Spicy Chicken Quinoa Bites

These chicken bites are ideal for lunches, they are both healthy and filling.  You can make them on a Sunday and store them in the fridge and they'll keep for upto 4 days (or you could freeze them).

Ingredients
1 cup of cooked quinoa
1 egg
1 onion (finely diced)
1 large chicken breast (cooked and finely chopped / shredded)
1/2 a packet of mozarella cheese (shredded)
1 garlic clove (crushed)
tabasco sauce (as many drops as you like, depending on how spicy you like your food)
pinch of salt and pepper

Instructions
preheat oven to 180 degrees
mix all the ingredients in a bowl together
distribute mixture into greased mini muffin tins (I used silicone bun cases), fill each cup to the top and press down gently to compact
bake in the oven for 25 - 30 minutes

Serve cold as part of your desk lunch or warm with salad for dinner.

Banana & Vanilla Protein Cake

Banana & Vanilla Protein Cake

1 ½ cup oats

½ cup vanilla whey protein powder

1 tsp baking powder

½ tsp salt

1 tsp cinnamon

½ cup stevia

¼ cup almond milk (remember to use Blue Diamond)

¼ cup agave nectar

1 large banana

2 egg whites

Topping – 2 tbsp dark chocolate drops

 

Preheat oven to 180, line cake tray or loaf tin with parchment paper.

Mix oats, protein powder, baking powder, salt, cinnamon & stevia

In a separate bowl mix together the almond milk, agave nectar, banana and egg whites.

Mix the two together until all combined.  Pour mixture into tray and sprinkle the chocolate drops on top.  Bake for 30 minutes.

Remember – Eat Responsibly!!

 

 

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