5 Festive Recipes You Must Try!

Y’all know we lovveee the festive season… gifting, spending time with friends and family, and of course - eating DELICIOUS food! 🤤  We love nothing more than sharing a hearty meal with the fam and then getting cosy around the campfire while enjoying some sweet treats. 

We’re especially excited to cook up some treats using the BRAND NEW limited edition flavour of Blessed Protein - Chocolate Mylk!

If you’re in need of some food ideas that will WOW you and your loved ones, give these recipes a try!

Protein Hot Chocolate (Vegan) 

141 Cals, P 19g, F 3g, C 11g 

Ingredients: 

• ¾ scoop Blessed Chocolate Mylk 
• 1 tbsp stevia 
• 1 tbsp unsweetened cocoa powder
• 1 cup almond milk

Method:

1. Combine all ingredients in a medium sized saucepan. Whisk until combined. 
2. Heat the saucepan on a medium-low heat. Continue to whisk until warm and creamy (do not bring to a boil). 
3. Transfer into a mug and enjoy!

Christmas Tree Protein Brownies

Serves 8 (Per serve: 256 cals, P 9g, F 17g, C 24g)

Ingredients:

• 1 ½ cup mashed banana
• ¾ cup almond butter
• ⅓ cup cocoa powder 
• 1 scoop Blessed Chocolate Mylk 
• 1 tsp vanilla extract
• ½ cup dark chocolate chips (or vegan choc chips)
• Green icing (to decorate)

Method

1. Preheat oven to 350 F (175 C). Line a round cake pan with parchment paper. 
2. Add all ingredients to a large mixing bowl and stir to combine, forming a batter. 
3. Pour batter into the prepared cake pan. 
4. Bake in oven for 35-40 minutes. Remove from oven and allow to cool completely. 
5. Remove brownie cake from the tin and onto a chopping board.
6. Cut into eight triangular pieces. 
7. To decorate: pipe green icing onto the brownie to give it the Christmas tree effect! 

Chocolate Mug Cake (Vegan) 

166 Cals, P 24g, F 2g, C 15g

Ingredients: 

• 1 scoop Blessed Chocolate Mylk 
• 1 tbsp cocoa powder 
• 2 tbsp applesauce 
• ¼ cup almond milk 
• 1 tsp vegan choc chips

Method:

1. In a small bowl, mix Blessed Chocolate Mylk and cocoa powder to combine. 
2. Add applesauce, milk and choc chips and mix to combine. 
3. Pour into a microwave safe mug. 
4. Microwave for 2 minutes. Allow to slightly cool, then enjoy!

Sweet Potato Casserole with Pecans (Vegan)

Serves 6 (Per serve: 251 cals, P 3g, F 25g, C 22g)

Ingredients:

• 3 large sweet potatoes 
• ¼ cup almond milk
• ¼ cup butter or vegan butter 
• 1 tsp cinnamon 
• ½ tsp nutmeg
• 1 tsp vanilla extract 
• 1 cup pecans 

Method:

1. Peel sweet potatoes and dice them. Bring a large pot of water to the boil. Add sweet potato and boil for 20-30 minutes until tender. Drain and set aside. 
2. Place cooked sweet potato in a large bowl and mash using a hand masher or electric mixer. 
3. Pour milk, butter, vanilla, cinnamon, and nutmeg into the bowl and continue mashing until a smooth consistency is achieved. 
4. Heat oven to 375 F (190 C). 
5. Roughly chop pecans. 
6. Place sweet potato mixture into a 9 x 13 inch baking dish and smooth it so it's an even layer. Add chopped pecans on top. 
7. Bake for 25-30 minutes, or until top is golden. Serve!

Quinoa, Squash, & Cranberry Festive Salad 

Serves 4 (Per serve: 401 cals, P 10g, F 13g, C 52g)

Ingredients: 

• 1 cup quinoa 
• 3 cups butternut squash, diced
• 3 cups arugula
• ⅓ cup pecans
• ⅓ cup dried cranberries 
• 1tbsp balsamic vinegar 
• 2 tbsp olive oil
• ⅓ cup crumbled feta

Method:

1. Preheat oven to 425 F (225 C). Line a baking sheet with parchment paper. 
2. Cook quinoa as per packet instructions. Set aside. 
3. Place diced butternut squash on a baking sheet and roast for 15 mins or until golden. 
4. Mix rocket, dried cranberries, pecans, and cooked quinoa in a large mixing bowl. 
5. Whisk balsamic vinegar and olive oil together. Pour over salad. Top with crumbled feta. Serve! 

Whether you want to cook sweet or savoury, give our recipes a try this holiday season!

Don’t forget - Blessed Chocolate Mylk is LIMITED EDITION, so get in quick if you want to cook up our mouth-watering festive treats 🤤

WBK FIT Squad xx