Blueberry chia oats with greek yogurt
The winner breakfast!
Chop the kale into roughly even pieces, spread on to a baking tray and spray olive oil on top. Sprinkle pink salt to taste and bake for about 15 mins in the oven.
A rainbow plate
Of raw zucchini, tomato, cucumber, bell pepper and onion served with a small amount of rice, guacamole and cashew butter. Perfect for lunch on a sunny day!
Simple dinner bowl
Made of gluten free pasta, steamed mushrooms, onions and bell peppers and topped with a generous spoonful of sun dried tomato paste.
Fats are not your enemy - just make sure a good proportion of your intake is good fats such as oily fish, avocado, nuts, coconut oil and olive oil.
Low sugar snack
Peppermint tea with cashew nuts and some low fructose kiwi fruit.
Coconutty chocolate pie
Mix ground cashew nuts, buckwheat flour, cocoa powder, baobab powder, stevia, an egg and a splash of water. Sprinkle coconut flakes on top and bake for about 15 mins. Serve with coconut cream and fresh berries.
Rice and sunflower seed bread topped with guacamole, bean sprouts, lettuce, cucumber, celery and halloumi cheese cubes. Perfection!
Butter bean and vegetable patties
Soak and boil a tinful of butter beans. Steam half of butternut squash and blend into purée. Mix with grated zucchini and carrot. Add chopped onion and spices to taste. An egg and two spoons of gluten free flour, and you’re good to go! Fry in olive oil (on medium heat), serve with salad. Bon appetit!
Rice noodles with shredded chicken, finely chopped carrot, cucumber, bell pepper and celery. Topped with delicious home made peanut sauce!