Veggie Omelet


1 tablespoon half fat butter

Handful of frozen peas

¼ of a leek, chopped

4 closed cup mushrooms, sliced

¼ courgette, sliced

¼ red pepper, chopped

¼ yellow pepper, chopped

1 crushed garlic clove

4 eggs

Dash of semi-skimmed milk

Handful of grated half fat Cheddar cheese


Heat the half fat butter in a non-stick frying pan and add peas, leeks, mushrooms, courgette, peppers and garlic. Sauté for 5 minutes.

Whisk the eggs and milk together and mix in the cheese. Pour over the vegetables and cook for a few minutes until golden brown underneath.

Place under a pre-heated grill for a further 5 minutes and serve immediately.


Banana Chia Bowl


1/4 cup organic chia seeds

1 cup compliant unsweetened light coconut milk or almond milk, plus more for thinning

1 vanilla bean pod

Pinch of sea salt

1/2 teaspoon cinnamon or compliant pumpkin spice

1 banana, sliced

1/4 cup toasted macadamia nuts, chopped


Combine the chia seeds with the compliant non-dairy milk and whisk well to combine. Split the vanilla bean down the center and scrape out the seeds into the chia mixture. Add in the sea salt and cinnamon.

Refrigerate the chia pudding overnight.

When ready to eat, stir the pudding to combine well and divide it between two bowls. Top each bowl with banana, macadamia nuts, and a sprinkle of cinnamon.


Fitness Pancakes


2 cups white whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp fat free milk
2 tsp vanilla extract
cooking spray


Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don’t over-mix.Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes.