Ingredients: 3½ cups cooked Quinoa & Rice pasta (see picture of package below) 1 large onion sliced 2 cloves chopped garlic 1 cup grated carrot 1 cup thinly sliced brussel sprouts 1 cup sliced red cabbage 2 cups shredded, cooked chicken 1½ cup diced tomato 1/4 tsp paprika powder 1 Tbsp each sunflower and pumpkin seeds (optional) Salt and pepper to taste 3 Tbsp coconut oil 1 tsp olive oil Procedure: Boil pasta according to package instructions, Drain, add a tsp of olive oil mix and set aside Saute garlic in oil, when fragrant, add onions and cook until golden brown. Add tomatoes andRead More →

Ingredients: 4 Portobello mushrooms 1 medium red onion thinly sliced 1 large garlic clove chopped 2 Tbsp  + 1 Tbsp olive oil 2 Tbsp chopped basil 3 Tbsp finely chopped red or orange bell pepper 1 tub (130 g) Bocconcini cheese (cut each in ½) Salt and pepper to taste 1 cup balsamic vinegar (optional) 1 Tbsp maple syrup (optional) Procedure: Wipe mushrooms clean and remove stalks Preheat oven to 400 degrees F Add 2 Tbsp oil to a skillet, add onions and garlic and saute until caramelized. Set aside Brush the cap of the mushrooms with 1 Tbsp olive oil and place on aRead More →

  Ingredients: 2 bananas 2 whole wheat tortillas 2 Tbsp strawberry jam 2 Tbsp sunflower seed butter (or cashew, almond or pumpkin seed butter) Method: Warm the tortillas on a griddle Spread 1 Tbsp sunflower seed butter over the surface of the tortilla Spread 1 Tbsp jam over the sunflower seed butter Peel and place the whole banana at one end Roll into a log and cut into 4-5 slicesRead More →

Ingredients: 1 cup cooked chicken breast shredded into small pieces ¾ cup of cooked black beans ¾ cup corn ¾ cup celery stalk and leaves chopped ½ cup tomatoes deseeded and chopped 2 green onions finely chopped ¾ cup shredded cheese (mozzarella or cheddar) Salt and pepper to taste 4 spinach tortillas Procedure: Add the beans, vegetables and chicken to a bowl and season to taste Place a tortilla on a griddle and add the chicken bean mixture on half the tortilla Sprinkle with shredded cheese and fold the tortilla over Heat on one side and then flip over to heat until the cheese hasRead More →

Ingredients: 1 cup of cooked spiral pasta (use the tri coloured one for a variety of colours) 1 medium carrot finely grated 10 cherry tomatoes cut in half 1 cup of cooked black beans ¾ cup corn ½ cup celery stalk chopped 2 Tbsp honey mustard 2Tbsp apple cider vinegar 2 Tbsp extra virgin olive oil 2 green onions finely chopped 2 Tbsp chopped parsley or dill (as per preference) Salt and pepper to taste Method: Boil and cook pasta, drain and set aside In a bowl add grated carrots, beans, corn, celery, onions and tomatoes. Season and set aside In a small bowl, addRead More →

  Ingredients: 4 slices of whole grain bread with crusts removed 100 g cream cheese at room temperature 2 Tbsp strawberry jam (or jam of choice) Method: Cut the crusts off all four slices of bread Lay two slices side by side, slightly overlapping on the sides Using a rolling pin flatten the slices of bread You end up with one flat slice of bread Using a spatula mix the cream cheese and jam together (make sure the cream cheese is at room temperature as cold cheese will not mix easily) Spread the cream cheese and jam mixture on the slice of bread and rollRead More →

Multi coloured Egg Salad  Ingredients: 2 hard boiled eggs grated 3 Tbsp grated carrot 2 inch celery stalk finely chopped 3 Tbsp red or green bell pepper finely chopped 1 tsp chopped dill or cilantro leaves 2 Tbsp honey mustard 2 Tbsp Greek yogurt (can also be made using plain unflavoured yogurt) salt and pepper to taste Method: Add grated eggs, carrots, celery, pepper and dill/ cilantro) to a bowl and season In a small bowl combine the honey mustard and yogurt Add into the egg and vegetable mix and stir till combined Serve with crackers or pita bread Additional Tips: Make this vegetarian by gratingRead More →

  Ingredients: 2 x 546 ml cans chickpeas juice from 2 lemons 1 cup of water 3 cloves of garlic 5 Tbsp tahini (sesame seed paste) 1 tsp salt (or to taste) 1 Tbsp olive oil 3 Tbsp chopped coriander (optional) Procedure: Put garlic in the food processor and mince finely Drain liquid from canned chickpeas and rinse thoroughly Add half a cup of water and blend until almost smooth Season with salt. Add tahini and the juice of 2 lemons. Grind to a fine paste Add the rest of the water until you have a smooth consistency Transfer to a bowl, drizzle olive oilRead More →

Ingredients 2 medium carrots grated 1 medium red bell pepper chopped 1 small onion sliced 1 cup cooked, drained red kidney beans 2 cups finely shredded white cabbage 1 cup cooked quinoa (1/2 cup quinoa cooked in 1 cup water or chicken/vegetable broth) 1 Tbsp coconut oil salt to taste Dressing 3 Tbsp extra virgin olive oil 1 Tbsp apple cider vinegar 1/4 tsp Dijon mustard 1/4 tsp finely chopped ginger 1 stalk green onion (green part chopped) 1/4 tsp Mrs. Dash seasoning * Black pepper to taste Method Toast quinoa in a pan (no oil ) for a 3-5 minutes until you get aRead More →

Ingredients 175 g dark chocolate (70%) 75g natural peanut butter 75 g orange marmalade 100 g salted pumpkin seeds Method In a double boiler melt chocolate on low to medium heat* Add peanut butter and marmalade to melted chocolate Stir well to combine Pour chocolate mixture on to a parchment paper lined cookie sheet Press salted pumpkin seeds on top Freeze for 2 hours then cut into desired size and freeze for another  4-6 hours   *  keep heat low and stir continuously, when almost all the chocolate has melted turn off heat and continue to stir until the mixture is homogenous. If the heat isRead More →