Here are a few recipes (please scroll down to see them) to help get you started on a healthy way of eating. Some of them may be a bit unusual or different for you, but give them a go – you never know, they may become your new favourite.

Chicken Breakfast Patties

Change your breakfasts from boring, sugar laden cereals to a couple of healthy, protein-fuelled chicken patties with a side of spinach and tomatoes. They can be made in advance and frozen – just take out of the freezer the night before and re-heat.

Nutrition per pattie:
Protein 8g
Fat 6g
Carbs 3g
Sugar 2g

Creamy Broccoli Salad with Bacon

This is also great if you swap out the bacon and add chunks of cooked chicken. And if you have a nut allergy – you can swap the nuts for a mixture of pumpkin and sunflower seeds.

Raspberry & Flaxseed Smoothie Bowl

Serves: 1
Prep: 10 mins
Cook: 5 mins

• 3 tbsp. flaxseeds
• ½ cup (100ml) water
• 1 cup raspberries, frozen
• 3 heaped tbsp. (50ml) beetroot juice
• 2 tbsp. natural yogurt (or plant based)
• 1 tsp. raw cacao nibs

Boil the water in the kettle.
Place the flaxseeds in a small pot and add in the water, cook for around 5 mins, until the water turns sticky. Then take off the heat and allow to cool slightly.
Place the raspberries and beetroot juice in a blender and blend until smooth. Next add in the flaxseeds and blend again.
Transfer the smoothie into a bowl and top with the yogurt and cocoa nibs. Serve straight away.

Nutrition per serving:
240 kcal
13g Fats
28g Carbs
8g Protein

Seed and Nut Bread

Serves: 12
Prep: 10 mins
Cook: 40 mins

1 ½ cup (140g) almond flour
⅓ cup (40g) sunflower seeds
⅓ cup (50g) sesame seeds
¼ cup (20g) pumpkin seeds
2 tbsp. flax seeds
2 ½ tsp baking powder
2 tbsp. coconut oil, melted
4 eggs
1 tsp. mixed dried herbs

Preheat the oven to 180C. In a large bowl mix almond flour, sunflower seeds, sesame seeds, pumpkin seeds, flax seeds and baking powder. Add in the melted coconut oil, eggs, salt and oregano and mix well until a batter has formed. Line a bread tin with baking paper and transfer the batter into it. Bake the bread for about 40 minutes in the oven. Before removing the bread from the oven insert a wooden skewer inside the bread to check if it is ready. If the skewer comes out clean, then it is cooked, if not then bake for another 5-10 minutes. Remove the bread from the tin and allow to cool completely before slicing.

Nutrition per serving:
160 kcal        
13g Fats
4g Carbs        
7g Protein

Healthy Coronation Chicken

Serves: 2
Prep: 10 mins
Cook: 0 mins

Nutrition per serving:
217 kcal
8g Fats
10g Carbs        
25g Protein

Breakfast Salad Bowl
  • 2 slices sourdough or rye bread
  • 2 handfuls salad leaves per bowl
  • 2 baby cucumbers, sliced
  • 75g feta cheese, cubed  
  • 75g blueberries
  • 2 tbsp. pumpkin seeds
  • 1 tbsp. olive oil
  • 2 tsp. honey
  • ½ lemon, juiced

Toast the bread and tear into small pieces. Assemble the salad in large bowls. Place two handfuls of salad leaves in each dish, top with sliced cucumber, feta cheese and blueberries, then sprinkle with pumpkin seeds.   Lastly drizzle with olive oil, honey, and lemon juice. Enjoy!

Nutrition per serving:
317 kcal
17g Fats
32g Carbs
10g Protein

Malaysian Curry Paste

This classic fusion paste can be used to make a quick fish curry by mixing it with coconut milk and simmering with chunks of any firm white fish or tofu.

  • 2 tsp. coriander seeds 
  • 1 tsp. cumin seeds
  • ½ tsp. fennel seeds
  • ½ tsp. black peppercorns
  • 4 medium dried chillies
  • ½ tsp. turmeric powder
  • thumb-sized piece of galangla (or young ginger root) peeled and chopped
  • 3 garlic cloves, chopped
  • 5 tbsp. shallot, chopped

Lightly roast the whole dry spices in a frying  pan, leave to cool, then grind to a powder  along with turmeric. In a food processor or using a hand blender, blitz together the  galangal or ginger, garlic and shallots with a splash  of water to form a puree. Mix the dry masala with the fresh puree to form curry paste.

Let me know if you try them!