Dave Aspin

Ingredients – 2 cups broccoli florets – 1 cup diced bell peppers – 1 cup sliced mushrooms – 1 cup chopped zucchini – 1 teaspoon garlic powder – 1 teaspoon dried thyme – 1 cup shredded cheese – 3 large eggs – 1 cup milk – Salt and pepper to taste Method 1. Preheat your […]

Ingredients – 400 g canned chickpeas, drained and rinsed – 1 tablespoon olive oil – 1 teaspoon salt – 1 teaspoon paprika – 1/2 teaspoon garlic powder – 1/2 teaspoon cumin – 1/4 teaspoon black pepper Method 1. Preheat your oven to 220°C. 2. Dry the chickpeas using a clean towel. This step helps them

Ingredients – 1 cup quinoa – 2 cups water – 250 g cherry tomatoes, halved – 1 cup fresh basil leaves, roughly chopped – 1 cup mozzarella balls, halved – 4 tbsp olive oil – 2 tbsp balsamic vinegar – Salt, to taste – Pepper, to taste – 1 avocado, sliced Method 1. Rinse the

Ingredients – 2 medium zucchinis – 1 small onion, chopped – 2 cloves garlic, minced – 400 g crushed tomatoes – 1 teaspoon dried oregano – 1 teaspoon basil – 1 cup spinach, chopped – 1 cup nutritional yeast – 1 teaspoon salt – 1/2 teaspoon black pepper Method 1. Preheat the oven to 190°C

Ingredients – 1 medium cauliflower, cut into florets – 2 tablespoons olive oil – 1 teaspoon salt – 1 teaspoon ground cumin – 1 teaspoon garlic powder – 1/4 teaspoon black pepper – 1 cup canned chickpeas, drained and rinsed – 2 tablespoons tahini – 2 tablespoons lemon juice – 1/4 cup water Method 1.

Ingredients – 1 cup pumpkin puree – 1/2 cup honey or maple syrup – 1/3 cup coconut oil, melted – 2 eggs – 1 teaspoon vanilla extract – 1 1/2 cups almond flour – 1 teaspoon baking soda – 1 teaspoon pumpkin pie spice – 1/4 teaspoon salt Method 1. Preheat the oven to 180°C

Ingredients – 4 ripe pears, diced – 2 tablespoons lemon juice – 1/4 cup brown sugar – 1 teaspoon cinnamon – 1 cup rolled oats – 1/2 cup all-purpose flour – 1/2 cup melted butter – 1/4 cup chopped walnuts Method 1. Preheat the oven to 190 degrees Celsius and prepare a baking dish. 2.

Ingredients – 2 green apples, sliced – 1 cup radish, thinly sliced – 1 red bell pepper, diced – 1 green bell pepper, diced – 1 carrot, grated – 3 tablespoons olive oil – 1 tablespoon lemon juice – Salt, to taste – Black pepper, to taste – 1 tablespoon fresh mint, chopped Method 1.

Roasted Vegetable Salad Recipe Ingredients – 1 large zucchini, diced – 1 red bell pepper, diced – 1 yellow bell pepper, diced – 1 red onion, chopped – 2 cups cherry tomatoes, halved – 3 tablespoons olive oil – 1 teaspoon garlic powder – 1 teaspoon dried oregano – 1 teaspoon salt – 1 teaspoon

Ingredients 500 ml coconut water 2 ripe bananas 200 g pineapple chunks, fresh or canned 50 g spinach leaves 1 tablespoon honey (optional) 300 ml cold water 4 tablespoons chia seeds 1 lemon, juiced Ice cubes Method 1. Start by blending the coconut water, bananas, and pineapple chunks in a blender until smooth. 2. Add

Ingredients 2 cups rolled oats 1 cup almond butter 1/4 cup honey 1/2 cup chopped nuts 1/2 cup dried fruit 1/4 cup seeds 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup chocolate chips Method Preheat the oven to 180°C and line a baking dish with parchment paper. In a large bowl,

Ingredients 1 cup mixed sprouts 1 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon grated ginger 1 medium onion, finely chopped 1 large tomato, chopped 1 teaspoon chili powder 1 teaspoon turmeric powder Salt to taste Method Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds,