Recipe Ideas

A deliciously golden, nutty granola with the perfect balance of sweetness and crunch. Made with wholesome ingredients, this homemade granola is perfect for breakfast or as a nourishing snack!

Ingredients:

300g jumbo oats

100g mixed chopped nuts (e.g., almonds, walnuts, pecans)

50g sunflower seeds

50g pumpkin seeds

3 tbsp coconut oil (melted)

4 tbsp maple syrup

Method:

Preheat your oven to 150°C fan and line a baking tray with parchment paper.

In a large bowl, combine the jumbo oats, chopped nuts, sunflower seeds, and pumpkin seeds.

Drizzle the melted coconut oil and maple syrup over the mixture, stirring well to ensure everything is evenly coated.

Spread the granola mixture in an even layer on the lined baking tray.

Bake for 30 minutes, stirring every 10 minutes to ensure even toasting.

Once golden and crisp, remove from the oven and allow to cool completely before storing in an airtight container.

Enjoy with yogurt, milk, or as a crunchy snack on its own!

Tip: Add dried fruit, coconut flakes, or a sprinkle of cinnamon after baking for extra flavor!

Description Start your day with a burst of Mediterranean flavour! These oven-baked eggs are nestled in a rich bed of roasted red peppers, creamy halloumi cheese, and golden waxy potatoes, all drizzled with heart-healthy olive oil. Packed with protein and healthy fats, this dish is perfect for a low-carb, energy-boosting meal. Serve it hot, straight from the oven, with a fresh side salad for a vibrant, satisfying bite.

Ingredients (Serves 2-3):

4 eggs

1 red bell pepper, sliced

100g halloumi cheese, cubed or sliced

2 small waxy potatoes, thinly sliced

1 tbsp olive oil

½ tsp smoked paprika

½ tsp dried oregano

Salt & pepper, to taste

Fresh parsley (optional, for garnish)

Instructions:

Preheat the oven to 200°C (400°F).

Toss the sliced red peppers and waxy potatoes with olive oil, smoked paprika, oregano, salt, and pepper.

Roast in an oven-safe pan or baking dish for 15 minutes, until the potatoes start to soften and turn golden.

Add the halloumi pieces and roast for another 5 minutes until they become slightly crispy.

Make four small wells in the roasted mixture and crack the eggs into them.

Bake for 8-10 minutes, until the egg whites are set but yolks are still slightly runny (or to your preferred doneness).

Garnish with fresh parsley and serve warm.

Nutritional Information (Per Serving – Based on 2 Servings):

Calories: ~420 kcal

Protein: ~25g

Fat: ~30g

Carbs: ~18g

Fiber: ~4g

A chicory, fig, and goat cheese salad is a delightful mix of crisp bitterness, natural sweetness, and creamy tanginess. The chicory adds a fresh crunch with its slightly bitter notes, perfectly balanced by the sweetness of ripe, juicy figs. Creamy goat cheese lends a rich, tangy element that complements the other flavors beautifully. Finished with a drizzle of honey or balsamic glaze, some toasted nuts for crunch, and a hint of pepper, this salad is a vibrant and elegant dish perfect for any occasion.

Ingredients:

- 2 heads of chicory (endive), leaves separated

- 4 fresh figs, quartered

- 100g (3.5 oz) soft goat cheese, crumbled

- 2 tablespoons honey or balsamic glaze

- 2 tablespoons olive oil

- 1 tablespoon lemon juice

- A handful of toasted walnuts or almonds (optional)

- Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the chicory: Wash and dry the chicory leaves, then arrange them on a serving platter or in a large salad bowl.

2. Add the figs: Scatter the quartered figs evenly over the chicory leaves.

3. Crumble the goat cheese: Sprinkle the crumbled goat cheese on top of the salad.

4. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, and honey (or use balsamic glaze). Season with salt and pepper to taste.

