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Chicken Vegetable Pot Pie

| Make-ahead Meals, Chicken, Members only

This chicken vegetable pot pie is a delicious, family-friendly meal made with oven baked chicken, vegetables and a slightly creamy sauce, all topped with golden, flaky puff pastry. It’s a simple whole food take on a classic, using minimal steps by roasting the filling first, then finishing it under pastry. Perfect for cooler nights or…

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Easy Lasagne Soup (one pot)

| Make-ahead Meals, Pasta and Noodles, Red Meat, Soups, Members only

This easy lasagne soup is everything you love about a classic lasagne, made simpler in one pot. It has all the familiar flavours of a rich tomato and beef sauce, softened vegetables and tender pasta, finished with mozzarella and parmesan. It’s a practical, family-friendly meal that delivers comfort and nourishment without the layering and baking,…

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Easy Chicken Stock

| Soups, Staples, Members only

This easy chicken stock is a simple, foundational whole food recipe that supports everything from soups and sauces to everyday cooking. Made by gently simmering chicken frames (or wings) and necks with vegetables and a touch of apple cider vinegar, it creates a rich, nourishing liquid that adds both flavour and nutritional value to meals….

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Crispy Potato Salmon Niçoise

| Fish & Seafood, Salads

This crispy potato salmon niçoise is a nourishing, whole food take on the classic, combining golden roasted potatoes, tender salmon and fresh vegetables with a simple lemon dressing. The crispy potatoes add texture and heartiness, while the salmon and eggs bring protein to create a balanced, satisfying meal. It’s perfect for a light dinner or a shared platter that feels both fresh and substantial.

Health benefits

This dish is naturally rich in protein, healthy fats and fibre, making it a well-balanced meal. The salmon and eggs provide approximately 30–35 grams of protein per serve, supporting muscle repair and satiety, while the potatoes, green beans and vegetables contribute around 4–6 grams of fibre to support digestive health. Salmon also delivers omega-3 fatty acids for cardiovascular and brain health, while olive oil and vegetables provide antioxidants and anti-inflammatory compounds.

Where I buy wild caught seafood

We use wild caught salmon from ​Butcher Crowd​, and if you haven’t tried it I’d encourage you to, the quality difference is noticeable and wild caught salmon has a significantly better omega-3 profile than farmed. Omega-3 fatty acids are one of the most well-researched anti-inflammatory nutrients we have, and getting them from real food rather than a supplement is always my preference. Best of all the Butcher Crowd deliver Australia wide too! Click HERE  for a special offer and to take a look at their range of wild caught seafood (and grass fed meat).

Ingredients in this Crispy Potato Salmon Niçoise

This niçoise combines baby potatoes roasted until crisp with salmon fillets, eggs, green beans, cos lettuce, tomatoes and black olives, finished with a simple dressing of lemon juice, extra virgin olive oil, garlic, Dijon mustard, sea salt and pepper.

How to make Crispy Potato Salmon Niçoise

Boil the baby potatoes until tender, then gently crush, drizzle with olive oil, season and roast until golden and crisp. While they cook, boil the eggs, steam the green beans and prepare the salmon by seasoning and baking until just cooked through. Arrange the lettuce, tomatoes, olives and beans on a platter, add the roasted potatoes, flake over the salmon and top with halved eggs. Finish by drizzling over the dressing just before serving.

Serving suggestions and how to store

Serve immediately as a complete meal or shared platter. This salad is best enjoyed fresh while the potatoes are crisp, though leftovers can be stored in an airtight container in the fridge. If preparing ahead, keep the dressing separate and add just before serving to maintain freshness.

Vary this to suit your dietary needs

For a shortcut, use sliced boiled potatoes with canned tuna or salmon. For a garlic-free version, simply omit the garlic from the dressing, and for an egg-free option, leave out the eggs.

Feeling tired, foggy, bloated or just not quite yourself?

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Created by Georgia Harding, degree-qualified naturopath with nearly 30 years experience.

For more delicious, easy to make salad recipes, click HERE.

