Recipes - Switch Nutrition

HEALTHY BREAKFAST RECIPES FROM SWITCH NUTRITION

HEALTHY BREAKFAST RECIPES FROM SWITCH NUTRITION

INGREDIENTS:

  • Quick Oats
  • Chocolate or Vanilla Whey Protein
  • ¼ tsp Cinnamon
  • Mixed Berries
  • Walnuts
  • Chobani Natural Yoghurt

METHOD

Cold

  1. Mix Whey Protein and cinnamon in 200 – 300ml of water and shake.
  2. Put oats in bowl and stir through protein mixture until thick.
  3. Allow mixture to sit for five minutes to absorb some liquid.
  4. Add mixed berries, yoghurt and walnuts on top to serve.

Hot

  1. Mix Whey Protein and cinnamon in 200 – 300ml of water and shake.
  2. Pour mixture into a pot over a moderate heat.
  3. Add oats to protein mixture and keep stirring.
  4. Once thick like a porridge remove from the heat and pour into a bowl.
  5. Top with berries, yoghurt and walnuts then serve.

 

INGREDIENTS:

  • Rolled Oats
  • Sultanas
  • Whey Protein (Vanilla)
  • Sliced Banana
  • Mixed Berries
  • 50g Chobani Yoghurt
  • ¼ tsp Cinnamon
  • 1 Pinch Pink Salt

METHOD:

  1. Mix oats, cinnamon, pink salt and sultanas together in a bowl.
  2. Shake Lean Whey into 200 – 300ml of water and pour into bowl with oats.
  3. Stir protein and oat mixture until well mixed.
  4. Cover bowl in glad wrap and chill in the fridge overnight.
  5. Dish portion required then top with sliced banana, berries and yoghurt to serve.

 

INGREDIENTS

  • 2 Cups Finely Chopped Spinach
  • Free Range Eggs
  • 1 – 2 Sprigs Finely Chopped Fresh Thyme
  • Grass Fed Butter or Coconut Oil
  • Diced Avocado
  • Pinch Sea Salt
  • Pinch Pepper
  • Chilli Sauce

METHOD

  1. Whisk eggs briskly with a fork until mixed well.
  2. Add chopped spinach and thyme to egg mixture then gently stir.
  3. Put butter or oil in a pan over a medium to high heat.
  4. Pour omelette mix into pan and cook until it begins to set and brown.
  5. Either flip or place under the grill of an oven to get the top side brown.
  6. Place omelette on plate and top with diced avocado, sea salt, pepper and a dash of chilli sauce to serve.

 

INGREDIENTS

  • Coconut Oil
  • Diced Avocado
  • Free Range Eggs
  • ¼ to ½ a Small Diced Onion
  • 1 - 2 Cups Finely Chopped Spinach
  • 3 – 4 Washed Chopped Cherry Tomatoes
  • 3 – 4 Washed Chopped Button Mushroom
  • ½ - 1 Small Washed Chopped Capsicum
  • 1 – 2 Sprigs Finely Chopped Fresh Thyme
  • Pinch Sea Salt
  • Pinch Pepper
  • 2 slices Multigrain or Gluten Free Toast

METHOD

  1. Separate egg whites from egg yolks and whisk whites until they form a soft peak and then fold through yolks.
  2. Add all chopped vegetables and thyme to egg mixture then gently stir.
  3. Put butter or oil in a pan over a medium to high heat.
  4. Pour omelette mix into pan and cook until it begins to set and brown.
  5. Either flip or place under the grill of an oven to get the top side brown.
  6. Place omelette on toast (if allowed) and top with diced avocado, sea salt and pepper to serve.

 

 

INGREDIENTS

  • Mashed Banana
  • Free Range Eggs
  • Whey Protein (Chocolate)
  • Coconut Oil
  • Peanut Butter
  • Maple Syrup

METHOD

  1. Mix ½ a banana and eggs together with a fork.
  2. Add Whey Protein to egg mixture then continue to stir until well combined.
  3. Heat butter or oil in a pan over a moderate heat.
  4. Pour pancake mixture into pan and cook until bubbles begin to appear.
  5. Flip pancake and cook for 30 seconds to 1 minute.
  6. Top with peanut butter, maple syrup (If your meal plan allows) and remaining banana to serve.

Note: Your portion may make two pancakes. It is often easier to make two thinner pancakes than one thicker one.

