1 Scoop of Protein Slim Powder (vanilla)
1-2 Scoops of Oats
1 Banana
A Bit of Honey
400ml Water or Almond Milk

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Heat the olive oil in a sauté pan. Add the butter and allow it to foam. Fry the chicken for 2 minutes on each side over medium-high heat, until golden brown with a nice seared crust. Remove the chicken from the pan and leave it to rest on a plate for a moment.
Add the sun-dried tomatoes in oil, onion and garlic to the same pan and sauté for a couple of minutes over medium heat, until the onion has softened. Add the oregano, thyme, rosemary, chicken stock, whipping cream and tomato purée, and stir well to combine.
Return the chicken to the pan and allow the sauce to simmer for 10–15 minutes, until the chicken is cooked through. Meanwhile, cook the pasta. Stir the Parmesan and basil leaves into the sauce, then season the creamy sauce generously with salt and freshly ground black pepper.
Serve the chicken in the delicious creamy sauce with freshly cooked pasta.
Whisk the vanilla, egg yolk and sugar together until light, fluffy and creamy.
Pour the whipping cream into a clean bowl and whip until light and fluffy. Gently fold the egg mixture into the whipped cream until combined. Serve alongside a delicious fruit salad.
Gently toss the chopped fruit together in a bowl and serve with the vanilla cream.