Serves 1

220 calories, 16g protein

Ingredients:

• 2 rice paper sheets

• 2 eggs (only 1 tbsp counted in macros)

• 3 small heirloom tomatoes (different colours, optional)

• 100g cottage cheese

• 1 tbsp light cream cheese

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Ingredients:

• 150g chicken breast, diced

• 50g cream cheese

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Serves 1

508 calories, 66g protein

Ingredients:

• 200g chicken breast mince (2% fat)

• 1 tsp Italian herbs

• 1 tbsp tomato paste

• 2 slices lean ham

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Using La Casa Del Formaggio mozzarella sticks makes them extra easy to roll, perfectly cheesy in the centre, and each stick contains 5g of protein — adding even more to this high-protein dinner.

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Serves 2

Ingredients:

• 10 slices prosciutto

• 1 small chicken breast, halved/flattened (approx. 110g each)

• 2 tsp pesto

• 4 slices sun-dried tomato

• 2 La Casa Del Formaggio mozzarella stretchy string sticks, halved

• Fresh basil leaves

• Cracked pepper

• Mixed leaf salad, to serve

• Dressing of your choice, to serve

Method:

1. Lay 5 slices of prosciutto slightly overlapping, like the video. Place one flattened chicken breast in the centre.

2. Spread 1 tsp pesto over the chicken. On the bottom half, layer 2 slices of sundried tomato, 1 halved mozzarella stick and a basil leaf. Finish with cracked pepper.

3. Using a knife to help lift the bottom edge, roll tightly into a log wrapped in the prosciutto. Repeat with the remaining ingredients.

4. Air fry at 180°C for 15 minutes, or until the chicken is cooked through and the prosciutto is crispy.

5. Serve with a mixed leaf salad and dressing of your choice

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Ingredients:

• 1 nori sheet

• ¾ cup cooked sushi rice

• 1 tbsp light cream cheese

• 1 tsp sriracha (plus extra to serve)

• 60g surimi crab, finely chopped

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1. Chicken rice paper bánh cuốn

2. Cheesy Broccoli Slice

3. Risoni Sage Chicken Meatballs

4. Crispy Rice Paper Salmon Crudo

5. Rice Paper Dumplings

6. Lasagne Style Wrap Bake

7. Chicken Smash Parm Tacos

Serves 2 (2 rolls each)

374 calories, 55g protein per serve

Ingredients:

• 450g chicken breast mince

• 2 tbsp chopped spring onion (plus extra to serve)

• 2 mushrooms, finely chopped

• ½ carrot, grated

• 1 tbsp soy sauce

• 1 tsp grated ginger

• 1 garlic clove, chopped

• 4 rice paper sheets

• Extra soy sauce (For dipping)

• Chilli crisp (approx. 15g)

• Fresh coriander

• Sesame seeds (optional)

Method:

1. Combine the chicken mince, spring onion, mushrooms, carrot, ginger, garlic and soy sauce in a bowl. Mix well.

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Makes 3

Ingredients:

• 250g chicken mince

• 1 tbsp Italian seasoning

• Salt and pepper

• 3 small tortillas

• Olive oil

• 1/2 cup marinara or bolognese sauce, warmed

• 1 La Casa Del Formagio Burrata

• Fresh basil leaves

• Parmesan, finely grated

• Cracked black pepper

Method:

1. Place the chicken mince in a bowl with the Italian seasoning. Mix until combined.

2. Divide the mixture into 3 portions and press thinly over one side of each tortilla.

3. Heat a large frying pan over medium-high heat and add 2 tbsp of olive oil.

4. Place the tacos chicken-side down first and cook for 2-3 minutes until golden. Flip and cook for another 1–2 minutes with the lid closed until the tortilla is crispy and the chicken is cooked through.

5. Top with warm marinara or bolognese sauce, torn burrata, fresh basil, parmesan and cracked black pepper.

6. Serve immediately while crispy.

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Serves 1

Ingredients:

• ½ cup cooked sushi rice, cooled slightly

• 1 nori sheet

• 80g sashimi-grade tuna, cut into small cubes

• 1 tbsp cream cheese, softened

• 4-5 thin cucumber half moons

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Monday: Homemade Butter Chicken & Garlic Naan

Tuesday: Italian Steak Pinwheels

Wednesday: Beef Baked Sweet Potato Bowl

Thursday: Nandos Chicken Burger

Friday: Chicken Peri Peri Pizza

Serves 1

437 calories, 50g Protein

Ingredients:

• 150g diced chicken breast

• 1 tsp garam masala

• 1 tsp tumeric

• 1 tsp cumin

• 1 tsp cayenne pepper (optional)

• 1 tsp salt

• 1 tsp pepper

• 30g self raising flour

• 1/2 tsp baking powder/soda

• 4.5 tbsp high protein greek yoghurt

• 1 garlic clove, grated

• 20g light mozzarella

• 1 tsp light butter, melted

• 1 tbsp chopped coriander

• 2 tbsp grated brown onion

• 1 tsp ginger, grated

• 1/2 heirloom tomato, grated

• 1 tsp tomato sauce

• 1 lemon wedge

• Coriander for garish (optional)

Method:

1. Marinate the chicken with 1 tbsp of greek yoghurt, garam masala, tumeric, cayenne pepper, cumin, salt and pepper. Set aside

2. Preheat oven to 160 degrees celsius

3. Combine the flour, baking soda and greek yoghurt in a pan. Use a spatula to mix (not hands as it will be sticky)

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Makes 12

Ingredients:

• 400g salmon, sliced into cubes

• 1.5 cups cooked sushi rice

• 1 tsp sriracha (or to taste)

