Hey, there!

Thanks for purchasing one of our Athlete Nutrition Boxes! Wondering what to do with all that amazing fresh produce? We’ve got you covered. 

Getting creative in the kitchen? Show us the results! Tag @health_performance_collective and @mdprovodores on Instagram!


We’ve created a range of delicious recipes that tick all of the boxes when it comes to performance nutrition!

Zingy Tofu Stir Fry

This healthy dinner option will take seconds to put together thanks to the Athlete Nutrition Box stir-fry vegetable mix! Serves 1.


  • 250g of tofu
  • 2 cups of stir-fry vegetable mix
  • 1 packet of pre-cooked rice & quinoa
  • 2 tbsp of NoGo’s Zingy Ginger Sauce (or a marinade of your choosing)
  • 1 tbsp of extra virgin olive oil


  • Heat oil in a pan on medium and add tofu, cooking until golden brown
  • Remove tofu from the pan and add the stir-fry mix, cooking until slightly wilted
  • Cook rice in microwave according to package instructions
  • Arrange cooked ingredients in a bowl and top with NoGo sauce

Roast Veggie Salad

We’re a big fan of ingredient prep and roasting a stack of veggies at the start of the week can set you up for a whole bunch of healthy meals. This salad being one of them. This mix should make up roughly four meals, so one family dinner or a week’s worth of lunches!⁠


  • Roast veggie mix
  • 1/2 cup of quinoa
  • 2 tbsp of tahini
  • 2 cups of baby spinach
  • 1 can of chickpeas
  • 2 tbsp of olive oil



  • Coat your roast veggie mix with extra virgin olive oil, salt and pepper. Roast on moderate until cooked through, roughly 30 minutes depending on your oven.⁠
  • Add quinoa to a pot with one and a half cups of water on high heat until cooked through.⁠
  • Mix tahini with a couple of tablespoons of warm water and a squeeze of lemon.⁠
  • Drain and rinse chickpeas ⁠
  • Mix cooked ingredients together with fresh baby spinach and chickpeas, top with the tahini mix. Feta also makes an amazing addition⁠

DIY Salmon Poke Bowl

Quick, delicious and packed full of protein – this sashimi poke bowl ticks all the boxes! Serves 2.


  • 200g sashimi-grade salmon, sliced into 1 cm cubes
  • 1/2 cup shelled edamame
  • 1 green shallot, thinly sliced
  • 2 cups of dry slaw mix
  • 1 Lebanese cucumber, sliced
  • 1/2 avocado
  • 2 Tbsp shredded nori
  • 1 Tbsp sesame seeds, toasted
  • 1 cup cooked brown rice



  • 2 tbsp soy sauce (tamari for GF)
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • Juice of 1/2 to 1 lemon


  • Combine salmon in a bowl with dressing ingredients and the sliced green shallot
  • Arrange salmon, edamame, purple cabbage, cucumber, carrot and rice in two bowls
  • Sprinkle nori, sesame seeds on top and serve!

6 Veg Lasagne

A classic comfort meal but with a veg-heavy twist, packing a plant-based protein punch.


  • 2 tbsp extra-virgin olive oil
  • 3 large carrots, sliced finely into ribbons
  • 3 zucchini, sliced finely into ribbons
  • 2 beetroots, peeled and finely sliced
  • 1 medium brown onion, diced finely
  • ¼ teaspoon salt
  • Handful of baby spinach
  • 1 tin brown lentils, drained and rinsed
  • 2 cups marinara sauce
  • 2 cups low-fat ricotta
  • ¼ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups freshly grated low-fat mozzarella cheese 


  • After finely slicing carrot, zucchini and beetroot into ribbons, lightly grease a large baking tray
  • In a pan, heat olive oil and sautee onion until clear then add baby spinach. Sautee until spinach has wilted, then remove from heat
  • In a bowl, mix spinach and onion mix with the ricotta
  • Start by layering carrot in the bottom of baking tray, then spread a thin layer of spinach and ricotta mix
  • Top this layer with zucchini ribbons, then a layer of marinara sauce and tinned lentils
  • Next, layer remaining carrot and zucchini, topped with spinach and ricotta. Finish with a layer of beetroot slices and sprinkle mozzarella cheese on top
  • Bake in a preheated oven for 40 minutes on 180C or until warmed through

Recipe by Kelsey Hutton

Chicken rice paper rolls

This fresh and filling meal makes for a perfect work lunch or snack.



  • 2 cups water
  • 1 cup stock (veg or chicken)
  • 200g chicken breast
  • 150g tofu
  • 2 carrots, grated
  • 2 cups iceberg lettuce, finely shredded
  • 2 Tbsp red onion, finely shredded
  • 10 long green beans, fine sliced on a sharp diagonal
  • 50g vermicelli noodles, cooked as per packet instructions
  • 1 packet round rice paper sheets
  • Drizzle olive oil

Dipping Sauce

  • 2 tbsp sesame oil
  • 2 tbsp water
  • 2 tbsp white vinegar
  • 2 tbsp lime juice
  • 1 long red chilli, finely chopped
  • 1 tsp fresh coriander, finely chopped
  • 1 tsp fresh basil, finely chopped


  • Bring water and stock to boil in a saucepan. Add chicken breast and poach for 12 minutes or until cooked through. When cooked, remove chicken from liquid and set aside to cool before shredding the meat into thin strips.
  • Meanwhile, heat olive oil in pan and cook tofu until golden.
  • Combine shredded chicken, tofu, carrot, lettuce, beans, onion and vermicelli noodles in a large bowl.
  • Place one sheet of rice paper in a dish of warm water until just softened.
  • Lift sheet carefully from water and place on a board. Spoon a large dessert spoon or approximately a twelfth of the mixture into the centre of the rice paper sheet. Fold the side closest to you over the mixture, then fold in the other sides and roll to enclose the filling. Repeat until all mixture has been used.
  • Prepare dipping sauce by placing all ingredients in a small bowl and stirring to combine.
  • Serve rice paper rolls with dipping sauce

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