This sheet pan kebab recipe was inspired by an instagram craze in early 2026 - but have had a proper Wendy upgrade,:

I’ve added finely grated carrot added in for a boost of fibre, supporting digestion, blood sugar balance, and feeding your gut bacteria. It’s such an easy way to increase plant diversity without changing the flavour or texture too much.

The real nutritional powerhouse here, however, is the addition of a small amount of minced liver. It’s one of the most nutrient-dense foods we can eat, rich in iron, vitamin A, B12 and key minerals that support energy, hormone health and resilience. Even adding just 10% significantly enhances the overall nutrient profile of the dish, without overpowering the taste. If you’re unsure about liver, this is a brilliant place to start, most people genuinely can’t taste it once it’s combined with the spices, start with just 5% and see how you get on.

Served with flatbreads, colourful salads and a variety of toppings, this becomes a balanced, build-your-own meal that ticks all the boxes, protein, fibre, healthy fats and plenty of colour. Perfect for feeding a crowd, easy midweek dinners, or even leftovers the next day.

Another great example of how we can take familiar foods and gently upgrade them to better support our health, without making life more complicated.

🍠 Sweet potato provides slow-release carbohydrate and fibre to support steady blood glucose and keep your gut bacteria well fed.
🥥 Coconut milk adds healthy fats, helping you absorb fat-soluble nutrients and keeping you fuller for longer.
🍓 Raspberries bring polyphenols and extra fibre — brilliant for microbial diversity.
🌱 Chia seeds add omega-3 fats and soluble fibre to support bowel regularity and gut lining health.
✨ Cinnamon helps with blood sugar regulation and adds that porridge warmth without needing added sugar.

It ticks all the boxes:
✔️ Naturally gluten-free
✔️ Properly satisfying
✔️ Great for batch cooking (keeps 3–4 days in the fridge)
✔️ Supports steady energy all morning

This sweet potato porridge was recorded live back in summer 2024… and somewhere in the middle of cooking I went off on one about why the TTP works so well. The chat may wander slightly - but the recipe is an absolute gem. And if you want to find out more about the Transformation Programme go to www.hillstart.me.uk/ttp

Beetroot and carrots bring natural sweetness, colour and a generous hit of fibre, helping to support gut health. Beetroot is also rich in polyphenols and nitrates, supporting circulation and oxygen delivery, which can make a real difference to energy levels when you’re feeling a bit flat. Carrots add beta-carotene, a precursor to vitamin A, essential for immune resilience and healthy skin.

Turmeric and chilli are the real winter heroes. Turmeric has excellent anti-inflammatory and immune-supporting properties, while chilli gently boosts circulation and digestion, helping you feel warmer from the inside out. Coconut milk provides healthy fats that support hormone balance and help you absorb those fat-soluble nutrients more effectively, plus it gives the curry that creamy, satisfying finish.

This is proper feel-good food. Warming, grounding and deeply nourishing, the sort of meal that supports your immune system, your energy and your gut, while fitting easily into real life. Exactly how midweek dinners should feel.

This lovely loaf is fully Transformation Programme–approved, naturally gluten-free thanks to buckwheat flour (which gives it that slightly nutty, more substantial feel), and dairy-free, using olive oil instead of butter. It’s gently sweetened with honey rather than refined sugar, and the real hero ingredient is the humble parsnip.

Parsnips are hugely underrated. They’re naturally sweet, packed with fibre — and if carrot cake gets all the love, parsnip cake absolutely deserves its moment too.

The warming spices, including cinnamon and nutmeg, don’t just bring flavour. Cinnamon in particular has been shown to help moderate post-meal blood glucose responses, which makes this a really sensible option for anyone needing steadier energy or keeping an eye on blood sugar balance. Add in the nuts for healthy, brain-loving fats, and you’ve got something that genuinely works with your body.

The texture is moist, satisfying, and not at all crumbly — perfect for slicing, packing up, and taking with you.

Why I love it in real life:

• It’s incredibly easy, just mix everything together and bake in a loaf tin
• I use walnut halves on top to mark out my slices before baking
• Once cooled, I slice it and freeze individual portions with greaseproof paper between them
• You can toast it straight from frozen — no planning required

My favourite way to eat it? Toasted, slathered with almond butter, topped with banana slices — a brilliant, quick breakfast.

