Meat Free Mondays

A bag of Granny Smith Apples – peeled, cored and halved Cinnamon, Xylitol 180ml Soya Yoghurt Granola (from Faithful-To-Nature) or crushed Provita to garnish DIRECTIONS Boil the apples in water that is just enough to cover the apples. Keep an eye on them and once they are soft enough (if a knife goes through them) […]

2 zucchinis wash and make noodle like strands with a Spiralizer 1/2 pack button mushrooms wiped clean and chopped 1/2 pack Shitaki mushrooms chopped 1 small red onion chopped 1 clove garlic chopped 1-2 tbsp coconut oil 1/4 cup fat free cottage cheese 1 lemon zest and juice 1/2 teaspoon dried thyme  Salt and pepper

1 eggplant, cut into 2cm pieces 2 red onions, halved, cut into thin wedges 1 large zucchini, cut into 2cm pieces 250g small cherry tomatoes 1 teaspoon coconut oil 1 garlic clove, crushed 1/2 cup fresh basil leaves, torn 50g low-fat feta, crumbled Balsamic vinegar, to drizzle Fresh basil leaves, extra, to serve DIRECTIONS Preheat

1 cup fat free plain yoghurt 1 cup frozen peaches 1/4 teaspoon vanilla extract 1/8 teaspoon ground cinnamon Pinch of ground nutmeg Pinch of ground ginger 1 tsp. liquid Stevia DIRECTIONS Add yogurt, vanilla extract, spices and stevia to blender. Blend for 20-30 seconds, until spices are evenly mixed in. Add frozen peaches and blend

1/2 English cucumber (or 4 Persian cucumbers) 3 small oranges 3 tablespoons fresh minced parsley 1 green onion, thinly sliced 1/4 teaspoon salt Fresh ground black pepper DIRECTIONS Cut the cucumber in quarters lengthwise (or in halves if using small Persian cucumbers) then cut into thin slices. Place in a large bowl. Peel the oranges

4 cups sliced Roma tomatoes 1/4 cup sliced yellow onion 1/2 tsp salt 1/2 tsp pepper 2 cups vegetable stock 1 tsp paprika 1/2 tsp garlic powder Pinch of red pepper flakes to taste optional 2 tbsp fat-free plain yogurt Thinly sliced fresh basil for garnish DIRECTIONS Preheat oven to 200̊C. Spray a large baking

1 Tbsp coconut oil ½ yellow onion, chopped 2 cloves garlic, minced ½ zucchini, shredded 1 tomatoe, chopped 8 large eggs 2 cups rocket, roughly chopped ¼ cup shredded mozzarella cheese Salt and pepper to taste DIRECTIONS Preheat oven to 180̊C. Coat a muffin tin with spray and set aside. In a large pan over

4 cups shredded celery 2 tbsp minced onion 2 tbsp apple cider vinegar ¼ tsp dry mustard ¼ tsp salt ⅛ tsp pepper DIRECTIONS Make celery salad by mixing all ingredients in a separate large bowl, tossing together well.

2 Eggs large 6 Egg Whites (for egg white liquids use ¾ cup per 6 egg whites) 2 cups cherry tomatoes halved 2 tbsp Fresh chives chopped 1 tbsp fresh parsley chopped 1 tbsp chicken broth 1 tbsp white onion finely chopped 1 tbsp fat free yoghurt 2 cloves garlic minced ½ tsp of sea

2 Eggs 6 Egg Whites 2 tbsp onion minced 1/2 tsp garlic freshly minced 2 cups baby spinach 2 tbsp canned tomatoes diced 1/2 tsp ground ginger 2 1/2 tsp Herbs de Provence 1/2 tsp salt 4 stalks  green onion chopped 1 tsp hot sauce optional for drizzling on top DIRECTIONS Preheat the oven to