Crispy potato salmon niçoise is a really delicious, balanced, protein and fibre-rich whole food salad for easy meals.
Print Recipe
4 from 1 vote

Crispy Potato Salmon Niçoise

Crispy potato salmon niçoise is a balanced, protein, and fibre-rich whole food salad for easy meals.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Side Dish, Salad
Servings: 4
Author: Georgia Harding

Ingredients

  • 8 baby potato/s – skin on
  • extra virgin olive oil
  • 2 egg/s
  • 350 g green beans – trimmed into 5cm lengths
  • 2 salmon fillet/s
  • ½ Cos lettuce – broken into leaves
  • 3 vine ripened tomatoe/s – quartered
  • 100 g pitted black olives (1 cup), approx

Nicoise Dressing

  • ½ lemon/s – juice
  • 4 tbsp extra virgin olive oil
  • 1 clove/s garlic – minced
  • Sea salt and freshly ground black pepper – to taste
  • 1 tsp dijon mustard
Metric – US Customary

Instructions

  • Preheat your oven to 200°C / 400°F (fan forced).
  • Place the baby potatoes into a large pot, cover with water and bring to the boil. Simmer for around 15–20 minutes, or until tender when pierced with a knife. Drain well.
  • Transfer the potatoes to a large baking tray or cast iron pan. Gently crush each potato. Drizzle with a generous amount of olive oil, season well with sea salt and pepper, and roast for 30 minutes, or until golden and crisp.
  • While the potatoes are roasting, place the eggs into the same pot you boiled them in, cover with water and bring to the boil. Once boiling, cook for around 10 minutes for firm yolks. Remove and set aside.
  • Trim the green beans and steam for a few minutes until just tender but still crisp (about 2-3 minutes). I again used the same pot in the base of my double boiler (placed over the boiling eggs). Rinse the beans under cold water to stop the cooking process and set aside.
  • Around 8-10 minutes before the potatoes are ready (so at the 20 min mark), rub the salmon fillets with olive oil, season well and place on a baking tray skin down. Add to the oven and bake until just cooked through.
  • To make the dressing, combine all ingredients in a small jar or bowl and mix well until emulsified.
  • Place the lettuce, tomatoes, olives and green beans onto a large serving platter. Add the slightly cooled potatoes and flake over the salmon. Peel and halve the eggs and arrange over the salad.
  • Drizzle with the dressing just before serving and serve immediately.

Short cut

  • Simply slice the boiled potatoes and serve with canned tuna or salmon.

Notes

Garlic-free

Omit the garlic in the dressing.

Egg-free

Omit the eggs.

Different veggies

I’ve swapped the potatoes for sweet potato. You can skip the boiling and just slice the sweet potato, toss in oil and roast until crisp. I’ve also added broccoli to my beans too for more greens. 
 
 

I’d love to hear how you enjoy this delicious, super nourishing salad. Comment below and let me know!

Easy Healthy Apple Crumble

| Baked Sweets, Desserts, Members only

This easy healthy apple crumble is a simple, delicious dessert made with sweet, spiced apples and a golden, buttery topping. It’s the kind of classic you can pull together with pantry staples, yet it still feels nourishing and satisfying thanks to whole food ingredients. Perfect for cooler evenings or when you need a reliable family…

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Chocolate Brownie Protein Balls

| After School Snacks, No-bake Sweets

These chocolate brownie protein balls are a rich, no-bake snack that delivers all the indulgence of a fudgy brownie with the convenience of a quick, no bake whole food recipe. They’re perfect for a grab-and-go snack, post-workout bite or something sweet that still supports steady energy. Coated in dark chocolate and topped with a walnut, they feel like a treat but are built on more nourishing ingredients.

Looking for more recipes like this one? We have hundreds of protein-rich wholefood recipes inside the membership , meals, snacks, lunchbox ideas and more. Use the Recipe Filter to find exactly what you’re looking for.

Health benefits

Each protein ball provides approximately 10 grams of protein and around 2-3 grams of fibre, helping to support satiety, muscle repair and stable blood sugar levels. The protein powder and nut butter contribute high-quality protein and healthy fats, while cacao offers polyphenols that support cardiovascular health. Almond meal adds fibre and micronutrients, making these a more balanced snack compared to typical sweet treats.

Ingredients

These protein balls combine protein powder, almond meal, cacao powder (or unsweetened cocoa powder), cinnamon and sea salt with vanilla, nut butter, maple syrup or rice malt syrup, coconut oil and a small amount of milk, then are coated in dark chocolate and topped with walnuts.

