The Naked Warrior

Recipes

Strawberry Dream Smoothie

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NUTRITIONAL INFO (per single serve) Carbs: 21g  Protein: 27g  Fat: 12g

INGREDIENTS (serves 1)

  • 150g frozen strawberries
  • 50g natural Greek yoghurt
  • 30g strawberry protein powder
  • 1g chia seeds
  • 150ml coconut milk

How to make:-

  • Add all the ingredients together in a blender with a handful of ice and blitz for 20 seconds and pour into a tall glass

Thai Beef Salad

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NUTRITIONAL INFO (per single serve) Carbs: 5.6g  Protein: 38.5g  Fat: 11.4g

INGREDIENTS (serves 4)

  • 500g boneless sirloin beef steaks, excess fat trimmed
  • 200g butter lettuce, leaves separated, washed, dried, torn
  • 100g red pepper, quartered, deseeded, cut crossways into thin strips
  • 100g bean sprouts, trimmed
  • 100g green shallots, trimmed, sliced
  • 50g chopped red onion
  • 20g cup loosely packed fresh coriander leaves
  • 20g cup shredded fresh mint

Dressing

  • 80ml fresh lime juice
  • 40ml fish sauce
  • 20ml soy sauce
  • 5g garlic clove, finely chopped
  • 10g small fresh red chillies, deseeded, finely chopped

How to Make:-

  1. Heat a chargrill or barbecue grill on medium-high. Add the beef and cook for 3-4 minutes each side for medium-rare or until cooked to your liking.
  2. Transfer to a plate and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside.
  3. Meanwhile, to make the dressing, combine the lime juice, fish sauce, soy sauce, garlic, chilli in a small bowl and mix well.
  4. Place the beef, lettuce, capsicum, bean sprouts, green shallots, coriander and mint in a large bowl.
  5. Pour over dressing and toss gently to combine. Serve immediately.
  6. Option to garnish with mint

 

Honey & Soy Chicken

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NUTRITIONAL INFO (per single serve) Carbs: 21.0g Protein: 42.4g Fat: 3.8g

 INGREDIENTS (serves 1)

  • 150g Lean baked chicken breast
  • 50g Broccoli
  • 100g Cauliflower
  • 100g Butternut squash, boiled
  • 100g Red pepper
  • 35g Honey Soy Marinade

How to Make:-

  1. Cut chicken into strips
  2. Cook in a non-stick pan over medium to high heat until lightly brown
  3. In a separate pan or wok, combine broccoli, cauliflower, squash and pepper, and cook until softened.
  4. Add marinade and the chicken, stir-fry for a further 2 to 3 minutes.

Salmon & Vegetables

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NUTRITIONAL INFO (per single serve) Carbs: 11.0g Protein: 28.9g Fat: 25.0g

INGREDIENTS (serves 4)

  • 500g 4 fillets salmon fillets, skin removed approx
  • 200g chopped fresh tomato
  • 120g Hass avocado, chopped
  • 10g garlic clove, crushed
  • 20ml balsamic vinegar
  • 5ml olive oil
  • 125g corn kernels
  • 125g minced red onion
  • 30g chopped fresh cilantro
  • salt and pepper, to taste
  • 1 lime, cut in wedges

How to Make:-

  1. Preheat grill to medium-high and spray with oil and then place salmon fillets onto tray to bake for approx 15-20 mins until light pink in centre
  2. Chop tomatoes and add to large bowl along with garlic, onion, corn kernels and avocado.
  3. Dice cilantro and add to bowl with seasoning and mix thoroughly
  4. Serve salmon fillets on a plate with portion of salsa mix and a lime wedge

Peanut Butter Oat Bars

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NUTRITIONAL INFO per serve (makes 8) Carbs: 12.4g Protein: 18.9g Fat: 6.7g

INGREDIENTS:

  • 50g oats
  • 120g chocolate protein powder
  • 50g natural peanut butter
  • 100g skim milk powder
  • 10g desiccated coconut
  • 225 ml water

HOW TO MAKE:-

  1. Mix all ingredients together in a bowl and gradually adding the water slowly until mixture has a sticky consistency
  2. Line a baking tray with baking paper and spread the mixture evenly at least an inch thick
  3. Refrigerate for 30 to 60 mins until mixture to becomes firm and hard
  4. Once ready bars can be cut into 8 bars
  5. Wrap each bar in cling film and store in fridge

Spinach and Mushroom Fritatta

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NUTRITIONAL INFO (per single serve) Carbs: 3.9g Protein: 19.6g Fat:  7.0g

INGREDIENTS:

  • Spray of oil
  • 5ml Olive Oil
  • 10g garlic crushed
  • 100g leek, thinly sliced
  • 420g button mushrooms, thinly sliced
  • 200g baby spinach leaves
  • 2 eggs
  • 6 egg whites
  • 125ml skim milk
  • 40g light 50% reduced fat cheese

HOW TO MAKE:

  1. Preheat oven to 160c and spray a 23cm round cake pan with canola
  2. Heat oil in medium and cook garlic and leak, stirring through until leek softens.
  3. Add mushrooms and stir until they become tender
  4. Add spinach and cook off until spinach wilts.
  5. Drain off and discard any liquid.
  6. Whisk eggs, egg whites, milk and cheese into a large bowl and stir in vegetable mixture.
  7. Pour egg mixture into prepared pan and bake for 30 mins or until set
  8. Place frittata under hot grill until browned
  9. Can be served at breakfast or stored for a quick handy snack.