This delectable and colourful bowl is so simple to make, you will want it for lunch every day! You can mix-up the veggies and wholegrain choices for more variety and adjust the spices that you add to the yoghurt dressing to suit.
This dish is so delicious that even the kids will love it! It’s plant-based at it’s best, loaded with fibre from legumes, grains and veggies and the sweet taste of currants and cinnamon. Easy to prep and cook, it is perfect for meat-free Monday or a simple weeknight meal.
This Ottolenghi inspired salad is loaded with herbs and flavour to reinvigorate your love with salad and greens! Herbs count towards our daily plant intake and this dish has three plant points per serve.
This dish is so simple but deliciously tasty, lean and balanced. It is perfect for those trying to manage their appetite and their weight. Look for Aussie Barramundi to support local industry and get the freshest produce available.
This bean and quinoa salad is not only a satisfying and tasty lunch, but cheap as chips too! I use canned beans (unsalted varieties where possible) for convenience and speed. It is a dish that can be prepared the night before or on the weekend to last a couple of days in the fridge.
Eggs are an excellent, high protein option for breakfast and are a great way to keep your appetite at bay through until lunchtime. If you have been struggling to manage your weight, this may help you get on top of it once and for all. Research shows that people who eat a higher protein breakfast are better able to manage their hunger throughout the day. Try it!
This one is for the meat-lovers! Lean and juicy, steak never tasted this good! Pair it with pumpkin mash and steamed greens and this is the perfect easy meal for a mid-week dinner or high protein recovery meal after an intense exercise session.
This is one of our most popular salads and always on high rotation in my house during the warmer months. It is perfectly balanced with wholegrains and plant protein and can be enjoyed as a meal or a side. The fresh citrusy dressing, pomegranates seeds, herbs and dukkha offer a flavour explosion you’ll want again and again.
Everyone loves tacos as they are an easy and fun way to feed family or friends. You can pretty much prepare all of the components ahead of time (fishcake mixture uncooked), the savoury yoghurt (probiotic) and the onion, chilli and mango salsa (prebiotic). They are light and great for your gut!
This vegan curry is so light that it can be enjoyed even on a balmy summer evening.
It's loaded with prebiotic fibres and resistant starch rich foods to feed healthy gut microbes, and topped with fresh summer greens and mini-roma tomatoes for a vitamin C boost to break down phytates in the grains and legumes.
Cauliflower are in abundance in Autumn and Winter in Australia. The name comes from the Latin word ‘caulis’ (cabbage) and flower. They come from the Brassica family of vegetables, known for their disease-fighting properties.
We often refer to this as our ‘anti-ageing salad’ as it is jam packed with good oils, vitamins & minerals, antioxidants and low GI grains. We have combined flavoursome herbs and fresh seasonal produce with a splash of salt-reduced Asian sauces to provide a taste experience that you will want to revisit again and again. Topped with a lovely fresh fillet of salmon, the fish oil helps to reduce excessive inflammation in the body and may be useful in protecting our heart & joints, improving brain function and reducing our risk of some cancers. Leaf herbs such as coriander and cruciferous vegetables like broccolini were added as rich sources of antioxidants. Ginger has been traditionally used to stimulate appetite and soothe the digestive system and avocado provides a bonus dose of folate. Lime is loaded with Vitamin C and tops off this simple to prepare lunch or dinner salad. We hope you enjoy it.
This vibrant baby beet salad is rich in colourful vegetables, vitamins, minerals and antioxidants. Perfect for any time of the year, it is tossed with seasonal herbs and is begging for your personal touch, whether it be walnuts, watercress or white wine vinegar. A crumbling of Greek or goat’s feta adds protein to the dish, which will make it satisfying enough on its own as a small meal. Wrapping the beets in foil to bake in the oven gives them a sweet flavour not experienced with boiling. A sprinkling of lightly roasted walnuts add extra good fats for brain function and before you know it, this salad will become a year-round staple in your household.