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Nourish: Delicious Breakfast, Lunch and Dessert Recipes by Lorna Jane!

Hands up if you have been personally victimized by a less than average weekday meal plan! We hear you sister! 

A common conversation by the water cooler is how the daily struggle for a satisfying weekday meal plan, from breakfast, lunch, to dinner, is real. The most popular reason? “I don’t have enough time."

In collaboration with Lorna Jane Active Living, we are sharing with you 3 easy breakfast smoothie recipes, a main, and a dessert, that not only simplify your routine, but also amp up your daily nutrient intake!

Breakfast: 5 Minute Smoothies

Detox Spirulina Smoothie 

Serves 1. Preparation time: 5 minutes.


  • 1 teaspoon spirulina
  • Small handful spinach
  • ½ cup diced pineapple
  • ¼ green apple, diced
  • 250ml coconut milk
  • ½ cup crushed ice

Energy Maca Smoothie

Serves 1. Preparation time: 5 minutes.



  • 1 teaspoon maca
  • 1 tablespoon oats
  • 30ml Espresso shot
  • 1 teaspoon maple syrup
  • 250ml oat milk
  • ½ cup crushed ice 

Recovery Hemp & Chia Smoothie

Serves 1. Preparation time: 5 minutes.



  • 1 teaspoon hemp seeds
  • 1 teaspoon chia seeds
  • 1 banana, diced
  • 1 tablespoon honey
  • 250ml almond milk
  • ½ cup crushed ice

Main: Baked Salmon with Zoodles & Avo Cashew Cream


If you’re looking for a delicious, healthy fish dish, look no further!

This baked Salmon with Avo Cashew Cream is simple to make and is packed with collagen boosting, skin enhancing and gut friendly ingredients. Winning!

We’re sure it will be added into the weeknight dinner rotation.


  • 4 salmon fillets, preferably wild-caught
  • 1 tablespoon sesame seeds
  • 4 zucchinis, spiralized
  • 1 half bunch Tuscan kale, roughly chopped
  • 1 tablespoon cold-pressed extra virgin coconut oil
  • 2 tablespoons chicken bone broth
  • Sea salt & pepper, to taste

Avocado Cashew Cream:

  • ½ cup cashews, soaked for in boiling water, drained & rinsed
  • ½ avocado
  • 2 tablespoons cold-pressed extra virgin coconut oil, melted
  • 2 tablespoons water
  • 1 lemon, zested and juiced
  • ½ fresh chilli, finely chopped
  • 1 handful fresh basil
  • Sea salt & pepper, to taste


  1. Preheat the oven to 180°C and line a tray with baking paper.
  2. Place the salmon fillets onto the tray and sprinkle with sesame seeds and season with salt and pepper. Place in the oven and bake for 15-20 minutes or until cooked to your liking.
  3. To make the avocado cashew cream, blend all ingredients together until smooth.
  4. Whilst the salmon is cooking, heat a large frying pan over a medium heat and add the oil. Sauté zucchini noodles quickly until starting to soften.
  5. Add in chopped kale and broth and toss through until wilted.
  6. To serve, place zucchini mixture on the bottom of the plate, top with salmon and a dollop of the avocado cashew cream. 

Dessert: Protein Ice Cream Sandwiches (VG, GF)

Serves 3 large ice cream sandwiches. Preparation time: 5.5 hrs (including freeze time).


Baby it’s cold outside, but never too cold for an ice-cream sandwich!!! Especially when they’re packed full of protein and organic superfoods! Hooray.

So favourite this one, because we predict that this will be your new go-to sweet treat.



  • 1 tbsp
  • Organic chia seeds (ground) + 3 tbsp water
  • 2 cups almond flour
  • ½ cup gluten free flour blend
  • 1 tsp baking soda
  • 1/2 cup vegan butter softened
  • ¼ cup brown rice syrup
  • 1/2 cup coconut sugar
  • ¼ tsp salt

Protein Ice cream

  • ½ cup chocolate protein powder* 
  • 4 frozen bananas
  • ¼ cup coconut cream
  • ¼ tsp monk fruit powder*


  • ½ cup vegan chocolate, melted
  • 1/3 cup organic cacao nibs*


  1. Make the chia egg by mixing chia seeds with 3 tbsp water. Allow the mixture to sit and absorb for 5 minutes until it thickens.
  2. Add the almond flour, gluten free flour blend, baking soda and salt into a medium bowl, mix to combine.
  3. In a large bowl, add the vegan butter, chia egg, brown rice syrup and coconut sugar, mix until it is well combined.
  4. Combine the wet and dry ingredients together and mix well. Place the dough in the fridge for 30 minutes.
  5. Preheat the oven to 180°C.
  6. Place roughly 2 spoonfuls of the dough on a lined baking tray and cut with cookie cutter into individual cookies. Bake for 10 mins and let cool.
  7. To make the ice cream, place all the ingredients in a blender and process until smooth and creamy.
  8. Pour the ice cream mixture into a lined baking pan and set in the freezer for 4 hours (best overnight).
  9. Using the cookie cutter again, press into the ice cream then place each cut out between 2 cookies.
  10. Dip into the melted chocolate, then coat with Cacao Nibs and serve.


For more nourishing recipe ideas visit Lorna Jane’s Active Living blog!

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