Week 4: Meals to Impress, Spinach Cannelloni.

Whenever I check out a new recipe this little 3-step filter runs at an almost unconscious level. Likely a combination of nearly 2 decades as a personal trainer and much longer as a somewhat lazy cook!

Today I am applying this to Spinach Cannelloni.

Who doesn't LOVE Cannelloni? I'm a huge fan of the gents at bosh.tv so I'm using their recipe with a few tweaks. They would pretty much be the changes I'd make to any recipe.

Where can I lower the fat? In the below recipe, I swapped 100gm + 25gm plant-based cream cheese for 100gm + 25gm tofu ricotta. I also 1/2'd the oil (2 tbsp to 1 tbsp) in both the cannelloni and the sauce.
Where can I increase the protein? The cream cheese swap to tofu based is a big protein increase. I also swapped 50g plant-based parmesan for 50g of my cashew sun-dried tomato cheese. (recipe to follow)
How can make it simpler / faster? Actually today it's more nutrient dense. I swapped out the lasagne sheets for slices of grilled eggplant. This is delicious however the faster option is thin slices of zucchini as you don't need to cook them first.

FULL BOSH RECIPE: https://www.bosh.tv/recipes/spinach-cannelloni

My Cashew Sun-dried Tomato Cheese:

• 1/4 cup sun-dried tomatoes

• 1 cup raw cashews (soak for 2 hours and drain)

• 2 tbsp nutritional yeast

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp chilli powder

• 1 tsp sea salt

Throw all ingredients in food processor and blend until smooth.

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