Performance

Boosting Recipes
FUEL YOUR PARADIGM SHIFT!

PARADIGMFIT.CO.UK
 Performance
Boosting Recipes
FUEL YOUR PARADIGM SHIFT!
Welcome to your Performance Boosting Recipes. We’ve designed
these recipes so you can easily match your training efforts with
some delicious and nutritious meals.
Each recipe comes with easy to follow instructions, a list of
ingredients, calories and macros, a barcode for MyFitnesspal,
and a beautifully taken image of each meal (no pressure on the
presentation skills).
Take the stress out of planning meals and what to cook once
and for all with this tasty bunch of recipes. Simply choose a dish,
follow the instructions, log the macros (if desired), and enjoy.
We hope you enjoy them and be sure to keep an eye out for the
next batch.
Thanks once again for letting us help you on your health and
fitness journey, something we’re truly grateful for and we promise
to keep delivering the highest level of service and support
possible so you can continue to smash your goals!
Create Your Paradigm Shift!
Best Wishes,
Mark Gray
Director/Head Coach - Paradigm Fitness
 DISCLAIMER
The recipes and information in this book
have been created for the ingredients and
techniques indicated. The publisher/author
is not responsible for any specific health or
allergy needs that require supervision nor any
adverse reactions you may have to the recipes
in this book - whether you have followed them
as written or have modified them to suit your
dietary requirements. Any nutritional advice
and information provided in this book is
based on the author’s own experiences,
research and knowledge. The information
provided is not to be used in place of proper
medical advice.
CONTENTS
BRE AKFAST S
Strawberry Banana Smoothie 8 KE Y
Green Juice 10
Pear Pie Porridge 12 VEGETARIAN
Tofu Breakfast Bowl 14
Breakfast Salad 16 VEGAN
Bacon & Scrambled Cheesy Eggs 18
Creamy Fruit Salad 20 DAIRY FREE

GLUTEN FREE

SIDES & S M ALL PLATE S CONTAINS NUTS

Nandos Sweet Potato Chips 24
Savoury Cheddar & Chive Scones 26 QUICK
Sweet Rice Cakes 28
Potato Cakes 30
Tuna Cups 32
Beet & Buckwheat Salad 34
Bacon Avocado Chips 36

MA I N S
Chicken Pasta Salad 40
Moroccan Soup 42
Pasta Primavera 44
Hokkien Noodles with Beef 46
White Fish Hotpot 48
Green Stir-fry 50
Vegetarian Rogan Josh 52
Red Curry Chicken 54
Dijon Baked Salmon 56
Courgette Risotto 58
Slow Cooker Pulled Pork 60
Mango Salad 62

DES S E RT S
Date Loaf 66
Raspberry Peanut Butter Fudge 68
Golden Banana Nice Cream 70
Eton Mess 72
BR E AKFASTS
8

Strawberries
are the first
fruit to ripen
in the spring.
 ST R AW BE R RY BANANA
S MO OTH IE
SERVES 2

TOTAL TIME: 5
 MINUTES

INGREDIENTS INSTRUCTIONS

300g strawberries Add all ingredients to your blender and blitz until smooth. Divide between 2 tall glasses.
2 frozen bananas
2 scoops vanilla protein powder (vegan if required)
500ml almond milk

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9
10
 G R E E N J UICE

SERVES 1

TOTAL TIME: 1
 0 MINUTES

INGREDIENTS INSTRUCTIONS

2 stalks celery Add all ingredients to a juicer, transfer to a glass and serve with ice.
1 small cucumber If you don’t have a juicer, add all ingredients to a blender. Once blended, strain through a mesh
1 small green apple cloth to remove the foamy/chunky bits.
1/2 lime, juiced
1 x 2cm piece ginger

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11
12

Porridge is an excellent
start to the day
because oats are a
complex carbohydrate,
providing slow-
releasing energy
throughout the
morning.
 P E AR P IE PO R R IDGE

SERVES 1

TOTAL TIME: 1
 0 MINUTES

INGREDIENTS INSTRUCTIONS

45g rolled oats (gluten free if required) Place all ingredients in a small saucepan and bring to a boil.
125ml oat milk (gluten free if required) Simmer for 3-4 minutes or until thickened.
1/2 tsp cinnamon
Transfer to a serving bowl and top with pecans.
1/2 tsp nutmeg
1 pear, grated
20g pecans

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13
14
 TOF U BR E AKFAST BO WL

SERVES 2

TOTAL TIME: 4
 5 MINUTES

INGREDIENTS INSTRUCTIONS

300g firm tofu, cut into cubes Preheat oven to 200°C/400°F/gas 6. Line a baking tray with baking paper and lightly grease with
olive oil cooking spray.
2 tbsp olive oil
1 tbsp tamari Prepare the tofu by placing it in between two sheets of paper towel. Gently push on the tofu to
1 courgette, diced drain out the excess water.
1 red bell pepper, diced Place half the olive oil and tamari in a medium-sized bowl, add the tofu and toss to coat well.
1/2 broccoli, grated Transfer tofu to the baking tray. Place in the oven and cook for 25-30 minutes.

