3 eating lean recipes from Lisa

From Lisa Raleigh’s Super Scoop recipe book

Sweet potato crumpets

Makes 6-8 medium sized crumpets

Ingredients:

• 1 heaped scoop Very Vanilla Super Scoop
• ¼ cup oat flour
• ½ large sweet potato, peeled
• 2 egg whites
• 1 whole egg
• 2 Tbsp honey
• 1 tsp cinnamon
• ½ tsp baking powder

Optional toppings: yoghurt, honey, melted nut butter or fresh fruit

Method:

1. Steam the sweet potato, and once cooled, mash it up or add it to a food processor and blend until a pureè starts to form. 
2. Add the egg whites, whole egg and honey to the sweet potato and mix until smooth and creamy.
3. Gently fold in the superfoods, oat flour, cinnamon and baking powder.
4. Put the crumpet mixture in the refrigerator for 15 minutes to thicken.
5. While the mixture thickens, spray a non-stick pan with cooking spray and allow the pan to heat thoroughly.
6. Spoon the mixture onto the heated pan and wait until little bubbles start to appear on the surface of the crumpets. Flip them over to cook on the other side.
7. Serve with your choice of optional toppings.

From Lisa Raleigh’s Super Scoop Recipe book

Spiced Superfood cake

Ingredients: for the cake

• 2 scoops Very Vanilla Super Scoop
• 1 ½ cups whole-wheat spelt flour
• 1/3 cup coconut sugar or xylitol
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 2 tsp baking powder
• ½ tsp bicarb
• ½ cup lite coconut milk or unsweetened almond milk
• ¼ cup coconut oil melted
• 2 ripe bananas mashed
• 1 large carrot, (about 1 cup when grated)

Optional: ¼ cup raisins and ¼ cup pecan nuts, grated

For the icing:

• 1 cup fat-free yoghurt
• ½ tsp cinnamon
• 3 Tbsp agave or honey, or ½ tsp stevia powder
• 1 tsp vanilla essence

Method:

1. Preheat the oven to 180 °C and lightly spray a cake tin or silicone cake mould with cooking spray.
2. Add the Very Vanilla Super Scoop, spelt flour, coconut sugar/xylitol, cinnamon, ginger, nutmeg, baking powder and bicarb to a bowl and stir until combined. Set aside.
3. Add the coconut milk/almond milk, vanilla essence, melted coconut oil, and mashed banana to a food processor, and blend until smooth and creamy.
4. Pour into the dry ingredients and gently fold the two together.
5. Stir in the carrots and optional raisins and pecan nuts.
6. Pour into the cake mould and bake for 40 minutes
7. Allow to cool fully before icing.
8. This cake tastes wonderful without the icing, however, the icing definitely gives it that something extra.

To make the icing:

1. Add all the ingredients into a bowl and stir until thoroughly mixed.
2. Spread over the baked sheet

From Lisa Raleigh’s My Body Back programme

Balsamic Glazed Chicken

Ingredients:

• 1 tsp extra-virgin olive oil
• 8 single breast chicken fillets
• ½ cup balsamic vinegar
• 2 Tbsp honey
• ¼ cup dry sherry
• 2 Tbsp seeded mustard

Method:

1. Heat the oil in a large non-stick frying pan and cook the chicken in batches until lightly browned all over. Remove from the pan and set aside.
2. Place the vinegar, honey, sherry and mustard into the same pan and bring to the boil. Return the chicken to the pan and reduce the heat.
3. Simmer, uncovered for about 10 minutes or until the chicken is cooked through.
4. Serve with roasted vegetables and a garden salad

Author: Tanja Schmitz

Founder and Editor of Fitness Magazine. You’ll find her behind her computer or on her bike, dreaming up new ways to improve or create content for you.

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