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 grain-free take on a burger: a seasoned beef patty stacked with all your favourite toppings between two grilled portobello mushroom "buns" instead of bread. Naturally gluten-free and endlessly customisable.
A simple, protein-packed bake of ground beef with finely chopped broccoli and grated carrot, bound with egg and sautéed onion — no flour or breadcrumbs. Mix in one bowl and bake. Great hot or cold, and easy to reheat.
A fast, packable salad of chickpea couscous with pan-fried seasoned chicken, sun-dried tomatoes, and fresh red pepper, dressed simply with olive oil. Naturally gluten-free and just as good cold — perfect for lunches and picnics.
A plant-based take on the traditional Slovak bryndzové halušky, sent to us by a family from eastern Slovakia. The base is a simple homemade plant "bryndza" blended from tofu, plant-based sour cream, and nutritional yeast, stirred through warm gluten-free potato dumplings.
A slow-braised rabbit ragù with bacon, red wine, tomatoes, and warming juniper, bay, and rosemary — rich and tender enough to win over even those who don't usually go for rabbit. Serve over gluten-free pasta, rice, or courgette noodles.
A light, fresh summer salad of crisp iceberg lettuce with smoked salmon and hard-boiled egg, finished with a coconut-yogurt, garlic, and dill dressing. Quick to put together and naturally dairy-free.
A fast one-pan dinner: golden onion and garlic, browned ground beef, and coarsely grated zucchini cooked down until tender. Just a handful of ingredients, ready in about half an hour.
A silky blended cauliflower soup with white beans and nutritional yeast for a savoury, cheesy note, finished with a swirl of lemony cashew cream and fresh parsley. Naturally dairy-free and easy to make vegan.
Strips of chicken breast and green beans sautéed with onion and ground coriander, finished in a quick sauce of chicken stock and peanut butter with a little fresh chilli. High-protein, ready fast, and lovely over rice or quinoa.
A dense, hearty loaf made entirely from seeds, buckwheat flakes, and nuts, bound with chia and psyllium instead of flour. No kneading — the mixture rests overnight so the seeds swell and hold together, then bakes into a sliceable, protein-rich bread.
A hearty warm salad of paprika-roasted chickpeas and cauliflower with baby potatoes, tossed through bitter salad leaves and a creamy mustard-yogurt dressing. Filling, full of fibre, and satisfying on its own or as a side.
A quick, one-blend green smoothie made with baby spinach, banana, blueberries, plant milk, flax seeds, and a squeeze of lemon. Ready in a couple of minutes and easy to adapt to whatever fruit you have on hand.
A light, high-protein turkey meatloaf bound with psyllium instead of breadcrumbs, with grated carrot, leek, shallot, and parsley and a little Dijon mustard. Baked covered, then finished golden — an easy family dinner.
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.
