Make it winning Make it Woolies

• 1 cup oats
• 1 T chia seeds
• ½ cup coconut water
• ½cup coconut milk or yoghurt
• 1 T honey
• fresh berries to serve

Method:
Place all the ingredients in a jar and mix well.Cover and leave in the fridge overnight.

Special Smoothie Bowl
Serves: 2
Ingredients:

• Fruit selection
• 1 cup coconut water
• 40 g breakfast muesli OR 40 g mango and coconut protein bar, crumbled or nut & seed energy oat bar
• 150 g plain yoghurt (or cultured coconut yoghurt)
• 1 T honey
• pumpkin seeds, to garnish

Method:
Blend the fruit and coconut water until smooth. Pour into 2 bowls. Top with breakfast muesli or crumbled protein bar, yoghurt, honey and seeds.

Easy 3 ingredient banana oat bar
Makes 6 portions
Ingredients: 

• 3 cup oats
• 1 cup peanut butter
• 4 ripe bananas, smashed

Method:
Press into a lined and greased dish about 20 x 20 cm. Chill and cut into squares and keep chilled. You can add some dark choc chips if you like or instead of bananas use 10 finely chopped dates.

• 2 x 170 g light meat tuna shredded or solid
• 1 cucumber chopped into large pieces
• ½ cup rice vinegar
• 1 tsp ginger, grated
• 4 T mayonnaise
• ½ tsp miso paste
• 250 g pick & mix Queen pineapple

Method:
Place the cucumber in a metal bowl and bash with a mallet of pestle. Mix in the vinegar and ginger. Mix the mayo and miso together. Eat the tuna on topof the cucumber and a dollop of mayo and chopped pineapple. Topping options: lettuce, sesame seeds, chilli, coriander, mint and seaweed snacks.

Minted pea and chickpea feta salad with viennas
Serves: 4

Ingredients:

• 100 g fresh peas, blanched and cooled
• 125 g mangetout, blanched and cooled
• 125 g sugar snaps, blanched and cooled
• 400 g can chickpeas, drained
• 100 g Feta cheese, broken into pieces
• 1 red chilli, chopped finely
• ½ tsp crushed garlic
• 2 T Italian parsley, chopped
• juice of 1 lemon
• 3 T extra virgin olive oil
• salt and pepper to season
• Serve with sliced viennas

Method:

Mix the peas and chickpeas together with the remaining ingredients. Crumble over the feta. Season and eat with viennas.

Ingredients:

• 400 g can baked beans in BBQ sauce
• 150 g grated mozzarella or cheddar cheese
• 200 g zesty guacamole
• 8 multiseed wraps
• coriander to serve, optional

Method: 

Preheat oven to 180°C. Place 4 wraps onto a baking tray. Divide the ingredients onto 4 wraps. Top with remaining wraps. Bake for 20 minutes until cheese is melted.

Guacamole and celery and apple crunchita cups with satay dressing
Serves: 4

Ingredients:

• 200 g zesty guacamole
• 250 g celery fingers
• 2 small apples, quartered
• 180 g Crunchita lettuce

Method:

For the satay dressing: 

• 3 T peanut butter
• ½ cup coconut milk
• 1 T soy sauce
• 3 T rice vinegar
• juice of ½ lemon
• ½ tsp minced garlic
• ½ tsp minced chilli
• ½ tsp minced ginger
• 1 T honey or brown sugar

Method:

Whisk the satay ingredients together. Add a little water if too thick. Keep in sealed jar in the fridge for up to a week. Fill lettuc to make cups with guacamole, chopped celery fingers and apple wedges. Drizzle with dressing. Eat the satay dressing on grilled chicken, noodles and slaws. To heat it, heat over a low heat.

• 1½ cups Bulgar wheat, cooked
• 2 T harissa
• 3 T coriander, choppped
• 1 Granny Smith apple, chopped
• 1 small red cabbage, shredded
• ½ cup yoghurt
• 1T sundried tomato pesto
• 8 fish fingers, cooked
• 4 Ancient grain wraps, toasted

Method:

Mix together bulgar wheat, harissa and coriander. In a separate bowl, mix together the apples, cabbage, yoghurt and pesto. Spoon each mixture into wraps and add fish fingers or eat unrolled.

Chicken schnitzels baked sweet potato with orange juice basil dressing
Serves: 4

Ingredients:

For the orange and basil dressing.

• 250 ml cold pressed vitamin C orange juice
• ¼ cup coconut yoghurt
• 8 basil leaves
• ½ tsp minced turmeric 
• ½ tsp minced garlic
• salt to season

Method:

Place all ingredients in a blender and blitz. Serve with schnitzels and baked potatoes. The dressing keeps well in the fridge covered for up until a week. 

Lasagne and raw baby marrow salad
Serves: 4

Ingredients:

• 6 baby marrow, sliced into ribbons
• juice of 1 lemon
• 3 T extra virgin olive oil
• 2 T Italian parsley, chopped
• ½ tsp minced garlic
• 1 red chilli, chopped finely
• salt and pepper to season

Mix all ingredients together and chill for up to an hour.

Ingredients:

• Chicken nuggets, cooked
• 400 g can butter beans, drained
• juice of 1 lemon
• 1 tsp minced garlic
• 1 red chilli, chopped
• salt and pepper to season

Method: 

Blend the beans, lemon juice, chilli and garlic together. Seaon. Served with the chicken nuggets.

Spread rice cakes with peanut butter and chopped dates or soft eating apricots and chopped raw almonds. Add a drizzle of honey.

Chopped fruit with peanut butter and honey dip

Almond milk
Serves: 4

Ingredients:

• ¾ cup peanut butter
• 2 T honey
• 3 T almond milk

Method:
Mix together and eat drizzled over bananas and chopped apples or a punnet of bulk pineapple and pomegranate fruit salad.