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Recipe: Healthy Veg Frittata

(serves 6)
Prep: 20 mins
Cook: 30 mins

2 1/2 cups flour or 2 cups chickpea flour1 ¼ cups water
¼ cup ground flaxseed
1 tsp ground turmeric
½ tsp bicarbonate of soda
1 tsp dried oregano
1 tbsp nutritional yeast
1 medium courgette, sliced
2 large tomatoes, sliced
1 red onion, sliced
3 cloves of garlic, chopped finely
A generous sprinkling of sea salt and black pepper
1 tbsp avocado oil

1. Preheat the oven to 180°C, or 160°C for a fan assisted oven.
2. Add the oil tio an ovenproof frying pan over a low heat. Add the onion and cook until soft and lightly browned.
3. Add the sliced courgette and tomatoes in a layer over the onion. Allow them to cook for a few minutes to just soften. Flip and cook for 2 minutes more.
4. Add all the other ingredients (except water) to a separate bowl and combine together well.
5. Add the water and whisk together to create a batter.
6. Pour the batter to completely cover the vegetables.
7. Place the plan in the oven and cook for 20 minutes until golden brown.
8. Flip pan onto a plate to remove and serve.

Recipe: No Bake Cookie Dough Balls

These cookie dough balls are a perfect post-workout snack, especially if you work out in the mornings and are in a rush to get to work. They keep for a really long time, so one batch should see you through the week. They’re so easy to make- there’s no chopping, no baking, no waiting time before you can eat them. The dates give them their sweetness, making them great for popping in a small tub or old jar to keep in your bag in case you feel like a 3 pm sugar-hit.

100g oats
30g dates
2 egg whites
30g peanut butter
30g cacao nibs
Pinch of salt

Whizz the oats and dates in a blender. Place in a bowl and mix in the peanut butter, egg whites, and salt. Once combined, add the cacao nibs, and stir until spread evenly.
Take scoops of the mixture and roll between your hands into small balls. Place on baking parchment or baking tray until all mixture is used.

Recipe: One Pan Honey Mustard Jackfruit


  • 2 tins Jackfruit drained
  • 2 cups sweet potatoes
  • 3 large carrots, sliced into ½ inch thick chunks 
  • 1  onion, cut into chunks
  • 1 chopped up head of broccoliFor glaze
  • ¼ cup honey
  • ¼ cup grainy dijon mustard 
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1/4 tsp paprika
  • Generous salt and pepper


  1. Preheat oven to 220 degrees C. Drizzle a large pan with oil and place in oven.
  2. Add jackfruit, sweet potato, carrot, onion and into a large bowl.
  3. In a separate bowl or jug, mix together honey, dijon mustard, olive oil, curry powder, paprika and salt and pepper.
  4. Pour dressing over dry ingredients and toss together to combine and fully coat all the veggies.
  5. Remove pan from oven and place on safe surface. Gently place veggies in, careful not to spit oil. Sprinkle with salt and pepper. Bake for 25-35 minutes, rotating the pan, stirring vegetables halfway through to encourage even cooking. Y
  6. Remove from the oven and immediately garnish with fresh chopped parsley.

Recipe: Instant Oat Pancake Cereal

If you can’t decide between pancakes and cereal, hop aboard the pancake cereal wagon. You’ll have seen this all over TikTok and Instagram, but this recipe has more protein and uses a sugar substitute to deliver the same flavour with some bonus benefits. This comes in at about 10g protein per portion. This recipe makes enough pancake cereal for four servings, and they reheat well enough to be saved for a few days. Serve with Greek yoghurt or vegan bacon strips for even more protein, or they even make an alternative for those endless snacks like crips or popcorn when you need a movie-watching hands-busy option.

100g flour
3 scoops instant oats
75g stevia (I used stevia and erythritol)
2 tsp baking powder
190ml milk
5 eggs
2tsp vanilla extract

Combine the flour, oats, stevia, and baking powder completely. Add in the eggs and mix together until all egg liquid is gone. Slowly add in milk, stirring until mixed. Add in the vanilla, and whisk until as smooth as possible.
Pour into a squeezy bottle (an old ketchup bottle or similar is ideal), and form small circles of pancake batter into a frying pan. A non-stick pan should not require oil and will give the pancakes an even golden colour.
Once small bubbles form, turn over and cook on the other side. Once golden all over, set on kitchen paper so they don’t get soggy while you cook the remaining batter.

Serve with toppings of choice. Try:
Stewed apples and cinnamon
Bananas and zero syrup
Grilled peaches and honey
Yoghurt and cacao nibs
Mascapone and berry compote
Mixed frozen berries and icecream for a healthy dessert