Get your motor running with our tasty mocha smoothie - an instant energy burst! Method. Nutritional Information Per Serve. Energy. Protein. 76.

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1 Mocha Smoothie SERVES 1 PREP 5mins COOK 0min V GF EF NF Get your motor running with our tasty mocha smoothie - an instant energy burst! 2/3 cup milk 2/3 cup cottage cheese 1 pitted date 1 Combine all ingredients in a blender and whizz until smooth. 2 tsp cocoa powder Sat. 1 tsp instant coffee kj 76.8g 18.1g 7.4g 10.7g 1/4 tsp cinnamon 1/2 cup ice cubes 18.4g 570cal 14.9g 2 scoops vanilla protein powder

2 Spring Grapefruit Jar Salad SERVES 1 PREP 5mins COOK 0min V GF EF NF Ideal lunch to prepare the night before and pour in dressing just before serving. 20g baby spinach leaves 400g tin chickpeas, rinsed & drained 1/2 pink grapefruit, flesh cut into cubes 1/4 red onion, finely sliced 1 Fill a large jar (or bowl) with salad ingredients: spinach, chickpeas, grapefruit, onion, avocado and feta. 2 Shake or toss with dressing just before serving. 1/3 avocado, cubed Sat. 50g feta cheese, crumbled kj 26.7g 37.9g 15.6g 13g Dressing 43.6g 692.4cal 7g 1 tsp Dijon mustard 2 tsp lemon juice salt & pepper, to taste 3 tsp olive oil

3 Kale, Broccoli & Pea Pasta SERVES 2 PREP 5mins COOK 15mins V GF EF Simple, fresh and tasty, just the way pasta should be. 300g dried spiral pasta (or gluten-free pasta) 300g broccoli, cut into florets 1 Bring a large pot of salted water to the boil. Add pasta and cook until almost cooked, but still firm. Add broccoli and peas and cook for one more minute. Drain and set aside. 250g frozen peas 1tbs olive oil 1 red onion, finely chopped 3 tbs pesto 1 tsp dried chilli flakes 2 Heat oil in a large frypan over medium heat. Add onion and cook until beginning to soften. Add pesto and chilli and cook for another minute, then add kale leaves and cook for 2 minutes more. 3 Stir through drained pasta mixture, adjust seasonings and top with parmesan to serve. 1/2 bunch kale, stem removed & leaves roughly chopped 75g parmesan, grated Sat kj 38.6g 65.2g 18.9g 12.5g 40.9g 821.4cal 11.1g

4 Breakfast Huevos Rancheros SERVES 1 PREP 15mins COOK 25mins V GF DF NF Huevos (pronounced "weboz") means eggs in the style of the Mexican rancheros, or farmers. While it's traditionally a breakfast dish, we also love it for lunch! 1 tbs olive oil 1/2 onion, finely chopped 1/2 tsp ground cumin 1/2 tsp smoked paprika 1 Preheat oven to 200 C. Heat 2 tsp oil in a saucepan over low heat. Add onion and cook for a few minutes. Add spices and continue to cook for a few more minutes. Add beans and tomatoes and simmer gently for 15 minutes. Add capsicum and simmer gently for another 5 minutes. 1/4 tsp chilli flakes 2 Meanwhile, warm tortillas in the oven for 6-7 minutes. 125g tin kidney beans, rinsed 400g tin crushed tomatoes 1/2 red capsicum, deseeded & sliced 1/2 yellow capsicum, deseeded & sliced 1 small corn tortilla 2 eggs 1/4 avocado, sliced 2 tbs fresh coriander, leaves picked 1 lime, cut into wedges 1 small red chilli, deseeded & finely chopped 3 Heat remaining oil in a small frypan and fry eggs individually. 4 To serve, top warm tortillas with beans, egg, avocado and coriander with a squeeze of lime juice and a scattering of chilli. NOTE: Alternatively, you can heat the tortilla in the frypan after you've cooked your egg, then top with warmed beans and egg; heat for a few minutes, or until tortilla is crisp kj 23.5g 43.9g 17.6g Sat. 10.3g 43.2g 696.9cal 21.1g

