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Apricot And Coconut Slice

Makes 10

Ingredients

  • 2 scoops (60g) Bioflex Nutrition Proflex in Vanilla
  • 170g dried apricots – soaked in water for one hour
  • 100g shredded coconut
  • 1/3 cup rice malt syrup or honey
  • 1 teaspoon vanilla essence

Directions

  1. Place all ingredients in a mini food processor and blend until combined. Apricots may remain chunky.
  2. Place into a lined brownie or loaf tin and press down well.
  3. Place in the fridge to set for one to two hours.
  4. Drizzle with melted chocolate if desired.
  5. Once set, remove from tin and slice with a shape knife.
  6. Best consumed within 4-6 days and stored in the fridge.

Nutritional Information

Per serve (42g)/ Per 100g

Energy (kJ): 640/1520 | Protein (g): 7.2/17 | Fat (g): 6.6/15.7 | Saturated Fat (g): 5.3/12.5 | Carbohydrates (g): 14.3/34 | Sugar (g): 12.8/30.5 | Sodium (mg): 19/46

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Choc Peanut Butter Fudge

Makes 6 cups or 12 serves

Ingredients

Directions

  1. In the microwave, melt the coconut oil and peanut butter together.
  2. Add all remaining ingredients and mix well.
  3. Pour evenly into six cupcake cases. Tap to remove any bubbles.
  4. Place in the fridge to set for a minimum of one hour.

Nutritional Information

Per serve (35g) / Per 100g

Energy (kJ): 868/2480 | Protein (g): 7.6/21.6 | Fat (g): 16.3/46.5 | Saturated Fat (g): 9.9/28 | Carbohydrates (g): 7.4/21 | Sugar (g): 5.6/16.1 | Sodium (mg): 123/351

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Antioxidant Berry Smoothie

Makes 1

Ingredients

  • 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
  • 100g mixed berries
  • 1-2 teaspoons honey
  • 200ml milk of choice – we used almond milk
  • 1 teaspoon chia seeds
  • 1 teaspoon flax seeds

Directions

  1. Place all ingredients in a blender and blitz until smooth.
  2. Pour into a glass and enjoy immediately!

Nutritional Information

Per serve (335g) / Per 100g
Energy (kj): 1820/544 | Protein (g): 35/10.4 | Fat (g): 24/7.2 | Saturated Fat (g): 1.9/0.6 | Carbohydrates (g): 15.5/4.6 | Sugar (g): 14.2/4.2 | Sodium (mg): 60/18

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Nutty Icy Poles

Makes 6

Ingredients

  • 2 scoops (60g) Bioflex Nutrition Proflex in Vanilla
  • 200ml milk of choice
  • 100ml water
  • 2 tablespoons powdered peanut butter – we used The Nutty Whey
  • 1 tablespoon chopped pecan or peanut pieces
  • 1 tablespoons no added sugar maple syrup

Directions

  1. Place all ingredients in a protein shaker and shake until well combined.
  2. Pour into six icy pole cases, pop the lids on top and place into the freezer to set for approximately 2 to 3 hours.
  3. Remove from icy pole cases and enjoy.
  4. These will keep for approximately 2 to 3 weeks in the freezer.

Nutritional Information

Per serve (66g) / Per 100g
Energy (kJ): 399/605 | Protein (g): 11.4/17.2 | Fat (g): 5/7.5 | Saturated Fat (g): 0.4/0.6 | Carbohydrates (g): 1/1.6 | Sugar (g): 0.6/1 | Sodium (mg): 19/28

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Chocolate Protein Brownies

Makes 12 squares

Ingredients

  • 1 scoop (30g) Bioflex Nutrition Proflex in Chocolate
  • 1 scoop (5g) Bulk Nutrients Sweetvia
  • 1 scoop (30g) Bulk Nutrients Egg Protein
  • 2 tablespoons organic butter or coconut oil – melted
  • 1 teaspoon vanilla essence
  • 1 whole egg
  • 60g sugar free dark chocolate – melted
  • 2 teaspoons cocoa powder
  • 20g hazelnut or almond meal
  • 100g wholemeal self-raising flour
  • 1/3 cup milk of choice
  • 60g chopped hazelnuts

Directions

  1. Preheat oven to 160 degrees celsius and line a brownie tin.
  2. Combine all dry ingredients in a bowl and make a well in the centre. Pour all wet ingredients into the well and whisk to combine.
  3. Pour mixture into a lined tin. Bake for about 15 minutes or until the centre is set. If you like fudgey brownies take them out a little earlier.
  4. We topped ours with this banana caramel icing, but you can use any glaze or jam you desire.
  5. Slice into 12 pieces and enjoy.

