Oats are such a nutritional powerhouse and certainly one of my favourite breakfast meals! They make the perfect warming nourishing breakfast porridge in the colder months. And are fresh and delicious eaten cold as overnight oats paired with summer fruits in the warmer weather. What’s even better is you can make a large batch prepped for the next few days ahead. Now there’s no excuses for breakfast in a hurry!
Peanut Butter everythang!! To be more precise, Peanut Butter Fudge. With a twist… boosted with protein thanks to beauty benefiting collagen protein and Mayver’s new Protein Peanut Butter. This peanut butter is simply roasted peanuts, peanut flour and a touch of salt, with no other additives.
Ok so I’ve been a little fudge obsessed since my Chocolate and Coconut Fudge recipes. But can you blame me?! This fudge is so quick to make, with minimal ingredients. And perfect for having a healthy dessert on hand, in bite size pieces.
Pumpkin soup is such an Autumn (or any time of year!) favourite. It’s quick, easy and nourishing and provides powerful antioxidants. The added carrot, ginger and Australian Extra Virgin Olive Oil not only give it a refreshing taste, but add some great health benefits and aid liver cleansing and detox. Pumpkin soup is perfect for a light meal or entrée. If I’m having this as a main meal, I sometimes fill it out with a serve of shredded chicken and top with pumpkin seeds for a protein hit and a well balanced meal.
Miso is traditional Japanese seasoning made from soybeans and a grain (e.g. rice, barley, wheat, rye), fermented with salt and koji (a fungus). Before the fungus part grosses you out, this is the part that gives it health benefits, providing gut-friendly beneficial bacteria! Miso has a salty, umami flavour and is incredibly delicious as a soup and to flavour dishes.
How beautiful is Autumn?! I love watching the leaves change colour and feeling the mornings and evenings start to become cool and crisp. When the seasons change, different foods become available, and it also alters the food we feel like eating. Autumn is the perfect time to start incorporating nourishing and grounding foods in our diet, tantalising our tastebuds with sweet, sour and salty flavours and warming spices and herbs. And Thai cuisine would have to be one of my favourites for this season.
This Thai Coconut Pumpkin Chicken Bowl using Hart & Soul’s pouch soup is perfect for a healthy lunch or dinner, or be the envy of the office when you use it for your meal preps. Its infused with fragrant Thai flavours in a coconut pumpkin base, so all you have to do is add chicken and veggies, sauté, dish up and you’re done! Meal prep made easy. Read More
Is there anything better than a side dish of delicious oven-roasted potatoes?! No matter whether you prefer sweet, white or any other variety. Roasted as chips, fries, whole baked, hassleback or chopped in chunks. Seasoned with herbs, spices, garlic, olive oil or simply salt & pepper. There is no denying the humble potato is versatile, incredibly delicious and so simple to cook! Here’s the low down the health benefits, glycemic index, AND one of my favourite family friendly and oh so simple potato recipes!
Take your snack attack to the next level with this healthy, nutritious, super creamy, gorgeous hot pink homemade hummus dip. Perfect with raw chopped veggies, homemade roasted veggie chips, rice crackers, or as a sandwich spread.
Hello beet hummus & smashed avo toast!
Made with dates, seeds and vegan protein powder, these bliss balls make the perfect guilt-free healthy treat or pre-workout snack to satisfy a sweet tooth or chocolate craving.
A plant-based meal perfect for lunch or dinner, entertaining guests or meal-prep. These protein and fibre rich vegan ‘meatballs’ made with black beans and mushrooms will make you forget you’ve even skipped the meat. You’ll be a Meatless Monday pro in no time!
A quiche or tart makes an easy healthy lunch or dinner with extra leftovers, or even a pre-made breakfast on the go. It’s a great dish to use up all your leftover veg at the end of the week. You can make it without a base as a frittata if you prefer. Serve it up with extra veg on the side such as a fresh green salad or steamed green beans.