BAKED CHICKEN QUESADILLA – SATURDAY NIGHT FAKEAWAY

BAKED CHICKEN QUESADILLA I love Mexican food, love it. However its rarely good on there waistline or macros. Don’t worry we’ve got it covered with this tasty baked version. Its Epic. Give it a whirl this weekend.

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Meal Prep

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MAKE YOUR OWN HULK SMOOTHIE

THE HULK SMOOTHIE Here is the recipe for our famous HULK smoothie. And just like the famous marvel character its big, green and a total bad ass. Have it as a low carb quick breakfast or a tasty post work out refuel. The top trick with any smoothie…….add ICE, it gives it a great whip!

SPANISH FRIED RICE

SPANISH FRIED RICE Something a little different this week for all my FAKEAWAY crew. This one is a great use up dish, featuring fusion of the highest order. It sounds crazy but the whole thing just works! Make it tonight and thank me later……

THE ULTIMATE SMASHED AVOCADO ON TOASTED SOURDOUGH

SMASHED AVOCADO ON SOURDOUGH TOAST A Replenish legend that takes all of 5 minutes to prepare…… Our most popular menu dish no here for you to make at home for our meat free monday recipe – It’s not just for breakfast, it’s an all day meal (at least at Replenish it is!)

SATURDAY NIGHT FAKEAWAY – TANDOORI HAKE, ALOO GOBI

TANDOORI HAKE, ALOO GOBI, MINT YOGHURT Something Fishy going on this week on the fakeaway! Not a traditional takeaway but a damn tasty Saturday night treat! It’s a simple recipe and theres even a Michelin star cooking tip from Rob on cooking your fish to perfection. Check it out……

FIT FOOD GUIDE – SPICED CARROT SOUP

We may have had a brief heat wave but this beauty of a soup is the perfect winter/spring lunch prep. Its tasty and really low cal. Have it with some crusty sour dough and top with omega 3 seeds for a nutrient packed lunch!

Each soup portion is packing in  140 Calories/Protein 4/Carbs 22/Fat 4

Ingredients (Makes 8 portions and can be frozen)

  • 1 kg diced carrots
  • 10g ground cumin
  • 10g coriander
  • 10g curry powder
  • 10g dried chillis
  • 15g sunflower oil
  • salt and pepper
  • 1 ltr of water
  • 200g of kale

Directions

  1. Heat a large pan, add the oil and the carrots and spices and sweat down for 5 minutes.
  2. Add 1 ltr of water and cook for 15 minutes until the carrots begin to soften.
  3. Blend for around 5 minutes until the soup is velvety smooth.
  4. At the same time on a tray season some kale and place in a preheated over (180’c) for 4 minutes.
  5. Serve in a cup because you’re trendy and top with omega 3 seeds and crispy kale.

Check out the ALL of our recipes by heading over to our BLOG

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PUMPKIN AND BEAN GOAN CURRY WITH BLACK BEAN RICE

PUMPKIN AND BEAN GOAN CURRY, BLACK BEAN RICE We love a good curry at Replenish. So check this veggie delight out….. Goan cuisine originates in Goa an Indian state located on the country west coast. The tropical climate means the spices and flavours are intense, it is also worth noting that Goan food is considered […]

NO RULES BREAKFAST MUFFINS

Perfect breakfast meal preps should have no rules – these muffins are totally customisable, you can literally put anything in them! In this addition were going with feta and spinach.