Ingredients

• 1 medium egg
• 50g slice sourdough bread
• ½ avocado
• 1 lime wedge
• Salt and pepper to season

Method

1. Bring a small pan of water to the boil and cook the egg for 8 minutes.
2. Meanwhile, lightly toast the sourdough.
3. Scoop out the avocado half and mash it up in a bowl.
4. Squeeze over the lime juice and season with salt and pepper. Mix well.
5. Top the toast with the avocado. Once the egg is done, peel and chop into slices and lay over the avocado.

Ingredients

• 80g rolled oats
• 125g smooth cashew butter
• 70g honey
• 40g vanilla protein powder
• 40g unsalted pistachios, shelled and roughly chopped
• 30ml water

Method

1. Add all ingredients to a large mixing bowl and mix well to combine, forming a dough-like consistency. If the 'dough' seems a little dry, add an extra splash of water.
2. Using your hands or a small batter scoop, form the dough into small balls, roughly 1 inch in diameter.
3. Space the balls out evenly on a baking sheet or large plate lined with parchment and pop them into the fridge for one hour to set.
4. Tuck in straight away or store in an airtight container in the fridge for up to one week. They also freeze well – store in a sealed bag and defrost before eating.

Ingredients

• 300g quinoa
• 400g can black beans, rinsed and drained
• 200g can sweetcorn, drained
• 12 cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tbsp avocado oil
• Juice of 1 lime
• 1 garlic clove, crushed
• 1 tsp paprika
• ½ tsp cumin
• Salt and pepper, to taste
• 1 handful fresh coriander, to garnish

Method

1. Cook the quinoa according to the packet instructions. Leave to cool.
2. Add the cooled quinoa to a bowl along with the beans, sweetcorn, tomatoes and peppers.
3. Create a dressing by whisking together the oil, lime, garlic, paprika, cumin and salt and pepper to taste.
4. Pour on the dressing, toss thoroughly and serve topped with fresh coriander.

Ingredients

• 300g wholewheat spaghetti
• Low-cal cooking spray
• 2 cloves garlic
• 600g cherry tomatoes
• 120g reduced-fat pesto
• Black pepper to season
• 50g Italian hard cheese
• Few sprigs basil

Method

1. Cook the spaghetti according to the packet instructions.
2. Meanwhile, lightly spray a small frying pan with cooking spray and set over a medium heat. Cook the garlic and tomatoes, stirring once or twice, for 3-4 minutes until the tomatoes start to soften.
3. Drain the cooked spaghetti, then return to the warm cooking pot and stir in the pesto.
4. Divide between four warm shallow bowls and add the tomatoes and garlic. Grind some black pepper over the top. Sprinkle with Parmesan shavings and garnish with sprigs of basil.

Ingredients

• 120g fresh strawberries
• 50ml single cream

Method

1. Wash and hull the strawberries. Serve topped with the fresh cream.