It's a Guy Thing

Made to Order

There are few things better in life than feasting on a delicious dish. Be it thick and greasy, or healthy yet meaty. Actually, it doesn’t need to be either greasy or meaty because there’s plenty of vegetarian dishes that come in a variety of choices and flavors. This month we decide to put something ‘EXTRA delish’ together so prep the kitchen, and let’s get cooking!

Creamy Tomato and Garlic Pasta Salad

Here’s a tasty starter or a quick snack that’s perfect if you’re on the go. It’s dairy-free and suitable for vegetarians, vegans or the regular omnivore. 

Prep time 5min

Cooking time 10-15min

Servings 4-6


18 oz (500g) of pasta pre-cooked (we prefer rice pasta for anti-inflammatory purposes, alternatively gluten-free is also good)

1 tbsp olive oil

1 medium red salad onion diced

14 oz (400g) rosa tomatoes cut in half

2 tsp garlic flakes

2 tsp onion flakes

1 tsp onion powder

2 tsp desert salt

1/2 tsp ground black pepper

3 tbsp of honey

1 heaped tbsp paprika

2 tsp sweet basil

9 fl.oz (250ml) of Almond Breeze unsweetened almond milk 

4 oz (100g) chopped sundried tomatoes

1 handful of freshly chopped basil

2 heaped tbsp almond flour


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

Preheat a pan with olive oil and fry onions till brown, add the rosa tomatoes and stir-fry till soft.

Add all the ingredients and stir well.

Add the almond milk last, reduce the temperature and allow the sauce to simmer for a few minutes.

Allow to cool.

Pour over the pasta and mix well.

Add the chopped sundried tomatoes and sprinkle with almond flour.

Refrigerate till properly cooled off.

Add fresh basil before serving.

Sticky BBQ Chicken Wings

We love these for get-togethers with friends or for the next big sports game. You can’t go wrong with sticky wings so we’re sure you’re going to love these as much as we do – if not more!

Prep time 10min

Cooking Time 25-30min

Servings 4


8 chicken wings

For the basting sauce

6 tbsp olive oil

6 tbsp raw honey

2 tbsp water

3 tsp salt

1 heaped tbsp sweet or smoky paprika

1 tbsp dried parsley

1 tbsp almond flour

Fresh thyme and lemon wedges for garnish


Preheat oven to 395F (200C).

Prepare a baking tray with foil and nonstick spray.

Mix the basting sauce in a large mixing bowl.

Dip the chicken wings one-for-one in the sauce using your hands to make sure the whole wing is covered properly before placing each in the baking tray.

Sprinkle with almond flour.

Place in the oven for 20 minutes, remove, baste each wing with leftover basting sauce, switch oven to grill on high level and place back in the oven for another 5 minutes.

Serve warm or cold.

Antipasti-style Hake

Tired of chicken or beef? Then you’ll love this delicious yet unique fish dish. This is more of a dinner-time staple and it’s best shared with that significant other over a bottle of white wine or sparkling water – with a wedge of lemon. 

Prep time 10min

Cooking time 30min

Servings 4


1 box of frozen hake fillets (28 oz / 800g)

a drizzle of olive oil

1/2 tsp salt

1 tsp paprika

4 oz (100g) baby corn cut into chunks

4 sweet and sour gherkins cut into thin strips

1 oz (20g) almond flour

1/2 tsp harissa spice

1 oz (30g) sundried tomato

1/3 white onion diced in fine small pieces

1 tsp balsamic vinegar

1/2 tsp sweet basil or oregano


Preheat oven to 395F (200C).

Prepare the oven tray with nonstick spray.

Place frozen hake fillets on the oven tray and put it in the oven.

Remove from the oven after 10 minutes and arrange the baby corn on the baking tray.

Season fish with salt, paprika, almond flour, harissa spice and diced onion.

Arrange the gherkins and sundried tomato on every fillet.

Arrange the vine tomatoes on the baking tray for garnish.

Drizzle with honey and balsamic vinegar.

Finish off with sweet basil and place back in the oven for another 20 minutes.

Garnish with olives before serving.

Eggplant Bake

Now, this is definitely a unique dish you’ve simply got to treat your tastebuds to! It’s the perfect dinner if you’re hosting vegetarian guests or if you’re just looking to incorporate some variety and flavor within your daily meal preps.  

Prep time 10min

Cooking time 40min (when baked for 20 minutes at 395F / 200C)

Serving 4-6


35 oz (1kg) butternut steamed in the microwave for 12 minutes

For the sauce / topping

2 tbsp olive oil

1 red salad onion diced

21 oz (600g) rosa tomatoes cut in halves

1 eggplant (aubergine) diced (+- 10 oz / 300g)

2 tsp garlic flakes

1 heaped tbsp paprika

3 tbsp raw honey

3 tsp salt

1 tsp ground black pepper

2 tsp sweet basil

50g almond flour

2 tbsp sesame seeds

olive oil


fresh basil


Preheat oven to 395F (200C)

In a frying pan, fry the onion and eggplant (aubergine) in olive oil till brown, add the tomato and allow to cook till soft.

Add the garlic, paprika, honey, salt and pepper, and sweet basil.

Allow to simmer for a few minutes, till the honey starts to caramelize.

In the meantime, prepare a baking dish with nonstick spray and arrange the steamed butternut chunks in the dish.

Pour the tomato mix over.

Sprinkle with almond flour and sesame seeds, and finish off with salt and a drizzle of olive oil. 

Bake for 20 minutes and serve warm with quinoa or basmati rice.

Stuffed Sweet Potatoes

Here’s another great vegetarian-inspired meal that’s great for snacking on, or even to serve as a starter. You can’t go wrong with potatoes and the sweet ones are always the healthier choice so be sure to enjoy – guilt-free!

Prep time 5min

Cooking time 1h15min

Servings 4


4 medium to large sweet potatoes (baked in the oven for 1h15min on 395F / 200C

2 tbsp olive oil

1 large red onion diced or 9 to 10 sprigs of small salad onions diced

2 cans of chickpeas drained, washed and patted dry

4 tbsp raw honey

2 tsp salt

1 tsp ground cumin

1 tsp paprika

1/2 tsp ground black pepper

2 oz (50g) of pumpkin seeds

4 oz (100g) of wilted baby spinach drained properly and cut into small pieces with kitchen scissors 

sprinkle with almond flour and red chili flakes 

Garnish with fresh thyme


Preheat oven to 395F (200C).

Rinse sweet potatoes and place on a baking tray prepared with a nonstick spray.

Bake for 1h15min.

Remove and allow to cool off slightly.

In the meantime, prepare the chickpeas for the filling.

Start by frying the diced onion in the olive oil till almost brown, add the chickpeas and cook for about 5 minutes.

Add the honey, salt, pepper, cumin, paprika and pumpkin seeds and keep stir-frying till the honey has caramelized.

Wilt the spinach in hot water and drain very well, cut into pieces with kitchen scissors and add to the chickpeas.

Remove from the heat and set aside to cool off slightly. 

Cut open the sweet potato and fill with chickpeas.

Garnish with a sprinkle of almond flour and some chili flakes

Serve warm and enjoy!