GREEN BANANA PROTEIN PANCAKES
TIME: 15 MIN 

1 BANANA
1 EGG
1 HANDFUL SPINACH
1 TBSP FLAXSEED
1 TBSP OATS
1 TBSP ALMOND MILK
1 TSP CINNAMON
PINCH OF SALT
OLIVE OIL
1 HANDFUL BLUEBERRIES
1 TBSP PUMPKIN SEEDS
OPTIONAL: 1 SCOOP PROTEIN POWDER

Blend banana, egg, spinach, flaxseed, oats, almond milk, (optional: protein powder), cinnamon and salt until smooth.

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

Top the pancake with berries and pumpkin seeds.

BAKED BANANA & BLUEBERRY OATMEAL
TIME: 30 MIN

25G OATS
HANDFUL BLUEBERRIES
25G WALNUTS
1 BANANA
15G SUNFLOWER SEEDS
3 TBSP ALMOND MILK
1 TSP CINNAMON
COCONUT YOGURT
OPTIONAL ADD 1 TBSP MAPLE SYRUP

Preheat oven to 180C.

Place the oats in a bowl and cover with a little bit of boiling water, just so the top is covered - soak for 10 minutes, until soft.

While the oats are soaking, mash ½ of the banana and slice the other half into pieces. Crush the walnuts into bite-sized chunks.

Once the oats have absorbed the water and become soft, stir through the mashed banana, chopped walnuts, cinnamon, blueberries, sunflower seeds and almond milk (optional add maple syrup).

Transfer the mixture to a baking dish and place the pieces of sliced banana on top. Cook for 20 minutes, until golden. Serve with some raspberries and a spoon of coconut yogurt on top.

COCONUT YOGHURT WITH HOME MADE GRANOLA AND BERRIES
TIME:  5 MIN  

200G COCONUT YOGHURT
SMALL HANDFUL RASPBERRIES
SMALL HANDFUL BLUEBERRIES
2 TBSP NUT & SEED MIX

Serve the coconut yoghurt together with some rasp- and blueberries and top it with 2 tbsp mixed seeds & nuts.

SUPER GREEN OMELETTE
TIME: 15 MIN 

2 HANDFUL SPINACH
1 SPRING ONION
BUNCH PARSLEY
2 EGGS
SPLASH ALMOND MILK
4 CHERRY TOMATOES
¼ AVOCADO
1 TBSP TOASTED NUTS
SALT & PEPPER
OLIVE OIL

Place spinach, spring onion and parsley in a food processor and blitz until smooth. Add eggs and blitz again to combine, season with salt & pepper. 

Heat oil in a frying pan over medium-high heat and pour in the mixture. Tilt the pan until the mixture completely covers the base. Cook for 2 minutes until just set underneath and then add tomatoes, nuts and avocado. Fold the omelette in half and then cook for a further 2 minutes.

AVOCADO TOAST WITH PUMPKIN SEEDS
TIME: 5MIN

1 SLICE BREAD
½ AVOCADO 
10G PUMPKIN SEEDS
MICROGREENS
SEA SALT & PEPPER
PINCH CHILLI FLAKES 

Toast the bread. Load your toast with mashed avocado, sprinkle with pumpkin seeds, salt, pepper and top with some microgreens.  

LUNCH

EGG ON TOAST WITH MUSHROOM AND SPINACH
TIME: 15 MIN

1 EGG
150G MUSHROOMS
HANDFUL SPINACH
HALF ONION
1 GARLIC CLOVE
THYME
OLIVE OIL
½ LEMON
SLICE BREAD
SALT & PEPPER 

Start by chopping the garlic and onion. Place them in a pan with a good drizzle of olive oil and cook for 5 minutes over a medium heat until soft.

Add in the mushrooms and give it all a good stir. Leave to cook for another 5 – 10 minutes until soft. Add the spinach and a good pinch of thyme, salt and pepper and lemon juice. 

Meanwhile cook an egg for 6 minutes in boiling water and toast your bread in a toaster.

When ready; spoon the mushroom and spinach on top of toast and serve with an egg on top.

