Ingredients

• 1/2 cup frozen cherries
• 3 tbs Greek yoghurt
• 100 ml coconut water
• 30g protein powder
• 1 tbs cocoa powder
• 1/2 tsp vanilla extract
• 5g coconut flakes
• 1 fresh cherry to serve (optional)

Method

1. Blend ingredients (reserving a few coconut flakes to serve) until smooth.
2. Top with coconut flakes and fresh cherry, if available to serve.

Ingredients

• 2 tsp sunflower kernels
• 100g sweet potato, peeled and 2cm diced
• 1 tsp olive oil
• 1/4 tsp sweet paprika
• 100g shredded kale, leaves only
• 1/2 red capsicum, deseeded and 2cm diced
• 1 spring onion, finely sliced
• 2 eggs, cracked into a cup
• salt & pepper to taste

Method

1. Heat a small frypan over medium heat, toast sunflower seeds and set aside.
2. Add sweet potato, 1/2 cup water and ¼ tsp salt. Bring to the boil, cover and simmer for 6 minutes, or until almost cooked.
3. Drain potatoes, add oil, paprika, kale, capsicum and spring onion, toss well, cover and continue to cook for another 3-4 minutes.
4. Gently add eggs to the centre of the pan, cover and continue to cook for another 2-3 minutes, or until eggs are cooked to your liking.
5. Season with salt and pepper, top with seeds and serve.

Ingredients

• 2 tbs fresh dill, finely chopped, reserving 1 tbs to garnish
• 300g chicken breast
• 1 tbs olive oil
• 1 clove garlic, crushed
• salt & pepper, to taste
• 1 tbs balsamic vinegar
• 1 spring onion, finely chopped
• 2 cups watercress, leaves picked
• 1 cup rocket
• 1 medium Granny Smith apple, cut in half and sliced thinly
• 2 stalks celery, cut into 1/2 cm pieces
• 1 tbs walnuts, roughly chopped

Method

1. Preheat a grill pan over medium-high heat.
2. In a bowl, place dill, chicken, half of the oil, garlic and season with salt and pepper. Toss chicken with oil until coated and leave for a few minutes to let the flavours infuse.
3. Place chicken into hot pan and cook for 6-7 minutes each side, or until browned and cooked through. Cut into 3 and set aside to rest.
4. In a small frypan, toast walnuts over medium heat for a few minutes, remove from pan and set aside.
5. To make the dressing, combine spring onions, remaining olive oil and balsamic together.
6. Place watercress, rocket, apple, celery and dressing in a bowl and toss together until salad is coated. Divide salad between two plates, top with chicken and walnuts to serve.

Ingredients

• 1 zucchini, sliced into long thin strips
• salt & pepper, to taste
• 4 slices mozzarella cheese
• 4 slices wholemeal bread
• 1 tomato, sliced
• 6 basil leaves
• 1/4 avocado, mashed

Method

1. Preheat grill pan over medium heat.
2. Season zucchini with salt and pepper and cook until just tender and set aside
3. Place two cheese slices on two pieces of bread, top with tomato, basil leaves, another cheese slice, avocado, zucchini, remaining cheese and bread.
4. Cook in pan a few minutes each side until golden and cheese has melted. Cut in half and serve immediately.

Ingredients

• 1 small brown onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp olive oil
• 300g beef mince
• salt & pepper, to taste
• 400g tin crushed tomatoes
• 700ml bottled passata
• 1 cup frozen peas, defrosted
• 1/4 bunch fresh basil, leaves picked & sliced
• 250g rigatoni (or gluten-free if needed)
• 20g finely grated parmesan

Method

1. Cook onion and garlic in oil in a large saucepan over medium-high heat to soften. Stir through mince and cook for 5 minutes to brown. Season with salt and pepper.
2. Add tomatoes and passata and simmer for 20 minutes to reduce.
3. Add peas and basil to the sauce during last 5 minutes of cooking. Adjust seasoning.
4. Meanwhile, cook pasta according to packet instructions. Drain, and toss with sauce.
5. Serve topped with parmesan and a few basil leaves.