Nutritional Information

Per serve (37g) / Per 100g
Energy (kJ): 612/1640 | Protein (g): 7.1/18.9 | Fat (g): 9.6/25.8 | Saturated Fat (g): 4.4/11.8 | Carbohydrates (g): 6.2/16.6 | Sugar (g): 0.5/1.2 | Sodium (mg): 118/315

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Lemon Cheesecake Bites

Makes 6

Ingredients

  • 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
  • 2 tablespoons almond meal
  • 1 tablespoon coconut flour
  • 1 tablespoon low fat smooth ricotta
  • 1 tablespoon low fat cream cheese
  • 1 teaspoon honey
  • 1-2 drops lemon essence
  • Desiccated coconut – for rolling through

Directions

  1. Place all wet ingredients in a bowl and mix well.
  2. Place all dry ingredients in a separate bowl and mix well.
  3. Combine both wet and dry ingredients.
  4. Roll through coconut into 20-25g bite sized balls.
  5. Store in the fridge.

Nutritional Information

Per serve (15g) / Per 100g
Energy (kJ): 206/1370 | Protein (g): 5.3/35.6 | Fat (g): 2.4/15.7 | Saturated Fat (g): 1.6/11 | Carbohydrates (g): 1.5/10.3 | Sugar (g): 1.4/9.2 | Sodium (mg): 28/185

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Raspberry Choc Chip Muffins

Makes 5

Ingredients

  • 1 packet Bioflex Nutrition BioCake in Choc Cherry
  • 50g almond meal
  • 1 teaspoon (5g) Bulk Nutrients Sweetvia
  • 17g flour of choice – we used wholemeal
  • 1 teaspoon vanilla essence
  • 1 tablespoon butter of choice – melted
  • 1 egg
  • 2 tablespoons milk of choice
  • 30g dark chocolate chips
  • 30g fresh or frozen raspberries

For topping (not included in nutritional information):

Directions

  1. Set oven to 180 degrees.
  2. In a bowl combine all dry ingredients except for the chocolate chips.
  3. In a separate bowl combine all wet ingredients except for the raspberries.
  4. Make a well in the centre of the dry ingredients and add the wet ingredients. Mix well.
  5. Gently fold in the chocolate chips and raspberries.
  6. Divide the mixture evenly between five cupcake cases.
  7. Bake for 10 to 12 minutes.
  8. Remove from oven and allow to cool slightly before moving to a wire rack.
  9. Cool completely before storing in an airtight container or glazing (glazing not included in nutritional information).
  10. Mix Bioflex Nutrition Some Like It Hot and coconut oil together until it forms a thick paste. Spread over the muffin and sprinkle with coconut and cacao nibs if desired.
  11. Store for up to three days.

Nutritional Information

Per serve (58g) / Per 100g
Energy (kJ): 804/1390 | Protein (g): 5.6/9.7 | Fat (g): 12.5/21.6 | Carbohydrates (g): 13/22

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Peanut Butter Keto Slice

Makes 10 slices

Ingredients

Directions

  1. Place all ingredients in a bowl and mix with 2 or 3 tablespoons of water.
  2. If mixture is too dry, add another tablespoon of water.
  3. Roll mixture out to 1 ½-2cm thickness. Place in the fridge to set.
  4. When set, slice into rectangles with a sharp knife.

Nutritional Information

Per serve / Per 100g
Energy (kJ): 252/1890 | Protein (g): 11/39.6 | Fat (g): 6.5/28.6 | Carbohydrates (g): 4.3/8.1

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Chocolate Weetbix Slice

Serves 16

Ingredients

  • 2 scoops (60g) Bioflex Nutrition Proflex in Chocolate
  • ⅓ cup sultanas
  • 3 tablespoon natural crunchy peanut butter – we used Pics Peanut Butter
  • 6 tablespoons desiccated coconut
  • 2 tablespoons coconut oil – melted
  • 6 Sanitarium Weetbix – crumbed
  • 2 tablespoons cacao
  • 2 tablespoons honey or rice malt syrup
  • 10 squares dark organic chocolate + additional 2 tablespoons coconut oil – melted together

Directions

  1. Place all ingredients, except dark chocolate and additional coconut oil, in a bowl.
  2. Blend together and press into a lined square brownie tin and set aside.
  3. Melt chocolate and coconut oil together.
  4. Pour chocolate mix over the base and spread evenly.
  5. Place in the fridge to set.
  6. Use a hot, sharp knife to slice.
  7. Store in an airtight container. Best stored in the fridge and consumed within five days.

Nutritional Information

Per 20g serve / Per 100g

Energy (kj): 370/1850 | Protein (g): 5/25 | Carbohydrates (g): 5.8/29 | Fats (g): 3.7/18

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Snickers Shake

Serves 2

Ingredients

  • 2 scoops (60g) Bioflex Nutrition Proflex in Salted Caramel
  • 2 tablespoons smooth peanut butter
  • 1/2 cup (125ml) milk of choice – we used almond milk
  • 2 tablespoons no added sugar maple syrup
  • 4 dried dates (20g)
  • 1 medium banana
  • 1 teaspoon vanilla essence
  • Pinch of salt
  • *Optional: Chocolate drizzle 

Directions

  1. Place all ingredients in food processor and blend until well combined.
  2. Pour into pre-chilled glasses and enjoy.
  3. We decorated our glasses with some melted dark organic chocolate and almond meal.

