bones healthy. Not only is this recipe a great way to use up protein-packed turkey, it's also a superbly healthy dish that'll counteract some of the season's indulgences. Preparation: 25 minsServes: 42 tbsp vegetable oil2 leeks, cleaned and sliced350g
Calories 179Fat 1.6gCarbs 5.8gProtein 14.31g© Copyright The Vegetarian Society 2011 Many thanks to The Vegetarian Society for supplying this image and recipe.
Quinoa is a complete protein source, bringing essential amino acids, as well as magnesium, iron and fibre to the table. The pomegranate packs in more antioxidants than a cup of green tea, and the feta is rammed full of calcium.Serves: 4Preparation
The chef: Pam AndersonActive ingredients: Despite harbouring less than 200kcal and a slender six grams of fat, this pudding provides you with a hit of muscle-repairing protein (from the chocolate milk). Plus there’s bone-boosting calcium and, via
Lentil and Black Bean Soup This vegan-friendly stew is thick and filling thanks to the beans and lentils – both sources of protein and fibre-rich carbs. “The body absorbs these nutrients slowly, keeping energy levels on an even keel,” says sports
shredded coconut4 tbsp plain yogurt1 tbsp almond butter50g rolled oats (quick cooking)1 tbsp honey250ml water1/4 tsp salt Combine ingredients in a blender and process until smooth.The SkinnyCalories (per serving) 295Fat 9gCarbs 52g Protein 7gFibre 6g
and pepper and then serve, sprinkled with parsley.The SkinnyCalories 217Fat 5gCarbs 38g Protein 9g
process that muscle-strengthening protein fast.This recipe appeared in the July 2012 edition of the magazine. Thanks to british-asparagus.co.uk for supplying the recipe.
over the pasta and spread evenly in the dish. Top with parmesan and breadcrumbs. Bake for 20 minutes.The SkinnyCalories 420Fat 15gCarbs 57gProtein 20gThe HealthySwap white pasta and breadcrumbs for brown varieties to lower your risk of developing
with freshly cooked vegetables and a gravy of your choice.The SkinnyPer servingCalories 279Fat 17.1gCarbs 10.3gProtein 21.7gMany thanks to britishturkey.co.uk for supplying this image and recipe.
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