WHAT YOU NEED WHAT YOU NEED TO DO

JANUARY
RECIPE PACK

Discover 15 easy, healthy and tasty recipes,

including breakfast, lunch, dinner, treat and
smoothie options.

www.leoniedawkins.com
TABLE OF CONTENTS
WHAT YOU NEED WHAT YOU NEED TO DO
1 RASPBERRY AND COCONUT MUESLI BIRCHER

2 GREEN PANCAKES
RECIPE KEY
3 EGG AND TUNA TOAST WITH HONEY MUSTARD
Look for these helpful icons
throughout the file.
4 BLT BREAKFAST SALAD
GF
5 POWER SALAD
Gluten Free

DF
Dairy Free
6 SIMPLE CHICKPEA AND TUNA SALAD
LC
Low Carb (under 20g serving)
7 LAMB AND CHICKPEA STUFFED PEPPERS
MP
Meal Prep/Freezer Friendly
8 MALAYSIAN CHICKEN SOUP
HP
High Protein (over 20g per serving)
9 ONE-POT SEA BASS AND THAI RICE V
Vegetarian
10 SESAME ALMOND CHICKEN WITH MISO PUMPKIN
Q
PUREE Quick (under 30 mins)

11 CHICKEN ALLA DIAVOLA N

Contains Nuts

12 SLOW COOKER KOREAN BEEF

13 PAPAYA AND TURMERIC SMOOTHIE

14 CINNAMON ROLL PROTEIN BARS

15 KETO LEMON MUG CAKE

 SAMPLE WEEKLY MEAL
PLANNER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
WHAT YOU NEED WHAT YOU NEED TO DO

BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST

Raspberry and Raspberry and Egg and Tuna Egg and Tuna Simple Chickpea BLT Breakfast BLT Breakfast
Coconut Muesli Coconut Muesli Toast with Honey Toast with Honey and Tuna Salad Salad Salad
Bircher Bircher Mustard Mustard

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

Leftover Chicken Simple Chickpea Lamb and Lamb and

Malaysian Chicken Malaysian Chicken Power Salad
Alla Diavola and Tuna Salad Chickpea Stuffed Chickpea Stuffed
Soup Soup
Peppers Peppers

SNACK SNACK SNACK SNACK SNACK SNACK SNACK

E.g. Green Pancakes, E.g. Green Pancakes, E.g. Green Pancakes, E.g. Green Pancakes, E.g. Green Pancakes, E.g. Green Pancakes, E.g. Green Pancakes,
Papaya and Turmeric Papaya and Turmeric Papaya and Papaya and Turmeric Papaya and Turmeric Papaya and Turmeric Papaya and Turmeric
Smoothie, Cinnamon Smoothie, Cinnamon Turmeric Smoothie, Smoothie, Cinnamon Smoothie, Cinnamon Smoothie, Cinnamon Smoothie, Cinnamon
Roll Protein Bars, Keto Roll Protein Bars, Keto Cinnamon Roll Protein Roll Protein Bars, Keto Roll Protein Bars, Keto Roll Protein Bars, Keto Roll Protein Bars, Keto
Lemon Mug Cake Lemon Mug Cake Bars, Keto Lemon Mug Lemon Mug Cake Lemon Mug Cake Lemon Mug Cake Lemon Mug Cake
Cake

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

One-Pot Sea Bass Chicken Alla Sesame Almond Sesame Almond Slow Cooker Meal Out – Enjoy! Slow Cooker Korean
and Thai Rice Diavola Chicken with Miso Chicken with Miso Korean Beef Beef
Pumpkin Puree Pumpkin Puree
WEEKLY SHOPPING LIST
MEAT, FISH, DAIRY
WHAT YOU NEED
FRUIT & VEGETABLES & PLANT BASED WHAT YOUBAKING
SEEDS, NEED TO DO
& SPICES CANS, CONDIMENTS & MISC

