I'm a big fan of convenience and with my busy lifestyle it's good to get great quality meals that are very easy to prepare and taste amazing!
JP's mini meatloaf (up to 8 servings) (gluten free if required)
You can eat these as a snack or have along with a main meal.
750g extra lean mince ...
1 large onion (100g)
1 cup crushed wholegrain rice cakes
1 medium egg
250ml unsweetened almond milk
1/4 cup french's mustard
1/4 chopped tomatoes
1 tsp truvia sweetener
Sea salt and pepper to taste
Pre heat the oven to 350 degrees F
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs.
Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, or form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the truvia, mustard and chopped tomatoes. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour
Prep time 5 minutes
Cook time 5-15 minutes
Difficulty - easy
Pre cook the rice in a pot with boiling water and sea salt for 10-12 minutes.
Cook the chicken sausages in the george foreman for 7 minutes.
Add the olive oil to a wok and allow to heat then add vegetables of choice and cook for 4-5 minutes.
Add the rice, sausages, Cajun spice and chopped tomatoes, and stir continuously until everything is well mixed together.
Serve and enjoy!
JP's Cashew and coconut stir fry.
200g of pre cooked chicken breast
1 pack of your favourite vegetables
100g of pre cooked wholegrain rice...
50 ml red wine vinegar
30g cashew butter
10g coconut oil
1. Pre heat the wok and add 5g of coconut oil.
2. Add a full pack of mixed vegetables and cook for 4 minutes, constantly mixing.
3. Add red wine vinegar to the wok with the chicken breast, and pre cooked wholegrain rice heat for another 1-2 minutes
4. Add the cashew butter, season with sea salt, serve and enjoy.
JP's Spanish rice - Serves 2-3 people
15g coconut oil or olive oil
375g chopped chicken breast
1 pack of prawns/shrimp...
150g uncooked basmati rice
1 cube Kallo chicken stock
1/2 tin of petit pois peas
1/2 tin of corn or baby corn
1/2 diced white onion
1/2 cubed red pepper
100g tomato purée
50g cholula hot sauce
2 1/2 cups of water
5g truvia sweetener
1. Add the coconut oil to a large hot pan or wok and allow to melt
2. Add chicken and prawns and allow to cook for 3-5 minutes.
3. Add the rice and cook for another 2-3 minutes until slightly browned
4. Add the chicken stock then stir.
5. Add the mixed vegetables, hot sauce, sweetener, purée and stir.
6. Add 2 1/2 cups of boiling water and stir.
7. Put onto a low heat, cover with tin foil or a larger plate and allow to cook for 15-20 minutes stirring 1-2 times.
Serve once all the water has been absorbed
JP's banana fudge toasted raisin bread
Difficulty - easy
Prep time - 5 minutes (pre cook potato)
Cook time 18-30 minutes...
Here's what you'll need
Wet ingredients 200g de skinned sweet potato cooked
1 medium banana
80g low fat Greek yoghurt
30ml unsweetened almond milk
60g banana fudge whey concentrate (vanilla will do)
Teaspoon baking powder
Handful of California raisins
Blend all the ingredients together and pour into a bread tin (coat bread tin in 2-3g of coconut oil)
Add raisins and spread over the top.
Put in the oven for 18-30 minutes (oven dependant) at 170 degrees.
Allow a few minutes to cool but ideally serves best hot with added peanut butter!!
Jp's Chocolate peanut butter protein porridge pudding!
Prep time 2-3 minutes
Cook time 5-10 minutes
Difficulty - very easy
100g rice flakes
500ml unsweetened almond milk
10g of your favorite whey
3 egg whites
2 squares of 90% dark chocolate
20g whole earth peanut butter
Sea salt to taste
Add the rice flakes along with almond milk, sea salt and cinnamon to a pot and bring to the boil, simmer and stir continuously.
Once the texture has thickened take of the hob and add the egg whites. Place back on the hob and stir continuously until everything fluff's up.
Take off the heat, add the whey and stir until smooth.
Add contents to a bowl then add broken dark chocolate and peanut butter to the top and serve!