Type: No pork

Roasted chickpeas
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Roasted Chickpeas

No pork

Plant based

Snack

Soy-free

Vegan

Vegetarian

Roasted Chickpeas

No pork

Plant based

Snack

Soy-free

Vegan

Vegetarian

30

min

2

portions

Preparation

Roasted chickpeas

Toss 1 cup cooked chickpeas with olive oil (1 tsp), paprika, and salt. Bake at 200°C for 30 minutes

Enjoy!

Rate

You rate this recipe with 5 stars.

Meal nutrition (per portion)

130

kcal

5

protein

20

carbs

3

fat

Ingredients (2 portions)

minu

1

plus

Chickpeas

1 Cup

Olive oil

1 Tsp

Paprika

1 Pinch

Salt

1 Pinch

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Chocolate dipped fruit
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Chocolate dipped fruit

Dairy free

Dessert

Gluten free

No nuts

No pork

Plant based

Snack

Soy-free

Vegan

Vegetarian

Chocolate dipped fruit

Dairy free

Dessert

Gluten free

No nuts

No pork

Plant based

Snack

Soy-free

Vegan

Vegetarian

60

min

2

portions

Preparation

Chocolate dipped fruit

Dip sliced oranges or strawberries into 70% dark chocolate (30g melted)

Enjoy!

Rate

You rate this recipe with 5 stars.

Meal nutrition (per portion)

140

kcal

2

protein

18

carbs

6

fat

Ingredients (2 portions)

minu

1

plus

Dark chocolate (70% or higher)

30 Gram

Oranges (sliced)

2 Whole

Strawberries

1 Cup

Purchase ingredients

Carob Energy Bars
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Carob Energy Bars

Breakfast

Dairy free

Dessert

Gluten free

No pork

Plant based

Snack

Soy-free

Vegan

Vegetarian

Carob Energy Bars

Breakfast

Dairy free

Dessert

Gluten free

No pork

Plant based

Snack

Soy-free

Vegan

Vegetarian

60

min

2

portions

Preparation

Carob Energy Bars

Combine 1 cup oats, 2 tbsp carob powder, 2 tbsp honey, and 1/4 cup crushed almonds. Press into a tray and refrigerate for 1 hour before cutting.

Enjoy!

Rate

You rate this recipe with 5 stars.

Meal nutrition (per portion)

120

kcal

3

protein

18

carbs

4

fat

Ingredients (2 portions)

minu

1

plus

Oats

1 Cup

Carob powder

2 Tbsp

Honey

2 Tbsp

Almonds (crushed)

0.25 Cup

Purchase ingredients

Sparkling water with fruit
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Sparkling Water with Fruit

Breakfast

Dairy free

Gluten free

No nuts

No pork

Plant based

Soy-free

Vegan

Vegetarian

Sparkling Water with Fruit

Breakfast

Dairy free

Gluten free

No nuts

No pork

Plant based

Soy-free

Vegan

Vegetarian

5

min

1

portions

Preparation

Sparkling water with fruit

Mix sparkling water with a splash of fresh orange juice and ice cubes.

Enjoy!

Rate

You rate this recipe with 5 stars.

Meal nutrition (per portion)

20

kcal

protein

1

carbs

fat

Ingredients (1 portions)

minu

1

plus

Sparkling water

200 Ml

Orange

0.5 Whole

Ice cubes

3 Whole

Purchase ingredients

oatmeal pancakes
Back

Oatmeal pancakes

Breakfast

Dairy free

Dessert

No pork

Plant based

Snack

Soy-free

Vegan

Vegetarian

Oatmeal pancakes

Breakfast

Dairy free

Dessert

No pork

Plant based

Snack

Soy-free

Vegan

Vegetarian

9

min

1

portions

Preparation

oatmeal pancakes

Blend 1/2 cup oats, 1 egg, 1 banana, and a splash of almond milk. Cook on a non-stick pan.

Enjoy!

Rate

You rate this recipe with 5 stars.