Fruit Meats Grains Oils

1x apple 17.5 oz. (500g) chicken tenderloins basmati rice sesame oil
2x bananas coconut oil
(breast) quinoa
olive oil
4 oz. (70g) blueberries 2.6 lb. (1.2kg) chicken legs rolled oats extra virgin olive oil
2x lemons 8 oz. (230g) chicken thighs Nuts & Seeds Sweeteners
4x limes
9 oz. (250g) ground lamb mince pumpkin seeds xylitol
½ papaya honey
2 oz. (60g) pancetta sesame seeds
9 oz. (250g) raspberries coconut sugar
2.8 lb. (1.3 kg) stewing beef Baking
1 portion of seasonal fruit (for the green Boxed, Cans & Condiments
Fish and Seafood self-rising flour beef stock
pancakes)
14 oz. (400g) sea bass fillets ground almonds/almond meal chicken stock
Vegetables
rocket Dairy baking powder 1x 14 oz. (400g) can coconut milk
baby spinach 1x 14 oz. (400g) can lite coconut
feta cheese baking soda
1x broccoli milk
butter coconut flour 3x 14 oz. (400g) cans chickpeas
7 oz. (200g) broccolini
10 oz. (300g) cherry tomatoes large Greek vanilla yogurt cornstarch cocktail gherkins
2x garlic raspberry yogurt vanilla extract tomato paste
root ginger 1x can tuna in brine
Dairy-free Spices
14 oz. (400g) green beans 1x can tuna in oil
7x eggs chili flakes almond butter
lettuce
bunch spring onions (approx. 10) coconut milk Chinese five spice mix apple cider vinegar
1 lb. 7 oz. (750g) pumpkin almond milk ground cinnamon Dijon mustard
radishes fish sauce
coconut yogurt Moroccan spice mix mayonnaise
5x red bell peppers
Frozen onion powder white miso paste
2x red chilies
1x red onion edamame beans paprika rice wine vinegar
17.5 oz. (500g) sweet potato Sriracha sauce
ground turmeric
17.5 oz. (500g) white potato tamari soy sauce
sea salt flakes Thai red curry paste
Herbs
Other
mint
bread
parsley
apple juice
rosemary
vanilla protein powder
coriander
WHAT YOU NEED WHAT YOU NEED TO DO
RASPBERRY AND COCONUT MUESLI BIRCHER
WHAT
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• 3 cups (270g) rolled oats  Combine the oats, grated apple, vanilla yogurt, apple juice,
Serves: 6
Prep: 10 mins
• 1 apple, cored and coarsely coconut milk, vanilla extract and cinnamon in a bowl. Cover the
Cook: 10 mins grated  bowl and place in the fridge to soak overnight. 
• 1 cup (280g) Greek style vanilla  
yogurt  Meanwhile, to make the raspberry jam, combine the raspberries,
• 1 cup (250ml) apple juice  sugar and lemon juice in a saucepan. Place over a medium heat,
• ¾ cup (185ml) coconut milk  and cook, stirring occasionally, for 7-8 minutes, until it has a jam
Nutrition per
• 1 tsp. vanilla extract  like consistency. Remove from the heat and set aside to cool.  
serving: • 1 tsp. ground cinnamon   
334 kcal • 1 cup (280g) raspberry yogurt, Divide the jam among serving jars or glasses. Top with the oat
7g Fats to serve  mixture and raspberry yogurt and serve immediately. Store covered
56g Carbs in the refrigerator for up to 3 days. 
13g Protein
8g Fiber For the raspberry jam: 
• 9 oz. (250g) raspberries,
quartered 
• 2 tbsp. coconut sugar 
• 1 tbsp. lemon juice 

MP V
WHAT YOU NEED WHAT YOU NEED TO DO
GREEN PANCAKES
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• 1 ¾ cups (435ml) almond milk  Place the milk, egg, banana and spinach into a blender and blitz
Serves: 4
Prep: 15 mins
• 1 egg  until smooth. 
Cook: 50 mins • 1 ripe banana, coarsely  
chopped  Combine the flour, sugar and baking soda in a large bowl. Make a
• 3 oz. (85g) spinach   well in the centre, and add the smoothie mixture. Whisk until well
• 2 cups (300g) self-rising flour  combined and a smooth batter has formed. Cover and set aside for
• ¼ cup (55g) coconut sugar  30 minutes to rest. 
Nutrition per
• ¼ tsp. baking soda   
serving: • 2 tbsp. coconut oil, melted  Heat a large non-stick frying pan over medium-low heat and brush
398 kcal • ½ cup (140g) coconut yogurt, to it with a little coconut oil. Pour ¼ cup (60ml) of the batter into the
4g Fats serve  pan, and cook for 1-2 minutes or until bubbles appear on the
86g Carbs • 1 cup seasonal fruit, to serve  surface. Then flip the pancake and cook for a further 1 minute on
7g Protein
14g Fiber the other side, or until lightly coloured. Repeat this process with
the remaining batter to make 16 pancakes. 
 
