Recipes

Ingredients 1 bag Japanese buckwheat soba noodles 5 tbsp low-sodium soy sauce or tamari 2 tbsp rice wine vinegar 1 tbsp sesame oil 2 tbsp honey 2 tsp honey mustard 1 tbsp creamy additive free peanut butter 3/4 lb boneless, skinless chicken breast 5 scallions 1 small chili chopped (optional) ½ small courgette cut into…

Ingredients: 1 cup cashews 1 cup dates 1/2 cup unsweetened coconut flakes 1 tablespoon freshly squeezed lemon juice 1 tablespoon lemon zest   Instructions: Combine all ingredients in a food processor, pulse until finely ground, transfer to a bowl, scraping the sides. Form into an inch ball. Keep them in an airtight container and refrigerate.

Ingredients 2 lbs of potatoes 3 tbsp coconut oil 4 large sprigs of rosemary pinch of cayenne pepper   Method Heat oven to 350 Degrees. In a shallow roasting pan, add 1 tbsp of the oil and place in the oven to heat up while you prepare the potatoes Cut potatoes into chunky chips/sticks Pour…

A much healthier way to enjoy your eggs   Ingredients 1 soft-boiled egg 5 spears of steamed asparagus OR steamed green beans   Method Cut the soft-boiled egg in half and serve with the steamed asparagus or green beans for dipping.

For breakfast or an anytime snack. (Vegan option included) Ingredients 1 peach peeled and cut into bite-sized chunks 150g container of Greek Yogurt (or coconut yoghurt for vegan option) 2 tbsp puffed/popped quinoa 1 tsp honey (replace with maple syrup for vegan option) 1 tablespoon mixed nuts (optional)   Method In a short glass layer…

If you’re looking for a healthy breakfast that’s both high in protein and rich in complex carbs, this is perfect. These super easy-to-make Sweet Potato Egg Cups combine the two and essentially creates a mini frittata! Plus, since you get two per serving, and there’s 12 egg muffins…that gives you six days worth of grab-and-go breakfasts.…