February Recipe Pack

Discover 15 easy, healthy and tasty recipes, including:

breakfast, lunch, dinner, treat and smoothies.

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 Contents & Key

6 Dill & Cream Cheese Scramble Eggs GF Gluten Free

8 Red Pepper & Mushroom Bowl DF Dairy Free

10 Banana & Chocolate Overnight Oats
LC Low Carb (20g- serve)
12 Turkey & Beans On Toast
MP Meal Prep/Freezer Friendly
14 Balsamic Vinaigrette Dressing
HP High Protein (20g+ per serve)
16 Arugula Salad

18 Easy Coronation Chicken V Vegetarian

20 Roasted Cauliflower & Salmon Q Quick (under 30 mins)

22 Honey Garlic Pork Chops N Contains Nuts

24 Apricot Chicken Stuffed With Goat Cheese

26 Beef Udon Stir Fry

28 Baked Chicken Parmesan

30 Raspberry & Lemon Muffins

32 Carrot Cake Banana Bread

34 Chunky Monkey Smoothie (Post-Workout)

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 Sample Weekly Meal Planner

Breakfast Lunch Snack Dinner

E.g. Chunky Monkey

Arugula Salad with
Dill & Cream Cheese Smoothie, Carrot Cake
Mon Scramble Eggs
Balsamic Vinaigrette
Banana Bread, Raspberry Beef Udon Noodles
Dressing
& Lemon Muffins

E.g. Chunky Monkey

Arugula Salad with
Red Pepper & Smoothie, Carrot Cake Roasted Cauliflower
Tue Mushroom Bowl Balsamic Vinaigrette
Banana Bread, Raspberry & Salmon
Dressing
& Lemon Muffins

E.g. Chunky Monkey

Red Pepper & Roasted Cauliflower Smoothie, Carrot Cake
Wed Mushroom Bowl & Salmon Banana Bread, Raspberry Baked Parmesan Chicken
& Lemon Muffins

E.g. Chunky Monkey

Banana & Chocolate Easy Coronation Smoothie, Carrot Cake
Thu Overnight Oats Chicken Banana Bread, Raspberry
Baked Parmesan Chicken
& Lemon Muffins

E.g. Chunky Monkey

Banana & Chocolate Easy Coronation Smoothie, Carrot Cake
Fri Overnight Oats Chicken Banana Bread, Raspberry
Honey Garlic Pork Chops
& Lemon Muffins

E.g. Chunky Monkey

Turkey Bean Apricot Chicken Stuffed Smoothie, Carrot Cake
Sat On Toast with Goats Cheese Banana Bread, Raspberry Meal Out - Enjoy!
& Lemon Muffins

E.g. Chunky Monkey

Turkey Bean Apricot Chicken Stuffed Smoothie, Carrot Cake
Sun On Toast with Goats Cheese Banana Bread, Raspberry
Beef Udon Noodles
& Lemon Muffins

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 Weekly Shopping List

Fruits, Vegetables Protein, Dairy Seeds, Baking, Spices Cans, Condiments, Misc

Fruits Meats Grains Oil

• 3 bananas • 5 lbs. (2.25kg) chicken breast • rolled oats • coconut oil
• 2 lemons • 8.8 oz. (250g) beefsteak • sesame oil
• 1 lemon • pack bacon Nuts & Seeds • olive oil
• raspberries • 7 oz. (200g) ground turkey • sesame seeds
• blueberries (turkey mince) • walnuts Sweeteners
• 1 avocado • 8 oz. (500g) bone-in pork chops • pumpkin seeds • maple syrup
(2 chops) • pine nuts • honey
Vegetables • coconut sugar
Fish, Seafood
• bunch green onions (spring Baking
onions) • 2 salmon fillets • vanilla extract Boxed, Canned & Condiments
• 2 red onions • all-purpose flour • peanut butter
• 2 bulbs garlic Cold • almond flour • panko breadcrumbs
• chestnut mushrooms • milk • baking powder • 1x 7 oz. (200g) can chopped
• 3.5 oz. (100g) shitake mushroom • almond milk tomatoes
• baking soda
• 3 carrots • Greek yogurt • 1x 7 oz. (200g) can butter beans
• corn starch (cornflour)
• 2 bok choy • 13 eggs • 1x 7 oz. (200g) can chickpeas
• cocoa powder
• cauliflower • unsalted butter • jar roasted red pepper
• cocoa nibs
• cherry tomatoes • Parmesan cheese • jar marinara sauce
• cacao powder
• 1 cucumber • mozzarella cheese • jar apricot jam
• 1 pack arugula (rocket) • soft goat’s cheese • dried udon noodles
Dried Herbs & Spices
• 1 red chili • feta cheese • jar green pesto
• black pepper
• cream cheese • apple cider vinegar
• ground cinnamon
Dried • ground ginger • mayonnaise
• raisins • garlic powder • Dijon mustard
• cranberries • garam masala • balsamic vinegar
• ground turmeric • mirin
• ground cumin • light soy sauce
• mild curry powder • dark soy sauce
• smoked paprika • tamari
• chili flakes
Misc/Other
Fresh Herbs • sea salt
• basil • vanilla protein powder
• rosemary • chocolate protein powder
• mint • sliced bread
• thyme
• dill