5 Roast Pumpkin Chickpea Salad SERVES 2 PREP 15mins COOK 40mins V GF EF A perfect take-to-lunch salad with equal parts sweet, creamy and crunchy! 400g pumpkin 1/4 red onion, cut into wedges 2 garlic cloves, unpeeled 1 tbs olive oil 1/2 tsp ground cumin salt & pepper, to taste 2 x 400g tins chickpeas, drained & well rinsed 1/2 cup frozen peas, defrosted in a bowl of boiling water 50g baby spinach 1 Preheat oven to 180 C. Wash pumpkin and roughly cut into 3cm cubes (leave skin on) and cut onion into thin wedges. Toss with garlic, 2 tsp of oil, cumin, salt and pepper and place on a baking paper-lined oven tray. Roast for approximately 40 minutes or until veggies are just starting to brown, then remove from the oven. 2 To make the dressing, whizz together dressing ingredients, including one clove of roasted garlic (discard the other one). 3 To assemble the salad, combine chickpeas, peas, spinach, roast pumpkin and onion with dressing. Toss well, then sprinkle over feta and walnuts. 50g feta, crumbled Sat. 50g walnuts, chopped kj 29.1g 53.3g 23.2g 8.5g Dressing 49g 824.1cal 17g 1 tbs olive oil 1 tbs lemon juice 1 lemon, zested

6 Grilled Haloumi with Greek Salad SERVES 2 PREP 5mins COOK 10mins V GF EF NF The best cheese is grill-worthy! Enjoy this Mediterranean meal in 10 minutes. 400g haloumi, cut into 1cm thick slices1 Heat a non-stick frying pan or griddle pan to mediumhigh heat and grill haloumi slices for a couple minutes 1/2 lemon, cut into wedges, to serve each side until golden. Greek Salad 1/4 red onion, finely sliced 2 To prepare the salad, place all salad ingredients into a bowl and toss until combined. Serve with grilled haloumi, season with salt & pepper and a squeeze of lemon. 500g cherry tomatoes, halved 1 cup kalamata olives 2 continental cucumbers 1/2 iceberg lettuce kj 47.8g 13.9g 8.1g Sat. 24.9g 1 tbs fresh dill 1 tbs olive oil 55g 768.5cal 13g 2 tsp lemon juice

7 Quick Banana Pancakes SERVES 1 PREP 5mins COOK 5mins V GF NF These pancakes are quick, easy and delicious! Feel free to play around with the recipe by adding some vanilla extract or peanut butter for extra oomph. 3 eggs 1/4 tsp baking powder 1/2 tsp ground cinnamon 2 medium bananas, mashed 1 tbs coconut or olive oil 1/2 cup raspberries, fresh or frozen 1/3 cup natural yoghurt 1 Blend eggs, baking powder and cinnamon until well combined. Add banana and give a short blitz to just combine. NOTE: the trick to this recipe is to not over - or under - blend the mixture. 2 Heat one teaspoon of oil in a small frypan over medium heat. Once hot, add 1/4 of mixture, tilting pan to cover the base. Cook until bubbles appear and the bottom is cooked, then gently flip over and cook the other side. Keep warm whilst cooking the remaining mixture. 3 Serve with raspberries, yoghurt and sprinkle over almonds. Sat kj 23.9g 48.6g 9.3g 8.2g 34.7g 623.8cal 34.4g

8 Sweet Potato & Toasted Walnut Tacos SERVES 2 PREP 10mins COOK 25mins V GF EF Sweet, spicy, crunchy, delicious! 2 tbs miso paste 2 tbs maple syrup 2 tbs rice wine vinegar 400g sweet potato, cut roughly into 2cm cubes 1 Preheat oven to 220 C and line a baking tray with baking paper. 2 Place miso, maple syrup and vinegar in a small freezer bag, add sweet potato and toss well. Remove sweet potato (but keep the bag) and place on baking tray. Add walnuts, spice mix and tamari to freezer bag and toss well to coat. 80g walnuts, roughly chopped 3 Bake sweet potato for 20 minutes, tossing half way 1/2 tsp Mexican chilli spice mix (or a through, then add walnuts and cook for another 5 combination of chilli, cumin & paprika) minutes. Remove from oven and cool slightly. 2 tbs tamari (or soy sauce) 8 cabbage leaves, washed 1 avocado, diced 4 Add to cabbage leaves with avocado, onion, yoghurt and coriander. Season with salt and pepper to serve. 1/2 red onion, thinly sliced Sat. 1/3 cup natural yoghurt kj 19.7g 51.6g 16.2g 8.7g 1/4 bunch fresh coriander, roughly chopped salt & pepper, to taste 56.7g 822.5cal 32.2g

