Chickpeas Salad

Number of Servings: 4-6



- 370g canned chickpeas, drained
- 3 bell peppers, diced
- 1 red onion, diced
- 85g pitted black olives, sliced
- 28g flat leaf parsley, chopped


- 1½ tbsp fat free greek yoghurt
- juice of half a lemon
- 1tbsp red wine vinegar
- 3 garlic cloves, minced
- ¼ tsp ground ginger
- salt and ground black pepper

Mix all ingredients of salad in one big bowl.

Mix all ingredients of dressing in a little bowl.

Pour the dressing over the salad and toss everything very well.

Chill for hours before serving.

Banana Oatmeal Muffins

Number of Servings: 12


- 3 bananas, mashed
- 2 eggs at room temperature
- 225ml skimmed milk
- 1tsp vanilla extract
- 300g porridge rolled oats
- 1tbsp baking powder
- 45g light brown sugar, sifted
- 1tsp ground cinnamon
- 150g dried raisins

1. Preheat oven to 190C. Grease muffin pan.

2. Mix all wet ingredients in one bowl, and all the dry in another.

3. Pour the wet into the dry. Mix until just combined.

4. Bake for 20 minutes.

5. Leave muffins in muffin pan for 10 minutes. Then, transfer them onto a wire rack to cool completely.

Black Beans Salad

Number of Servings: 4-6


- 460g black beans
- 160g sweet corn
- 200g cherry tomatoes, quartered
- 3 bell peppers, finely diced
- 1 red onion, finely diced
- 3tbsp fresh cilantro, finely chopped
- ½ garlic head, minced
- 2 jalapeno, seeded and minced
- ½tbsp extra virgin olive oil
- 1tbsp red wine vinegar
- ½tsp light brown sugar
- ½tsp ground ginger
- juice of half a lime
- pinch of salt

Mix together all ingredients in a big bowl. Chill for hours before serving.

Parsnips with Celery & Spring Onions

Number of Servings: 3


- 250g diced chicken breasts
- 60g spring onions
- 380g parsnips
- 250g celery
- 1tsp corn flour
- 1tsp ground ginger
- 2tbsp soy sauce
- 1tsp brown sugar
- 2tbsp olive oil

1. Coat chicken breasts with a mixture of 1tsp corn flour, ½tsp ground ginger, and 1tbsp soy sauce. 

2. Chop the veggies.

3. Add oil to the pan and pan-fry chicken for 6 minutes, and then have the golden brown chicken transferred to a plate.

4. Stir fry spring onions for 2 minutes, and then have them transferred to a plate.

5. Add parsnips together with ½tsp ground ginger to the pan. Cook for 5 minutes. Next, add celery, 1tbsp soy sauce, and sugar, and cook for another 5 minutes.

6. Add chicken and spring onions back to the pan. Cook for the last 5 minutes.