Ingredients:

280g frozen chopped spinach, thawed and squeezed dry
230g ricotta cheese
110g mozzarella cheese, shredded
30g Parmesan cheese, grated
1 tablespoon olive oil
1 large egg yolk
1 teaspoon garlic powder
1 1/2 teaspoons minced fresh oregano
1/8 teaspoon red pepper flakes
1 teaspoon salt
450 pre-made pizza dough

 Instructions:

Preheat the oven to 260 degrees C.

In a large bowl, combine the spinach, ricotta, mozzarella, olive oil, egg yolk, garlic powder, oregano, red pepper flakes, and salt.

Divide the pizza dough into 4 even pieces. On a lightly floured surface, flatten each piece into a 7-inch round.

Spread a quarter of the spinach filling evenly over half of each dough round, leaving a 1-inch border around the edge.

Brush the edges with egg wash (1 large egg lightly beaten with 2 tablespoons water), then fold the other half of the dough circle over the spinach mixture. Press and pinch the edges to seal.

Cut 5 steam vents in the top of each calzone and brush the tops with the remaining egg wash.

Transfer the calzones onto a parchment-lined baking sheet and bake for 8 minutes. Brush with any remaining egg wash and sprinkle with grated Parmesan, then bake for another 7 minutes.

Move to a wire rack and let cool for 5 minutes before serving

Ingredients:

– 1 lb boneless, skinless chicken thighs
– 1 large red onion, thinly sliced
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground paprika
– 1 teaspoon ground turmeric
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– 1/4 cup plain yogurt
– 2 tablespoons white vinegar
– Juice of 1 lemon
– Fresh parsley, chopped, for garnish
– Pita bread or flatbreads, for serving

Directions:

1. In a bowl, mix olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, salt, and pepper to create the marinade.

2. Cut the chicken thighs into thin strips and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour or overnight for maximum flavour.

3. Preheat a grill or pan over medium-high heat. Cook the marinated chicken strips until fully cooked and slightly charred, about 5-7 minutes per side.

4. In a separate bowl, mix plain yogurt, white vinegar, and lemon juice to create the sauce.

5. Warm the pita bread or flatbreads. Assemble the Chicken Shawarma by placing grilled chicken strips on the bread, topping with sliced red onions, and drizzling the yogurt sauce over the top.

7. Garnish with chopped fresh parsley.

Ingredients:

– 1 cup raw almonds
– 1 cup raw cashews (can also use walnuts, macadamias or pistachios if you prefer.)
– 1/2 cup dried cranberries
– 1/2 cup dried blueberries
– 1/2 cup pumpkin seeds (pepitas)
– 1 cup dark high quality dark chocolate
– tsp of coconut oil

Directions:

1. In a large bowl, melt dark chocolate together with coconut oil either in the microwave in 30 second increments, or over a double boiler until melted and smooth. 

2. Combine the raw nuts, dried cranberries, dried blueberries, pumpkin seeds and mix well to combine.

3. Spread out on a baking sheet on a tray and refridgerate until solid. 

4. Break into chunks of ‘bark’ and store in an airtight container or ziplock bag. 

Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup water
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh herbs (such as parsley, rosemary, or thyme), finely chopped
• Additional olive oil for brushing

Directions:
1. In a large mixing bowl, combine flour, salt, and baking powder.

2. Add water and 2 tablespoons of olive oil to the dry ingredients. Mix until a soft dough forms.

3. Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth.

4. Divide the dough into 8 equal pieces. Roll each piece into a thin circle, about 1/8 inch thick.

5. Heat a large skillet over medium heat. Brush each flatbread lightly with olive oil on both sides.

6. Cook the flatbreads, one at a time, for about 2-3 minutes on each side, or until golden brown and crispy.

7. Halfway through cooking each flatbread, sprinkle the top with minced garlic and chopped herbs. Press gently with a spatula to adhere.

8. Serve warm.

Kcal: 180 kcal | Servings: 8 flatbreads

Ingredients:

1 cup red lentils
6 cups vegetable broth
1 large onion, chopped
2 carrots, peeled and diced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
2 tablespoons olive oil
Juice of 1 lemon
Fresh cilantro, chopped, for garnish

Directions:

1. Rinse the red lentils in cold water until the water runs clear.

2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.

