Category: Recipes

Posted on

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

Posted on

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
Posted on

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

Posted on

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

Posted on

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

Posted on

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

Posted on

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

Posted on

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

Posted on

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

Posted on

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

Posted on

Red Velvet Slice

Makes 16 Slices

 

Ingredients

For Red Velvet Base:

  • 1 beetroot – steamed until tender, drained and cooled
  • 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 1/3 cup desiccated coconut
  • 2 tablespoons honey
  • 2 teaspoons cocoa powder
  • 30g cashew nuts
  • 30g almond meal
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1 scoop Bioflex Nutrition Proflex in Chocolate

 

For Cookies and Cream Top:

 

Directions

  1. To make the topping: Combine cashew nuts, coconut cream, Sweetvia and coconut oil in a bowl and set aside to soak for approximately one hour. If you find the coconut oil sets during soaking, just zap in the microwave until it softens.
  2. After one hour, place all soaked ingredients in a food processor and blend until creamy and smooth.
  3. Remove the blade and stir in the protein and dark chocolate pieces. Set aside.
  4. To make the base: Line a brownie tin with baking paper.
  5. Place all base ingredients in a food processor and blend until smooth.
  6. Press evenly into the prepared tin ensuring a flat surface.
  7. Pour the topping layer over the base layer.
  8. Place in the fridge to set. Best overnight or for a minimum of three hours.
  9. Remove the slice from the tin with a sharp, hot knife.
  10. Top with chocolate or walnuts.
  11. Slice can be stored in the freezer for up to three months, otherwise best consumed within five days in the fridge in an airtight container.

Nutritional Information

Per serve (42g) / Per 100g

Energy (kj): 738/1760 | Protein (g): 6.1/14.6 | Fat (g): 13.6/32 | Saturated Fat (g): 6.6/15.8 | Carbohydrates (g): 6.9/16.4 | Sugar (g): 4.4/0.5 | Sodium (mg): 84/200

Posted on

Weetbix Bites

Makes 8

 

Ingredients

  • 3 Sanitarium Weetbix – crumbed
  • 2 tablespoons peanut butter or almond butter
  • 2 tablespoons organic butter
  • 2 tablespoons sultanas
  • 2 tablespoon milk
  • 1/2 teaspoon Bulk Nutrients Sweetvia
  • 2 tablespoons honey or rice malt syrup
  • 1 scoop Bioflex Nutrition Proflex in Salted Caramel
  • Desiccated coconut for rolling

 

Directions

  1. Combine all ingredients except desiccated coconut in a bowl and stir until well combined.
  2. Roll into eight bite sized balls.
  3. Roll through desiccated coconut.
  4. Place in the fridge to set.
  5. Store in an airtight container. Best stored in the fridge and consumed within five days.

 

Nutritional Information

Energy (kj): 463/1540 | Protein (g): 4.7/15.8 | Fat (g): 4.4/14.7 | Saturated Fat (g): 1.8/5.8 | Carbohydrates (g): 9.3/30.9 | Sugar (g): 8.1/27 | Sodium (mg): 45/150

Posted on

Anzac Slice

Makes 6 slices

 

Ingredients

  • 1 ½ cups whole oats
  • 1 scoop Bioflex Nutrition Proflex in Salted Caramel
  • 3 tablespoons organic butter
  • 30g rice malt syrup
  • 1 tablespoon coconut sugar
  • ½ cup cashew nuts – chopped 

Directions

  1. Line a square brownie tin.
  2. Melt organic butter and rice malt syrup together. Stir in coconut sugar.
  3. Add all other ingredients and mix together until well combined.
  4. Press into tin, firmly (we find wet hands prevent the mixture from sticking).
  5. Drizzle with melted milk or dark chocolate if desired.
  6. Place in the fridge to set for one to two hours.
  7. Best stored in an airtight container in the fridge for up to one week.

