Honey Mustard Salmon + Roasted Brussels Sprouts & Grapes


Roasted Brussels sprouts and grapes

- 300g Brussels sprouts, trimmed and halved
- 250g red seedless grapes, halved
- 1/4tsp salt
- 1/8tsp ground black pepper
- 1/2tbsp light olive oil

4-ingredient salmon

- salmon fillets for 2
- 1tbsp dijon mustard
- 1tbsp honey
- 1tsp light olive oil

In a big bowl toss Brussels sprouts and grapes with salt, black pepper and oil. Spread mixture onto a baking tray lined with silicone mat or foil. Bake in preheated oven at 200c for 30 minutes, turn half way through to ensure even browning.

Meanwhile, lay salmon on baking dish lined with silicone mat or foil. Mix together mustard, honey and oil. Brush salmon fillets with honey mustard glaze. Bake in preheated oven at 200c for 12 minutes.


French Apple Tart



1 puff pastry ready rolled sheet (320g)
2-3 gala apples
1tbsp white granulated sugar
1/4tsp ground cinnamon
2tbsp apricot jam

(1) Preheat oven to 200c.

(2) Keeping the skin on, cut apples into very thin slices. Place apple slices in a medium-sized bowl. Toss with sugar and cinnamon.

(3) Keeping the provided baking paper underneath, roll out the sheet of store-bought puff pastry and have it transferred to a shallow baking tray / cookie sheet.

(4) Score a ½ inch border around the pastry to create a “crust” being careful not to cut all the way through. Prick dough with a fork (just the inside not the “crust”).

(5) Place apples on pastry in a layered pattern, one on top of the other creating a row. Do the same for the next row, but go the opposite way. Alternate the design until the pastry is filled with four apple rows.

(6) Bake in preheated oven for 20 minutes. Once out of the oven brush apples as well as crust with melted jam to create a nice shine.


Vegan Shepherd's Pie


Mashed Potato:
- 1.15kg / 4 baking potatoes
- 2tbsp unsweetened soy milk
- 3/4tsp salt
- 1/4tsp ground black pepper
Veggies Mixture:
- 150g / 1 medium size brown onion
- 4 cloves of garlic
- 300g carrots
- 200g / 3 stalks of celery
- 500g mushrooms
- 500g Brussels sprouts
- 1tbsp tomato paste
- 1/2tbsp light brown sugar
- 1tsp dried herbs
- 1+1/2tbsp plain flour
- 400ml vegetable stock
- 100ml red wine

(1) Peel, chop, and boil the potatoes for 10-15 minutes until soft.

(2) Meanwhile, have all veggies chopped and garlic minced. Sauté onion, garlic, carrots and celery without oil on high heat for 5 minutes. Add mushrooms and brussel sprouts, and cook for another 10 minutes until all liquid has evaporated. Add tomato paste, sugar and dried herbs, stir well. Finally, add flour and stir well before adding vegetable stock and wine and continue to cook for around 5 minutes until the mixture thickens.

(3) Mash potatoes and add soy milk. Season with salt and black pepper.

(4) Lay the veggie filling into a baking dish, then spread the mashed potatoes on top. Create patterns on top however desired. The rougher the surface, the crispier it will turn out.

(5) Slightly coat the surface with olive oil spray. Bake in preheated oven at 220c for 25 minutes, or until the top is crispy.



Flourless Chocolate Peanut Butter Mug Cake



- 120g mashed banana (from 1 medium size ripe banana)

- 3tbsp unsweetened cocoa powder

- 4tbsp smooth peanut butter, or any nut butter

- 2tsp light brown sugar

- 1 large egg 

Combine all ingredients in a bowl. Mix well. Divide batter into two ramekins or mugs. Microwave (800W) separately for 1 minute and 10 seconds each until risen and firm. Let cool for a minute and ENJOY!!!


Vegan Gingerbread Mug Cake



- 5 tbsp oat flour or plain flour
- ½ tsp baking powder
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- 1 tbsp light or dark brown sugar
- 4 tbsp unsweetened soy milk
- ½ tbsp black treacle / dark molasses
- ½ tbsp vegetable oil

In a microwaveable mug mix together all ingredients until smooth.

Microwave (800W) for 1 minute and 10 seconds. Allow to cool for minutes before serving.


The Best Banana Bread


- 300g peeled ripe bananas
- 2 medium/large eggs
- 90g oat flour
- 60g light brown sugar
- 1tsp baking soda
- 1tsp ground cinnamon
- 1tsp vanilla extract
- 1/8tsp salt

(1) In a mixing bowl, mash bananas using a fork. Add all remaining ingredients and whisk until well incorporated.

(2) Pour batter into a loaf pan lined with baking paper.

(3) Bake in preheated oven at 160C for 55 minutes.

(4) Let it cool completely on a wire rack before cutting into slices.

***Serve warm in the morning, with a serving of nonfat plain icelandic yogurt. Happy Breakfast!