BREAKFAST

OATS WITH CARAMELIZED BANANA

40G OATS

150ML ALMOND MILK

1 TBSP FLAX SEEDS

1 TSP CINNAMON

PINCH SALT

BANANA

PUMPKIN SEEDS

BLEUBERRIES

COCONUT OIL

Combine oats, almond milk, flax seeds, cinnamon and a pinch of salt into a small pan and turn heat to medium heat. Continually stir for 5- 10 minutes till the oats are nice and creamy (add some water if needed).

Meanwhile, halve the banana lengthways and fry with some coconut oil for a few minutes each side until it starts to caramelize.

Top the oatmeal with the golden banana, pumpkin seeds, blueberries and cinnamon.

AVOCADO TOAST WITH PUMPKIN SEEDS

1 SLICE RYE BREAD

½ AVOCADO

10G PUMPKIN SEEDS

1 TSP TAHINI

SEA SALT & PEPPER

PINCH CHILLI FLAKES

LEMON JUICE

Toast the rye bread. Load your toast with mashed avocado, drizzle with tahiniand sprinkle with pumpkin seeds, salt, pepper, chili flakes and lemon juice.

BANANA PANCAKES

1 BANANA

2 EGG WHITES

TSP CINNAMON

PINCH SALT

COCONUT OIL

BLUEBERRIES

PUMPKIN SEEDS

(OPTIONAL: ADD 1 SCOOP PROTEIN POWDER)

Mash 1 banana with 2 egg whites, cinnamon and a pinch of salt (optional add 1 scoop protein powder).

Heat coconut oil in a pan and add the pancake mixture and fry each side for 2 – 3 minutes.

Top the pancake with blueberries and pumpkinseeds.

LUNCH & DINNER RECIPES

QUINOA KALE SALAD WITH TAHINI DRESSING

150G QUINOA

100G KALE

1 BROCCOLI

1 CARROT

CHERRY TOMATOES

2 TBSP TAHINI

1 LEMON

WATER

Start by making the dressing. Mix the tahini with lemon juice and some water. Massage the dressing into the kale leafs for about 5 minutes, this makes the kale a lot easier to digest.

Cook the quinoa according to the package instructions and cook the broccoli for around 5 - 7 minutes.

Meanwhile, cut the cherry tomatoes in half and the carrot in fine stripes.

Mix the kale with the quinoa, broccoli, tomatoes, carrot and add any leftover dressing.

SWEET PATATO AND BROCCOLI CURRY

2 ONIONS

2 GARLIC

1 CHILI PEPPER

1 TSP CUMIN

1 TBSP OLIVE OIL

2 SWEET POTATOES

1 BROCCOLI

1 CAN DICED TOMATOES

80G BROWN RICE

PARSLEY

LEMON

SESAME SEEDS

SALT & PEPPER

Heat the oil in a large pan, add the onion and a pinch of salt and sauté for a few minutes. Then add the garlic, chilli, cumin and stir for a minute. Add the sweet potato, broccoli and tomatoes and simmer for 30 minutes until cooked through. Season generously.

While this is cooking, cook the rise according to the package instructions.

Serve with fresh parsley, sesame seeds and lemon juice

QUINOA STUFFED SWEET PATATO

2 LARGE SWEET POTATOES

100G QUINOA

100G TOFU

2 TBSP OLIVE OIL

CHERRY TOMATOES

AVOCADO

SALT & PEPPER

PARSLEY

LIME JUICE

Preheat the oven to 200C.

Prick the sweet potatoes, place them on a baking tray and roast in the oven for 50 – 60 minutes, until soft.

Meanwhile, cook the quinoa according to pack instructions. Chop the tofu into chunks and fry in 1 tbsp oil for 5 minutes, until golden.

Add chopped tomato, avocado, parsley, olive oil, lime juice and the tofu to the quinoa and season well.

Once the sweet potato is cooked through, halve it and fill with the quinoa mix.

ROASTED EGGPLANT COUSCOUS SALAD

EGGPLANT

COUSCOUS

OLIVE OIL

PEPPER & SALT

BELL PEPER

CHERRY TOMATOES

AVOCADO

PARSLEY

LEMON

Preheat the oven to 180C. Slice the eggplant lengthwise, then use small knife to make diagonal criss cross scores deep into the eggplant. Sprinkle with olive oil, pepper & salt. Place on a baking tray and roaster for 40 minutes until completely soft. The cooking time will vary depending on the size of the eggplant.

Meanwhile, cook the couscous according to pack instructions.

Fluff the couscous with a fork, add remaining ingredients and toss through to combine. Adjust seasoning to your taste.

Serve the eggplant with the couscous and garnish with fresh parsley and lemon.

TOFU AND AUBERGINE BOWL

200G TOFU

100G BROWN RICE

2 TBSP OLIVE OIL

2 AUBERGINES IN CHUNKS

DUMB SIZE GINGER

2 GARLIC

1 TBSP TAMARI OR SOY SAUCE

1 TBSP MAPLE SYRUP

2 TBSP ALMOND BUTTER

1 BROCCOLI

SESAME SEEDS

Cook the rice according to pack instructions.

Meanwhile, warm 1 tbsp of oil on a medium heat, add the eggplant and brown for a minute, then add the ginger, garlic and stir for a few minutes. Pour over the tamari, maple syrup, half of the lime juice and the almond butter. Stir-fry for 10 minutes until the eggplant is cooked through.

Grab a frying pan and heat another tbsp oil. Chop the tofu into chunks and fry for 5 minutes until golden. Separately cook the broccoli for 5 – 7 minutes.

Mix the tofu with the eggplant and serve with the rice and broccoli. Sprinkle sesame seeds on top and drizzle with lime juice.

SHAKSHUKA

OLIVE OIL

1 ONION

1 BELL PEPPER

2 EGGS

1 CAN DICED TOMATOES

1 GARLIC

1 TSP CUMIN

1 TSP PAPRIKA POWDER

SALT & PEPPER

PARSLEY

Heat olive oil in a pan on medium heat. Add the chopped onion and bell pepper and cook for 5 minutes. Add garlic and spices and cook 1 minute.

Pour the diced tomatoes into the pan and season with salt and pepper.

Use a spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5 – 8 minutes, or until the eggs are done to your liking.

Garnish with chopped parsley and serve with some slices of avocado.