Galaxy Cupcakes

Ingredients

For the Cupcakes
  • 150g Butter (Unsalted, Softened)
  • 150g Unrefined Golden Caster Sugar (we like Billington’s)
  • 3 Eggs (Free Range, Large)
  • 150g Self-Raising White Flour
  • ½ tsp Baking Powder
  • ½ tsp Vanilla Extract (We Like Nielsen Massey)
For the Buttercream
  • 80g Butter (Unsalted, Softened)
  • 250g Icing Sugar
  • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  • 1 pot Food Colouring (Professional Gel) Blue, Pink, Purple
  • 1 Edible Gold Lustre

Vanilla Protein Cookies with Chocolate Salted Caramel by Reflex Nutrition

Ingredients

For the Cookies
  • 80g Oat or Rice Flour
  • ¼ tsp Gluten Free Baking Powder
  • Pinch Salt
  • 30g Vanilla Reflex Pea Protein
  • 1 Egg(s) (Free Range) (Large)
  • 30g Coconut Oil
For the Filling
  • 80g Dates
  • 2-3 tbsp Boiling Water
  • Pinch Salt
  • 10g Cocoa Reflex Pea Protein

Directions

  1. Preheat the oven to 160°C (320°F/Gas Mark 3)
  2. Remove the stones from the dates. Place in a bowl, add the boiling water and cover for 10 minutes to soften.
  3. In another bowl mix together the flour, baking powder, salt, vanilla pea protein, egg, and coconut oil. Roll mix into 8 even balls.
  4. Grease a tray lined with baking parchment and flatten out each ball. Bake for 5-10mins or until golden. Allow to cool on a wire rack.
  5. Meanwhile blend up the dates, water, salt and cocoa pea protein into a paste.

Chocolate Peanut Butter Cup Cookies

Ingredients

  • One 16.5-ounce package refrigerated peanut butter cookie dough
  • 1 bag of 24 miniature chocolate-peanut butter cups

Directions

  1. Special equipment: mini muffin pan
  2. Preheat the oven to 350 degrees F.
  3. Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes. 
  4. While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

Grecian Pasta & Chicken Skillet

Ingredients

  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup white wine or water
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 4 ounces multigrain thin spaghetti
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
  • 2 cups fresh baby spinach
  • 1/4 cup roasted sweet red pepper strips
  • 1/4 cup sliced ripe olives
  • 1 green onion, finely chopped
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon pepper
  • Crumbled reduced-fat feta cheese, optional