Plant-based breakfast to-go. Packed with protein, anti-inflammatory omega-3 fats, gut-friendly soluble fibre from oats and chia seeds.

Adapted from Fast Food, Good Food by Dr. Andrew Weil, MD This recipe is quick cooking, batchable and freezable; it's bursting with flavour and anti-inflammatory colourful vegetables. It ticks all my favourite boxes. We have included directions for freezing this curry in big batches, the secret is keeping the broccoli out, adding it just before heating each premade portion. This was a staple on my meal prep menu for lunches the past three months. For you fellow FODMAPers we ha

This pudding can be prepared in 5-10 minutes. Batch cooking with minimal ingredients is my key to to save time but eat well, so I always make three at a time. This makes for a portable meal or snack packed with protein, fibre, and antioxidants. Chia's ability to create a gel-like consistency is thanks to the viscous fibre content - sometimes called soluble fibre. That gel slows down the digestive process, keeping you full for longer than a meal without that robust 7 grams of

Considering the low FODMAP diet trials but love garlic? No problem! This garlic infused oil takes 15 minutes to make, providing garlic flavour without those fermentable FODMAPs in garlic and onions. Ingredients: 2-3 cloves garlic, peels removed 1/2 cup extra virgin olive oil Directions: Combine olive oil and garlic cloves in a small pot over a medium to medium-high heat* Bring to a light boil, simmer for 10-20 minutes until garlic is fully cooked and appears golden brown Remo

These burrito bowls fit perfectly into a busy weekday evening: ready in under 30 minutes and makes enough for the whole family or for packed lunches. Don’t be fooled by the simplicity of the ingredients, this dish is flavourful, with a kick of spice from the yogurt chipotle sauce and salsa, plus the freshness of cilantro, tomatoes and avocado. Although easy is part of the name of the recipe, sometimes even the simplest steps can take some practice. And I have a knack for burn

This pasta sauce takes as much time as adding the extra rosemary, thyme, oregano (and sometimes more flavourings!) needed to make a store bought ready-to-eat sauce flavourful enough to be truly ready to eat. Plus it’s a fraction of the price, especially compared to the gourmet sauces that serve only two meals at an average of $10 per jar. I always use Italian San Marzano canned whole plum tomatoes, but according to a blind taste test of various whole canned tomatoes by Epicu