9 Breakfast Quinoa with Banana & Blueberries SERVES 2 PREP 5mins COOK 15mins V GF EF A protein-packed breakfast that's also gluten-free. Make the two serves so you can freeze the extra portion or use as a snack. 3/4 cup mixed quinoa (red & white) 1 1/4 cup milk 1 tsp maple syrup 1 small banana, sliced 2 tbs frozen blueberries 2 tbs walnuts, roughly chopped 1/2 cup milk, extra to serve 1 Note: This breakfast is best made as 2 serves. You can freeze the second portion or use it as a snack. Rinse quinoa in a sieve with cold watter. 2 Heat milk in a saucepan over medium heat until warm, then stir quinoa into milk. Simmer until liquid has been absorbed, between minutes. 3 Remove from heat, stir in maple syrup, blueberries and extra milk (if desired), then top with banana and walnuts. Sat kj 19.3g 60.8g 6.8g 6g 24.9g 553.6cal 26.6g

10 Tofu Sandwich with Ensalada Chilena SERVES 2 PREP 10mins COOK 5mins V GF NF Our vegetarian take on a Chilean steak sanga! 1/2 red onion, finely sliced 1 tomato, diced 1 Combine onion with tomato, coriander, oil and vinegar for the ensalada. Season with salt and pepper and set aside to let flavours infuse. 1/4 bunch coriander, roughly chopped2 Heat a grill pan over high heat, brush or spray tofu with oil and cook for a few minutes each side till 2 tsp olive oil golden. Season with salt and pepper. 2 tsp red wine vinegar salt & pepper 300g firm tofu 2 tbs good quality mayonnaise 3 To assemble, toast bread, spread with butter, top one slice with mayo, avocado, tofu and ensalada and remaining toast slice. 3/4 avocado, sliced Sat. 4 slices thick wholegrain (or gluten free) bread kj 25.5g 33.7g 12.3g 12.9g 1 tbs butter 55.7g 758.3cal 6.1g

11 Falafel Salad SERVES 1 PREP 5mins COOK 2mins V VE GF DF EF NF Fresh, flavourful and vegan, this is the perfect lunch - with or without the wrap. 6 x (pre-made) falafel balls 75g mixed salad leaves 2 medium tomatoes salt & pepper, to taste 1 tsp extra virgin olive oil 1/4 lemon, juiced 2 tbs hummus 1 tsp fresh coriander, chopped 8 green olives (optional) 1 Heat falafel balls according to packet instructions. Toss salad and tomatoes with salt and pepper, olive oil and lemon juice. Serve warmed falafel with salad, olives, hummus and a sprinkle of fresh coriander kj 30.3g 17.1g 495.9cal 29.8g 12.2g 17.7g Sat. 4.6g

12 Vegetarian Bolognese SERVES 2 PREP 10mins COOK 30mins V GF EF NF A vegetarian alternative to a classic family favourite. 2 tbs olive oil 1 onion, finely chopped 2 tbs dried Italian herbs 2 garlic cloves, crushed 200g mushrooms, roughly chopped 400g tin crushed tomatoes 400g tin lentils, drained & rinsed salt & pepper, to taste 220g gluten-free or regular spaghetti 4 tbs parmesan, grated 1 Heat oil in a medium non-stick frypan over medium heat. Sauté onion, herbs, garlic and mushrooms for a few minutes. 2 Add lentils, tomatoes and passata. Bring to a simmer and cook for minutes, or until sauce has thickened. Adjust seasonings. 3 Meanwhile, bring a large pot of salted water to the boil. Add pasta and cook, stirring occasionally, until al dente. Drain. 4 To serve, toss sauce through hot pasta and sprinkle with parmesan and feta. Sat kj 26.6g 70.1g 14.7g 8g 27.8g 671cal 9.1g