Nutritional Information

Per serve (35.3g) / Per 100g

Energy (kj): 703/1990 | Protein (g): 5.7/16.2 | Fat (g): 9.9/28.1 | Saturated Fat (g): 4.1/11.6 | Carbohydrates (g): 13.2/37.4 | Sugar (g): 2.7/5.6 | Sodium (mg): 8/23

Posted on

Berry and Banana Smoothie Bowl

Serves 1

 

Ingredients

  • ½ banana – frozen
  • 6 strawberries – frozen
  • 30g raspberries – frozen 
  • 100g natural yogurt
  • 30g  Bioflex Nutrition BioLife in Vanilla
  • 1 teaspoon honey
  • 1 teaspoon vanilla essence
  • 100ml milk of choice

 

For Toppings

  • Banana – sliced
  • Strawberries – sliced
  • Shredded coconut
  • Cacao nibs
  • Pistachios
  • Coconut sugar
  • Dark chocolate – melted
  • Toasted muesli – recipe below

 

Directions

  1. Place all smoothie ingredients into a blender and process until smooth and creamy.
  2. Pour into a bowl.
  3. Add desired toppings.
  4. Enjoy immediately.

 

Toasted Peanut Butter Muesli

Ingredients

  • 2 tablespoons oats
  • 1/2 tablespoon walnuts
  • 1 teaspoon maple syrup
  • 2 teaspoons peanut butter
  • 1 teaspoon coconut sugar
  • 1 tablspoon coconut oil – melted
  • Pinch of salt
  • Pinch of cinnamon

 

Directions

  1. Combine all dry ingredients
  2. Melt coconut oil and stir through peanut butter until well combined. Add to dry ingredients and stir well.
  3. Heat a frying pan to medium-high.
  4. Toast until golden.
  5. Remove from heat and store in airtight container until ready to use.

 

Nutritional Information

With toppings

Per serve (408g) / Per 100g

Energy (kj): 1640/403 | Protein (g): 40.2/9.9 | Fat (g): 15/3.7 | Saturated Fat (g): 2.4/0.6 | Carbohydrates (g): 31.8/7.8 | Sugar (g): 23.7/5.8 | Sodium (mg): 135/33
Without toppings

Per serve (372g) / Per 100g

Energy (kj): 1410/378 | Protein (g): 39/10.6 | Fat (g): 12.1/3.2 | Saturated Fat (g): 0.9/0.3 | Carbohydrates (g): 26/7 | Sugar (g): 19.5/5.2 | Sodium (mg): 133/36

Posted on

Berry Breakfast Jars

Serves 2

 

Ingredients

For the smoothie base:

  • 1 scoop Bioflex Nutrition Natural WPI in Vanilla
  • ½ banana
  • 5 strawberries – frozen/thawed
  • 10 raspberries – frozen/thawed
  • 1/2 cup milk of choice
  • 2 tablespoons yogurt – we used Chobani
  • 1/2 teaspoon vanilla essence
  • 1 teaspoon Bulk Nutrients Sweetvia
  • 50g cashews – soaked and drained

 

For toasted muesli:

 

For topping:

  • 2 tablespoons cottage cheese (1 tablespoon per jar)

 

Directions

  1. Make the muesli: Melt butter and honey together over a hot plate.
  2. Add BioOats and whole oats to the butter mix and combine well.
  3. Cook, stirring until golden and covered. Remove from heat and allow to cool.
  4. Toast in the oven at 180 degrees for about 15 minutes, keeping an eye on it to prevent burning.
  5. Make the smoothie: Combine all ingredients in a processor or blender and process until smooth, creamy and well combined.
  6. In two jars layer smoothie base, cottage cheese and toasted muesli.
  7. Great served in a jar with a lid to take to work.

 

Nutritional Information

Per serve (217g)/ Per 100g

Energy (Kj): 207/952 | Protein (g): 28.1/12.9 | Fat (g): 31.1/14.3 | Saturated Fat (g): 9.6/4.4 | Carbohydrates (g): 22.5/10.4 | Sugar (g): 9.2/4.2 | Sodium (mg): 59/27

Posted on

Vanilla Chai Chia Pudding

Serves 2

 

Ingredients

 

Directions

  1. Combine chia seeds and milk in a glass. Leave to rest for one hour.
  2. Stir chia seed mixture well. Add to a food processor and blend until thick.
  3. Stir in honey, Proflex and Some Like It Hot.
  4. Serve in a glass and enjoy with your choice of toppings.
  5. Can be made the night before.
  6. Best enjoyed within one day and stored in the fridge.

