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I have a bit of an addictive personality… so when I like a dinner, I really commit 🤭 Lately it’s been this sweet potato taco bowl on repeat.

Banana Bread Baked Oats 🍌🍫 My most popular baked oats recipe! Recipe for 1: ½ ripe banana (50g) ½ cup oats (40g) 20g vanilla protein (@macr0mike DC: amb-noa) ¾ tsp baking powder 1 tbsp maple syrup (sf-optional) ⅓ cup plant milk Toppings: Sliced banana (30g), sweetener, cinnamon, choc (I used 10g no-sugar) Method: Blitz, pour, top, bake at 180°C for 20–25 mins. Notes: if you have some Made Monday you can use this to make it even yummier x Macros: 346 cals · P 22 · C 44 · F 9.3 #bananabread #bakedoats #bakedoatsrecipe #banana #oats

Late to this trend but omg… worth it! I could have this every night 🔥. #viralyellowcurry #chickencurry #viralchickencurry #chillioil

My take on the viral chicken curry from Noodle at Broadbeach, the tutorial, as requested. Still obsessed 🤭 The sauce is super customisable x Ingredients (serves 2): Base: 250g cooked jasmine rice Steamed bok choy (around 2–3 bunches) Poached Chicken: 2 medium chicken breasts (approx. 250g) 1.5 litres water 2 cups chicken stock 2 garlic cloves 3 bay leaves Yellow Curry Sauce (serves 4): 2 tbsp yellow curry paste (I used Ayam) 300ml coconut milk (I used the 200ml Ayam blue carton) 10g unsalted butter 1 tbsp sugar* 10–15ml soy sauce 1 tsp curry powder 1 tsp cornstarch *Optional: Add a splash of stock at the end to thin the sauce and make it go further Method Add water, chicken stock, garlic, and bay leaves to a pot. Bring to a boil over high heat, then add the chicken straight from the fridge. Once it returns to a boil, immediately turn off the heat and cover with a lid. Leave it on the turned-off stove for 20 minutes. Steam bok choy until just tender (2–3 mins). Make the curry sauce: In a saucepan over low heat, whisk together the curry paste, coconut milk, butter, sugar, soy sauce, curry powder, and cornstarch until the sauce slightly thickens. Taste and adjust the seasoning , start with less sugar and build from there if needed. Optional: Add a splash of stock to thin the sauce and make it go further. Assemble: Add rice to a bowl, then top with bok choy and sliced chicken. Pour over yellow curry sauce and finish with chilli oil and sliced spring onion. Macros: 511 calories per serve | 36g protein #viralyellowcurry #viralchickencurry #viralrecipe #healthyrecipes #EasyRecipes #mealprep

Nutella croissant baked oats meal prep. P.S more baked oats recipes are on my page xx Nutella Croissant Baked Oats (serves 4) Ingredients: 2 medium ripe bananas, mashed 1–2 tbsp maple syrup 1½ cups almond or light milk 1 cup rolled oats 1 cup @mademonday__ or quick oats 30–40g vanilla protein powder @macr0mike DC: amb-noa 1 tsp baking powder Toppings: 10g Nutella or chocolate per serve 40g flaked almonds Method: Preheat the oven to 180°C. Mash bananas in an oven-proof baking dish. Add maple syrup, milk, oats, protein powder and baking powder. Mix well. Spoon Nutella into the centre of each quarter, cover with batter and top with flaked almonds. Bake for 35–40 mins or until golden and set (it will continue to set once out of the oven). Cool slightly, slice into 4 and store in the fridge. Reheat in the mornings for 1 min in the microwave. Macros (per serve): 398 calories F: 13g | C: 51g | P: 21.5g Optional: serve with yoghurt

I wasn’t expecting it to be this good 🤭🔥 The easiest lazy girl quiche you’ll ever make Thanks for the inspo @fillingmeals 🤍 Whole thing is only 470 calories and 34g protein Ingredients: 1 tortilla 3 eggs ¼ cup cherry tomatoes ¼ cup chopped spinach 25g feta Salt & pepper Toppings: 25g mozzarella Fresh chives Method: Preheat oven to 180°C. Add your tortilla to a round tin or dish. Drop in the spinach, tomatoes, eggs, seasonings, and feta. Whisk gently to combine. Top with mozzarella and chives. Bake for 20 mins, slice it up, and serve with extra chives if you like. So easy. So good. Can’t wait to make more versions of this. #quiche #healthylunchideas #healthymealideas #EasyRecipes

You guys went wild for the teaser. So here’s the full tutorial for these sweet potato taco bowls, easy, filling, and on serious rotation over here. PS: Yes, that’s Zach at the end feeding the tomatoes to the dog. He doesn’t eat them but I needed the colour for the shot 😂 Sweet Potato Taco Bowls (Serves 4) Base 4 whole sweet potatoes Taco Mince 500g lean beef mince 1 packet taco seasoning (I used Old El Paso) Fresh Salsa 1 punnet cherry tomatoes, sliced 1/2 red onion, finely chopped Coriander Squeeze of lime Salt + pepper Guacamole 1 large avocado 1 tbsp light sour cream Sprinkle of coriander Squeeze of lime juice (optional) Salt + pepper, to taste Extras 80g shredded mozzarella (approx. 20g per bowl) Dollop of light sour cream for serving Method Preheat oven to 220°C. Pierce sweet potatoes with a fork and place on a tray. Roast for 40–50 mins, or until soft when pierced. While they cook, heat a drizzle of olive oil in a pan over medium-high heat. Add the mince, cook until browned, and stir through taco seasoning and a splash of water. Let it thicken slightly. Mix salsa ingredients in a bowl. In another bowl, mash avocado with sour cream, coriander, lime juice (if using), salt and pepper. Slice sweet potatoes open and mash the inside with a fork. Assemble your bowls with sweet potato, taco mince, salsa, guac, sour cream and cheese. Serve and enjoy!