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Insalata Caprese – Healthy Chef Style

Sun-ripened tomato with buffalo mozzarella, sea salt, torn basil and cold-pressed olive oil. This is one of the simplest salads of all time to create and the secret of success depends solely on the quality of the ingredients you use. What I love about summer is the bounty of juicy, ripe tomatoes that fits perfectly into my cooking repertoire. For me healthy cooking is all about simplicity and keeping things as fresh and pure as possible. The ingredients in a classic Caprese... Read More

Quinoa With Roasted Pumpkin, Zucchini and Basil Pesto

I love making this recipe. It’s a favourite in my home and any leftovers are quickly devoured the next day for lunch or another dinner.  I love the fact that I can easily adapt the vegetables I use based around the season. Combinations such as roasted pumpkin and zucchini, asparagus and garden fresh peas, roasted eggplant, spanish onion and tomato work perfectly. The finishing touch is a generous scoop of pesto and a scattering of freshly chopped garden herbs, lemon zest... Read More

Traditional Pesto

Today I thought I’d post my all time favourite pesto recipe that I absolutely love adding in many of my weekly recipes you see on my site. What I love about this pesto is it’s freshness – giving life and vitality to almost any savoury dish imaginable. It can turn a plain vegetable soup into something spectacular or make a masterpiece out of simple roasted vegetables, lasagne or bolognese. The great thing about making pesto is that you can vary the flavour combinations... Read More