Meanwhile, heat the remaining olive oil in a medium-sized frying pan.

Add the courgette and bell pepper and cook for 5 minutes. Stir through the grated broccoli and
cook for another 2 minutes.

Transfer vegetables to 2 serving bowls and top with tofu.

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15
16

Meat-free
sausages are
often made with
TVP (textured
vegetable protein),
tofu or Quorn.
 B R E AKFAST SALAD

SERVES 2

TOTAL TIME: 2
 5 MINUTES

INGREDIENTS INSTRUCTIONS

4 vegetarian sausages Preheat oven to 180°C/350°F/gas 5. Line a baking tray with baking paper.
1 bunch kale Place the sausages on the tray and cook for 16-18 minutes.
300g cherry tomatoes
Toss the kale and tomatoes together in a medium-sized bowl.
For the dressing:
2 tbsp olive oil Add all the dressing ingredients to a small bowl and whisk to combine. Pour the dressing all over
2 tsp apple cider vinegar the kale and tomatoes.
1 tsp honey Divide salad between 2 plates and serve with sausages.
1 tsp Dijon mustard
Salt & cracked pepper

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17
18
 BACON & SC R AMBLE D
C H E E SY E GGS
SERVES 4

TOTAL TIME: 2
 5 MINUTES

INGREDIENTS INSTRUCTIONS

8 rashers bacon Preheat oven to 200°C/400°F/gas 6. Line a baking tray with baking paper and lightly grease with
olive oil cooking spray. Place bacon on the tray and cook for 15-20 minutes or until crispy.
8 eggs
2 tbsp milk Meanwhile, whisk together the eggs, milk and cheese.
2 tsp butter
Add the butter to a large frying pan and bring to medium heat. Pour the eggs into the frying pan
120g cheddar cheese, grated and gently fold them around the pan. Remove eggs when they’re just slightly underdone.
2 tbsp chives
Divide the eggs and bacon between 4 plates and sprinkle with chives.

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19
20

Typical fruit salads of

the 1950s were typically
made with canned fruit
cocktail, sweetened
mayonnaise, whipped
cream and/or
marshmallows.
 C R E AMY FR UIT SALAD

SERVES 2

TOTAL TIME: 1
 0 MINUTES

INGREDIENTS INSTRUCTIONS

1 large banana, chopped Mix together the Greek yoghurt and honey.
1 red apple, chopped Add the fruit and toss to combine.
1 orange, chopped
Divide between 2 bowls.
200g strawberries, chopped
140g Greek yoghurt
1 tbsp honey

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21
S ID E S & S MALL PLATES
24
 NANDO S SWE E T POTATO
CH IPS
SERVES 4

TOTAL TIME: 6
 0 MINUTES

INGREDIENTS INSTRUCTIONS

400g sweet potato, cut into 1cm thick chips Preheat oven to 180°C/350°F/gas 5. Line 1-2 baking trays with baking paper.
2 tbsp olive oil Toss the sweet potato chips in the olive oil.
80g coconut flour
In a separate bowl mix together the coconut flour, Nandos seasoning and arrowroot flour.
2 tbsp Nandos seasoning
2 tbsp arrowroot flour Cover the chips in the flour mix and place on the baking tray.

Cook for 18-20 minutes, remove from the oven and flip, return to the oven and cook for another
18-20 minutes.

Season with salt & pepper and serve hot.

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25
26

It is believed that
historically scones
were round and
flat, usually as large
as a medium-sized
plate.
 S AVO U RY CH E DDAR &
C H IVE SCO NE S
SERVES 6

TOTAL TIME: 5
 0 MINUTES

INGREDIENTS INSTRUCTIONS

1 courgette, grated Preheat oven to 200°C/390°F/gas 6. Line a square baking dish with baking paper.
187g wholemeal flour Place all ingredients into a large bowl and mix to combine.
3/4 tsp baking powder
Lightly flour a large bench surface and place scone dough on the bench. Knead the dough for
240g sour cream
about 40 seconds. Transfer to the prepared baking dish and score with a knife into six scones.
90g cheddar cheese (don’t cut all the way through)
12g fresh chives
Place in the oven and cook for 25 minutes.
Salt & cracked pepper
Transfer to a cooling rack and cool for 10 minutes before serving.

