Lisa’s Protein Chocolate Mug cake

All these recipes are from Lisa Raleigh’s Super Scoop Recipe Book

Super chocolate mug cake

Makes 1 large mug cake

Ingredients:

• 1 scoop protein powder,  or Very Vanilla or Very Berry Super Scoop
• 1 heaped Tbsp whole-wheat flour
• 1 tsp cocoa
• ½ tsp stevia or 2-3 Tbsp coconut sugar or xylitol
• 1 tsp baking powder
• Pinch of salt
• 1 egg
• 2 Tbsp unsweetened almond milk, or milk of your choice
• Optional toppings: coconut yoghurt, fresh or frozen berries, sliced banana or melted nut butter

Method:

1. Add all the ingredients to a bowl and mix together with a fork
2. Place the bowl in the centre of the microwave and bake for 2 minutes, stopping to check the texture every 30 to 45 seconds.
3. Add the optional toppings if using them, and enjoy!

Superfood Berry Cheesecake

Makes 1 large cheesecake

Ingredients:

• For the crust:
• 1 scoop Very Berry Super Scoop (you can substitute this with a strawberry Protein powder)
• 1 cup rolled oats
• 1 cup desiccated coconut
• 1 tsp cinnamon
• ¾ cup dates, soaked in boiling water for 10 minutes
• 2 Tbsp coconut oil, melted

For the cheesecake:

• 2 scoops Very Berry Super Scoop
• 2 cups cashew nuts, soaked in water overnight
• ¼ cup lemon juice
• 1/3 cup coconut oil, melted
• ½ cup lite coconut milk
• ½ cup agave

For the cheesecake topping:

1. Lightly spray a spring form cake tin with cooking spray. Set aside.
2. Add all the crust ingredients to a food processor, or blender and blend until a crumbly, yet pliable dough starts to form. If the dough is too dry, add some water, 1 Tbsp at a time.
3. Press the dough tightly into the cake tin and pop into the freezer to harden while the cheesecake mixture is made.
4. Add all the cheesecake ingredients to a clean food processor or blender.
5. Blend until smooth and creamy. This shouldn’t take too long as the cashew nuts should already be soft.
6. Pour into the cake tin.
7. Add one cup of the strawberries to a food processor and blend until a smooth, strawberry coulis forms. (you may want to add some lemon juice and sweetener as well)
8. Spread the coulis over the cheesecake
9. Slice the remainder of the strawberries and place over the top of the cheesecake
10. Refrigerate for a minimum of 4 hours (or freeze and have an ice-cream cheesecake!)

Mexican salad

Ingredients:

• 2 Tbsp lemon juice
• 2 Tbsp extra-virgin olive oil
• ½ tsp garlic, minced
• ¼ tsp ground cayenne pepper (optional)
• 200g rosa tomatoes, halved
• 1 yellow bell pepper, seeded, diced into 2X2cm cubes
• 1 can black beans, rinsed and drained
• 1 can corn kernels
• ½ cup small, red onion diced
• Fresh chilli, thinly sliced
• ¼ cup fresh coriander
• 1 tsp Himalayan rock salt
• ½ tsp freshly ground black pepper

Method:

Dressing:

1. Whisk the lemon juice, olive oil, salt, black pepper, garlic and cayenne pepper together in a large bowl

Salad:

1. Add the tomatoes, yellow pepper, black beans, corn and red onion to the dressing in the large bowl. Mix the vegetables well.
2. Just before you’re ready to serve the salad, gently fold the avocadoes, chilli and coriander into the salad. Avoid mushing the avocado pieces too much.
3. Season to taste and serve at room temperature.

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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