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June 11, 2014
Delicious & healthy protein recipes by Liftus Fitness

Hello coconut fans. Summer is arriving so we thought we’d share four delicious and completely guilt-free protein recipes using Chi Coconut Oil to help you with your summer workout. The recipes were created by fitness fanatics Sophia and Ashi from Liftus Fitness.

Coconut Slices

IMG_1056Ingredients:

1 tbsp Chi Coconut Oil
1 cup chia seeds
1 cup gluten free oats
1/2 cup Chi 100% Pure Coconut Water
1/2 cup coconut milk
1 cup shredded coconut
1 scoop vanilla pea protein

Let the chia seeds soak in the coconut milk for a couple of hours before mixing in with the rest of the ingredients. Mix all the ingredients, keeping back some of the shredded coconut, until you get a smooth but thick mixture. If the mixture is not thick enough then you can add coconut oil or oats to thicken it. Put in a tray and cover in more shredded coconut. Let it cook at 130-140 degrees for 10 – 15 minutes. Let cool and store in the fridge. Best served cold with homemade frozen yogurt.

Banana and blueberry pancakes

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Ingredients:

1 Banana (rather then using flour as the base, use banana)
1 tsp Coconut Flour or Baking Flour
A dash of Coconut Milk
1 tsp Honey
1 scoop of Protein Powder
1 tsp Chi Coconut Oil

Whisk or blend all the ingredients together in a large bowl. Heat Chi Coconut Oil in a frying pan and ladle in one portion at a time (or two if you have a larger pan). Cook for a couple of minutes on each side or until golden brown. Serve with blueberries, Stevia, Maple Syrup or your favourite sweet topping.

Hazel Frappe

Processed with MoldivIngredients:

1 tsp Chi Coconut Oil
1 tsp coffee
100ml Almond milk
1 scoop of vanilla protein (optional)
40 ml water
6 ice cubes
1 dash of hazel nut essence

Put 1 tsp of coffee into a mug and pour 40ml of boiling water.
Pour this into the blender and then add, almond milk, 1 tsp of coconut oil (microwave for 10 seconds so liquefied) ice cubes, hazelnut essence, and 1 scoop protein (optional).
Pour into a tall glass and add a little cinnamon or shredded coconut for toppings.

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