 

Nutritional Information

Per serve (187g) / Per 100g

Energy (kj): 1270/677 | Protein (g) 36.4/19.4 | Fat (g): 11.1/5.9 | Saturated Fat ((g): 4.7/2.5 | Carbohydrates (g): 17.8/9.5 | Sugar (g): 9.4/5 | Sodium (mg): 115/61

Posted on

Apricot And Pistachio Bites

Makes 10

 

Ingredients

  •  1 scoop Bioflex Nutrition Proflex in Vanilla
  • 120 grams dried apricots
  • 1 tablespoon coconut flour
  • 80 grams cashew nuts – soaked
  • 2 tablespoons honey
  • 2 tablespoons shredded coconut
  • Pistachios to coat – crushed

 

Directions

  1. Place all ingredients in a processor and blend until well combined.
  2. Roll in crushed pistachios to coat.
  3. Best stored in the fridge for up to one week.

 

Nutritional Information

Per serve 19.2g/ Per 100g

Energy (Kj): 240/1250 | Protein (g): 2.8/19.4 | Fat (g): 3/15.8 | Saturated Fat (g): 0.7/3.6 | Carbohydrates (g): 4.2/21.9 | Sugar (g): 3.6/18.9 | Sodium (mg): 6/29

Posted on

Frozen Protein Yoghurt Cups

Makes 3

 

Ingredients

 

Directions

  1. Place two tablespoons of yoghurt into three separate small bowls.
  2. Into one bowl place 1/4 teaspoon of Sweetvia, banana and protein – stir well.
  3. Into the second bowl place 1/4 teaspoon of Sweetvia, raspberries and protein – stir well.
  4. Into the third bowl place 1/4 teaspoon Sweetvia, blueberries and protein – stir well.
  5. Randomly dollop some of each mixture interchangeably into silicon cupcake cases.
  6. Top with your choice of mixed toppings
  7. Place in the freezer to set for a minimum of three hours.
  8. Remove from cases and enjoy.
  9. Store in the freezer for up to one month.

*You can use any flavoured protein you desire.

Note: we used one drop of food colouring in each of the strawberry and blueberry mixes.

 

Nutritional Information

Per serve (66g) / Per 100g

Energy (Kj): 231/346 | Protein (g): 13.1/19.7 | Fat (g): 0.2/0.4 | Saturated Fat (g): 0.1/0.2 | Carbohydrates (g): 3.9/5.9 | Sugar (g): 3.1/4.6 | Sodium (mg): 31/47

Posted on

Apricot and Raspberry Thumbprints

Makes 25

 

Ingredients

For Base:

 

For Raspberry Syrup:

 

Directions

  1. Place all base ingredients in a blender and process until well combined.
  2. Add an extra 1/2 tablespoon of almond spread if the mixture is too dry.
  3. Shape into cookies and press your thumb gently into the center to create a well (the sides may crack a bit, that’s okay.)
  4. Heat raspberries in the microwave for 30 seconds or until soft.  Stir in gelatin, vanilla and Sweetvia.
  5. Place a small dollop of raspberry mix into the well in the cookies.
  6. Best stored in the fridge for up to one week.

 

Nutritional Information

Per serve (20g) / Per 100g
Energy (Kj): 266/1280 | Protein: 3.1/15 | Fat (g): 3/14 | Saturated Fat (g): 1.8/8.7 | Carbohydrates (g): 4.9/23.7 | Sugar (g): 4.8/22.9 | Sodium (mg): 9/42

Posted on

Vegan Choc Cashew Bites

Makes 15

 

Ingredients

  • 120g cashew nuts
  • 20g coconut sugar
  • 1/4 cup milk of choice
  • 2 scoops Bioflex Nutrition BioLife
  • 40g vegan dark chocolate
  • 1 tablespoon almond butter

 

Directions

  1. Place all ingredients in a food processor and blend until well combined.
  2. Remove from blender and roll into bites.
  3. If too wet, add an extra tablespoon of BioLife.
  4. If too dry, add an extra tablespoon of milk.
  5. Best stored in the fridge for up to one week.

