This easy Mexican rice one-tray bake is so easy and full of flavour! Dump all the ingredients in a baking dish, pop it in the oven, and that’s it. 

You’ll need:

• 500ml lean beef mince
• 210g white rice (uncooked)
• 2 x 400g canned diced tomatoes
• 400g canned black beans (drained)
• 2 packet taco seasoning (I use Mingle)
• 1 brown onion 
• 1/2 red capsicum 
• 300ml chicken stock 
• 150g cheese 
• 90g corn chips 
• 120g avo
• 120g light sour cream 

To make: 

1. Preheat oven to 180 degrees. In an oven safe dish, combine the onion, capcisum, rice, mince, diced tomatoes, black beans, stock, beef mince, and taco reasoning. Mix well 
2. Cover with foil and bake for 30 minutes
3. Remove the foil and sprinkle with cheese on top. Return the dish to the oven to bake for another 10-15 minutes, until cheese is melted and rice is tender.
4. Sere with sour cream, avo, and corn chips! 

Serves 6
Macros 577 cals || 32g protein

Choc Mint Protein Balls

A refreshing twist on a classic protein snack! These Choc Mint Protein Balls are rich, chocolatey, and packed with nutrients—perfect for an on-the-go energy boost.

Nutrition Per Ball: 166 kcal

Makes: 22 balls

Prep Time: 10 minutes

Chill Time: 1–2 hours

Ingredients:

• 2 cups oats
• 2 cups dates
• 90g chocolate protein powder
• ½ cup cocoa powder
• ½ cup desiccated coconut
• 1 cup coconut oil
• 2 tbsp mint essence

Method:

1. In a blender, blitz the oats and dates until finely ground. Transfer to a large mixing bowl.
2. Add the protein powder, cocoa powder, desiccated coconut, coconut oil, and mint essence to the bowl. Mix well until fully combined.
3. Refrigerate for 1–2 hours to allow the mixture to firm up.
4. Portion into small amounts and roll into balls.
5. Coat each ball in extra desiccated coconut, then return to the fridge to set.
6. Enjoy! Store in the fridge for a grab-and-go snack.