Divide the pancakes among the serving plates (4 per serving). Top
with yogurt and fruit to serve. 

GF MP

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WHAT YOU NEED WHAT YOU NEED TO DO
EGG AND TUNA TOAST WITH HONEY MUSTARD
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• 2 slices bread  Boil the egg to your liking. Toast the bread and spread with the
Serves: 2
Prep: 5 mins
• 1 tsp. butter  butter. 
Cook: 10 mins • handful rocket   
• 5 oz. (145g) can tuna in brine, Top the toast with rocket, pieces of tuna and egg slices.  
drained   
• 1 egg, boiled to your liking  Mix the mustard with the honey and drizzle over the egg. Finally top
• 1 tbsp. Dijon mustard  with the sliced onion and season with salt and pepper, to taste. Serve
Nutrition per
• ½ tbsp. honey  immediately. 
serving: • ¼ small onion, sliced 
212 kcal • salt and pepper 
7g Fats
18g Carbs
18g Protein
2g Fiber

DF LC

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WHAT YOU NEED WHAT YOU NEED TO DO
BLT BREAKFAST SALAD
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• 4 oz. (125g) pancetta, Chop the pancetta into small cubes and place in a non-stick frying
Serves: 2
Prep: 5 mins chopped  pan. Heat the pancetta over a low heat for about 10 minutes, until
Cook: 10 mins • ½ lettuce, leaves torn  the fat has melted and the pancetta starts to brown. 
• 1 cup (150g) cherry tomatoes,  
halved  In the meantime, boil the eggs to your liking. Mix the mayonnaise,
• ¼ small onion, sliced  crushed garlic and lemon juice to make the salad dressing. 
• 3 tbsp. mayonnaise    
Nutrition per
• 2 tsp. lemon juice  To serve, arrange the lettuce on 2 plates, add the halved cherry
serving: • 1 clove garlic, crushed  tomatoes and sliced onion. Season with salt and pepper. Top with
397 kcal • 2 boiled eggs, quartered   the browned pancetta and boiled egg, then drizzle with the
33g Fats • salt and pepper  dressing and serve immediately.  
6g Carbs
19g Protein
1g Fiber

GF DF

LC Q
WHAT YOU NEED WHAT YOU NEED TO DO
POWER SALAD
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• 14 oz. (400g) can chickpeas, Preheat the oven to 400°F (200°C). Line a baking tray with baking
Serves: 4
Prep: 20 mins rinsed, drained  paper and spread the chickpeas over the tray. Rub the chickpeas
Cook: 15 mins • 1 cup (170g) quinoa, rinsed, with 1 tablespoon of olive oil and season with salt and pepper.
drained  Place the tray in the oven and bake for 15 minutes until golden. 
• 1 broccoli, trimmed, cut into  
florets   Meantime, cook the quinoa according to the instructions on the
• 1 cup (155g) frozen edamame packaging and drain well. Cook the broccoli until just tender and
Nutrition per beans, cooked  drain well. 
serving: • 1 cup (150g) cherry tomatoes,  
306 kcal halved   Combine the cooked grains, broccoli, edamame, tomato, radish,
10g Fats • 4 radishes, sliced  mint and pumpkin seeds in a large bowl. Season with salt and
43g Carbs • handful fresh mint leaves, plus pepper.  
14g Protein
10g Fiber extra, to serve   
• 2 tbsp. pumpkin seeds  Whisk together the vinegar, oil and maple syrup in a small bowl.
• 2 tbsp. apple cider vinegar  Add the dressing to the salad and gently toss to combine. Top with
• 2 tbsp. extra virgin olive oil  the roasted chickpeas, blueberries and extra mint leaves and serve
• 1 tbsp. honey  immediately. 
GF DF
• ½ cup (70g) blueberries 
• salt and pepper 
MP V
WHAT YOU NEED WHAT YOU NEED TO DO
SIMPLE CHICKPEA AND TUNA SALAD
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• 14 oz. (400g) can chickpeas, Combine all ingredients, including the oil from the tuna, in a bowl and
Serves: 4
Prep: 5 mins rinsed, drained  mix well. Season well to taste with salt and pepper and serve sprinkled
Cook: 10 mins • 5 oz. (145g) can tuna in olive with fresh parsley. 
oil 
• 1 oz. (30g) cocktail gherkins,
sliced 
• ½ red bell pepper, diced 
Nutrition per
• ¼ red onion, diced 
serving: • 2 eggs, cooked, chopped 
186 kcal • 1 tbsp. parsley chopped, to serve
6g Fats  
18g Carbs • salt and pepper 
15g Protein
5g Fiber

