What happens when you combine your beauty routine with chocolate? Thats right, beauty brownies. With 3 serves of Collagen Beauty in this high protein chocolate delight, this will quickly become the most delicious part of your new beauty routine! Hot tip: Double or triple the batch.

You will need: 

200g The Wholefood Pantry Dark Choc Buttons 

100g organic butter

100g The Wholefood Pantry Coconut Oil 

1 cup The Wholefood Pantry Coconut Sugar

1/4 cup Clean Protein (Vanilla) 

3/4 cup Collagen Beauty (or body)

3 eggs 

1/4 cup The Wholefood Pantry Cacao Powder

Pinch of The Wholelfood Pantry Himalayan Salt

Then: 

In a double boiler (which is a pot with water simmering on the stove, with a heatproof boil on top) melt your buttons, butter, coconut oil and coconut sugar together. Set aside to cool for 10 minutes or so. 

Sift together the collagen beauty, cacao powder and clean protein. 

Add the wet to the dry ingredients and stir in your eggs and salt. Give the mixture a good ole mix together - should be smoothie and shinny. 

Pour into a baking paper lined tray (we used a 12cmx12cm square tray) and bake for about 20 minutes. Pop a knife into the centre and if it comes out clean, its done. If not, pop them back in for 5 minutes. 

Cool for about 10 minutes then slice into 12 pieces and serve. Store in an airtight container in the fridge for up to a week (they won't last that long). 

A super thick and delicious hot chocolate that is perfect for cuddling up with on a cold night.

You will need:

1/3 cup The Wholefood Pantry Dark Chocolate Buttons

2 cups of your choice of milk (we used full cream, but you can use almond milk, it will thicken up nicely too)

1 heaped tbsp The Wholefood Pantry Brown Rice Syrup

Squeeze of Vanilla Bean Paste (or alternatively you could use 1 tsp of vanilla extract)

Then:

Place all ingredients in a pot and heat up while whisking continuously. Bring mixture to a boil and it will double in size. Keep on the heat for 1 minute, remove and serve. 

Note: This hot chocolate can be quite rich, you may need to adjust by adding more milk.

Our Pumpkin pancakes deliver a delicious sweet and spicy note in a sneaky treat. The pumpkin provides beta-carotene and the addition of ginger, tumeric and cinnamon aids in digestion, anti - inflammatory properties and blood glucose regulation. All of this and maple bacon, what does bacon do for us, hmm it's Bacon speaks for itself!

We do suggest making a double batch as these bad boys are amazing!

You will need:

For the Pancakes...

1 cup pumpkin, cooked and mashed 

1 tsp turmeric ground

1 3/4 cups of almond milk or filtered water

1/4 cup The Wholefood Pantry Canadian Maple Syrup

2 large free range eggs

1 1/2 cup quinoa flour 

2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp The Wholefood Pantry Himalayan Salt

2 tbsp The Wholefood Pantry Coconut Oil 

For the maple bacon...

150g bacon

1/4 cup The Wholefood Pantry Canadian Maple Syrup

Then:

Cut and peel pumpkin, popinto a large saucepan with water to cover. Add the turmeric and cook until soft. Drain the pieces of pumpkin, tip into a large mixing bowl. Mash until smooth. Add almond milk, maple syrup, eggs, quinoa flour, baking powder, cinnamon, ginger and pink himalyan salt. Mix with a large wooden spoon until desired consistancy.

Grease and warm pan, add oil on a medium heat. Pour 1/4 cup of mixture into your pan, cook until bubbles begin to rise to the surface of the pancake and the underside is golden brown. Flip and cook for 20 - 30 secs on the second side. Continue until all the batter is used.

Heat another pan and pop your bacon in, cook until crispy. Pour over remaining maple syrup.

To Serve:

Grab a plate, make a tall stack of fabulous pancakes. Choose some crispy maple covered bacon and arrange on top. Drizzle with maple and eat! Let your taste buds do a little dance :)

Pour generously over everything! You may need to double the quantities and you will as this tastes amazing. Who doesn't love gravy and now you can have a gravy that packs a nutritional punch.

Ingredients:

4 tbsp Beef Bone Broth (any flavour)

4 tbsp The Wholefood Pantry Tapioca Flour

4 tbsp cold water

Boiling water

1-2 tsp The Wholefood Pantry Himalayan Salt

Pepper to taste

Method:

Grab a small saucepan. Mix Beef Bone Broth powder and tapioca flour with cold water to form a paste. Boil the kettle and put the saucepan on the stove over a low heat and begin to cook. You will need to keep stirring at all times to avoid lumps. Bit by bit, slowly pour approx 1 & 1/2 cups of boiling water into the saucepan, while mixing all the time. The mixture will thicken quickly and will continue to thicken as it cools. You may need to add more cool water to thin out gravy.

Stuck at your desk? Take this nifty jar of goodness to work and power through that to-do list.  

Ingredients:

2 tsp organic red miso paste

1 heaped tbsp Beef Bone Broth Powder

A few dashes tamari (gluten free soy sauce)

A few dashes sesame oil

3 slices dried shiitake mushrooms (optional)

1 sheet Nori cut into strips

Lime wedge 

Dried noodles of your choice

A mixture of thinly sliced vege, we used: 1/2 a carrot, 1/2 a zucchini, 4 brocoli florets - halved, 3 snow peas - halved

Then: 

Place miso paste, beef bone broth, soy and sesame oil in a jar. Top with noodles, vegetables, dried mushrooms and nori. Fasten the lid and place in refrigerator until required.

When ready to eat, remove the lime wedge, fill the jar with boiling water, stir around with a fork to cook the noodles, and distribute the miso broth flavour, then season with the lime juice to your liking - a little goes a long way so start with only a few drops and adjust if you like a sharper flavour profile.

The noodles and veg will only take a few minutes to soften. 

Note: Dried Shiitake mushrooms make for a heartier tasting broth, but aren’t necessary if you don’t have them on hand.