Beetroot & Butternut Salad
Ingredients: 250g beetroot, diced (cooked or raw)* 250g butternut, raw 250g baby spinach, raw 2 discs feta Sunflower seeds Method: Place the butternut and beetroot
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Ingredients: 250g beetroot, diced (cooked or raw)* 250g butternut, raw 250g baby spinach, raw 2 discs feta Sunflower seeds Method: Place the butternut and beetroot
Ingredients: 1/2 cup oats 1/2 cup milk or milk (or non-dairy alternative) 1 tablespoon chia seeds 2 tablespoons peanut butter (or nut butter) 1/2 tablespoon
Ingredients: 1 can chickpeas, rinsed and drained 3 large eggs 1/2 cup peanut butter (sugar free) 1/2 cup pure maple syrup or honey 1 teaspoon vanilla extract 1 tsp baking powder
Ingredients: Half can chickpeas, drained and rinsed 4 balls of cooked beetroot (or about 6 quarters) 2 tbsp. extra virgin olive oil
Ingredients: 500ml tub natural yoghurt Oats – 2 cups 2 teaspoons baking powder 1 teaspoon of salt. Seeds (optional) Method: Add oats to yoghurt Add
Ingredients: 1 x 400g tin chickpeas, drained 60ml (1/4 cup) wholewheat flour + extra for dusting 60ml (1/4 cup) olive oil Salt
Ingredients: 1 cup full fat natural plain yogurt (or greek yogurt) You may not need the entire cup depending upon the type of yogurt and flour you use
Serves 2 Ingredients: 1 tbsp olive oil 2 garlic cloves, crushed 500ml veg stock 400g broccoli, cut into florets 100ml milk (or coconut milk or
Ingredients: 1 can chickpeas, drained and rinsed 2 to 4 tbsp. water 2 tbsp. extra virgin olive oil 1 tbsp. lemon juice 1 garlic
Ingredients: 1 cup peanut butter (sugar-free) ½ cup pure maple syrup (or honey) 1¼ cup oats 1 cup unsweetened coconut, shreds or flakes Method:
