Using lentil pasta gives this dish a boost of protein, making for a balanced and satisfying meal.

A weekly staple which you can serve with rice and salad, in a quesadilla or on a baked potato with cheese. Divide up any leftover portions to keep in the freezer for a last minute meal. NOTE: 1x 400g can of beans = 240g drained beans. Use dried textured vegetable protein, or any other vegetarian mince.

Make these overnight oats the night before, and enjoy a delicious breakfast that you can easily take with you to work or eat on the go

Made from rolled oats and bananas, these healthy pancakes are an excellent source of a fibre and rely on the natural sweetness of banana, avoiding any added sugars. Make ahead of time and store leftover portions in the freezer.

This recipe contains a good source of protein from the use of eggs, and makes for a quick snack, breakfast or even a lunch served with a side of salad. Store leftovers in the freezer for a quick meal or snack.

A high protein, high fibre, vegan, and vegetarian alternative to bolognese. Serve with brown pasta and a side of salad for a balanced meal. NOTE: - Use 2x 400g tins of lentils, rinsed and drained to obtain a total of 480g of lentils. Store leftovers in the freezer for a quick and easy meal.

This egg salad makes for a tasty, high protein sandwich filling. Serve between two slices of wholemeal or wholegrain bread with lettuce leaves or watercress for a well balanced meal.

A high protein, high fibre sandwich filling. Serve in a pitta bread, wrap or between 2 slices of wholegrain bread, along with your salad of choice. NOTE: Use 1x 400g tin of chickpeas to yield 240g drained chickpeas.

Great option for a snack between meals.

A quick and easy recipe for an omelette. Serve with a side of vegetables and complex carbohydrates (such as brown rice or wholemeal bread) for a complete, balanced meal.