Here is collection of some of our favorite delicious go to recipes, packed full of nutrient rich whole foods. The recipes focus on easy to follow, easy to make nutritious meals.
Simply click on the tabs below to take you straight to the chosen , meal type or enjoy scrolling through out yummy recipes and find something that takes your fancy!
Start your day with… breakfast recipes
Munching otherwise known as lunching lunch recipes
Supper evening meals
Sweet treats sweet treats and snacks
Start your day with …
So breakfast or perhaps it’s brunch but what you start your day with is really important, research shows that eating a healthy meal at the beginning of your day helps to sustain energy levels, improve insulin sensitivity and balance your mood. Ensuring you start the day with a healthy balanced meal can often be tricky, family commitments, school runs, time pressures, work, travel logistics and meetings can often create obstacles which often mean reaching for pre packaged convenience ‘ breakfast foods’ Below we have provided you with some simple, quick, easy and delicious options all of which are very good for you!
Herby Eggs
This is a super quick, protein packed breakfast ready in less than 3 minutes. Plus with the addition of herbs you are kick starting your day with a powerful array of nutrients.
Ingredients
Method
- whisk the eggs in a bowl until well combined
- add in the rest of the ingriendients apart from the herbs and combine well
- heat your no stick pan, you can add oil if needed
- slwoly add in the egg mixture and swirl in the pan until you have a thin coating, i like to gentle nudge the cooked eg into the middle and swirl the raw egg to the sides to cook.
- once cooked, top with the herbs and fold in half to serve.
The Very Best Green Smoothie
This is a simple green smoothie, its healthy, tastes amazing and is ready in less than 5 minutes! You can swap the fruit for anythign you have in, but keep the frozen banana as it makes it deliouciously creamy!
Ingredients
Equipment
Method
- simple pop all the ingredients into a blender and enjoy!
Nutty Granola
Nuts are a great source of healthy fats and provide a powerhouse of nutrients. This granola is grain free and great to have in the cupboard to add to yogurt or fruit for a quick go to breakfast.
Ingredients
Method
- Preheat your oven to 170c/ 150c fan/ gas mark 3
- Roughly chop your nuts, or pulse slowly in a food blender until coarse
- Combine the nuts with the rest of the ingredients in a bowl and give them a good stir to really coat the nuts and seeds.
- Tip onto a large baking tray ( you may want to use baking paper ) and bake for 15/20 minutes in the oven. Keep an eye on them.
- Allow to cool completly and then store in an airtight container.
- Delicious served with fresh berries and spoon of coconut or natural yogurt.
Matcha deliciouness
Matcha is a powder form of green tea packed full of phytochemicals and antioxidants shown to provide anti inflammtory proteries. It also tastes delicious and provides a great smoothie to start your day!
Ingredients
Method
- Place all the ingredients into a blender or smoothie maker and blend until thick and well combined.
- Serve staright away with extra ice if you like
Mid Day Munching Otherwise Known As Lunching
Lunch time is the perfect time to refuel, re-energise and and provide your body with some mid day fuel! Sometimes lunchtime can require a little bit of organization and preparation depending on where you are and what you have available, but with this in mind lunchtime is the perfect time to provide your body with a delicious array of nutrient packed foods .
Beetroot Wraps with Smoked Mackerel & Spinach
These DELICIOUS wraps are packed full of essential nutrients including fibre, folate manganese, potassium, iron, and vitamin C. Plus with the smoked mackerel you’ll be getting plenty of healthy low inflammatory omega 3 fats! Plus they can be dairy, vegan and gluten free!
Ingredients
Method
- combine the beetroot, flour, milk, salt and pepper in a blender
- blend until smooth
- heat the oil in a pan and when ready pour in some batter
- flip when bubbles appear on the surface
- once cooked fill your delicious toppings and eat straight away!
Roasted Root Veg Soup with Pesto
Natuarlly sweet and deliciously creamy this soup is a perfect winter warmer and quick soup for lunch!
Ingredients
Method
- preheat the oven to 180c
- peel and chop all the veggies and ensure all they are all roughly the same size. ( keep the onion a little chunkier and the garlic cloves whole)
- pop all the veggies onto a baking tray and drizzle with the olive oil, salt and pepper. Leave to roast for around 30-40 minutes. Give them a quick stir half way through.
- Once the veg is golden and cooked through, pop into a blender along with the stock and blend. Check the thickness of the soup and slowly add the in the stock a little at a time to your chosen thickness.
- Reheat the soup in a saucepan, and when ready pop into bowls and top with fresh pesto and swirl through the yogurt yummy!