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27
28
 S W E E T R ICE CAKE S

SERVES 1

TOTAL TIME: 5
 MINUTES

INGREDIENTS INSTRUCTIONS

2 rice cakes Spread each rice cake with peanut butter and top with banana slices.
2 tbsp peanut butter
1 banana, thinly sliced

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29
30

The potato is the

most important non-
cereal crop in the
world, and fourth
most important crop
overall.
 P OTATO CAKE S

SERVES 8

TOTAL TIME: 2
 0 MINUTES

INGREDIENTS INSTRUCTIONS

625g mashed potato (chilled) Mix all ingredients besides the oil in a large mixing bowl.
100g cheese Heat the oil in a large frying pan over medium heat. Use a tablespoon to transfer the potato mix to
85g flour the the frying pan. Spread each one out with the back of your spoon.
1 egg
Cook for about 4 minutes each side or until golden. (add more olive oil as you need)
3 tbsp milk
1/2 tsp onion powder Serve with a little chutney or sweet chilli sauce.
60ml tbsp olive oil

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31
32
 T U NA C UPS

SERVES 4

TOTAL TIME: 2
 0 MINUTES

INGREDIENTS INSTRUCTIONS

300g tuna in springwater, drained Place the tuna and avocado in a large mixing bowl. Mash up the tuna chunks and avocado with a
wooden spoon and mix to combine.
1 medium avocado
2 tbsp mayonnaise Next, stir through the mayonnaise, lemon juice and Dijon mustard.
1 tbsp lemon juice
Gently stir through the tomato and red onion.
1 tsp Dijon mustard
2 tomatoes, diced Divide the tuna mix between the lettuce cups and season with a little salt & cracked pepper.
1/2 red onion, diced
100g tinned sweetcorn
8 iceberg lettuce leaves

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33
34

The biggest
beet in the world
was grown by
a Dutchman. It
weighed over 156
pounds.
 B E E T & BU C KWH E AT SALAD

SERVES 4

TOTAL TIME: 2
 5 MINUTES

INGREDIENTS INSTRUCTIONS

70g buckwheat Start by cooking the buckwheat according to packet instructions. Once cooked, drain, cool and
add to a medium-sized bowl. Add olive oil and toss to coat.
2 tbsp olive oil
12 cooked pickled beetroots, quartered Stir through the beetroot, goats cheese and parsley.
120g soft goats cheese
Season with salt & cracked pepper.
15g fresh parsley, leaves picked

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35
36
 BACON AVO CADO C HIPS

SERVES 6

TOTAL TIME: 2
 5 MINUTES

INGREDIENTS INSTRUCTIONS

2 avocados, cut into 1cm thick slices Preheat oven to 220°C/425°F/gas 7. Line a baking tray with baking paper.
12 slices bacon Wrap each slice of avocado in bacon and place them on the tray seam side down.

Place in the oven and cook for 15 minutes or until crispy.

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37
MAIN S
40

A common belief
about pasta is that
it was brought to
Italy from China by
Marco Polo during
the 13th century.
 C H IC K E N PASTA SALAD

SERVES 6

TOTAL TIME: 4
 5 MINUTES

INGREDIENTS INSTRUCTIONS

2 tbsp olive oil Start by Cooking the pasta according to packet instructions. Once cooked, drain and run under
cold water.
250g chicken breast, sliced
1 red bell pepper, diced Next, heat the oil in a medium-sized frying pan. Add the chicken and cook for 7 minutes or until
250g cherry tomatoes, diced fully cooked. Set aside and allow to cool.
200g sweet corn Make the dressing by adding all ingredients to a bowl and whisking to combine.
3 sprigs spring onion, thinly sliced
Toss the cooked and cooled pasta and chicken together with the bell bepper, cherry tomatoes
500g penne pasta (gluten-free if required)
sweet corn and spring onion.
For the dressing:
180g Greek yoghurt Add the dressing and toss to coat.
2 tbsp mayonnaise Keep refrigerated until serving.
1 tbsp lemon juice
2 tsp white vinegar
2 tsp Dijon mustard
1 tsp dried oregano
Salt & cracked pepper