How to make Chocolate Brownie Protein Balls

Mix the protein powder, almond meal, cacao, cinnamon and salt in a bowl or food processor, then add the vanilla, nut butter (almond butter or peanut butter), sweetener, coconut oil and milk and combine until a thick, rollable paste forms. Adjust with extra almond meal or milk if needed, then roll into balls and freeze on a baking sheet or tray (lined with parchment paper) until firm. You can also firm up the dough by chilling for 30 minutes or so before rolling them. Melt the chocolate with coconut oil over gentle heat, coat each ball and return to the tray, topping with a walnut before chilling in the freezer or refrigerator until set.

Serving suggestions and how to store

This sweet treat is perfect straight from the fridge or freezer as a quick snack, lunchbox addition or post-exercise bite. Store in an airtight container in the fridge for several days or freeze for longer storage so you always have a nourishing option on hand.

Vary these Chocolate Brownie Protein Balls to suit

For a nut-free version, replace the almond meal with ground toasted sunflower seeds and use sunflower seed butter in place of nut butter, finishing with a sprinkle of flaky sea salt instead of walnuts. Choose a simple, high-quality protein powder such as collagen for a neutral flavour or a clean whey protein isolate without added ingredients. If you’d prefer you can also swap the maple or rice malt syrup for honey.

I hope you love these gluten-free, dairy-free brownie bites. For more easy healthy raw sweet treats, click HERE. Or for more traditional baked brownies, click HERE.

Chocolate brownie protein balls with 10 g protein each. A rich, no-bake whole food snack coated in dark chocolate, perfect for healthy treats.
Print Recipe
5 from 1 vote

Chocolate Brownie Protein Balls

Chocolate brownie protein balls with 10 g protein each. A rich, no-bake whole food snack coated in dark chocolate, perfect for healthy treats or post-workout.
Prep Time15 minutes
Chill45 minutes
Total Time1 hour
Course: Dessert, Snack
Servings: 11
Author: Georgia Harding

Ingredients

  • 85 g protein powder – approx. 4 scoops
  • 85 g almond meal (¾ cup)
  • 25 g cacao powder (¼ cup)
  • 1 tsp ground cinnamon
  • ¼ tsp sea salt
  • 1 tsp vanilla
  • 180 g nut butter (¾ cup)
  • 85 g rice malt syrup or maple syrup (¼ cup)
  • 1 tbsp coconut oil
  • 1 tbsp milk (of choice)

To Coat

  • 60 g dark chocolate
  • 1 tsp coconut oil

To Top

  • 11 walnuts
Metric – US Customary

Instructions

  • In a large bowl or food processor, combine the protein powder, almond meal, cacao powder, cinnamon and sea salt. Mix well to combine.
  • Add the vanilla, nut butter, maple syrup, coconut oil and milk of choice. Mix until a thick paste forms that is firm enough to handle.
  • If the mixture feels too wet, add a little extra almond meal. If it’s too dry, add milk, one teaspoon at a time, until it comes together.
  • You can also firm up the dough by chilling it for 30 minutes or so before rolling them.
  • Roll the mixture into golf ball-sized balls and place onto a small tray or plate lined with baking paper. Transfer to the freezer for at least 40 minutes to firm.
  • To melt the chocolate, place a small saucepan of water over medium heat and bring to a gentle boil. Sit a heatproof bowl over the saucepan, ensuring it doesn’t touch the water. Add the chocolate and coconut oil, stirring until smooth and fully melted.
  • Using two forks, dip the chilled balls into the melted chocolate, turning to coat. Return to the tray and top with a walnut.
  • Place back into the freezer for around 5-10 minutes, or until the chocolate is set.

Thermomix Method

  • Add all the ball ingredients into the Thermomix bowl. Combine 20 seconds, speed 3. Scrape down and repeat for 10 seconds, speed 3.
  • Remove the lid and check that your mixture is firm enough to handle. If the mixture feels too wet, add a little extra almond meal. If it’s too dry, add milk, one teaspoon at a time, until it comes together. Combine on speed 3 for approx. 10 seconds when you make these adjustments.
  • Continue from Step 4 above (I use the stove top method to melt the chocolate as it is quite a small amount).

