It's a Guy Thing

You Culinary Genius

A new year means a new opportunity to improve your culinary skills and up your kitchen game! We’ve taken the liberty to provide you with some of our freshest yet easy to prepare dishes that impress friends, family, and that special someone in your life. So go on, try it!

Butternut Rings

Prep time 10min

Baking time 40-45min

Servings 4-6


2 whole medium butternuts cut into rings

olive oil

2 tbsp raw honey

1 tsp cumin

1 tsp paprika 

1/2 tsp salt

1-2 heaped tbsp almond flour

A handful of pumpkin seeds (we prefer the toasted and salted ones)

A handful of almond flakes or shavings

1 tsp dried rosemary


Preheat oven to 309F (200C).

Prepare a baking tray with nonstick spray.

Place the butternut rings on the tray.

Spray with olive oil and drizzle with honey.

Season with cumin, paprika, and salt.

Sprinkle with almond flour, pumpkin seeds, and almond flakes.

Round off with dried rosemary.

Place in the oven for 40 to 45 minutes or until butternut is cooked and crisp to your preference.

Garnish with fresh herbs like rosemary or thyme before serving.

Oven-baked Meatballs 

Ideal as a starter, snack or as a meal-prep protein on the go option!

Prep time 10min

Cooking time 30min

Servings: 20 x 2oz (60g) 


2lbs (1kg) extra lean mince

1 medium red onion

1/2oz (15g) freshly chopped parsley

1tsp salt

1tbsp paprika


Place in an oven pan.

Drizzle with olive oil.

Add a cup of hot water.

Cover with foil.

Bake for 30 minutes.

Take out of the oven.

Drain the excess water.

Sprinkle with paprika and drizzle with honey.

Change the oven from thermo-fan to grill.

Grill till golden brown.

Chicken Tray Bake with Sweet Basil BBQ 

Prep time Overnight

Cooking time 25min 

Servings 10 


For brine to soak in overnight

3 tbsp salt

40fl.oz (1.2l) of water 

3.5lbs (1.5kg) of chicken fillets

2 tbsp olive oil

 2 tbsp raw honey

 3 tsp paprika 

3 tsp sweet basil

 3 tsp onion flakes

1 small red onion diced (optional)

1 tbsp sesame seeds (optional)

 1⁄2 tsp ground black pepper

1⁄2 tsp salt 


Preheat oven on 355F (180C).

Prepare an oven tray with foil and nonstick spray.

Arrange the chicken breast on the tray.

Start by drizzling with olive oil, and then with raw honey.

Sprinkle with paprika, sweet basil and onion flakes.

Finish off with ground black pepper, sesame seeds, and diced red onion.

Place in the oven for 25 minutes.

Remove from the oven and drain the water (if you would like to make a sauce, pour it into a pan and allow to simmer till desired texture, add some of the ingredients used in the recipe for extra flavor)

Season with salt.

Allow to cool off properly before placing it in an airtight container and in the fridge to use when needed. 

Savory Fried Pan Rice

Prep time 15min

Cooking time 10min 

Servings 4


For the savory rice

1 cup of rice cooked 

1.5 cups of water

1/4 tsp salt

1/2 tsp turmeric

1 tsp dried thyme or any herb of your choice

1/4 tsp ground black pepper

2 tbsp olive oil

1 medium red onion diced

1/2 tsp salt

1 tbsp raw honey

3 tbsp sesame seeds

3.5oz (100g) spinach

3.5oz (100g) sundried tomato

10oz (300g) pre-cooked protein of your choice, we used chicken breasts cut up into chunks

A handful of freshly chopped Italian Parsley

2 small red peppers chopped


Pre-cook the rice by adding the salt, turmeric, thyme, and ground black pepper to the water.

Make use of a medium-large frying pan.

Preheat the pan with olive oil and fry the onion till brown.

Add the salt and honey and allow it to caramelize.

Add the rice to the pan and stirfry for 2 to 3 minutes.

Add the protein of your choice, and stirfry for around 5 minutes so that all the flavors can mix well.

Finish off by adding the peppers and freshly chopped parsley and stirring it through.

It can be stored in the fridge in an airtight container.

Guilt-free Chocolate Muffins

Prep time 10min

Baking time 15-20min

Servings 12 


2 cans chickpeas drained

8 tbsp raw honey

3.5oz (100g) almond butter

1 tsp vanilla essence

2 tsp caramel essence

1 tsp bicarb of soda

2 eggs

2oz (60g) almond flour

1 tsp of salt

1 heaped tablespoon of cacao (preferably raw)


Preheat oven to 355F (180C) on thermo-fan. 

Place the chickpeas in the bowl of a food processor. 

Blend till smooth. 

Add all the other ingredients except the eggs and process on high for 3 to 5 minutes, scraping down sides as needed, until mixture is smooth and well blended.

If you don’t have a food processor you can pulp the chickpeas with a blender, add the rest of the ingredients and beat with an electric beater for 2 minutes on high speed.

Beat the eggs in a separate bowl till light and fluffy. 

Add to the chickpea mix and beat for another 30 seconds to mix well.

Scoop mix evenly into 12 muffin cups.

Bake for 15 to 20 minutes.

(The edges will be crispy and firm to the touch while the center will remain moist and soft.)

Finish off with almond flour to taste.