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Ingredients
• 130g Spiralised Zucchini
• 80g 85% Dark Chocolate (chopped)
• 2 scoops Vanilla Whey
• 1/2 cup Coconut Flour
• 2 tsp Zero Calorie Sweetener
• 1tsp Vitafibre
• 1tsp Baking Powder
• 1 Egg
• 30g Egg Whites
Cooking method
Time for a sweet
treat! Sit back an
d enjoy
this luxuriously tast
y Chocolate Muffi
n,
packed with protei
n and Zucchini fo
r some
seriously good nutr
itional nom nomines
s.
Serves: 6
Serves: 6
1
Pre heat oven to 200˚c.
2
Cut two slices from the neck section of a butternut squash (keep the skin on).
3
Place them on a foil lined baking tray. Drizzle over a 1tsp of oil and season with
salt and pepper.
4
Cook in the oven for 15-20mins or until cooked through, but not mushy!
60g
5
Pan fry the venison burger. I cooked mine for around 3mins each side and sealed
it around the edges too. Set to one side.
13g
6
Add the remaining 1tsp of oil to the pan you cooked the venison in. Once the
oil is hot add the kale and cherry tomatoes. Remove from the pan once the kale
has wilted and the tomatoes have softened.
7
Time to stack it up! Place one butternut squash slice on a plate. Then top it with
the venison burger followed by a slice of cheese and finally the other butternut
squash slice. Serve with a side of kale and cherry tomatoes.
www.mu sclefood .com/he althy-re cipes
343
CALORIES
PROTEIN
CARBS
10g
FATS
FAT
By
Paige
Modeste