* 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife * Oil for tossing * 1 tablespoon house seasoning * 1/2 teaspoon paprika House seasoning 1 cup of salt 1/4 cup black pepper 1/4 cup garlic powder Directions * Preheat oven to 450 degrees F. 
 * Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
 * House Seasoning: * For the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

Keep it light for breakfast after a night filled with pizza, wine and ice-cream. Blueberry cauliflower smoothie made with 1 1/2 cup frozen cauliflower, a few frozen cubes of mango, 1/2 cup frozen blueberries, 1/2 cup frozen raspberries, 2 tbsp slay fitness protein and coconut water

A simple yet comforting bowl of veggie bolognese spaghetti. Ingredients 1 large carrot 1 onion 200g mushroom 2 tbsp olive oil 400g can chopped tomato 1 tsp dried mixed herbs 2 tbsp tomato ketchup 1 tbsp vegetable stock concentrate, I used Knorr Touch of Taste 350g pack Quorn mince 400g spaghetti parmesan cheese, to serve Method * Peel the carrot and cut into small dice. Halve and peel the onion, then finely chop. Thickly slice the mushrooms.

 * Heat the oil in a large frying pan, add the onion and carrots and cook over the heat, stirring frequently, for about 10 mins until the onion is soft. Add the mushrooms and stir-fry for a few mins more.

 * Tip the tomatoes into the pan with half a can of water, the herbs, ketchup and stock, then stir well to make a sauce.

 * Stir the Quorn into the sauce, season with salt and pepper, then cover and simmer for 12 mins until the vegetables are cooked and the mixture is saucy rather than wet.

 * Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and boil according to pack instructions – usually about 9-10 mins – until just tender.

 * Drain the spaghetti and pile into 4 bowls. Spoon the sauce on top, then generously grate over the cheese. Serve with crusty or garlic bread and a salad.



Blueberry cauliflower smoothie made with 1 1/2 cup frozen cauliflower, a few frozen cubes of mango, 1/2 cup frozen blueberries, 2 tbsp slay fitness protein and coconut water

Coconut sticky rice porridge (made with rice flakes, and perfect when you don't have time to cook sticky rice) with fresh mango, bloobs, coconut flakes and @bionaorganic coconut bliss

Vegetarian and super easy to make, Made with @foodforlifebaking sprouted grain Ezekiel bun with mashed avo, arugula, grilled eggplant "steak", sun-dried tomatoes and feta

With mushrooms, baby spinach, green and black olives, Parmesan, thyme and basil