It also travels really well, doesn’t fall apart, and makes the perfect “emergency food slice” for workdays, long journeys, or those times when you’re not sure what food options you’ll have. Substantial, nourishing, and reassuringly filling.

I host a fabulous yoga class on Monday mornings and serve breakfast afterwards. A few weeks ago I arranged for cover and mixed up a big batch of oats with seeds etc so that my lovely stand-in teacher could easily make the class baked oats. Thats what gave me the idea of making up my oats in advance, so that I just have to scoop and go. I have all ingredients in jars to make my oats, but some nights, I'm going to be brutally honest, just getting all the jars out and putting them back again feels like a faff - maybe you are thinking I'm lazy - maybe you are nodding your head in agreement? But I can honestly say that it has made my life just that little bit easier.

I use the mixture for

• overnight oats, adding 1/2 cup of mixture with 3/4 cup of liquid to a container and topping with fruit. Pop it in the fridge overnight - or at least a couple of hours
• baked oats I cover the pan with fruit and then top with 1/2 cup per person of the mixture, spread it on like a crumble, and then gently pour over 3/4 cup of liquid for each person and bake for about 45 minutes
• porridge I use 1/2 cup of mixture per person, but I add more liquid, and just cook on the hob or in the microwave

By liquid I mean either milk (dairy or nut) or water - the choice is yours. I've even used fruit juice for overnight oats in the summer.

I'd love to know what you think - had you already discovered this hack, or have I just saved you an extra 2 minutes a day.

Anyway either way it tastes amazing and is doing you lots of good. The Power element is the tofu, it adds creaminess, but even more importantly a big serving of protein, something that is often lacking in soups. Protein is the essential building block of all cells, and it helps to keep us satisfied and strong.

The Glow comes from vitamin A in the carrots, which we know help with skin health. Collagen also provides some glow as well as a bit of power - and incase you didn't know before, one of the best ways to get collagen naturally in your diet is through bone broth.

This recipe is naturally lactose free, but if you wanted to, you could swap the tofu for cottage cheese, it would make for a slightly tarter soup and I'd be inclined to exclude the lemon juice, but taste it and see what you think.

If you are vegan or vegetarian then swap the bone broth for vegetable stock, it would taste just as great, but without a little protein and the collagen.

The recipe is really easy to adapt to suit your personal, or families, tastes - as you will see from the video. And feel free to use pouches of pre-cooked rice rather than cooking your own if you prefer.

I enjoy this as leftovers cold for lunch the following day, I usually just add a bit of rocket or other leaves to it and maybe a few chopped salad veg if I have some (radishes work really well).

It's very quick to make, and if you haven't invested in my favourite piece of kitchen kit yet, then this julienne peeler is a game changer!

Unlike most salads it will store pretty well for a day or two even with the dressing added, unlike many salads that feel like they are drowning in dressing - this one is just a light touch.

That’s exactly why I created this lunch meal plan. When we have a little structure in place it becomes so much easier to eat well. Whether you're working from home or heading into the office, having a plan helps you stay nourished, energised, and focused all afternoon (instead of slumping into that 3pm crash).

This plan includes a mix of:
✔️ Prepare-ahead packed lunches
✔️ Simple dishes you can finish off at lunchtime
✔️ Quick cook-at-the-time options (that can easily be prepped and packed too)

Every recipe is designed to be realistic for busy days, whether you’ve got 5 minutes or 15. Think flavour, fibre and a satisfying balance.

It's a much simpler dish that it might first appear, you can literally pop everything on in a couple of minutes, then set your timer and go off and do whatever else you need to in the mornings. Once you've cooked this a couple of times you will know exactly how long it takes in your oven for perfect eggs (every oven is different) and you can just set your timer accordingly and know you'll have an easy, tasty, cooked breakfasts ready for you on the chime!

Use large open cup mushrooms for this, so that you can get an egg into each, I have two large mushrooms and two eggs, but you can increase/decrease to suit your appetite. Mushrooms are supportive of our immune system and by adding onion and coriander you get even more plants for breakfast.