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National Picnic Month!

National Picnic Month!

Longer days and sunshine often prompts us to dine outside if we have the option. So why not grab your friends and family and create some of the following delicious recipes to enjoy in the summer sun.

Kale Crisps

Serves 2


– Approximately ½ bunch fresh curly kale

– ½ tbsp. olive oil

– ¼ tsp salt

– ¼ lemon zest

– ¼ tsp cayenne pepper

– ½ tsp smoked paprika

– 1 tsp garlic powder

– ½ tsp onion powder

– 1 tsp chilli powder


1. Remove the stems from the kale leaves before washing and drying (ensure you dry them thoroughly) and tear into large pieces

2. Preheat the oven to 150C and line 2 baking trays with parchment paper

3. Add the kale to a large bowl with olive oil, toss together so the leaves are fully coated

4. Sprinkle in any further spices you wish to add and toss to combine and coat evenly

5. Spread the kale leaves equally in a single layer onto the baking sheets

6. Bake for approximately 20 minutes, or until crispy

7. When baked, remove from the oven and leave to crisp up for several minutes – this makes all the difference!

8. If any are leftover, store in an air tight container as they can become stale quickly

Cucumber Cups

Serves 2


– 1 large cucumber

– 1 can tuna

– 1-2 tbsp natural yoghurt

– Ground black pepper

– Fresh chives, finely chopped


1. Cut the cucumber into 3 inch pieces. Scoop out the top of the cucumber with a melon baller and set aside (this can be added to another salad, or perhaps to the tuna mixture you are about to make)

2. Combine the tuna, natural yoghurt and freshly ground black pepper and transfer into the pieces of cucumber

3. Top with fresh chives

Roasted Pumpkin Hummus

Serves 6


– 250g fresh pumpkin, diced

– 1 tbsp olive oil

– 1 tsp cumin

– 2 garlic cloves, crushed

– 400g can chickpeas, rinsed and drained

– 2 tbsp tahini paste

– Juice of 1 lemon

– Roasted pumpkin seeds


1. Preheat the oven to 180C

2. Combine the pumpkin, cumin and olive oil. Transfer the pumpkin pieces to a baking tray along with the garlic bulb.

3. Roast for 25-30 minutes, or until the edges of the garlic and pumpkin are beginning to turn golden (the garlic may need to be removed from the tray before this to avoid burning)

4.Place the pumpkin and garlic into a food processor with the lemon juice, chickpeas and tahini paste and blitz until smooth – add a little more olive oil if necessary

5. Scoop into a serving dish and sprinkle with roasted pumpkin seeds

Apricot and Almond Yoghurt Chicken

Serves 2


– 2 chicken breasts

– Freshly ground black pepper

– 80g Greek yogurt

– 1 tsp Dijon mustard

– 1 tsp fresh chives, finely chopped

– 1½ tbsp dried apricots, chopped into small pieces

– 1½ tbsp chopped almonds

– ½ lettuce, finely shredded


1. To cook the chicken, fill a saucepan with water and bring to a boil. Season the chicken with freshly ground black pepper and carefully add the chicken to the water once it has begun to boil. Reduce the heat and let it simmer for 8-10 minutes, or until it is fully cooked through.

2. Once cooked, place onto a chopping board and cut into bite sized pieces and allow to cool.

3. Meanwhile in a bowl add the Greek yogurt, mustard, fresh chives, apricots, and almonds and stir until fully combined.

4. Divide the shredded lettuce between the wraps/pittas evenly before adding the cooled chicken to the yoghurt and apricot mixture. Stir until the chicken is fully coated before adding to the shredded lettuce.

5. Dig in and enjoy, or pack in an air tight container ready for work – just try to wait until lunchtime!

Peruvian Quinoa Salad

Serves 2


– 80g cooked quinoa

– 1 tbsp extra virgin olive oil

– 75g cherry tomatoes, halved

– 1 yellow pepper, finely sliced

– 1 tbsp fresh coriander, roughly chopped

– 1 garlic clove, grated

– 1 ripe avocado, sliced

– 1 tsp freshly ground black pepper

– zest 1 lime

– 25g pumpkin seeds

– 2 hard boiled eggs, halved


1. Add the cooked quinoa to a large bowl and add in the yellow pepper, coriander, parsley, spring onions, grated garlic clove, tomatoes, avocado, black pepper and lime zest.

2. Gently mix to combine and serve. Sprinkle meal with pumpkin seeds and top with a halved hard boiled egg to finish.

Classic Coleslaw

Serves 6


– 5 tbsp red wine vinegar

– 225ml olive oil

– 2 tbsp Dijon mustard

– 1 small red cabbage, shredded

– 1 small white cabbage, shredded

– 4 carrots, grated

– 75g flat-leafed parsley, finely chopped


1. First, make the dressing: put the red wine vinegar in a large jar, add the olive oil and mustard, and season well.

2. Screw on the lid and shake well.

3. Put both cabbages and the carrots in a large bowl and toss everything together, then add the parsley.

4. Shake the dressing again, pour it over the cabbage mixture, then toss well to coat.

Fruity Frozen Yoghurt Bark

Serves 5


– ½ cup of one choice of the following fruits (the more ripe the better): Blueberries, mango, melon, raspberries, pineapple, strawberries, blackberries, peaches, nectarines

– 100g natural Greek yoghurt


1.Line a baking sheet with paper parchment

2. Blend your fruit of choice and gently mix in the Greek yoghurt (you can also finely chop the fruit if preferred)

3. Place the mixture onto the baking sheet and spread evenly

4. Transfer to the freezer for 2-3 hours

5. Once frozen, snap into medium sized pieces and place into an airtight container

Apple & Peanut Butter Slices

Serves 1


– 1 apple

– 1 tbsp peanut butter

– 30g dried fruit of choice


1.Carefully core the apple. Place it on it’s side and slice through the circumference by cutting ½ cm wide slices

2. Divide the peanut butter equally between the slices of apple and sprinkle with dried fruit

3. Eat singularly or pair together to make fruity peanut butter sandwiches

Blackberry & Ginger Water


– 1 mug of blackberries

– 2 tablespoons of fresh, grated ginger

What you’ll need:

– A jug or pitcher

– Wooden spoon, muddler, or rolling pin

– Fresh tap water

– Ice


1. Add the grated ginger to your jug/pitcher

2. Press down and twist the ginger using your wooden spoon/muddler/rolling pin

3. Drop your blackberries into your jug/pitcher

4. Press down and twist the fruit with the muddler/wooden spoon/rolling pin (press down firmly enough to release a lot of the juices but do not pulverise into pieces)

5. Fill the jug/pitcher with ice cubes

6. Fill with tap water to the brim

7. Give a good stir with a large tablespoon

8. Secure lid/cover with cling film and place in the fridge

9. Allow it to chill nicely and infuse the flavours for an hour or two

10. Your ice will filter out fruit bits when pouring your glass, although if your ice has melted, simply pour your naturally flavoured water through a sieve into your glass

11. Sit back and enjoy!

The Healthy Employee
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