Week One:
Eating Well

Instructions

STEP 1
To start, place the frozen blueberries, banana, plant milk and vanilla essence into your food processor or blender, and blitz until well combined.

STEP 2
Scoop the blueberry smoothie into your favourite bowl, and top with pumpkin seeds, granola, coconut shavings and melted almond butter. Enjoy!

Instructions

STEP 1
Heat a little olive oil in a casserole pot and over a medium-high heat add the chicken turning frequently until browned all over. Remove and keep to one side on a plate. Repeat with the bacon pieces.

STEP 2
In the same pot, add the onion, carrot and celery with a little more olive oil and sweat gently for around 10 minutes until softened.

Add the garlic and fry for a minute more.

Deglaze the pan with the red wine and stir until almost all the liquid has evaporated.

Add the chopped tomatoes and the chicken along with the bay leaf and rosemary.

Simmer with the lid on for 20 - 30 minutes until the chicken is cooked through.

Remove the herbs and season with salt and pepper to taste.

STEP 3
Serve with roast potatoes.

Instructions

STEP 1
Preheat your oven at 355

STEP 2
First, give your butternut squash a good rinse, and then with a sharp knife (be careful!), slice it in half.

With a spoon, scoop out the seeds from each half, and then place both halves into a large ovenproof dish.

Drizzle some olive oil on top as well as salt & pepper and place it in the oven for 30mins.

STEP 3
Whilst this is in the oven you can prepare the rest: chop the courgette into small chunks, as well as the cavolo nero or kale.

After 30 minutes in the oven, take your dish out and spread over the courgette, chickpeas, cavolo nero and chopped goats cheese on top of the butternut and around the dish, then return to the oven for another 30 minutes.

Check with a knife if the butternut is cooked through, it should be soft.

STEP 4
When the bake is finished, top with another drizzle of olive oil, the pomegranate seeds and pine nuts. Enjoy!