TEMPEH LETTUCE WRAPS
TIME: 20 MIN 

100G TEMPEH
½ bell pepper finely chopped
5 mushrooms finely chopped
½ CARROT shredded
1 SPRING ONION thinly sliced
1 LITTLE GEM LETTUCE

DRESSING:
1 TBSP SESAME OIL
1 TBSP SOY SAUCE
1 TBSP ALMOND BUTTER 

Prepare tempeh by crumbling into medium bowl and allowing to marinate in 2 TBSP soy sauce.

Combine all the ingredients for the dressing together in a bowl.

Add oil to large skillet, cook bell pepper, mushroom and marinated tempeh, cook for about 10 minutes, until veggies are soft and tempeh is lightly browned. Stir in the dressing and simmer for about 5 more minutes.

Serve tempeh warm in lettuce wrap with shredded carrot, cabbage and spring onion.

(Note: the amount of wraps the recipe makes will vary depending on the size of your lettuce leaves.)

CHICKPEA PANCAKES WITH HUMMUS AND AVOCADO
TIME: 15 MIN 

50G CHICKPEA FLOWER
1 TSP BAKING SODA
1 TBSP OLIVE OIL
100ML WATER
SALT & PEPPER
1 TBSP HUMMUS
4 CHERRY TOMATOES
¼ AVOCADO
MICROGREENS  

Mix chickpea flower, water, olive oil and baking soda, salt & pepper.

Add olive oil to a non-stick skillet over medium heat. Add the mixture to the pan, cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Serve the pancake with some hummus, cherry tomatoes, avocado and microgreens.

HEALTHY ZUCCHINI FRITTERS
TIME: 25 MIN 

1 ZUCCHINI
1 SPRING ONION
1 EGG
30G CHICKPEA FLOWER
OLIVE OIL
PEPPER & SALT
50G SMOKED SALMON

Shred the zucchini and place in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands.

Add chickpea flower, egg, sliced spring onion salt & pepper to the zucchini, stirring until the mixture is combined.

Add olive oil to a large non-stick skillet over medium heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 - 4 minutes. Flip and cook on the other side, about 2 minutes longer.

Serve the zucchini fritters topped with smoked salmon and sliced spring onion.

FALAFEL LUNCH

½ PACKAGE FALAFEL
CHERRY TOMATOES
LEFT OVER GRILLED VEGGIES
AVOCADO
HUMMUS
WRAP

SUPER GREEN SOUP
(this recipe is enough for two servings, eat the other portion for lunch tomorrow)
TIME: 40 MIN 

1 BROCCOLI in small florets
2 HANDFULS SPINACH
1 CAN CANELLINI BEANS drained and rinsed
4 GARLIC CLOVES
1 ONION
2 TSP GROUND CUMIN
2 LEMONS
OLIVE OIL
600ML WATER
SALT & PEPPER 

Place a pan over medium heat and add some olive oil. Once warm add garlic, cumin, salt & pepper, cook for 5 – 10 minutes until soft.

Add broccoli and cook until tender, about 10 – 15 minutes.

Add the rest of the ingredients and bring the whole things to the boil, before cooking for a final 10 minutes.

Once cooked, blend the soup until smooth.

DINNER

CHILLI TEMPEH STIR-FRY
TIME: 20 MIN 

½ BROCCOLI into small florets
100G MUSHROOMS halved and sliced
100G TEMPEH cut into one cubes
1 GARLIC CLOVES thinly sliced
½ THUMB-SIZED PIECE GINGER peeled and finely grated
½ RED CHILLI deseeded and finely chopped
½ TBSP SESAME SEEDS
optional: 50G BROWN RICE 

DRESSING:
1 TBSP TAHINI
1 TBSP SOYA SAUCE
½ TSP MAPLE SYRUP
½ TBSP SESAME OIL 

Start by boiling the broccoli for 2 minutes.

Heat olive oil over medium high heat. Cook tempeh until browned on each side, remove from pan.

To the same pan add some more oil and fry garlic, ginger and chilli for 2 minutes. Tip in the broccoli and mushrooms and toss. Add tempeh to the pan and mix.

In a small bowl combine dressing ingredients until smooth. Serve tempeh stir fry with the dressing and some brown rice, if you like.  

