Ingredients

• 95g tri coloured quinoa
• 1 tsp vegetable stock paste
• 700g water
• 130g chickpeas
• 600g chicken breast sliced & seasoned well (less if you want)
• 2 large carrots, cut with a mandolin
• 15g fresh coriander
• 10g parsley leaves
• 20g lemon juice
• 1 tbs Moroccan seasoning
• liquid from steaming chicken
• baby spinach to serve

Ingredients

• 300g salmon fillet
• zest of one lemon
• 1 garlic clove
• 30g olive oil
• 50g quinoa
• 500g water
• 3 sprigs basil
• 2 sprigs parsley
• small amount of fresh chives
• 1 tsp mustard
• 1 tsp apple cider vinger or lemon juice
• 100g baby spinach
• 1/4 red onion
• 1/4 red capsicum, halved
• 1 small cucumber, halved 
• 2 tomatoes, diced
• 1/2 avocado, cut into slices
• 2 tbs pepita seeds
• 2 tbs dried cranberries

Ingredients

• 160g dairy free milk (i used almond milk)
• 60g coconut oil
• 1 tsp salt
• 1 egg
• 170g arrowroot flour
• 1 Tbs nutritional yeast

1. Place all ingredients into the thermomix & blitz for 20 seconds speed 8.
2. Pour into greased mini muffin tins ,filling half way.
3. Cook for 20 minutes in a pre-heated 220 degree oven.

Makes 24 

Ingredients

• 20-40g raw sugar
• 80g avocado
• 20g almond butter
• 200g water
• 200g ice
• 20g baby spinach

1. Place sugar into bowl & blitz for 10 seconds speed 9. 
2. Add remaining ingredients & blitz for 1 minute speed 10.

Serves one large or 2 small drinks.

331 calories