Green Wraps
Just had a play in the kitchen and made up these super delicious green pea wraps, I couldn’t resist jumping on the current folded wrap tik tok trend so here’s my take…
Ingredients
Method
- combine the milk, peas, flour and herbs until smooth
- Heat the oil in a pan, and pour in some batter
- cook until bubbles form the top and then flip, very much like you would with a pancake.
- once cooked, make a slit half way up the wrap and fill with your ingredients!
- SO SO yummy and fun to make!
Tomato and Bean Soup
tomatoes are packed full of vitamin C , a really importnat immune boasting vitamin. This recipe is fast, delicious and packed full of lycopene a caroteniod associated to beneift the cardiovasucular system, boost eyesught and reuce inflammation.
Ingredients
Method
- Heat the oil in a pan, and add the chopped onion and garlic, cook for about 5 minutes until soft and golden .
- Add the tomatoes, and allow to gentnle bubble for aroudn 8 mintue, it will reduce slightly
- Add in the stock and transfer into a food blender and process until complelly smooth.
- Season to taste with salt and pepper and add the butter beans
- Once ready to serve reheat and garnish with a large handful of parsley
Rocket Pasta Pesto Power
This is one of my favorite dishes, everyone loves it and its great alongside sliced chicken or just as it is! Its very easy to make and is full of green veggies. Perfect to pack into glass jars and have as a takeaway lunch.
Ingredients
Method
- Place the almonds or brazil nuts and pine nuts into a blender and whizz until completed crushed.
- Add to the nut mixture the avacado, rocket, basil, lemon juice oil, and about 8 tbsp of water and blend until smooth.
- Cook the pasta to packet instructions
- Whilst the pasta is cooking, chop the vegtables into bite sized pieces and fry in a little oil until tender, usually about 5 minutes. ( you can now also whizz the remaining vegetables with a little water and combine to a puree or serve whole)
- Once the pasta is cooked drain and toss throught the pesto and vegtable puree or chopped veggies.
Tasty Twist on a pizza snack
My kids are literally snacking every 10 minutes on something so I whipped these up instead of having them teach for the snack cupboard! They are really quick and very easy to make and a winner with the kids! You can add any toppings you like, tomato, olives, pepperoni, peppers, basil….
Ingredients
Method
- preheat the oven 220c
- combine the flour and butter with your fingertips to form breadcrumbs
- add your cheese and bring together to form a dough
- tip on a floured board and roll out to about 1/2cm thick
- cut out your cheese discs and place on a lined baking tray
- bake for 10ish mins or until golden brown top with your favourite pizza toppings and enjoy!
Courgette, Lentil and Feta Salad
We absoulutely love courgettes, always plentlyful throughout the summer and a very versitile, fresh easy veg to use!This recipe is amazing for lunch satisifying and hearty!
Ingredients
Method
- Peel the courgettes with a vegetable peeler, so you end up with thin ribbons
- finely chop the mint leaves and chop the avocado into small chunks
- combine the lentils courette ribbons, avocado, mint oil and lemon juice in a bowl
- add the seeds and crumble the feta into the bowl mix well and enjoy
Notes
You really can add anything to this different veggie ribbons, like carrots, cucumber, beetroot try experimenting with different cheeses, or add different seeds or nuts to the salad.
Supper
Eating three set meals a day doesn’t work for everyone, but if you’re like me the evening mealtime is a time when the family comes together after a busy day of school and work. Supper time is a social time, it’s a place where we catch up on our individual days, its fun, its social and its good for the soul! With this in mind i love to create interactive meals, whether it’s a big sharing one pot meal or something fun like tacos where everyone can put together there own meal based on what they like. Supper time provides an opportunity to create a feast of goodies whilst committing to healthy eating.
Crispy Crunchy Chilli Cauliflower
These are so tasty and really hit the crispy, chilli, sticky, spicy spot! Plus theyre vegan and super easy to make. You can choose to bake or fry too!
Ingredients
Method
- pop all the ingredients for the sauce into a saucepan and mix well. Leave on a low heat stirring ocassionally for about 6 minutes until it begins to thicken.
- to make the crispy cauliflower, break the whole cauliflower into little florets
- pop your oil in a saucepan on a mdeium heat if frying or pop the oven onto 220c if baking
- combine the batter mix and whisk well until smooth
- allow the cauliflower to sit in the batter for a few minutes
- either pop the cauliflower onto a baking tray and into the oven until golden and crispy or pop the cauliflower in small batches into the oil to turn golden
- once cooked use a slotted spoon to place the cauliflower on a plate lined with kitchen paper to drain away any excess oil
- pour your sauce over the cooked cauliflower and combine
- top with chopped spring onions and eat straight away! I love this with jasmine rice and a vegatble stir fry.
