It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 22nd January -  1st February

Dark Chocolate Hemp Energy Bites

Thankyou Minimalist Baker

6-ingredient Dark Chocolate Energy Bites with dates, hemp seeds, walnuts, almond butter, cacao powder, and more! A fudgy, perfectly sweet, protein-packed snack or dessert! Also vegan and gluten free.

These bites would make the perfect snack or a healthier dessert. I love having two (or three) in the afternoon for a little energy boost alongside a cup of tea. They would also make a great topper for Overnight Oats, 5-Minute Smoothie Bowls, or Dark Chocolate Quinoa Breakfast Bowls!

Prep time - 25 mins
Total time - 25 mins
Makes 20 bites

• 1 cup packed (200 g) pitted dates
• 2 cups (240 g) raw walnuts
• 1/3 cup + 1 Tbsp (38 g) cacao powder, plus more for rolling
• 3 Tbsp (28 g) hemp seeds, plus more for rolling
• 1/4 tsp sea salt
• 3 Tbsp (48 g) creamy almond butter (or other nut or seed butter)
• optional: 1 Tbsp (15 ml) melted coconut oil (for extra fudgy texture)

1. Add dates to a food processor and pulse/mix until small bites remain or a ball forms. Scoop out and set aside.
2. Add walnuts to the food processor and pulse into a fine meal. Then add cacao powder, hemp seeds and sea salt. Pulse a few more times to combine. (Don't overmix or the walnuts will turn into butter.)
3. Add the dates back in along with the almond butter and melted coconut oil (optional). Mix/pulse to combine. The result should be a moist dough-like mixture. If too wet, add a bit more cacao powder or hemp seeds.
4. Refrigerate for 10 minutes. Then scoop out rounded Tablespoon amounts and carefully form into balls. The dough will be somewhat fragile, so use the warmth of your hands to gently form/roll them into balls. There should be about 20 energy bites total.
5. Roll in extra hemp seeds or cacao powder (optional). Note: The bites get a fudgy, sticky outer texture when rolled in cacao powder - which I liked. But for less sticky energy bites, stick with hemp seeds!
Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.










Hemp Burger Patties and Dressing

Thank you Wholesome Patisserie

These burger patties are vegan and gluten free - serve up with your preferred burger bun and toppings like spinach, tomato, and avocado for a tasty and nutritious meal!
Prep time - 20 mins
Cook time - 15 mins
Total time - 35 mins
Serves: 4-5 medium-large burger patties

• ¾ cup mayonnaise
• ½ Tbsp nutritional yeast
• 2 Tbsp Hemp Seeds
• Salt and pepper, to taste

• 500g sweet potato, peeled
• 1 medium leek, trimmed and diced
• 1 large carrot, trimmed and diced
• 3 spring onion stalks, trimmed and diced
• ½ cup fresh parsley, roughly chopped
• 1½ tsp garlic powder
• ¾ cup Hemp Seeds
• Salt and pepper, to taste
• ⅓ - ½ cup rice crumbs
• 2-3 Tbsp coconut oil

1. Place all ingredients into a mixing bowl. Mix until well combined.
2. Place in refrigerator until burgers are done.

1. Fill a medium sized pot halfway up with filtered water. Bring to a boil over high heat.
2. Peel sweet potatoes and cut into large cubes. Once water is boiling, place sweet potato into water and boil until completely tender, approx. 10-15 minutes.
3. Whilst sweet potato is boiling, prepare your veggies and set them aside.
4. When potatoes are tender, drain off the water and place them into a large mixing bowl.
5. Mash potatoes until just smooth, with a few small lumps remaining.
6. Place all chopped vegetables and parsley into the mashed potato. Mix until well combined.
7. Add garlic, hemp seeds and salt and pepper. Mix well.
8. Add crumbs, beginning with ⅓ cup. Stir them through until the mixture sticks together and holds its shape when formed into round patties. Continue to add in more crumbs until this consistency is reached.
9. Pick up a small handful of the patty mixture and form into large burger patties or match the patty size to the size of your burger buns. Set them aside on a tray.
10. In a large fry pan, melt 1 tablespoon coconut oil over high heat.
11. Place formed patties into pan and fry for 2-3 minutes over medium heat, then flip over. Continue to fry on other side for 2-3 minutes. The patties should be dark golden and cooked through.
12. Repeat with remaining mixture and add an extra 1 tablespoon oil if needed to coat the pan. You may need to fry them in batches depending on the size of your fry pan.

Store any leftovers in an airtight container, refrigerated, for 2-3 days.
When forming the mixture into patties, ensure the patties hold their shape, if they’re still breaking apart, add a little more of the crumb (1 tablespoon at a time) until they hold their shape.










Low Carb Chocolate Hemp Protein Muffins

Thank you Andrea Wyckoff

• 1/2 cup coconut flour
• 1/2 cup hemp seeds
• 1/2 cup Maple Syrup
• 6 Tablespoons cacao powder
• 1/2 cup olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon baking soda
• Pinch of sea salt
• Up to 1 1/2 cups optional add ins: e.g. 1/2 dark chocolate chips 1/2 cup dried fruit - like apricot or cherries (chopped) and 1/2 cup chopped walnuts.

1. Preheat oven to 180 C.
2. Mix ingredients together in a bowl. I start with mixing dry ingredients together and then adding in oil and eggs. But you can mix together however you like. (You can mix in optional chocolate chips or add in some dried fruits or chopped nuts. The chocolate chips do get "melty" in the muffins when warm, but do firm up into bits of chocolate when chilled.)
3. Line a muffin pan with muffin liner/papers and then spoon batter into muffin cups.
4. Bake at 180 C for 20 to 23 minutes, or until baked all the way through. To check - insert a toothpick and if it comes out cleanly the muffins are done.
5. Remove and cool on a wire rack.










Peanut Butter & Choc Chip Protein Cookies

Thank you Hemp Foods Australia

These delicious bite sized treats are the truly healthy kind, perfect for snacking on after your workout. They’re low carb, refined sugar free, gluten free, keto friendly and diabetic friendly. If that wasn’t delicious enough, these peanut bitter and chocolate protein cookies are also high in fibre, boost your daily protein intake and are full of essential healthy fats. Have a jar in your car, handbag or backpack for when those sweet cravings hit and you need a healthy choice.

Macros Per Serve:
Calories: 111 kcal Net Carbs: 2 grams Protein: 6 grams Fat: 11 grams

Makes 15 Cookies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

100 grams peanut butter
100 grams hemp protein
50 grams flax meal
50 grams almond meal
Pinch of sea salt
60 grams sugar free dark chocolate cut into small pieces
25 grams natvia (or other refined sugar free sweetener to taste)
1 tsp coconut oil

1. Preheat the oven to 180 Degrees Celsius.

2. Place all ingredients except for the dark chocolate into a mixing bowl and mix until a dough forms. Add the chocolate and kneed until combined. The mix should be like play dough. If dry, add a little bit of plant mylk, if wet, add some almond meal.

3. Use a tablespoon to shape uniform sized cookies and place onto a baking tray lined with baking paper.

4. Bake at 180 Degrees Celsius for 15 minutes. Remove from the oven, rotate the baking tray and return to the oven for another 10 minutes or until cooked through.

5. Cool at room temperature and store in an airtight container. Enjoy with your favourite plant mylk.