SPINACH BOWL
2 cups baby spinach, ½ avocado, 1 handful alfalfa sprouts, ½ capsicum, ½ grated carrot, ½ apple, 2 tbsp hummus, 25g edam
KUMARA & SALAD
Bake a kumara and serve with 1 cup lettuce, 100g tuna in spring water, ½ small red onion and ¼ cucumber
RICE BOWL
Chop ½ avocado and 1 egg through ½ cup cooked brown rice. Serve with salad
FRITTATA
Whisk 6 eggs and 1/3 cup milk, then add 40g spinach, 5-6 slices of bacon, ½ onion, 100g tomatoes and 350g boiled kumara. Bake at 190˚C for 10 minutes. Serves 4
TIP
A frittata is a great way to use up leftovers; throw in sliced GF sausages, peas, sweetcorn, sliced steak, cheese... anything goes!
CHICKEN & WALNUT SALAD
Toss sliced cooked chicken with shredded…
