Breakfast:

Peanut butter overnight oats (3 portions)

Prep time: 10 minutes
Cook time: N/A (soak over night)
Skill level: Easy

Equipment needed:
Measuring cups and spoons and three small mason jars

Ingredients:
1 1/2 cups rolled oats
1 1/2 cups unsweetened almond milk
6 tablespoons almond butter
3 tablespoons maple syrup
3 tablespoons chia seeds

Method:
In each mason jar place the following: 2 tablespoons of almond butter, 1 tablespoon of maple syrup, 1 tablespoon of chia seeds, 1/2 cup of almond milk and 1/2 cup rolled oats. Stir thoroughly, cover with lid and place in the fridge overnight.

Sprouted bread french toast and berries (2 portions total but the recipe makes single serving as it's best made fresh to order)

Prep time: 5 minutes
Cook time: 10 minutes
Skill level: Easy

Equipment needed:
Measuring cups and spoons, a mixing bowl, a whisk, a non-stick saute pan and a spatula

Ingredients:
3 slices sprouted whole grain bread
2 eggs
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1 teaspoon butter
Pinch of salt

Method:
In a mixing bowl whisk together the eggs, maple syrup, vanilla extract and salt. Dip the bread in this mixture, and place in a heated pan coated with butter. Cook for 30-45 seconds per side or until golden brown.

Avocado toast and tomato (2 portions)

Prep time: 10 minutes
Cook time: 5 minutes
Skill level: Easy

Equipment needed:
Measuring spoons, toaster, knife, cutting board and a spoon

Ingredients:
4 slices sprouted bread
8 tablespoons of The GoodLife Kitchen guacamole
2 tomatoes

Method:
Make guacamole as per recipe. Toast the sprouted bread and slather with 2 tablespoons of guacamole per slice. For a side, slice the tomato and season with salt and pepper.

Entrees:

Hummus and vegetable sandwich with fresh veggies (2 portions)

Prep time: 10 minutes
Cook time: N/A
Skill level: Easy

Equipment needed:
Measuring spoons, knife, cutting board, peeler and a spoon

Ingredients:
4 slices sprouted bread
8 tablespoons hummus
4 carrots
4 ribs of celery
1/2 cucumber
1 tomato
1 red onion
Sea Salt and pepper to taste

Method:
Slice the cucumbers, tomatoes and onion and lightly toast the bread. Spread 2 tablespoons of hummus per sandwich and layer on the vegetables. Serve with carrot and celery sticks.

Mushroom and red bean chili (4 portions)

Prep time: 15 minutes
Cook time: 60 minutes
Skill level: Easy

Equipment needed:
Measuring cups and spoons, food processor, mixing bowl, pot and a potato masher

Ingredients:
3 carrots
4 ribs celery
2 cups sliced mushrooms
1 large onion
5 cloves garlic
1 can black beans
1 can diced tomatoes
1 liter vegetable stock
3 tablespoons chili powder
2 tablespoons coconut oil
2 limes juiced
Sea salt and pepper to taste

Method:
Using a food processor shred the carrots, celery, onion, and garlic. Remove everything from the food processor and place in a mixing bowl. Add the mushrooms to the food processor until they resemble the texture of ground beef.

Saute the carrots, celery, onion, and garlic in the coconut oil until slightly caramelized. Add chili powder, salt and pepper and continue to saute for an additional minute. Add the remaining ingredients to the pot and stir thoroughly. Simmer over medium-low heat for 45 minutes stirring often. Remove the chili from the heat and lightly mash with a potato masher to thicken the sauce.

Asparagus and goat cheese omelette with sliced tomato (4 portions total but recipe makes single serving as it's best made fresh to order)

 
Prep time: 5 minutes
Cook time: 15 minutes
Skill level: Easy

Equipment needed:
Measuring cups and spoons, small nonstick saute pan, rubber spatula, knife and a cutting board

Ingredients:
2 free range eggs
4 asparagus spears
1/4 of a  300 g package of goat cheese (crumbled)
1 teaspoon butter
Salt and pepper to taste

Method:
Break the ends off the asparagus off and discard. In a small nonstick pan heat 1 teaspoon of butter and saute the asparagus spears for 3-5 minutes and remove from the pan.

Add two beaten eggs to the same pan and season with salt pepper to taste. Once the egg has begun to set, place the asparagus spears and the crumbled goat cheese in the centre of the omelette and fold. Slice half of a tomato and serve on the side.

Superfood Greek salad (4 portions)

Prep time: 20 minutes
Cook time: N/A
Skill level: Easy

Equipment needed:
Measuring cups and spoons, knife, cutting board and a mixing bowl

Ingredients:
2 cucumbers
6 tomatoes
1 red onion
1/2 purple cabbage
1/2 cup black olives
1/2 cup goat feta
1/4 pumpkin seeds
1 tablespoon oregano
3/4 cups of the GoodLife Kitchen citrus herb vinaigrette 
Sea salt and pepper to taste

Method:
Shred the purple cabbage as thin as possible, discarding the thick stems. Cut cucumbers, tomatoes and red onion into bite-size pieces and slice olives in half. Place chopped vegetables in a large mixing bowl, add the pumpkin seeds and crumble the feta. Finish by adding the dressing and seasoning with salt and pepper to taste.