Ingredients

• 200g ripe strawberries, hulled and chopped
• 1 avocado, stoned, peeled and roughly chopped
• 2 tsp balsamic vinegar
• ½ tsp vanilla extract
• 1-2 tsp maple syrup (optional)

Method

1. Put the strawberries (save four pieces for the top), avocado, vinegar and vanilla in a bowl and blitz using a hand blender (or in a food processor) until as smooth as you can get it. Have a taste and only add the maple syrup if the strawberries are not sweet enough.
2. Pour into containers, add a strawberry to each, cover with cling film and freeze. Allow the pots to soften for 5-10 mins before eating.

Ingredients

• 2 x 400g can cannellini beans in water, drained
• 2 tsp ground cinnamon
• 100g porridge oats
• 4 large eggs
• 2 tbsp rapeseed oil
• 4 tbsp maple syrup
• 2 tsp vanilla extract
• Zest 1 large orange
• 170g carrot, coarsely grated
• 100g raisins
• 80g pecan halves, 12 reserved, the rest roughly chopped
• 2 tsp baking powder

Method

1. Heat oven to 180°C/160°C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the beans into a bowl and add the cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest. Blitz with a hand blender until really smooth – the beans and oats should be ground down as much as possible.
2. Stir in the carrot, raisins, chopped pecans and baking powder, and mix well. Spoon into the muffin cases – use a large ice cream scoop if you have one, to get nice even muffins.
3. Top each muffin with a reserved pecan and bake for 20 mins until set and light brown. Cool on a wire rack. Will keep in the fridge for a few days, or freeze for 6 weeks; thaw at room temperature.

Ingredients

• Low-fat spread, for the tin, plus extra to serve
• 140g wholemeal flour
• 100g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 300g mashed banana from overripe black bananas
• 4 tbsp agave syrup
• 3 large eggs, beaten with a fork
• 150ml pot low-fat natural yogurt
• 25g chopped pecans or walnuts (optional)

Method

1. Heat oven to 160°C/140°C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
2. Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.
3. Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.

Ingredients

• 200g pineapple, peeled, cored and cut into chunks
• A few mint leaves
• 50g baby spinach leaves
• 25g oats
• 2 tbsp linseed
• Handful unsalted, unroasted cashew nuts
• Fresh lime juice, to taste

Method

1. Put all the ingredients in a blender with 200ml water and process until smooth. If it’s too thick, add more water (up to 400ml) until you get the right mix.

Ingredients

• 1 tbsp crunchy peanut butter (30g)
• 2 dates, finely chopped (10g)
• 120g bio yogurt
• 1-2 sticks celery, cut into shorter, thinner lengths
• 1 green pepper, deseeded and cut into strips

Method

1. Mash the peanut butter and dates together using a fork, then stir in the yogurt. Divide between two small bowls, or pots with lids for packing into lunchboxes. Will keep covered and chilled for up to three days. Serve with the vegetables for dipping.