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Nut-free

Replace the almond meal with ground toasted sunflower seeds and the nut butter with sunflower seed butter. Instead of topping with a walnut, sprinkle with a little sea salt.

Choosing a protein powder

I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste. Or a simple whey protein isolate (with no added extra ingredients) are best.

Fructose friendly

Choose rice malt as the sweetener.

No protein powder

Replace the protein powder with more almond or hazelnut meal (or ground seeds). It will reduce the protein values above (but still be delicious). If the mixture feels too wet, add a little extra almond meal. If it’s too dry, add milk, one teaspoon at a time, until it comes together.

If you love these, there are hundreds more protein-rich recipes waiting for you inside the membership, from quick weeknight dinners to snacks the whole family will actually eat.

 

Use the Recipe Filter to find them all.

My family really love these treats, let me know what you think in the comments below. 

Lentil Sweet Potato Salad

| Vegetarian, Members only, Salads

This lentil sweet potato salad is a nourishing, balanced meal that combines roasted vegetables, plant-based protein and a zesty dressing. It’s the kind of whole food salad that works beautifully as a light meal or a substantial side, with warm roasted sweet potato, crunchy cashews and fresh herbs bringing both texture and depth. Simple to…

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Turmeric Chicken Rice (one pan)

| Make-ahead Meals, Chicken, Freezable Meals, Members only

This turmeric chicken rice is a simple, one pan meal designed for real life. Everything cooks together in the one dish, with fragrant rice, vegetables and tender chicken absorbing all the flavour as it bakes. The turmeric and herbs bring warmth and depth, while the method keeps it practical, making it an easy, nourishing dinner…

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Apple Buckwheat Bake (gluten-free)

| Breakfast, After School Snacks, Members only

This gluten-free apple buckwheat bake is a nourishing, make-ahead breakfast or snack that feels like comfort food but delivers lasting energy. Soaked buckwheat forms the base, combined with apple, warming cinnamon and a lightly sweet, custard-style mixture, then baked until golden. It’s the kind of whole food recipe that works beautifully for busy mornings, offering…

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Apple Strawberry Cobbler

| Desserts, Members only

This apple strawberry cobbler is a simple, comforting dessert that brings together soft baked apples and sweet strawberries with a lightly spiced, golden topping. It’s the kind of whole food dessert that feels nostalgic and satisfying, yet is made with more nourishing ingredients. Perfect for cooler evenings or when you want a homemade dessert without…

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Sautéed Apple Cider Cabbage (with Kale)

| Members only, Side dishes

This sautéed apple cider cabbage is a simple, nourishing side dish that brings together red cabbage and kale with a sweet and tangy dressing. It’s ready in minutes and adds colour, texture and freshness to any meal, making it an easy way to increase your vegetable intake quickly and easily. Perfect alongside grilled meat, fish…

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Egg Cruffins

| Breakfast, Healthy Lunchbox, After School Snacks, Members only

These egg cruffins are a quick, family-friendly breakfast or lunchbox option that turns buttery croissants into crisp, golden egg cups. Using store-bought croissants as the base makes this a simple, time-saving recipe, while the egg filling and your choice of add-ins create a nourishing, protein-rich meal. They’re perfect for this upcoming Mother’s Day too! Health…

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Fudgy Chocolate Walnut Brownie

| Baked Sweets, Desserts, Members only

This fudgy chocolate walnut brownie is rich, dense and deeply chocolatey, with that perfect balance between indulgence and whole food ingredients. Made with dark chocolate, butter or coconut oil and just enough flour to hold it together, it delivers that classic fudgy texture with the added crunch of walnuts. It’s a simple, reliable bake that…

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Asian Dipping Sauce

| Sauces and Dressings, Members only

This Asian dipping sauce is a quick, versatile condiment that instantly elevates dumplings, rice paper rolls and many Asian-inspired meals. With a balance of savoury tamari, tangy rice wine vinegar, gentle sweetness and the warmth of chilli and garlic, it delivers that perfect salty, sweet and slightly spicy combination. It takes only minutes to prepare…

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Tuna Pasta Salad

| Budget Friendly, 30 Minute Meals, Pasta and Noodles, Fish & Seafood, Members only

