09/04/2026
If the weather could stay this glorious I'd be very grateful 🥰
Rachel Bowen Yoga
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09/04/2026
28/03/2026
Some of my fave healthy eats this month 🤤
1. Mediterranean frittata
2. Chilli oil & coconut milk poached basa
3. A classic - eggs and avo on toast
4. Pumpkin curry
5. Chia pudding bowl
6. Marmite & Cheddar sourdough
7. PB & choc dates
The common thread with all of these? They're incredibly simple recipes but packed with nutrition and fibre 😍
Which of these do you want to see the recipe for?
24/03/2026
If only you could smell this through the screen 🤤
This granola is so easy, so delicious and packed with goodness - it actually contains 8 different plants, helping you work towards that 30 a week for a more varied, fibre-rich diet.
One of my favourite things about it is how customisable it is. You can mix and match whatever nuts and seeds you have at home.
Perfect for yoghurt bowls, breakfasts or just eating by the handful ✨
Save this for your next batch 👇🏼
Ingredients:
1.5 cups oats
2 tbsp milled flaxseed
3.5 cups assorted nuts, chopped
(I used cashews, pecans, walnuts & almonds)
1 cup assorted seeds
(I used pumpkin & sunflower)
1/3 cup oil (coconut, avocado, sunflower or rapeseed)
1/4 cup maple syrup
1 tsp vanilla
Pinch of salt
Method:
Preheat oven to 150°C
Mix all dry ingredients together
Stir in the wet ingredients
Spread evenly on a lined baking tray
Bake for ~35 mins until golden
Leave to cool (this is key for the clusters 👀)
Break apart and store in an airtight jar
16/03/2026
I've been having this salad on repeat this winter. Salads don't need to be boring and they definitely are not just for summer.
This salad, packed with plant protein and fibre is such a great way to get a nutrient dense meal that leaves you full, satisfied and doesn't feel like you're eating rabbit food!
Ingredients (serves 4-6)
For the salad:
3 beetroots, peeled and chopped
4 carrots, peeled and hopped
1 tbsp olive oil
Salt & pepper
1 block firm tofu, cubed
1.5 cup cooked lentils
Large handful of rocket to serve
Extra virgin olive oil to drizzle
For the dressing
1 tbsp honey
1 tbsp Dijon mustard
3–4 sun-dried tomatoes
2 tbsp olive oil
1 tbsp of lemon juice or vinegar
Salt & pepper
Method
Preheat oven to 200°C.
Toss the beetroot, carrots and tofu with olive oil, salt and pepper and roast for 25–30 minutes until soft and caramelised.
Blend together dressing ingredients.
Combine the roasted veg, lentils, tofu and dressing in a large bowl.
Serve with a handful of rocket, drizzle with the dressing and finish with a little extra virgin olive oil.
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