Week Three:
Physical Activity

Instructions

STEP 1
To start, mix your oats with the oat milk in a saucepan and place on a medium heat hob.

Add a tablespoon of maple syrup and mix with a wooden spoon until it thickens.

STEP 2
Once it's thick like you like it (if you want it runnier simply add a little more milk), spoon it into your breakfast bowl.

STEP 2
Slice up your banana and arrange it on your oatmeal. Add the blueberries, and any extra toppings; we suggest cacao nibs for a little crunch and chia seeds. Drizzle some maple syrup on top and it's ready for you!

Instructions

STEP 1
Defrost the peas by placing them in a bowl of cold water for five minutes. Drain and set aside.

STEP 2
In a small frying pan, fry the bacon pieces in some olive oil until cooked. Once they’ve started to crisp up, set aside with the peas.

STEP 3
In a medium saucepan, fry the onion gently into the butter until softened.

Over medium heat, add the garlic and the risotto rice and cook for two minutes whilst stirring.

Add the white wine and stir until the liquid has been absorbed.

Slowly add the hot chicken stock 1/2 a cup at a time, stirring constantly and ensuring the liquid has been absorbed in between each addition.

STEP 4
To test whether the rice is ready, bite into a single grain - it should be soft but slightly al dente.

Add a little more chicken stock if a softer, more soupy consistency is preferred.

Finish off by stirring through the remaining butter, peas and bacon.

Taste and season with salt and pepper as required. Sprinkle some freshly grated parmesan to serve.

Instructions

STEP 1
Start by cooking the chopped onion in olive oil for five minutes until it has softened.

STEP 2
In a separate pan, cook the butternut squash & sweet potato with olive oil until soft. When cooked, mash thoroughly with a fork and keep aside.

STEP 3
Add the garlic and ginger to the onion and cook for three minutes.

Then add all the spices and season with salt and pepper.

Cook for a further five minutes until it’s well combined.

STEP 4
Add the drained chickpeas, butternut squash and sweet potato mash. Mix well with a wooden spoon and cook for five minutes.

STEP 5
Finally, add the coconut milk, tomato paste and butter - and cook for a final 20 minutes.

STEP 6
To serve, mix in the fresh coriander, and add either rice or naan bread.