Energy February: Mango Chicken Salad

FAT.  Yikes that’s not a word anyone likes to hear, but before you jump to any conclusions hear us out! There is such thing as healthy fats, In fact, healthy fats in the form of foods such as avocados, olive oil and feta will help keep you fuller for longer and therefore actually keep you from indulging in unhealthy fats later in the day like chips or chocolate bars.  

Although ‘fat’ has been demonized in the past, many people are now realizing how important it is to facilitate many body functions. In fact, roughly half of our cell membrane structure is composed of saturated fat. Saturated fat can be found in good quality animal products such as cheese and ghee or butter, as well as avocados, which contain a huge amounts of fat-soluble vitamins like K2, A and D, among others. Although these foods have been vilified for being calorific, the nutrient density of them allows us to stay fuller for longer.

A lunch salad like our chicken mango and avocado salad with zesty mango dressing will sustain you through the afternoon without that mid-afternoon energy dip we often have to fight off. As with any kind of eating, it’s about listening to your body and being mindful about your choices. If you are still feeling hungry later in the afternoon, our antioxidant date balls, which can be made ahead of time for the week are always a good choice.

Remember eating well is a form of self respect.

Chicken Mango & Avocado Salad with Zesty Mango dressing. (serves 2)


Chicken Mango & Avocado Salad with Zesty Mango dressing

For the salad

  • 2 organic chicken breasts
  • 1 sweet potato
  • 1 block of feta cheese
  • 1 handful of cherry tomatoes
  • 1 avocado
  • 1 cucumber
  • 2 handfuls rocket or baby spinach
  • Mango from the Fruitful Day Box
  • 4 tbsp olive oil
  • 2 garlic cloves
  • 4 tsp salt
  • 1 tbsp ghee or coconut oil

For the dressing

  • ¼ cup olive oil
  • 2 tbsp lime juice
  • 1 tsp minced ginger
  • ½ cup mango from the Fruitful Day box
  • 2 garlic cloves
  • ½ cup coriander


Chicken Mango & Avocado Salad with Zesty Mango dressing

 For the salad

  1. Crush the garlic, add olive oil and 2 tsp salt and marinate the chicken breasts for at least 10 minutes. Preheat over to 170 degrees C.
  2. Peel and slice the sweet potato into wedges.
  3. Place a griddle on medium/low heat and brush with ghee or coconut oil.
  4. Place chicken breasts on the griddle and allow to cook slowly for 30-40 minutes, turning half way through.

* alternatively you can cook them on high heat for less time, however, I prefer to do it this way and prepare the rest of the salad while the chicken is cooking.

  1. Put the sweet potato wedges on a roasting tray in the oven with the ghee and 2 tsp salt and allow to roast for 20 – 30 minutes or until browned.
  2. Slice cherry tomato, cucumber and avocado and set aside. Squeeze some lime on the avocado to stop it browning.
  3. Cube feta cheese and wash rocket/spinach leaves and set aside.

For the dressing

  1. Blend all ingredients in a blender or food processor.

 To assemble

  1. The grilled chicken and sweet potato should be ready at the same time. When the chicken is ready, remove from the oven and slice into strips.
  2. Assemble chicken with all other ingredients on a plate and drizzle over the dressing.

Energy February: Passion Fruit Cheesecake

Passion Fruit Cheesecake (makes 12 mini 6cm cakes or one large 20cm cake)

We’re continuing our focus on energy with a passion fruit cheesecake recipe, which uses dates in the base. Most of us know that dates are higher in sugar than many other fruits, however, they are high in natural, useful sugars like fructose, glucose, and sucrose.  These sugars are easily processed and utilized by the body for energy. So instead of reaching for a pre-packaged dessert, try to make this dessert from scratch and you’ll not only taste the difference, but feel the difference as well! 


For the base

  • 1 cup almonds
  • ¾ cup dates
  • 1/3 cup cacao powder
  • ½ cup dessicated coconut
  • pinch of salt
  • 1 tbsp coconut oil

For the filling  

  • 2 cup soaked cashew 
  • 6 tbsp coconut oil
  • 6 tbsp cacao butter
  • 8 tbsp coconut cream
  • ¾ cup passion fruit
  • 6 tbsp maple syrup
  • ½ tsp vanilla


  1. Soak cashews in water overnight or for at least 4 hours.
  2. Put dry base ingredients; almond, cacao powder, coconut and salt in a food processor and blend until the nuts are finely chopped.
  3. Add the dates to the processor and blend. If the mixture comes together well in your hand, then there is no need for coconut oil. This will depend on how dry the dates are; drier dates will call for more coconut oil.
  4. Press the base into the bottom of your moulds until it is ½ – 1cm thick.
  5. Drain and rinse cashews from their water and then blend all filling ingredients in a high speed blender until smooth.
  6. Pour filling over the base and allow to set in the freezer for 2 – 4 hours.