GF DF

LC MP

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WHAT YOU NEED WHAT YOU NEED TO DO
LAMB AND CHICKPEA STUFFED PEPPERS
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• 4 bell peppers  ​ reheat the oven to 400°F (200°C). Grease a large roasting tray.
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Serves: 4
Prep: 15 mins
• 1 tbsp. olive oil   
Cook: 60 mins • 1 white onion, finely chopped   
• 2 garlic cloves, crushed  Cut the capsicums in half lengthways. Use a small sharp knife to
• 3 tsp. Moroccan spice mix  carefully remove the seeds and membrane. Place the capsicum
• 1 tsp. ground paprika  halves, cut-side up, in the tray. 
• ½ tsp. dried chili flakes    
• 9 oz. (250g) lamb mince  Heat the olive oil in a large deep frying pan and place over a
Nutrition per
serving: • 4 tbsp. tomato paste  medium heat. Add the onion and cook for 5 minutes or until soft,
436 kcal • 14 oz. (400g) can chickpeas, then add the garlic and cook for a further minute. 
26g Fats rinsed, drained   
32g Carbs • 3.5 oz. (100g) feta cheese, Stir in the Moroccan spice mix, paprika and chili. Add the lamb
22g Protein mince, stirring constantly to break up the mince, and cook for 5
9g Fiber crumbled 
• 2 tbsp. parsley, chopped  minutes until the meat has browned. Add in the tomato paste and
• salt and pepper  chickpeas, mix well and remove from heat. Cool slightly and
season to taste with salt and pepper. 
 
Add the feta cheese into the lamb mixture and stir to combine.
GF MP Divide the mixture evenly between each of the peppers. Cover the
dish loosely with tinfoil and bake for 45 minutes or until the
HP
peppers are tender.  
 
Divide between 4 serving plates. Serve immediately with freshly
chopped parsley. 
WHAT YOU NEED WHAT YOU NEED TO DO
MALAYSIAN CHICKEN SOUP
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• 1 tsp. coconut oil  In a large saucepan, heat the coconut oil and the curry paste for 1-2
Serves: 4
Prep: 10 mins
• 1 tbsp. red curry paste  minutes, stirring constantly with a wooden spoon. 
Cook: 35 mins • 17.5 oz. (500g) potatoes,  
peeled, chopped  Add the potatoes and chicken stock to the pan and bring to boil. Now
• 4 cups (1l) chicken stock  turn the heat down and simmer for 10-15 minutes until the potatoes
• ¾ cup (180ml) coconut milk, are tender. Take the pan off the heat and blend the soup in a food
can  processor or with a hand blender until smooth. 
Nutrition per
• 17.5 oz. (500g) sweet potatoes,  
serving: peeled, chopped  Now, return the soup to the pan.  
392 kcal • 2 chicken thighs (8oz./230g),  
13g Fats skinless, boneless, chopped  Add the sweet potatoes and coconut milk and bring to the boil. Add
53g Carbs • 2 tbsp. fish sauce  the chicken to the soup and cook for 15 minutes until the sweet
19g Protein
1g Fiber
• 1 lime, juiced  potatoes are tender, stir occasionally. 
• chili flakes, to serve   
• 4 tbsp. coriander, chopped, to When ready to serve, add in the fish sauce and lime juice. Serve with
serve  chili flakes and fresh chopped coriander. 

GF DF

MP
WHAT YOU NEED WHAT YOU NEED TO DO
ONE-POT SEA BASS AND THAI RICE
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For the paste:  Preheat the oven to 400°F (200°C).  