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 Dill & Cream Cheese
Scramble Eggs
Serves 4 What you need to do
3 tbsp. butter, unsalted 1. Melt 1 tablespoon of the butter in a non-stick pot over a medium-
2 slices bread, cut into small cubes high heat. Add the bread cubes, season with salt and pepper and
8 eggs, beaten cook, stirring often, until the bread turns golden brown. Transfer
2 tbsp. milk the croutons to a plate lined with kitchen paper and set aside.
5 oz. (155g) cream cheese, cut into 2. In the same pot, melt the remaining 2 tablespoons of butter. Beat
cubes, at room temperature the eggs with the milk and season with salt and pepper. Pour into
2 tbsp. fresh dill, chopped the pot and cook without stirring for 1 minute. Then begin gently
salt & pepper stirring the eggs, allowing the uncooked eggs to run to the bottom
of the pan.
3. Cook the eggs until they are almost set, approximately 3 minutes,
then stir in the cream cheese and freshly chopped dill. Continue to
cook for a further minute until the eggs have set. Divide the eggs
between 4 plates, top with the croutons and serve immediately.

LC V Q

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

5 min 10 min 376 31 9 17 1

07373589

*Nutrition per serving.

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 Red Pepper &
Mushroom Bowl
Serves 2 What you need to do
½ tbsp. coconut oil 1. Heat the coconut oil in a pot over medium-high heat. Add the
2 green onions, finely sliced green onions and chestnut mushrooms and cook for 2 minutes.
6 chestnut mushrooms, sliced 2. Add in the red peppers and chickpeas along with the water and
7 oz. (200g) roasted red pepper, stir-fry for 2 minutes, then remove the pan from the heat.
drained and sliced 3. Mash the avocado flesh with a fork and drizzle with lime juice. Add
¼ cup (40g) chickpeas, drained the red chili and season with salt and pepper.
1 tbsp. water 4. Divide the mushrooms between two plates, top with the avocado,
1 ripe avocado crumbled feta and pumpkin seeds and serve immediately.
1 lime, juiced
1 red chili, re-seeded, finely sliced
salt & pepper
1.5 oz. (40g) feta cheese, crumbled
2 tbsp. pumpkin seeds

GF V Q

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

5 min 5 min 359 26 26 11 10

05746859

*Nutrition per serving.

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 Banana & Chocolate
Overnight Oats
Serves 2 What you need to do
1 cup (240ml) almond milk 1. Place the almond milk, vanilla protein powder, banana and cocoa
2 scoops (60g), vanilla protein powder into a high-speed blender and blitz until smooth.
powder 2. Pour the mix into a sealable container, add the rolled oats and mix
1 ripe banana well. Set aside in the refrigerator for at least 8 hours, or overnight.
1 tbsp. cocoa powder, unsweetened 3. When ready to eat, top with cocoa nibs.
1 cup (80g) rolled oats
2 tbsp. cocoa nibs

MP HP V N

myfitnesspal Prep Chill Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

2 min overnight 430 10 51 35 7

05432215

*Nutrition per serving.

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 Turkey & Beans On Toast

Serves 2 What you need to do

½ tbsp. coconut oil 1. Heat the coconut oil in a large pot over a high heat. Add the green
2 green onions, sliced onions and fry for 30 seconds, then add the ground turkey. Cook
7 oz. (200g) ground turkey, lean for about 2-3 minutes until the turkey is almost cooked. Use a
2 tsp. smoked paprika wooden spoon to break up the turkey into smaller pieces as it is
1 tbsp. balsamic vinegar cooking.
⅔ cup (180g) canned chopped 2. Add in the paprika and vinegar and continue cooking for a further
tomatoes minute. Then add the tomatoes and beans to the pot. Bring to a
⅔ cup (130g) canned butter beans, simmer and continue to cook for 10 minutes, or until the turkey is
drained cooked through.
2 slices bread, toasted 3. Serve the turkey and beans on toasted bread.

