Jennifer along with her chefs and nutritional experts have spent time creating some loved dishes here at Balance Box. Here are some below that you can try yourself at home.

Asparagus & Avocado Salad with teriyaki, sesame dressing

Asparagus & Avocado Salad with teriyaki, sesame dressing

This recipe from our recipe developer Agata turns salad from side event to star attraction. Packed with seasonal asparagus, radish and leek, accompanied by creamy avocado, protein-packed green lentils, it’s the perfect way to indulge in spring produce.

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Carrot cake on blue background

Carrot Cake Loaf with Cashew Cream Cheese Icing

Nutritionist and client services team member Roxanne has baked up this delicious dairy-free take on the classic carrot cake … We can’t resist a slice.  


Serves 12
Preheat oven to 160oC

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French toast with cinnamon honey with sliced banana and blueberries

French Toast with Cinnamon Honey

Our founder Jennifer Irvine loves to try to make her own version of a classic, but there are times when the classic is just right.  This is one of those occasions, the only difference being that instead of traditional white bread, she prefers the nutty wholesome flavour of rye or spelt bread, and it gives a great texture to the finished dish too.  This is diner-style breakfast at its best!


Serves:  2
Prep Time: 10 minutes
Cooking Time: 10 minutes

 Wheat Free, Vegetarian

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Vegetable cottage pie

Vegetable Cottage Pie

This cream butter bean top is lighter than a normal pastry, adds protein to a vegetarian/vegan dish, and one of our favourite on our menu.
Serves 2
Prep Time: 20 minutes
Cooking Time: 20 minutes
200C/180C fan/ gas 6.
Gluten Free, Wheat Free, Vegetarian

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