123

FREE DELIVERY on orders $140+
(Cond. Apply)

Latest Recipes

Im looking for

recipes that are

Found
160
88
49
52
28
122
5
93
recipes
Found 293 recipes
Sorted by date
Have a High-Protein Christmas with this 180Nutrition Christmas Pudding

Have a High-Protein Christmas with this 180Nutrition Christmas Pudding

180 Nutrition | December 4, 2018

 

This 180 Nutrition gluten-free free Christmas pudding is surprisingly light and really delicious! This is a seriously tasty and healthy (and apparently not that hard to make in Caroline’ s words) pudding.

Baking time: 2 1/2 hrs

Oven Temperature: 160°c

Ingredients

1 orange sliced finely
1/2 cup almond butter
1 tsp vanilla essence
1 cup dates (could use figs here or a dry fruit of choice that has naturally high glucose levels, this will be the sugar substitute and add stevia only if you need to at the end)
2 tsp bi-carb powder
1 1/2 cups boiling water
2 eggs
3/4 cup coconut flour
1/4 cup 180 Natural Protein Supplement (coconut)
1/2 cup almond meal
2 tsp mixed spice
1/2 tsp ground cloves
1 tsp ground cinnamon
1 cup dry roasted almonds (or pecans, walnuts, whatever you have around)
1 finely grated zucchini
2 grated grated carrots
1/2 cup extra water just in case the mixture gets dry, should be quite wet when you pop into the over.
Optional – 1 – 2 tsp of stevia (add less or none in the first instance, you can always add a little once all the wet ingredients are together)

Instructions

1. You need a few bits and pieces with this recipe but don’t worry, it’s really easy to make.

2. Put the oven on to 160° to heat up. Then you need a pudding bowl, a bowl to mix everything into and a bowl to place the pudding tin into for when you bake it in the oven. You also need some aluminium foil to cover the pudding pan if you don’t have one with a lid.

3. Lightly coat the pudding bowl with some oil of choice to make it easier to get out when it’s cooked. Then line the base of the tray with 3 orange slices and then work your way up the sides of the pudding bowl, lining the bowl entirely with the orange slices (the orange will help the pudding slide out at the end also).

4. Put the dates, bicarb and boiling water into your blender and set aside for the moment.

5. Beat the almond butter and vanilla together to form a smooth paste (you can add the stevia here or later on but I would add it after the dates go in because it may get too sweet). Beat the eggs together and then add this to the mix a little at a time.

6. Then grab the blender and mix the dates with the water and bicarb. This will make a delicious date juice liquid to add to the butter. Add the dates to the butter and egg mixture and stir together.

7. Now fold all the dry ingredients into the wet ingredients bit by bit. Everything goes in and once it’s mixed spoon into your pudding bowl.

8. Boil the kettle again and grab the second bowl, you need to cook the pudding in a tray of water and I just put a bowl in a bowl to make it easy.

9. Cover the pudding with the foil. To do this you can wrap the foil around the top twice and secure it by pressing down the sides. Be careful that the water pan the pudding is in never boils, because you don’t want water from the baking tray to get into your lovely pudding.

10. Place the wrapped pudding into the second bowl and put that in the oven, THEN add the boiling water into the second bowl, you are really making a bath for the pudding to bake in while it’s in the oven. Add enough boiling water so that it covers the bowl but isn’t at risk of getting into the pudding.

11. Bake the pudding for about 2.5 hours. It will just gently steam itself in there.

12. Once the pudding is finished, take it out and let it cool a bit. Now if you want to eat it that day then gently run a knife around the edges, put a plate over the top and tip the pudding out but if you are making this to serve in a day or so then store in the fridge in the pudding bowl. When you are ready to eat, pop the bowl back into a second bowl of boiling water and let it heat up over an hour or so, you can put it back in the oven at this point if you want to reheat before serving.

To serve I would grab some fresh or frozen raspberries and some Greek Yogurt drizzled over the pudding slices.

 

Show us your heavenly Christmas creations on Instagram with #myTWC

 

 

180 Nutrition High Protein Christmas Pudding

180 Nutrition High Protein Christmas Pudding

180 Nutrition | November 19, 2018

 

This 180 Nutrition gluten-free free Christmas pudding is surprisingly light and really delicious! This is a seriously tasty and healthy (and apparently not that hard to make in Caroline’ s words) pudding.

Baking time: 2 1/2 hrs

Oven Temperature: 160°c

Ingredients

1 orange sliced finely
1/2 cup almond butter
1 tsp vanilla essence
1 cup dates (could use figs here or a dry fruit of choice that has naturally high glucose levels, this will be the sugar substitute and add stevia only if you need to at the end)
2 tsp bi-carb powder
1 1/2 cups boiling water
2 eggs
3/4 cup coconut flour
1/4 cup 180 Natural Protein Supplement (coconut)
1/2 cup almond meal
2 tsp mixed spice
1/2 tsp ground cloves
1 tsp ground cinnamon
1 cup dry roasted almonds (or pecans, walnuts, whatever you have around)
1 finely grated zucchini
2 grated grated carrots
1/2 cup extra water just in case the mixture gets dry, should be quite wet when you pop into the over.
Optional – 1 – 2 tsp of stevia (add less or none in the first instance, you can always add a little once all the wet ingredients are together)

Instructions

1. You need a few bits and pieces with this recipe but don’t worry, it’s really easy to make.

2. Put the oven on to 160° to heat up. Then you need a pudding bowl, a bowl to mix everything into and a bowl to place the pudding tin into for when you bake it in the oven. You also need some aluminium foil to cover the pudding pan if you don’t have one with a lid.