DF LC MP HP Q

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

5 min 15 min 397 14 37 30 9

01695708

*Nutrition per serving.

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 Balsamic Vinaigrette Dressing

Serves 6 What you need to do

4 tbsp. olive oil 1. Heat the oil in a small skillet over a medium-high heat. Add the
4 tbsp. red onion, diced onion and garlic and sauté for 1-2 minutes.
3 cloves garlic, crushed 2. Turn the heat down to low and let the onions simmer uncovered
1 tsp. dijon mustard for 10-15 minutes. Then remove from heat and set aside to cool.
1 tsp. maple syrup 3. Add all ingredients for the dressing into a jar, close tightly and
3 tbsp. balsamic vinegar shake until all the ingredients are well combined. Store in the
1 tbsp. fresh lemon juice refrigerator until ready to use.
⅛ tsp. salt

GF DF MP V Q

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

5 min 20 min 101 9 5 0 0

07122583

*Nutrition per serving.

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 Arugula Salad

Serves 4 What you need to do

4 servings Balsamic Vinaigrette 1. Begin by preparing the balsamic vinaigrette (see the recipe in this
Dressing (recipe in this pack) pack) and then set aside.
¼ cup (35g) pine nuts 2. Next, in a small pot, toast the pine nuts over a medium heat for 4-
2.5 oz. (70g) arugula 5 minutes or until golden brown. Keep moving the pine nuts so
½ medium red onion, diced that they don’t burn. When ready, remove from the pan and set
½ cup (75g) blueberries aside.
2 cups (300g) cherry tomatoes 3. Add the arugula, red onion, blueberries, tomatoes, cranberries,
⅓ cup (40g) cranberries, dried feta cheese and pine nuts into a large bowl and combine.
⅓ cup (50g) feta cheese, crumbled 4. Drizzle 4 servings of the balsamic dressing onto the salad and
serve immediately.

GF MP V Q N

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

20 min 5 min 264 18 23 4 3

03955040

*Nutrition per serving.

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 Easy Coronation Chicken

Serves 4 What you need to do

1 lb. (450g) chicken, cooked & 1. Place the shredded chicken into a large bowl.
shredded 2. Mix the mayonnaise, curry powder, cinnamon and raisins together
6 tbsp. mayonnaise and season to taste with salt and pepper. Add the sauce to the
3 tsp. mild curry powder chicken and stir well until combined.
½ tsp. ground cinnamon 3. Serve on toast, with jacket potatoes or salad.
3 tbsp. raisins
salt & pepper

GF DF LC MP HP Q

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

10 min 0 min 288 14 6 35 1

09622982

*Nutrition per serving.

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 Roasted Cauliflower
& Salmon
Serves 2 What you need to do
1 tbsp. coconut oil 1. Preheat the oven to 390°F (200°C).
12 oz. (350g) cauliflower, florets 2. Place the coconut oil into a roasting tray and place into the hot
1 carrot, sliced oven. Once the oil has melted, remove the tray and add the
1 tsp. garam masala cauliflower florets and carrots. Place the tray back in the oven for
½ tsp. ground turmeric 10 minutes.
½ tsp. ground cumin 3. In the meantime, mix together the spices in a small bowl and add
1 cup (150g) cherry tomatoes a pinch of salt and pepper.
2 salmon fillets, skinless (approx. 8 4. After 10 minutes, remove the tray from the oven and add in the
oz./230g each) cherry tomatoes. Season with the spice mix and toss together,
½ cucumber ensuring everything is well coated in the spice mix.
3 tbsp. Greek yogurt 5. Layer the salmon on top of the vegetables and season with salt
2 tsp. mint, chopped and pepper. Then return the tray to the oven and roast for a
salt & pepper further 12 minutes, until the vegetables are tender and the salmon
is cooked through.
6. While the salmon is in the oven, grate the cucumber and with your
hands, gently squeeze out as much excess water as possible.
Then place the cucumber into a bowl with the yogurt and chopped
mint. Season to taste with salt and pepper and mix until well
combined.
7. Serve the roasted vegetables and salmon topped with a spoon of
the cucumber and yogurt dressing.

GF LC MP HP

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

10 min 22 min 475 22 16 52 7

01786246

*Nutrition per serving.

