2 tbsp chia seeds

1⁄2 cup milk of choice

1 tsp maple syrup/honey

Mix all ingredients together and refrigerate overnight.

Toppings:

Raspberry and dark chocolate

Nuts/seeds

Coconut

Fresh fruit of choice.

Yoghurt

Base Recipe (without toppings) Servings:

1⁄4 avocado

1 tomato

Handful spinach leaves

Cucumber (10 thin slices, diced)

Red capsicum (4 long strips, diced)

Red onion (optional)

Small tin chickpeas

Small tin tuna or Salmon drained of excess oil.

Sprinkle of pepitas

Dressing – 1 tsp balsamic vinegar, 1 tsp Extra Virgin Olive Oil. Or 1 tsp lemon juice, 1 tsp Extra Virgin Olive Oil.

Servings in this meal:

Ingredients:

4 salmon fillets (approx. 150g each)

1⁄4 cup mixed herbs, finely diced

2 cloves garlic, finely diced

2 spring onions, finely chopped

1 tsp Dijon mustard

3 tsp EVOO

1 large Sweet potato

2 bunches Brocollini

Preheat oven to 200°C.

Cut sweet potato into chip shaped pieces, drizzle with EVOO and season with a little salt and pepper. Bake in oven for 30-35 mins or until cooked.

Meanwhile, In a small bowl, combine herbs, garlic, spring onions, Dijon mustard and EVOO until it forms a paste. Spread on to salmon. When sweet potato has 15 mins left to cook, add salmon to the oven and cook for 15 mins.

Place Brocollini into a steamer and steam for 5 minutes so that it still remains vibrant green and slightly chewy.

Dish onto a plate and enjoy.

Servings per person in this meal