3. Add the carrots to the pot and cook for another 2-3 minutes.
Stir in the ground cumin, turmeric, cinnamon, and cayenne pepper, cooking for about 1 minute until fragrant.

4. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils and carrots are tender.

5. Use an immersion blender to partially blend the soup for a thicker consistency, leaving some lentils and carrots whole.
Stir in the lemon juice and season with salt and black pepper to taste.

6. Serve hot, garnished with chopped cilantro.

Kcal: 180 kcal | Servings: 6 servings

Ingredients:

450g chicken breasts, boneless and skinless
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
16 oz (450g) potato gnocchi
1 cup (240ml) chicken broth
1 cup (240ml) heavy cream
1 cup (240ml) milk
1 cup (90g) baby spinach
1/2 cup (50g) grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Directions:

1. Cut the chicken breasts into bite-sized pieces.Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until it becomes translucent.

2. Add the minced garlic and chicken pieces to the skillet. Cook until the chicken is no longer pink.

3. Stir in the potato gnocchi and cook for about 2 minutes until they start to brown. 

4. Pour in the chicken broth, heavy cream, and milk. Bring to a simmer and let it cook for 5-7 minutes until the gnocchi are tender and the sauce thickens.

5. Stir in the baby spinach and grated Parmesan cheese. Cook for an additional 2-3 minutes until the spinach wilts and the cheese is melted. Season with salt and pepper to taste.

6. Garnish with fresh basil leaves if desired.

Ingredients:

• 2 cups cottage cheese
• 3 eggs
• 1/2 cup sugar
• 1/4 cup flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Powdered sugar for dusting

Directions:

1. Preheat your oven to 175°C and grease a baking dish.

2. In a blender, combine cottage cheese, eggs, sugar, flour, vanilla extract, and salt. Blend until smooth.

3. Pour the mixture into the prepared baking dish. Bake for 40-45 minutes, or until the cheesecake is set and lightly golden on top.

4. Let it cool completely, then refrigerate for at least 2 hours.

5. Dust with powdered sugar before serving. Enjoy your creamy, crustless cheesecake!

Ingredients:

700g chicken breast
1/2 cup coconut milk
1 tablespoon curry powder
1 garlic clove, minced
1 tsp ginger, grated
1 tablespoon soy sauce
1 tablespoon brown sugar
Bamboo skewers, soaked in water for 30 minutes

Thai Peanut Sauce:

1/2 cup peanut butter
1/4 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lime juice
1 tsp brown sugar
1/2 tsp chili flakes
1 garlic clove, minced
Water, as needed to thin

Directions:

1. In a bowl, whisk together coconut milk, curry powder, garlic, ginger, soy sauce, and brown sugar. Cut chicken into strips and marinate for at least 1 hour in mixture, preferably overnight.

2. Preheat grill to medium-high heat. Thread chicken onto skewers. Grill skewers for 5-7 minutes on each side, or until fully cooked.

3. For the peanut sauce, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, chili flakes, and garlic in a saucepan over medium heat. Add water as needed to reach desired consistency. Cook for 5 minutes, stirring frequently.

4. Serve skewers with peanut sauce on the side.

Kcal: 300 kcal | Servings: 4 servings

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can crushed tomatoes
1 can diced tomatoes
2 cups vegetable or chicken broth
1 teaspoon sugar (optional, to balance the acidity of the tomatoes)
Salt and pepper, to taste
1/2 cup fresh cream
1/4 cup fresh basil leaves, chopped (plus extra for garnish, if desired)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

2. Pour in the crushed tomatoes, diced tomatoes, and vegetable or chicken broth. Stir well to combine. If using, add the sugar to balance the acidity of the tomatoes. Season with salt and pepper to taste.

3. Bring the soup to a simmer and let it cook for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the soup to thicken slightly.

4. If you prefer a smoother texture, you can use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

5. Reduce the heat to low and stir in the cream. Add the chopped basil leaves and stir until the soup is heated through.

6. Serve hot and darnish with additional fresh basil leaves if desired.