Makes: 4 servings
Preparation: 30mns
Total: 60mns

Benefits:
This is one of my favourite dishes ever! Its very easy to make at home, and in my opinion the whole recipe hangs on the type of green curry paste you use. Be sure to go for a very good brand and add it in gradually, as some brands are more spicy and you will need less. 

Ingredients:
1 tbsp vegetable oil
2 tbsp  Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g chicken breast cut into strips
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
1 tablespoon Thai fish sauce or light soy sauce
A few basil leaves chopped fine
Small handful of chopped coriander to serve  (optional)
1 Zucchini sliced
½-1 lime, juice only

Directions:

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. 
   
2. Reduce the heat slightly and stir in the chicken pieces and lime leaves until coated in the paste.
   
3. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Add in the zucchini in the last 10mns.
   
4. Stir in the lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
   
5. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
   
6. Serve with chopped coriander if desired and Thai jasmine rice.
   

Makes: 6 servings
Preparation: 15mns
Total: 15mns

Benefits:
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. Many people don't enjoy the 'sulfur-like' taste, which comes from when you cook them only. You will not have that with fresh Brussel sprouts, especially when dressed as a salad. Enjoy!

Ingredients: 
For the Salad
1 pound Brussels sprouts
1 medium tart apple (like Granny Smith)
1 medium red onion
1 cup chopped walnuts

For the Vinaigrette
1 tablespoon Dijon mustard
2 teaspoons maple syrup
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
Salt and pepper, to taste

Directions:

1. Trim the ends off the Brussels sprouts. Place in a food processor and whizz until you a shredded looking 'slaw' salad. You will still have a few large pieces and that's absolutely fine (see picture above). Alternatively, use a knife to cut into shreds. 
   
2. Slice the apple and red onion into long thin strips. Combine in a large bowl.
   
3. Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes.
   
4. Add to the Brussels sprout mixture. Toss to combine.

Combine the vinaigrette ingredients into a jar with a tight-fighting lid. Close the lid and shake until well-combined. Pour over the Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes before serving.

Makes: 4-6 servings
Preparation: 5mns
Total: 5mns

Benefits:
​This is a great alternative to regular rice for anyone trying to cut down on carbs, or trying to increase vegetable intake. Save yourself a few hundred calories on your meal tonight and to be honest, you'd be hard pushed to know the difference! 

Ingredients:
one head cauliflower
Tools: food processor or Grater

Directions:
1- Cut the cauliflower into florets, wash well and dry.
2- Place the Cauliflower in a food processor and whizz until you get a rice-like texture. Do this in batches to get the best results.
OR
3- Grate the cauliflower, you will achieve the same results.
Once the 'rice' has been made, pour hot water and a little salt on top. Allow to sit for a few minutes and drain. I would recommend doing this just before serving so that your rice is warm.

Makes: 1 serving
Preparation: 2mns
Total: 15mns

Benefits:
This is the perfect balanced breakfast and one that will keep you full for hours! Avocado and egg pair so well, and the combination of healthy fats and protein will balance your blood sugar perfectly, keeping you full for longer. This is one of  my favourite breakfasts and  one of the best breakfasts you can have.

Ingredients: 
1 Avocado sliced in half, stone out.
2 organic eggs
Himalayan pink salt and cracked black pepper to taste
Chopped fresh chives (optional)

Directions:
1. Pre-heat the oven to 220C or 425F.
2-Place the two avocado halves on a baking tray, and allow them to touch so they are well supported and don't rock on your baking tray. Spoon in the egg yolk slowly, followed by the egg white.
2- Season with salt and pepper.
3- Bake in pre-heated oven for 12mns for a soft egg and 15/17mns for eggs that are more well done.
4-Top with fresh chopped chives if desired and enjoy!