Breakfast

Wild Blueberry Overnight Oats

Servings; 1 person

Ingredients:
1/2 cup GF oats
2 tbsp chia seeds
1/4 teaspoon ground cinnamon
2 tbsp blueberry powder
1/2 cup unsweetened almond milk
1/2 cup frozen wild blueberries

Method:
Mix together the oats, chia seeds, ground cinnamon and blueberry powder. Add the almond milk and frozen blueberries and gently stir to combine.

Mix together the oats, chia seeds, ground cinnamon and blueberry powder. Add the almond milk and frozen blueberries and gently stir to combine.

Chefs notes :
I love to add a sprinkle of cacao chips and fresh blueberries!

Launch

Tomato Salad

Serves: 4 people

Ingredients:
1 large ripe tomato, thinly sliced
1⁄2 cup fresh basil, finely chopped
2 spring onions, finely sliced
Juice and zest of 1⁄2 lemon
2 tbsp olive oil
1 tsp honey
Pinch of salt and pepper to taste

Method:
Arrange the slices of tomato in a circle on a serving plate. Sprinkle with the basil and spring onions.
In a separate bowl, whisk together the lemon zest and juice, olive oil, honey and seasoning.
In a separate bowl, whisk together the lemon zest and juice, olive oil, honey and seasoning.

Chef’s notes :
If you feel like being artistic, you could use a variety of tomatoes, both in shape and in colour.

Dinner

Haricot Bean Soup

Serves: 4 people

Ingredients:
2-3 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 leeks, chopped
2 stalks celery, chopped
8 cups vegetable stock
2 large tomatoes
1 tin haricot beans
2/3 cup chopped parsley
freshly ground black pepper

Method:
Heat the olive oil in a saucepan, add the onion and fry gently for 2 minutes.

Add the carrots, leeks, and celery and cook for a further 5 minutes.

Add the tomatoes and stock, bring to the boil, then turn down the heat and simmer for 30 minutes, until the vegetables are soft.

Add the beans and heat through before stirring in the parsley and black pepper just prior to serving.

Chefs note;
Sprinkle some nutritional yeast on top - trust me!

Snack

Dark chocolate chickpea bites

Makes XX

Ingredients:
1 can chickpeas
3/4 cup Darck chocolate chips
1 tsp coconut oil

Method
Pre heat oven to 180°. Drain your can of chickpea and lay on tea towel to soak up excess moisture. Gently rub the chickpea with the side of the tea towel. Bake for about 50 minutes until the chickpeas turns golden brown, they need to look very dry and crispy. If you find that after 50 minutes your chickpeas are still soft then keep baking, whilst keeping a close eye on them.

Melt your dark chocolate and coconut oil together over a pan of boiling water until well melted and combined. Once you remove your chickpeas from the oven, drizzle over your dark chocolate to cover the chickpeas, make sure all your chickpeas is covered.

Prepare a tray that fits into your freezer and scoop 1 tbsp of the chocolate covered chickpea. Repeat until you do the entire mixture, this should make(xxxx)

Chefs note;
You can store these for up to 1 week inn a airtight container in the refrigerator.

smoothie

Blueberry Coconut Super Smoothie

Makes: 2 glasses

Ingredients :
1 cup fresh blueberries
1/2 cup coconut water
1 frozen banana
Juice of 1 lime

Method:
Blend all the ingredients together in a blender until smooth.