Feeding for a fresh, light lunch that’s vegetarian friendly? This versatile zucchini salad ticks all boxes and is perfect for breakfast, lunch or dinner. Ingredients 2 zucchini, grated and excess water squeezed out ½ cup finely grated parmesan 1 large egg, beaten 1/2 cup wholemeal...
Kick-start your day with this delicious breakfast recipe by January 2017 cover model Tiffiny Hall. Ingredients (Serves 2 // Prep: 5 min // Cook: 2 min) 1 tbsp tahini 1 tsp honey 1 tbsp water 100g fresh ricotta ¼ tsp ground cinnamon 1 tsp chia seeds 2 slices wholegrain (or gluten-free) bread 1 b...
Our friends at Pureharvest know a thing or two about delicious, healthy treats. Here are 3 top ice-cream recipes to keep you cool in the warmer months. 1. Vegan choc ice-cream With only two ingredients, this vegan chocolate ice-cream is so simple to make and deliciously creamy. No refined sweetene...
Feeding for chocolate this Valentine’s Day? Satisfy your cravings with these kiss me cookies by Heidi Cannon. Ingredients (makes 15) 1 scoop vanilla protein powder ½ cup coconut flour 1 tsp baking soda 1 tsp vanilla extract ⅔ cup coconut milk ¼ cup almond butter 15 Hershey’s Kisses Method 1....
It’s safe to say we have a soft spot for yummy, healthy treats here at WH&F! These chocolate mini pronuts win every time. Pronuts (makes 18) Ingredients 4 tbsp flour of choice (if using coconut flour, reduce quantity and increase milk to offset extra absorbency) 4 tbsp hazelnut meal 1 tb...