Nutritional Information

Per serve (200g) / Per 100g

Energy (kJ): 1440/729 | Protein (g): 32.5/16.3 | Fat (g): 12.1/6 | Carbohydrates (g): 21.3/10.6

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Raw Protein Anzac Biscuits

Makes 6 x 20g biscuits

Ingredients

  • 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla
  • 3 tablespoons (30g) quick oats
  • 2 teaspoons pure or flavoured maple syrup
  • 1 tablespoon shredded coconut
  • 2 tablespoons macadamia or almond meal
  • 1/2 tablespoon cacao butter or coconut oil melted
  • 1 tablespoon water
  • 1 teaspoon vanilla essence

Directions

  1. Melt cacao butter or coconut oil and maple syrup together on a stove or in a microwave.
  2. Place all remaining dry ingredients in a bowl and add the maple syrup mix. Stir until well combined.
  3. Roll into 6 x 20g bite sized balls and then flatten to form biscuit shape.
  4. Roll through additional coconut or drizzle with sugar free white chocolate if desired.

Nutritional Information

Per serve (20g) / Per 100g

Energy (kJ): 322/1610 Protein (g): 6/22.9 Fat (g): 4.2/21.1 Saturated Fat (g): 1.2/6 Carbohydrates (g): 3.8/19.2 Sugar (g): 0.3/1.7  Sodium (mg): 12/62

Now compare this to a generic Anzac Biscuit:

Per 100g

Energy (kJ): 1980 Protein (g): 5.4 Fat (g): 26.4 Saturated Fat (g): 17.3 Carbohydrates (g): 52.1 Sugar (g): 24  Sodium (mg): 21

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Almond Berry Smoothie

Serves 2

Vegetarian | Gluten Free | No Added Sugar | Vegan option

Ingredients

  • 2 scoops (60g) Bioflex Nutrition protein of choice in vanilla – we used Proflex 
  • 2 tablespoons almond spread
  • 70g blueberries
  • 1 small banana
  • 1 tablespoon honey
  • 1 teaspoon vanilla essence
  • 250ml almond or coconut milk

Directions

  1. Place all ingredients in a blender and combine until smooth.
  2. Pour into a glass and enjoy.

*Tip: These are great to make the evening before to grab on your way out for a quick breakfast option.

Nutritional Information

Per serve (248g) / Per 100g

Energy (kJ): 1870/752 | Protein (g): 35/14.1 | Fat (g): 22.2/8.9 | Saturated Fat (g): 1.8/0.7 | Carbohydrates (g): 23.8/9.6 | Sugar (g): 21.3/8.1 | Sodium (mg): 60/24

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Coconut Cashew Curry

Serves 4

Ingredients

  • 50g Bioflex Nutrition Carbfusion
  • 1 tablespoon coconut oil
  • 1 onion – diced
  • 1 clove of garlic – crushed
  • 1 cup cashew nuts
  • Spice blend – we used 2 tablespoons curry powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1/2 tablespoon coriander
  • 1 stock cube with 1 cup boiling water
  • 1/2 cup lentil soup blend
  • 1 can coconut milk
  • 1 can chickpeas

Directions

  1. Heat coconut oil in a large pot. Add onion, garlic and cashew nuts. Stir until the mixture browns.
  2. Add spice blend and stir until fragrant
  3. Add the stock, lentil blend and coconut milk. Simmer for 20 minutes to allow the lentils to cook.
  4. Blend to a smooth consistency.
  5. Stir through Carbfusion.
  6. Add chickpeas and continue to cook for a further 15 minutes. The mixture may thicken during this time, add some addition water if necessary.
  7. Serve with rice, Greek yogurt and chili.

Nutritional Information

Per serve (290g) / Per 100g

Energy (kJ): 1970/639 | Protein (g): 12/4.6 | Fat (g): 24.3/9.5 | Saturated Fat (g): 10/3.8 | Carbohydrates (g): 29.89/11.5 | Sugar (g): 9.2/3.5 | Sodium (mg): 131/50

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Banana Bread Spread

Ingredients

  • 20g pecans
  • 20g walnuts
  • 1-2 teaspoons cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla essence
  • 1 tablespoon maple or honey
  • 1 tablespoon coconut milk
  • 1 scoop Bioflex Nutrition BioFurnace in Banana
  • 1 tablespoon coconut or almond milk
  • 40g soaked (and drained) dates or prunes

