Protein is an important part of every cell in our body. You need
protein in your diet to help build and repair tissues.
Prep Time – 10 minutes
Protein – 30g
Hummus 1 cup – 19g of protein
1 cucumber, sliced
Cherry tomatoes
½ cup (70 g) manzanilla olives, drained
½ cup (70 g) kalamata olives, drained
¼ cup (35 g) caper berries
1 cup (140 g) pomegranate arils
Fresh mint leaves, for garnish
1 lemon, sliced into wedges
Olive Oil
Sour cream & onion mojo pops – 1 pack
Spread a generous amount of hummus evenly on the board.
Arrange sliced cucumber, cherry tomatoes, manzanilla and kalamata olives on top of the hummus.
Place caper berries and scatter pomegranate arils across the board.
Place fresh mint leaves for a refreshing aroma and taste.
Nest lemon wedges amidst the ingredients and drizzle a little olive oil over the mix.
Lastly, position Mojo Pops around the board for that irresistible protein crunch.
Enjoy your Mediterranean-inspired protein snack board!
1) Silken Tofu
2) Melted Dairy Free Chocolate
3) Origin Nutrition’s Protein Powder
4) Liquid Jaggery
Blend it all up and refrigerate it for 3-4 hours
Garnish it with nuts and dessicated coconut!
Enjoy this tasty mousse and let us know how it turned out! 🤭
1) 2 Sweet Potatoes (Peeled)
2) 2 Small Carrots
3) 1 Onion
4) 1 tsp Salt
5) 1/2 tsp Paprika Powder
6) 1 Tbsp Lime Juice
7) 2 Scoops of Origin Nutrition’s Unflavoured Protein
8) Vegan Mayo
• Peel 2 raw sweet potatoes
• Cut them into wedges
• Chop one onion and carrot
• Season all the veggies with salt, paprika powder, protein powder and lemon.
• Bake it at 180°C for 20 mins
• Serve it up in a plate with some vegan mayonnaise
That’s it! Try this recipe and let us know your verdict 🥰
Sesame – 1 Tsp
Wheat flour – 3/4th cup
Ragi flour – 1/4th cup
Ghee – 2 tsp
Salt – 1/4 tsp
Peri peri mix – 1/4 tsp
Chilli flakes – 1/4 tsp
Origin’s Unflavoured Protein powder – 1 scoop
Water to knead
1. Combine all the ingredients together and pour ghee to coat completely.
2. Then using water knead the tight dough. Let it sit for 10 minutes.
3. Dust the surface and roll the dough and shape them as you like.
4. Line the tray with parchment paper and sprinkle some flour then spread the crackers and layer it with some ghee. Bake them in oven for 25 minutes if thick in shape (if you rolled them thin, then bake only for 15 minutes) @ 180 C degree or you can even choose to fry.
5. Serve with green chutney/ tomato salsa /Greek curd dip.
Kcal : 110 Calories
140g Almond Flour
50ml Coconut oil
3 Tbs Maple syrup
140g Origin Nutrition Vegan Protein (Chocolate)
2 Flax Eggs
80g Dried Dates
1/2 Tbs Baking Powder
1/4 Tbs Dried Ginger Powder
1/4 Tbs Cinnamon Powder
1 Tbs Brown Sugar
Preheat your over to 150 C.
Combine the Origin Nutrition Protein Powder, Almond Flour, Brown Sugar, Dates, Baking Powder, Ginger Powder, Cinnamon Powder, Cloves Powder and Salt in a mixer or food processor. Blend once.
Then add in all the other ingredients and blend till a dough forms.
Roll out the dough and cut into your favourite Christmas cookie shapes.
Bake in an oven for 15 mins or till they turn golden brown.
Let them cool down before decorating them. Enjoy!
6 Bread Slices
4 1/2 tablespoons Peanut Butter (Unsweetened)
1 scoop Origin Nutrition Daily Vegan Protein (Vanilla)
3 tablespoons jam (Any berry flavour)
Mini pretzel sticks
Chocolate chips
Mix the peanut butter and Origin protein powder together well.
Spread it on 3 pieces of bread. Spread the jam on the remaining 3 pieces. Sandwich both together.
Using a cookie cutter or the top of a small tin, cut out the bread into circular shapes.
Place 2 chocolate chips on each circular sandwich as eyes and 3 mini pretzels on either sides of the bread as spider legs.
Your Spooky sandwiches are ready!
1/2 cup Sabudana
1 1/2 potatoes (boiled, peeled and mashed)
1 scoop Origin Nutrition Daily Vegan Protein (Unflavoured)
A pinch of cumin powder
3 tablespoons chopped coriander leaves
1 teaspoon jaggery powder
1 teaspoon lime juice
4 tablespoons peanuts (roasted and ground into a powder)
Kcal : 400
Servings : 4
1.5 cups Cooked chickpeas
2 tbsp Soya sauce
1 tbsp Mustard
1 tbsp Lime juice
4 slices Sourdough bread (Toasted lightly)
4 – 5 Small gherkins (Chopped)
1/2 Capsicum (Chopped)
1/ 2 scoop Origin Nutrition Daily Vegan Protein (Unflavoured)
Spring onions for garnish
1/ 2 cup Plant based Milk
1scoop Origin Nutrition Vegan Protein (Coffee Caramel)
1/ 2 tbsp Ground flaxseed
1tbsp Almond butter
2 1/2 tbsp Maple syrup
2 slices Sourdough bread
Coconut oil for frying
Sprouts
Chopped Onions
Chopped Tomatoes
Chopped Cucumber
Shredded Carrots
Roasted Peanuts
Lemon Juice (From Half Lemon)
Pinch of Salt and Pepper
Chopped Coriander
Origin Nutrition’s Mojo Pops
Add Sprouts into a bowl.
Add Chopped Onions, Chopped Tomatoes, Chopped Cucumber, Shredded Carrots, Roasted Peanuts
Add some Lemon Juice to it
Add a pinch of Salt and Pepper to the bowl along with chopped Coriander.
Give it a good mix!
Then grab a handful of Mojo Pops Protein Chips and crumble over it
Mix once again, and the Sprouts and Peanut Protein Chip Salad is all yours!
300 grams firm tofu
2 1/2 tablespoons peanut butter
1/4 teaspoon minced ginger
1/4 teaspoon minced garlic
2 tablespoons soya sauce
3 tablespoons maple syrup
2 tablespoons chilli garlic sauce
1/2 scoop Origin Nutrition Vegan Protein (Unflavoured)
Sesame seeds to garnish
Preheat your oven to 200C. Cut the tofu into large cubes.
Mix all the other ingredients together except the sesame seeds.
Pour 3/4 of the mixture onto the tofu and mix well, and keep aside 1/4 of the peanut mixture.
Let the tofu marinate for 10-15 minutes.
Line a baking tray. Place the tofu in a single level onto the sheet.
Place it in the oven for 20-25 mins. Remove from the oven and toss through with the remaining sauce.
Sprinkle with sesame seeds, serve hot to enjoy a perfect weeknight dinner! 🍽️
Protein is an important part of every cell in our body. You need
protein in your diet to help build and repair tissues.