Sunshine breakfast yogurt bowls, made with passion fruit, mango, kiwi, banana, toasted coconut, and a kiss of maple syrup.

A gluten free marbled chocolate buckwheat banana bread recipe, perfect for breakfast, dessert or a little sweet snack.

An end of summer roasted vegetable and quinoa salad, with roasted aromatics and lots of herbs.

Vegan and gluten free raspberry cocoa overnight oat pots, perfect for busy mornings on the go.

A crispy quinoa salad recipe for when there’s leftover quinoa in the fridge, topped with hard-cooked eggs and sliced avocado.

A favourite frittata, made with roasted sweet potatoes, broccoli and tangy feta cheese. A perfect easy lunch option!

A garden mozzarella di bufala salad perfect for warm weather, loaded with lots of fresh veggies and topped with lemon juice and olive oil.

A smoky veggie chilli packed with marinated tofu, kidney beans and lots of spices!

Sweet potato stacks with crispy kale and poached eggs – simple enough for a weeknight meal, sophisticated enough for Mothers’ Day brunch!

A supergreen salad with the creamiest cashew dressing there ever was, packed with lots of plantbased protein!

This vegan and gluten free 4-ingredient black pepper tofu is the perfect topping for a big salad or buddha bowl!