Breakfast:

• Gluten free toast
• Avocado mash
• Fruit salad with nuts

Lunch:

• Plantain taco plate
• Baked plantain
• Black beans with various seasonings
• Avocado
• Spinach
• Cucumber
• Bell pepper
• Tomatoes
• Coriander
• Vegan yoghurt
• Tomato taco salsa
• Hemp seeds

Healthy banana chocolate cookies, 12 small:

Ingredients: 1 cup GF rolled oats, 1/2 banana, 1 tbsp cacao powder, 1 tbsp white tahini, 2 tbsp water, A pinch of salt, 3 soft dates. Instructions: 1. Set the oven on 220 C. 2. Mash the banana. 3. Mix all the ingredients together in a bowl, easiest with your hands. 4. Form small balls and press them out on a baking tray with parchment paper. 5. Bake in 220 C for about 10-12 minutes.

Peanut butter lentil veggies:

• Red rice
• 1/2 leek
• 1/2 small cauliflower
• Green beans
• 1 garlic clove
• 1/2-1 cup chestnuts
• 1 can cooked green lentils
• 2 tbsp tamari
• 1 tbsp rice vinegar
• 3-4 tbsp peanut butter
• 1/2 cup water
• Lemon juice
• Chili flakes
• Extra salt and black pepper

Chocolate tahini bar:

Ingredients: 1 cup GF rolled oats, 2 tbsp water, 1 1/2 tbsp white tahini, A pinch of salt, A pinch of cardamom, A pinch of cinnamon, 3 soft dates. Chocolate cover: 1 tbsp coconut oil, neutral, 1 tbsp cacao powder, A pinch of Nescafe caffeine free (optional), A pinch of salt. Instructions: 1. Mix all the ingredients in a bowl with your hands (not the chocolate cover) 2. Boil some water and melt the coconut oil in a water bath. 3. Add the cacao powder, salt and Nescafe, and stir around. 4. Press the oat dough out in a small form with parchment paper, and add the chocolate cover over it. 5. Place in the fridge for about 30 min - 1 hour.

Gluten free bread recipes:

• Quinoa bread rolls
• Rosemary olive bread
• Beetroot walnut bread
• Sweet potato carrot bread
• Chickpea protein bread
• Buckwheat oat bread