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41
42
 MO R O CCAN SO UP

SERVES 5

TOTAL TIME: 1
 40 MINUTES

INGREDIENTS INSTRUCTIONS

1 tbsp olive oil Heat the oil in a large deep pot. Add the lamb and cook for about 3 minutes or until browned.
850g lamb, cut into cubes Reduce the heat to medium, add the onion, carrot and celery and cook for 5 minutes.
1 brown onion, diced
Next, add the garlic and spices and cook for 2-3 minutes or until fragrant.
1 large carrot, diced
2 stalks celery, diced Add the tomatoes, stock and lentils and bring to a boil.
2 cloves garlic, minced
Reduce to a simmer and cook covered on a low heat for 1 1/2 hours.
2 tsp ground turmeric
1 tsp paprika Remove the lid and cook for another 20-30 minutes to allow the soup to thicken a little more.
1/2 tsp cinnamon Serve with Greek yoghurt, optional.
1/2 tsp ground ginger
2 x (400g) tinned chopped tomatoes
1L chicken stock
180g dried red lentils

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43
44

Pasta
Primavera
translates to
“Spring Style”
pasta
 PA STA PR IMAVE R A

SERVES 4

TOTAL TIME: 2
 5 MINUTES

INGREDIENTS INSTRUCTIONS

350g Farfalle pasta (gluten-free if required) Start by cooking pasta according to packet instructions. Drain and set aside.
200g asparagus, chopped Bring a separate pot of water to boil, add the asparagus and peas and simmer for 3-4 minutes.
130g frozen green peas
Meanwhile, in small bowl, mix together the yoghurt, lemon juice and parmesan.
175g Greek yoghurt
2 tbsp lemon juice Toss the vegetables and sauce through the pasta.
4 tbsp Parmesan
Divide between 4 bowls and season with salt & cracked pepper.

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45
46
 H O K K IE N NO O DLE S WITH
BE E F
SERVES 4

TOTAL TIME: 2
 5 MINUTES

INGREDIENTS INSTRUCTIONS

450g Hokkien noodles Cook the noodles according to packet instructions. Drain and set aside.
2 tbsp peanut oil Heat 1 tbsp oil over high heat in a large frying pan. Cook the beef for 3-4 minutes. Remove from
350g beef strips the pan and set aside.
2 cloves garlic, minced
Add the remaining oil, garlic, chilli and curry paste and heat for 1 minute. Add the courgette and
1 long red chilli, deseeded and sliced bell pepper and cook for 3-4 minutes. Return the beef to the pan, along with the fish sauce, lime
2 tbsp red curry paste juice and water. Cook for another 3 minutes.
1 courgette, cut into matchsticks
Toss the noodles through and heat for a further minute.
1 red bell pepper, cut into matchsticks
1 tbsp fish sauce Divide between 4 bowls.
1 tbsp lime juice
125ml water

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47
48

Archaeological
evidence
shows that the
earliest hot pots
appeared around
the Zhou dynasty.
 W H I T E FISH H OTPOT

SERVES 4

TOTAL TIME: 3
 0 MINUTES

INGREDIENTS INSTRUCTIONS

1 tbsp olive oil Preheat oven to 220°C/425°F/gas 7.

2 cloves garlic, minced Heat the oil in a large oven-proof pot. Saute the garlic, chilli and onion for 2-3 minutes.
1 long red chilli, deseeded and diced
Next, add the paprika, turmeric, passata and chicken stock and bring to a boil.
1 brown onion, diced
1 tsp paprika Reduce heat to medium and stir in the fish.
1/2 tsp turmeric
Cover with a lid, place in the oven and bake for 15 minutes or until fish is cooked and easily flakes
500ml passata off with a fork.
250ml chicken stock
85g rice noodles Serve straight from the pot and garnish with fresh coriander.
500g white fish
15g coriander, leaves picked

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49
50
 G R E E N STIR -FRY

SERVES 2

TOTAL TIME: 2
 5 MINUTES

INGREDIENTS INSTRUCTIONS

100g brown rice (uncooked) Start by cooking rice according to packet instructions.
1 tbsp coconut oil Heat oil in a large wok. Add ginger, garlic and chilli flakes and cook for 1 minute.
2 tsp fresh ginger, minced
Add mangetout and beans and cook for 2-3 minutes. Next, add the bok choy and cook for another
1 clove garlic, minced
1-2 minutes.
1 tsp chili flakes
200g mangetout, sliced Serve stir fried greens on top of rice and sprinkle with cashew nuts.
100g green beans, sliced
1 bunch bok choy, sliced
4 tbsp cashew nuts, chopped