Directions

  1. Add all ingredients to a processor and blend until well combined.
  2. Enjoy on pancakes, toast, oats, etc.

Nutritional Information

Per serve (20g) / Per 100g

Energy (kJ): 295/1480 | Protein (g): 4.3/21.7 | Fat (g): 4/19.8 | Saturated Fat (g): 0.4/2.2 | Carbohydrates (g): 3.9/19.4 | Sugar (g): 3.7/18.7 | Sodium (mg): 9/44

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Cherry Ripe Tarts

Makes 6

 

Ingredients

  • 150g dates – soaked in water overnight and drained
  • 30g almond meal
  • 15g cocoa powder
  • 1 teaspoon vanilla essence
  • 1 scoop (30g) Bioflex Nutrition Proflex in chocolate
  • 3 tablespoon coconut oil – melted
  • 180g cherries – fresh or frozen
  • 50g shredded coconut
  • 1 teaspoon sweetener of choice – we used Bulk Nutrients Sweetvia
  • 1 scoop (30g) Bioflex Nutrition BioFurnace in strawberry

 

Directions

1.  In a food processor blend dates, almond meal, vanilla essence, 1 tablespoon coconut oil, chocolate Proflex and cocoa until well combined.
2.  Press into six cupcake cases and set aside.
3. In a food processor place cherries, 2 tablespoons coconut oil, coconut,  Sweetvia and strawberry BioFurnace. Blend until well combined.
4. Pour on top of chocolate base.
5. Place in the freezer to set for a minumun of two hours.
6. Remove from cases and enjoy. Best stored in the freezer.

 

Nutritional Information

Per serve (82g) / Per 100g

Energy (kJ): 1060/1290 | Protein (g): 11.2/13.6 | Fat (g): 12.6/15.4 | Saturated fat (g): 8.7/10.6 | Carbohydrates (g): 21.1/25.7 | Sugar (g): 20/24.6 | Sodium (mg): 122/149

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Thai Style Pumpkin Soup

Serves 4

Ingredients

  • 750g pumpkin – chopped
  • 1 carrot – peeled and chopped
  • 1 onion – diced
  • 1 clove garlic – crushed
  • Coconut oil for cooking
  • 2 tablespoons curry powder
  • 1 litre vegetable stock
  • 100g peanut butter  – we used Pic’s Peanut Butter
  • 1 can lite coconut milk
  • 30g Bioflex Nutrition BioLife in vanilla
  • *Optional chili to taste

 

Directions

1. Heat coconut oil in a large pot on the stove. Add vegetables and curry powder and stir for 1-2 minutes before adding stock and bringing to a simmer.
2. Add peanut butter and stir through.
3. Allow to simmer for 10 minutes.
4. Add coconut milk and BioLife. Allow to cool slightly and then blend to a smooth consistency using a stick blender.
5. Serve with rice noodles and top with coriander, chili and sesame seeds.

Nutrition Information

Per serve (550g) / Per 100g

Energy (kJ): 845/153 | Protein (g): 18/3.3 | Fat (g): 5.9/1.1 | Saturated fat (g): 3.5/0.6 | Carbohydrates (g): 17.3/3.3 | Sugar (g): 13/2.4 | Sodium (mg): 103/19

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Crunchy Lentil Slice

Nut free | Vegan | Gluten Free option

Makes 12 bite-sized balls

Ingredients

  • 2/3 cup dry green lentils
  • 1 ½ tablespoons coconut oil
  • 1 teaspoon coconut sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon coconut flour
  • 1/8 teaspoon sea salt
  • 45g quick oats – you can swap for buckinis, chopped cashews or a gluten free oat alternative
  • ¼ cup unsweetened coconut – shredded
  • ¼ cup pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 60g dark chocolate chips – plus extra for coating/dipping. Vegan chocolate can be used to make this recipe 100% vegan.
  • 2 tablespoons coconut or almond milk
  • 1 scoop (30g) Bioflex Nutrition BioLife in vanilla or salted caramel
  • 1 tablespoon no added sugar maple syrup

 

Directions

  1. Preheat oven to 200 degrees and line a baking tray with parchment paper.
  2. Rinse lentils and transfer them to a small saucepan. Cover with two cups of water and bring to a boil. Lower heat to medium and simmer for 15 minutes.
  3. Drain lentils and transfer to a small mixing bowl. Stir in the ½ tablespoon of coconut oil to coat lentils. Sprinkle with coconut sugar, cinnamon, coconut flour, sea salt and stir well.
  4. Spread lentils evenly on to lined tray and bake for 15 minutes, stirring halfway. Keep an eye on them to ensure they don’t burn. When cooked, set lentils aside to cool.
  5. Meanwhile, in a large mixing bowl, mix together oats, BioLife, seeds, shredded coconut and chocolate chips. Add in crispy lentils, remaining melted coconut oil, milk and maple syrup.
  6. You may need to let the mix cool a bit if the coconut oil is too warm as it will not hold.
  7. When workable consistency, roll into bite-sized balls.
  8. Best stored in the fridge for up to one week.

