A deliciously golden, nutty granola with the perfect balance of sweetness and crunch. Made with wholesome ingredients, this homemade granola is perfect for breakfast or as a nourishing snack!

Ingredients:

300g jumbo oats

100g mixed chopped nuts (e.g., almonds, walnuts, pecans)

50g sunflower seeds

50g pumpkin seeds

3 tbsp coconut oil (melted)

4 tbsp maple syrup

Method:

Preheat your oven to 150°C fan and line a baking tray with parchment paper.

In a large bowl, combine the jumbo oats, chopped nuts, sunflower seeds, and pumpkin seeds.

Drizzle the melted coconut oil and maple syrup over the mixture, stirring well to ensure everything is evenly coated.

Spread the granola mixture in an even layer on the lined baking tray.

Bake for 30 minutes, stirring every 10 minutes to ensure even toasting.

Once golden and crisp, remove from the oven and allow to cool completely before storing in an airtight container.

Enjoy with yogurt, milk, or as a crunchy snack on its own!

Tip: Add dried fruit, coconut flakes, or a sprinkle of cinnamon after baking for extra flavor!

Crunchy Maple Nut Granola

Nutritional Information (Per 50g Serving – Based on 10 Servings):

Calories: ~265 kcal

Protein: ~6g

Fat: ~17g

Saturated Fat: ~4g

Carbohydrates: ~21g

Sugars: ~5g

Fibre: ~3g

Start your day with a burst of Mediterranean flavour! These oven-baked eggs are nestled in a rich bed of roasted red peppers, creamy halloumi cheese, and golden waxy potatoes, all drizzled with heart-healthy olive oil. Packed with protein and healthy fats, this dish is perfect for a low-carb, energy-boosting meal.

Ingredients (Serves 2):

4 eggs

1 red bell pepper, sliced

100g halloumi cheese, cubed or sliced

2 small waxy potatoes, thinly sliced

1 tbsp olive oil

½ tsp smoked paprika

½ tsp dried oregano

Sea salt & black pepper, to taste

Instructions:

Preheat the oven to 200°C (400°F).

Toss the sliced red peppers and waxy potatoes with olive oil, smoked paprika, oregano, salt, and pepper.

Roast in an oven-safe pan or baking dish for 15 minutes, until the potatoes start to soften and turn golden.

Add the halloumi pieces and roast for another 5 minutes until they become slightly crispy.

Make four small wells in the roasted mixture and crack the eggs into them.

Bake for 8-10 minutes, until the egg whites are set but yolks are still slightly runny (or to your preferred doneness).

Garnish with fresh parsley and serve warm.

Nutritional Information (Per Serving – Based on 2 Servings):

Calories: ~420 kcal

Protein: ~25g

Fat: ~30g

Carbs: ~18g

Fiber: ~4g

Clean, crisp, and protein-rich — these no-bread bites are made with thinly sliced cucumber rounds, topped with lean turkey breast and a smear of creamy cashew or almond butter. They’re quick to assemble, full of satisfying flavour, and ideal as a light lunch, snack, or post-workout boost. No cooking, no kit — just fresh, nourishing fuel.

Ingredients (Makes 2 Servings):

200g sliced turkey breast

½ cucumber, sliced into thin rounds

2 tbsp cashew or almond butter

Salt & black pepper, to taste

Instructions:

Slice the cucumber into thin rounds using a sharp knife.

Lay the slices flat and gently pat them dry with kitchen paper.

Spread a little nut butter onto each round.

Tear or fold turkey slices to fit and place on top.

Season lightly with salt and pepper.

Serve as open bites, or sandwich two slices together for a mini snack stack.

Nutritional Information (Per Serving):

Calories: ~260 kcal

Protein: ~26g

Fat: ~13g

Carbohydrates: ~4g

Fibre: ~1.5g

A simple, flavourful dish that pairs creamy boiled eggs with a crunchy, nutty dukkah topping. Perfect for breakfast, lunch, or a high-protein snack, this Middle Eastern-inspired combo brings texture, spice, and satisfaction to your plate. Quick to make and packed with healthy fats and protein — great on its own or with a slice of toasted sourdough.