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51
52

Rogan means “oil” in

Persian, while Josh
means “heat, hot,
boiling, or passionate”.
Therefore, Rogan Josh
means cooked in oil at
intense heat.
 VE G E TAR IAN R O GAN JO SH

SERVES 4

TOTAL TIME: 4
 5 MINUTES

INGREDIENTS INSTRUCTIONS

2 tbsp olive oil Preheat oven to 200°C/400°F/gas 6. Line a baking tray with baking paper.
1 medium butternut squash, cut into small chunks Toss the sweet potato in 1 tbsp olive oil and lay on the baking tray. Place in the oven and cook for
1 brown onion, diced 30-35 minutes.
1 head broccoli, florets chopped
Meanwhile, heat the remaining olive oil in a large fry pan. Add the onion and cook for 5 minutes or
1 large carrot, sliced until translucent. Add the broccoli and carrot and cook for 2-3 minutes.
2 cloves garlic, minced
Next, add the garlic, rogan josh paste, chickpeas (including the liquid) and 175ml water.
3 tbsp rogan josh paste
1 x (400g) tin chickpeas Place the lid on and cook for 15 minutes, stirring occasionally. Take the lid off and cook for another
1/2 bunch coriander, leaves picked 5-10 minutes or until thickened.
250g natural yoghurt Stir through the sweet potato and remove from the heat.

Serve with Greek yoghurt and fresh coriander.

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53
54
 R E D C U RRY CH ICKE N

SERVES 4

TOTAL TIME: 3
 0 MINUTES

INGREDIENTS INSTRUCTIONS

300g fresh rice noodles Start by cooking the noodles according to packet instructions.
1 tbsp olive oil Place the chicken thighs in a large frying pan, skin side down. Drizzle with olive oil, salt & cracked
4 chicken thighs pepper. Turn the chicken thighs every minute or so for about 15 minutes or until cooked. Half way
2 tbsp honey through cooking, drizzle both sides of the chicken with honey.
For the curry sauce: Meanwhile, make the curry sauce by heating all ingredients in a small saucepan. Allow to simmer
2 tbsp red curry paste for about 5 minutes but don’t let it boil.
1 clove garlic, minced
Divide the noodles between 2 bowls, top with chicken and drizzle with curry sauce.
3 springs spring onion, diced
125ml chicken stock
200ml coconut milk

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55
56

Salmon are
anadromous, which
means they are born
in freshwater, they
migrate to saltwater,
and then they return to
freshwater to spawn.
 D IJ ON B AKE D SALMO N

SERVES 2

TOTAL TIME: 2
 5 MINUTES

INGREDIENTS INSTRUCTIONS

2 large salmon fillets Preheat oven to 220°C/425°F/gas 7 and line a baking tray with baking paper. Place the salmon
fillets skin side down in the pan.
1 tbsp fresh parsley
1 tbsp lemon juice + 4 lemon slices In a small bowl, mix together the parsley, lemon juice, Dijon, olive oil, salt & cracked pepper.
2 tsp Dijon mustard
Spread the marinade all over the salmon and top with lemon slices.
1 tsp olive oil
Salt & cracked pepper Place in the oven and cook for 12-15 minutes or until cooked to your liking.

Serve with an easy green side salad.

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57
58
 CO U R G E TTE R ISOTTO

SERVES 4

TOTAL TIME: 4
 0 MINUTES

INGREDIENTS INSTRUCTIONS

1 tbsp olive oil Add 1/2 a tbsp oil to a large saucepan. Add the onion and cook for 5 minutes or until translucent.
1 brown onion, diced Next, add the dill and risotto rice and cook for 1 minute.
2 tbsp fresh dill
Pour in the wine and stock cube and stir until the wine has absorbed.
300g risotto rice
125ml white wine Now, you’ll need to add boiling water and regularly stir for about 20 minutes. You will need about
1 vegetable stock cube a 1L in total, but add 1 cup at a time and give the rice a stir every minute or so.
500g courgette, sliced In a separate fry pan and the remaining half tbsp of oil, along with the courgette and garlic. Stir fry
2 cloves garlic, minced for about 5 minutes or until courgette has become tender.
100g green peas
Add courgette to the risotto, along with the green peas, cheese and lemon juice.
40g vegan cheese
1/2 lemon, juiced Sprinkle half the parsley into the risotto and season with salt & cracked pepper.
1/2 small bunch parsley Divide between 4 bowls and serve with extra fresh parsley.

