Ingredients

• ½ cup of cherry tomatoes, halved
• 1 to 3 tablespoons of plain yoghurt
• 1 small red onion, chopped
• ½ cup of canned black beans, drained and rinsed
• ½ cup of package frozen corn, thawed and blanched
• 1 avocado, sliced
• Romaine lettuce
• Cilantro, chopped

Instructions

1. Prepare the vegetables and set aside.
2. Arrange the ingredients in a mason jar according to preference. The order shown, from bottom up, is cherry tomatoes, onion, black beans, corn, avocado, yoghurt, lettuce and cilantro.

For added crunch, throw in a couple of tortilla chips.

Ingredients

• 227g low-fat cream cheese, softened
• ½ cup of plain Greek yoghurt
• ¼ cup of granulated sugar
• ½ teaspoon of vanilla extract
• 1 teaspoon of lemon juice
• 227g digestive biscuits
• 3 tablespoons of butter, melted
• 4 cups of strawberries, hulled and halved

Instructions

1. 1. Blend the digestive biscuits into fine crumbs. Pour in the melted butter and mix until it becomes a little clumpy.
2. Measure out about 2 tablespoons of crumb mixture and pack them into the bottom of each mason jar. Place them into the refrigerator to firm up.
3. In a bowl, place the softened cream cheese, Greek yoghurt, and sugar. Use a hand mixer to beat on medium speed until the mixture is smooth and creamy.
4. Add in the vanilla extract and lemon juice before continue blending for another 30 seconds.
5. Take the jars out of the refrigerator. Spoon about 2 to 3 tablespoons of the cream cheese mixture into each jar. Next, layer it with the strawberries.
6. Then, top it with the remaining cream cheese mixture, strawberries, and a sprinkle of the biscuit crumbs.
7. Refrigerate the dessert for an hour or overnight. Serve cold. Option: Garnish with lemon zest.

Ingredients

• 3 teaspoons of Miso paste
• 1 cup of frozen corn, carrots and peas
• 1/2 up of sliced tofu
• 1 cup of dry vermicelli
• 1/2 cup of sliced spinach
• 1 to 3 teaspoons of soy sauce or chili garlic sauce (optional)

Instructions

1. 1. Layer the ingredients into a mason according to preference. Place the lid back on the jar and refrigerate overnight.
2. When ready to eat, simply pour enough boiling water to cover the top of the ingredients.
3. Screw the lid back on and let the soup steep for 2 to 3 minutes.
4. Reach your chopsticks or fork deep into the jar and stir thoroughly. Enjoy hot.

Ingredients

• ½ cup of gluten-free breadcrumbs or panko
• ½ cup of rolled oats
• 1 can of chickpeas
• 1 teaspoon of kosher salt
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder

Instructions

1. Bake the breadcrumbs at 375°F (190°C) until golden brown, about 5 minutes. Transfer to a bowl and set aside to cool.
2. Blend the oats into a fine flour.
3. Drain the chickpeas over a measuring cup, and save ¼ cup of the liquid.
4. Put the chickpeas into a food processor, then add the salt, garlic, and onion powder; pulse until crumbly.
5. Whisk the ¼ cup of chickpea liquid in a small mixing bowl until foamy.
6. Pour the foamy chickpea liquid and ½ cup of the oat flour into the food processor; pulse until the mixture forms a ball. If the texture is loose, add the leftover oat flour to the chickpea mixture 1 tablespoon at a time.
7. Divide the chickpea dough into 12 portions and shape the nuggets.
8. Coat each nugget completely in the toasted breadcrumbs and line them on a baking sheet.
9. Pop them into the oven to cook until crispy, approximately 15 to 20 minutes.

Serve warm with your favourite dipping sauce.

Ingredients

• 1 dragon fruit, peeled and diced
• 1 banana, cut up
• ¾ cup of plain Greek yoghurt (vegan option: coconut yoghurt)
• 1 tablespoon of honey, as sweetener

Instructions

1. Mix all in a blender and garnish with a slice of dragon fruit

Ingredients

• 1 large banana
• 1 cup of Greek yoghurt
• 1 tablespoon of honey (optional)
• 2 tablespoons of almonds, chopped
• ½ cup of strawberries, halved
• ½ cup of blueberries
• (Any other fruits that you like)

Instructions

1. Slice the banana in half and place on plate.
2. Pour the yoghurt between the banana slices, then garnish with the berries and almonds.

Drizzle with honey for some extra flavour