Ingredients

• 3 eggs
• 1 egg white
• 60g lean ham, diced
• 30g light tasty cheese, grated
• 30g mushrooms, sliced
• 30g baby spinach
• Spray oil
• Salt & pepper

Directions

1. Crack the eggs and egg white into a bowl. Season with salt and pepper, then whisk until well combined.
2. Spray a non-stick frying pan with oil and heat over medium heat.
3. Add the mushrooms and cook for 2–3 minutes until softened. Stir through the spinach until just wilted.
4. Pour the egg mixture into the pan and gently swirl to evenly coat the base.
5. Once the eggs begin to set, sprinkle the ham and cheese over one half of the omelette.
6. Fold the omelette over the filling and cook for another 1–2 minutes, or until the cheese has melted and the eggs are fully cooked.
7. Transfer to a plate and serve immediately.
8. Optional: Serve with tomato sauce, BBQ sauce or hot sauce.

Ingredients

• 35g rolled oats
• 100g cooked shredded chicken breast
• 1 egg
• 100g frozen mixed vegetables
• 250ml water
• 5g chicken stock powder
• 2 tsp soy sauce
• 5g sesame oil

Directions

1. Add the oats, water, frozen vegetables, chicken stock powder, soy sauce and sesame oil to a large microwave-safe bowl.
2. Microwave for 2 minutes.
3. Add the shredded chicken and egg, then stir until well combined.
4. Microwave for a further 1½ minutes, or until the egg is cooked and the oats are creamy.
5. Stir well and enjoy. Top with seaweed seasoning, black pepper or chilli oil if desired.

Ingredients

• 2 slices Helga's Sourdough Bread
• 1 whole egg
• 100g egg whites
• 30ml skim milk
• ½ tsp vanilla extract
• ½ tsp ground cinnamon
• 5g butter
• 100g YoPRO Vanilla Yoghurt
• 100g mixed berries
• 10ml sugar-free maple syrup

Directions

1. In a shallow bowl, whisk together the egg, egg whites, skim milk, vanilla extract and cinnamon.
2. Dip each slice of sourdough into the egg mixture, allowing it to soak for 10–15 seconds on each side.
3. Melt the butter in a non-stick frying pan over medium heat.
4. Cook the French toast for 2–3 minutes per side, or until golden brown and cooked through.
5. Top with the vanilla yoghurt and mixed berries, then drizzle with the sugar-free maple syrup.

Ingredients

• 40g rolled oats
• 120ml unsweetened almond milk
• 1 scoop chocolate protein powder
• 10g chia seeds
• ½ banana, sliced
• 10g peanut butter

Directions

1. Add the oats, chia seeds and milk to a microwave-safe bowl.
2. Microwave for 2–2½ minutes, stirring halfway through, until the oats are cooked.
3. Stir through the chocolate protein powder until smooth. Add a splash of milk if needed to reach your preferred consistency.
4. Top with the sliced banana and peanut butter.
5. Enjoy while warm.

Ingredients

• 40g rolled oats
• 120ml unsweetened almond milk
• 1 scoop vanilla protein powder
• 10g chia seeds
• 100g mixed berries (fresh or frozen)
• 10g honey

Directions

1. Add the oats, chia seeds and milk to a microwave-safe bowl.
2. Microwave for 2–3 minutes, stirring halfway through, until the oats are cooked.
3. Stir through the vanilla protein powder until smooth. Add a splash of milk if needed to reach your preferred consistency.
4. Top with the mixed berries and drizzle with honey.
5. Enjoy while warm.

Ingredients

• 200g YoPRO Vanilla Yoghurt
• 100g mixed berries (fresh or frozen)
• 15g granola
• 10g honey

Directions

1. Add the vanilla yoghurt to a bowl.
2. Top with the mixed berries and granola.
3. Drizzle with honey and enjoy.

Ingredients

• 30g chia seeds
• 200ml unsweetened almond milk
• 10ml sugar-free maple syrup
• 160g YoPRO Vanilla Yoghurt
• 100g mixed berries (fresh or frozen)
• 10g granola

Directions

1. Add the chia seeds, milk and sugar-free maple syrup to a container or jar. Stir well until the chia seeds are evenly distributed.
2. Leave for 5 minutes, then stir again to break up any clumps.
3. Cover and refrigerate overnight, or for at least 4 hours, until the chia pudding has thickened.
4. Top with the vanilla yoghurt, mixed berries and granola before serving.

Ingredients

• 125g soft tofu
• 125ml unsweetened almond milk
• 20g chia seeds
• 12g cocoa powder
• 20g sugar-free maple syrup
• 100g YoPRO Vanilla Yoghurt
• 50g mixed berries
• 10g chocolate chips

Directions

1. Add the soft tofu, almond milk, cocoa powder and sugar-free maple syrup to a blender. Blend until completely smooth.
2. Stir through the chia seeds until evenly combined.
3. Transfer to a container and refrigerate overnight, or for at least 4 hours, until thickened.
4. Top with the vanilla yoghurt, mixed berries and chocolate chips before serving.

Ingredients

• 250ml unsweetened almond milk
• 1 scoop chocolate protein powder
• 1 small banana
• 10g peanut butter
• ½ cup ice (optional)

Directions

1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Serve immediately.

