It's a Guy Thing

Kitchen Score

This month we’re focused on a few simple yet delicious meals and some tasty desserts to top it all off! So, we’ve prepared a flavor-packed segment of recipes to help make those long days at home a little more bearable! 

Quick & Easy Creamy Avo Soup

Prep time: 5min

Cooking time: 10-15min

Servings: 2


2 cups unsweetened almond milk

1 avo – mashed

1 can of butterbeans rinsed, drained and mashed

1 tsp salt

1 tsp ground black pepper

2 tsp crushed garlic

2 handful of baby spinach 

2 tbsp raw honey

2 tsp oregano

1/2 tsp chili flakes

Hot water as needed


Make use of a medium pot and prepare with a nonstick spray.

Pour the almond milk in the pot, add the mashed avo and mashed butterbeans and stir well.

Add the rest of the ingredients and allow to heat up till it starts to boil, and the baby spinach has wilted properly.

Turn the temperature down and allow to simmer for a few minutes before serving.

One can adjust the thickness as desired by adding boiling water.

Ideal to store in the fridge, just add a bit of boiling water when reheating and allow to simmer for a few minutes.

Chicken & Peppadew Avo Pasta

This super easy, healthy and deliciously creamy avocado pasta sauce recipe is made with only a few ingredients and never disappoints! Packed with immune-boosting benefits it’s a great all-rounder recipe for a lunch or dinner option! And the secret ingredient…? Viavi Avocados of course! 

Prep Time: 5 minutes

Total Time:20min



1lbs (500g) pre-cooked pasta of your choice – we prefer a chickpea or rice-based pasta 

2 chicken breasts tenderized and pan-fried with olive oil, and seasoned with salt and ground black pepper

1 red salad onion diced

2 tbsp olive oil

2 tbsp raw honey

1/2 tsp salt

1 heaped tsp of minced garlic

2 Viavi avocados – mashed

1 cup of unsweetened almond milk

1/3 cup fresh basil or a herb of your choice – chopped

3.5oz (100g) chopped peppadews

2 heaped tbsp almond flour


Pre-cook the pasta, rinse and allow to cool off.

Prepare the chicken fillets and set aside.

Preheat a pan with olive oil and fry onions till brown, add the raw honey, salt and garlic and allow to caramelize. 

Mash the Viavi avos and mix it with the almond milk and fresh herbs until it forms a creamy texture.

Add the almond ‘cream’ to the pan and stir well.

Reduce the temperature and allow the sauce to heat up slowly and simmer for a few minutes – if you find it too thick you can add a bit of water or another dash of almond milk.

Pour over the pasta and mix well.

Dish up, top with chicken and peppadew and sprinkle with almond flour before serving.

Creamy Avo with Spinach & Mushroom Quiche 

Prep time: 15 minutes

Baking time: 20 minutes

Servings: 6 mini quiches or 1 large quiche 



6oz (180g) almond flour plus extra to sprinkle over the quiches

4 tsp raw honey

2 tsp water

¾ tsp salt

¼ tsp ground black pepper

1 tsp dried parsley


half a pound (250g) spinach

1 avocado – mashed

1/2 cup of unsweetened almond milk and extra if needed

1/4 tsp salt

dash of olive oil

1 medium red salad onion, finely chopped

half a pound (250g) of mushrooms

1 tbsp raw honey

1 tsp smoked paprika

1 tsp dried parsley

½ tsp desert salt

6 eggs


Preheat the oven to 360F (180C) and spray 6 mini quiche pans with nonstick cooking spray.

Prepare the crust by combining all of the ingredients in a mixing bowl. 

Scoop 2 heaped tbsp into each quiche pan, distribute evenly and press down firmly to form a dense crust and set aside.

Wilt the spinach until soft in a saucepan of boiling water. 

Drain well and squeeze out all of the water.

Mash the Viavi avocado and mix with the almond milk, add the salt and stir till smooth and creamy.

Heat a little olive oil in a frying pan and brown the onion. 

Add the mushrooms and fry until cooked. 

Add the honey, paprika, parsley and salt and mix well.

Divide the spinach between the quiche pans and then top with the onion and mushrooms.

Whisk the eggs until fluffy and add to the avocado cream, mix well and then pour over the quiches, filling the pans. 