This tuna pasta salad is a simple, nourishing and family-friendly meal that comes together quickly with everyday ingredients. It combines quality tuna, fresh herbs, vegetables and a lemon dressing for a light yet satisfying whole food lunch or dinner. Perfect for a warm weather light meal, lunchboxes or meal prep, it’s one of those reliable…

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Three Veggie Chocolate Cupcakes (Gluten-free)

| Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

These Three Veggie Chocolate Cupcakes are rich, moist and deeply chocolatey, yet packed with carrot, zucchini and beetroot for added nourishment. They’re a clever way to boost vegetables in lunchboxes or afternoon tea without anyone feeling like they’re eating a “healthy chocolate muffins.” The vegetables provide natural sweetness and moisture, while cacao delivers a beautiful…

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Quick Barbecue Lamb Ribs

| Budget Friendly, 30 Minute Meals, Red Meat, Members only

These budget friendly, quick barbecue lamb ribs are a simple, protein-rich dinner that proves healthy family meals do not need to be complicated. Cooked over a hot char grill until the fat is beautifully rendered and the edges are crisp, they are finished with fresh lemon for brightness and balance. This is real food cooking…

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Beef Rissoles

| Make-ahead Meals, Red Meat, Freezable Meals, Members only

These healthy beef rissoles are one of my go-to “cook once, eat twice” family meals. They’re quick to mix, easy to pan-fry, and the little boost of veggies helps keep them juicy and tender without anyone really noticing. If you’re after a simple, reliable beef rissole recipe that works for weeknight dinners and lunchboxes, this…

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Peanut Protein Slice (no bake)

| After School Snacks, No-bake Sweets, Members only

This peanut protein slice is a simple, no-bake snack that comes together in minutes and is perfect for busy days when you need something nourishing and satisfying. Made with peanut butter, protein powder and a little natural sweetness, it’s rich, dense and ideal for keeping energy levels steady between meals. It’s the kind of wholesome…

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Snickers Overnight Oats

| Breakfast, After School Snacks, Members only

These Snickers overnight oats are basically breakfast-meets-dessert, but in the best, most nourishing way. You mix everything the night before, and in the morning you’ve got a creamy, satisfying jar of oats topped with a quick-setting chocolate shell and crunchy toasted cashews. It’s a great option for busy mornings, after-school snacks, or any time you…

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Lime Caramel Pork Belly

| Pork recipes, Members only

This lime caramel pork belly is one of those surprisingly simple whole food dinners that feels special enough for entertaining but is practical enough for a weekend family meal. Crisp pork belly is paired with a sticky lime caramel sauce and served with rice, coriander and fresh lettuce cups. It’s a nourishing, satisfying, easy to…

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Protein Banana Bread Pancake

| Breakfast, Healthy Lunchbox, After School Snacks, Baked Sweets

This flufffy protein banana bread pancake is my go-to when I want something warm and delicious, but still genuinely nourishing. It’s a quick, small-batch bake (serves two) that gives you that banana-bread vibe without committing to a full loaf. Perfect for an easy breakfast, an after-school snack, or a “I need something solid” morning or afternoon tea.

My whole family loves this simple bake, it’s become a weekly favourite!

Health benefits

This is a high-protein, high-satiety option that works beautifully for steadier energy and fewer snack cravings later. With wholemeal spelt flour, banana and almonds, you’re also getting a decent fibre hit to support digestion and gut motility. Per serve, it provides about 32 grams of protein if made with 15g protein powder and Greek yoghurt, plus about 7.5 g fibre (made with whole spelt flour).

Ingredients

What makes this one work so well is the simple combo of yoghurt (I use Greek or natural) and egg for moisture and structure, ripe banana for natural sweetness, cinnamon for that classic banana bread warmth, and wholemeal spelt flour (or see variations for GF) for a more sustaining, fibre-friendly base. The slivered almonds add a toasty crunch on top, but they’re totally optional if you’re keeping it nut-free.

If you’re not able to use overripe bananas, you might like to add in more rapadura or coconut sugar.

