BLUEBERRY ALMOND BUTTER PORRIDGE

40G OATS

150ML ALMOND MILK

PINCH SALT

1 TSP CINNAMON

1 TSP ALMOND BUTTER

BLUEBERRIES

PUMPKIN SEEDS

PECANS 

Combine oats, almond milk, 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). 

Stir in the almond butter and top the porridge with berries, pumpkin seeds and pecans.

GREEN SMOOTHIE BOWL

 ½ BANANA

½ AVOCADO

2 HANDFULS SPINACH

50ML ALMOND MILK

BERRIES

PECANS

PUMPKIN SEEDS

(OPTIONAL: ADD 1 SCOOP PROTEIN POWDER)

Blend banana, avocado, spinach and almond milk together (optional to add 1 scoop protein powder).

Top your smoothie bowl with berries, pumpkin seeds and pecans or any topping you like.

APPLE AND BERRY CHIA BOWL

3 TBSP CHIA SEEDS

300ML ALMOND MILK

1 APPLE GRATED

PUMPKIN SEEDS

50G BERRIES

PINCH CINNAMON

Preferably the night before, or at least 15 minutes before, stir the chia seeds with the almond milk and cinnamon. This allows the chia seeds to swell and soak in the milk.

Top the chia porridge with grated apple and finish with pumpkin seeds and berries.

LUNCH & DINNER RECIPES

COLOURFUL QUICHE WITH PURPLE POTATO
(perfect for Easter brunch)

3 PURPLE POTATO

1 CARROT

1 BROCCOLI

½ ZUCCHINI

2 GLOVES GARLIC

OLIVE OIL

6 EGGS

½ CUP MILK (UNSWEETENED ALMOND MILK)

SALT & PEPPER

Preheat the oven to 200C.

Cut the veggies and spread them out in a backing tray, drizzle with olive oil and season with salt & pepper. Roast until fork tender, around 40 min. Remove and set aside. Keep the oven on.

Mix eggs with milk and season with salt and pepper.

Spoon the veggies into the plate and arrange them evenly. Pour the egg mix over the veggies, allowing it to seep in and around the vegetables.

Bake the quiche 20 – 30 minutes in the center of the oven till set and golden. Serve warm or at room temperature. Happy Easter!

SPRING SALAD WITH GREEN ASPARAGUS AND QUINOA
(save one portion for your lunch tomorrow)

100G (RED) QUINOA

50OG GREEN ASPARAGUS

½ CUCUMBER SLICED

RADISH SLICED

OLIVE OIL

1 TBSP MUSTARD

1 TBSP MAPLE SYRUP

AVOCADO

PECANS

LEMON

SALT & PEPPER

Cook the quinoa according to package instructions.

Preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, about 5 minutes.

Add the quinoa, asparagus, cucumber and radish to a bowl. For the dressing mix 2 tbsp olive oil with mustard, maple syrup, lemon juice salt & pepper, pour over the salad. Stir to combine and serve with avocado, pecans and lemon juice.

GRILLED VEGGIES COUSCOUS SALAD WITH HUMMUS
(save one portion for your lunch tomorrow)

100G COUSCOUS

½  ZUCCHINI

1 EGGPLANT

1 RED BELL PEPPER

LEMON

OLIVE OIL

SALT & PEPPER

HUMMUS

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.

BURRITO BOWL
(save one portion for your lunch tomorrow)

1 RED BELL PEPPER

1 GREEN BELL PEPPER

CAN BLACK BEANS

CAN CORN

100G BROWN RICE

AVOCADO

2 ONION

2 TOMATOES

SALT & PEPPER

FAJITA SPICES

Cook the rice according to pack instructions.

Meanwhile, in a large skillet, heat olive oil. Add 1 onion, bell peppers and fajita spices and sauté for 10 minutes, stirring occasionally until onions and peppers are soft and tender.

Mash the avocado and mix with finely chopped ½ onion, season with lemon juice, pepper & salt. 

Finely chop the tomatoes. Mix with finely chopped ½ onion, season with lemon juice pepper & salt. 

Drain and rinse beans and corn. Build up your burrito bowl. Enjoy!

ROASTED SWEET POTATO LENTIL SALAD
(save one portion for your lunch tomorrow) 

2 SWEET POTATOES

2 CARROTS

250G 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.

COCONUT CAULIFLOWER CURRY
(save one portion for your lunch tomorrow)

100G BROWN RICE

1 ONION

1 SWEET PATATO

1 CANNED TOMATOES

1 SMALL CAULIFLOWER

OLIVE OIL

1 TBSP CURRY POWDER

1 TSP CUMIN

COCONUT MILK

CHICKPEAS

SPINACH

PARSLEY

Cook the rice according to pack instructions.

Chop all the vegies. Sauté the onion, sweet potato and cauliflower in olive oil. Add curry powder and cumin and stir for a couple minutes. Add tomatoes and coconut milk. Simmer for 15 minutes. Then add the chickpeas and spinach let it cook for a few minutes until the spinach is wilted.

Serve the curry with rice and garnish with fresh parsley. 

ROASTED CAULIFLOWER CHICKPEA SALAD

(enough to share or save one portion for tomorrow)

100G QUINOA

1 CAULIFLOWER

1 CAN CHICKPEAS

AVOCADO

OLIVE OIL

1 ONION

GARLIC

1 TSP CUMIN

½ TSP PAPRIKA POWDER

SALT & PEPPER

PARSLEY

2 TBSP TAHINI

½ LEMON

1 TBSP MAPLE SYRUP

Preheat the oven to 200C. Cook the quinoa according to pack instructions.

Meanwhile, cut cauliflower into small florets. Rinse and drain chickpeas. Mix cauliflower and chickpeas with sliced onion, garlic, cumin, paprika powder, pepper and salt. Spread out evenly on a baking sheet. Bake 20 -25 minutes, until cauliflower begin to char and chickpeas are crispy.

Whisk together tahini, lemon juice, maple syrup. Add extra water if needed to thin. Combine cauliflower-chickpea mixture with cooked quinoa. Top with avocado and parsley. Drizzle with tahini dressing.

SNACKS

CARROT CAKE BLISS BALLS
(share them on Easter but save one ball to snack on Thursday)

160G CARROT

35G OATS

80G PECANS

50G DATES

1 TSP CINNAMON

Blend everything together, roll into balls and place in the fridge to set.

RICE CAKE WITH ALMOND BUTTER AND BANANA

1 BROWN RICE CAKE

1 TBSP ALMOND BUTTER

½ BANANA

PINCH SALT

CINNAMON

Spread the nut butter on the rice cake. Top with sliced bananas. Sprinkle with cinnamon and a pinch of salt. 

RICE CAKE WITH ALMOND BUTTER AND BANANA

1 BROWN RICE CAKE

1 TBSP ALMOND BUTTER

½ BANANA

PINCH SALT

CINNAMON

Spread the nut butter on the rice cake. Top with sliced bananas. Sprinkle with cinnamon and a pinch of salt.