Ricotta, Spinach & Courgette Gnudi
This is a brillaint recipe i like to follow and one of the best things about this recipe is that it freezes really well so great if you like to batch cook!
Ingredients
Method
- Drain the ricotta in a sieve for 30 minutes to drain
- Drain the ricotta in a sieve for 30 minutes to drain
- Blanch the spinach and then drain the spinach over the courgette squeezing out any excess liquid
- Add the remaining dumpling ingredients into a bowl followed by the courgette and spinach
- Dust your hands with flour and roll into little balls setting aside before refrigerating while you make the sauce
- add to a pan olive oil, tinned tomatoes, garlic, red wine vinegar and simmer for 15 minutes, season to taste
- Boil the dumplings in salted water until they float to the surface, then add into the tomato sauce and serve altogether
Organic chicken spicy pasta bake
A supper simple pasta bake winner combining organic chicken breast, pasta and a rich, spicy tomato sauce, perfect for a quick evening supper!
Ingredients
Method
- Preheat your oven to 200°C.
- Warm 1 tbsp olive oil in a large ovenproof pan. Add the seasoned chicken ( I chopped mine) and bacon and fry for 2 mins on each side, till golden brown, then lift out onto a plate.
- While the chicken is cooking, peel and finely chop the onion, garlic and chili.
- Pick the rosemary leaves off their sprigs and finely chop them.
- Add the onion, garlic, chili and rosemary and 1 tsp dried oregano to the pan until its browned slightly.
- Pour the chopped tomatoes and 700ml hot water into the pan add pasta and the chicken and bacon into to the sauce.
- Slide the pan or dish into the oven and cook for 20 mins, (halfway stir through the 2tbsp of sun dried tomato sauce) cook until till the pasta is tender and the chicken is cooked through. ( ensure all pasta is covered )
- Top with basil and serve with a big plate of salad or mixed green leafy veg yummy!
The Best Cheats Chicken Curry
Who doesn't love a good curry? This filling dish will soon become as popular in your house as it is in ours! It's a one pot wonder and you can easily swap the chicken for fish, veggies or tofu too. It's a perfect store cupboard curry meaning you 'll have most of the ingredients to hand, and as its a cheats curry it takes half the time prepare!
Ingredients
Method
- Start by heating the oil in a pan, add the chopped onions and grated garlic and cook fro 5 minutes until golden and soft.
- Add the tinned lentils and slowly add the stock, allow the stock to reduce and bubble for 10 minutes
- Add the raw chicken ( this will poach and cook through), the curry paste, and contiue to simmer until the chicken is cooked through ( about 12-15mins)
- Now add the frozen spinach, and leave to swirl through the curry.
- Once the flavours have combined, serve with a dallop of yogurt, rice and chopped cucumber and enjoy!
Notes
We love adding a few tbsp of mango chutney to this recipe and sometimes swap half the stock for coconut milk.
Funky Falafel Burgers
Chickpeas are a great plant based protein as well as being high in fibre and complex carboydrates. These funky falafel burgers are filling, delicious and great fun to share with the family! We like to serve up bowls of lettuce, tomato, pickled cabbage, portobello mushrooms and blue cheese with these and leave little and big hands to pimp, mix and match there burgers!
Ingredients
Method
- start by mixing the chia seeds with 2 tbsp of water and leave to rest for 10 minutes until you get a thick mixture. ( this really helps to bind the ingredients together )
- Place all the reamining indgreients into a food blender with the chai seed mixture and pulse until you form a crumble consisitency.
- With mosit hands form 4 patties about 8cm wide, place these in the fridge for at least 1 hour to firm up.
- Once the brugers are chilled, turn the grill on to a medium heat and grill the patteis on each side for about 5 minutes until nicely golden brown.
- Once cooked serve the patties on a big plate, with burger rolls, grilled mushrooms, tomato slices, lettuce cups, pcikled cabbage, cheese and mayo! Enjoy
Sumptious Salmon and Ribbon Veggies
Salmon is rich in heart healthy omega 3 fats, it is rich in a protective antioxidant, astaxanthin, and it is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12). This fishy supper is great to serve with friends and they'll always bee impressed!
Ingredients
Method
- Start by preheating the oven to 200c/ 400f/gas mark 6. Line a baking tray with foil. Heat a little oil in a pan and add the onion and garlic to cook until softened.
- Add the orange juice, lime juice and simmer until reduced by half and nice and thick. You can now season this with salt and pepper. Place this to the side for later.