 

HEALTHY LUNCH AND DINNER RECIPES FROM SWITCH NUTRITION

INGREDIENTS

  • Free Range Turkey Mince (can replace with Chicken or Pork)
  • Avocado
  • Grass Fed Butter
  • Chopped Dried Cranberries
  • 1 - 2 Sprigs Finely Chopped Fresh Sage
  • ¼ - ½ Small Diced Onion
  • Squeeze Fresh Lemon Juice
  • 50g Washed Grated Apple
  • ¼ tsp Apple Cider Vinegar
  • 1 – 2 Cups Chopped Spinach
  • ½ - 1 Washed Diced Capsicum
  • Pinch Sea Salt

METHOD

  1. Mix apple, cranberries, sage and onion with a splash of apple cider vinegar, lemon juice and sea salt.
  2. Combine this mixture with turkey mince.
  3. Put butter or oil into a pan over a medium heat.
  4. Form turkey mixture into patties about palm size and 1 – 1 ½ cm thick.
  5. Fry patties until golden brown then flip and repeat.
  6. Mix capsicum with spinach and lemon juice.
  7. Serve patties with a side of spinach salad.

 

 

INGREDIENTS

  • Free Range Chicken Breast
  • Diced Avocado
  • Washed Grated Apple
  • 1 Tbsp. Chilli Paste or Red Curry Paste
  • 1 tsp Coconut Oil
  • 3 – 4 Washed Diced Cherry Tomatoes
  • ¼ - ½ Small Diced Red Onion
  • Squeeze Fresh Lime Juice
  • Pinch Sea Salt
  • Pinch Pepper
  • ½ - 1 Small Washed Finely Chopped Capsicum
  • 1 – 2 Cups Mixed Leaves (Kale, Spinach, Rocket, Lettuce)
  • ½ - 1 Cup Washed Grated Cucumber
  • 2 Wholegrain Gluten Free Wraps
  • 1 – 2 Tbsp. Chopped Almonds

METHOD

  1. Slice chicken breast into tenderloin sizes and cover in chilli paste or red curry paste and set aside.
  2. Mix tomatoes, avocado, onion, lime, salt and pepper and set aside.
  3. Mix cucumber, capsicum and apple with mixed leaves.
  4. an fry the chicken breast in oil over a medium heat until golden brown and cooked through.
  5. Place wrap on a plate. Add chicken, salsa, salad mix and chopped almonds. Roll and serve.

 

INGREDIENTS

  • Chopped Cauliflower (blended into rice size pieces)
  • Coconut Oil
  • Diced Free Range Chicken Breast
  • Chopped Macadamias
  • 1 Sprig Spring Onion
  • Pinch Sea Salt
  • Pinch Pepper
  • 1 Tbsp. of Fresh Orange Juice
  • ¼ tsp Apple Cider Vinegar
  • 1 tsp Olive Oil
  • 1 – 2 Cups of Washed Mixed Lettuce Salad

METHOD

  1. Add pepper, salt, diced onion, macadamias (If your plan allows) and coconut oil to cauli rice and stir.
  2. Make a dressing from juiced orange, apple cider vinegar and olive oil. Put in a jar and shake.
  3. Pan fry chicken in coconut oil over a medium heat until browned.
  4. Add cauliflower mix to chicken and cook for 3-5 mins over a medium heat constantly stirring.
  5. Place lettuce mix on a plate and add chicken cauli rice mix to the side.
  6. Pour dressing over salad and chicken and rice mixture and serve.

 

INGREDIENTS

  • Olive Oil
  • Minced Free Range Chicken Thigh
  • Zucchini (desired amount)
  • ¼ - ½ Small Diced Onion
  • 1 can Diced Tomatoes
  • 1 tsp Sugar Free Tomato Sauce
  • ¼ tsp Oregano
  • ¼ - ½ tsp Mixed herbs
  • Pinch Salt and Pepper
  • 1 Sprig Fresh Parsley

METHOD

  1. Wash zucchinis and make into spirals using the noodler or alternatively grate lengthways.
  2. Add zucchinis to pan with small amount of olive oil over a medium heat and cook until soft.
  3. In a separate pan sauté chicken mince and onions for in olive oil over a medium heat for 5 minutes.
  4. Add canned tomatoes, sugar free tomato sauce, salt, pepper and mixed herbs and let simmer for 15 minutes.
  5. Serve cooked mince on a bed of zucchini noodles and top with parsley.

