Packed with 6g of protein and just 6g of sugar per serve, they offer a sweet yet wholesome way to satisfy your gingerbread cookie cravings.

Whether you’re sharing them with loved ones or enjoying them as a treat for yourself, these cookies bring all the Christmas spice with a bit of a healthy twist!

Serves: 12

Time: 15 minutes

Ingredients

• 1 1/4 cups Almond Flour
• 1/2 cup Vanilla Protein Powder (this recipe was tested using a Whey Protein Isolate)
• 3 tbsps Coconut Sugar
• 1 tsp Baking Powder
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 2 tbsps Fancy Molasses
• 1 tbsp Maple Syrup
• 1 Egg
• 1/4 cup Tapioca Flour (or any type of flour, for dusting)

Directions

1. Preheat oven to (190ºC) and line a baking sheet with parchment paper.
2. Combine almond flour, protein powder, coconut sugar, baking powder, cinnamon and nutmeg in a bowl. In a separate bowl, whisk together the molasses, syrup and egg.
3. Add wet ingredients to the dry ingredients and mix until a dough forms.
4. Generously dust a flat surface, a rolling pin and cookie cutter with tapioca flour. Roll out the dough and cut out shapes.
5. Bake for 8 to 10 min. Let cool completely before serving. Enjoy!

Made with almonds and cashews and spiced with Christmas-inspired flavours, these bites offer 2 grams of fibre each, supporting your digestion while fuelling you through the holiday rush.

They’re the perfect pick me up during this busy season, we hope you enjoy this easy recipe!

Serves: 12

Time: 15 minutes

Ingredients

• 3/4 cup Pitted Dates
• 1/2 cup Almonds (raw)
• 1/4 cup Cashews (raw)
• 1/2 tsp Cinnamon (ground)
• 1/4 tsp Ground Ginger
• 1/2 tsp Vanilla Extract
• 1/4 tsp Sea Salt

Directions

1. Add the dates, almonds, cashews, cinnamon, ginger, vanilla and sea salt to a food processor and blend until well mixed and sticky.
2. Transfer to a medium-size mixing bowl. Form into even balls with your hands and store in the fridge or freezer until ready to enjoy.
3. Store in an air tight container up to one week. Store in the freezer for longer.

Our quick kale and mushroom egg omelette delivers 31 grams of protein, supporting steady energy and keeping you full longer. Best of all, it’s ready in just 10 minutes, making it an ideal option for busy mornings while promoting better hormonal balance.

Serves: 1

Time: 10 minutes

Ingredients

• 3/4 cup Water (divided)
• 1 cup Kale Leaves (tough stems removed, chopped)
• 4 White Button Mushrooms (sliced)
• 1 tsp Nutritional Yeast
• 1/8 tsp Sea Salt
• 1 cup Egg Whites

Directions

1. In a large non-stick pan, heat 1/3 of the water over medium heat. Cook the kale, mushrooms, nutritional yeast and salt until soft, about two minutes. Set aside.
2. Cooking one omelette at a time, add a splash of the remaining water to the same pan and bring to a simmer over medium to medium-high heat. Add the egg whites and cook until fluffy and slightly firm, about five minutes. Rotate the pan as needed to help spread and evenly cook the egg whites. Using a heat-safe spatula, gently scrape down the sides and transfer to a plate. Repeat with any remaining egg whites, one omelette at a time.
3. Arrange the kale and mushrooms down the middle of each omelette. Fold the sides of the omelette towards the center and enjoy!
4. Optional: Serve with a slice of rye, spelt or gluten free bread. We love Bodhi’s Rye and Spelt bread or Strange Grains gluten free buckwheat or quinoa sourdough bread.

This dish packs a punch with tender chicken and a zesty lime dressing, all balanced with the crunch of cabbage and colourful veggies. Not only is it a delicious meal, but it also offers some powerful hormone-detoxifying benefits, thanks to the cabbage.

Cabbage is rich in compounds that help support liver function and detox pathways, aiding the body in processing and eliminating excess hormones (particularly oestrogen).

Plus, with 30 grams of protein, it helps you feel fuller for longer and promotes a lighter, more energised feeling after eating. Perfect for those looking for a nutritious, satisfying lunch that also supports your hormone health.

Serves: 2

Time: 25 minutes

Ingredients

• 227 grams Chicken breast
• 2 tbsps Extra virgin olive oil
• 2 tbsps Lime juice
• 2 tbsps Coconut aminos
• 1/2 tsp Raw honey
• 1/4 tsp Chilli flakes
• 2 cups Coleslaw mix
• 2 stalks Spring onion (sliced)
• 1/4 cup Coriander (chopped)
• 1/4 cup Almonds (roasted, chopped)

Directions

1. Add the chicken to a pot. Cover the chicken with about 2 cm of water. Bring to a boil then reduce the heat to a simmer, partially covered for 10 to 12 minutes or until the chicken is cooked through. Place the cooked chicken into a bowl and shred it with two forks. Set aside to cool.
2. Meanwhile, whisk together the olive oil, lime juice, coconut aminos, honey, and red pepper flakes in a large bowl, until well combined.
3. Add the coleslaw mix, spring onion, coriander, and almonds. Toss gently to ensure all the ingredients are well coated. Stir in the chicken.
4. Divide the salad evenly between bowls or plates and enjoy!

Say hello to your new weekend favorite – this hearty lentil shakshuka!

Packed with 20 grams of plant-based protein per serve, it fuels your body with steady energy and helps keep blood sugar balanced all day long.

With an impressive 14 grams of gut-loving fibre (half your daily needs!), it’ll not only keep you feeling full all morning but also nourish your microbiome for better digestion and regularity. Delicious, satisfying, and perfect for a nourishing start to the weekend!

Serves: 2

Time: 40 minutes

Ingredients

1 tbsp Extra virgin olive oil

1/2 Brown onion (small, diced)

2 Garlic cloves (minced)

1.5 cups Pasta sauce

1/4 cup Dried lentils (rinsed)

1/4 tsp Cumin

2 Eggs

1 tbsp Parsley (chopped)

1 Avocado (medium, sliced)

Directions

1. Heat a medium-sized pan over medium heat. Once hot, add the oil and chopped onion. Cook for about two minutes or until soft. Add the garlic and cook for one minute, until fragrant.

2. Add the pasta sauce, lentils, cumin, salt, and pepper. Stir to combine. Bring to a simmer and then reduce the heat to low. Cover and cook for 18 to 20 minutes or until the lentils are tender and cooked through.

3. Make small wells for eggs in the middle of the pan and crack the eggs into them. Cover and cook for five to seven minutes, or until the whites are set. Season with salt and pepper.

4. Add parsley on top and divide evenly between plates or bowls. Serve with avocado and enjoy!

Nutritional Breakdown

Per serve

• Calories: 450
• Fat: 27 grams
• Carbs: 40 grams
• Fibre: 14 grams
• Sugar: 10 grams
• Protein: 20 grams