RECIPES

Lemon and Dill Butter Garlic Chicken and Asparagus

30min · Gluten free · 4 servings

Pan seared butter-garlic chicken and asparagus in a tasty lemon and dill sauce!


• 1 lb Asparagus

• 1 tbsp Dill, fresh

• 4 cloves Garlic

• 1 Lemon, juice and zest


Canned Goods

• 1/2 cup Chicken broth


Baking & Spices

• 1 pinch Red pepper flakes

• 1 Salt and pepper


Oils & Vinegars

• 1 tbsp Oil


Dairy

• 3 tbsp Butter


Quinoa, Avo, Apple & Pomegranate salad:

20min · Gluten free · 2 servings

Ingredients:

  • 2 cups cooked quinoa (red & white)
  • 1 medium avocado - cubed
  • 2 green apples - thinly sliced
  • 2 handfuls sugar snaps - blanched
  • 60g feta
  • 1 handful baby spinach
  • 4 TBSP pomegranate rubies

  • Mix gently together and finish with a low oil dressing.


Vegan fajita bowl

20min  · 2 servings

Ingredients:

• 1 Avocados, ripe

• 1 small bunch Coriander

• 1 ears Corn

• 1 tin Kidney beans, red

• 2 Limes

• 1 cup of red cabbage, wedge

• 2 Sweet potatoes, small

Pasta & Grains

• 1 cup Brown rice or quinoa, cooked


Baking & Spices

• 1/4 tsp Cayenne pepper

• 1 portion Easy vegan fajita filling

• 1 tsp Paprika, smoked

• 1 Salt and pepper


Oils & Vinegars

• 1 Olive oil


Nuts & Seeds

• 1 tsp Cumin

Lay out in a bowl and enjoy!


Recipe of the Month: Gut-Friendly Smoothie

Kickstart your day with this delicious and nutritious smoothie that's packed with gut-friendly ingredients!

Ingredients:

  • 1 cup kefir or yogurt
  • 1 banana
  • 1/2 cup frozen berries
  • 1 tbsp chia seeds
  • 1 tbsp honey (optional)
  • 1/2 cup spinach
  • 1/2 cup water or coconut water

Directions:

  1. Combine all ingredients in a blender.
  2. Blend until smooth.
  3. Pour into a glass and enjoy your gut-friendly smoothie!

Festive roasted -baby beetroot & cherry salad with balsamic vinaigrette

Prep time : 10min cook time: 20min total: 30min

Ingredients:

4-6 baby beetroots - peeled and cut into rounds

1tbs olive oil

salt and papper

med bag rocket

1cup cherries - pitted and halved

half a cup roasted hazelnuts/ almonds( chopped)

1 round feta

dressing

2tbs balsamic vinegar

2tbs olive oil

2 teaspoons honey

pinch of sea salad

black pepper

Directions:

Pre heat oven to 200 degrees celcius and prepare baking sheet with cooking spray.

Place sliced beetroot on baking sheet and toss with salt, pepper and olive oil.Bake for

20 minutes flipping half way through.

Prep the dressing in a small bowl or a jar with a lid.

by adding balsamic, olive oil, honey, salt and pepper. Shake to combine.

In a serving bowl place rocket, roasted baby beetroot, cherries, hazel nuts, and feta.

Add dressing when ready to serve.