1 x banana, 1 x handful spinach, 1 x handful ice, 500ml unsweetened almond milk, tsp chia seeds, 1 x scoop awesome vegan protein (chocolate caramel)
Add to blender
4 Tbsp rolled oats, 1 tbsp chia seeds, 4 x chopped strawberries, 1 scoop awesome vegan protein powder, 2 x tbsp greek or vegan yoghurt, 100ml almond milk.
Mix together night before and leave in fridge
1 x tin mixed beans, 1 x tin kidney beans, 1 x tin chopped tomatoes, 1 x onion, 1 x pepper, 1 x courgette, tbsp olive oil, 1 x wholemeal seeded wrap.
Stir fry onions first in oil with spices of choice then add vegetables and beans to create mixture for wrap.
1 X packet rice noodles, 1 x chicken breast or tofu, 1 x floret tender stem broccoli, olive oil drizzle, 1 x garlic clove, tbsp soy sauce (low sodium), 2 x free range eggs.
Soak noodles in hot water for 10-15 mins. Stir fry chicken or tofu with garlic and so
ONE PAN SALMON & VEG
1-2 X Salmon wild caught salmon fillet, 1/2 bunch asparagus, 10ish baby potatoes, 1 x cup cherry tomato, 1 x lemon, rosemary, garlic cloves, olive oil
Salmon Glaze - 1 x tbsp wholegrain mustard, 2 x tablespoon maple syrup, 1/2 teaspoon paprika.
Oven cooked one pan recipe, watch video below.
LEMON ASPARAGUS STIR FRY
1 X block firm tofu, 3 cups frozen asparagus, 2 x cups frozen peas, 2 teaspoon paprika, 1 x lemon, 2 x teaspoon olive oil, 1 x clove garlic, salt and pepper.
Drain the tofu, cook mashed up tofu in oil on pan for five minutes, add garlic when browns. Add vegetables and paprika cook until tender. Serve with sour dough or whole grain break.