and not too close together
6. Bake for 15 minutes, turn over and continue to bake for another 5 minutes, then enjoy!

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A warming, comforting salad to take you through to the warmer spring months and the high protein content makes it a real winner for vegetarians. This dish has so many of my favourite things – I love all the different tastes and textures so it’s a real staple in my house.

Serves 6

Ingredients:

• 2 large sweet potatoes chopped into small cubes
• 2 large peppers, cubed
• 3 tblsp olive oil
• 1.5 cups cooked quinoa
• 1 handful mint, chopped
• 1 handful coriander, chopped
• large handful of mixed leaves
• 150 g feta cheese, chopped into small cubes (optional)
• 1 pomegranate, arils only
• 2 avocados, chopped
• 3 tablespoons toasted pine nuts/sunflower/pumpkin seeds

Dressing:

• Olive oil
• lemon
• 1 tablespoon honey
• Salt and pepper to taste

Directions:

1. Preheat the oven to 200C/180C fan/gas 6. Place the cubes of sweet potato and peppers on a baking sheet, drizzle with one tablespoon of olive oil and season with salt and pepper.
2. Roast for 25-30 minutes until soft in the middle and crisping at the edges.
3. Mix the quinoa, sweet potatoes, leaves, avocados and feta (if using).
4. Mix the dressing ingredients together and add to the salad together with the chopped herbs and pine nuts/seeds. Scatter with the pomegranate seeds and serve.  Season to taste.

This dish tastes better warm with the feta cheese melted slightly.

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