MWU Staff Favourite Recipes
If there is one thing we all have in common amongst the staff here at Move With Us, it is our shared love for food! We thought we would share some of our staff favourite recipes with you, for some mid-week recipe inspo! ⬇️
Lazy Girl Laksa
Ingredients:
- 75g Chicken Gyoza (Frozen) (Grandma's Golden Wok)
- 50g Rice Noodles (Raw)
- 50g Laksa Paste
- 80g Bok Choy
- 200ml Coconut Milk (Light) (Tinned)
- 21g Chilli Oil
- 1 Clove, Garlic
- Fresh Ginger, to taste
- Scallions, to taste
- 2 tsp Chicken Stock Powder
Instructions:
- Prepare vegetables: chop scallions and roughly chop bok choy.
- Heat pot over medium-high heat and add oil. Once hot add garlic, ginger and laksa paste. Cook for 2 minutes while stirring until fragrant.
- Add coconut milk and chicken stock to pot with 200ml of water. Once boiling add frozen gyoza with bok choy and cover. Cook for 10minutes over medium heat.
- Add rice noodles to pot and cover to let cook for 2-5 minutes. Additional water can be added if desired to reach soup consistency.
- Pour laksa into bowl and top with scallions.
*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.
Protein Yoghurt Banana Smoothie
Ingredients:
- 140g Yopro (Flavoured)
- 300ml Milk (Skim)
- 120g Banana
- 30g Rolled Oats (Raw) (Gluten Free Optional)
Instructions:
1. Combine all ingredients in a blender and blend until smooth. Water or ice can be added if desired.
Caramelised Banana On Toast
Ingredients:
- 25g Sourdough Bread
- 120g Banana
- 20g Peanut Butter
- 6g Coconut Oil
- 3g Shredded Coconut (Unsweetened)
- 1 tbsp Sugar Free Maple Syrup
- 0.25 tsp Ground Cinnamon
- 0.25 tsp Vanilla Essence
Instructions:
- Toast bread to your liking.
- Heat a pan over medium heat and add oil, vanilla, maple syrup and cinnamon. Mix until oil has melted and ingredients have combined.
- Add sliced banana to pan and cook for 1-2 minutes on each side, or until golden brown.
- Spread peanut butter over toast and top with caramelised banana coins.
- To serve, sprinkle with coconut.
*We recommend making this meal at the time of consumption.
Crispy Chicken Wrap
Ingredients:
- 20g Corn Flakes (Gluten Free Optional)
- 105g Chicken Breast (No Skin) (Raw)
- 1 Egg (Large) (Raw)
- 10g Lettuce
- 10g Mayonnaise (99% Fat Free)
- 45g Wraps (High Protein)
- 1 tsp Chicken Stock Powder
- 0.5 tsp Paprika
Instructions:
- Slice chicken into thin fillets.
- In a bowl combine corn flakes, stock powder and paprika. Using your fingers crush to mix together.
- In a second bowl crack egg and whisk.
- Coat chicken fillets in egg wash followed by corn flakes. Set aside.
- Transfer chicken to air-fryer basket and cook at 180C for 12-14 minutes, until cooked through.
- In the meantime, chop lettuce.
- Assemble wrap. Add lettuce to centre of wrap and top with chicken and mayonnaise.
*Chicken can be stored in an air-tight container and kept in the fridge for 3-4 days.
Biscoff Protein Fudge
Ingredients:
- 33g White Chocolate
- 25g Condensed Milk (Skim)
- 10g Biscoff Spread (Lotus)
- 8g Lotus Biscoff Biscuit
- 10g Whey Protein Powder
Instructions:
*We recommend multiplying this recipe by 6 for batch cooking.
- In a microwave safe bowl or container add white chocolate, condensed milk and biscoff spread.
- Microwave at 30 second intervals while stirring in between with a rubber spatula until white chocolate is melted through. Mixture should resemble a fudgy texture.
- Gradullay stir through protein powder and fold fudge to combine.
- Using a large ice cube tray or container, add fudge and press down to even.
- Add biscoff biscuit gently into fudge and let set in the fridge for 1 hour.
*This meal can be stored in an air-tight container and kept for 3-4 days.
If you liked these recipes, you can find all of these recipes in your MWU App today. Not on the MWU App? You can view these recipes and 1500+ other recipes with our Move With Us Platinum Membership, join today for as little as $24.99 a month!