 

Nutritional Information

Per serve (16g) / Per 100g
Energy (kj): 889/5559 | Protein (g): 4.8/30 | Fat (g): 5.4/33.7 | Saturated Fat (g): 1.2/7.3 | Carbohydrates (g): 4/24.7 | Sugar (g): 2.4/14.9 | Sodium (mg): 15/91

Posted on

BioGreens Energy Balls

Makes 10

 

Ingredients

 

Directions

  1. Place all ingredients in a food processor and blend until well combined.
  2. Roll into ten equal sized bites and coat with extra coconut.
  3. Best stored in the fridge

 

Nutritional Information

Per serve (20g) / Per 100g
Energy (kJ): 408/2040 | Protein (g): 1.9/9.5 | Fat (g): 6.6/33 | Saturated Fat (g): 1.4/6.8 | Carbohydrates (g): 6.8/34 | Sugar: 6.4/32 | Sodium (mg): 2.2/11

Posted on

Vegan Pronuts

Makes 12

 

Ingredients

  • 2 scoops fine powdered oats
  • 2 tablespoons coconut sugar
  • 1 scoop (30g) Bioflex Nutrition BioLife in Vanilla
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons coconut oil – melted
  • 1 flax egg (or 1 regular egg)
  • 1 teaspoon vanilla essence
  • 200ml milk of choice

 

Directions

  1. Whisk together all ingredients until smooth. Set aside.
  2. Heat donut maker.
  3. Spoon required amount (approximately 1 tablespoon) into donut maker. Close and cook as directed by machine.
  4. Remove donuts and allow to cool.
  5. Drizzle with vegan chocolate and scatter with your choice of toppings. We used coconut sugar, desiccated coconut and cacao nibs.
  6. Best enjoyed immediately or within three days. Store in an airtight container.

 

Nutritional Information

Per serve (30g )/ per 100g
Energy (kj): 329/1100 | Protein (g): 3.4/11.3 | Fat (g): 5.3/17.5 | Saturated Fat (g): 2.9/9.6 | Carbohydrates (g): 4.4/14.8 | Sugar (g): 1.5/5.5 | Sodium (mg): 12/40

Posted on

Vanilla BioLife Smoothie

Serves 2

 

Ingredients

 

Directions

  1. Place all ingredients in a blender and process until smooth.
  2. Pour into glass of choice and top with cacao nibs.
  3. Best enjoyed immediately.

 

Nutritional Information

Per 100ml/per serve (210ml)
Energy (Kj): 680/1430| Protein (g): 13.3/28 | Fat (g): 6.8/14.3 | Saturated Fat(g): 1.4/3 | Carbohydrates (g): 11.9/25.1 | Sugar (g): 9/19 | Sodium (mg): 38/81

Posted on

ProtiBalls Four Ways

Makes 6 balls per packet

 

Ingredients

4 x Bioflex Nutrition ProtiBall Mix

For Chocolate Raspberry Balls

  • 2/3 cup raspberries – fresh or frozen
  • 2 Tbsp water

For Chocolate Peanut Butter Balls

  • 2 Tbsp natural smooth or crunchy Peanut Butter
  • 1 tablespoon water or coconut oil (if needed)

For Salted Caramel Swirl Balls

  • 1/4 cup home-made caramel – (12 soaked dates, 1 tablespoon sugar-free maple syrup and 1 tablespoon coconut milk)

For Chocolate Banana Balls

  • 1 whole banana – mashed
  • 1 tablespoon honey
  • 1 tablespoon water

Directions

  1. Place each mix into four separate bowls.
  2. Mash raspberries and add to one mix with water. Stir to combine and roll into bites.
  3. Mash banana and honey together and add to one mix with water if too dry. Stir to combine and roll into bites.
  4. Add to one mix peanut butter and water blend and stir to combine. Roll into bites.
  5. Make caramel: Place dates, maple syrup and coconut milk in a processor and blend to a smooth, creamy paste.
  6. Add to last mix and stir to combine. Roll into bites.

 

Nutritional Information

For Chocolate Raspberry Balls per ball (20g)/serve 100g

Energy: 204/1020kj | Protein: 3.9/19.6g | Fat:2/10g | Saturated Fat: 0.6/2.7g | Carbohydrates: 3.7/18.6g | Sugar: 1.9/9.3g | Sodium: 13/64mg

For Chocolate Peanut Butter Balls per ball (18g)/serve 100g

Energy: 333/1850kj | Protein: 5.1/28.5g | Fat:5.2/28.8g | Saturated Fat: 1.1/6g | Carbohydrates: 3.5/19.4g | Sugar: 1.5/8.2g | Sodium: 14/76mg

For Salted Caramel Swirl Balls per ball (18g)/serve 100g

Energy: 296/1480kj | Protein: 5/24.9g | Fat: 2.7/13.3g | Saturated Fat: 0.8/3.8g | Carbohydrates: 6.9/34.4g | Sugar: 4.4/22.3g| Sodium: 20/97mg

