Serves 2 Ingredients 1 large apple, cored and chopped 1 medium avocado 500ml unsweetened almond milk 100g Greek yoghurt 1 tbsp chia seeds 1 tbsp rolled oats 1 tsp cinnamon ½ tsp vanilla extract 1 tsp agave syrup A splash of cold water if needed Method Add all ingredients to a blender. Blend on high for 30–45 seconds until smooth and creamy. Pour into two glasses, sprinkle with a little extra cinnamon if you like, and serve immediately. This is a High Day recipe as part of our

Serves 5 Ingredients 400g chicken breast 240g red lentils 5–6 carrots, chopped 1 large leek, sliced 2L chicken stock 1 tsp salt 1 tsp black pepper Method Add the chicken breasts to a large saucepan with the chicken stock. Bring to a gentle boil, then simmer for around 15 minutes until the chicken is cooked through. Remove the chicken, shred it using two forks, then add it straight back into the pot. Stir in the red lentils, chopped carrots, leek, salt and pepper. Cook gently

Serves 2 Ingredients 250 g cottage cheese 3 large eggs 40 g soft goat’s cheese (30 g mixed in, 10 g reserved for topping) 30 g spinach (fresh or thawed frozen, well squeezed) 20 g ground almonds (about 2 tbsp) 2 tsp roasted red pepper pesto Salt and pepper to taste Pinch of thyme, paprika, or nutmeg (optional) Salad (per serving): 1 handful mixed leaves (25 g) ½ cucumber, sliced 4 cherry tomatoes, halved Squeeze of lemon juice or balsamic vinegar Method Preheat oven to 180°C

Serves 2 Ingredients 1 tsp olive oil (5ml) 1 medium onion (approx. 120g), finely chopped 1 garlic clove, minced 1 tsp curry powder (mild...

Makes 15 Ingredients: 180g smooth peanut butter 30ml maple syrup 50g ground almonds Pinch of salt 40g dark chocolate (minimum 70% cocoa),...

Serves 1 Ingredients 1 slice sourdough bread 2 tbsp cottage cheese (full-fat) 25g mature cheddar, grated ¼ small red onion, finely diced...