Updated: Dec 3, 2020

The recipes below are arranged by snacks first then the main meals and then finishing with others. (once you complete making one of our fantastic recipes below can you please take a picture and send to us so we can add pictures to our recipes below and across our social media platforms)


Cacoa nut butter smoothie.

Perfect post exercise recovery drink or perfect for breakfast.


250ml almond milk

Tablespoon chia seeds

Tablespoon flax seeds

1 banana

1 tablespoon almond butter

1tsp cacao powder

1 tsp maple syrup

1 scoop body me cacao vegan protein powder (optional)


Place all ingredients in to a blender and blend until smooth.

Calories per smoothie - 395



Coconut Super Snack Balls

makes 15


• 125g desiccated coconut; 75g for the coating, 50g for the filling

• 225g dates

• 225g figs

• 150g flaked almonds

• 100 ml water


1. spread 75g of the desiccated coconut on a plate and set aside.

2. Place the dates, figs, almonds and 50g desiccated coconut in a food processor and blitz until combined.

3. Add the water and blitz to form a sticky dough.

4. Use your hands to shape the dough into balls roughly the size of golf balls.

5. Roll each ball in the desiccated coconut until coated.

6. Your coconut super snacks are ready to eat straight away, but will keep in an airtight container in the fridge for up to two weeks.

Raw Brownies


1. 1 cup of pecan nuts

2. 1 cup of medjool dates

3. 2-3 tbsp cocoa or cacao powder

4. 1 tbsp of maple syrup


• Blend pecans in food processor until crumbly.

• Add dates and blend again.

• Add cocoa (or cacao) powder and syrup.

• Stir together and place in a container.

• Set in refrigerator for 3-4 hours.

• Cut into slices.

Black Bean Brownies

Serves 16


• 500g cooked black beans

• 160ml maple syrup

• 120ml coconut milk

• 50g coconut oil, melted

• 3 eggs

• 5g vanilla

• 30g cocoa powder

• 30g oatmeal

• 60g whole wheat flour

• ½ g salt

• 10g baking powder

• 80g chocolate chips

• 60g chopped walnuts


1. Pre-heat the oven to 180°C (160°C Fan), 325°F, Gas 4.

2. Grease a 20×20cm baking dish, or line with parchment paper.

3. In a food processor, purée the cooked black beans.

4. In a food processor, whisk the eggs and add in the coconut oil followed by the coconut milk. Add in the maple syrup, oats black bean purée, vanilla, salt and baking powder.

5. Process all the ingredients, for approximately 2-3 minutes, until the batter is smooth.

6. Next fold in half the chocolate chips and evenly combine them.

7. Spread the batter evenly in the prepared baking dish. Sprinkle the remaining chocolate chips and nuts on top of the batter.

8. Bake in the oven for 18-20 minutes, until the brownies are cooked through and set.

9. Allow to cool thoroughly before cutting into squares and serving.

Great Balls of Power

Makes 8 – 10 Balls


• 8 tbsp crunchy peanut or almond butter

• 4 scoops of vanilla protein powder

• 4 tbsp agave syrup, honey, or maple syrup

• 4 tbsp desiccated coconut

• 4 tbsp water

• 3 tbsp ground linseed

• 1 tsp vanilla extract


1. place all the ingredients in a large bowl and use your hands to mix into a dough.

2. Add a few drops of water if the mixture seems too dry.

3. Use your hands to shape the dough into balls roughly the size of golf balls.

4. Place the balls into an airtight container and store overnight in the fridge, by next morning your Great Balls of Power will be ready to go.

5. They will keep in an airtight container in the fridge for up to 2 weeks.

Frozen Protein Bars

Makes 6 big bars


• 300g chocolate protein powder – banana or vanilla flavours also work well

• 160g jumbo porridge oats

• 70g sunflower seeds

• 50g dark chocolate (70% cocoa solids), chopped

• 30g ground almonds

• 1 banana, peeled and mashed

• 120ml water

• 3 tbsp melted coconut oil

• 1 tsp vanilla extract


1. Line a 33cm x 23cm (13" x 9") baking tin with parchment paper.

2. Place all the ingredients in a large mixing bowl and use your hands to mash everything into a sticky consistency. This process will take a few minutes and the mixture must not be too wet, so do not add more water. Simply keep working the mixture with your hands.