3. Lightly coat the pudding bowl with some oil of choice to make it easier to get out when it’s cooked. Then line the base of the tray with 3 orange slices and then work your way up the sides of the pudding bowl, lining the bowl entirely with the orange slices (the orange will help the pudding slide out at the end also).

4. Put the dates, bicarb and boiling water into your blender and set aside for the moment.

5. Beat the almond butter and vanilla together to form a smooth paste (you can add the stevia here or later on but I would add it after the dates go in because it may get too sweet). Beat the eggs together and then add this to the mix a little at a time.

6. Then grab the blender and mix the dates with the water and bicarb. This will make a delicious date juice liquid to add to the butter. Add the dates to the butter and egg mixture and stir together.

7. Now fold all the dry ingredients into the wet ingredients bit by bit. Everything goes in and once it’s mixed spoon into your pudding bowl.

8. Boil the kettle again and grab the second bowl, you need to cook the pudding in a tray of water and I just put a bowl in a bowl to make it easy.

9. Cover the pudding with the foil. To do this you can wrap the foil around the top twice and secure it by pressing down the sides. Be careful that the water pan the pudding is in never boils, because you don’t want water from the baking tray to get into your lovely pudding.

10. Place the wrapped pudding into the second bowl and put that in the oven, THEN add the boiling water into the second bowl, you are really making a bath for the pudding to bake in while it’s in the oven. Add enough boiling water so that it covers the bowl but isn’t at risk of getting into the pudding.

11. Bake the pudding for about 2.5 hours. It will just gently steam itself in there.

12. Once the pudding is finished, take it out and let it cool a bit. Now if you want to eat it that day then gently run a knife around the edges, put a plate over the top and tip the pudding out but if you are making this to serve in a day or so then store in the fridge in the pudding bowl. When you are ready to eat, pop the bowl back into a second bowl of boiling water and let it heat up over an hour or so, you can put it back in the oven at this point if you want to reheat before serving.

To serve I would grab some fresh or frozen raspberries and some Greek Yogurt drizzled over the pudding slices.

 

Show us your heavenly Christmas creations on Instagram with #myTWC

 

Start Your Morning with this Refreshing Keto Coconut Avocado Protein Smoothie

Start Your Morning with this Refreshing Keto Coconut Avocado Protein Smoothie

180 Nutrition | November 11, 2018

 

If you’re into the ketogenic diet a keto smoothie will really hit the spot. It’s made up of quality protein and healthy fats and is naturally low in carbohydrates. The best thing about it is that you can whip up keto diet–friendly smoothies in no time at all.

Ingredients

1 scoop 180 Superfood Protein Blend
1–1¼ cups full-fat coconut milk
½ ripe avocado
1 tablespoon coconut oil
¼ cup water, if needed

Method

Add contents into a blender, blitz for a minute and enjoy 🙂

 

Share your smoothie creations with us on Instagram with #myTWC!

 

Avocado Coconut Keto Smoothie

Avocado Coconut Keto Smoothie

180 Nutrition | November 11, 2018

 

If you’re into the ketogenic diet a keto smoothie will really hit the spot. It’s made up of quality protein and healthy fats and is naturally low in carbohydrates. The best thing about it is that you can whip up keto diet–friendly smoothies in no time at all.

Ingredients

1 scoop 180 Superfood Protein Blend
1–1¼ cups full-fat coconut milk
½ ripe avocado
1 tablespoon coconut oil
¼ cup water, if needed

Method

Add contents into a blender, blitz for a minute and enjoy 🙂

 

Share your smoothie creations with us on Instagram with #myTWC!

 

Pack in the Protein With These Tasty Chocolate Peanut Butter Hemp Protein Bars

Pack in the Protein With These Tasty Chocolate Peanut Butter Hemp Protein Bars

180 Nutrition | October 2, 2018

 

Hemp protein did you say? Yes! With the laws finally changing around hemp protein, it’s perfect to support an active lifestyle without the bloating or reactions that you find with many high street protein powders, and these homemade protein bars taste as good as they look.

180nutrition’s organic hemp is a complete source of plant-based nutrition as it contains all 9 essential amino acids with the perfect balance of omega 3, 6 & 9. It’s vegan-friendly and completely free of all dairy, gluten and soy and easily digestible with a high nutritional content, helping your body sustain energy throughout the day.

This is an original recipe created by The Mindful Moose using 180nutrition’s awesome Organic Hemp Plus Protein Powder and is perfect for any snack or lunchbox. Enjoy.

 

Ingredients

1/2 cup Organic Hemp Plus Protein Powder
1/2 cup rice malt syrup
1/2 cup peanut butter
1/4 cup rolled oats
1/4 cup puffed rice

Topping
Your desired amount of melted organic raw chocolate.

Method

1. Mix the first 3 ingredients together until completely combined.

2. Stir through the oats and puffed rice.

3. Press into a lined container or cake tin and let firm up in the freezer for 30 mins for easier slicing.

4. Top with chocolate after cutting into bars. Best stored in the fridge.

5. Enjoy!

 

It’s just that simple! If you create these tasty treats we’d love to see them and your other awesome wholefood creations. Tag us on Instagram #myTWC.