Crunchy, rich, and naturally satisfying — these dark chocolate clusters are packed with healthy fats and a touch of sweetness. A perfect afternoon snack or after-dinner treat that’s simple to make and naturally gluten-free.

Ingredients (Makes 8–10 clusters):

150g 70% dark chocolate (broken into pieces)

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

3 tbsp flaked almonds

Method:

Melt the chocolate: Place the dark chocolate in a heatproof bowl over a pan of gently simmering water (double boiler method). Stir occasionally until smooth and fully melted.

Add the seeds and almonds: Remove the bowl from the heat and stir in the sunflower seeds, pumpkin seeds, and flaked almonds until well coated.

Spoon into clusters: Line a baking tray with parchment paper. Spoon small mounds of the mixture onto the tray, shaping them into rough clusters.

Chill: Place in the fridge for 30–40 minutes until set.

Serve: Store in an airtight container and enjoy straight from the fridge for a crunchy, nutrient-rich treat.

Nutritional Information (Per Cluster – Based on 10 Clusters):

Calories: ~130 kcal

Protein: ~3g

Fat: ~10g

Saturated Fat: ~4g

Carbohydrates: ~7g

Sugars: ~5g

Fibre: ~2g

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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