VEGAN ZUCCHINI AND CHICKPEA SOUP

Ingredients(3 serves) 

• 1 tbsp coconut oil
• 1 small Spanish onion, chopped
• 1 tsp lemon juice 
• 1 tsp cumin ground
• 3 medium zucchinis, chopped 
• 1 organic chickpea can 
• 1 vegan stock cub
• 3 cups water
• 2 tbsp chopped chives (leave some aside for serving)
• 2 tbsp coriander 
• 1/2 cup coconut cream

Preparation

-Heat coconut oil in a large saucepan over moderate heat. Add Spanish onion and cook until softened, add zucchini; cook for 1 minute, then add chickpeas, crumbled vegan stock cub, cumin, lemon juice and water. Bring to the boil. Reduce heat; simmer 3 minutes or until zucchini is just tender. Remove from heat.

-Add chives and parsley to soup. Blend or process in a blender until smooth. Stir in coconut cream. 

-Serve soup topped with chives

Enjoy!

CREAMY CHOC ZOATS

Ingredients

• 1/2 cup rolled oats
• 1 cup water
• 1/2 cup egg whites
• 100g grated zucchini 
• 10g organic cacao
• Stevia

Topping
Any kind of no sugar/oil Peanut butter

Preparation
In a medium saucepan add oats, zucchini, water, cacao and stevia  bring to boiling then reduce heat and add egg whites and simmer, stir to cook both.
Top with Peanut butter

Enjoy!

ZUCCHINI MUFFINS

Servings: 8 (1-2 per serving)

Ingredients:

• 2 eggs

• 1 1/2 cups of shredded zucchini 

• 1/2 tsp vanilla

• 2 tbsp organic honey

• 1/2 cup (60g) rolled oats

• 1 tsp baking powder

• 1/8. tsp salt

• 1 tsp cinnamon

• 1 scoop vanilla protein powder

Preparation:

Preheat oven to 350 degrees

Put all ingredients in a blender and blend until smooth.

Spray coconut oil spray into a muffin pan, pour batter into the tins. 

Put in oven and cook 20 minutes or until muffins are pulling away slightly from the pan and tops are slightly browned.

Calories (per muffin) 83 P5/C10/F3

Chicken stuffed zucchini boats

Ingredients

For the zucchini boat

1 big zucchini

2 tbsp organic tomato sauce

1 tbsp water

1/3 cup diced red capsicum 

80g shredded chicken breast

1/2 tsp dried oregano

Salt and pepper to taste

For Topping

Chives

Feta

Directions

-Bring a large pot of water to boil. Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon, scoop out flesh. Chop the scooped out flesh of the zucchini in small pieces and set aside. Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

-In a large pan, heat 1 tbsp coconut oil and red capsicum, chopped zucchini and chicken breast. Cook on medium-low heat until chicken is cooked. Season with salt and pepper and cook about 4 minutes. Add water, and tomato paste and cook a few more minutes.

-Using a spoon, fill zucchinis with chicken mixture, pressing firmly.

-Top each with feta & chives

-Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.