Tag: slim thicc

Spice up your regular morning oats with this recipe for Carrot Cake Oats. One of our followers Rizwaana (Instagram: @rsrloves) created this delicious recipe. It is a great way to disguise veggies into your breakfast, especially for those who are a little picky with vegetables.

125-250 ml Coconut Water
1/2 Avo, Cut Into Pieces
1 Small Banana
1 tsp Lime Juice
1 Medium grated carrot
2-3 Tbsp Jungle Oats
1/4-1/2 tsp fine cinnamon powder
150ml coconut milk (feel free to sub any milk you like)
150ml water
1 tsp ghee (or coconut oil)
Granola for texture

1. Add your ghee to a pot along with the carrots and cinnamon. Allow this to soften. Add your oats and cook for a minute or so 
2. Then add your water and milk
3. Reduce to medium heat and allow to slow cook until creamy.
4. It is sweet however if you want you can add a bit of extra honey or sweetener.
5. I garnished with granola and yogurt, but I found the yogurt to overpowering so you can decide for yourself.

If you would like to up your protein content you can add egg white. I usually add this at the end and stir it in.

Enjoy!

Avocado is highly rich in nutrients and for this reason, it’s often regarded as a superfood. It is rich in vitamins and contains high levels of necessary healthy fats. Try this recipe for an easy way towards a nutrient boost!

125-250 ml Coconut Water
1/2 Avo, Cut Into Pieces
1 Small Banana
1 tsp Lime Juice
1 tsp Coconut Oil
1 tsp Raw Honey
A fresh mint sprig

Blend all ingredients and enjoy!

*If you’re looking for an added boost of protein, you can also add in a scoop of RushTush Whey Protein.

Lots of love always,
Rush.

Our Anti-Bloat Turmeric Juice taken out of our Winter Glow detox guide might be the anti-inflammatory girl you’ve been looking for. Inflammation can be triggered and worsened by consuming sugary or processed food. Sugary and processed food contribute significantly towards cell damage and should therefore be consumed in moderation. Ideally, we should all be implementing a nutrient-rich diet with lots of fresh fruits, vegetables, fish, whole grains, and good fats. For those days where we are lacking, Anti-Bloat Turmeric Juice can act as a tonic – in other words, pick-me-up, to help restore the body’s much-needed antioxidants and nutrients.

Anti-inflammatory turmeric acts as a stimulant, also offering anti-fungal and antiviral properties, warding off colds.

150ml carrot juice (buy from grocery or juice stores or juice your own)
Juice of 1 orange
Juice of 1 lime
50g fennel
1/2 tsp ground turmeric
Blend.

Best enjoyed straight away, but also fine for on the go later.

My Momma Glow Guide for breastfeeding moms is a meal plan consisting of three main meals and three snacks. 

Snacking doesn’t have to be complicated during this time. The simplicity of an apple and peanut butter goes a long way. Apples are a great source of fibre and peanut butter is high in protein. Combined, they keep you feeling fuller for longer. Almond butter or cashew butter are excellent alternatives if peanut butter isn’t your thing.

1. Slice an apple into medium-thick slices. 

2. Spread your favourite nut butter onto each slice. 

3. Sprinkle granola/crushed nuts/trail mix/seeds over the nut butter.

You can have as many as you like!

Purchase my Momma Glow here.

When you’re vegan or vegetarian, getting enough protein isn’t difficult if you know what you’re doing. My Veggie Glow Guide is a step-by-step guide on how to achieve a balanced vegetarian lifestyle. This protein-packed smoothie is just one of the recipes you can expect to enjoy when following this eating plan.

INGREDIENTS

1 Cup (250ml) of unsweetened Almond Milk
1 OR 2 Tablespoons of Pea Protein Powder
2 Tablespoons of Oat Bran.
Dash of cinnamon powder
1 Small Banana
2 teaspoons of peanut butter

Blend ingredients in a juicer OR a high watt blender to retain all the fibre for a slower release of nutrients

For more recipes like this purchase any of my Glow Guides.

My Bump Glow was developed to give you all the nutrients you need during your pregnancy.This protein rice bowl is perfect as is, but feel free to add any other protein of choice, be it chicken, tuna or shrimp! Seafood was my go-to when preggies! 