3. Scrape the mixture into the prepared tin and place in the freezer for at least 1 hour.

4. Remove the tin from the freezer and leave to stand for 30 minutes.

5. Cut the slab into bars and carefully remove from the tin.

6. Store the bars in airtight plastic bags in the freezer.

7. Take them out as needed – just give them a few minutes to defrost before eating.

Main Meals

Beetroot and Butternut Bake with Walnut Crumble

Serves 6


• 1.2kg butternut squash, peeled, deseeded and cut into 1cm chunks

• 500g bunch of beetroot, peeled and cut into wedges

• 1 large onion, roughly chopped

• 2 sticks of celery, finely chopped

• 2 cloves of crushed garlic

• 2 bay leaves

• 2 tbsp rapeseed oil

• 1 reduced salt vegetable stock cube, made up to 300ml

• 50g cheese

• 75g oats

• 150g roughly chopped walnuts


1. Put the squash, beetroot, onion, celery, garlic, bay leaves and oil into a stock pot over a medium heat.

2. Season with black pepper.

3. Stir, cover and cook for 15 minutes, stirring occasionally.

4. Add the stock, bring to the boil, then cover and simmer for 20 minutes until the veg is just tender.

5. Meanwhile pre-heat the oven to 220°C (200°C Fan), 425°F, Gas 7

6. Mix the cheese, oats and walnuts roughly together for the crumble topping and set aside.

7. Tip the cooked veg into a roasting tin and scatter the topping over.

8. Bake for 15-20 minutes until the crumble is golden brown and crisp.

9. Serve hot.

Moroccan Lentil Salad

Serves 2


1. 75g dried lentils

2. 350ml water

3. ½ 400g tin drained chickpeas, i.e. 200g

4. 2 chopped tomatoes

5. 4 chopped spring onions

6. 2 minced green chillies

7. 1 chopped green pepper

8. 1 chopped red pepper

9. juice of one lime

10. 2 tsp olive oil

11. handful of chopped fresh coriander

12. sea salt, to taste


• Place the lentils and water in a pan.

• Bring to the boil then simmer for 30 minutes or until tender.

• Drain and allow to cool

• In a medium bowl combine the lentils with the remaining ingredients.

• Toss well.

• Chill for 20 minutes in a refrigerator.

• Serve

Quinoa Burgers

(makes 5 patties)


• 1 tbsp olive oil

• 1 finely chopped onion

• 2 crushed garlic cloves

• 75g tin of black beans

• 120g cooked quinoa

• 100g cooked sweet potato flesh

• 1 grated carrot

• ½ tsp ground cumin

• ½ tsp ground coriander

• 2 tbsp freshly chopped parsley

• 15g breadcrumbs


1. Pre-heat the oven to 180ºC / 160ºC Fan/ 350ºF / Gas 4

2. Heat the olive oil in a saucepan over a medium heat, add the onion and fry for 3 minutes until soft.

3. Add the crushed garlic and cook for another minute.

4. Add the black beans, stir and cook for a few minutes longer.

5. Remove from the heat and transfer to a mixing bowl.

6. Lightly mash with a fork until the beans are semi-crushed.

7. Add the remaining ingredients to the bowl and mix well.

8. If the mixture is too moist, add extra breadcrumbs; if too dry, add some more mashed beans.

9. Form 5 patties with yours hands and place on a baking tin lined with baking parchment.

10. Bake in the pre-heated oven for 20-25 minutes, checking after 15 minutes and turn once to ensure even browning.

11. Once cooked, remove from the main oven and serve.

Curried Butternut Squash and Apple Soup

Serves 6


1. 1tbsp of sunflower oil

2. 2 medium onions

3. 1kg butternut squash, peeled, deseeded and cut into 3cm chunks

4. 2 tbsp medium curry powder

5. 2 crushed garlic cloves

6. 500g eating apples (approx 4 apples), peeled cored and thickly sliced

7. 1 litre of chicken stock, made with 1 stock cube

8. 1 bay leaf

9. 200ml apple juice (preferably cloudy/pressed).

10. Flaked sea salt

11. freshly ground black pepper


• Heat the oil in a large non stick saucepan, add the onions and cover with a lid.

• Cook for 5 minutes over a medium-low heat, stirring occasionally.

• Add the squash, cover the pan again and cook for a further 5 minutes until the squash is beginning to soften and brown lightly, stirring once or twice.

• Add the curry powder, garlic and apples then cook for 1 minute stirring constantly.

• Pour in the stock, add the bay leaf and bring to the boil.

• Reduce the heat to a simmer and cook for about 30 minutes or until the squash is very soft, stirring occasionally.

• Remove the pan from the heat.

• Season the soup with salt and pepper.

• Blitz with a stick blender until smooth OR leave it to cool then blend in a food processor.

• If you like extra smooth soup, pass through a fine sieve into a clean pan using the base of a ladle to press the vegetables through the sieve.

• Stir the apple juice into the soup, adding a little extra if needed to get the consistency you like.

• Adjust the seasoning to taste.

• Reheat gently just before serving, stirring occasionally.

Chicken with Spanish Vegetables and Couscous

Serves 1


1. 100g chicken breast

2. 4 chopped mushrooms

3. ½ red pepper

4. 6 cherry tomatoes

5. ¼ of a courgette

6. 2 tsp olive oil

7. 50g couscous