This recipe should allow 3 balls per day as the schedule mentions but you could make another batch mid week if needed!

½ cup of oats

½ cup of desiccated coconut

¼ cup of almonds

¼ cup almond butter

¼ cup of maple syrup / honey

¼ cup of matcha

METHOD

1) Place the almonds in a food processor until the almonds become a floury consistency

2) Add all of the other ingredients to the food processor bar the desiccated coconut and blend until the mixture becomes a thick, sticky mix you can roll into small balls

3) Once the mixture is ready, roll the mixture in to small balls and then roll each ball in the desiccated coconut.

This recipe makes enough for 1 /2 portions - depending on how much you usually eat for breakfast, so you could make up to 5 portions by doubling / trippling the recipe and popping them in different jam jars!

½ cup of oats

1 tbsp o chia seeds

½ tsp of maple syrup

Pinch of sea salt

¼ cup of coconut yoghurt

⅔ cup of almond milk

1 apple

METHOD

1) Place all the ingredients bar the apple in to a small jam jar or tupperware and mix it all well.

2) Store it overnight in the fridge

3) When you’re ready to eat it, cut up an apple and top with the apple and a bit more maple syrup if you fancy!

This recipe makes eough for 3 smoothies so you could make 7 portions of this recipe and freeze them in different containers, puling them out the evening before to de-frost or make around 3/4 portions to keep in the fridge then make a fresh batch when needed.

1/4 cup of frozen blueberries

handful of spinach frozen if possible

1 tbsp of almond butter

1 cup of almond milk or any other milk of your choice

1 medjool date

1 banana

2 florets of frozen cauliflower

METHOD

1) Place all the ingredients in to a high speed blender and enjoy!

This will need to be made fresh each time!

½ - 1 tsp of matcha

1 tsp of water

¼ cup of warm almond milk

optional - 1 tsp of maple syrup

METHOD

1) Place the matcha in a really small bowl and mix the mixture well with the water, getting rid of any lumps in the matcha

2) warm the almond milk with either a milk frother or saucepan

3) Mix the matcha and milk together and add the maple syrup last if you’d like to add it.

INGREDIENTS

1 cup of almond milk

3 tbsp of chia seeds

1 tsp of matcha

2tbsp of boiled water

1 tsp of maple syrup

100g yogurt

30g of walnuts

1 apple

1 tbsp of butter or coconut oil

1/2 tsp of cinnamon

METHOD

1. Whisk the matcha with the boiled water then add in the milk and chia seeds. Pop into a container and leave to absorb for 15 mins. Stirring every few mins.

2. Heat a pan to a high heat and add the butter, chopped apple and cinnamon. *Fry for a 5-7 mins until golden. Pop on top of the chia then add the walnuts and yogurt and eat or leave in the fridge until you want to dig in.

3. These can be made in batch and last 3 days in the fridge.

INGREDIENTS

1. 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

2. 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup almonds)

3. 1 teaspoon fine-grain sea salt

4. ½ teaspoon ground cinnamon (I LOVE cinnamon so I actually added 2 tbsp)

5. ½ cup melted coconut oil

6. ½ cup maple syrup

7. 1 teaspoon vanilla extract

8. ⅔ cup dried fruit (I used dried cranberries)

9. Totally optional additional mix-ins: ½ desiccated coconut

METHOD

1. Preheat oven to 180 degrees and line a large, rimmed baking sheet with parchment paper.

2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

3. Pour in the oil, maple syrup and and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

5. Let the granola cool completely, Top with the dried fruit and coconut.

6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

7. I love serving my granola with kefir or coconut yogurt and almond butter!

INGREDIENTS

1. 1 apple

2. 2 tbsp almond butter

3. 1/2 cup of kefir yoghurt

4. 2 tsp cinnsmon

METHOD

1. Cut the apple in to slices

2. Place the yogurt in the bowl and top with all the other ingredients!

INGREDIENTS

1. 100g coconut sugar or hone

2. 70g coconut oil or butter

3. 4 eggs

4. 300g spelt flour

5. 1 tsp baking powder

6. 1/2 tsp bicarbonate of soda

7. 1 tsp cinnamon

8. 1 orange

9. 1/2 tsp vanilla extracT

10. 200g frozen blueberries

11. 50g flaked almonds

METHOD

1. Preheat the oven to 170°C.

2. Place the sugar/honey and coconut oil/butter in a food processor and cream together. Once fluffy and light, add in the eggs and process together.

3. In a separate bowl, mix the flour, baking powder, bicarbonate of soda, and cinnamon together.

4. Zest the orange and mix together with the vanilla extract. Pour the orange and vanilla mixture with the wet, and then over the dry mixture and stir well, before adding in the blueberries and half the almonds.

5. Pour into large muffin paper moulds, sprinkle over some of the rest of the almonds and some sugar, bake in the oven for 25 minutes. Leave to cool then dig in.

INGREDIENTS

1. 300ml almond milk

2. 200g blueberries

3. ½ tbsp maple syrup

4. 2 tbsp chia seeds

5. 100g jumbo oats

6. 1 kiwi fruit, cut into slices

7. 50g pomegranate seeds

8. Handful of summer berries

9. 2 tsp mixed seeds

METHOD

1. In a blender, blitz the milk, blueberries and maple syrup until the milk turns purple. Put the chia and oats in a mixing bowl, pour in the blueberry milk and stir very well. Leave to soak for 5 mins, stirring occasionally, until the liquid has absorbed, and the oats and chia thicken and swell.

2. Stir again, then divide between two bowls. Arrange the fruit on top, then sprinkle over the mixed seeds. Will keep in the fridge for 1 day. Add the toppings just before serving.

INGREDIENTS

1. 1/2 cup oats

2. 1/2 cup milk, whichever type you prefer

3. 1/2 teaspoon pure maple syrup

4. 1/4 teaspoon pure vanilla extract

5. For serving, optional: fresh fruit, kefir yogurt, pumpkin seeds, almond butter, summer berries

METHOD

1. Combine oats, milk, maple syrup and vanilla in a mason jar or bowl. Seal with a lid and shake to mix, or stir if using a bowl. (If making a larger batch, you can stir the ingredients together in a bowl.)

2. Refrigerate overnight or at least 6 hours and up to 4 days. Stir and add toppings right before serving.

3. Before serving stir and add any preferred toppings such as peanut butter, chia seeds, blueberries, yogurt, dried fruit, honey, almonds, banana, nuts, etc.

This recipe is all about nourishing your gut health first thing in the morning. If you’re vegan swap for coconut yoghurt.

INGREDIENTS

Kefir yoghurt

Blueberries

Raspberries

Pumpkin Seeds

Almond butter

Honey (optional)

METHOD

1. Place around 5 tbsp of the kefir yoghurt in a bowl and top with the berries, seeds and almond butter for your protein!