5. Dress the salad: Drizzle the dressing over the salad, ensuring everything is lightly coated.

6. Finish with nuts (optional): Sprinkle toasted walnuts or almonds on top for added crunch and flavor.

7. Serve immediately: Serve as a light appetizer or side dish, and enjoy!

This recipe serves 2–4 people and can be easily adjusted to taste.

This dish is a perfect balance of crisp, charred broccoli, aromatic garlic and ginger, and crunchy soy-roasted seeds. Blanching the broccoli ahead of time helps retain its vibrant color and firm texture, making it easy to prepare when needed. The pumpkin and sunflower seeds add a deep umami flavor and satisfying crunch, making this a great side dish or a base for a nutritious meal. The seeds can be made in advance in a large batch and stored for future use, allowing for a quick and flavorful dish whenever needed.

Ingredients

Blanched & Charred Broccoli

1 head of broccoli, cut into florets

Water and ice (for blanching)

1 tablespoon olive oil or sesame oil

2 garlic cloves, finely chopped

1-inch piece ginger, finely grated

Salt, to taste

Soy-Roasted Seeds (Batch Prep Friendly)

½ cup pumpkin seeds

½ cup sunflower seeds

2 tablespoons organic gluten-free soy sauce

1 teaspoon sesame oil (optional, for extra depth of flavor)

½ teaspoon chili flakes (optional, for added heat)

Instructions

Blanch the Broccoli (Prep Ahead)

Bring a large pot of water to a boil.

Add the broccoli florets and blanch for 1-2 minutes until bright green but still crisp.

Immediately transfer to a bowl of ice water to stop cooking.

Drain well and store in an airtight container in the refrigerator until ready to use.

Roast the Pumpkin & Sunflower Seeds (Make a Batch)

Preheat the oven to 160°C (320°F).

In a bowl, mix the pumpkin seeds, sunflower seeds, soy sauce, and sesame oil. Toss well to coat.

Spread the seeds on a baking tray lined with parchment paper.

Roast for 10-12 minutes, stirring halfway through, until golden brown and crisp.

Let cool completely before storing in a jar or airtight container.

Char the Broccoli & Finish the Dish

Heat a pan or wok over high heat until very hot.

Add the blanched broccoli and char for 1-2 minutes, allowing it to develop slight blackening on the edges.

Turn off the heat and immediately add the garlic and ginger, tossing to coat in the residual heat.

Sprinkle over the roasted soy pumpkin and sunflower seeds and serve warm.

Serving Suggestions

Pair with grilled chicken, salmon, or tofu for a balanced meal.

Toss with rice or noodles for a quick, satisfying dish.

Drizzle with extra soy sauce or sesame oil for additional flavor.

This quick, fresh, and flavorful lunch is all about simplicity and quality ingredients. The halved, butterflied, and beaten-out chicken breast is seasoned with sea salt, organic pepper, and lemon zest for a bright, fragrant kick. Served alongside charred hispi cabbage infused with garlic, this dish is light, satisfying, and ready in minutes.

Ingredients (Serves 1)

½ chicken breast, butterflied, halved, and beaten out

½ hispi cabbage, cut into wedges

1 clove garlic, finely sliced

Zest of ½ lemon

Juice of ½ lemon

Sea salt & organic black pepper

1 tbsp olive oil

Method

Prepare the Chicken:

Halve the chicken breast, then butterfly each piece and gently beat out until even.

Season both sides with sea salt, organic black pepper, and lemon zest.

Cook the Hispi:

Heat half the olive oil in a pan over medium-high heat.

Place the hispi wedges cut-side down and cook for 3–4 minutes until charred.

Flip, add the sliced garlic, and cook for another 2 minutes. Remove from the pan.

Cook the Chicken:

In the same pan, add the remaining olive oil and sear the chicken for 2–3 minutes per side until golden and cooked through.

Squeeze over fresh lemon juice before serving.

Serve & Enjoy:

Plate the chicken with the charred hispi, letting the garlic-infused oil add extra flavor.

A final pinch of sea salt and a touch more lemon juice, and you’re good to go!