Nutritional Information

Per serve (24g) / Per 100g

Energy (kJ): 374/1560 | Protein (g): 4.4/18.4 | Fat (g): 4.2/17.6 | Saturated Fat (g): 2.5/10 | Carbohydrates (g): 7.6/31.8 | Sugar (g): 2.3/9.6 | Sodium (mg): 9/38

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Matcha Overnight Oats

Serves 2

 

Ingredients

 

Directions

  1. Place all ingredients in a protein shaker, shake and pour into a serving glass.
  2. Place in the fridge to soak overnight.
  3. Serve with additional toppings such as coconut, nut spreads and fresh fruits. We topped ours with peanut butter and our ProtiBalls coated in coconut.

 

Nutritional information

Per serve (188g) / Per 100g

Energy (kJ): 1660/882 | Protein (g): 23.7/12.6 | Fat (g): 19.5/10| Saturated fat(g): 1.9/1 | Carbohydrates (g): 28.8/25 | Sugar (g): 1.7/0.7 | Sodium (mg): 33/18

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Vegan Peanut Butter Bites

Makes 16

 

Ingredients

  • 45g buckinis
  • 5 tablespoons peanut butter – we used Pic’s Peanut Butter
  • 2 tablespoons (40ml) coconut oil – melted
  • 1 tablespoon (20ml) rice malt syrup
  • 1 teaspoon vanilla extract
  • 1 scoop (30g) Bioflex Nutrition BioLife in Salted Caramel
  • 2 tablespoons (12g) shredded coconut
  • *To coat: 1/3 cup almond meal + 2 teaspoons coconut sugar

 

Directions

  1. Place buckinis, vanilla extract and BioLife  in a medium-sized bowl and set aside.
  2. In another bowl place peanut butter, rice malt syrup and coconut oil. Melt for 30 seconds in the microwave and stir well to combine.
  3. Add melted ingredients to the buckinis mixture and stir well.
  4. Roll into desired sized bites.
  5. Combine coconut sugar and almond meal in a separate bowl.
  6. Roll bites through mixture.
  7. Best stored in the fridge.

 

Nutritional Information

Per serve (13.6g) / Per 100g

Energy (kJ): 334/2450 | Protein (g) 3.4/24.6 | Fat (g): 6.3/45 | Saturated fat (g): 3/21.7 | Carbohydrates (g): 2.8/20 | Sugar (g): 0.5/3.4 | Sodium (mg): 8/58

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Coconut Mocha Smoothie

Serves 1-2

Ingredients

Directions

  1. Place all ingredients into a blender and combine until smooth.
  2. Pour into a glass and enjoy immediately.

 

Nutritional Information

Per serve (351g) / Per 100g

Energy (kJ): 2110/600 | Protein (g): 47/13 | Fat (g): 25/7.2 | Saturated fat (g): 20.9/5.9 | Carbohydrates (g): 30.7/10.7 | Sugar (g): 21.7/6.1 | Sodium (mg): 176/50

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Dark Chocolate Crunch Bites

Makes 6 bites

 

Ingredients

Base:

  • 50g raw cashew nuts – chopped 
  • 50g raw shredded coconut
  • 3 (25g) tablespoons sesame seeds
  • 20g pumpkin seeds
  • 1 tablespoon (10g) flax seeds
  • 2 tablespoons peanut butter – we used Pic’s Peanut Butter
  • 15g buckinis
  • Pinch of salt
  • 1 teaspoons cinnamon
  • 1 tablespoon rice malt syrup or coconut nectar
  • 1 scoop (30g) Bioflex Nutrition Natural WPI in Vanilla
  • 1 tablespoon coconut oil – melted
  • 1 teaspoon vanilla essence

Coating:

 

Directions

  1. Toast cashew nuts, coconut, sesame seeds, flax seeds and pumpkin seeds until golden brown. Allow to cool completely. Remove 1-2 tablespoons of mix and set aside.
  2. Melt together coconut oil, rice malt syrup/coconut nectar and peanut butter and stir well. Add salt and vanilla essence and combine.
  3. Place remaining base ingredients in a bowl and mix well.
  4. Take 6 cupcake or muffins cases and press mixture into them. Damp fingertips will help prevent the mixture from sticking.
  5. Place in the fridge for a minimum of one hour to set.
  6. Melt chocolate and coconut oil together. Add Natural WPI and mix well.
  7. Take base mixture out of the fridge and remove from cases. Carefully dip the tops into the chocolate, turn back up the right way and allow to set.
  8. Top with the remaining 1-2 tablespoons of nut mix.
  9. Best stored in the fridge and enjoyed within one week.