13 Miso Tofu SERVES 2 PREP 10mins COOK 20mins V VE GF DF EF NF We love this easy tofu dish - great with steamed rice, in a homemade burger (with extra mustard and miso), or gently stirred through a leafy green salad. 1 tbs red miso paste 1 Preheat oven to 200 C. 1 tbs wholegrain mustard 2 tbs mirin (Japanese cooking wine) 600g firm tofu, cut into 1cm slices 2 Combine miso, mustard and mirin. Pour over tofu slices and set aside to marinate for 10 minutes (longer if you prefer a more intense flavour). 3 Place tofu in an ovenproof dish, brush liberally with marinade and bake for 20 minutes or until beginning to brown, spooning over marinade twice during cooking process. Sat kj 38g 11.5g 11.4g 3g 22.7g 436.2cal 9.4g

14 Grilled Broccoli Steaks SERVES 2 PREP 5mins COOK 5mins V VE GF DF EF Quite possibly the easiest side dish in the world. This can be done on a grill pan or barbecue. 1 tbs coconut oil 1 Preheat grill pan or barbecue to hot. 4 heads broccoli, cut into 2cm slices salt & pepper, to taste 2 tbs almonds, roughly chopped 1 small red chilli, deseeded & thinly sliced 2 Brush broccoli with oil and cook for a few minutes on both sides until charred. 3 Squeeze over lemon juice, season with salt and pepper and scatter over almonds and chilli to serve. juice of 2 lemons Sat kj 19.3g 2.8g 15.3g 9.6g 16.7g 273.2cal 2.6g

15 Poached Eggs with Smashed Avocado & Tomato SERVES 1 PREP 10mins COOK 5mins V GF DF NF This beautifully flavoured breakfast is perfect for more relaxed mornings. 1 tsp white vinegar 4 eggs, at room temperature 2 slices gluten-free or wholegrain bread 1/2 avocado 1 lemon wedge 6 cherry tomatoes salt & pepper, to serve 1 Bring a small saucepan of water and vinegar to the boil, then reduce to a very gentle simmer. Crack one egg into a cup or small bowl and add to simmering water VERY slowly and gently. Repeat with other egg. Cook for a few minutes or until cooked to your liking, spooning water over the top of eggs to cook through. 2 Remove eggs with a slotted spoon and drain any extra water on a clean tea towel or paper towel. 3 Toast bread, spread with avocado and squeeze over lemon. 4 Pop eggs on toast and top with tomato. Season with salt and pepper to serve. Sat kj 27.2g 32.9g 7.8g 8.1g 34.5g 565.8cal 5.7g

16 Greek Pies SERVES 4 MAKES 8 PREP 10mins COOK 20mins V Beef out this cheesy vegetarian pie with a leafy salad, or just enjoy as is. 4 eggs 1 Preheat oven to 200 C. 300g cream cheese 4 garlic cloves 2 sprig fresh oregano 1/2 cup fresh mint 2 lemons, zested 200g feta 4 sheets shortcrust pastry, thawed 2 x 200g box frozen spinach, defrosted 80g flaked almonds olive oil spray 2 Blend together eggs, cream cheese, garlic, herbs and lemon zest, and whizz until smooth then stir through crumbled feta. 3 Cut each pastry sheet into 2 and make a 2cm cut on each corner on the diagonal. 4 Divide spinach between the 8 squares and fold up the sides, overlapping the corners, to form an edge around the pie. 5 Add egg mixture and sprinkle over almonds, give a quick spray with oil and bake for minutes. Serve with a side salad (3 pies per serve, freeze the rest or serve as snack). Sat kj 28.4g 3.3g 8.5g 25.9g 52.8g 617cal 2.1g

17 Perfect Garden Salad SERVES 2 PREP 5mins COOK 0min V VE GF DF EF NF Super simple, super delicious! This is a great little recipe to have up your sleeve. 400g mixed lettuce leaves 1 Whisk together all dressing ingredients. 4 tomatoes, sliced 4 Lebanese cucumbers, sliced 1/2 cup fresh parsley, chopped Dressing 2 Gently toss with salad ingredients in a bowl just before serving. 1 tbs extra virgin olive oil Sat. 1 tbs balsamic vinegar 818.4kj 6.5g 13g 8.6g 1.6g 1 tsp wholegrain mustard 1 garlic clove, crushed 10.9g 195.5cal 12.4g salt & cracked pepper 1/2 red onion, thinly sliced