Garnish options:

  • fresh passion fruit
  • dehydrated passion fruit
  • nuts & seeds
  • edible flowers
  • Coconut cream – put a can of coconut cream in the fridge overnight. Open and scoop out the top half of the can which will be thick and separated from the water. Whip with a hand whisk or kitchen aid. It will now be thick enough to use as a garnish.




Energy February: Apple Compote & Granola with Yoghurt

Hello February! This month we’re focusing on foods that can help you boost your energy levels and keep you feeling strong and motivated throughout the month of February.  Our first recipe of the month is an yoghurt, apple compote with homemade granola.

Next time you’re eating what you might consider a ‘healthy’ breakfast, take a look at the ingredient list on your yoghurt tub and granola box. It’s likely you’ll find ingredients such as processed sweeteners (corn syrup, fructose), sugar, thickeners (xanthan gum, corn starch), artificial colors and flavors. Even the granola’s marketed as “healthy” will be predominantly grain based and will almost always contain sugar. These ingredients are inflammatory and disruptive to blood sugar levels as well as being generally lacking in nutrients. Putting a large batch of granola together takes less than 30 minutes and can become your breakfast for the week. This granola combined with an organic, live culture and sugar free yoghurt will greatly improve your morning energy levels to take you through to lunch!

Apple Compote & Granola with Yoghurt   (serves 2)


 For the compote

  • 2 apples from the Fruitful Day Box
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp all spice
  • ¼ tsp clove powder
  • 1 tbsp lemon juice

 For the granola (makes a batch)

 200g mixed nuts from the Fruitful Day Box

  • 200g gluten free oats
  • 100g pumpkin and sunflower from the Fruitful Day Box
  • 100g desiccated coconut
  • 2 tsp cinnamon
  • 3 tbsp honey
  • 2 tbsp coconut oil
  • 200g mixed raisins, cranberries and dates


 METHOD for the compote 

  1. Preheat the over to 170 degrees C.
  2. Peel, core and chop the apple into large cubes.
  3. Place apple and all other ingredients on a roasting tray and mix together until apples are coated.
  4. Roast for 20 – 30 minutes for until the apples are soft and a little browned.

 METHOD for the granola

  1. Preheat the over to 170 degrees C.
  2. Mix nuts, oats, seeds, coconut and cinnamon together.
  3. Add honey and coconut oil and mixture evenly together.
  4. Bake for 20 – 30 mins, however, turn every 5 minutes to make sure the granola doesn’t burn on one side.
  5. Remove from the oven and stir in the dried fruit.
  6. Leave to cool before serving.

To assemble

  1. Spoon any organic yoghurt or non dairy yoghurt into a bowl. Add compote and granola as desired.
  2. Garnish with any Fruitful Day Fruits, cacao nibs, peanut butter and honey.

Detox January: Antioxidant Date Balls

If you’re one of our Staples box customers, you’ll know we send you a cup of different nuts every week! You can turn these nuts into awesome antioxidant date balls without too many ingredients and too much effort. Date balls a great snack to take with you on the go to ensure you’re not grabbing junk and are staying energized throughout the day! Leave us a comment if you’ve enjoyed January’s recipes and let us know what you’d like to see more of next month.

INGREDIENTS (makes 20 date balls

  • 1 cup nuts from the Fruitful Day box
  • ½ cup desiccated coconut  
  • 1 cup pitted dates
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp matcha powder
  • 1 tsp turmeric
  • 1 tsp maqui powder
  • Zest of 1 orange


  1. Place nuts, coconut and cinnamon in a food processor and process.
  2. Add coconut oil and dates and process again until a dough forms.
  3. Remove date mixture dough and split into thirds.
  4. Add 1/3 to the food processor and add the matcha powder. Process until matcha is combined and then remove and set aside.
  5. Add 1/3 to the food processor and add the turmeric powder. Process until turmeric is combined and then remove and set aside.
  6. Add 1/3 to the food processor and add the maqui powder. Process until maqui is combined and then remove and set aside.
  7. Roll each mixture into balls. Each flavour should make 6/7 date balls.




Detox January: Pomegranate and Quinoa Salad

We’re wrapping up detox January with a pomegranate and quinoa salad with the yummiest of citrus dressings. Grab your Fruitful Day pomegranate and this won’t take you long to prepare at all! We hope you’ve enjoyed this month of recipes and we’re looking forward to shifting focus next month on ENERGY!  We’ll give you some food ideas that will fuel you with energy and help you to keep those New Years Resolutions going past January!