 

Nutritional Information

Per serve (45g) / Per 100g

Energy (kJ): 1070/2390 | Protein (g): 10/22 | Fat (g): 20.3/45 | Saturated fat (g): 8.9/19.8 | Carbohydrates (g): 7.5/16.7 | Sugar (g): 3.4/7.5 | Sodium (mg): 107/239

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Protein Crepes

Serves 2

Ingredients

  • 1/3 cup dry quick oats
  • 1 cup milk or water – we used almond milk
  • 2 tablespoons almond meal
  • 1 scoop (30g) Bioflex Nutrition BioLife in Vanilla
  • 2 whole eggs or 2-3 egg whites
  • 1 teapoon vanilla essence
  • Pinch of salt
  • Toppings – we used dark chocolate, maple syrup and toasted muesli

 

Directions

  1. Place oats, almond meal and BioLife in a blender and process to a fine consistency.
  2. Add remaining ingredients and blend well. Set aside.
  3. Heat a pan to a medium-high heat and add some coconut oil to the pan to prevent sticking.
  4. Add a scoop of crepe mix to the pan and spread out to a thinner layer. Cook until the top is set, flip and cook for a further minute.
  5. Transfer to a plate. Repeat with remaining mix.
  6. Serve with your choice of toppings.

 

Nutritional Information

*Toppings not included in nutritional calculations.

Per serve (228g) / Per 100g

Energy (Kj): 1890/829 | Protein (g): 28.7/12.6 | Fat (g): 29.6/13 | Saturated Fat (g): 3.4/1.5 | Carbohydrates (g):16.2/7.1 | Sugar (g): 2.4/1.1/ | Sodium (mg): 119/52

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Protein Chocolate Ice Bricks

Makes 10

 

Ingredients

  • 50g no added sugar chocolate – we used Sweet William’s white chocolate
  • 30g Bioflex Nutrition Proflex in Cookies and Cream
  • 10ml coconut oil
  • 1/2 teaspoon vanilla essence
  • 2 tablespoons filling of choice – we used goji berries and cacao nibs

 

Directions

  1. Melt chocolate and coconut oil together and stir to a smooth paste. Add Proflex and mix well.
  2. Combine with vanilla essence and fillings.
  3. Spoon into an ice-cube tray and place in the fridge to set.

 

Nutritional Information

Per serve (10g) / Per 100g

Energy  (kJ): 129/1290 | Protein (g): 2.7/27 | Fat (g): 1.3/12.9 | Saturated  Fat (g): 1/9.9 | Carbohydrates (g): 1.6/16.1 | Sugar (g): 1.2/11.5 | Sodium (mg): 7/72

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Nutty Chocolate Protein Balls

Makes 12

Ingredients 

Directions 

  1. Preheat oven to 180°C. 
  2. Place nuts in a food processor and blend to a fine consistency. 
  3. Line a baking tray and spread out ground nut mix.
  4. Roast nut mix in oven until golden brown.
  5. Allow to cool and divide evenly between two bowls.
  6. To one bowl add white chocolate, half the milk, half the Sweetvia and vanilla Proflex. Stir until mixture forms thick, sticky dough.
  7. To the other bowl add dark chocolate, half the milk, half the Sweetvia, chocolate Proflex and cacao. Stir until mixture forms thick, sticky dough.
  8. Roll both mixtures in to evenly sized balls and roll through coconut.
  9. Store in an airtight container in the fridge for up to one week.

Nutritional Information

Dark Chocolate Protein Balls
Per serve (20g) / Per 100g
Energy (Kj): 379/1900 | Protein (g): 5.7/28.5 | Fat (g): 6.8/34.2 | Saturated Fat (g): 2/9.9 | Carbohydrates (g): 0.8/4.1 | Sugar (g): 0.5/2.3| Sodium (mg): 104/518
White Chocolate Protein Balls
Per serve (20g) / Per 100g
Energy (Kj): 311/1550 | Protein (g): 5.4/27 | Fat (g): 5.1/25.7 | Saturated Fat (g): 0.9/4.7 | Carbohydrates (g): 0.9/4.6 | Sugar (g): 0.5/2.7 | Sodium (mg): 102/511
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Banana Nut Cupcakes

Makes 6

Ingredients

For the cupcakes:

  • 1 packet (60g) Bioflex Nutrition BioOats
  • 50g flour of choice
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 1 egg
  • 1 small banana – mashed
  • 1 tablespoon butter – melted
  • 1/3 cup milk of choice
  • 1 tablespoon peanut butter – we used Pic’s PB

For the icing:

  • 2 tablespoons powdered peanut butter – we used The Nutty Whey
  • Pinch of cinnamon
  • 1/2 tablespoon coconut oil – melted
  • 1/2 tablespoon milk of choice

Directions

  1. To make the cupcakes: Pre-heat oven to 180 degrees.
  2. Combine all dry ingredients in a bowl and set aside.
  3. Place milk and butter in a mug and melt in the microwave. Stir in peanut butter, banana and egg.
  4. Add wet ingredients to dry ingredients and combine well.
  5. Divide mix between six cupcake cases.
  6. Bake for 10 – 12 minutes.
  7. Remove from oven and allow to cool sightly before moving to a wire rack.
  8. To make the icing: Place all icing ingredients in a bowl and mix until a spreadable consistency.
  9. Spread over cooled cupcakes and sprinkle with excess cinnamon.
  10. Store in an airtight container for up to three days.