 

INGREDIENTS

  • Free Range Turkey or Chicken Mince
  • 1 Sprig Finely Chopped Spring Onion
  • 1 Sprig Finely Chopped Parsley
  • 1 Free Range Egg
  • Pinch Sea Salt
  • Pinch Pepper
  • 20g Almond Meal
  • 1 tsp Macadamia Oil
  • 1 Washed Large Thick Cut Tomato
  • 2 Cups Washed Iceberg or Cos Lettuce
  • ½ Small Sliced Red Onion
  • 1 Wholemeal or Gluten Free Burger Bun

METHOD

  1. Finely chop spring onion and parsley and mix with turkey mince, salt, pepper and egg.
  2. Add in almond meal until texture can be rolled into a ball and flattened into patties.
  3. Bring a pan to a medium to high heat and add macadamia oil.
  4. Place patties in pan and cook for 2-3 mins on one side and flip and cook for a further 1-2 mins or until cooked through and golden brown.
  5. Place lettuce, tomato and red onion on base of bun. Add turkey patty then lid of bun and serve.

 

INGREDIENTS

  • Chicken Breast
  • Avocado
  • Lemon
  • Carisma Potatoes
  • Red Chilli
  • Clove of Crushed Garlic
  • 2 Tsp Olive Oil
  • Sprig Oregano Leaves
  • ½ Tsp of Paprika
  • Lettuce
  • ¼ Green Capsicum
  • ½ Small Red Onion

METHOD

  1. Finely dice chilli, oregano leaves and juice half a lemon.
  2. In a bowl add chilli, olive oil, oregano, paprika and the juice from ½ lemon. Season with salt and pepper.
  3. Peel and cut carisma potatoes in 2cm cubes.
  4. Boil water in saucepan and add potato. Cook until tender. Remove from water and drain.
  5. Slice chicken breast and coat with small amount of dressing, mix together in bowl.
  6. Heat pan on medium heat. Cook chicken breast for 5-6 minutes or until fully cooked through.
  7. Roughly slice lettuce. Thinly slice red onion, capsicum and avocado.
  8. Add carisma potato and all ingredients to salad bowl.
  9. Add sliced chicken breast, remaining salad dressing, toss and serve.
  10. Season with Salt and Pepper if desired.

 

HEALTHY DESSERTS AND CLEAN TREATS RECIPES FROM SWITCH NUTRITION

 

INGREDIENTS

METHOD

  1. Combine all ingredients in a blender and pulse until mixed but still icy.
  2. Pour into tall glass and enjoy!

 

INGREDIENTS

  • ½ Cup Almond Butter
  • 3 Tbsp Coconut Oil (Melted)
  • 1 Tbsp Coconut Butter
  • 2 Tbsp Cocoa Powder
  • 3 Scoops Chocolate Adrenal Switch
  • ½ Tsp Vanilla Extract 

METHOD

  1. Combine all ingredients in a jug and stir until smooth.
  2. Pour into a plastic container (15x15cm or similar).
  3. Top with optional cocao nibs then freeze until firm.
  4. Remove from container and cut into fudgy squares. Enjoy!

 

 

INGREDIENTS

  • 1 Green Apple
  • 1 Scoop Salted Caramel Adrenal Switch
  • 1 Tbsp Almond Butter
  • 2 Tbsp Coconut Yogurt
  • ¼ Tsp Cinnamon
  • ½ Cup Milk (Almond, Coconut or Dairy)
  • ½ Cup Ice
  • Optional:
  • 1 Scoop Unsweetened Protein or Collagen

METHOD

  1. Place all ingredients in a high-speed blender and process until smooth.
  2. Pour into a glass and enjoy!

 

 

INGREDIENTS

  • 1 large Avocado
  • 2 tbsp Cacao Powder
  • 1 scoop Keto Switch - Chocolate
  • 1/2 cup Coconut Cream
  • 50g melted Dark Chocolate
  • 1/2 tsp Vanilla Extract

METHOD

  1. Mix all ingredients in a blender until smooth.
  2. Serve topped with fresh Fruit, Chocolate Chunks, Shredded Coconut etc.

 

INGREDIENTS

  • 1 can Coconut Cream
  • 1 tbsp Grassfed Gelatin
  • 1 serve Keto Switch Peach Mango
  • 1/2 tsp Vanilla Extract
  • Fresh Mango
  • Shredded Coconut

METHOD

  1. Whisk Gelatin with 1/2 cup Coconut Cream and let sit for 5 minutes.
  2. Heat over low heat until the Gelatin dissolves (do not boil).
  3. Add the remaining ingredients and stir.
  4. Pour into glasses or ramekins.
  5. Set for 5 hours in the fridge or overnight.
  6. Top with fresh Mango and Shredded Coconut to serve.

 

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