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Serves 1

388 calories, 44g protein

Ingredients:

• 200g raw cod fillet (choose a thick fillet)

• 200g spud lite potato

• 1 tsp garlic powder

• 1 tsp onion powder

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Serves 2

Ingredients:

• 1 x La Casa Del Formaggio Burrata

• 1 cup cooked rice (cooled)

• 1 tbsp sesame oil

• 1.5 tbsp chilli oil

• 1 cup shredded red cabbage

• 1 large cucumber, roughly chopped

• 1 cup cos lettuce leaves, roughly chopped

• ½ cup spring onions, chopped

• Handful fresh coriander

• Handful fresh mint

Dressing:

• 1 tbsp sesame oil

• 2 tbsp toasted sesame seeds

• Juice of ½ lime

• 1 tbsp soy sauce

• 1 tbsp rice wine vinegar

• ½ tbsp grated ginger

• 1 garlic clove, grated

Method:

1. Preheat oven to 180°C.

2. Spread the cooked rice onto a lined baking tray. Drizzle with sesame oil and chilli oil, toss well to coat, then bake for 30–40 minutes until golden and crispy, tossing every 10 minutes for even crunch.

3. While the rice cooks, whisk together all dressing ingredients until well combined.

4. In a large bowl, combine cabbage, cucumber, cos lettuce, spring onions, coriander and mint.

5. Top the salad with the crispy rice straight from the oven, then place the burrata on top.

6. Drizzle over the dressing, break open the burrata and let it melt through everything. Finish with an extra drizzle of chilli oil if you like a bit more heat.

7. Toss lightly and serve immediately while the rice is still crispy.

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Crisp it, bake it, fry it, layer it like pastry. It completely transforms.

These are the most creative ways to use rice paper right now:

1. Rice Paper Everything Bagel

2. Crispy Rice Paper Fish ‘N’ Chips

3. Crispy Salmon Crudo

4. Cottage Cheese Rice Paper Tomato Tart

5. Pork & Prawn Donut Dumplings

6. Buffalo Chicken Rice Paper Pretzel

7. Crispy Rice Paper Salmon Tostada

8. Rice Paper Croissant

9. Prawn “Toast” Spiral

10. Spanakopita Rice Paper Triangles

RICE PAPER EVERYTHING BAGEL

Serves 1

280 calories, 30g protein

Ingredients:

• 4 small rice paper sheets (approx. 6 inch diameter)

• 2 eggs, whisked (only ½ egg counted in macros)

• Everything bagel seasoning, to coat

• Olive oil spray

• 1½ tbsp high protein cottage cheese (approx. 30g)

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Serves 1

300 calories, 40g protein, 9g fat, 15g carbs

Ingredients:

• 1 white fish fillet (approx. 180-200g)

• ¼ large zucchini, finely sliced into ~10–15 rounds (depending on fish size)

• 5-6 asparagus spears, woody ends trimmed

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Serves 1

613 calories, 70g protein, 8g fibre

Ingredients:

• 250g chicken mince

• 1–2 tsp Italian dried herbs

• Salt & pepper

• ½ tbsp pesto

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Serves 2

453 calories, 30g protein, 11g fibre

Ingredients:

• 12 small rice paper sheets

• 150g lean chicken breast mince

• 180g dried chickpeas, soaked and rinsed (do not use canned)

• ½ cup chopped parsley

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Serves 1

465 calories, 43g protein, 9g fibre

Ingredients:

• 150g lean pork medallion or loin, cubed

• 1 tsp brown sugar

• 1 garlic clove, finely grated

• ½ tsp fish sauce

• ½ tsp soy sauce

• 1 tbsp water

• ½ avocado

• 2 spring onions, finely sliced

• 1 small red chilli, finely sliced (adjust to taste)

• ½ cup edamame, cooked to packet instructions

• 2 small tortillas

• 2 tbsp pickled red onion (prepared earlier or store bought)

• Fresh coriander

• Sesame seeds

• Lime wedges

Method:

1. In a bowl, combine the pork with brown sugar, garlic, fish sauce, soy sauce and water. Toss well and set aside while you prep everything else.

2. Mash the avocado with a pinch of salt and a squeeze of lime. Slice the spring onions and chilli, and cook the edamame according to packet instructions.

3. Heat a wok or non-stick pan over high heat. Add the pork and cook for 4–5 minutes, stirring occasionally, until caramelised, sticky and slightly charred. Remove from heat.

4. Char the tortillas directly over a gas flame for 3–5 seconds each side (or heat according to packet instructions) until warm and lightly blistered.

5. Spread mashed avocado across each tortilla. Top with sticky pork, edamame, pickled red onion, spring onions and chilli.

6. Finish with coriander, a sprinkle of sesame seeds and a squeeze of fresh lime.

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Serves 2

428 calories, 31g protein, 13g fibre per tostada

Ingredients:

• 2 small rice paper sheets

• 1 tbsp soy sauce

• 1.5 tbsp sesame seeds

• 1 tbsp chia seeds

• ½ avocado

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Serves 1

530 calories, 37g protein, 12.5g fibre

Ingredients:

• 3 rice paper sheets

• 4 iceberg lettuce leaves

• ½ cup shredded red cabbage

• 3 tbsp charred corn (see below)

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Serves 4

479 calories, 32g protein, 6g fibre

Ingredients:

• 180g soba noodles, cooked to packet instructions

• 1 tbsp soy sauce

• 1 tbsp chilli crisp oil

• 1 ½ cup shredded white cabbage

• 1 large cucumber, roughly chopped

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