Serves: 4
Prep: 10 mins
• 1 oz. (30g) coriander, leaves
Cook: 45 mins picked, stalks reserved  Place all the paste ingredients into a food processor or high-
• 1 thumb-sized pieces ginger, speed blender, adding only half of the coriander leaves, and blitz
peeled  to a smooth consistency. Set aside until needed. 
• 2 cloves garlic, peeled 
• 1 red chillies, deseeded  Cook the rice until just cooked, then drain. Transfer the rice into
Nutrition per
• 1 tbsp. sesame oil  a baking tray and cover with the paste, mix well to combine. Top
serving: • 3 tbsp. tamari soy sauce  the rice with the fish fillets and the green beans, then cover with
487 kcal • 1 lime, juice and zest  tinfoil and bake in the oven for around 20 minutes, or until fish is
16g Fats • 7 oz. (200ml) can coconut milk  cooked through and beans are tender. 
57g Carbs
31g Protein
9g Fiber For the rice:  To serve, divide between 4 plates, sprinkle with the spring
• 7 oz. (200g) basmati rice  onions, chili and remaining coriander leaves. Serve
• 4 x 3.5 oz. (100g) sea bass immediately. 
fillets, skin scored 
• 2 cups (200g) green beans
• 4 spring onions, finely sliced 
GF DF
• 1 red chili, deseeded, sliced 
MP HP
• 1 lime, to serve 
WHAT YOU NEED WHAT YOU NEED TO DO
SESAME ALMOND CHICKEN WITH MISO
PUMPKIN PUREE
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• 26.5 oz. (750g) pumpkin, Preheat the oven to 400°F (200°C). Line 2 baking trays with baking
Serves: 4
Prep: 15 mins peeled, cut into cubes   paper. Place the pumpkin on one of the trays and rub with 1
Cook: 35 mins • 1 tbsp. olive oil  tablespoon of olive oil. Place the tray in the oven and bake the
• ½ cup (55g) almond meal  pumpkin for 25 minutes or until tender. 
• 2 tbsp. corn flour   
• 1 tbsp. sesame seeds  Meanwhile, combine the almond meal, cornflour, sesame seeds and
• ½ tsp. Chinese five spice mix  Chinese five spice mix in a large dish. Place the coconut milk in a
• ⅓ cup (80ml) light coconut separate dish. Taking 1 tenderloin at a time, dip it into the coconut
Nutrition per
serving: milk  milk to coat, and then dip the chicken into the almond mixture to
417 kcal • 17.5 oz. (500g) chicken coat. Place on the earlier prepared tray. Repeat this process with the
19g Fats tenderloins  remaining chicken tenderloins. 
28g Carbs • 2 tsp. coconut oil   
39g Protein Heat the coconut oil in a large non-stick frying pan over medium-
7g Fiber
• 2 tsp. white miso paste 
• 7 oz. (200g) broccolini  high heat. Cook chicken for 2-3 minutes on each side, until cooked
• 7 oz. (200g) green beans  through. 
• lemon wedges, to serve   
• salt and pepper  Cook the broccolini and green beans in slightly salted water for
around 5-7 minutes, until tender. 
GF DF
 
MP HP
Place the roasted pumpkin and miso paste in a food processor and
blitz until smooth. Season to taste with salt and pepper. 
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Serve the chicken with the pumpkin puree, cooked beans and
broccolini, and lemon wedges. 
WHAT YOU NEED WHAT YOU NEED TO DO
CHICKEN ALLA DIAVOLA
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• 6 chicken legs (2.6 lb./1.2kg)  ​ lace the chicken legs on a roasting tray and drizzle with lemon juice,
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Serves: 6 then rub with salt, pepper, chili flakes, crushed garlic, and olive oil.  
Prep: 15 mins
• 1 tbsp. ground black pepper 
Cook: 45 mins + 1 hr • 1 tsp. chili flakes   
• 4 tbsp. olive oil  Add chopped rosemary sprigs and set aside to marinade for about 1
hour. 
• ¼ lemon 
 
• 4 garlic cloves, crushed  Preheat the oven to 350°F (180°C). Place the chicken in the oven and
• 2 sprigs rosemary  bake the chicken for 25 minutes, then turn over and bake for a further 20
Nutrition per • salt  minutes until golden brown. Once cooked, pour the roast juices over the
serving: chicken. 
529 kcal  
42g Fats Divide the chicken into 6 portions and serve immediately with your
2g Carbs favorite side dishes, e.g. potatoes, salad. 
33g Protein
0g Fiber

