by Rose-Marie Jarry

Who says you can’t have satisfy your sweet tooth cravings and still be healthy?  These vegan high protein cookies are not only delicious but made from healthy, organic ingredients that will keep your body fueled so you can keep going with your Spartan training!  Making the recipes?  Send us your pictures of your own Spartan nutrition recipes to!

This recipe can be made with any kind of flour. If you don’t have the Amaranth or rice flour, you can use any other gluten free flour. But if you can use the Amaranth one, you’ll get all the good nutrients from it that work well with this recipe. Amaranth is not well known, but you might want to start using it more often to get all of its benefits. If you don’t want it to be gluten free you can use organic wheat flour.

Pre heat the oven at 375 degrees.

Grease a cookie sheet, or use a non-stick cooking sheet.

Mix in a big bowl with all the dry ingredients. Add all the liquid, fruits and chocolates chips.

Mix well to get a nice thick texture. You want to be able to shape cookies on the cookie sheet.

Depending on what type of flour you use, you may find your mix too dry as well. If that happens add some coconut milk or sprint water, until you get the right consistency.

Cook for 15 minutes.   372 calories per large cookie


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by Rose-Marie Jarry

Bean & potato nuggets

4 cup of raw potato                                                                                         Veggies side dish

1 ½ cups of mixed cooked beans        200 cal                                            1 red bell pepper

2 table spoons of virgin coconut oil     160 cal                                          1 yellow bell pepper

1/3 cup of light coconut milk                 20 cal                                           1 pound of fresh asparagus

60 g of basil and garlic pesto                 230 cal                                          Olive and feta Tapenade

Sea salt and pepper                                                                                       40 calorie 1 table spoon

(Make about 10 nuggets)

Batter mix

¼ cup of chick pea flour                       175 cal

1 tea spoon of ground cumin seeds        2 cal

Sea salt


Steam your potatoes. When they are cooked mashed them then add the coconut oil, pesto and salt.

Cut the bell peppers into 4 pieces and grill them on the BBQ along with the whole asparagus.

Blend the cooked beans in a blender with the coconut milk, add the mix into the mashed potatoes. Mix well and mold some patties with your hand then roll them into the batter mix.

Pre heat a pan on high temperature, add 1 table spoon of coconut oil and immediately add the nuggets. Let them grill for about 4-5 minutes each side. Turn them gently, until they are cooked they may break apart easily.

When they are ready set one nugget in a plate, spread 2 tables spoons of tapenade on the nugget and stack 3 layers of grilled bell peppers and asparagus. Sprinkle with olive oil, sea salt and pepper.

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by Rose-Marie Jarry

Another delicious healthy serving heading your way courtesy of Spartan Nutrition.  How about some Chicken and blue potatoes?  Here you go!



2 blue potatoes with the skin on

1 red or yellow bell pepper

1 cup of cauliflower

6 skinless chicken drum sticks   


3 garlic cloves

10-15 fresh basil leaves

½ tea spoon of sea salt

1 tea spoon of grama masala

1 tea spoon of paprika

1 tea spoon of curry

¼ cup of coconut milk

2 table spoons of coconut cream

1 table spoon of honey


Marinate the chicken drums stick for a couple of hours or longer. The longer the better but really no longer than 24 hours.

Preheat oven to 400 degrees. Place the chicken in a pan, add the sliced bell peppers and cauliflower. Also poke a few holes in the potatoes and cook for 45 minutes with the chicken and veggies.

When the chicken is all cooked, it’ll be ready to serve.

Serving display on the picture.

724 calories per serving


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