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59
60

Pulled pork
contains high
levels of protein,
iron, zinc, and
vitamin B.
 S LOW CO O KE R PULLE D
PO R K
SERVES 6

TOTAL TIME: 6
 .5 HOURS

INGREDIENTS INSTRUCTIONS

2 tsp olive oil Firstly pour the oil in the bottom of the slow cooker and place the pork on top.
450g pork shoulder Add all ingredients and give it a quick stir.
1 onion, diced
Cover and cook on high for 6 hours.
250ml barbeque sauce
125ml apple cider vinegar Once cooked, break apart the pork using two forks.
125ml chicken stock
60ml honey
1 tsp chilli powder
1 tsp garlic powder
1 tsp dried thyme
Salt & cracked pepper

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61
62
 M ANG O SALAD

SERVES 2

TOTAL TIME: 2
 5 MINUTES

INGREDIENTS INSTRUCTIONS

For the salad: Add all salad ingredients to a large serving bowl and toss to combine.
2 large mangos, sliced Make the dressing by adding all ingredients to a jar and shake for 2 minutes or until well
1 red bell pepper, sliced into matchsticks combined.
1 large cucumber, sliced into matchsticks
200g mangetout, sliced
100g bean shoots
1 long red chili, sliced
15g coriander, leaves picked
For the dressing:
3 tbsp lime juice
1 tbsp tamari
2 tsp sesame oil
1 tsp maple syrup

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63
D E S S E RTS
66

Did you know dates

have many healing
attributes? They
are even said to
promote fertility and
bring about labor
naturally
 DATE LOAF

SERVES 10

TOTAL TIME: 6
 0 MINUTES

INGREDIENTS INSTRUCTIONS

225g dates, chopped Preheat oven to 180°C/350°F/gas 5. Grease a loaf tin with a little butter.
60g butter Place dates, butter and maple syrup in a large mixing bowl.
255g maple syrup
Pour boiling water into the bowl and stir until butter has melted.
250ml boiling water
200g self-raising flour Add the flour and bicarbonate soda and mix until combined.
1 tsp bicarbonate soda
Finally stir through the walnuts.
50g walnuts, chopped
Transfer the mixture to the prepared pan, place in the oven and cook for 35-40 minutes.

Allow to cool on a cooling tray for 10 minutes before serving.

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67
68
 RAS P B E R RY PE ANUT BUTTE R
FUDG E
SERVES 16

TOTAL TIME: 1
 0 MINUTES (PLUS 3 HOURS
REFRIGERATION)

INGREDIENTS INSTRUCTIONS

175g chocolate chips Place the chocolate chips and peanut butter in a microwave safe bowl. Heat in the microwave in
20 second increments, stirring each time.
130g peanut butter
16 frozen raspberries Transfer the fudge mixture to a loaf pan, lined with baking paper.
1 tsp sea salt flakes
Gently place the raspberries on top of the mixture and sprinkle with sea salt flakes.

Place in the freezer for 3 hours or until fully set.

Cut into 16 serves and store in an airtight container in the fridge.

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69
70
Why is it called nice
cream? It’s called
nice cream because
it’s inspired by the
classic, creamy ice
cream we all love but
nicer for your body!
 G OLDE N BANANA NICE
CR E AM
SERVES 4

TOTAL TIME: 1
 .5 HOURS

INGREDIENTS INSTRUCTIONS

6 frozen bananas Place bananas, yoghurt and golden syrup in a blender or processor and blitz until combined.
250g natural yoghurt Place in a freezer safe dish for 1 hour or until you’re ready to serve.
1 tbsp golden syrup
Divide between 4 bowls and top with crumbled biscuits.
8 Digestives, crumbled

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71
72
 E TON ME SS

SERVES 6

TOTAL TIME: 2
 0 MINUTES

INGREDIENTS INSTRUCTIONS

500g heavy whipping cream Using an electric mixer, whip the cream.
1/2 tsp vanilla extract Place half the berries in a bowl and mash with a fork. Pour the berries into the whipped cream and
300g blackberries mix to combine.
20 mini meringue shells
Next, crush half the meringues and mix these in with the cream and berries.

Transfer the cream mixture to four dessert bowls, top with remaining berries and meringues.

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 Performance
Boosting Recipes
FUEL YOUR PARADIGM SHIFT!