MWU Staff Favourite Recipes

MWU Staff <em> Favourite Recipes <em/>

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! ⬇️

Mexican Taco Salad Bowl

Ingredients:
120g Beef Mince (Extra Lean) (Raw)
20g Lettuce
40g Tomato
15g Cheddar Cheese (Light) (Tasty)
70g Wraps (Mixed Grain)
60g Black Beans (Canned) (Drained)Flavour Boosters:
Red Onion, to taste
Taco Seasoning, 3 tsp

Instructions:
  1. Preheat oven to 180°C. Flip over a small round cake tin and lay the wrap over the base to create an upside down bowl shape. Lightly spray with oil and bake in the oven for 8-10 minutes, or until crispy. Allow wrap to cool.
  2. Prepare ingredients: chop lettuce, dice tomato, dice onion and drain and rinse black beans.
  3. Heat a pan over medium-high heat and apply a light spray of oil if necessary. Once hot, add mince and break into small pieces as it cooks. Add black beans and taco seasoning with a splash of water and mix to combine. Continue stirring until sauce thickens
  4. Assemble salad: inside wrap bowl, add lettuce and tomato then spread mince mixture over the top. Sprinkle with grated cheese and top with onion.
*Mince mixture can be stored in an air-tight container and kept in the fridge for 3-4 days. We recommend assembling salad bowl at time of consumption.

Protein Yoghurt Banana Smoothie

Ingredients:
140g Yopro (Flavoured)
300ml Milk (Skim)
120g Banana
30g Rolled Oats (Raw) (Gluten Free Optional)
Instructions:
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)Flavour Boosters:Sugar Free Maple Syrup, 1 tbsp
Ground Cinnamon, 0.25 tsp
Vanilla Essence, 0.25 tsp

Instructions:
  1. Toast bread to your liking.
  2. Heat a pan over medium heat and add oil, vanilla, maple syrup and cinnamon. Mix until oil has melted and ingredients have combined.
  3. Add sliced banana to pan and cook for 1-2 minutes on each side, or until golden brown.
  4. Spread peanut butter over toast and top with caramelised banana coins.
  5. To serve, sprinkle with coconut.
*We recommend making this meal at the time of consumption.

White Choc Raspberry Cheesecake

Ingredients:
45g Weet-Bix (Sanitarium)
25g White Chocolate
45g Raspberries

Instructions
:
  1. In a shallow dish or container, break apart weet-bix.
  2. Pour 120ml of boiling water over weet-bix and mix to combine. Additional water can be added if required to reach desired consistency.
  3. Top weet-bix with raspberries and white chocolate.
  4. Leave to set overnight or refrigerate for at least one hour.
*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

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