Posted on

Toasted Muffin With Egg & Smoked Salmon

PREP: 7.5 MINS
COOK: 7.5 MINS
SERVES: 1

CALORIES: 214

INGREDIENTS

INGREDIENTS

- 1 tsp coconut oil
- 1 tbsp finely chopped red onion
- 2 free-range egg whites, beaten
- Pinch of salt
- Small tsp capers, rinsed and chopped (optional)
- 25g smoked salmon
- 1 slice tomato
- 1 whole-wheat English muffin, split and toasted

METHOD

METHOD

1. Heat oil in pan over medium heat. Add the onion and cook, stirring, until it begins to soften, about 1 minute. Add egg whites, salt and capers and cook, stirring until whites are set, about 30 seconds.

2. Put the egg whites, smoked salmon and tomato on English muffin.

Posted on

Greek-style Yoghurt Porridge With Sculpting Protein & Blueberries

SUITABLE FOR VEGETARIANS

PREP: 5 MINS
COOK: 5 MINS
SERVES: 1

CALORIES: 218

INGREDIENTS

INGREDIENTS

- 3 tbsp porridge oats
- 50ml of 0% fat Greek-style yoghurt
- 15g Nutribuddy Sculpting Protein
- 88g frozen blueberries to serve
- ½ tsp agave to serve (optional)

METHOD

METHOD

1. Mix your Nutribuddy Sculpting Protein with 200ml of water.

2. Put the oats in a pan with the mixed Sculpting Protein, cook over the heat, stirring for about 2 mins until thickened. Remove from the heat and add 1/3 of the yoghurt.

3. Tip the blueberries into a pan with 1 tbsp of water and the agave and gently poach until the blueberries are tender, but still holding their shape.

4. Pour the porridge into a bowl. Top with the remaining yoghurt and tip over the blueberries.