Brazilian Flavoured Pulled Pork (GF DF)

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This pulled pork is delicious.  The flavours of Brazil in the marinade really infuse throughout the meat with a beautiful flavour.

Such a simple meal to make as you marinade the meat and then just pop it in the oven at a low temperature.

Serves 8, Macros per serving:

Calories 316, Protein 32.87g, Carbs 8.13g, Fiber 0.6g and Fat 17.12g

Ingredients:

  • 1kg Pork Shoulder Roasting Joint
  • 1 Tsp Sea Salt
  • 1 Tsp Ground Black Pepper
  • 1Tsp Oregano
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Crushed Chillies
  • 1 Tsp Paprika
  • 50g Dark Sugar
  • 2 Tsp Smoked Paprika
  • 2 Tsp Minced Garlic
  • 2 Tsp Ground Coriander
  • 2 Tbsp Water

You will need:

  • Pre Heated Oven 140C Fan 120C Conventional
  • Foil Lined Baking Tray
  • Small Bowl
  • Scales / Measuring Spoons
  • Spatula
  • Put all your ingredients except the pork into a bowl and mix until well combined

  • Place your pork joint in your lined roasting tin and using your spatula cover the pork joint with the marinade

  • Ensure it is thoroughly coated all over

    Pop in oven for 8 – 10 hours

  • Until the meat is soft and falls apart

  • Shred your meat with 2 forks and serve

    This keeps well in an airtight container in the fridge for 2 days.

Sundried Tomato And Mozzarella Melt Burgers (GF)

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These burgers are just so juicy, yummy and easy to make.

This recipe makes up 4 burgers

Macros per burger:

Calories 266, Protein 42.5g, Carbs 1g, Fiber .75g and Fat 9.75g

Ingredients:

  • 500g 5% Fat Lean Beef Mince
  • 2 Tbsp Sundried Tomato Puree
  • 2 Tsp Dried Parsley
  • 1 Tsp Sea Salt
  • 80g Mozzarella cut into 4 x 20g Pieces

You will need:

  • Preheated Oven 180C Conventional 160C Fan
  • Large Mixing Bowl
  • Scales / Measuring Spoons
  • Burger Press
  • Large Foil Lined Baking Tray
  • Cooling Rack
  • Put your mince, parsley, salt and puree into a bowl and mix together

  • Until well combined

    Divide your burger mix into four

  • Pop a small amount of your burger mix into bottom of press

    Add your mozzarella and then add the rest of your burger mix

  • Then press your burger until your burger is formed

  • Place your cooling rack on top of baking tray and add your burgers

    Bake for 12 minutes for medium rare and 16 minutes well done

  • Serve and enjoy

    I love mine medium rare ­čÖé

Pan Cooked Banoffee Protein Cake (GF)

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This is brilliant for those who want a delicious moist protein cake quickly. For those who need the calories eat it whole for those who don’t its delicious hot or cold so can be shared or kept for another time.

Macros per cake

Calories 674, Protein 41g, Carbs 63g, Fiber 8g and Fat 28g

Ingredients:

  • 100g Ripe Banana
  • 50g Liquid Egg Whites
  • 30g Cashew Butter
  • 50g Gluten Free Oats
  • 1 Scoop Cinnamon Toffee Danish Protein Powder
  • 1/4 Tsp Bicarbonate Soda
  • 1 Tsp Coconut Oil

You will need:

  • Large Mixing Bowl
  • Masher
  • Spatula
  • Scales / Measuring Spoons
  • Frying Pan
  • Fish Slice

 

  • Add your banana to bowl and mash

  • Mix in well egg whites and cashew butter

  • Add your oats, protein powder and bicarbonate of soda to bowl and mix in well

  • Until thoroughly combined. ┬áLeave mix to stand for 5 minutes

  • Add coconut oil to pan over a medium heat and melt

  • Add your cake mixture

  • After 3 or so minutes when ready turn over

  • Serve and eat as it is or add yoghurt and fruit

    Leftovers keep well in an airtight container for 2 days.