For Chocolate Banana Balls per ball (20g)/serve 100g

Energy: 195/977kj | Protein: 2.9/14.3g | Fat: 1.5/7.3g | Saturated Fat: 0.4/1.9g | Carbohydrates: 5.7/28.3g | Sugar: 3.7/18.7g | Sodium: 9/47mg

Posted on

Choc Cherry Tarts

Makes 4

 

Ingredients

For the base:

  • 5 tablespoons hazelnut meal
  • 2.5 tablespoons cocoa butter – melted
  • 1/2 teaspoon vanilla essence

 

For the filling:

 

Directions

  1. Mix all base ingredients well.
  2. Press into a tart or multiple cupcake tins and set aside
  3. Mix all filling ingredients and place into the tart cases.
  4. Allow to set in the fridge for about 20 minutes.
  5. Top with cacao nibs and a drizzle of chocolate.

 

Nutritional Information

Per serving Per 100g
Energy (Kj)7031710
Protein (g)6.415.5
Fat (g)

–          Saturated (g)

14.7

7.4

35.8

17.9

Carbohydrates (g)

–          Sugar (g)

3.5

1

8.5

2.4

Sodium (mg)52130

 

Posted on

Caramel Peanut Butter Overnight Oats

Serves 2

 

Ingredients

 

Directions

  1. Thin peanut butter by mixing with a dash of milk or water.
  2. Place oats and recommended amount of water as advised by packet in a bowl – we used one cup.
  3. Add all remaining ingredients, but berries and mix well.
  4. Pour half the mix into a bowl or jar.
  5. Add berries at the halfway point and then cover with remaining oat mix.
  6. Place in the fridge overnight to soak up the liquid, or else a minimum of two hours.
  7. Top with choice of berries, cacao nibs, extra peanut butter, honey etc.

 

Nutritional Information

 Per servePer 100g
Energy (Kj)1310640
Protein (g)10.35
Fat (g)

–          Saturated (g)

15.6

2.6

7.6

1.2

Carbohydrates (g)

–          Sugar (g)

29.6

2.2

14.4

1.1

Sodium (mg)4120

 

Posted on

Chocolate Chai Cups

Makes 3

 

Ingredients

 

Directions

  1. Melt chocolate and coconut oil together. Fill the base of each silicon case with two teaspoons and spread evenly to coat the sides. Place in the fridge to set.
  2. Mix chai, water and coconut oil to form a thick spread.
  3. Using damp hands shape chai mixture into flat disks, no bigger than the chocolate cases themselves and place into cups.
  4. Melt remaining chocolate if necessary and pour over filling to cover.
  5. We topped with chai spice coconut sugar and cacao nibs.
  6. Best stored in the fridge

 

Nutritional Panel

 Per serve (serve)Per 100g
Energy (Kj)17102000
Protein (g)9.511.2
Fats (g)

–          Saturated (g)

26.5

19.3

31.1

22.7

Carbohydrates (g)

–          Sugar (g)

32.7

27.3

38.3

32

Sodium (mg)4452

 

Posted on

Cookies and Cream Raspberry Ice Creams

Makes 3

 

Ingredients

 

Directions

  1. Combine all ingredients in a bowl.
  2. Pour into ice cream cases and place in the freezer to set.
  3. Best set over night.
  4. Run outside of cases under hot water for a moment to help loosen from cases when ready to eat.

 

Nutritional Information

 Per Serve (1 ice cream)100g
Energy (Kj)401756
Protein (g) 8.976.8
Fats (g)

–          Saturated (g)

4.1

3

7.7

5.7

Carbohydrates (g)

–          Sugar (g)

5.4

3.3

10.2

6.2

Sodium (mg)5298

 

Posted on

Coconut BioCake Cups

Makes 3

 

Ingredients

Directions

  1. Combine BioCake with one tablespoon coconut oil and coconut milk. Press into three silicon cupcake cases.
  2. Evenly distribute raspberries on top of the BioCake layer.
  3. Combine two tablespoons coconut oil and sweetener. Evenly distribute over the raspberries and press down.
  4. We topped with cacao nibs, but you can top with whatever you desire.
  5. Place in the fridge to set.

