My Favourites!

As this is my my first recipe post, i thought i would upload 2 of my addictions at the moment!
The first one is my banana souffle' which i have for breakfast pretty much every day and the 2nd one is my tofu stir fry. (i love this one, but not a fav with the bf  :p)



                      Microwave Banana Souffle'

Ingredients:
1 x scoop protein powder of any choice (i use a vanilla peanut butter protein powder... delish!!)
1x whole banana 
2-3 x egg whites (i just use the egg whites in a carton)
2 x Tbsp greek yogurt
1 x tsp sunflower seeds
1x tsp Pepitas (pumpkin seeds)
1x tsp slivered almonds

there are few variations with this recipe. Because Ive made it like a million times, i like to mix it up a little...

Variations: 1/2 cup blueberries, 1tsp chopped walnuts, tsp soaked chia seeds

So what you will need?
blender or stick blender
deep sided bowl (I'll explain later)
microwave

Method: 
to start with, break up the banana into small pieces and place in the blenders conatiner, add the protein powder and egg whites (this is the stage where u can add the chia seeds if you wanted). Blitz it all up together so it makes like a batter mixture. pour into the deep sided bowl and put into the microwave for 1min20sec to start with, then in 20 sec bursts about 3-4 times after. (for a variation u can add the blueberries after the initial 1:20sec)

 This is why it needs to be a deep sided bowl! The egg whites rise and rise and rise, but once the microwave stops it shrinks back down.

Then serve with yogurt, seeds, nuts and enjoy! i like to have mine with a peppermint green tea, best way to start the day! :D 

And now for my second love.... TOFU!! i only tried tofu last week for the first time and it was delicious!! I;ve always heard that it tastes bland and rubbery, but i didn't get that at all! 

Sally's tofu stir-fry

Ingredients:

Marinade:
1/2 packet of firm tofu
2-3 Tbsp tamari (organic salt reduced soy sauce)
crushed garlic ....i love garlic so more the merrier :)
squeeze of lemon and lime juice
1tsp grated fresh ginger...i keep my ginger root in the freezer and grate it or use it whenever, i find it keeps waaaayyy longer that way :) 

I cut the tofu into long strips, about 0.5cm x the length and let it sit in the marinade for as long as possible (minimum 2hrs)

then when im ready to make the stir fry, i use: (but you can use pretty much whatever vegetables you like)
coconut oil
bok choy
broccoli
red onion
green beans
bean sprouts
mushrooms (shitake, swiss brown, button mushrooms, whatever i can get)
fresh red or green chili (depending on how hot u like it)
lemon and lime juice
sesame seeds

cut up the vegetables into smallish pieces

Method: 
Heat up a wok or deep sided frying pan with 1-2 tsp coconut oil, take the tofu out of the marinade and cut into thin tiles, then fry in the oil until golden on both sides (make sure you keep the left over marinade!) then once its golden on both sides, add in all the veggies and the remaining marinade, and coot until just soft. I like my veggies still with a bit of crunch (also means that all the nutrients haven't been cookout of of them) plus they colours are so vibrant! :) once everything is cooked to your liking, add a fresh squeeze of lemon and lime juice, a dash of tamari and serve with a sprinkling of sesame seeds :)