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 Honey Garlic Pork Chops

Serves 4 What you need to do

18 oz. (500g) bone-in pork chops (2 1. Season the pork chops with salt and pepper.
chops) 2. Pour the olive oil into a skillet and place over a high heat. Add the
1 tbsp. olive oil pork chops and fry for 3-5 minutes or until starting to char, then flip
1 tbsp. unsalted butter over.
4 cloves garlic, 2 with skins on, 2 3. Lightly crush the 2 skin-on garlic cloves and add to the pan along
minced with the butter, thyme and rosemary. Baste the chops with the
4 tbsp. honey herb flavored butter and cook for 3-5 minutes. Turn the chops and
1 tbsp. tamari cook until golden, then remove the chops from the skillet and set
1 ½ tbsp. apple cider vinegar aside to rest for 5 minutes.
1 sprig rosemary 4. Turn the heat down to medium-low and add the minced garlic to
1 sprig thyme the skillet. Cook for a minute, then add in the honey, tamari and
salt & pepper apple cider vinegar. Simmer until the mixture starts to thicken,
stirring regularly.
5. Add the pork chops back into the pan, coat in the sauce and serve
immediately.

GF DF LC MP HP Q

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

5 min 15 min 334 18 18 26 0

08044335

*Nutrition per serving.

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 Apricot Chicken Stuffed
With Goat Cheese
Serves 4 What you need to do
3 bacon rashers 1. Preheat the oven to 375°F (190°C).
5 oz. (140g) goat’s cheese, soft 2. Place a large dry skillet over a medium heat. Cook the bacon for
¼ cup (15g) green pesto 2-3 minutes on each side until crispy, then remove from the pan
2 lbs. (900g) chicken breast and place on a paper towel. Reserve the pan for cooking the
½ cup (160g) apricot jam chicken.
2 tbsp. balsamic vinegar 3. Mix the goat's cheese with the pesto in a small bowl.
1 tsp. chili flakes 4. Make a horizontal cut in the chicken breast, taking care not to cut
fresh thyme all the way through, just enough to make a small pocket. Season
salt & pepper the chicken with salt and pepper.
5. Stuff each pocket in the chicken breast with 2 tablespoons of the
pesto and goat’s cheese mixture. Place the chicken breast in the
skillet and cook on each side for 2-3 minutes. Then remove the
chicken from the skillet and place into an ovenproof dish.
6. Mix the apricot jam, balsamic vinegar and chili flakes together in a
small bowl. Coat the tops of the chicken breasts with the jam
mixture. Place the chicken into the oven and cook for 12 minutes
or until the chicken is cooked through.
7. Chop up the crispy bacon and sprinkle it on top of the chicken
along with the fresh thyme. Serve immediately.

GF LC MP HP

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

10 min 25 min 525 23 18 59 0

05599172

*Nutrition per serving.

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 Beef Udon Stir Fry

Serves 4 What you need to do

For the Stir Fry: 1. Prepare the udon noodles according to instructions on the
14 oz. (400g) dried udon noodles packaging.
2 tbsp. coconut oil 2. Mix all the sauce ingredients in a bowl and set aside. Season the
8.8 oz. (250g) beefsteak, cut in thin beef with 1 tablespoon of the stir fry sauce mix.
slices 3. Heat the coconut oil in a large skillet or wok over medium-high
1 tbsp. garlic, chopped heat, add the beef and cook for 2-3 minutes. Push the beef to one
1 onion, sliced side, add the garlic and onion cooking for a few seconds and then
3.5 oz. (100g) shitake mushroom, add the mushrooms. Cook for a further 1 minute, then add the bok
sliced choy and toss well.
2 bok choy, cut in thin slices 4. Next, add the cooked udon noodles and the remainder of the stir
2 green onions, sliced fry sauce. Cook for 2 minutes until all ingredients are well
combined.
For the Sauce: 5. Turn off the heat and sprinkle over the green onions. Divide the
2 tbsp. mirin stir fry between 4 bowls and serve immediately.
2 tbsp. light soy sauce
1 tbsp. dark soy sauce
1 tbsp. coconut sugar
1 tsp. sesame oil
½ tsp. corn starch

DF MP HP Q

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

10 min 10 min 428 15 53 22 4

01721645

*Nutrition per serving.