 

Nutritional Information

 Per cup (52.3g)Per 100g
Energy (Kj)12502400
Protein (g)7.414.1
Fat (g)

–     Saturated Fat (g)

28.1

22.8

53.8

43.5

Carbohydrate (g)

–          Sugar (g)

4.4

1.5

8.3

2.8

Sodium (mg)4382
Posted on

Banana Split With Protein Ice Cream

Serves 3

 

For Base

Ingredients

  • 2 bananas
  • Bioflex Nutrition Protein Mousse in Choc Honeycomb or Caramel
  • Maple syrup
  • Almonds or crushed peanuts
  • Dark chocolate bits or cacao nibs
  • Mixed berries
  • Protein ice cream (recipe below)

 

Directions

  1. Slice bananas and place on desired plate.
  2. Mix protein mousse as directed and set aside.
  3. Serve ice cream, and add mousse either on the side.
  4. Add toppings in desired quantities.
  5. Enjoy immediately!

 

For Protein Ice cream 

Ingredients

  • 1 banana
  • 2 tablespoons coconut cream
  • 2 scoops Bioflex Nutrition BioBulker in Cookies and Cream, Banana or Vanilla
  • 1/3 cup milk of choice – we used coconut
  • 1 teaspoon vanilla essence
  • 2 tablespoons Greek yogurt

 

Directions

  1. Place all ingredients in a food processor and blend until smooth and creamy.
  2. Transfer to a freezer bowl and allow to set for a minimum of three hours or best overnight.
  3. Allow to thaw for a few minutes before serving.

 

 

Nutritional Information

Per serve (214g)/100g

Energy: 1340/627kj | Protein: 22.4/10.5g | Fat: 8.3/3.9g | Saturated Fat: 6.2/2.9g | Carbohydrates: 34.6/13.2g | Sugar: 20.2/9.4g | Sodium: 62/29mg

 

Generic Banana Split Nutritional Information

Per serve (222g)/100g

Energy: 3046/1372kj | Protein: 10.3/4.6g | Fat: 23.9/10.8g | Saturated Fat: 14/6.3g | Carbohydrates: 139.6/62.9g | Sugar: 76.3/24.7g | Sodium: 282/127mg

Posted on

Christmas Spice Protein Balls 

Makes 12 

 

Ingredients:

  • 100g dried mixed fruits
  • 2 teaspoons orange peel or 1 teaspoon orange essence
  • 1/4 teaspoon clove
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 packet Bioflex  Nutrition Cinnamon Protein Pancakes
  • 1 teaspoon vanilla essence
  • 20g pecans
  • 25g Brazil nuts or cashews
  • 1/2 tablespoon honey or maple syrup
  • 1 teaspoon coconut sugar
  • 1 tablespoon coconut oil – melted

 

Directions: 

  1. Combine all ingredients, except the protein pancakes, in a food processor. Ensure not to make the crumb too fine. Slightly chunky is best.
  2. Remove the blade and stir through protein pancake mix. If a touch dry add some water.
  3. Roll in to desired sized balls and coat with almond meal or coconut.
  4. Best stored in the fridge

 

Nutritional Information:

 Per serve (23g)Per 100g
Energy (kj)3871680
Protein (g)417.4
Fats (g)

–       Saturated Fat (g)

4.1

1.8

17.9

8

Carbohydrates (g)

–       Sugar (g)

9.2

6

40.2

26.2

Sodium (mg)37161
Posted on

Peanut Butter Berry Cups

Makes 4

 

Ingredients

For the base:

  • 2 tablespoons almond meal
  • 2 tablespoons The Nutty Whey peanut flour (any flavour)
  • 1 scoop Bioflex Nutrition Proflex in vanilla
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla essence
  • 1 teaspoon instant coffee – dissolved in 1 tablespoon boiling 
  • 2 tablespoons coconut oil – melted 

 

For the top:

  • 1/3 cup raspberries
  • 1 tablespoon coconut oil – melted
  • 1 teaspoon honey
  • Cacao nibs

 

Directions

  1. Mix the base ingredients together well and press in to four equal sized silicon cupcake cases. Set aside.
  2. For the topping, heat all ingredients together in the microwave and mix well.
  3. Pour over base and scatter over cacao nibs. Place in the freezer – best overnight.

 

Nutritional Information

Per serve 40g/100g

Energy: 599/1500kj | Protein: 2.6/6.4g | Fat: 12.7/31.7g | Saturated fat: 10.4/26g | Carbohydrates: 3.7/9.4g | Sugar: 1.9/4.8g| Sodium: 13/33mg