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#MeatFreeMonday Vegan Pizza Recipe πŸ•πŸ’ͺ🏼 Tag a #vegan! πŸ‘‹πŸΌπŸ“²
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πŸ“ INGREDIENTS:
Vegan Pizza Topping:
β€’ 1 tsp smoked paprika
β€’ 1/2 tsp ground cumin
β€’ ΒΌ tsp ground mustard
β€’ Pinch of salt & black pepper
β€’ 1/4 tsp cardamom
β€’ ΒΌ tsp cayenne
β€’ 1 pre-made pizza dough (or see the recipe below)
β€’ 1 can chickpeas washed and drained
β€’ 2 tbsp. passata
β€’ 2 garlic cloves (minced)
β€’ 1 tsp olive oil
β€’ 1 sliced onion
β€’ 1 tsp pesto
β€’ Handful of rocket salad
Vegan Pizza Dough:
β€’ 1 tsp active yeast
β€’ 125 ml warm water
β€’ 1 tbsp flour
β€’ 150g white or a combination of white and whole wheat flour
β€’ Pinch of salt
β€’ 1 tsp olive oil
β€’ 1 tsp dried oregano or other herbs
β€’ 1 tsp garlic (minced)
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πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS:
Vegan Pizza Dough:
1.) In a bowl, mix warm water, yeast and 1 tbsp flour. Let it sit for a few minutes to activate.
2.) Add the flour, salt, herbs and garlic and olive oil and mix in. Add another 3 tbsp flour and mix in. Get your hands in there to mix and knead for a few seconds into a soft slightly sticky dough. (Add another tbsp flour if needed). Gather the dough into a ball and let it sit for 15 minutes in a warm place.
3.) Add 1/2 tsp oil over the dough and spread with your hands. Gather the dough into a ball and place on parchment lined sheet.
4.) Use a bit of flour to spread the dough into a 13 to 14 inch size oval. Spread it depending on how thick or thin you want the crust to be. Keep the edges thicker than the center.
Creating your Vegan Pizza:
1.) Mix all the spices really well.
Drain the chickpeas and transfer to a bowl. Add garlic, onion, salt and olive oil to the chickpeas and toss well to coat. Set aside.
2.) Preheat the oven to 425 degrees F / 220ΒΊc. Shape the pizza crust. Spread the crust to about 14 inch size to make a thin crust large pizza. Brush with passata and olive oil. Spread the spices mix and chickpeas mix.
3.) Place sliced onions on top. Drizzle some of the pesto. 4.) Bake for 18 minutes/180C.
5.) Garnish with rocket salad. Drizzle some pesto, slice and serve.
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πŸ•΅πŸ»β€β™‚NUTRITION (per Vegan Pizza):
β€’ Kcals: 950
β€’ Protein: 40g
β€’ Fats: 20g
β€’ Carbs: 160g
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Start your Transformation Today at www.LDNMuscle.com πŸ“ˆπŸ™ŒπŸΌ
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#LDNMuscle #LDNM #LDNMRecipes #Fitness
#MeatFreeMonday Vegan Pizza Recipe πŸ•πŸ’ͺ🏼 Tag a #vegan! πŸ‘‹πŸΌπŸ“² . πŸ“ INGREDIENTS: Vegan Pizza Topping: β€’ 1 tsp smoked paprika β€’ 1/2 tsp ground cumin β€’ ΒΌ tsp ground mustard β€’ Pinch of salt & black pepper β€’ 1/4 tsp cardamom β€’ ΒΌ tsp cayenne β€’ 1 pre-made pizza dough (or see the recipe below) β€’ 1 can chickpeas washed and drained β€’ 2 tbsp. passata β€’ 2 garlic cloves (minced) β€’ 1 tsp olive oil β€’ 1 sliced onion β€’ 1 tsp pesto β€’ Handful of rocket salad Vegan Pizza Dough: β€’ 1 tsp active yeast β€’ 125 ml warm water β€’ 1 tbsp flour β€’ 150g white or a combination of white and whole wheat flour β€’ Pinch of salt β€’ 1 tsp olive oil β€’ 1 tsp dried oregano or other herbs β€’ 1 tsp garlic (minced) . πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS: Vegan Pizza Dough: 1.) In a bowl, mix warm water, yeast and 1 tbsp flour. Let it sit for a few minutes to activate. 2.) Add the flour, salt, herbs and garlic and olive oil and mix in. Add another 3 tbsp flour and mix in. Get your hands in there to mix and knead for a few seconds into a soft slightly sticky dough. (Add another tbsp flour if needed). Gather the dough into a ball and let it sit for 15 minutes in a warm place. 3.) Add 1/2 tsp oil over the dough and spread with your hands. Gather the dough into a ball and place on parchment lined sheet. 4.) Use a bit of flour to spread the dough into a 13 to 14 inch size oval. Spread it depending on how thick or thin you want the crust to be. Keep the edges thicker than the center. Creating your Vegan Pizza: 1.) Mix all the spices really well. Drain the chickpeas and transfer to a bowl. Add garlic, onion, salt and olive oil to the chickpeas and toss well to coat. Set aside. 2.) Preheat the oven to 425 degrees F / 220ΒΊc. Shape the pizza crust. Spread the crust to about 14 inch size to make a thin crust large pizza. Brush with passata and olive oil. Spread the spices mix and chickpeas mix. 3.) Place sliced onions on top. Drizzle some of the pesto. 4.) Bake for 18 minutes/180C. 5.) Garnish with rocket salad. Drizzle some pesto, slice and serve. . πŸ•΅πŸ»β€β™‚NUTRITION (per Vegan Pizza): β€’ Kcals: 950 β€’ Protein: 40g β€’ Fats: 20g β€’ Carbs: 160g . Start your Transformation Today at www.LDNMuscle.com πŸ“ˆπŸ™ŒπŸΌ . #LDNMuscle #LDNM #LDNMRecipes #Fitness