Nutritional Information

*does not include icing

Per cake (56g) / Per 100g
Energy (Kj): 618/1100 | Protein (g): 7/12.6 | Fat (g): 7.6/13.6 | Saturated (g): 2.8/5 | Carbohydrates (g): 11.6/20.7 | Sugar (g): 1.9/3.4 | Sodium (mg): 20/35

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Caramel Latte Slice 

Makes 9 squares

Ingredients

For the chocolate base:

  • 50g Bioflex Nutrition ProtiBalls Mix
  • 50g almond meal
  • 2 tablespoons coconut oil – melted
  • 2 tablespoons milk of choice
  • 1 teaspoon cocoa powder

For the filling:

  • 85g cashew nuts – soaked for 1 – 2 hours and drained to soften
  • 2 tablespoons coconut oil – melted
  • 1 teaspoon vanilla essence
  • 5 tablespoons coconut cream – use thick component 
  • 1 shot of coffee
  • 2 tablespoons no added sugar maple syrup

Directions

  1. For the base: Line a square tin with baking paper.
  2. Place all base ingredients in a bowl and mix well. Press into tin and set aside.
  3. For the filling: Place all filling ingredients in a food processor and blend until smooth and creamy.
  4. Pour over base mix and place in the fridge to set.
  5. *Optional toppings:  Chocolate drizzle and cacao nibs.

Nutritional Information

Per slice (48g) / Per 100g
Energy (kj): 865/1800 | Protein (g): 5/10.5 | Fat (g): 19/39 | Saturated (g): 10.2/21.3 | Carbohydrates (g): 3.9/8.1 | Sugar (g): 1.8/3.7 | Sodium (mg): 11/22

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Protein Snickers Cups

Makes 5

Ingredients

For the base:

For the filling:

  • 50g dates – Soaked for 1 – 2 hours and drained to soften
  • 1 tablespoon milk of choice
  • 1 tablespoon no added sugar maple syrup
  • Pinch of salt
  • 2 tablespoons cashew nuts – Soaked for 1 – 2 hours and drained to soften
  • 2 tablespoons peanut butter
  • 3 tablespoons coconut cream – use the thick component 

Directions

  1. For the base: Place all base ingredients in a bowl and mix well..
  2. Press into five silicon cupcake cases and set aside.
  3. For the filling: Place all filling ingredients in a food processor and blend for about 2 – 3 minutes or until smooth.
  4. Pour over the base mix evenly. Place in the fridge to set for 1 – 2 hours.
  5. For the optional chocolate drizzle:  Place additional/optional cocoa, coconut oil and milk of choice in a small bowl and melt together to a runny consistency. Drizzle over refrigerated Snickers Cups.

 

Nutritional Information

Per cake (61g) / Per 100g
Energy (Kj): 920/1510 | Protein (g): 7.2/11.8 | Fat (g): 15.9/26 | Saturated (g): 7.1/11.6 | Carbohydrates (g): 11.8/19.3 | Sugar (g): 8.9/14.6 | Sodium (mg): 18/30

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Spicy Beef Mince

Ingredients

  • Coconut oil – for frying
  • 500g ground beef mince
  • 3 slices of lean bacon – chopped
  • 2 beef stock cubes – dissolved in small amount of boiling water
  • 2 cups water
  • ½ brown onion – diced
  • 1 large garlic clove – chopped
  • 3 tablespoons tomato paste
  • 1 can diced tomato
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground paprika
  • 1 teaspoon cinnamon
  • Chilli – as much as you desire
  • 2 scoops Bioflex Nutrition Carb Fusion
  • Optional toppings: Crumbly feta cheese and spring onion

Directions

  1. Heat a medium pot to a high heat.
  2. Add the coconut oil, onion, garlic and bacon and sauté until softened.
  3. Add beef mince and cook until lightly browned.
  4. Add all remaining ingredients except the Carb Fusion.
  5. Reduce heat to a medium temperature and simmer until the liquid reduces – about one hour.
  6. Sprinkle over Carb Fusion, one scoop at a time and stir in well to ensure no clumping. If the mix becomes too dry add 1/2 cup of water.
  7. Serve immediately on brown rice, quinoa or your choice of base and add toppings. This recipes is also great in tacos or burritos.

 

Nutritional Information

Per 280g serve / Per 100g

Energy (Kj): 1000/357 | Protein (g): 30/10.3 | Fat (g): 8.2/2.9 | Saturated Fat (g): 3.3/1.2 | Carbohydrates (g): 10.8/3.8 | Sugar (g): 4.6/1.6 | Sodium (mg): 575/205

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Nutty Protein Bites

Makes 13

 

Ingredients

 

Directions

  1. Place nuts in a processor and blend until broken up, but still course. Pour into a separate bowl.
  2. Add all other ingredients and stir well.
  3. Take a teaspoon of mixture and roll into bites. You can roll through desiccated coconut if you like.
  4. Store in the fridge for up to one week.

