Our recipes are specially created to be healthy, nutritious and family friendly. Tuck in!
A perfect quick, easy and very tasty one pan salmon packed with flavours. Main ingredients are very simple but elevated but a gorgeous harissa and tahini dressing which would also work with chicken. You can swap the vegetables with the seasons too. Easy to make for 2 or for a larger crowd. It is nutritious enough to serve on its own, but would work well served with lentils, brown rice or quinoa.
A perfect quick, easy and very tasty one tray you can make last minute. You can easily change the vegetables with the seasons. You can swap chickpeas for beans or lentils. This meal will provide you with a great balance of protein and complex carbs and is a fab one to reheat for a leftover lunch next day!
A perfect soup for January if you have any leftover pouches of chestnuts. This soup is full of protein from the chestnuts, lentils and Greek yoghurt topping. The problem with most soups is they just don’t hit a decent protein target, which is essential for satiety and managing blood sugars.
Turkey mince is a great lean source of protein that it’s a regular favourite in the shopping basket. I often make a turkey and vegetable chilli, but wanted to find alternative recipes for the turkey. This is fantastic for all those pesto lovers out there. You can use the filling separately without stuffing into the peppers if you think your family would prefer - I just find it a bit beige without the colourful peppers.
A Mexican inspired one-pot you can rustle up quickly and make time and time again. If you have any leftovers then add extra greens to serve for lunch the next day and add some avocado. Serve with either brown rice or quinoa. To save time you can buy pouches of ready cooked.
Butternut squash is one of our favourite winter ingredient as it is so versatile, colourful and filling with its high fibre content. Good quality chickpeas are essential to make this soup insanely smooth and creamy. Ras el Hanout if you don’t know it is an excellent blend of spices bringing warmth without being too “hot” spicy. Very very simple comfort food at its best. Even better if you make double and keep for another lunch or evening.
I find that a lot of clients love a bowl of porridge in the morning during the colder months. However, If they train with me and even on days they don’t it makes for a breakfast a little too low in protein, so I have just revisited a classic chocolate berry combo and added a nice clean lean protein powder. It is a balanced breakfast perfect to fuel your day pre workout.
This bake is pretty much a breakfast bowl! Goodness and fibre of the oats, greek yoghurt for the protein and all the berries because we love them so much! It is super simple and can be eaten cold or slightly warmed up with an extra spoonful of yoghurt, almond butter and seeds! You must give it a try! Perfect for a lunch box too.
A really quick chicken dish perfect for midweek meals. The sauce is so delicious that you’ll be licking your plate clean with this one. I serve with cauliflower rice to increase the veg and to keep the carbs down - but you can replace with brown rice or quinoa if you prefer. We buy cauliflower rice frozen which is easy to prepare and serve.
This is the perfect autumnal warming breakfast! Done using a pressure cooker, it is easy, quick and cost efficient. Made with steel cut oats, this porridge is full of texture, nuttiness and warmth we all crave during colder months. It is a balanced breakfast perfect to fuel a day at school or pre workout.
A robust and healthy, colourful salad that’s ideal served on its own or even better as a side to salmon or chicken. If serving on its own I would add more protein such as feta or halloumi cheese.
Microgreens are little powerhouses of nutrients and in this blog post I want to explain to you the benefits and why you should be including them in your diet. They don’t just make your food look pretty they have an impressive amounts of benefits too.
Microgreens are baby plants harvested in the seedling stage usually when they are 7-14 days old. They fall between sprouts and baby leaf vegetables. Sprouts are grown in water and microgreens, like vegetables, are grown in soil. They are usually 2-7cm tall when harvested.
With food bills estimated to have gone up at least 8% in the last few months due to the spiralling costs on fertiliser, energy and feed, we thought some tips on eating well on a budget might help. Unfortunately our food bills are likely to increase even further in coming months as the energy costs are filtered down to us, the consumer. The biggest increases in prices as I w rite this comes from meat and fish which have gone up 22%, while fruit and vegetables have gone up around 14%. Shopping smarter has never been more important.
For anyone that grows their own or has family that grows their own vegetables you will be very familiar with how quickly you can suddenly have far too many courgettes (or zucchini as it's known in the States and Australia) to deal with! A couple of years ago I planted for too many courgette plants and I was making everything with courgettes in from cakes to hummus to curries and salads. Well you'll be pleased to know that lots of our recipes contain courgette and here we've compiled them all in one place just for you. The only thing that's missing from the recipes below is a courgette cake - but don't worry we're working on one!!
During the warm spring and summer months we look at salads as a delicious way of packing in the vegetables. However there’s a real difference between a salad that consists of some iceberg lettuce and a piece of tomato and a Health Boost salad. We use salads as a way of packing in lots of nutrients and making them nutrition powerhouses.
Roasted summer vegetables with puy lentils is such a delicious combination. I served with halloumi - but it’s equally as delicious with feta cheese. This is a great recipe if you are looking to use up some courgette from a glut. This salad can be served without the halloumi for a delicious side to a BBQ.
Eating more pulses is such a great way to increase fibre in your diet. They also contain protein so this salad will easily keep you full until your next meal. We use Puy lentils for this recipe as they don’t require soaking and hold their shape well in salads. For ease you can buy ready cooked Puy lentils from Merchant Gourmet.