GF DF

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WHAT YOU NEED WHAT YOU NEED TO DO
SLOW COOKER KOREAN BEEF
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• 3 lb. (1.3kg) stewing beef, cut In a large bowl, mix together all the sauce ingredients and stir well
Serves: 8
Prep: 10 mins into chunks  to combine.  
Cook: 8.5 hrs • 2 tbsp. cornstarch  
• 1 tbsp. sesame seeds  Place the beef in the slow cooker and cover with the sauce mixture.
• 6 spring onions, thinly sliced  Place the lid on the slow cooker and cook on a low heat for 8 hours
  or on a high heat for 4 hours. 
For the sauce:    
Nutrition per
• 1 cup (240ml) beef stock  Once the beef has finished cooking, mix the cornstarch and ¼ cup
serving: • ½ cup (120ml) tamari soy water and stir into the slow cooker to thicken the sauce.  
305 kcal sauce   
10g Fats • ½ cup (100g) coconut sugar  Cover and cook on high heat for another 30 minutes, or until the
18g Carbs • 4 cloves garlic, minced  sauce has thickened. 
38g Protein
1g Fiber
• 1 tbsp. sesame oil   
• 1 tbsp. rice wine vinegar  Serve immediately, garnished with green onions and sesame seeds. 
• 1 tbsp. ginger, grated   
• 1 tsp. Sriracha sauce  Serving suggestion: 
• ½ tsp. onion powder  • Rice  
• ½ tsp. black pepper  • Steamed vegetables 
GF DF

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WHAT YOU NEED WHAT YOU NEED TO DO
PAPAYA AND TURMERIC SMOOTHIE
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• ½ medium papaya (5 oz. Place all ingredients in a high-speed blender and blitz until
Serves: 2
Prep: 5 mins /150g) peeled, chopped  smooth.  
Cook: 0 mins • 1 banana   
• 1 ½ cup (350ml) coconut Divide between 4 glasses and serve immediately.  
milk, carton 
• ½ tsp. ground turmeric 
• ½ lime, juice 
Nutrition per
• 2 tbsp. honey 
serving: • 1 scoop (25g) vanilla protein
262 kcal powder 
4g Fats • 1 cup ice 
48g Carbs
13g Protein
3g Fiber

GF DF

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WHAT YOU NEED WHAT YOU NEED TO DO
CINNAMON ROLL PROTEIN BARS
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• ½ cup (45g) protein powder  ​ lace the protein powder, cinnamon and rolled oats into a food
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Makes: 16
Prep: 15 mins • 1 cup (90g) rolled oats  processor and blitz together until the oats turn into powder. 
Chill: 30 mins • 1 tsp. ground cinnamon   
• 2 tbsp. coconut oil, melted  Add the melted coconut oil, almond butter, honey and vanilla
• ½ cup (100g) almond butter  extract into the food processor and blitz again until it forms a
• ¼ cup (60g) honey  sticky dough. If it feels too dry, add 1 tablespoon of water and blitz
• ½ tsp. vanilla extract  again. 
Nutrition per
• sea salt flakes to garnish   
serving: Line a 20x30cm baking tin with parchment paper and scoop the
98 kcal protein bar mixture into the tray, pressing it down with a spoon.
6g Fats Sprinkle with sea salt flakes and place in the freezer for 30
8g Carbs 5g minutes. 
Protein
1g Fiber  
Cut the mixture into 16 protein bars and store in an airtight
container, in the fridge for up to 7 days. 

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WHAT YOU NEED WHAT YOU NEED TO DO
KETO LEMON MUG CAKE
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• 2 tbsp. butter, melted, cooled  Whisk together the melted, cool butter, egg and lemon rind in a small
Serves: 1
Prep: 5 mins
• 1 egg  bowl. Add the flour, almond, xylitol, baking powder, milk and juice.
Cook: 2 mins • 1 tsp. grated lemon rind  Stir well to combine. 
• ¼ cup (25g) coconut flour 
• 1 tbsp. ground almonds  Transfer the mixture into a 1 cup (240ml) sized heat proof mug and
• 2 tsp. xylitol  microwave on high for 2 minutes. Remove from the microwave and
• ½ tsp. baking powder   set aside for 30 seconds.  
Nutrition per
• 2 tbsp. almond milk   
serving: • 1 tbsp. lemon juice  Top with the coconut yogurt and serve immediately. 
469 kcal • 2 tbsp. Greek yogurt, to serve 
35g Fats
19g Carbs
14g Protein
10g Fiber

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