Meal nutrition (per portion)

180

kcal

7

protein

30

carbs

3

fat

Ingredients (1 portions)

minu

1

plus

Oats

0.5 Cup

Banana

1 Whole

Almond Milk

3 Tbsp

Egg

1 Whole

Purchase ingredients

Maltese Almond Biscuits
Back

Maltese Almond Biscuits

Breakfast

Dairy free

Dessert

No pork

Plant based

Snack

Soy-free

Vegan

Vegetarian

Maltese Almond Biscuits

Breakfast

Dairy free

Dessert

No pork

Plant based

Snack

Soy-free

Vegan

Vegetarian

20

min

1

portions

Preparation

Maltese Almond Biscuits

Mix 1 cup almond flour, 2 tbsp honey, and 1 egg. Shape into cookies and bake at 180°C for 15 minutes.

Enjoy!

Rate

You rate this recipe with 5 stars.

Meal nutrition (per portion)

100

kcal

3

protein

10

carbs

6

fat

Ingredients (1 portions)

minu

1

plus

Almond flour

1 Cup

Honey

2 Tbsp

Egg

1 Whole

Purchase ingredients

Back

Baked Salmon with Roasted Vegetables (Prep for...

Dinner

Gluten free

Lunch

No nuts

No pork

Baked Salmon with Roasted Vegetables (Prep for...

Dinner

Gluten free

Lunch

No nuts

No pork

24

min

3

portions

Preparation

  • Preheat Oven: Preheat your oven to 200°C (400°F).
  • Prepare Vegetables: Arrange the sliced zucchini, bell pepper, and fennel on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
  • Prepare Salmon: Place the salmon fillets on the same baking sheet or in a separate baking dish. Drizzle with 1 tbsp olive oil and lemon juice. Season with salt and pepper.
  • Roast Everything: Roast the salmon and vegetables in the oven for about 15-20 minutes, or until the salmon is cooked through and the vegetables are tender. The salmon should flake easily with a fork.
  • Serve immediately or store the roasted salmon and vegetables in the fridge for up to 3 days. Reheat when ready to eat.

    • Rate

    You rate this recipe with 5 stars.

    Meal nutrition (per portion)

    420

    kcal

    35

    protein

    12

    carbs

    25

    fat

    Ingredients (3 portions)

    minu

    1

    plus

    Salmon fillets (3 pieces of 120 g each)

    360 Gram

    Zucchini (large, sliced)

    1 Whole

    Carrots (medium, sliced)

    1 Whole

    Bell pepper (large, sliced)

    1 Whole

    Salt

    1 Pinch

    Pepper

    1 Pinch

    Olive oil

    1 Tbsp

    Back

    Beef Stir-Fry with Aubergine, Carrots, and Bell...

    Dinner

    Gluten free

    Lunch

    No nuts

    No pork

    Beef Stir-Fry with Aubergine, Carrots, and Bell...

    Dinner

    Gluten free

    Lunch

    No nuts

    No pork

    20

    min

    3

    portions

    Preparation

  • Sauté the Beef: Heat 1 tbsp olive oil in a large pan or wok over medium-high heat. Add the beef strips and cook for 4-5 minutes until browned. If using ground beef, cook until it’s fully browned and crumbled.
  • Stir-Fry Veggies: Add the garlic, aubergine, carrots, and bell pepper to the pan. Stir-fry for about 5-7 minutes until the vegetables are softened but still slightly crisp.
  • Seasoning: Add the soy sauce to the pan and stir to coat everything evenly. Cook for another 2-3 minutes.
  • Serve hot, or divide into meal prep containers for the next 3 days.

    • Rate

    You rate this recipe with 5 stars.

    Meal nutrition (per portion)

    380

    kcal

    30

    protein

    18

    carbs

    20

    fat

    Ingredients (3 portions)

    minu

    1

    plus

    Beef strips (or ground beef)

    400 Gram

    Aubergine (large, diced)

    1 Whole

    Carrots (medium, sliced)

    2 Whole

    Green bell pepper (sliced)

    1 Whole

    Soy sauce

    2 Tbsp

    Garlic clove (minced)

    2 Whole

    Olive oil

    1 Tbsp

    Back

    Turkey Meatballs with Broccoli and Tomato Sauce...

