Couscous Kaiserschmarrn RecipeQuick Cottage Cheese SaladRoasted Sweet Potato and Beetroot SaladFruit of ChoiceProtein Shake with WaterSwiss Bircher MuesliVegetarian Mushroom Soup1 Slice Wholegrain BreadHealthy Vegan Poke Bowl with Sesame TofuSmashed Cucumber and Edamame (vegan protein snack)The 2 Ingredient Banana Egg PancakesTopping: 2 tbsp low fat Greek yogurt, 2 tbsp mixed berries, 1 tsp chia seedsWhite Bean Salad with QuinoaEasy Tomato Spinach Pasta

Step 1

In a medium sized bowl add the couscous and milk.

Step 2

Add to the bowl of the egg, greek yogurt, vanilla extract, sugar and salt. Mix until incorporated. Then add the flour and mix until there are no lumps and it is fully incorporated.

Step 3

In a pan melt the butter. Once it’s very hot add the kaiserschmarrn batter and fry on medium-low heat for 13-15 minutes with a lid on. Flip after half the time roughly or when the surface becomes dry.

Step 4

Once cooked, tear the pieces and scoop into two plates. Sprinkle with powdered sugar and serve with more greek yogurt and berries or fruits of choice.

Step 5

Cut the pear in half. Remove the core and seeds. Cut into thin slices.

Step 6

Roughly chop hazelnuts.

Step 7

Finely chop garlic clove.

Step 8

Grate the zest of the lemon.

Step 9

In a small saucepan over medium heat add the hazelnuts and the olive oil. Cook until they are slightly golden. Add garlic and cook until it begins to brown. Then add the lemon zest, juice of ½ lemon, honey, water and salt to taste. Mix and cook until it boils for about 1 minute. Take off the heat.

Step 10

To serve, spread the cottage cheese on a plate. Top with arugula leaves and sliced pears. Finish drizzling the hazelnuts with the hot dressing over, and sprinkle over salt and black pepper per taste.

Step 11

Serve immediately with a side of bread.

Step 12

Preheat the oven to 220°C.

Step 13

Wash the sweet potato thoroughly and slice it lengthwise in half. Put them on a baking tray and coat both halves with the olive oil and a big pinch of salt.

Step 14

Bake in the oven for 40-45 minutes or until they are tender.

Step 15

Meanwhile, dice the beet and chop the spring onion finely.

Step 16

In a small bowl whisk together the lemon juice, soy sauce, peanut butter, maple syrup, and hot water until incorporated.

Step 17

To serve, cut each potato half lengthwise and top with baby spinach, chickpeas, beets and spring onion.

Step 18

Finally drizzle some sauce across, sprinkle sesame seeds, season with salt and pepper per taste.

Step 19

Enjoy some fruits :-)

Step 20

In a medium sized bowl mix the grated apple, rolled oats, coconut flakes, low fat Greek yogurt, milk of choice, vanilla and maple syrup. Ideally allow it to rest at least an hour up to overnight covered in the fridge, but you could use it straight away too.

Step 21

Give the muesli a little mix, if it has thickened too much, add an extra tablespoon of milk or water and stir. Serve topped with blueberries and pumpkin seeds. You can add a little extra coconut flakes and maple syrup to plate the dish.

Step 22

Dice then fry the onion in a pot with oil on a low heat until it starts to turn clear, roughly 3-5 minutes.

Step 23

Slice the garlic and add them to the pot just a minute after the onions.

Step 24

In the meantime wash and pat dry the mushrooms (or spin in a salad spinner).

Step 25

Chop the mushrooms and add them to the pot. Let it simmer for about 3 minutes stirring occasionally.

Step 26

Add the broth to the pot.

Step 27

Cook until mushrooms are soft, around 10 minutes.

Step 28

To make a smooth soup you can use a hand blender here. Give it a blitz inside the pot.

Step 29

Add salt and pepper, nutritional yeast and any optional herbs.

Step 30

Add yogurt and take off heat. Stir well. Top with pumpkin seeds, herbs and a small dollop of yogurt.

Step 31

Serve with wholemeal bread if wanted.

Step 32

That’s it, woohooo!

Step 33

Cut tofu into rectangles that are ¼ inch thick. Season with oil, salt and paprika (or favourite sice) per taste and leave it to marinade for a few minutes.

Step 34

Cook sushi rice according to package instructions.

Step 35

Heat a large skillet over medium heat and add the marinaded tofu. Cook the tofu until the pieces are golden brown from both sides.

Step 36

In a small pot add sesame oil, soy sauce, rice vinegar, brown sugar, water, nutritional yeast, cornstarch and salt to taste. Mix. Bring to the stove over medium high heat. Cook until the sauce has boiled, reduced a little, and has nice thickness. Rest until needed.

Step 37

Slice thinly the cucumber, radish, carrot and avocado. Reserve until needed.

Step 38

Serve bowl with sushi rice, veggies, tofu nuggets and sesame sauce. Sprinkle with sesame seeds.

Step 39

Slice the cucumber in half, lengthwise. Place the cucumber, cut side facing down, and smash it, applying pressure with the back of a knife against the cucumber or smacking it until it starts to split. Then slice the cucumber into small pieces of 1 cm.

Step 40

In a small bowl mix soy sauce, rice vinegar, sugar, chili flakes, sesame oil, and 1 tsp of water. If necessary, add salt to taste.

Step 41

Fill two small mason jars with the cucumber and edamame. Add dressing, mix and top with sesame seeds and chopped cilantro.

Step 42

Eat immediately or put a lid on and reserve until ready to be consumed.

Step 43

Mash up bananas in a large bowl.

Step 44

Whisk eggs (using a fork is just fine!) and add to banana paste.

Step 45

Fry gently in a pan on low-medium heat with a little heated oil or butter.

Step 46

Flip halfway through cooking (about 4 mins) with a large spatula.

Step 47

Prep the quinoa according to package instructions.

Step 48

Wash and drain the beans.

Step 49

Dice onion finely.

Step 50

Wash bell pepper, cut into small pieces as well.

Step 51

Cut the dried tomatoes in small strips.

Step 52

Throw everything into a big bowl, add the olive oil, lemon juice and finish it off with some salt and pepper.

Step 53

Add parsley.

Step 54

Plate the salad with quinoa and hummus. Enjoy!

Step 55

Cook the pasta according to package instructions.

Step 56

Dice the onion, grate or chop the garlic.

Step 57

Heat oil in a large pot over medium heat, add the onion and garlic, cook until translucent.

Step 58

Add the diced tomatoes and spinach.

Step 59

Add the tomato paste, oregano, basil, red pepper flakes, salt, sugar and pepper.

Step 60

Reduce the heat to a low simmer. Add the Greek yogurt. Stir until both are dissolved into the sauce. (The lower heat stops the Greek yogurt for overcooking)

Step 61

Now add the hard cheese.

Step 62

Drain and add the pasta.

Step 63

Stir occasionally for 1 minute. Taste and adjust the salt and pepper as needed.

Step 64

Dinner is ready!