Creamy Chicken Pesto


  • 2 tbsps olive oil or butter
  • 4 x 150g chicken breast
  • 1 tsp sea salt, 1 tsp ground black pepper
  • 150g white onion, finely chopped
  • 4 garlic cloves, minced
  • 2 red bell-peppers, sliced
  • 1 tsp dried thyme, 1 tsp dried sage
  • ½ tsp dried red chilli flakes
  • 200ml chicken stock (made with one organic stock cube)
  • 50g green pesto
  • 40g sun-dried tomatoes, drained
  • 140ml crème fraîche (use dairy free if preferred)
  • a few fresh basil leaves, to garnish (optional)
  • Serves 4 (Per serving):   429 calories.   39g protein.    12g carbs.     25g fat



  • Heat the oil/butter in a large saucepan or skillet over a medium flame. Add the chicken and season with a little salt and pepper. Cook for 8-10 minutes, or until fully cooked and browned on both sides. Transfer to a plate.
  • Place the onion in the saucepan and fry for 4 minutes, stirring occasionally.
  • Add the garlic. Fry for 1 minute, stirring occasionally.
  • Add the bell-peppers and fry for 4 minutes, stirring occasionally.
  • Add the spices, stir well and cook for 1 minute.
  • Add the stock, stir well and bring to a simmer. Cook for 5 minutes.
  • Stir in the pesto, sun-dried tomatoes and crème fraîche.
  • Add the cooked chicken and juices. Simmer over a low heat for 4 minutes, or until the chicken is heated thoroughly.
  • Serve garnished with fresh basil (if using).
  • Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

Tasty Beef Burgers


  • 1 tbsp olive or avocado oil
  • for the burgers:
  • 500g 10% fat beef mince
  • a large pinch of sea salt, a large pinch of ground black pepper
  • 2-3 tsps fresh parsley, finely chopped
  • 150g brown onion, finely chopped
  • 2 tsps Dijon mustard

Makes 4 burgers Per burger: (Serving suggestions not included): 228 calories. 4g carbs.  26g protein.   12g fat


  • Place the burger ingredients in a large bowl. Using your hands, mix well until thoroughly combined.
  • Form into 4 patties.
  • Heat the oil in a large frying pan over a medium flame. Fry for 4 minutes, then turn and fry for 4 minutes, or until cooked. Serve.
  • Store any leftovers in an airtight container and refrigerate for up to 3 days. Alternatively, you can wrap each uncooked pattie in cling film and freeze for up to 2 weeks.
  • Serving suggestions: Serve in a lightly toasted burger bun with salad, cheese and mustard.


Chorizo and Feta Omelette


  • 2 eggs
  • 2 tbsps fresh flat-leaf parsley, chopped
  • 2 tbsps chives, chopped
  • 1 tsp butter or olive oil
  • 25g chorizo, chopped
  • 25g feta cheese (use dairy free if preferred)
  • 1 vine-ripened tomato, diced

Makes 1 Omelette Per serving: 312 calories, 4g carbs, 20g protein, 24g fat


  • Whisk the eggs in a bowl. Stir in the chives and parsley.
  • Heat the oil/butter in a frying pan over a medium flame. Add the chorizo and fry for 3 minutes, stirring occasionally.
  • Pour in the eggs and cook until firm.
  • Sprinkle the feta and tomato over one half of the omelette.
  • Fold in half and serve.

This is a game changer - adding chorizo and feta cheese into an omelette.

In our house, my husband is the King of eggs and he will love making this one. Enjoy!


Teriyaki Salmon


  • 2 eggs
  • Teriyaki salmon
  • 2 tbsps soy sauce or tamari
  • ½ tsp ground ginger
  • 1 tsp garlic granules
  • 1½ tbsps honey or maple syrup
  • 350g baby potatoes, boiled until tender and drained well
  • 250g asparagus spears
  • 2 tsps olive oil
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 2 x 160g wild salmon fillets
  • wedges of lemon, to serveServes 2   Per serving: 483 calories - 47g protein, 49g carbs, 11g fat


  • Place the soy sauce, garlic, ginger and honey in a small bowl and stir well.
  • Preheat oven to 180˚C/350˚F.  Line a large oven tray with tin foil.
  • Spread the asparagus and potatoes onto the oven tray. Drizzle with olive oil and season with salt and pepper.
  • Place the salmon onto the tray. Brush most of the marinade onto the tops and sides of the salmon. 
  • Bake for 12 minutes, or until the salmon and vegetables are cooked.

    Optional: Brush the salmon with the remaining sauce halfway through cooking time.

    Serve with a wedge of lemon.

    Store any leftovers in an airtight container and refrigerate for up to 2 days.

Chipotle Chicken Burrito


  • 40g long grain or brown rice
  • 50g tinned black beans, drained
  • 50g tomato, chopped
  • a sprinkle of fresh coriander, finely chopped
  • 25g Cheddar cheese, grated
  • 25ml sour cream
  • 40g avocado, mashed
  • 2 x 50g tortilla wraps (use gluten free if preferred)
  • for the chipotle chicken:
  • 225g skinless boneless chicken thighs
  • 35ml chipotle sauce
  • juice of ½ a lime
  • 1 tbsp chilli powder, 1 tsp garlic granules, 1 tsp onion powder
  • ½ tsp ground cumin, ½ tsp ground coriander
  • a pinch of sea salt and ground black pepper
  • 2 tsps olive oil

Makes 2 Burritos (1 Serving) Per serving: 549 calories, 25g fat, 49g carbs. 32g protein


  • Place the chicken in a bowl. Add the remaining chipotle chicken ingredients and stir well.
  • Cover and refrigerate for 1 hour, or longer if you have time.
  • Heat the olive oil in a large frying pan over a medium flame. Add the chicken and fry for 4 minutes then turn and cook for 4 minutes, or until thoroughly cooked.
  • Transfer to a plate and rest for 5 minutes, then slice.
  • Place the rice in a saucepan of boiling water. Stir and simmer for 20 minutes, or until cooked. Drain well.
  • Warm each tortilla in a large frying pan over a low flame. This will help it stretch.
  • Place each tortilla on a flat surface. Arrange the fillings in a line down the centre of each tortilla, taking care not to over fill.
  • Roll the burrito tucking the sides in as you roll, so everything stays inside the tortilla.
  • Continue rolling until your burrito is seam side down.
  • Place the frying pan back over a low flame. Add one of the tortillas (seam side down) and heat through for 1 minute to help seal the burrito.
  • Repeat with the second burrito. Wrap in foil and serve.These are seriously yummy - a great way to get some bean 🫘 goodness in to your day too!

Adapt with your fillings to make it work for you.

What’s your favourite burrito?

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