Serves 4

Ingredients

1 tbsp olive oil

600g chicken breasts, chopped into large pieces

250ml crème fraiche

175g sun-dried tomato pesto

500g butternut squash ribbons/noodles

4 handfuls spinach

40g pitted black olives

30g grated cheese

Fresh or dried Italian herbs

Salt and pepper to season

Method:

1. Heat olive oil in a large frying pan and add the chicken pieces. Cook for 3-4 minutes on each side so that the chicken is browned. The set aside.
2. Add the crème fraiche and pesto to the frying pan and cook for 2-3 minutes on a medium heat.
3. Then add the chicken back to the pan, season with salt and pepper and cook for 5-10 minutes or until the chicken is cooked through.
4. When the chicken is nearly cooked, cover the squash noodles with boiling water, cover and leave to stand for 4-5 minutes.
5. Add the spinach for the last minute.
6. Serve the pesto chicken with the squash noodles and garnish with grated cheese, olives and fresh or dried herbs.
7. Enjoy!

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Ingredients:

120g oats

1 tbsp chia seeds

35g ground flaxseed

30g cooked, mashed pumpkin (you can use butternut squash too)

65g sliced almonds

4 chopped dates

2 tbsp honey or maple syrup

100g unsalted nut butter (almond or cashew work well)

1 tsp ground cinnamon

2 tsp mixed spice

25g crushed cornflakes or rice krispies

Method:

1. Preheat oven to 170 degrees C and line a baking tray.
2. Spread the oats, chia, flax and almonds onto the baking tray and bake for 9-10 minutes – mixing half-way through.
3. While this is baking, mix the honey or maple syrup, nut butter and spices in a small pan on a low heat. Mix for 2-3 minutes until softened and combined.
4. Then reduce the oven to 150 degrees C and mix the baked oat mixture with the honey/maple mixture and add the dates and cornflakes or rice krispies. Mix well.
5. Line a baking tray approx. 20 x 30 cm and spread the mixture into the tray.
6. Bake for 15-20 minutes and then cool before cutting.
7. Keep in a container in the fridge for up to 6 days. Enjoy!

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Makes 12-14 energy balls

Ingredients:

120g oats

1 tbsp chia seeds

35g ground flaxseed

100g unsalted nut butter (almond or cashew work well)

60g cooked, mashed pumpkin (you can use butternut squash too)

2 tbsp honey

1 tsp vanilla extract

1 tsp ground cinnamon

2 tsp mixed spice

20-30g small, dark chocolate chips (optional)

Method:

1. Blend together the oats, chia, flax and spices for 5 seconds. You can also mix ingredients with a spoon if you prefer the oats to remain whole.
2. Add the honey, pumpkin, vanilla and nut butter and blend for 5 more seconds.
3. Mix in the chocolate chips (if you are using them).
4. Roll the mixture into balls and keep in a container in the fridge for up to 6 days.
5. Enjoy!

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Ingredients:

Approx. 180g pumpkin seeds from your pumpkin

2 tsp olive oil or walnut oil

2 tsp salt

2 tsp any spices you would like (e.g. mixed spice, curry powder or chilli powder)

Method:

1. Preheat oven to 170 degrees C and line a baking tray.
2. Scoop the seeds out of your pumpkin and wash them.
3. Boil approx. 230ml water with the salt and add the pumpkin seeds.
4. Simmer for 6 minutes and then drain and remove any remaining pumpkin flesh from the seeds.
5. Dry the seeds using a clean kitchen towel and add to the lined baking tray.
6. Add the oil and spices and mix well. Then spread the seeds over the sheet evenly.
7. Bake for 8 minutes and then mix again.
8. Bake for a further 5-12 minutes until golden, depending on the size of the seeds.
9. Enjoy as a garnish to a soup or stew or as a healthy snack!

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Honey baked pears with lemony Greek yogurt

Serves 4

Ingredients:

2 large pears or 4 small pears, ripe.

500g Greek yogurt

1 tbsp maple syrup

½ lemon, juiced

Method:

1. Preheat oven to 200 degrees C and line a baking tray.

2. Slice the pears in half and place on the baking tray with the skin down and open part of the pear facing up. Bake for 15 minutes.

3. While the pears are baking, mix the maple syrup and lemon juice into the Greek yogurt. You can add a little more of either ingredient to reach your acquired taste.

4. After 15 minutes, brush or drizzle a little maple syrup over the pears and bake for a further 5-10 minutes, depending on size.

5. Serve the baked pears with the lemony Greek yogurt and enjoy!

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Serves 2

Ingredients:

1 tbsp olive oil

450g lean beef mince

1 onion, chopped

2 cloves garlic, crushed

1 red pepper, chopped

1 can black beans or mixed beans, drained and rinsed

1 can chopped tomatoes

4 tbsp tomato puree

200ml beef stock

1 tbsp Worcestershire sauce

½ tsp smoky paprika

½ chilli powder (or more to taste)

¼ tsp garlic powder

Salt and pepper to season

Optional toppings: chopped spring onion, grated cheese, coriander, lime, avocado and sour cream.

Serve with: Wholegrain rice, half a baked jacket or sweet potato, or have in a wrap with a little grated cheese and avocado or eat on its own.  

Method:

1. Heat the oil in a large pan.
2. Add the beef and stir for 5-6- minutes. Season with salt and pepper.
3. Add the onion, garlic and pepper and cook for 2 minutes.
4. Add the beans, chopped tomatoes, tomato puree, beef stock, Worcestershire sauce and spices.
5. Cover and simmer for 35- 30 minutes.

Top with your favourite toppings and enjo

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