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Lisa’s easy-to-make healthy eats

lisa biogen

Banana crunch granola

Makes 6-7 cups

Ingredients:

  • ½ banana mashed
  • ¼ cup coconut oil
  • ¼ cup honey, agave or maple syrup
  • 2 Tbsp xylitol or coconut sugar
  • 3 scoops Very Berry Super Scoop
  • 3 cups rolled oats
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup coconut flakes
  • ½ cup dried mixed berries (we recommend cranberries, goji berries and raisins)

Method:

  1. Preheat the oven to 180°C and spray a baking tray with cooking spray
  2. Add the banana, coconut oil, sweetener and coconut sugar to a blender and blend until smooth.
  3. Add the Super Scoop, oats, sunflower seeds, pumpkin seeds, coconut flakes and dried fruit to a bowl and mix until combined
  4. Pour the banana mixture into the oats and mix until all the oats have been coated.
  5. Pour into the prepared baking tray and spread evenly
  6. Bake until golden brown (about 30 minutes)
  7. The granola will harden as it cools. Store in an airtight container.

TIP: This granola will last a month if you eat a quarter cup each day.

Vegan chocolate mousse

Serves 2

Ingredients:

  • 1 large, ripe avocado
  • 1 scoop Very Vanilla Super Scoop
  • ¼ cup cocoa
  • ¼ cup maple syrup, honey or agave
  • 1 Tbsp vanilla essence
  • 3 Tbsp unsweetened almond milk, or milk of choice
  • Pinch xanthan or guar gum (optional)

Method:

  1. Add the avocado to a food processor and blend until smooth
  2. Add the rest of the ingredients (except the xanthan or guar gum) and blend for 30 to 45 seconds
  3. If adding the optional xanthan or guar gum, add this once all the other ingredients have been blended together.
  4. Spoon into a bowl or serving dish and leave to set in the fridge for a minimum of 1 hour

Roast beetroot, pumpkin and pistachio salad

Ingredients:

  • 1 large bag pumpkin (500g) chopped in bite sizes
  • 2 Tbsp olive oil
  • 1 bunch beetroot
  • 1 packet rocket leaves
  • 1 cup pistachio nuts, shelled and salted
  • Balsamic glaze

Method:

  1. Preheat the oven to 180 °C
  2. Rub the pumpkin pieces with 1 Tbsp olive oil
  3. Roast the pumpkin for about 40 minutes until soft and slightly browned on the edges
  4. Wash the beetroot well and cut into large cubes
  5. Rub with the other Tbsp of olive oil and roast on a separate baking tray for about 40 minutes
  6. Allow the pumpkin and beetroot to cool.
  7. Assemble the salad with a layer of rocket, topped with the pumpkin and beetroot
  8. Roughly chop the pistachio nuts and sprinkle them over the salad
  9. Add a drizzle of balsamic glaze over the salad and enjoy.

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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