Spinach, Feta and Roasted Vegetable Omelette Print 6 LikeDislike By Recipe Team I find omelettes are a great way to use up leftovers in the fridge. For this omelette I used up some leftover roasted vegetables. I used carrot, courgette (zucchini), red and yellow sweet peppers, which I had tossed in olive oil and Italian seasoning, and roasted for 30 minutes at  350 degrees F. Â
Sugar Free Spiced Cinnamon Turmeric Apple CiderBy Further FoodWhen it’s a cold afternoon and you’re relaxing by the fire, there is nothing more appealing than having a hot, delicate drink. So try our Spiced Cinnamon Turmeric Apple Cider with Protein Boost, which combines the soothing qualities of apple cide...
Marinated Pork Tenderloin TraybakeBy Holly ChandlerI love a simple dinner, but I still need it to be healthy and filling, even if it is quick! This pork dish is low in fat as it uses the loin, and is packed full of vegetables. Around this time of year I love to use seasonal ingredients, so this dish ...
Mini Turkey Burgers with Homemade KetchupBy Eva KnezWhat's awesome about a burger is all you need is a well made, tasty burger patty and then you can dress them up however you like! What's not awesome, is that usually burgers are served with buns made with white flour and high fructose corn syrup lade...
Spiced Apple Cinnamon Breakfast BowlBy Christine Roseberry, Certified Holistic Nutrition PractitionerIf you’re looking for a hearty breakfast that’s satisfying and filled with protein, this breakfast bowl is perfect! It’s also a nice change up from the usual smoothie. This is a great fibro-fighter meal, with ginger and turmeric helping to c...
Banana, Berry and Kale SmoothieBy Holly ChandlerSometimes around this time of year, I know that I'll be eating big lunches or dinners, so I like to start my day with something healthy and packed of vitamins and nutrients. This smoothie is still very filling, but doesn't leave me feeling too heavy....