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 Baked Chicken Parmesan

Serves 6 What you need to do

2 lbs. (900g) chicken breast, 1. Preheat the oven to 450°F (230°C) and grease an oven-proof dish
boneless, skinless with 1 teaspoon of olive oil.
½ cup (65g) panko breadcrumbs 2. Slice each chicken breast in half, lengthways, then place the
1 cup (100g) parmesan cheese, chicken on a cutting board and cover with plastic wrap. Using a
grated meat tenderizer, pound the chicken to a ½-inch thickness. Set
1 tbsp. garlic powder aside.
½ tsp. salt 3. In a large bowl, combine the breadcrumbs, parmesan cheese,
1 egg garlic powder and salt. Whisk the egg into a medium bowl.
3 tbsp. olive oil + 1 tsp. to grease 4. Dip each chicken breast first into the beaten egg, shaking off any
dish excess, then into the breadcrumb mixture.
1 cup (260g) marinara sauce 5. Heat ½ tablespoon of olive oil in a large skillet over a medium-low
1 cup (115g) mozzarella cheese, heat. Add the chicken to the skillet and cook for 3-4 minutes on
shredded each side, until golden brown. Wipe the skillet between each
fresh basil, for garnish chicken breast to remove any brown bits and continue to saute the
remaining pieces of chicken.
6. Transfer the chicken to an oven-proof dish and top the chicken
breasts with the marinara sauce and sprinkle over the shredded
mozzarella.
7. Bake the chicken in the oven for approximately 7 minutes or until
the mozzarella has melted and the chicken is cooked through.
8. Sprinkle over freshly chopped basil and serve immediately.

LC MP HP

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

30 min 15 min 365 14 10 46 1

05512959

*Nutrition per serving.

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 Raspberry & Lemon Muffins

Makes 12 What you need to do

2 cups (250g) all-purpose flour 1. Preheat the oven to 400°F (200°C). Line a 12 hole muffin tray with
⅔ cup (155g) coconut sugar paper liners or silicone muffin cups.
½ tsp. baking powder 2. In a large bowl, mix the flour, sugar, baking powder, baking soda,
½ tsp. baking soda cinnamon and salt.
½ tsp. ground cinnamon 3. In a medium bowl, whisk together milk, lemon juice, eggs and
¼ tsp. salt melted butter. Add the lemon zest and vanilla and whisk just until
1 cup (240ml) milk blended.
1 tbsp. lemon juice 4. Fold the wet mixture into the dry flour mixture and stir until just
2 eggs combined. Do not beat the mixture. Now gently fold in the
5 tbsp. butter, unsalted, melted, and raspberries.
cooled 5. Divide the batter equally between each of the 12 muffin cups.
2 tsp. lemon zest Sprinkle 1 tablespoon of coconut sugar evenly over each of the
½ tsp. vanilla extract muffins.
1 cup (125g) raspberries 6. Place the tray into the oven and bake the muffins until golden
1 tbsp. coconut sugar brown, approximately 20 minutes, or until a toothpick inserted into
the center of a muffin comes out clean.
7. Remove the tray from the oven and set aside on a wire rack for 15
minutes, then remove from the tray/silicone molds and allow to
cool completely before serving.
8. Store the muffins in an airtight container on the counter top for 2-3
days.

MP V N

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

10 min 20 min 186 6 32 3 4

07759512

*Nutrition per serving.

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 Carrot Cake Banana Bread

Serves 10 What you need to do

½ cup (125g) mashed banana 1. Preheat the oven to 350°F (180°C) and line a loaf tin with baking
1 ½ cups (150g) grated carrot paper.
2 eggs 2. In a large bowl, mix together the mashed banana, carrots, eggs
1 tsp. vanilla extract and vanilla extract.
2 cups (200g) almond flour 3. In a separate bowl, combine the almond flour, baking powder and
2 tsp. baking powder spices.
1 tsp. cinnamon 4. Fold the almond flour mixture through the banana and carrot
½ tsp. ground ginger mixture until well combined.
⅓ cup (55g) raisins 5. Add in raisins and walnuts, mix again and transfer into the loaf tin.
¼ cup (30g) walnuts, chopped Bake in the oven for 50-55 minutes, or until a toothpick inserted in
the middle comes out clean.
6. Remove from the oven and set onto a wire rack to cool completely
before serving.
7. Store the bread in an airtight container on the counter top for 2-3
days.

GF DF LC MP V N

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

15 min 55 min 183 13 14 6 3

08803218

*Nutrition per serving.

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 Chunky Monkey Smoothie
(Post-Workout)
Serves 1 What you need to do
½ banana, peeled and roughly 1. Place all the ingredients into a high-speed blender and blitz until
chopped smooth. Serve immediately.
½ tbsp. cacao powder
1 ½ tbsp. peanut butter
½ tsp. vanilla extract
1 cup (240ml) almond milk,
unsweetened
1 scoop (30g) chocolate protein
powder
2 tsp. sesame seeds

GF HP V Q N

myfitnesspal Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)

5 min 0 min 389 19 23 36 5

04921394

*Nutrition per serving.

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