1 cup of brown rice (cooked)
Baby marrow
Cauliflower
Carrots
Spring onion
Cashew nuts (handful)
1 tsp of curry powder
Butter
1 egg

METHOD:

1. Prepare rice according to instructions
2. Heat butter in pan
3. Add vegetables, cashew nuts and raisins together and fry for 3 minutes
4. Add egg and rice
5. Season with curry powder, salt and pepper

For more recipes like this purchase any of my Glow Guides.

This hearty curry will see you through the coldest of winter days. Bursting with flavour and packed with nutrients, I like to make extra – it tastes even better for lunch the next day! This recipe uses butternut and butter beans but feel free to substitute as you wish. Tofu, egg plant, and chickpeas are all great options.

INGREDIENTS

1 tsp coconut oil
1/2 white onion
1 clove garlic, grated
1/2 lemongrass stalk, bashed with a rolling pin
120ml water
400ml coconut milk
200g butternut, cut into 2cm cubes
250g butterbeans
20g coriander leaves
FOR THE CURRY PASTE:
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp ground coriander
1 tsp turmeric
1/2 tsp paprika
5cm piece root ginger
2 Tbsp brown rice vinegar
2 Tbsp sesame oil
1/4 tsp Himalayan pink salt
Finely grated zest and juice of 1 lime

METHOD:
1. Put all the curry paste ingredients into a food processor or blender and whizz until you get a chunky paste. Set aside. – Melt the coconut oil in a pan and sauté the onion and garlic for 1 minute. Tip in the curry paste along with the whole lemongrass stalk.
2. Leave the sauce to bubble for a further 2 minutes, then add another 4 tablespoons of the water. – After another 2 minutes, add the coconut milk and butternut and continue to cook on medium heat for 5 minutes. – Finally, stir in the butterbeans and half the coriander leaves, and leave to simmer for a further 7 minutes. – Test to see if the butternut is cooked, if not, simmer for another few minutes until totally tender. – Remove the lemongrass stalk before serving and sprinkle the curry with the rest of
the coriander.

For more recipes like this purchase any of my Glow Guides.

This meal from my Slim Thicc guide is completely balanced and combines all the food groups. It’s really simple to make and you can make substitutes along the way to make it appropriate for your dietary preferences or to use up leftovers in your fridge or make.

You can enjoy this meal combined into a salad or separate the different parts as you wish.

MAKING QUINOA

Use 1 cup of quinoa and 2 cups of water in a pan.

Bring this to boil and then let simmer and place the lid on. Simmer until all the water has been absorbed, this will take about 15 minutes. You can see that it is finished when it is fluffy.

Take the lid off and fluff it a bit more with a fork.

Serve with a protein of your choice, for example, chicken or boiled egg. Add roast veg or any other leftover vegetables from your fridge.

For more recipes like this purchase any of my Glow Guides.

French toast often gets a bad rap for being unhealthy but this recipe from my Slim Thicc Guide is a tweak on the classic version and actually contains a lot of essential nutrients. 

The fiber from the whole wheat bread will keep you feeling full and satisfied for hours while the egg whites give it a protein punch. Top with fresh fruit for your daily dose of antioxidants as well as a variety of vitamins and minerals.

METHOD:
Combine 2 egg whites and 1 whole egg with some milk, vanilla extract, and salt.
Dip whole wheat bread into the mixture and cook in a pan on each side until golden brown.
Top with berries and a drizzle of honey.

Find more recipes in any of my eBooks, available for immediate download.

When following a vegetarian or vegan lifestyle it’s important to incorporate more plant-based protein into your diet in order to keep your body functioning optimally. Tofu is made from soybeans and is an excellent source of protein as well as iron, calcium, zinc, and vitamin B1. 
This Asian-inspired tofu and brown rice bowl from my Veggie Glow is simple to make and is great for using up those leftover veggies in the fridge.

INGREDIENTS:
Marinated tofu
Brown rice
Vegetables

METHOD:
1. Heat a non-stick frying pan on medium heat. 
2. Remove tofu from the wet packet and slice it up straight away.
3. Combine all of the marinade ingredients in a bowl, then add your tofu and allow to marinate for 10 minutes.
4. Carefully place sliced, marinaded tofu steaks onto the pan and DON’T TOUCH IT for 3 – 5 minutes.
5. When it’s brown on one side flip it and cook for another 2 minutes.
6. Serve on a bed of brown rice and vegetables.

MARINADE:
2 tbsp. olive oil
Zest and juice 1/2 lime
Large pinch chili flakes
2 tbsp. soy sauce
2 tbsp. honey

Find more recipes in any of my eBooks, available for immediate download.