Mini okonomiyaki fritters with a spicy healthy ‘mayo’. These are a super easy and the perfect brunch or even work lunch. Use up leftovers!

30 MINUTE Matcha rice bowls topped with gently steamed salmon and a ginger, cucumber, mint and sesame salad. Easy and delicious.

This gluten free, vegan sweet potato buddha bowl is dressed with a tahini maple dressing and is super easy to make!

Basil, Cherry Tomato, and Charred Sweet Corn Pasta with pesto and buffalo mozzarella. A mix of bucatini and courgetti to keep it light.

These Roast Almond Cookie Dough Bliss Balls are a vegan and refined sugar free energy ball that taste like cookie dough!

A delicious quinoa bowl topped with all the green things, rosemary marinated grilled chicken and a tasty pesto dressing!

Crispy Tofu baked in a smoky chipotle sauce and served with green vegetable filled rice, slaw and a deliciously simple guac.

This chicken schnitzel is baked not fried and has a wholesome wholegrain crust. Served with a lemon wedge & the perfect parmesan laced slaw

This quinoa bowl is topped with rainbow slaw, crispy roasted chickpeas and a super tasty spinach and yoghurt dressing! Healthy and delicious

This daal is fragrant and flavoursome with a creamy finish thanks to a little coconut cream. Super easy to make through!

This summer salad bowl is brimming with quinoa, grilled chicken, greens and a tasty stone fruit salsa. The perfect healthy lunch!

This baked salmon is served with a herb and citrus yoghurt sauce and a vegetable laden grain salad. Great textures and flavors.

Crispy baked tofu covered in a chilli and sesame sauce and served with fresh Asian Slaw and vermicelli noodles.

Grilled eggplant tossed with quinoa, spinach and zucchini and dressed in a creamy tahini dressing – it’s the perfect salad.

A lighter version of enchiladas filled with chicken or leftover turkey and vegetables in a home made roasted tomato and pepper sauce.

These flavoursome, crisp and golden salt and pepper prawns are so easy. Tossed in a gluten free coating and simply addictive.

This can be a vegan side or a whole meal thanks to the filling lentils. Love the colours of the beetroot hummus and spiced cauliflower

This gingerbread vegan ‘nice cream’ is super easy to make, topped with a stove top granola and perfect as dessert or breakfast.

Such a simple and delicious risotto full of bright fresh peas and juicy prawns. Finished with loads of lemon – Easy and tasty!

This lovely warm salad of roast broccoli, creamy feta and toasted pine nuts is the perfect side for your holiday spread – so easy to make!

These vegetarian enchiladas are filled with sweet potato and black beans and cooked in a homemade roast tomato enchilada sauce.