150ml yoghurt

1/3 cup granola/toasted muesli (ideally lower sugar)

1⁄2 punnet of strawberries, approx. 1 cup diced.

Layer together into a cup/bowl and enjoy!

You could use any nuts/seeds/grains or any variety of fruit for this recipe. The sky is the limit!

Servings in this meal:

10 eggs

1⁄2 cup low fat tasty cheese or parmesan or feta or a mix of.

1/2 cup milk.

Salt and pepper to taste.

3 cups of cooked veg – Include things like red capsicum, pumpkin, potato, sweet potato, zucchini, eggplant, red onion, leeks, baby spinach, frozen peas, fresh herbs, tomatoes etc.

Serve with a garden salad.

Servings per person in this meal:

500g Heart Smart mince

1 tin brown lentils, drained and rinsed

1 onion finely diced

2 cloves garlic finely diced

1 large zucchini grated

1 large carrot grated

1⁄2 bag mushrooms chopped

700ml bottle passata

Tin tomatoes

1 sachet reduced salt tomato paste

150ml red wine

1⁄2 tbsp dried mixed herbs

1 tsp sugar

Salt/pepper to season.

Parmesan to serve

50-80g wholemeal pasta per person, cooked. (approx. 1 cup cooked pasta per person). If wanting lower carb option feel free to make zoodles (zucchini noodles) to serve with this.

In a large pan, drizzle 2 tsp Extra Virgin Olive Oil and cook onion and garlic until soft. Add mince until browned through. Add red wine and cook off the alcohol for 5 mins. Add remaining ingredients and bring to the boil. Turn heat to low and simmer for 45-60 mins to allow flavour to develop.

Cook pasta in saucepan of boiling water for 9-12 mins (depending on packet instructions). Drain.

Serve up 1 cup cooked pasta with a generous amount of bolognaise sauce. Serve with a side salad.

Servings per person in this meal: