Week Nine:
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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
Preheat the oven to 180 degrees. Place the cauliflower florets on a roasting tray, drizzle with olive oil, season with salt and sprinkle over the turmeric, mixing well so each piece is well coated. Roast in the oven for 40 minutes.

STEP 2
Place the uncooked couscous in a bowl and pour over the boiling water. Cover and leave to soak for 5 minutes. Add the raisins and season to taste with salt and pepper.

STEP 3
Place the kale on a roasting tray, drizzle with olive oil and roast in the oven for 5-10 minutes.

STEP 4
Combine the yogurt, lime zest and a small amount of the lime juice.

STEP 5
When ready to serve, mix together the cauliflower, kale and couscous. Pour the yoghurt over and mix well. Season with salt and pepper to taste. Serve the salad with the toasted almonds sprinkled on top.

Instructions

STEP 1
In a small bowl, mix together the salmon, egg yolks and chives.

STEP 2
Boil the spaghetti in salted water according to the packet instructions. When draining, reserve ½ a tablespoon of the cooking water.

STEP 3
Transfer the spaghetti back to the saucepan with the reserved cooking water.

Add the egg mix over a low heat and stir gently.

Add the parmesan cheese, taste, season with salt and pepper and serve immediately.