Sprinkle with almond flour.

Bake for 20 minutes.

Remove from the oven, drizzle with olive oil and allow to cool before removing the quiches from the pans.

Note: To make 1 large quiche, use a large 8-inch (23cm) quiche pan or pie dish and bake for 20-25 minutes.

Oven Roast Pumpkin

Prep time: 10min

Baking time: 45-60min

Servings: 4-6


1 whole medium pumpkin cut into wedges (leave the pips and skin)

3 tbsp olive oil

3 tbsp raw honey

2 tsp salt

2-3 heaped tbsp almond flour

2 tsp dried basil

2 tsp red chili flakes


Preheat oven to 390F (200C).

Prepare a baking tray with nonstick spray.

Arrange the pumpkin wedges on the tray.

Spray with olive oil and drizzle with honey.

Season with salt and sprinkle with almond flour, basil and chili flakes. 

Place in the oven for 45 to 60 minutes or until the pumpkin is cooked and crisp to your preference.

Brownie Bliss Balls

Prep time: 20min

Baking time: 10-15min

Serving: 20 bliss balls


10oz (300g) chopped dates

10oz (300g) raisins

5oz (150g) almond flour

3 tsp caramel essence

4 tbsp cacao

1 tsp cinnamon

dash of salt

almond flour to roll the bliss balls in – about half a cup

1.5oz (50g) roasted whole almonds

half an ounce (10g) of raw honey

cinnamon to dust the bliss balls with before they go into the oven


Preheat the oven to 375F (190C).

Prepare a baking tray with foil, and then with nonstick spray.

Soak the chopped dates and raisins in hot water for 10 to 15 minutes.

Drain and mash.

Then add the almond flour, caramel essence, cacao, cinnamon and salt and mix well.

(Tip: To avoid the mix from sticking to your hands, spray your hands with nonstick spray, once it starts building up, wash your hands and spray with nonstick spray again.)

Start rolling the bliss balls by taking a heaped tablespoon of the mix, place a roasted almond in the middle and roll it in a ball, then roll it in the almond flour.

Place it on the baking tray, push down slightly and place another roasted almond on top. 

Repeat till the whole batch is done.

Drizzle with honey, dust with cinnamon and bake for 10 minutes at 375F (190C).

Remove from the oven, let it cool off and store in an airtight container in the fridge for maximum shelf life.

Raisin Brownies with Salted-pear Caramel-drizzle

Prep time: 20min

Baking time: 15min

Servings: 20


Brownie layer

12oz (350g) raisins

3.5oz (100g) of dried prunes – chopped

3.5oz (100g) of dried pears, dried nectarines or peaches

5oz (150g) almond flour 

1.5oz (50g) ground flax seeds

3 tsp vanilla essence

4 heaped tbsp raw cacao

1 tsp cinnamon

1/4 tsp salt

1-2 tsp olive oil (works best in a spray bottle for even distribution)

Salted-honey Caramel-drizzle

3.5oz (100g) almond butter

1.5oz dried pears chopped into small pieces

5 tbsp raw honey

1/2 tsp salt

2 tsp caramel essence

1/2 cup of unsweetened almond milk


Almond flour, a pinch of cacao, chopped pear and raisins


Preheat the oven to 375F (190C).

Prepare a baking tray with baking paper.

Soak the raisins and chopped fruit in hot water for 10 to 15 minutes.

Drain well and mash.

Then add the almond flour, vanilla essence, cacao, cinnamon, and salt and mix well.

Place the mixture on the baking tray and even out by pressing down firmly till desired thickness.

Dust with cinnamon and bake for 10 minutes at 375F (190C).

Remove from the oven, spray with olive oil and place back for another 5 minutes – the raisins should be all puffy and crispy.

Remove from the oven and let it cool off completely – place in the fridge to speed up the process.

In the meantime prepare a small pot with nonstick spray.

Add all the ingredients for the salted-pear caramel-drizzle to the pot and over low heat stir it together until the almond butter melts and the honey starts caramelizing.

Drizzle this over the bark and sprinkle with almond flour, raisins, pear and cacao and allow to cool off completely, before cutting into desired shapes and sizes.

Keep refrigerated in an airtight container.