Lahanodolmades and Mixed Berry Protein Muffins

It's Foodies Monday!

Here are the recipes from today's offerings.

Mixed Berry Protein Muffins


1 1/8 cup flour

2 scoops vanilla protein powder

1 scoop chocolate protein powder

2 tsp cinnamon powder

1 1/2 baking powder

3 tbsp honey

1 egg

1/2 cup almond milk

1/8 cup chia seeds

1/8 cup flax seeds

3 tbsp peanut butter

2 cups frozen mixed berries


Preheat oven to 190 degrees

Mix all dry ingredients into a large mixing bowl.

Add the egg, honey peanut butter and berries and stir until mixture is gooey.

Line muffin tray with baking cups and scoop mixture into cups until 2/3 full.

Bake for approx 20mins or until toothpick comes out clean.

Remove from oven and let cool for 5mins enjoy.


Lahanodolmades (Greek stuffed cabbage rolls)


For the cabbage rolls                     For the Lemon Sauce

1kg cabbage                                  2 tbsp butter

500g beef mince                            1/2 tbsp flour

1 onion finely chopped                   Juice of 1 lemon

2 egg whites                                   3/4 cup milk

1 tbsp chopped parsley                  salt and pepper 

1 tbsp chopped dill

1/3 cup rice

salt and pepper


Remove the outer leave of the cabbage.

Carefully open leaves and wash throughly.

In a large pot bring water to boil than blanch cabbage leaves in boiling water.

Remove with slotted spoon and let cool.

Remove thick inner vein from leaves and keep to the side.

In a large bowl mix mince, rice, parsley, dill, and egg whites, season with salt and pepper.

Place one leaf on a flat surface add a spoonful of mixture at the bottom centre of the leaf, make sure not to over fill.

Fold the lower section of the leaf over the filling towards the centre; bring the two sides in towards the centre and roll them up.

Continue with the rest of the leaves.

Layer the bottom of a large pot with the removed thick inner vein of the leaves.

Lay on top the stuffed cabbage rolls, fold side down, and snugly circle the rolls around the pot.

Place an inverted plate on top to hold them down when cooking and pour in enough water to cover them.

Place the lid on and bring to the boil. Turn the heat down and boil over medium heat for about 1 hour, until the cabbage is tender.

Drain the water and set aside to prepare the lemon sauce.

Melt the butter over medium heat, add the flour and whisk to form a paste. Pour in the lemon juice and ladle slowly the milk, whilst whisking. Pour in 3/4 of a cup of the drained liquid and whisk, until the sauce thickens a little bit.

Pour the sauce over the stuffed cabbage rolls and season well with freshly ground pepper. Enjoy!