Uploaded January 2026 | Updated September 2026, 7 hours ago

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Some balanced nourishing balanced bowls...

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Recipes:

Butter bean mash, honey mustard salmon, balsamic beetroot & cherry tomatoes, steamed tenderstem bowl (serves 2)

Butterbean mash
350g cooked butter beans
1 small leek
2 garlic cloves
2 tbsp. extra virgin olive oil
1 knob butter
salt & black pepper
3 fresh sage leaves
1 sprig fresh rosemary

Honey & mustard salmon
2 salmon fillets
2 tbsp. extra virgin olive oil
½ tsp. Dijon mustard
1 tsp. garlic powder
1 tsp. lemon rub (optional, I use brand steenbergs)
½ tsp. honey
2 tbsp. lemon juice
salt & pepper

Balsamic beets & cherry tomatoes
2 small beetroots
70g cherry tomatoes
1 tsp. balsamic vinegar
1 tbsp. extra virgin olive oil

Extras:
200g tenderstem

Kale, white bean & avocado salad, spiced butternut squash, flat bread croutons, egg & feta bowl (serves 2)

Kale salad:
dressing-
1 garlic clove
1 tsp. Dijon mustard
1 tsp. maple syrup
2 tbsp. lemon
1/4 tsp. cayenne
salt & black pepper
4 tbsp. extra virgin olive oil
salad -
300g kale
230g cannellini beans
30g pumpkin seeds (toasting with tamari is optional)
1.5 tbsp hemp seeds
1 avocado

Flat bread croutons:
100g flatbreads
2 tbsp. extra virgin olive oil
1/2 tsp. oregano
1/2 tsp. garlic powder
black pepper

Spiced butternut squash:
1/2 butternut squash
1/2 tsp. cinnamon
1/2 tsp. smoked paprika
1 tsp. cumin powder
extra virgin olive oil
salt & pepper

Extras:
eggs
feta