Sweetened with just bananas and a little honey, this granola tastes amazing with yoghurt/kefir and some fresh berries. The nuts and seeds provide lots of lovely fats, protein and fibre alongside the complex carbs from the oats to help keep you feeling fuller for longer.

You can use up any left over veggies you have lying around to make this. I prefer making this in a loaf tin but you can also make them into muffins. Simply divide the mixture into muffin cases instead. A great recipe for breakfast, lunch or dinner!

Bring a spicy boost to your day with these delicious Ginger Energy Balls - great for an on-the-go snack.

A simple tasty and nourishing winter dish. The addition of butterbeans adds a little extra fibre and protein to this hearty and warming winter soup. A firm favourite with crusty bread and extra virgin olive oil.

A warming an Autumnal soup recipe. The addition of butter beans adds a delightful creamy texture and protein kick. This recipe will get you well on your way to your 30 different plant foods this week. I hope you enjoy!

This also tastes great with purple sprouting broccoli (currently in season) or any other veg for that matter! I make a large amount of the tahini dressing to use on salads or other veggies throughout the week and it lasts in an airtight container in the fridge for a few days. 

I developed this recipe for a client who was looking for a nutritious sweeter snack option and I loved them so much I wanted to share the recipe with you all. Super simple to make and feel free to substitute the nuts, seeds and dried fruit for alternative varieties if you prefer.

Brussels sprouts are part of the cruciferous vegetable family and are a great source of fibre and micronutrients including vitamin C & K. Anchovies are a rich source of protein, omega 3 fatty acids and micronutrients including calcium and zinc. When roasted, they crisp up and effectively disintegrate, adding a wonderful salty taste to the sprouts which surprisingly isn’t too ‘fishy’.

I often get asked for simple savoury snack recipes and have found these to be incredibly popular with clients. They can be eaten on their own or added to salads, soups, stews etc. for extra crunch and flavour.

Za’atar is a Middle Eastern spice mix that you can buy or make from scratch. It usually contains a combination of sesame, sumac, thyme, oregano, cumin, coriander and salt. I lather it on meat/fish/roasted veggies etc and have just discovered it tastes AMAZING in dips. We’ve been munching on this toast, with crudités, roasted veg and on its own.

Simple and speedy to make, this dish serves 1 as a main or 2 as a side (works perfectly with fish and a green salad). Dried, tinned and pre cooked lentils all work well and feel free to add extra feta, mozzarella, other veggies, toasted nuts and seeds if you wish.

This is incredibly simple to make and leave cooking for a few hours. The addition of pomegranate molasses transforms the tomatoes making them irresistibly sweet and tangy. They work well on toast or as an accompaniment with fish, meat, other grains and pulses etc.