Recipes that love you back.

You'll need

• 45 g rolled oats
• 240 ml milk of choice
• 5 g psyllium husk
• 15 g nut butter
• 1 banana, sliced
• 50 g berries
• Seeds to sprinkle (chia, linseed, sunflower — whatever you like)

Make it

1. Warm the oats with the milk for 2–3 minutes until creamy.
2. Stir through the psyllium husk and nut butter.
3. Top with banana, berries and a sprinkle of seeds.
4. Psyllium thickens fast, so add a splash more milk if needed.

You'll need

• 90 g rolled oats
• 130 g nut butter
• 100 g honey or maple syrup
• 10 g psyllium husk
• 45 g dark chocolate chips
• 12 g chia seeds (optional)

Make it

1. Stir everything together in one bowl.
2. Chill for 10 minutes so it firms up.
3. Roll into small balls — makes about 12.
4. Keep in the fridge for a handy bite through the week.

You'll need

• 60 g baby spinach
• 240 g cooked chickpeas
• 1 orange (about 150 g), in segments
• 100 g cherry tomatoes, halved
• 100 g red cabbage, shredded
• ½ avocado (about 75 g), sliced
• 20 g pumpkin seeds
• 15 ml olive oil + juice of ½ lemon

Make it

1. Pile the spinach and shredded cabbage into your biggest bowl.
2. Scatter over the chickpeas, tomatoes, orange segments and avocado.
3. Whisk the olive oil with the lemon juice and a pinch of salt; pour over.
4. Finish with pumpkin seeds for crunch. Toss gently and dig in.

You'll need

• 15 ml olive oil
• 1 onion (about 150 g) + 2 garlic cloves
• 160 g carrots + 300 g sweet potato, diced
• 200 g red or brown lentils, rinsed
• 400 g tin chopped tomatoes
• 1 L vegetable stock
• 1 tsp ground cumin + 1 tsp smoked paprika
• 100 g kale or spinach

Make it

1. Soften the onion and garlic in the oil for a few minutes in a big pot.
2. Add carrot, sweet potato and spices; stir for a minute until fragrant.
3. Tip in the lentils, tomatoes and stock. Simmer 25 minutes until tender.
4. Stir the greens through at the end until just wilted. Cool, then freeze in portions.