• Protein bars

    Protein bars

    Make your own homemade protein bars for a post-workout boost. They’re made with protein powder, bananas, nut butter and a blend of seeds

    Easy
  • Air fryer roasted veg

    Air fryer roasted veg

    Air-fry vegetables instead of baking in the oven, then serve as a side with your favourite mains

    Easy
  • Seedy gremolata

    Seedy gremolata

    Toast mixed seeds with crushed garlic, parsley and the zest and juice of a lemon to make gremolata. It’s a great topping for salads, pasta, meat and vegetables

    Easy
  • Quick Japanese-style rice salad

    Quick Japanese-style rice salad

    Use up leftover rice to make a salad packed with prawns, edamame beans, radish, cucumber, avocado and spring onions, tossed in a mirin and ginger dressing

    Easy
  • Marinated feta & broad bean crush flatbreads

    Marinated feta & broad bean crush flatbreads

    Marinate feta to make the most of it if you’re not using up the whole block. This lasts for a week in the fridge and the flavour keeps improving. Serve with flatbreads

    Easy
  • Yogurt, chickpea & spinach curry

    Yogurt, chickpea & spinach curry

    Serve this light and creamy chickpea curry with a half-quinoa, half-rice mixture for more fibre and protein. It’s healthy and low in fat and calories

    Easy
  • Raspberry & mango yogurt parfait

    Raspberry & mango yogurt parfait

    Need a quick, prep-ahead dessert? This raspberry and mango parfait is ideal. If you have any crumble mix leftover, you can eat it for breakfast the next day

    Easy