Greek Salad

Ingredients: 5 cups chopped romaine lettuce1 small red onion, thinly sliced1 English cucumber, thinly sliced1/2 cup cherry tomatoes, halved1/4 cup sliced Kalamata olives1/4 cup crumbled feta cheese (can use vegan)Freshly ground

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Thai Beef Salad

Ingredients:2 x 200g sirloin steaks, fat removed  Marinade2 tbsp fresh ginger2 cloves garlic¼ cup lime juice1 shallot, finely diced2 tbsp fish sauce¼ cup coriander (stems inc) chopped2 tbsp soy sauceSalt and

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Detox Kale Salad

Ingredients:2 cups finely chopped broccoli2 cups finely chopped cauliflower2 cups finely chopped purple cabbage2 cups finely chopped brussels sprouts2 cups matchstick carrots3 cups finely chopped kale1 cup chopped green onion1

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Superfoods Tabouli

Ingredients:2 cups cooked Quinoa and cooled1 cup Kale finely chopped1/2 cup Cucumber chopped2 med Tomatoes chopped5 med Green shallots chopped2 cups chopped fresh parsley chopped finely1/4 cup cold pressed extra

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Peach Breakfast Protein Slice

Ingredients:3 yellow peaches3 organic eggs150g almond meal60g unsweetened, desiccated coconut60g coconut oil1 cup unsweetened almond milk60g rice malt syrup or organic honey2 scoops protein powder1 tsp vanilla bean pasteDirections: Preheat the

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Stuffed Tomatoes

Ingredients:3 large gourmet tomatoes cut in half, and seeded6 organic large eggs1/2 onion diced1/2 cup pasture raised bacon (omit for vegetarian)2 button mushrooms diced1 cup of cooked quinoaSmall amount of

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Gingerbread Pancake

Ingredients:4 ripe bananas1 cup buckwheat or brown rice flour2 cups liquid egg whites1-2 tbsp ground cinnamon2 tsp ground ginger2 tsp ground allspice2 tsp vanilla extractDirections:In a food processor or high

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Zucchini Frittata

Ingredients:8 eggs2 zucchinis, sliced2 cups cherry tomatoes, cut in half1 cup mushrooms, sliced1 tbsp basil, fresh or dried1 tbsp oregano, fresh or driedDirections:Whisk the eggs together in a big bowl. Add

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Mediterranean Frittata

Ingredients:8 organic eggssea saltblack pepper2 handfuls baby spinach, shredded1/4 cup chopped basil leaves1/4 cup Kalamata olives, pitted and sliced50 g smoked salmon, finely sliced or tinned salmon50 g Danish feta,

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Protein Chia Oats

Ingredients:1/3 cup oats or gluten-free oats1 tbsp chia seeds1/2 cup water1/2 cup milk (almond or coconut milk)1 tsp cinnamon1 serve of protein of choice -see belowRaw nuts, berries for toppingAdd

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No-Grain Porridge

Ingredients:2 tbsp almond meal1 serving vanilla Truplenish1 tbsp chia seeds1/2 banana mashed/sliced (keep some for the topping!)1/2 cup almond milk1/2 cup boiling water1/2 tsp cinnamonpinch sea saltvanilla stevia dropsDirections:Add a

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Muesli Balls

Ingredients:1 cup organic oats (or gluten free oats)1/2 cup LSA mix or flaxseed meal1/4 cup chia seeds1/4 cup raw nuts of your choice1/2 cup dried cranberries or goji berries (or

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Avocado Smash

Ingredients:1-2 slices of paleo/keto bread/grain free bread1/2 avocado1-2 tbsp dukkah spice50g feta, crumbled (optional)Sea salt and pepper1-2 eggs boiled/poachedDirections:In a separate bowl, mash the avocado and season generously with salt