Ingredients (Serves 2):

6 medium eggs
2 tbsp dukkah (shop-bought or homemade – see tip)
1 tsp olive oil or tahini (optional)
Pinch of sea salt
Chilli flakes or fresh herbs (optional garnish)

Method:

Place the eggs in a saucepan and cover with cold water.

Bring to a boil, then reduce to a gentle simmer and cook for 6–8 minutes (6 for soft-boiled, 8 for firm).

Transfer the eggs to a bowl of cold water to cool for 5 minutes, then peel and slice in half.

Arrange the eggs on a plate, cut side up.

Sprinkle with dukkah, a pinch of sea salt, and a drizzle of olive oil or tahini, if using.

Finish with chilli flakes or chopped herbs for extra flavour and colour.

Tip:
To make homemade dukkah, toast 50g hazelnuts or almonds, 2 tbsp sesame seeds, 1 tbsp coriander seeds, and 1 tbsp cumin seeds. Blitz with a pinch of sea salt until crumbly (not powdery). Store in an airtight jar for up to 2 weeks.

Boiled Eggs with Dukkah

Nutritional Information (Per Serving – 3 Eggs + Dukkah):

Calories: ~320 kcal

Protein: ~19g

Fat: ~25g

Saturated Fat: ~4.5g

Carbohydrates: ~3g

Sugars: ~0.6g

Fibre: ~1.5g

A soft, savoury omelette filled with golden sautéed mushrooms and finished with a scattering of sharp, nutty parmesan. Quick to make and packed with protein, this omelette is perfect for breakfast, brunch, or a light evening meal. Serve it on its own, with a crisp green salad, or a slice of sourdough.

Ingredients (Serves 1):

3 medium eggs
100g mushrooms, sliced
1 tsp butter or olive oil
10g parmesan, finely grated
Salt & black pepper, to taste

Method:

Crack the eggs into a bowl, season with salt and pepper, and beat lightly with a fork.

Heat the butter or oil in a non-stick pan over medium heat.

Add the sliced mushrooms and sauté for 4–5 minutes, until soft and lightly golden. Remove and set aside.

Pour the beaten eggs into the same pan and swirl to coat the base evenly.

Cook gently for 1–2 minutes until the edges start to set. Add the mushrooms back in and sprinkle over the parmesan.

Use a spatula to fold the omelette in half and cook for another 30–60 seconds, or until just set in the middle.

Slide onto a warm plate and serve immediately.

Mushroom & Parmesan Omelette

Nutritional Information (Per Serving):

Calories: ~280 kcal

Protein: ~21g

Fat: ~21g

Saturated Fat: ~7g

Carbohydrates: ~3g

Sugars: ~1g

Fibre: ~1g

A simple yet satisfying breakfast classic. Crispy golden hash browns made with grated potato and onion, paired with soft, fluffy scrambled eggs. Perfect for a lazy weekend brunch or a hearty start to the day.

Ingredients (Serves 1):

For the Hash Browns:
1 medium potato, peeled
¼ small onion, finely grated
½ tbsp plain flour (optional, for extra crispiness)
Salt & black pepper, to taste
1 tbsp olive oil or butter, for frying

For the Scrambled Eggs:
2–3 medium eggs
1 tsp butter
Salt & black pepper, to taste
Optional: splash of milk or cream for extra softness

Method:

Prepare the Hash Browns:
Grate the potato and onion into a clean tea towel or muslin cloth. Squeeze out as much moisture as possible. Transfer to a bowl, season well, and mix in a little flour if using.

Cook the Hash Browns:
Heat the oil or butter in a non-stick frying pan over medium heat. Shape the potato mix into a flat patty (or two small ones) and gently place in the pan. Cook for 4–5 minutes per side until golden and crisp. Remove and set aside on kitchen paper.

Scramble the Eggs:
Crack the eggs into a bowl, season, and whisk lightly. In a clean pan, melt the butter over low heat. Pour in the eggs and stir gently with a spatula, folding slowly as they begin to set. Cook until just softly scrambled—fluffy but not dry.

Serve:
Plate the hash browns with the scrambled eggs on the side. Add a sprinkle of black pepper or fresh herbs if you like.

Nutritional Information (Per Serving):

Calories: ~360 kcal
Protein: ~16g
Fat: ~24g
Saturated Fat: ~6g
Carbohydrates: ~20g
Sugars: ~2g
Fibre: ~2g