Ingredients

• 2 cups Greek yogurt
• 1 cup mixed berries
• 2 tbsp honey

Method

1. Spread the yogurt on a lined tray.
2. Scatter the berries over the top.
3. Drizzle with honey.
4. Freeze for two hours, then break into pieces.

Per serving: ≈120 cal · 12g protein

Ingredients

• 2 ripe bananas
• 1 cup rolled oats
• 2 eggs

Method

1. Mash the bananas until smooth.
2. Blend in the oats and eggs.
3. Cook small pancakes for two minutes per side.
4. Stack and serve warm.

Per serving: ≈320 cal · 12g protein

Ingredients

• Fresh ginger
• Hot water
• A little honey

Method

1. Slice the fresh ginger.
2. Steep it in hot water for five minutes.
3. Add a little honey.

Ingredients

• 1 ripe avocado
• 3 tbsp cocoa powder
• 2 tbsp honey

Method

1. Blend until silky smooth.
2. Chill for 30 minutes.

Ingredients

• 3 cups frozen mango
• 2 tbsp honey
• 1 tbsp lime juice

Method

1. Add the frozen mango to the blender.
2. Add the honey and lime juice.
3. Blend until thick and creamy, stopping to scrape down the sides.
4. Scoop and serve immediately—or freeze 30–60 minutes for firmer scoops.

Per serving: ≈215 cal · 4g protein

Ingredients

• 3 frozen bananas
• 2 tbsp cocoa powder
• 1 tbsp peanut butter

Method

1. Blend the frozen bananas until creamy, stopping to scrape down the sides.
2. Add the cocoa powder and peanut butter.
3. Blend again until thick like soft serve.
4. Scoop into bowls—or freeze 30–45 minutes for firmer scoops.

Per serving: ≈220 cal · 5g protein

Ingredients

• 1 cup rolled oats
• ½ cup peanut butter
• ¼ cup honey

Method

1. Mix everything in one bowl.
2. Roll into bite-size balls.
3. Chill for 30 minutes to firm up.
4. Grab and go all week.

Per ball: ≈95 cal · 3g protein

Ingredients

• 1 handful fresh spinach
• 1 banana
• 1 cup almond milk

Method

1. Add everything to a blender.
2. Blend until bright green and silky.
3. Pour over ice and enjoy.

Per serving: ≈140 cal · 3g protein

Ingredients

• 2 apples
• 1 tsp cinnamon

Method

1. Slice the apples paper thin.
2. Dust both sides with cinnamon.
3. Bake at 225°F (110°C) for about 2 hours, flipping halfway.
4. Cool completely on the tray so they crisp further.

Per serving: ≈95 cal · 1g protein

Ingredients

• Cherry tomatoes
• Mini mozzarella balls
• Fresh basil leaves
• Optional: olive oil and salt

Method

1. Thread tomato, mozzarella, and folded basil onto each skewer.
2. Arrange on a platter.
3. Finish with olive oil and salt, if you like.

Per serving: ≈120 cal

Ingredients

• ½ cup rolled oats
• ½ cup almond milk
• ½ cup mixed berries

Method

1. Combine the oats and almond milk in a jar.
2. Top with the berries.
3. Refrigerate overnight.
4. Wake up to breakfast—done!

Per serving: ≈205 calories · 6g protein

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika

Method

1. Heat the oven to 400°F (200°C).
2. Drain and rinse the chickpeas, then pat them thoroughly dry.
3. Toss with olive oil and smoked paprika.
4. Roast for 25–30 minutes, shaking the pan halfway, until golden and crisp.
5. Cool for 5 minutes—the chickpeas crisp further as they cool.

Per handful: ≈130 cal · 6g protein

Ingredients

• 12 Medjool dates
• About ¾ cup almond butter (about 1 tbsp per date)
• 100g dark chocolate, melted

Method

1. Slice the dates open lengthwise and remove the pits.
2. Fill each date with a spoonful of almond butter.
3. Drizzle generously with melted dark chocolate.
4. Chill 10 minutes until the chocolate sets.

Per 2 dates: ≈220 cal · 4g protein

Ingredients

• 4 cups cubed watermelon
• ½ cup crumbled feta
• Fresh mint leaves

Method

1. Cube the watermelon into a large bowl.
2. Crumble the feta over the top.
3. Tear over the fresh mint and toss gently.
4. Serve ice cold.

Per serving: ≈95 cal · 3g protein

Ingredients

• 3 tbsp chia seeds
• 1 cup almond milk
• ½ cup mixed berries

Method

1. Stir the chia seeds into the almond milk.
2. Rest 10 minutes, then stir again so no clumps form.
3. Refrigerate 2 hours or overnight until thick like tapioca.
4. Top with berries and serve chilled.

Per serving: ≈140 cal · 4g protein (makes 2 servings)

Tip: Stir once more after 10 minutes — that’s the trick for zero clumps.

Ingredients

• 1 can chickpeas, drained and rinsed
• ½ cup peanut butter
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• ⅓ cup dark chocolate chips
• Pinch of salt

Method

1. Heat the oven to 350°F (175°C).
2. Drain, rinse, and pat the chickpeas very dry.
3. Blend the chickpeas, peanut butter, maple syrup, and vanilla until completely smooth.
4. Fold in the baking soda, salt, and chocolate chips.
5. Scoop the dough onto a lined baking sheet.
6. Bake for 12–15 minutes, until golden at the edges.
7. Cool for 10 minutes so the cookies firm up.

Per cookie: ≈135 cal · 4g protein (makes about 12)

Ingredients

• 3 ripe peaches, halved
• 1 cup Greek yogurt
• 2 tbsp honey

Method

1. Slice the peaches in half and remove the pits.
2. Grill cut-side down for about 3 minutes, until jammy and golden.
3. Spoon cool Greek yogurt into each warm peach half.
4. Drizzle with honey and serve warm.

Per serving: ≈145 cal · 8g protein (makes 3 servings)

Ingredients

• 200g dark chocolate
• ½ cup almonds
• Flaky sea salt

Method

1. Melt the dark chocolate until smooth.
2. Spread it into a thin, even layer on a lined tray.
3. Scatter the almonds over the chocolate and finish with a pinch of flaky sea salt.
4. Chill until firm, then snap into shards.

Per serving: ≈160 cal · 3g protein (makes about 10 servings)

Ingredients

• 1 can chickpeas, drained
• 3 tbsp tahini
• 1 lemon, juiced

Method

1. Add the drained chickpeas, tahini, and lemon juice to a food processor.
2. Blend until combined.
3. Add cool water a splash at a time, blending until silky.
4. Swirl into a bowl and serve.

Per serving: ≈120 cal · 5g protein

Ingredients

• 3 cups frozen pineapple
• ½ cup coconut milk
• 1 tbsp honey

Method

1. Blend the frozen pineapple with the coconut milk.
2. Add the honey and blend until swirly smooth.
3. Serve soft right away, or freeze for scoopable ice cream.

Per serving: ≈250 cal · 2g protein (makes about 2 servings)