Try this high protein, low kcal, dinner for two! Our GINGER & SPRING ONION CHICKEN RECIPE! 🀩
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πŸ“ INGREDIENTS (SERVES 2):
200g of boneless; skinless chicken breast (sliced very thinly)
1 onion (sliced)
2 cloves garlic (finely chopped)
1 tbsp fresh ginger (finely chopped)
2 spring onions (ends removed and cut into 1-inch long pieces)
150g of frozen green peas 
1 tbsp. of cooking oil
SAUCE:
1 tbsp oyster sauce
Pinch of salt & pepper each
1/2 tsp sugar
80 ml water
1 tbsp corn starch
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πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS:
1.	Combine the oyster sauce, salt, pepper, sugar, water and starch to a small cup and whisk to combine. Set aside.
2.	Warm the oil in a wok or skillet on a high heat. Add the chicken and cook quickly for a minute or two until it's no longer pink. Transfer the chicken to a small plate and set aside.
3.	Add the sliced onions to the same wok/skillet. Add a little more oil if needed and sautΓ© for a minute to soften the onion. Add the ginger and the garlic and cook another minute. 
4.	Add the chicken back to the wok along with the green onions and peas. Stir fry 2 minutes to finish cooking the chicken.
5.	Add the combined sauce to the wok. Cook until the sauce turns into a thicker, saucy consistency. 
6.	Remove from the heat and serve over rice or noodles and enjoy!
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πŸ•΅πŸ»β€β™‚οΈ NUTRITIONAL INFORMATION (PER SERVING)
Kcals: 300
Protein: 37g
Carbs: 26g
Fats: 8g

Transform your lifestyle, and make the progress your efforts deserve, with one of our World-leading transformation programmes now, at www.LDNMuscle.com πŸ“ˆ

#LDNMuscle #LDNM #LDNMFamily #TeamLDNM #LDNMRecipes
Try this high protein, low kcal, dinner for two! Our GINGER & SPRING ONION CHICKEN RECIPE! 🀩 . πŸ“ INGREDIENTS (SERVES 2): 200g of boneless; skinless chicken breast (sliced very thinly) 1 onion (sliced) 2 cloves garlic (finely chopped) 1 tbsp fresh ginger (finely chopped) 2 spring onions (ends removed and cut into 1-inch long pieces) 150g of frozen green peas 1 tbsp. of cooking oil SAUCE: 1 tbsp oyster sauce Pinch of salt & pepper each 1/2 tsp sugar 80 ml water 1 tbsp corn starch . πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS: 1. Combine the oyster sauce, salt, pepper, sugar, water and starch to a small cup and whisk to combine. Set aside. 2. Warm the oil in a wok or skillet on a high heat. Add the chicken and cook quickly for a minute or two until it's no longer pink. Transfer the chicken to a small plate and set aside. 3. Add the sliced onions to the same wok/skillet. Add a little more oil if needed and sautΓ© for a minute to soften the onion. Add the ginger and the garlic and cook another minute. 4. Add the chicken back to the wok along with the green onions and peas. Stir fry 2 minutes to finish cooking the chicken. 5. Add the combined sauce to the wok. Cook until the sauce turns into a thicker, saucy consistency. 6. Remove from the heat and serve over rice or noodles and enjoy! . πŸ•΅πŸ»β€β™‚οΈ NUTRITIONAL INFORMATION (PER SERVING) Kcals: 300 Protein: 37g Carbs: 26g Fats: 8g Transform your lifestyle, and make the progress your efforts deserve, with one of our World-leading transformation programmes now, at www.LDNMuscle.com πŸ“ˆ #LDNMuscle #LDNM #LDNMFamily #TeamLDNM #LDNMRecipes
Protein baking to celebrate the imminent & eagerly return of our LDNM SUPPS RANGE this month! πŸͺ LOW CARB COOKIE DOUGH BARS! πŸͺ Tag someone who needs to make this recipe for you ASAP! πŸ’πŸ»β€β™‚οΈπŸ˜€πŸ“²
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πŸ“ INGREDIENTS (makes 12 bars): .
