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Cucumber Rolls With A Twist

 

Cucumber Rolls recipe

Cucumber Rolls With A Twist

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Ingredients
  

  • cucumbers
  • 1 cup Greek yogurt
  • 1 tablespoon curry powder
  • 1 tablespoon lime juice
  • Salt and pepper
  • 1 tablespoons herbs such as cilantro (optional)
  • Ham or turkey if desired optional

Instructions
 

  • 1. Thinly slice cucumbers using a mandoline or using a vegetable peeler. Lay the cucumbers aside on a paper towel plate to drain excess moisture.
  • 2. Mix together the yogurt, curry powder and lime juice. Add salt and pepper to taste.
  • 3. Spread the yogurt mixture across the cucumber slices and sprinkle with fresh herbs if desired.
  • 4. Spread thinly sliced ham or turkey across the cucumber slices if desired.
  • 5. Roll up carefully, using a toothpick to close if needed.
  • 6. Keep refrigerated until serving.

Notes

Looking for a cool and refreshing snack? Look no further. Check out this super cool cucumber rolls
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Dates and Walnut Energy Balls

 

Dates and Walnut Energy Balls Recipe

Dates and Walnut Energy Balls

Have I got a great pre-workout meal for you. This power packed recipe gives you a healthy dose of much needed carbs and fat before your workout. Did you know that dates have the highest concentration of polyphenols (a form of antioxidant) in dry fruits. They're also a great source of carbohydrates and iron, while walnuts give you a healthy dose of fats.
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Ingredients
  

  • 15 pitted dates
  • 10 walnuts

Instructions
 

  • 1. Blend the dates and nuts in a food processor or high powered blender till they are powdered.
  • 2. If the mixture is too dry, add a few more dates and blend again.
  • 3. Roll up 1 Table Spoon of the mixture into balls.
  • 4. Refrigerate the balls and enjoy them on the go.
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Protein Pancakes

 

protein Pancakes recipe

Protein Pancakes

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Ingredients
  

  • 2 Eggs
  • 1 scoops of Whey Isolate/Casein Powder Any Flavour
  • 1 teaspoon Baking powder
  • 250 mL of Milk Almond Milk or any normal milk will do

Instructions
 

  • 1. Place a non-stick tawa on the stove over medium heat.
  • 2. In a large bowl, mix the eggs, protein powder, baking powder and milk to create the pancake batter.
  • 3. Pour out the batter into the tawa. Flip when bubbles start to form on the top.
  • 4. Serve with butter and enjoy!
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Mixed Vegetable Clear Soup

mixed vegetable clear soup

Mixed Vegetable Clear Soup

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Ingredients
  

  • Cabbage - 1/2 cup finely chopped
  • Carrots - 1/3 cup finely chopped
  • Capsicum - 1/3 cup chopped
  • French beans - 1/4 cup finely chopped
  • Ginger - 3/4 tsp
  • Garlic - 1/2 tsp finely chopped
  • Oil - 1 tbsp
  • Pepper - 1/4 tsp
  • Salt - to taste
  • Water - 3 cups

Instructions
 

Step 1

  • Heat 1 tbsp oil in a pot and add 1/2 tsp chopped garlic and 3/4 tsp chopped ginger. Sautee well. Add 1/4 cup spring onions to the pot, followed by the rest of the vegetables.

Step 2

  • Saute for 2-3 minutes and then add 3 cups of water. Season with pepper and salt as required.

Step 3

  • Stir well and cover the pot. Simmer the flame down till the vegetables are almost cooked. Serve hot!
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Sprouts Salad

Sprouts Salad

Sprouts Salad

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Ingredients
  

  • Sprouted mung beans - 1 cup
  • Onion - 1 medium finely chopped
  • Tomato - 1 medium finely chopped
  • Red chilli powder - 1 tsp
  • Salt - 1 tsp or more
  • Lemon juice - 1 tsp

Instructions
 

  • Mix all the ingredients together in a bowl.
  • Squeeze the lemon juice at the end.
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Banana And Peanut Butter Smoothie

Banana Peanut Butter Smoothie recipe

Banana And Peanut Butter Smoothie

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Ingredients
  

  • Banana - 1 overripe and frozen overnight
  • Peanut butter - 1 tbsp
  • Milk of choice - 1 cup 200ml
  • Steel cut/rolled oats - 1 tbsp
  • Sweetner of choice - optional
  • Ice cubes - 4-5 nos

Instructions
 

  • Blend all the ingredients into a mixer and pour into a glass.
  • Serve chilled!
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Overnight Oats

overnight oats

Overnight Oats

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Ingredients
  

  • Steel cut/rolled oats - 2-3 tbsp
  • Milk of choice - 1 cup 200ml
  • Fruit of choice - 1 cup
  • Chia seeds - 1 tbsp
  • Almonds - 5

Instructions
 

  • Mix the oats and milk. Top with the fruits and seeds. Refrigerate overnight and enjoy it in the morning! It's that easy!
  • What is even better is that you can customise this the way you want to!
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ONP Fruit Salad

fruit salad recipe

ONP Fruit Salad

Chef Harish Rao
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Ingredients
  

  • Pomegranate pearls - 1 small cup
  • Almonds - 10 nos.
  • Orange slices - 3
  • Strawberries sliced - 4-5 nos.
  • Dragonfruit - 1 small cup 1/4 of the fruit
  • Watermelon cubes - 1 small cup
  • Mint - few sprigs

Instructions
 

  • Cut all the required fruits. Add these one by one in a jar/box to form layers of fruits. Top with almonds or use the almonds in-between two fruit layers for an extra crunch.

Notes

You can use your desired fruits for this recipe.
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Mushroom and Cherry Tomato Sandwich

mushroom sandwich

Mushroom and Cherry Tomato Sandwich

Chef Harish Rao
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Ingredients
  

  • 2 tbsp olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sweet chilli sauce
  • Salt & freshly ground pepper
  • 1 small cup mushrooms quartered
  • 1 cup cherry tomatoes quartered
  • 2 small shallots thinly sliced
  • 1 bunch rocket/lettuce roughly chopped
  • 1/3 cup continental parsley roughly chopped

Instructions
 

  • Step 1
  • Place the olive oil, red wine vinegar, sweet chilli sauce and salt and pepper in a screw-top jar. Shake until well combined. Place the mushrooms into a large bowl, pour 2/3 marinade over the mushrooms and stir well to combine. Cover and set aside for 30 minutes.
  • Step 2
  • Add the cherry tomatoes, shallots, rocket, parsley and remaining dressing to the mushroom mixture. Toss gently to combine. Season and serve on bread.
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Beetroot and Feta Salad/Sandwich

 

Beetroot Feta Sandwich

Beetroot and Feta Salad / Sandwich

Chef Harish Rao
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Ingredients
  

  • 1 medium beetroot
  • 50 g baby spinach
  • 1/2 small red onion thinly sliced
  • 50 g feta crumbled
  • 1/4 cup walnuts lightly toasted
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dijon mustard
  • Salt and pepper to season
  • 2 slices whole wheat/multigrain bread

Instructions
 

  • Step 1
  • Preheat oven to 180°C/160°C fan-forced. Wash beetroot. Pat dry. Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes. Meanwhile prepare remaining ingredients. Peel and discard skin from beetroot. Cut beetroot into 2 cm pieces.
  • Step 2
  • Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.
  • Step 3
  • Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve on bread.

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