Ingredients
• 1 Scoop of SFuels TRANSFORM
• 4 Tablespoons of Plan Greek Yoghurt
• 1 SFuels LIFE Bar separated into 12 chunks
• 1 teaspoon of cocoa powder
• Add tablespoon of liquid coconut oil

Go Make:
• Mix the yoghurt with the SFuels TRANSFORM
• Throw the SFuels TRANSFORM Bar chunks and serve

Ingredients
• 1 Scoop of SFuels TRAIN Strawberry Lemonade
• 5 Tablespoons Greek Yoghurt – PLAIN, Whole-Fat
• 2 large strawberries

Go Make:
• Add SFuels TRAIN and reek Yoghurt into your serving bowl
– and stir until fully mixed together
• Slice or dice your strawberries, and add to the yoghurt mix
• Ready to Serve

Ingredients• 1 Scoop of SFuels Chocolate Revival• 5 Tablespoons Greek Yoghurt, PLAIN, Whole Fat• Handful of blueberriesGo Make:• Add SFuels Chocolate Revival and Greek Yoghurt into yourserving bowl – and stir until fully mixed together• Throw blueberries , and slivered almonds on top• Ready to Serve

Ingredients
• 1 scoop SFuels TRANSFORM
• 2-3 handfuls of broccoli sprigs
• 2 chicken breast, fat on. chopped
• 1 avocado chopped
• Handful of chopped Cilantro
• 1 tablespoon of Soy Sauce
• 1 tablespoon of peanut (or olive) oil
• 1 tablespoon of sesame seeds
• ½ teaspoon of honey

Go Make:
• Stir SFuels TRANSFORM, peanut oil, soy sauce, and honey into a sauce.
• In a saucepan, brown the chicken, medium heat with olive oil
• Add the broccoli, and pour in the SFuels TRANSFORM sauce. Cook until Broccoli slightly softened, yet still crunchy
• Move the cooked chicken -broccoli onto a plate
• Toss Cilantro over broccoli the broccoli -chicken, and finish with sesame seeds over the top
• Ready to serve.

Ingredients
• 1 heaped tablespoon SFuels TRANSFORM
• 1 whole egg
• 2 teaspoons of vanilla extract
• 1 tablespoon of peanut-butter powder
• 16oz water
• Ice

Go Make:
Mix all ingredients into food-processor or Nutri-bullet mix and drink. Repurpose:
• If you prefer Chocolate remove the vanilla and add 1 heaped teaspoon of Cacao.

Ingredients
• 1 scoop SFuels TRANSFORM
• 1 package (5oz) spring mixed salad greens
• 3 tablespoons olive oil. 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon dried oregano
• 3 large heirloom tomatoes, sliced
• 1/2 cup fresh basil leaves
• 1/3 cup pine nuts, toasted
• 3 tablespoons chopped red onion
• 2 ounces fresh goat cheese, crumbled

Go Make:
• Whisk oil, vinegar, mustard, garlic, SFuels TRANSFORM and oregano.
• Pour over/toss into salad greens.
• Arrange on plate, and place Tomato slices over the greens
• Top with cheese, onions, pine nuts and basil.
• Ready to serve.

Ingredients
• 1 scoop SFuels TRANSFORM
• 1 cup bay spinach
• 1 cup chopped diced red pepper
• 1 cup chopped celery
• 3 strips bacon, fried then diced.
• 1 handful broken walnuts (or Almonds)
• Tablespoon of dried cranberries, finely diced
• 2 tablespoons of olive oil
• 1 teaspoon mustard
• 1/2 teaspoon sea salt

Go Make: • Mix SFuels TRANSFORM, olive oil, mustard and sea salt together
• Chop and mix all other salad ingredients into a salad bowl
• Pour the the SFuels TRANSFORM, oil, mustard over the salad and mix

• OPTIONAL: add fried/poached egg, and/or sliced Avocado
• Ready to serve.

Ingredients
• 2 Eggs
• 2-3 rashes of Bacon (non-sugar processed)
• 4 small cherry tomato’s
• 1 Tablespoon chopped purple onion
• 1 Tablespoon chopped cilantro
• ½ teaspoon of lime or lemon juice
• ¼ teaspoon salt. (1/2 crushed garlic if you like)
• Olive Oil
• 1/3 scoop SFuels TRANSFORM

Go Make:
• Fry up your eggs and bacon how you like them
• Mix the tomato's, onion, cilantro, lime/lemon juice, salt, olive oil and SFuels Transform together.
• Pour the salsa over the eggs. Optional add some baby spinach greens.
• Serve and eat.

