BREAKFAST

Raspberry Chia Pudding

Raspberry Chia Pudding

Serves 1
Calories 250 kcal per serving

Ingredients

  • 20g chia seeds
  • 1/2 cup raspberries
  • 100g coconut milk
  • 1 tsp maple syrup
  • 1 tbsp desiccated coconut

Method

  1. Mash half of the raspberries and aadd to a jar.
  2. Add the chia seeds and coconut milk and mix thoroughly.
  3. Top with the remaining raspberries and drizzle with maple syrup.
  4. Chill in the fridge overnight and enjoy the next morning. Delicious with desiccated coconut sprinkled on top!

Serves 1
Calories 250 kcal per serving

Ingredients

  • 20g chia seeds
  • 1/2 cup raspberries
  • 100g coconut milk
  • 1 tsp maple syrup
  • 1 tbsp desiccated coconut

Method

  1. Mash half of the raspberries and aadd to a jar.
  2. Add the chia seeds and coconut milk and mix thoroughly.
  3. Top with the remaining raspberries and drizzle with maple syrup.
  4. Chill in the fridge overnight and enjoy the next morning. Delicious with desiccated coconut sprinkled on top!

LUNCH

Cauliflower, Pomegranate & Parsley Salad

Cauliflower, Pomegranate & Parsley Salad

Serves 2
Calories 180 kcal per serving

Ingredients

  • 1 head of cauliflower, cut into medium florets
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • ¼ medium red onion, thinly sliced
  • 2 tablespoons lemon juice
  • ⅓ cup fresh pomegranate seeds
  • 2 heaping tbsp fresh parsley, chopped
  • salt and pepper to taste

Method

  1. Preheat your oven to 200 C.
  2. On a baking sheet, toss the cauliflower florets with the oil and cumin. Spread out into the baking tray and season with salt and pepper.
  3. Thinly slice the red onion and place around the cauliflower on the baking tray.
  4. Roast for about 20 minutes, tossing once, or until cauliflower is browned in places.
  5. Take the cauliflower out and place in a large bowl. Pour over the lemon juice, pomegranate seeds and toss together. Next place in two bowls and add the chopped parsley.

Serves 2
Calories 180 kcal per serving

Ingredients

  • 1 head of cauliflower, cut into medium florets
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • ¼ medium red onion, thinly sliced
  • 2 tablespoons lemon juice
  • ⅓ cup fresh pomegranate seeds
  • 2 heaping tbsp fresh parsley, chopped
  • salt and pepper to taste

Method

  1. Preheat your oven to 200 C.
  2. On a baking sheet, toss the cauliflower florets with the oil and cumin. Spread out into the baking tray and season with salt and pepper.
  3. Thinly slice the red onion and place around the cauliflower on the baking tray.
  4. Roast for about 20 minutes, tossing once, or until cauliflower is browned in places.
  5. Take the cauliflower out and place in a large bowl. Pour over the lemon juice, pomegranate seeds and toss together. Next place in two bowls and add the chopped parsley.

SUPPER

Vegetable Tagine with Quinoa

Vegetable Tagine with Quinoa

Serves 6
Calories 650 kcal per serving

Ingredients

  • 1 tsp coconut oil or olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • ½ butternut squash, chopped into large chunks
  • 2 red peppers, chopped
  • 400g can chickpeas, drained
  • 400g can chopped tomatoes
  • 500ml vegetable stock
  • 1 tsp ground cinnamon
  • 1 tsp cumin
  • 2 tsp turmeric
  • 2 tsp paprika
  • small bunch coriander, chopped
  • small bunch mint, chopped
  • pomegranate seeds, to serve
  • 280g quinoa

For dressing:

  • 4 tbsp tahini
  • 2 tsp lemon juice
  • 6 tbsp almond milk

Method

  1. Heat the oil in a large frying pan and fry the onion over a medium heat for 3 minutes. Add the garlic and butternut squash, and cook for a further 7 minutes.
  2. Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 minutes.
  3. To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
  4. Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander, mint and the pomegranate seeds to finish.

Serves 6
Calories 650 kcal per serving

Ingredients

  • 1 tsp coconut oil or olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • ½ butternut squash, chopped into large chunks
  • 2 red peppers, chopped
  • 400g can chickpeas, drained
  • 400g can chopped tomatoes
  • 500ml vegetable stock
  • 1 tsp ground cinnamon
  • 1 tsp cumin
  • 2 tsp turmeric
  • 2 tsp paprika
  • small bunch coriander, chopped
  • small bunch mint, chopped
  • pomegranate seeds, to serve
  • 280g quinoa

For dressing:

  • 4 tbsp tahini
  • 2 tsp lemon juice
  • 6 tbsp almond milk

Method

  1. Heat the oil in a large frying pan and fry the onion over a medium heat for 3 minutes. Add the garlic and butternut squash, and cook for a further 7 minutes.
  2. Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 minutes.
  3. To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
  4. Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander, mint and the pomegranate seeds to finish.