We had the pleasure of collaborating with Cristina aka @_thehealthycoconut on Instagram, who created some delicious, easy-to-make, macro-friendly meals, that you all NEED to try immediately!
CREAMY VEGETABLE PASTA
403 calories | P 19.7g | C 75.1g | F 2.3g
This is a super filling, hearty vegan friendly dish packed with protein and flavour!
WHAT YOU’LL NEED:
- 80g Girolomoni Farfalle pasta
- 50g red capsicum, roughly chopped
- 30g brown onion, cut into wedges
- 50g pumpkin, diced
- 50g cauliflower, roughly chopped
- 5g garlic (keep skin on, but bruise or bash the garlic)
- 15g nutritional yeast
- Fresh parsley to serve
- Chilli flakes to serve (optional)
INSTRUCTIONS:
Preheat the oven to 200ºC. Arrange all of the vegetables in a baking dish and lightly spray with oil. Season with salt. Bake for about 30-35 minutes or until the veggies are golden.
Once the veggies are done cooking, add them into a blender with reserved pasta water (I used about a half of a cup, but you can use as much/little as you want) and nutritional yeast. Blend until smooth and creamy.
Pour the sauce over the cooked pasta and stir until well combined. Add the pasta to a serving bowl and top with fresh parsley and chilli flakes, if desired.
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CHOCOLATE HAZELNUT BROWNIES
197 calories per serve | P 3.8g | C 22.9g | F11.4g
These decadent chocolate brownies are a healthy alternative to the standard brownie which is packed with the guilt and unnecessary sugars. They are rich and not too sweet! This brownie is gluten free and refined sugar free. They are moist, full of chocolate flavour and on the dense side so not too cakey but not too fudgey either. They are not like a traditional brownie but great if you’re looking for something different on the healthier side!
WHAT YOU’LL NEED:
- 340g rice malt syrup
- 140g pitted dates, roughly chopped
- Sprinkle of sea salt flakes
- 125ml water
- 3g baking soda
- 200g light butter
- 3 eggs
- 75g cocoa powder
- 75g ground hazelnuts
- 75g buckwheat flour
- 120g sour cream
- 70g roasted and peeled hazelnuts, halved
- Extra cocoa powder for dusting
INSTRUCTIONS:
- Preheat your oven to 180C. Line a slice or brownie pan with baking paper and set aside.
- Place your syrup, dates, salt and the water in a small saucepan over low heat. Simmer for 5 minutes or until the dates are softened.
- Stir the baking soda into the date mixture and transfer to a food processor. Process until mixture is smooth.
- Return the date mixture to the saucepan and add the butter, stirring over medium heat until butter is melted. Transfer the mixture to a large bowl and let cool for 5 minutes.
- Once the mixture is cooled, whisk in your eggs one at a time. Next, stir in the sifted cocoa powder, ground hazelnuts, flour, sour cream and chopped nuts. Spread the mixture into the pan and level off.
- Bake the brownie for 30 minutes, or until a skewer inserted into the brownie comes out with moist crumbs attached.
- Cool in the pan before dusting the top with remaining cocoa powder.
- Slice the brownies into 20 pieces and serve. (Try not to eat all at once!)
