The recipes below are ones we recommend to families: easy to prepare in larger quantities and reheat, simple for children to eat, and built around ingredients that support what we're working on together.
A colourful single-serve bowl of quinoa topped with yogurt-marinated baked chicken, roasted sweet potato, corn, green beans, cherry tomatoes, and sprouts, all finished with a creamy avocado-coriander dressing and a sprinkle of seeds.
A fresh, single-serve Greek salad of cucumber, pepper, tomato, red onion, and olives with chickpeas and arugula, tossed in a simple lemon-oregano dressing and topped with feta. No cooking required.
A light, warming miso soup with buckwheat soba noodles, smoked tofu, and sautéed vegetables in a kombu broth. The miso is stirred in off the heat to keep its beneficial enzymes, then finished with fresh coriander and sesame seeds.
Crisp skin-on zander fillets served over a warm mix of green and red lentils with finely diced carrot, celery, leek, and red pepper, brightened with lemon and thyme. A light, high-protein dinner that works with any white fish.
A moist, naturally sweet traybake made with mashed banana, cubed apple, honey, and nut butter, held together with a mix of almond, rice, and buckwheat flours. No refined sugar, quick to mix in one bowl, and baked in about 25 minutes.
A smooth, blended vegetable soup built on broccoli, zucchini, celery, and onion, finished with a nutritious topping of cashews ground with nutritional yeast that tastes remarkably like grated hard cheese. Quick to make, naturally dairy-free, and easy to pair with almost anything.
A high-protein breakfast that takes about 25 minutes start to finish. Pork and turkey are mixed with spinach, fresh basil, and chopped dried apricots, then baked — no binding agents needed. They keep well in the fridge for several days and freeze well too, so they're a practical option to make in batches ahead of the week.
A simple, healthy mac and cheese that comes together in about 35 minutes. The sauce is made from blended butternut squash and cauliflower, which gives it a naturally creamy texture without any dairy. A good weeknight option that tends to go down well with children.
A high-protein, dairy-free breakfast that takes about 10 minutes to prepare and keeps in the fridge for up to five days. Eggs and silken tofu are blended smooth and baked in a muffin tin — simple as a base recipe, and easy to customise with whatever mix-ins you have on hand.
A one-pan dinner that takes around 15 minutes to prepare. Kielbasa, potatoes, red cabbage, and onion go onto a single baking sheet and roast together for 35 minutes, while you put together a quick mustard sauce on the side.
A simple oat-based muffin sweetened with ripe banana and applesauce rather than added sugar. Ready in under 30 minutes, dairy-free, and easy to adapt for gluten-free or nut-free needs. They keep well in the fridge for up to six days and freeze well too, making them a practical option to bake ahead for breakfasts or snacks during the week.
A no-bake snack made from oats, nut butter, pumpkin purée, and warming spices, rolled into balls and chilled. Quick to put together, naturally sweetened with maple syrup, and easy to keep in the fridge for up to two weeks — a practical option for packed lunches or after-school snacks.
Another one-pan dinner that takes around 15 minutes to prepare. Bone-in chicken thighs roast alongside carrots, green beans, potatoes, and red onion, all seasoned with rosemary and thyme. The vegetables can be swapped for whatever is in season or already in the fridge.