How to make this protein banana bread pancake

You’ll mix the wet ingredients first so everything blends smoothly, then gently fold in the flour so it stays tender rather than tough. I have tested this with plain white and wholemeal spelt, gluten-free plain flour, and half almond meal/ half buckwheat flour (it is very versatile and works well with all). Baking it in a small tin or skillet helps it cook quickly and evenly, and topping it with banana, almonds and a sprinkle of coconut sugar gives it that golden, bakery-style finish. It’s done when the middle feels firm to the touch and the top is nicely browned.

I cook mine in my Solidteknics AUS-ION™ 22cm Sauteuse, it’s my go-to for reliable, non-toxic cooking. I’ve shared more about why choosing safe cookware is so important HERE.

Serving suggestions and how to store

This high protein banana bread pancake is best served warm, straight from the oven (though you could also make ahead and warm to serve), with extra yoghurt on top. A drizzle of maple syrup or honey is optional, especially if your banana wasn’t super ripe. If you have leftovers, store them in an airtight container in the fridge and reheat gently (oven or sandwich press works well). You can also freeze portions for an easy grab-and-go brekkie.

Vary this protein banana bread pancake to suit your dietary needs

If you’re using protein powder, this collagen protein is a great option because it’s flavourless and doesn’t overpower the banana, and a simple whey isolate can also work well if you tolerate dairy. For nut-free, skip the almonds or swap them for sunflower seeds. For gluten-free, use your preferred gluten-free flour, or try a half buckwheat flour, half almond meal combo for a great texture.

Remember you can search our huge collection of protein rich recipes using the RECIPE FILTER one of many fabulous features to make life easier inside the Well Nourished Family membership.

Quick protein banana bread pancake is high-protein, family-friendly, ready in under 30 minutes. Includes gluten-free and nut-free options.
Print Recipe
5 from 1 vote

Protein Banana Bread Pancake

This protein banana bread pancake is my go-to when you want something warm and delicious, but still genuinely nourishing.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert, Snack
Servings: 2
Author: Georgia Harding

Ingredients

  • 120 g natural, Greek or coconut yoghurt (½ cup)
  • 1 egg/s
  • 1 tbsp rice malt syrup, honey or maple syrup
  • 1 scoop/s protein powder – approx. 15g, see below
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 60 g plain flour of choice (½ cup)
  • 1 ripe banana/s – chopped
  • 60 g slivered almonds (½ cup)
  • 1 tbsp coconut sugar or rapadura
  • 1 tsp butter or coconut oil – to grease pan or tin

Serve

  • 120 g natural, Greek or coconut yoghurt (½ cup)
  • rice malt syrup, honey or maple syrup – optional
Metric – US Customary

Instructions

  • Preheat oven to 180°C/350°F (fan forced).
  • In a mixing bowl combine the yoghurt, egg, sweetener, protein powder, baking powder, bicarb soda, and ground cinnamon. Mix with a spoon or whisk to combine well.
  • Very gently fold in the flour. I have tested this with spelt flour, gluten-free premix plain flour, and half almond meal/ half buckwheat flour (all worked perfectly). It would also work with plain wheat flour.
  • Grease a baking tin or small oven proof pan or cast iron skillet (approx. 20cm) with butter or coconut oil. I always use my favourite Solidteknics AUS-ION™ 22cm Sauteuse
  • Pour in the batter, top with the sliced or chopped banana, then almonds and coconut sugar.
  • Bake 15-20 minutes until golden brown and firm to touch in the middle.

Serve

  • Serve warm out of the oven with Greek yoghurt or natural yoghurt.
  • Drizzle over maple syrup of honey if you like.

Choosing a protein powder

  • I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste. Or a simple whey protein isolate (with no added extra ingredients) are best.

Notes

Nut-free

Omit the almonds or replace with sunflower seeds.

Gluten-free

Replace with the gluten-free flour of choice (or half buckwheat flour, half almond meal).

Dairy-free

Choose coconut yoghurt and oil to grease the pan.

If you don’t have protein powder

Replace it with 1/4 cup of almond meal (they just won’t be quite as protein rich though).
 

 

I have a feeling this will become a red hot favourite recipe – let me know in the comments if you love it too!

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This Korean chicken with slaw is a simple, satisfying meal that brings together sweet, savoury and gently spicy flavours with plenty of crunch and freshness. It’s the kind of recipe I love for busy weeks because it feels generous and nourishing, yet it comes together quickly once the chicken is marinated. Served with a crisp…

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This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

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