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Almond Butter Acai Bowl

Ingredients:2 frozen acai sachets (200grams)2 frozen bananas1/3 cup frozen blueberries1 1/2 tbsp cacao powder1 tbsp mesquite powder, optional2 scoops vanilla Truplenish3 tbsp almond butter2 tbsp coconut yoghurtDirections:Combine all ingredients in

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Bali Smoothie Bowl

Ingredients:1 banana1/2 cup frozen mango1/2 cup frozen pineapple1/2 cup frozen strawberries1/4 cup coconut yoghurt2 scoops protein powder1 tsp maca powdersplash of coconut waterToppings to your likingDirections:Add all ingredients to a

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Acai Bowl

Ingredients:2 frozen acai sachets (200g)1/2 frozen banana, roughly chopped1/3 cup frozen blueberries2 scoops Vanilla protein powder3 tbsp almond butter2 tbsp Greek or coconut yoghurtFresh banana, berries, Granola, nut butter and

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Healthy Cacao Pops

Ingredients:3 cups rice puffs1 cup slivered almonds2 tbsp organic coconut oil, melted2 tbsp maple syrup2 tbsp raw cacao powder1 tsp ground cinnamonalmond milk, coconut milk, or yogurt , to serve Directions:Preheat

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Wellness Hub

5-Ingredient Egg Muffins

Ingredients:12 organic eggssea salt and pepper2 cups mixed greens1/2 cup cherry tomatoes, chopped1/4 cup good quality pesto1 tbsp olive oil or olive oil sprayfresh basil, to decorateDirections:Preheat the oven to

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Spicy Omelette

Ingredients:2 eggs1 cup baby spinachHandful mushrooms, chopped1 garlic clove, mincedChilli flakesDirections:Whisk eggs, adding in chilli flakes to taste.Fry mushrooms, spinach and garlic until tender, place aside.Turn fry pan down to

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Banana Pancakes

Ingredients:1 large banana2 medium eggs , beatenPinch of baking powder (gluten-free if intolerant)splash of vanilla extract1 tsp oil25g pecans, roughly chopped125g raspberriesDirections:In a bowl, mash 1 large banana with a

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Tropical Smoothie Bowl

Ingredients:1 banana sliced and frozen1 cup of frozen mango chunks1 cup frozen pineapple chunks1 cup almond milk2 scoops protein powderDirections:In blender, pulse banana, mango, and pineapple with almond milk until

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Thai Coconut Chia Rice Pudding

Ingredients:2 tbsp chia seeds1 500g vanilla coconut yoghurt2 tbsp coconut milk1/4 tsp maple syrup1/2 cup cooked basmati rice, cooled1/2 mango, sliced or cubedIn season berriesShaved coconut Directions:Stir chia seeds, rice, coconut

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Breakfast Bliss Balls

Ingredients:1 cup organic oats (gluten free option)3/4 cup almond butter1/4 cup ground flaxseed1/2 tbs coconut oil2 tbsp cacao powder2 tsp cinnamonDirections:Add all ingredients into a food processor or mixing bowl

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Quinoa Porridge

Ingredients:1/2 cup quinoa1 cup water1 cup almond, macadamia or rice milk1 teaspoon monk fruit extract or sweetener of choice1 teaspoon vanilla paste1/4 cup blueberries1/4 cup walnutsDirections:Rinse quinoa under cold running

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Baked Avocado Eggs

Ingredients:1 avocado2 free-range eggsCayenne pepper or moroccan spiceSalt and pepperDirections:Cut the avocado in half, de-pit and remove a little of the avocado from the centre. Place the halved avocado onto a

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Spicy Moroccan Eggs

Ingredients:2 teaspoons olive oil1 large onion, halved and thinly sliced3 garlic cloves, sliced1 tbsp rose harissa or harissa1 tsp ground coriander150ml vegetable stock400g can chickpeas2 x 400g cans cherry tomatoes2

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Veggie Breakfast Bakes

Ingredients:14 large field mushrooms8 tomatoes, halved1 garlic clove, thinly sliced2 tsp olive oil200g bag spinach4 eggsDirections:Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes.

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