β€’ 50ml melted coconut oil .
β€’ 100g smooth peanut/almond butter .
β€’ 150ml almond milk, unsweetened .
β€’ 5 scoops LDNM vanilla protein powder .
β€’ 100g ground almonds
Topping: .
β€’ 2 tbsp. chocolate chips .
β€’ 1 tbsp. melted coconut oil .
β€’ 3 tbsp. almonds, chopped (optional)
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. πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS:
1.) Combine coconut oil, peanut butter and milk in a medium bowl.
2.) Add protein powder and ground almonds and mix with a spatula until combined.
3.) Line 8β€³ x 8β€³ baking tray with parchment paper and fill with prepared dough. Flatten with your hands and then level with spatula, pressing dough into the dish all the time.
4.) Combine chocolate chips and 1 tbsp coconut oil in a small bowl. Microwave for 30 seconds or until melted, then stir well. Pour over the bars and tilt the dish until all bars are coated evenly with chocolate.
5.) Sprinkle chopped almonds on top of chocolate (optional)
6.) Freeze for 20 minutes or refrigerate for 1 hour.
7.) Remove from the dish by holding onto the flaps of parchment paper and place on a cutting board. 
8.) Cut into 12 bars and enjoy chilled.
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. πŸ•΅πŸ»β€β™‚οΈ NUTRITIONAL INFO (per bar):
β€’ Calories: 167 .
β€’ Protein: 11g .
β€’ Carbs: 3g
β€’ Fats: 13g
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Start your Transformation Today at www.LDNMuscle.com πŸ™ŒπŸΌπŸ“ˆπŸ’ͺ🏼
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#LDNMuscle #LDNM #LDNMRecipes #ProteinBaking #HealthyFood #Fakeaway #CookieDough #Fitness
Protein baking to celebrate the imminent & eagerly return of our LDNM SUPPS RANGE this month! πŸͺ LOW CARB COOKIE DOUGH BARS! πŸͺ Tag someone who needs to make this recipe for you ASAP! πŸ’πŸ»β€β™‚οΈπŸ˜€πŸ“² . πŸ“ INGREDIENTS (makes 12 bars): . β€’ 50ml melted coconut oil . β€’ 100g smooth peanut/almond butter . β€’ 150ml almond milk, unsweetened . β€’ 5 scoops LDNM vanilla protein powder . β€’ 100g ground almonds Topping: . β€’ 2 tbsp. chocolate chips . β€’ 1 tbsp. melted coconut oil . β€’ 3 tbsp. almonds, chopped (optional) . . πŸ‘¨πŸΌβ€πŸ³ DIRECTIONS: 1.) Combine coconut oil, peanut butter and milk in a medium bowl. 2.) Add protein powder and ground almonds and mix with a spatula until combined. 3.) Line 8β€³ x 8β€³ baking tray with parchment paper and fill with prepared dough. Flatten with your hands and then level with spatula, pressing dough into the dish all the time. 4.) Combine chocolate chips and 1 tbsp coconut oil in a small bowl. Microwave for 30 seconds or until melted, then stir well. Pour over the bars and tilt the dish until all bars are coated evenly with chocolate. 5.) Sprinkle chopped almonds on top of chocolate (optional) 6.) Freeze for 20 minutes or refrigerate for 1 hour. 7.) Remove from the dish by holding onto the flaps of parchment paper and place on a cutting board. 8.) Cut into 12 bars and enjoy chilled. . . πŸ•΅πŸ»β€β™‚οΈ NUTRITIONAL INFO (per bar): β€’ Calories: 167 . β€’ Protein: 11g . β€’ Carbs: 3g β€’ Fats: 13g . Start your Transformation Today at www.LDNMuscle.com πŸ™ŒπŸΌπŸ“ˆπŸ’ͺ🏼 . #LDNMuscle #LDNM #LDNMRecipes #ProteinBaking #HealthyFood #Fakeaway #CookieDough #Fitness