Ingredients

• 250ml unsweetened almond milk
• 1 scoop vanilla protein powder
• 1 handful baby spinach
• 100g frozen mango
• ½ banana
• ½ cup ice (optional)

Directions

1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Serve immediately.

Ingredients

• 250ml milk of choice
• 1 scoop vanilla protein powder
• 100g frozen mixed berries
• ½ banana
• 10g honey
• Juice of ¼ lemon
• ½ cup ice (optional)

Directions

1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Serve immediately.

Ingredients

• 250ml coconut water
• 1 scoop vanilla protein powder
• 75g frozen mango
• 75g frozen pineapple
• ½ banana
• Juice of ¼ lime

Directions

1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Serve immediately.

Ingredients

• 6 English muffins
• 500g extra lean beef mince
• 6 eggs
• 3 slices light tasty cheese, halved
• Tomato sauce, BBQ sauce or hot sauce
• Spray oil
• Salt & pepper

Directions

1. Divide the beef mince into 6 equal portions (approximately 83g each) and shape into burger patties. Season with salt and pepper.
2. Heat a non-stick frying pan over medium-high heat and lightly spray with oil. Cook the patties for 3–4 minutes per side. During the last minute of cooking, place ½ a slice of light tasty cheese on each patty and allow it to melt.
3. Cook the eggs until just set.
4. Assemble each English muffin with a beef patty, egg and your choice of tomato sauce, BBQ sauce or hot sauce.
5. Wrap each McMuffin individually in foil and refrigerate for up to 4 days or freeze for up to 3 months.
6. When ready to eat, reheat in the air fryer until warmed through.

Ingredients

• 4 high-protein wraps
• 500g extra lean beef mince
• 4 eggs
• 120g light tasty cheese
• 100g baby spinach
• 20g taco seasoning
• Spray oil

Directions

1. Heat a non-stick frying pan over medium-high heat and lightly spray with oil.
2. Cook the beef mince with the taco seasoning until browned.
3. Stir through the baby spinach until wilted.
4. In a separate pan, scramble the eggs.
5. Divide the beef mixture, scrambled eggs and cheese evenly between the wraps.
6. Fold in the sides and roll tightly into burritos.
7. Wrap individually in foil and refrigerate for up to 4 days or freeze for up to 3 months.
8. Reheat in the air fryer until heated through.
9. Optional: Serve with salsa, tomato sauce or hot sauce.

Ingredients

• 8 eggs
• 200g egg whites
• 160g lean ham, diced
• 120g light tasty cheese, grated
• 200g frozen mixed vegetables (peas, corn & capsicum)
• 1 tsp garlic powder
• 1 tsp Italian herbs
• Salt & pepper
• Spray oil

Directions

1. Preheat the oven to 180°C.
2. Lightly grease 4 oven-safe glass meal prep containers with spray oil. (Alternatively, use a lined baking dish and slice into 4 portions once cooked.)
3. Divide the frozen mixed vegetables, diced ham and grated cheese evenly between the containers.
4. Whisk together the eggs, egg whites, garlic powder, Italian herbs, salt and pepper.
5. Pour the egg mixture evenly between the containers.
6. Bake for 25–30 minutes, or until the eggs are fully set and lightly golden.
7. Allow to cool completely before placing the lids on the containers.
8. Optional: Serve with tomato sauce, BBQ sauce or hot sauce.

Ingredients

• 2 Weet-Bix
• 80ml unsweetened almond milk
• ½ scoop vanilla protein powder
• 170g YoPRO Vanilla Yoghurt
• 100g frozen berries

Directions

1. Place the Weet-Bix into a container and gently crush them with a spoon.
2. Mix the vanilla protein powder with the milk until smooth, then pour over the crushed Weet-Bix.
3. Spread the vanilla yoghurt evenly over the top.
4. Top with mixed berries.
5. Cover and refrigerate overnight, or for at least 4 hours before serving.

Ingredients

• 2 Weet-Bix
• 80ml unsweetened almond milk
• ½ scoop vanilla protein powder
• ½ banana, sliced
• 170g YoPRO Salted Caramel Yoghurt
• 1 Biscoff biscuit, crushed

Directions

1. Place the Weet-Bix into a container and gently crush them with a spoon.
2. Mix the vanilla protein powder with the milk until smooth, then pour over the crushed Weet-Bix.
3. Layer the sliced banana evenly over the Weet-Bix.
4. Spread the salted caramel yoghurt over the banana.
5. Sprinkle the crushed Biscoff biscuit over the top.
6. Cover and refrigerate overnight, or for at least 4 hours before serving.

Ingredients

• 2 Weet-Bix
• 80ml unsweetened almond milk
• 170g YoPRO Vanilla Yoghurt
• 1 scoop chocolate protein powder
• 50g raspberries
• 5g mini marshmallows
• 10g dark chocolate, melted

Directions

1. Place the Weet-Bix into a container and gently crush them with a spoon.
2. Pour the milk over the crushed Weet-Bix until softened.
3. In a separate bowl, mix the vanilla yoghurt and chocolate protein powder until smooth.
4. Spread the chocolate yoghurt mixture evenly over the Weet-Bix.
5. Top with the raspberries and mini marshmallows.
6. Drizzle the melted dark chocolate over the top.
7. Cover and refrigerate overnight, or for at least 4 hours before serving.