• Breakfast: Steel Cut Oats with Minted Mango
  • Snack 1:Gazpacho Vegetable Soup
  • Lunch: Brown Rice Cake with Sunflower Seed and Winter Vegetable
  • Snack 2:Spiced Zucchini Cake with Cinnamon Nutmeg Frosting
  • Dinner: Roasted Vegetable Parcel


  • Breakfast: Mango & Orange Waffles
  • Snack 1:Azuki Bean Gluten Free Noddle Salad with Medley of Asian Vegetables
  • Lunch:Organic Basmati Rice Cake
  • Snack 2:Cherry Rhubarb Tart
  • Dinner:Curried Vegetable & Pumpkin Seed Phyllo


  • Breakfast:Steve‚Äôs Ratatouille Omelet
  • Snack 1:Spinach and Pumpkin Seed Filo
  • Lunch:Protein Packed Red Quinoa Cake
  • Snack 2:Raspberry Bebinka
  • Dinner:Spring Vegetable Parcel with Red Quinoa & Cashews


  • Breakfast:Banana Macadamia Nut Pancakes with Mango Syrup
  • Snack 1:Spring Quinoa Salad
  • Lunch:Broccoli & Butternut Squash Cake with Toasted Almonds
  • Snack 2:Red Rice Pudding
  • Dinner:Salad of Pearl Barley with Roasted Vegetables & Pumpkin Seed


  • Breakfast: Summer Roasted Tomato & Cheddar Coddled Eggs
  • Snack 1:Spring Cherry and Red Quinoa Salad
  • Lunch:Brown Rice Fritter with Edamame & Pumpkin Seed
  • Snack 2:Peach Strudel & Blueberry
  • Dinner: White Bean Salad with Medley of Asian Vegetables