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August Recipes

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Overnight oats are summer's version of porridge and a really easy way to up your fibre consumption from the get-go as most of us aren't eating enough. Carrots at breakfast might not be your usual choice, but trust me this works and your gut bugs will thank you for it! Simply make the night before and enjoy at home or on the go the next morning. If you love carrot cake, this one is definitely for you.

Servings: 2  Time: 5 minutes – overnight


1 cup rolled oats
1 tbsp chia seeds
1 carrot, finely grated
1 inch fresh ginger, grated
1 tsp ground cinnamon
1 tbsp raisin or chopped dates
1 1/2 cups unsweetened almond milk
1-2 tsp raw honey or agave syrup

Topping Ideas:
greek yoghurt
nut butter
toasted walnuts or pecans cinnamon
pumpkin/sunflower seeds
freshly ground flaxseed


1. Combine the dry ingredients together in a bowl.
2. Add the almond milk and sweetener and combine everything well.
3. Divide the mixture between two kilner jars and store in the fridge for at least 2 hours or overnight.
4. Enjoy the next morning with your favourite toppings.


I am all about the tarts - they are such a great way to include a variety of nutrients, colours, flavours and textures into one dish, This one is a perfect choice when hosting a crowd this summer, and any leftovers are just as delicious the next day. If goat's cheese isn't your bag, you can easily swap for feta. Serve with a simple rocket or spinach salad.

Servings: 6-8 people Time: 1 hour 30 minutes


125g plain flour
125g wholemeal spelt flour
1 tsp sea salt
3 sprigs fresh thyme leaves
140g butter, cold from fridge
1 tbsp wholegrain mustard
4 tbsp ice-cold water
2 egg yolks, beaten

1 medium sweet potato, small cubes olive oil
4 sprigs fresh thyme
salt & pepper
1 tbsp coconut oil or butter
1 tbsp maple syrup
3 medium red onions, sliced
4 cloves garlic, chopped
2 large handfuls kale, roughly chopped (or spinach)
2 tbsp balsamic vinegar
250ml plant-based milk
3 eggs
150g goat’s cheese, rough chunks handful chopped walnuts
drizzle of honey



1. Preheat oven to 180C fan. Wrap in foil to form a parcel and bake in the oven for ~12 minutes. Toast flaked almonds for the final 5 minutes of cooking time.
2. Start with the pastry, Add the flour, salt & thyme to a food processor and pulse until combined. Add the cold butter & pulse to form a rough breadcrumb consistency. Gradually add water, egg yolks & mustard, pulsing until it forms a large dough ball.
3. Shape into a thick disk, wrap in cling film & chill ~30 minutes.
4. Once chilled, roll it between two sheets of baking paper into a circle about an inch bigger than the tart tin base. Keep a small amount of dough spare in case you need to fill in any gaps.
5. Carefully lay the pastry over the tin, press into edges & prick the base with a fork. Move to the fridge for another 10 minutes.
6.Cover with baking paper, fill with baking beans & blind bake for 15 minutes. Remove the baking paper, brush the base with beaten egg & bake for another 10 minutes.
7. To make the filling, toss the sweet potato in olive oil, thyme, salt & pepper & bake for 25 minutes until soft. Meanwhile, sauté the onion & garlic in olive oil & maple syrup for ~10 minutes on a high heat (2 mins) then low heat (8 mins) until soft & caramelised. Add the kale, balsamic vinegar, salt & pepper, Stir, cover & leave to cook for another 5 minutes.
8. In a large mixing bowl, whisk the milk and eggs. Add in most of the goat’s cheese, the onion mixture and half of the sweet potato cubes.
9. Pour filling into the tart base & top with remaining sweet potato, goat’s cheese, walnuts, a drizzle of honey and extra thyme. Bake for 35-40 minutes, stand for 5 minutes.


The flavours and smells of this pasta dish will transport you straight to the Mediterranean Coast. Using a home-roasted tomato sauce adds another dimension! If you're short on time you can, of course, use tinned chopped tomatoes but I'd really encourage you to give the home-roasting a go as it brings a much deeper, authentic flavour. This sauce can then be used in any dish requiring chopped tomatoes! I personally love it on the homemade pizza base. Swap the chicken for aubergine for a delicious veggie dish.

Servings: 4 Time: 45 minutes


1kg cherry tomatoes
3 tbsp olive oil
1 tbsp dried oregano
salt and pepper
1 tbsp olive oil
1 large onion, finely diced
4 garlic cloves, chopped
1 tsp nigella seeds
3 chicken breasts or thighs, chopped into bitesize chunks
handful oregano sprigs, plus extra to serve
1 tbsp tomato purée
150g black kalamata olives, pitted
300g orzo
150g feta

To serve
lemon wedges
fresh oregano


1. To make the home-roasted tomato sauce, preheat the oven to 150C. Toss the cherry tomatoes in the olive oil, dried oregano, salt & pepper and spread out in a baking dish. Roast the tomatoes for at least 1 hour. If you have longer, slow roast the tomatoes at 140C for 2 hours. Once cooked, remove from the oven and allow to cool. Then pulse a few times in a blender to form a sauce. I like to keep this textured with some tomato bits left, but a smooth creamy mixture is also delicious.
2. Whilst the tomatoes are cooking, start on the rest of the dish. Heat 1 tbsp olive oil in a pan and add the onions, garlic and nigella seeds. Cook until soft and translucent.
3. Add the chicken pieces, cook for 5-10 minutes until golden brown all over and chicken is no longer pink
4. Add the oregano and tomato purée and cook for a few minutes, then add the home-roasted tomato sauce and olives.
5. Cook over a gentle heat for 15-20 minutes to allow the flavours to infuse.
6. Meanwhile, bring a large pan of water to boil and cook the orzo for ~8 minutes until nearly cooked. Al dente is what you’re aiming for! Drain and rinse well then add this to the chicken and tomato sauce. 
7. Divide between four dishes, crumble over the feta and extra oregano and serve with some fresh rocket and pumpkin seeds for good measure!


Fluffy, flavoursome and very addictive. This loaf cake is an all year round staple and is incredibly easy to make. Famous for its medicinal properties, ginger is one of my favourite ingredients to use in both sweet or savoury dishes adding a welcome touch of spice! You can play around by swapping walnuts for pecans or adding raisins and chopped dates. .

Servings: Appx 8 Time: 1 hours


130g plain or wholemeal flour
100g spelt flour
100g ground almonds
150g coconut sugar (or brown muscovado)
1 inch grated ginger root
3 tbsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking powder
1 tsp bicarbonate of soda
4 tbsp coconut oil
1 tbsp maple syrup
300ml plant-based milk (oat, almond and coconut all work well)
50g walnuts, roughly chopped
20g pumpkin seeds (optional – I add seeds to everything)

2 tbsp maple syrup
1 tbsp ground ginger


1. Preheat oven to 180C fan and line a loaf tin with baking paper.
2. Combine the dry ingredients together in a large mixing bowl apart from the walnuts and pumpkin seeds.
3. Gently melt the coconut oil and add this to the dry mixture along with the maple syrup and milk. Stir well to create a smooth mixture then mix in the walnuts and pumpkin seeds.
4. Pour into the loaf tin and decorate the top with any leftover walnuts or seeds.
5. Bake for 50 minutes, remove from the oven and leave to cool for 5 minutes. Then remove from tin and leave to cool on a wire rack. 
6. To make the glaze, mix the maple syrup and ground ginger and roughly drizzle over the loaf once it is completely cooled.
7. Store in the fridge for extra freshness and longevity! Delicious served warm or cold.