Hidden veggie pasta (High Protein Higher Micros)

Ingredients:

• 3 bell peppers, roughly chopped
• 2 jalapeños, roughly chopped
• 1 tomato, roughly chopped
• 1 onion, roughly chopped
• 4–5 cloves garlic, roughly chopped
• 1 tbsp olive oil
• Salt & black pepper (to taste)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Add all chopped veggies to a mixing bowl.
3. Season with salt, pepper, and olive oil — toss well to coat.
4. Transfer to a baking tray and roast for 25 minutes, until softened and slightly charred.

Ingredients:

• 5 chicken breasts
• 2–3 cloves garlic, grated
• 2 tbsp Greek yogurt
• 1 tbsp pepper or tomato paste
• Juice of ½ lemon
• Salt, black pepper, Cajun, and cumin (to taste)

Instructions:

1. Add all marinade ingredients to a bowl and mix to combine.
2. Add chicken breasts and coat evenly.
3. Place on a baking tray and bake alongside the veggies at 400°F (200°C) for 25 minutes, or until fully cooked (internal temp 165°F / 74°C).

Ingredients:

• 350 g pasta of choice (penne, fusilli, or spaghetti work great)
• Salt (for boiling water)

Instructions:

1. While the chicken and veggies roast, bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Reserve 1 cup of pasta water before draining.

Ingredients:

• Roasted veggies (from above)
• ½ cup cottage cheese
• Handful of spinach
• Splash of reserved pasta water

Instructions:

1. Transfer roasted veggies to a blender or food processor.
2. Add cottage cheese, spinach, and a splash of pasta water.
3. Blend on high until smooth and creamy.
4. Adjust consistency with more pasta water if needed.