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    • Pesto Chicken with Butternut Squash Noodles

      Posted on

       

      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!

       

      Healthy Pumpkin Pie Bars

      Posted on

       

       

      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!

      Pumpkin Energy Balls

      Posted on

       

       

      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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