Ingredients

• 1 tsp sesame oil
• 300g rump or sirloin beef steak, removed from fridge 20 minutes prior
• salt & pepper, to taste
• 80g soba noodles
• 200g green beans, trimmed
• 1 spring onion, finely sliced
• 1/2 fresh red chilli, deseeded & finely sliced (optional)
• Dressing
• 1 tbs soy sauce (or tamari if gluten free)
• 1 tbs lemon juice
• 2 tsp sesame oil
• 1 clove garlic, minced

Method

1. Preheat a frypan over high heat.
2. Combine dressing ingredients in a jar and shake well.
3. Rub sesame oil over steak and season with salt and pepper. Place into a frypan over high heat for 2 minutes each side (or to your liking). Rest loosely covered with foil for 5 minutes before slicing thinly.
4. Meanwhile, bring a medium saucepan of salted water to the boil. Add noodles and cook for 3 minutes. Add beans and continue to cook for another minute. Drain.
5. Divide noodles, beans and steak between two bowls and drizzle over dressing.
6. Top with spring onions and red chilli to serve.

Ingredients

• 10g walnuts, roughly chopped
• 1 bunch baby carrots, washed and trimmed
• 1 bunch broccolini
• 1 clove garlic, crushed
• 1 tsp olive oil
• 1 tsp sumac
• 400g tin lentils, rinsed
• 75g haloumi, cut in 1cm slices
• 1/2 bunch continental parsley, leaves picked
• 2 tsp honey

Method

1. Preheat oven to 210°C and line a baking tray with baking paper.
2. Toss carrots, broccolini, garlic, oil and sumac together and arrange in a single layer on tray. Roast for 20 minutes.
3. At the same time, roast walnuts in oven for a few minutes, set aside.
4. Remove vegetables from oven, toss with lentils, and return to the oven for a few minutes to warm through.
5. Meanwhile heat a small fry pan over medium heat and cook haloumi a few minutes each side until golden.
6. Toss vegetables with parsley, adjust seasonings and divide between two plates. Top with haloumi and walnuts and drizzle over honey.

Ingredients

• 400g cauliflower, cut into small florets
• 2 tsp olive oil
• 1/2 cup diced bacon
• 1 tbs corn flour
• 1 cup milk
• 3/4 cup grated parmesan
• 1 spring onion, thinly sliced

Method

1. Bring a saucepan of salted water to the boil, add caulliflower and simmer for 5-6 minutes or until cauliflower is tender.
2. Meanwhile, heat a frypan over medium heat, add oil and cook bacon until golden. Stir through flour and cook for a minute until beginning to thicken. Gradually add milk, stirring until sauce has thickened and stir through all but 1 tbs of cheese.
3. Add drained cauliflower and top with remaining cheese and spring onion to serve.

Ingredients

• 1/2 cup pitted dates
• 1 cup rolled oats (if gluten-free, use brown rice or quinoa flakes)
• 1/3 cup peanut butter
• 1 ripe banana
• 50g butter, melted
• 30g 70% dark chocolate, roughly chopped

Method

1. Line a rectangle baking tin with baking paper.
2. Blitz all ingredients, except chocolate, until combined.
3. Press evenly into tin and freeze for 1 hour.
4. Microwave chocolate for 30 second intervals until melted. Drizzle over bars and return to the freezer to set.
5. Slice into 12 bars and store in an airtight container in the fridge or freezer.

Ingredients

• Rhubarb filling
• 300g rhubarb, trimmed & chopped into 3cm pieces
• 1 1/4 cups raspberries (fresh or frozen)
• 3 tbs honey
• 1 tbs lemon juice
• 1 tbs lemon zest
• Crumble base & topping
• 2 cups rolled oats
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 cup coconut oil, melted
• 1/2 cup honey

Method

1. Preheat the oven to 180°C and lightly grease and line a 23cm x 23cm square baking tin with baking paper.
2. Combine filling ingredients and ½ cup water in a saucepan and simmer gently for 5-7 minutes. Set aside.
3. Blitz half the oats to a flour and combine with remaining oats, baking powder and cinnamon in a medium bowl. Add coconut oil and honey and mix well.
4. Firmly press 3/4 of the crumble into the tin and bake for 7-10 minutes or until lightly brown. Set aside to cool for a few minutes.
5. Spread rhubarb mixture over the base, top with remaining crumble and bake for 20 minutes, or until golden.
6. Once cool, refrigerate for an hour and cut into 16 pieces. Store in the fridge for 4-5 days or up to 3 months in the freezer.