These breakfast tacos are super nourishing, ultra gut-friendly and super-charged with maximum levels of balanced flavours and energy to get you set and happy for the day ahead. They are also perfecto to make in advance for efficiency! What’s not to love!

These corn tortillas are such a vibe, full of flavour and versatile in various recipes from tostadas to enchiladas and don’t forget to use leftover corn tortillas to make tortillas chips. Here’s a super quick recipe to make a stack of them for they are needed.

Shrimp and Slaw Chalupa is a tasty take on one of Mexicos most popular dishes. My version is gluten free with baked chalupa shells, very very scrump-delicious and perfect to have as a loaded savory snack or a satisfying meal any day you like or all week long.

Love matcha and ginger? Combine them together to. make this Matcha Ginger Granola - a crunchy, scrumptious and indulgent kind of granola to have with milk or yogurt for breakfast, as a nutritious snack or as a textured topping to add to a porridge or smoothie bowl.

Tatale are Spicy Plantain-based Pancakes, a common Ghanaian street food typical served with Aboboi, a stewed Bambara dish. For this recipe, the Tatale is made totally gluten-free, perfect for those aiming to lessen their gluten consumption and served with a Kale and Chickpea Curry.

Gob3, Gari, Beans and Plantains, Red Red, or Yor Ke Gari is a very nutritious, satiating and protein-packed Ghanaian recipe you would be glad to add to your list of meals to make for the week because it tastes better by the day!

In the month on March you'll find a mix of winter and spring produce items that will make you feel excited to switch things up in your meal plan by making room to accommodate for more fresh and vibrant recipes filled with active nutrition and rich in color.

Vegan Sushi Roll and Sushi Bowl are a nourishing and delicious Japanese recipe filled with fresh flavors and power-packed ingredients to keep you filling happy all through out your meal.

Gamabian Okra Soup also know as superkanja, one of my favorite dishes to make since childhood. This one in particular is made with a plant-based approach and without palm oil. It’s perfect to serve hot with rice, fufu or boiled plantains (my other favorite 😊 ).