LENTIL BROCCOLI TRAY BAKE WITH CREAMY TAHINI DRESSING
TIME: 35 MIN 

½ BROCCOLI
½ SWEET POTATO
½ RED BELL PEPPER
½ ONION
1 GARLIC
1 TSP PAPRIKA POWDER
½ CAN GREEN LENTILS
1 HANDSFUL SPINACH
1 TBSP OLIVE OIL
1 TBSP TAHINI
¼ AVOCADO
½ LEMON 

Preheat oven to 200C. Line a large baking tray with baking paper.

Combine oil, garlic and paprika powder in a large bowl. Add sweet potato, broccoli, onion, bell pepper and lentils. Season with salt & pepper. Toss to combine. Place on baking tray and bake for 25 minutes or until the vegetables are tender. Cool for 5 minutes.

Meanwhile, whisk tahini, lemon juice, add some water until smooth. Season with salt & pepper.

Place 1 handful of spinach into a bowl, add lentil mixture. Top with sliced avocado and drizzle with tahini dressing.

ROASTED SWEET POTATO LENTIL SALAD
TIME: 40 MIN

½ SWEET POTATOES
1 CARROTS
½ CAN LENTILS COOKED
SPINACH
1 TSP RAS EL HANOUT
PECANS
3 TBSP OLIVE OIL
1 TBSP BALSAMIC VINEGAR
1 TBSP MAPLE SYRUP
½ LEMON
SALT & PEPPER 

Preheat the oven to 200C. Chop sweet potatoes into dices. Peel and slice the carrots. Toss the sweet potatoes and carrots with 1 tbsp olive oil and ras el hanout then spread them out in a backing tray and roast for about 30 minutes, turning halfway through, until they are tender and lightly browned.

Meanwhile, make the dressing. Wisk together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp maple syrup, juice of ½ lemon and salt.

Toast pecans in a skillet until they smell nutty.

Add spinach into a salad bowl and scatter over the lentils, roasted vegetables and pecans, drizzle over the dressing.

GRILLED VEGGIES COUSCOUS SALAD WITH HUMMUS AND FALAFEL
TIME: 30MIN

50G COUSCOUS
1 ZUCCHINI
½ EGGPLANT
1 RED BELL PEPPER
½ LEMON
OLIVE OIL
SALT & PEPPER
HUMMUS
½ PACKAGE FALAFEL

Heat grill pan on high heat. Slice vegetables and toss with olive oil, salt & pepper. Working in batches, grill vegetables for 2 minutes each side, until lightly charred and tender.

Meanwhile, cook the couscous according to pack instructions.

Fluff the couscous with a fork. Stir vegetables into couscous along with lemon juice, lemon zest and olive oil. Adjust seasoning to your taste.

Serve the couscous salad with hummus & falafel.

SUPER GREEN SOUP
(this recipe is enough for two servings, eat the other portion for lunch tomorrow)
TIME: 40 MIN 

1 BROCCOLI in small florets
2 HANDFULS SPINACH
1 CAN CANELLINI BEANS drained and rinsed
4 GARLIC CLOVES
1 ONION
2 TSP GROUND CUMIN
2 LEMONS
OLIVE OIL
600ML WATER
SALT & PEPPER 

Place a pan over medium heat and add some olive oil. Once warm add garlic, cumin, salt & pepper, cook for 5 – 10 minutes until soft.

Add broccoli and cook until tender, about 10 – 15 minutes.

Add the rest of the ingredients and bring the whole things to the boil, before cooking for a final 10 minutes.

Once cooked, blend the soup until smooth.

LEFT OVER VEGGIE CURRY
TIME: 25MIN

50G BROWN RICE
½ RED CHILI (LEFT OVER)
½ CARROT (LEFT OVER)
½ EGGPLANT (LEFT OVER)
½ RED ONION
LEFT OVER SPINACH
LEFT OVER SPRING ONION
LEFT OVER CHERRY TOMATOES
LEFT OVER SPINACH
1 SMALL PACKAGE COCONUT MILK
OLIVE OIL
1 TBSP CURRY POWDER
1 TSP CUMIN
LEFT OVER PARSLEY

Cook the rice according to pack instructions.

Chop all the veggies. Sauté the onion, sweet potato and other veggies in olive oil. Add curry powder and cumin and stir for a couple minutes. Add coconut milk. Simmer for 15 minutes. Then left over spinach spinach let it cook for a few minutes until the spinach is wilted.

Serve the curry with rice and garnish with fresh parsley.