- Place the 4 salmon fillets on the baking tray and cook for 15-20 minutes depending on the thickness of the fillets, cook through.
- Heat a little oil in a pan, carefully peel your veg with a vegtable peeler so you end up with thin ribbons or you can fineley slice your veg, you want them to all be of the same thickness. Add the soya sauce and honey to the pan with the vegtables and cook for 2 minutes.
- Once the salmon is cooked plate your veg, and salmon and then spoon over your delicious sauce and enjoy.
Sweet Treats
We all love a sweet treat from time to time, but how about boosting the nutrients and skipping all the refined sugar for a little more naturally based sweetness? Here are some of our favorites most of which can be made dairy and gluten free too!
Ingredients
Method
- pop the yogurt in the freezer for about 20 minutes
- remove the yogurt and place in the bowl with the honey, lemon juice and lime zest
- whisk until combined and smooth
- add the vanilla and combine again
- scrape the mixture into a medium sized conatiner with lid and pop back into the freezer for about 30-40 minutes
- when ready to serve add the nuts and enjoy ( if you leave it in the freezer for longer just allow to sit on the side for 15 mins beofre serving )
- you can easily experiment with different flavours too!
Blissful Bounty Bars
These are one of our absoulte favorites, super easy to make , and they're vegan so great if you've got guests coming. We usually make these on a friday and although they can be stored in an airtight contianer for 3-5 days they've usually disappeared by Saturday morning!
Ingredients
Method
- pop your shredded coconut into a food mixer and give it a good whizz until all finely shredded.
- warm the coconut oil until melted, and add to the coconut with the syrups
- line a baking tray with baking paper, and carefully scoop out the mixture onto the baking tray, make sure its about 3-4 cm thick
- press down firmly and pop into the freidge for at least 1 hour to firm up
- once firm cut into bars
- melt your chocolate ( resisit licking the spoon!)
- once ready use two folks to turn the bars one at a time in the melted chocolate, place back onto the baking paper and once complete place back into the fridge until hard.
- Enjoy, and if you have any left store in an air tight container for up to 5 days.
Buckwheat Pancakes
Buckwheat is a great alternative to regular flours an adds a protien and fibre to the meal, these are so quick and absoulutely delicious piled high with blueberry compote!
Ingredients
Method
- whisk together the flour, baking powder, egg and milk together until well combined, leave to thicken
- in a pan pop the blueberries, 2-4 tbsp of water and 2 tbsp of honey, leave to bubble away until reduced by half and forms a delicious compote
- heat a pan with oil, add one serving spoon of the pancake mixture and swirl around until if coats the pan
- cook in batches for 3-4 minutes until bubbles begin to appear over the surface then flip and cook for another minute or two. Keep warm until you have cooked them all cooked
- serve in batches of 4 piled high with the berry compote and coconut yogurt- enjoy !
Chocolate Avocado Mousse
Literally one of the easiest and most popular recipes i have writtern! It's a winner with kids and adults, perfect for getting a few extra veggies into children without them knowing, and so devine its great to serve at a dinner party!
Ingredients
Method
- pop the avocados into a food processor or nutri bullet and blend until smooth
- add the honey , vanilla and cocoa powder and blend again to combine
- sppon into small bwols or teacups and leabe in the fridge for at least 1 hour before serving. great with raspberries or strawberries on the side.
Blueberry Chai Compote
This is a super quick to make and will keep in the fridge really well for speedy breakfast and a quick sweet treat!
Ingredients
Method
- Place a small saucepan on the hob over a low heat and add all your ingredients, except the water continue to stir for around 5 minutes
- Once the blueberries have broken down, add water, gradually stirring regularly until you get a gelatinous mixture
- If the mixture appears to thick , simply add more water until you get a consistency you like
- Serve warm over yogurt, granola or pancakes, alternatively store in the fridge for a couple of days !
Blueberry Chai Compote
This is a super quick to make and will keep in the fridge really well for speedy breakfast and a quick sweet treat!
Ingredients
Method
- Place a small saucepan on the hob over a low heat and add all your ingredients, except the water continue to stir for around 5 minutes
- Once the blueberries have broken down, add water, gradually stirring regularly until you get a gelatinous mixture
- If the mixture appears to thick , simply add more water until you get a consistency you like
- Serve warm over yogurt, granola or pancakes, alternatively store in the fridge for a couple of days !
Ashwaganda Sleep Tonic
A traditional herbal remedy for anxiety, stress and insomnia – ashwagandha with warmed nut milk and spices. Enjoy before bed to help you unwind.
Ingredients
Method
- Warm the milk and spices gentle in a pan and serve once warm