Ingredients 

  • 100g blended oats
  • 2 egg whites
  • 200ml almond milk
  • 1 scoop Protein in Vanilla Milkshake flavor (or a flavor of your choice)
  • Plain yogurt
  • Sliced fresh fruit
  • Honey

Method

1. Add blended oats and egg whites to 200ml of almond milk then whisk until smooth.

2. Stir in protein until smooth.

3. Fry your pancakes in a shallow pan until golden.

4. Place your cooked pancakes onto a plate and spread a layer of plain yogurt on top then fill with fresh fruit.

5. Roll up your pancake and drizzle honey over the top.

Top with more fruit and enjoy!

Nutrition

Calories 182kcal // Protein 12g // Carbs 25g // Fat 4g (per pancake)

SOURCE: WOMEN’S HEALTH & FITNESS MAGAZINE

Get your Mexican fix with this fish taco recipe by pro surfer Sally Fitzgibbons.

Ingredients (serves 4)

  • 8 flour tortillas
  • 600g white fish fillets
  • Canola oil spray
  • Flour (for dusting)
  • Butter (for frying)
  • 1⁄2 iceberg lettuce, finely chopped\

Guacamole

  • 2 ripe avocados 1⁄2 red onion, finely diced 1⁄2 red chilli, deseeded, pith removed, finely sliced 1⁄2 cup coriander leaves, finely chopped
  • Juice of 1⁄2 lime Juice of 1⁄2 lemon.

Tomato salsa

  • 4 fresh tomatoes, diced 1⁄2 cup coriander leaves, finely chopped 1 red chilli, deseeded and pith
  • removed, nely sliced

Mango salsa

  • 1 ripe mango, diced 1⁄2 red chilli, deseeded and pith removed, finely sliced Juice of 1 lime 1⁄2 cup mint leaves, finely chopped

Method

Mash raspberries in mixing bowl.

Mix shredded coconut, almonds, and vanilla protein and add mashed raspberries.

Melt coconut oil in the microwave, and add to mixture.

Blend all ingredients, scoop mixture into small balls and place balls on the foil-covered tray.

Melt dark chocolate in bowl and pour over each ball. Roll in nuts, cocoa or another coating if desired.

Place balls in the freezer for 10 to 15 minutes and remove for a high-protein treat or recovery snack.

SOURCE: WOMEN’S HEALTH & FITNESS MAGAZINE