Nutritional Panel

Energy (kJ): 387/1940 | Protein (g): 4.7/23.6 | Fat (g): 5.9/29.5 | Saturated Fat (g): 0.8/4.1 | Carbohydrates (g): 4.8/23.8 | Sugar (g): 4.1/20.7 | Sodium (mg): 5/26

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Apple Pie Slice

Makes 5

 

 

Ingredients

  • 20g walnuts
  • 50g pecans
  • 20g cashews
  • 1 teaspoon coconut sugar
  • 1/2 tablespoon rice malt syrup or honey
  • 25g sultanas
  • 1 tablespoon desiccated coconut
  • 3 tablespoons apple puree*
  • 1 tablespoon coconut oil – melted
  • 1 scoop Bioflex Nutrition BioLife in Vanilla
  • 1 teaspoon vanilla essence
  • 1 teaspoon ground cinnamon

*To make apple puree simply peel and core apples, dice and stew on stove top until softened. Drain and allow to cool before blending to a smooth paste. You can add cloves, cinnamon etc during the stewing process for flavour.

 

Directions

  1. Place nuts and coconut in a food processor and blend until chunky. Pour into a bowl.
  2. Add all other ingredients and mix until well combined.
  3. Line a small brownie or loaf tin.
  4. Place mix into the tin and with damp hands press down to compact in and create a smooth top.
  5. Place in the fridge to set for a minimum of one hour.
  6. Remove and slice with a sharp knife. Drizzle with chocolate if desired.
  7. Best eaten within five days and stored in the fridge.

 

Nutritional Information

(Per serve/Per 100g)

Energy (kj): 919/1840 | Protein (g): 7.4/14.8 | Fat (g): 15/31 | Saturated Fat (g): 4.2/8.5 | Carbohydrates (g): 11.6/23.3 | Sugar (g): 10.4/20.8 | Sodium (mg): 23/46

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Sweet Potato Rosti

Serves 1 – 2

 

Ingredients

  • ½ medium sweet potato – grated 
  • 1 corn cob – charred and shredded
  • 1 scoop Bioflex Nutrition CarbFusion
  • 1 egg
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and pepper to taste
  • To serve *optional: Rocket, avocado, chilli, tomato and Chobani dip – flavour of choice.

 

Directions

  1. Grate sweet potato and squeeze between paper towel to remove excess water.
  2. Place all ingredients in a large bowl and stir.
  3. Heat a pan with coconut oil, take a spoonful of mix and drop into pan. Cook until golden on one side, flip and continue to cook through.
  4. When ready, place rosti on a plate and layer with optional toppings.

 

Nutrition Information

Per serve (165g)/100g

Energy (kj): 709/430 | Protein (g): 7.9/4.8 | Fat (g): 3.3/2 | Saturated (g): 0.7/0.4 | Carbohydrates (g): 24/14.7 | Sugar (g): 6.8/4.1 | Sodium (mg): 47/28

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Apricot Tarts

Makes 2 

Ingredients

Base:

  • 3 tablespoons almond meal
  • 1 scoop Bioflex Nutrition Proflex in Cookies and Cream
  • 1 teaspoon vanilla essence
  • 1/4 cup desiccated coconut
  • 1 tablespoon coconut oil – melted
  • 20g goji berries soaked in 1 tablespoon water

Filling:

  • 1 200ml can of coconut cream – thick component*
  • 1/4 cup cashew nuts
  • 75g dried apricot
  • 2 tablespoons honey
  •  1 teaspoon vanilla essence
  • 2 tablespoons coconut oil – melted

*NB: To get the thick component of coconut cream, place entire can in the fridge overnight. The thick component is the hard layer that forms on the top.

 

Directions

  1. Soak apricots and cashew nuts in coconut cream. Set aside for a minimum of two hours.
  2. In the meantime soak goji berries for the base in water and set aside to soften for 20 minutes.
  3. Line two cases or small bowls for the tarts.
  4. Place all base ingredient in a food processor and blend until firm and chunky.
  5. Divide between two cases and press in firmly. Set aside.
  6. Place apricot mix and remaining filling ingredients in a food processor and blend until smooth.
  7. Pour into cases and place in the fridge to set.
  8. Top with your choice of toppings. We used melted chocolate and dried apricots.

 

Nutritional Information

Per serve (83g)/per 100g

Energy (kj): 1270/1530 | Protein (g): 8/10 | Fat (g): 22.9/27.6 | Saturated Fat (g): 15.5/18.7 | Carbohydrates (g): 15.8/19 | Sugar (g): 15/18 | Sodium (mg): 22/27