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A simple breakfast of jam on toast can so easily move from simple to healthfully decadent and abundant in nutrients too with this delicious jam. It’s heavenly on top of a sourdough or seed bread with a dollop of coconut yoghurt and some extra fruit such as banana or kiwifruit.

We usually have a variety of herbs in our fridge throughout the week, but by the end what’s left often looks a little weary. So rather than pop them in the bin or compost I try to make use of what remains by whipping up a scrumptious pesto. While a traditional pesto calls for pine nuts, ricotta, parmesan and olive oil I’ve swapped them for hemp oil and cashews, which create a beautiful earthy but creamy flavour. Serve with your favourite pasta — ours is pulse pasta — and some extra green vegies such as peas and you have a really delicious, wholesome meal.

One of the best things about nori rolls is that kids love to make them; when kids make things in the kitchen they also tend to eat them. I swap white rice for brown rice because it increases fibre and is a wholefood.

This is a super fun way to mix up the kids’ usual sandwich routines. If you don’t have a square lunchbox, just top the open sandwiches with another slice of bread and layer them into the lunchbox. Kids will still have a smile on their faces eating them and may even want to play.