Ingredients
• 1 scoop SFuels TRANSFORM
• 1 egg yolk
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp water
• ¾ cup avocado oil
• 1 tablespoon olive oil
• Pinch salt

Go Make:
• Add egg yolk, SFuels, lemon juice, mustard, and water to a large bowl and whisk using hand whisk until combined.
• Add avocado oil and olive oil to a measuring cup. Start whisking constantly while drizzle in a few drops of oil at a time. Once the mixture is thickened, you can pour a little more than just drop by drop. The key is do not stop whisking

Ingredients
• 2 scoops SFuels TRANSFORM
• 2 eggs
• 1 cup almond butter, unsalted
• 3/ 4 cup alond flour
• 1 teaspoon cinnamon 1
• 1 teaspoon pure vanilla extract
• 1/ 4 teaspoon baking soda
• 1 teaspoon liquid Stevia
• 1/2 teaspoon sea salt
• 1/4 cup warm water
• Serve with grass-fed Butter

Go Make:
• Preheat oven to 340 F degrees.
• In a deep bowl whisk eggs, almond butter, SFuels TRANSFORM, Stevia, and vanilla.
• Add in salt, cinnamon, water and baking soda. Stir until all ingredients are well combined.
• Pour dough into a greased baking pan. Bake for 12 -15 minutes.
• Once ready, let cool on a wire rack. Slice and serve.

Ingredients
• 1 scoop SFuels TRANSFORM
• 2 oz Sugar-free sweetened chocolate, roughly cut
• 4 oz unsalted butter + 1 tablespoon for greasing
• 1 ½ teaspoon better stevia (or non-sugar sweetener)
• 1/2 teaspoon baking powder
• 1/2 cup blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract.
• 1/4 cup walnuts chopped roughly

Go Make:
• Preheat oven to 325F. Grease pan with butter and line with parchment paper to the sides.
• In a medium sized bowl, melt butter in a microwave. Once melted, remove from microwave and quickly add in dark chocolate. Let sit for 1 minute, then using rubber spatula stir until butter and chocolate is well-combined.
• In a separate bowl, mix the rest of the ingredients (except the walnuts) until just combined, do not overmix the batter. Mix in chocolate mixture and continue mixing using hand whisk or hand mixer until the batter is smooth and shiny.
• Transfer to the baking pan, spread evenly, and sprinkle on top with chopped walnuts.
• Bake in the oven for 15-17 minutes or until the toothpick comes out almost clean, with a few moist crumbs. Start checking after 15 minutes. Remove from oven.
• Cool at room temperature for 20 minutes or until brownies is not hot anymore, cut to 16 pieces and serve. These brownies taste even better the next day.

Ingredients
Base Layer
60g coconut oil, melted gently
130g ground almonds
50g SFuels Transform
4 Tbsp. cocoa (or cacao powder)
½ tsp. salt
1 tsp. vanilla essence
Ingredients Middle Peanut Layer
180g of Fix N Fog Peanut Butter (or
almond butter for a lower carb option
30g tahini
20g date syrup (omit for low carb option)
30g coconut oil melted gently
¼ tsp. salt
50g walnuts
Optional Top Chocolate layer
95% Lindt dark
60g coconut oil
45g cocoa (or cacao powder)
10g date syrup or 2 Scoop SFuels
Transform

Go Make
• Line a loaf tin with baking paper.
• Base Layer: Mix all the ingredients in a bowl. Put into Lined tin, smooth out to make base layer. Put it in the freezer to set.
• Middle Peanut Layer: Gently melt in a pan the coconut oil. Stir in the other ingredients until blended - making sure not to overheat or burn. Once the base is chilled - remove from freezer and spread the peanut layer over the top. Add a layer of walnuts gently on the top of the peanut layer. Put back into the freezer, ~20 – 30 minutes.
• Chocolate Layer: melt the chocolate, coconut oil and date syrup (or SFuels Transform) in a metal bowl over a pot of boiling water – don’t let the water touch the pot – it should just be heating it enough to melt the ingredients. Continually stir. Once smooth add the cocoa in and mix, then it is ready to pour on top of the Middle Peanut Layer - rotate the tin so it is spread evenly over the top, put in the freezer.
• Remove and cut into square chunks and eat. (clean knife with each cut for snooth lines.)