Serves 10

9 oz. (250g) zucchini (courgette)

¾ cup (185g) coconut sugar 

½ cup (120ml) olive oil 

2 eggs 

1 tsp. vanilla extract 

1 ½ cups (190g) all purpose flour 

2 tsp. baking powder 

2 tsp. ground cinnamon 

½ tsp. salt 

¼ tsp. baking soda 

What you need to do

Preheat the oven to 350°F (180°C). Line a loaf tin with baking paper. 

Grate the zucchini, using the large holes of the grater, then set aside. 

In a large bowl, combine the sugar, oil, eggs, and vanilla extract. Beat vigorously with a whisk until creamy. Now stir in the grated zucchini. 

In a medium bowl, stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the flour mixture to the zucchini and stir until combined. Transfer the batter to the loaf tin. 

Place the tin in the oven and bake for 35-40 minutes until the bread is firm and a toothpick inserted in the middle comes out clean. 

Set the tin aside to cool for 10 minutes then remove the loaf from the tin onto a wire cooling rack and cool completely before slicing and serving.

Prep Cook Kcal

15 mins 40 mins 246

Makes 12

3 bananas, chopped 

1 tbsp. lemon juice 

2 eggs 

4 tbsp. honey 

7 oz. (200g) peanut butter, natural 

4 tbsp. cocoa powder, unsweetened 

1 tsp. baking soda 

3 oz. (85g) 85% dark chocolate, chopped

What you need to do

Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin cups.

Place the chopped bananas into a bowl and drizzle with lemon juice. Add in eggs, honey, and peanut butter, and mash everything together with a fork. Next, add the cocoa powder and baking soda and whisk together.   

Divide the mixture between each of the muffin cups and sprinkle with the chopped chocolate. 

Place the tray into the oven and bake for around 18 - 20 minutes. Remove the tray from the oven and place the muffins onto a wire rack to cool completely before serving.

Prep Cook Kcal

10 mins 20 mins 207

Serves 16

2 cups (185g) rolled oats 

½ cup (75g) almonds, chopped 

½ cup (60g) pumpkin seeds 

½ cup (60g) sunflower seeds 

2 tbsp. flaxseeds 

½ tsp. salt 

¾ cup (230ml) maple syrup 

6 Medjool dates, chopped 

2 tbsp. coconut oil

What you need to do

Preheat the oven to 350°F (180°C). Line a 8-inch (20cm) square baking pan with baking paper. 

In a large bowl, stir together the oats, almonds, seeds and salt. Set aside. 

In a small pot combine the maple syrup and dates. Place the pot on the stove and bring to a boil over medium-high heat. Reduce the heat and simmer gently for about 10 minutes until the dates have softened and the syrup has thickened slightly.  

Remove the dates from the heat and mix in coconut oil, mash the dates with a fork. Add the date syrup to the oat mixture and stir well until combined. Transfer the mixture to the baking pan and firmly press into the base. 

Place the pan in the oven and bake until firm and browned around 45-50 minutes. 

Remove the pan from the oven and set aside for 10 minutes, then remove the bars from the pan, place on a wire rack, and set aside to cool completely.  

Once cooled, cut into bars, place in an airtight container, and store at room temperature for up to 5 days.

Prep Cook Kcal

10 mins 60 mins 198

Serves 1

½ cup (125ml) coconut water

½ cup (125ml) almond milk, unsweetened

1 scoop vanilla whey protein

½ cup (50g) frozen blueberries

1 tsp. ground cinnamon

1 tsp. chia seeds

What you need to do

Blend all the ingredients in a high-speed blender until smooth and serve.

Prep Cook Kcal

5 mins 0 mins 197

Serves 1

½ ripe banana

1 cup (125g) frozen raspberries

1 cup (240ml) almond milk

2 tbsp. vanilla whey or pea protein

1 tbsp. smooth almond butter

handful ice cubes

What you need to do

Place all ingredients in a high-speed blender and blitz until smooth.

Prep Cook Kcal

5 mins 0 mins 331

Serves 2

½ banana

1 cup (165g) pineapple chunks, canned or fresh

1 ¼ cup (300ml) coconut milk

2 scoops (50g) of vanilla whey

handful ice cubes

What you need to do

Combine all ingredients in a blender. Blend until smooth around 1 minute. Serve immediately.

Prep Cook Kcal

5 mins 0 mins 182

Serves 8

12.7 oz. (360g) chickpeas

2 tbsp. natural unsweetened cocoa powder

2 tbsp. maple syrup

1 tbsp. tahini

½ tsp. cinnamon

1 tsp. vanilla essence

2 tbsp. water

What you need to do

Drain and rinse the chickpeas. Put all the ingredients in a food processor or a high-speed blender and blend into a smooth paste. Add more water if necessary to achieve the desired consistency.

Serve as a dip with fruit.

Prep Cook Kcal

10 mins 0 mins 93