    Dinner

    Gluten free

    Lunch

    No nuts

    No pork

    Turkey Meatballs with Broccoli and Tomato Sauce...

    Dinner

    Gluten free

    Lunch

    No nuts

    No pork

    30

    min

    3

    portions

    Preparation

  • In a Large Bowl: Add the ground turkey, breadcrumbs, egg, dried oregano, minced garlic, half of the diced onion (save the other half for the tomato sauce), salt, and pepper. Use a large spoon or clean hands to combine all ingredients thoroughly.

  • Tip: Mix gently to avoid overworking the meat, as this can make the meatballs dense.

  • Form the Meatballs: Use your hands to form the mixture into small, even-sized meatballs, about the size of a golf ball. Aim for around 12 meatballs for 3 portions. Place them on a plate as you go.

  • Heat the Pan: Place a large, deep skillet or sauté pan over medium heat and add 1 tablespoon of olive oil.
  • Cook the Meatballs: When the oil is hot, carefully add the meatballs to the pan in a single layer. Cook for about 3-4 minutes per side, turning carefully with a spatula or tongs to brown all sides.

  • Note: The goal is to get a nice sear on the outside without fully cooking them, as they will finish cooking in the tomato sauce.

  • Remove the Meatballs: Once browned, transfer the meatballs to a plate and set them aside. Don’t worry if they’re not fully cooked yet.

  • Sauté Remaining Onion: In the same pan, add the remaining tablespoon of olive oil, and add the reserved diced onion. Cook for about 2-3 minutes over medium heat until the onion becomes soft and translucent.

  • Add Tomato Sauce: Pour the tomato sauce into the pan with the onions. Stir well to combine and bring the sauce to a gentle simmer over medium-low heat.
  • Season: Add a pinch of salt, pepper, and a bit more oregano if desired, tasting as you go.
  • Return Meatballs to the Sauce: Carefully place the browned meatballs back into the pan, nestling them into the tomato sauce. Spoon a bit of sauce over each meatball to help them cook evenly.
  • Simmer the Meatballs: Cover the pan with a lid, reduce the heat to low, and simmer for 10-12 minutes. Check periodically to ensure the sauce is simmering gently. The meatballs are done when they reach an internal temperature of 74°C (165°F) or feel firm to the touch.
  • Tip: If the sauce starts to thicken too much, add a splash of water to maintain a nice, saucy consistency.

  • Prepare the Broccoli: While the meatballs are cooking in the sauce, steam the broccoli. You can do this on the stovetop or in the microwave:

  • Stovetop: Place a steaming basket in a pot with 1 inch of water. Add the broccoli florets to the basket, cover, and steam over medium-high heat for about 4-5 minutes, until tender but still bright green.
  • Microwave: Place the broccoli florets in a microwave-safe bowl with a splash of water. Cover loosely with a lid or microwave-safe plate and microwave on high for 3-4 minutes, until tender.

  • Plate and Garnish: Once the meatballs are fully cooked, divide them among three meal containers or plates. Spoon a generous portion of tomato sauce over each serving of meatballs.

  • Add Broccoli: Arrange a portion of steamed broccoli next to the meatballs in each container or plate.
  • Optional Garnish: If you’d like, sprinkle a little chopped fresh parsley or a pinch of red pepper flakes over the top for extra flavor.
  • Store for up to 3 days in the fridge and reheat as needed.

    • Rate

    You rate this recipe with 5 stars.

    Meal nutrition (per portion)

    480

    kcal

    40

    protein

    25

    carbs

    22

    fat

    Ingredients (3 portions)

    minu

    1

    plus

    Lean ground turkey

    400 Gram

    Broccoli

    2 Cup

    Tomato sauce (1 can)

    1 Whole

    Onion

    1 Whole

    Garlic clove

    1 Whole

    Olive oil

    1 Tbsp

    Purchase ingredients

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