For the salad

  • ¾ cup of quinoa
  • 4 spring onions
  • 1 carrot
  • 2 radishes
  • Handful of almonds
  • ½ cup pomegranate
  • 1 small cucumber
  • Handful of cherry tomatoes

For the dressing

  • 1 shallot
  • ¾ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • Salt and pepper to taste


For the salad

  1. Place quinoa along with 1 ½ cups water in a saucepan and bring to boil.
  2. Cook for 14 – 15 mins and set aside.
  3. Slice carrots thickly and then place in a roasting tray with the spring onions, coconut oil and salt.
  4. Roast at 200 degrees C for 20 – 30 mins or until soft and browned – you may need to cover if they become too brown.
  5. Thinly slice radish and roughly chop cucumber and almonds.
  6. Put quinoa into a bowl and add the roasted carrot, roasted spring onion, radish, cucumber, tomato, pomegranate and almond.
  7. Add dressing as needed.


Detox January: Apple and Celeriac Soup

Brrrrr it’s cold outside and we’re craving warm soup! This apple and celeriac soup is a great way to sneak both fruits and vegetables in your diet.  As part of our #fruityfridays in January, we will continue to bring you recipes throughout the month that are healthy, tasty, and help you to detox and kick-start your healthy habits for the year.  If you missed it, please check out our chia pudding and granola cup recipes.


  • 3 small red onions
  • 2 cloves garlic
  • 1 celery stalk
  • 2 tbsp apple cider vinegar
  • 1 celeriac
  • 4 apples from the Fruitful Day box
  • 4 sprigs of thyme
  • 1 tsp cinnamon
  • 800ml stock

Optional toppings

  • Apple (thinly slices and sautéed to brown)
  • Baby spinach (sautéed to wilt)
  • Flax seeds
  • Almonds (toasted)
  • Radish (thinly sliced)
  • Alfalfa sprouts


  1. Roughly chop onion, garlic and celery.
  2. Place these in a large saucepan on medium heat and sauté. Add salt, cinnamon and thyme leaves.
  3. While the onion, garlic and celery are sweating peel and chop both the apple and celeriac into cubes.
  4. Turn up the heat a little and once the veg are sizzling nicely add the apple cider vinegar.
  5. Add the apple and celeriac and allow to saute for some time before adding the stock.
  6. Bring the stock to boil and then lower heat to simmer for around 30 minutes or until the celeriac is cooked through.
  7. Pour the soup into a blender and blend until smooth.

Detox January: Chia Pudding

Last week, we launched detox January here and promised to share a new #fruityfriday recipe with you each week. This week we’re continuing our focus on breakfast with a delicious and healthy recipe for chia pudding. Most of the work can be done the night before so it’s ideal for those busy mornings before work and school. We love the idea of topping the chia pudding with different fruits each and every time to keep it fresh and interesting!

CHIA PUDDING (serves 4)


  • 2 cups coconut milk/almond milk
  • ½ cup chia
  • ½ tsp vanilla
  • ¼ cup maple/honey
  • ½ tsp cinnamon
  • 1 cup raspberries
  • 4 dates
  • 1 tbsp shredded coconut
  • ¼ cup mixed nuts and seeds from the Fruitful Day box
  • 1 cup chopped fruits from Fruitful day box: strawberry, blueberry, kiwi, pear, pomegranate, pineapple and mango.



  1. Blend coconut milk, vanilla, maple, cinnamon and raspberries.
  2. Stir in chia, cover and leave to soak overnight.
  3. Chop fruit, nuts and dates and sprinkle them along with the shredded coconut over the chia pudding.

Detox January: Granola Cups

January is always a great opportunity for a fresh start to the year and with that in mind we’ll be publishing a new recipe each Friday in January focused on detoxing! Making sure you have a healthy start to the day with a solid breakfast sets the stage for the rest of your meals. Prep these granola cups the day before and then just assemble them in the morning with your yoghurt and Fruitful Day fruits and you’ll be set for the day of productivity.

GRANOLA CUPS (makes 6 cups)


  • ¼ cup mashed banana
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¼ cup chopped nuts from the Fruitful Day box.
  • 1 ¼ cup oats
  • ¼ tsp salt
  • Yogurt – organic full fat/coconut yoghurt
  • 1 tsp chia
  • 1 tsp cacoa nibs
  • Edible flowers (optional)
  • Chopped fruit from the Fruitful Day box; strawberry, blueberry, kiwi, pear, pomegranate, pineapple and mango.


  1. Mix oats, chopped nuts, salt and spices in a bowl.
  2. Mix mashed banana and maple syrup together in a bowl.
  3. Mix oat and banana mixture together to form a dough.
  4. Grease a muffin tray or silicon mould and press the mixture into the sides of each mould to form a cup.
  5. Bake for 12 – 15 mins at 160 degrees C.
  6. Once the cups have cooled, remove from the tray and spoon yoghurt into each one.
  7. Top each cup with chopped fruit and nuts from the Fruitful Day box, chia seeds, cacao nibs and edible flowers