Superfood menu plan

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Eating well doesn't mean going without - it's all about balance. You can meet your nutritional needs whilst still enjoying hearty, wholesome food packed with flavor, plus indulging in treats here and there. Keep it simple with easy grab-and-go snacks like crunchy baked chickpeas, lemon spiced almonds and super-healthy banana, apricot and date oat bars, plus think outside the box at lunchtime with fabulous 'rawkin' sushi rolls. Imagine a day where you can pack in 5 different superfoods whilst enjoying pancakes, fajitas and creamy chocolate mousse - now that's a balanced diet you can stick to!

Saturday

Breakfast

Breakfast salad

"This salad takes bacon and eggs to a new level with fresh leaves, tomatoes, avocado, and a creamy dressing. One of my favourites for weekend brunch." - Annabel Langbein

Ingredients

4 handfuls salad leaves, such as baby cos, iceberg or baby spinach
20 cherry tomatoes, halved
2 just-ripe avocados, cut into chunks
1 tbsp chopped parsley leaves

8 rashers streaky bacon
4-8 eggs
2 tbsp good quality mayonnaise or aioli, thinned with 1 tsp water
Salt and ground black pepper, to taste

Snack

Pear, coconut and raspberry spelt muffins

These tasty muffins are a healthier alternative to the regular kind and they taste just as good too.

Ingredients

280g (2 cups) white spelt flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
35g (1/2 cup) shredded coconut
140g (2/3 cup) raw sugar, plus 1 tablespoon extra
2 eggs

1 teaspoon vanilla extract
125ml (1/2 cup) milk
80ml (1/3 cup) vegetable oil
1 small firm ripe pear, cored, grated
85g (2/3 cup) frozen raspberries

Lunch

Roast tomato bruschetta

"This bruschetta is a great way to kick start the day - tangy feta, sweet melting tomatoes and crisp bruschetta is so satisfying." - Annabel Langbein

Ingredients

4 bruschetta bases
8 tsp creamy feta
4 roasted tomatoes

4 tsp pesto
8-12 rocket leaves

Snack

Vegetable chips with rosemary salt

These colourful vegie chips make a great alternative to chips and dip, and are irresistible with a sprinkling of herb salt.

Ingredients

2 teaspoons sea salt
2 teaspoons chopped fresh rosemary
1 medium (about 350g) orange sweet potato (kumara), peeled, cut into 2mm-thick slices
2 large carrots, peeled, cut diagonally into 2mm-thick slices