Add the oats, almond milk, apple and cinnamon to a medium-sized pot. Bring to a gentle boil over medium heat and cook for 8 to 10 minutes, or until apples are tender. Stir frequently.

When apples are tender and porridge has thickened remove from heat and stir in maple syrup.

Transfer to a bowl and top with almond butter. Enjoy!

Whisk all ingredients together in a small bowl. Store in an airtight container in the fridge.

Preheat the oven to 350°F (176°C) and lightly brush the cups of a muffin pan with some of the melted butter.

Add the remaining butter to a large pan over medium heat. Add the mushrooms and cook for five to seven minutes until softened. Add the chives, basil, and half of the salt to the pan and stir to combine. Divide the mushroom between the cups of the prepared muffin tin.

Add the eggs, water, and remaining salt to a mixing bowl and whisk well.

Pour the egg mixture into the muffin cups. Bake for 15 to 18 minutes until the egg is firm to the touch and just brown around the edges.

Let the egg muffins cool slightly before removing from the pan. Enjoy!

Preheat the oven to 225°F (107°C) and line a baking sheet with parchment paper.

Combine the egg whites and sugar in a mixing bowl. Using a hand mixer, beat the egg whites on high until stiff peaks form, about 5 minutes.

 In a small bowl combine the arrowroot powder, lemon juice and half of the vanilla. With the mixer on low, pour the arrowroot mixture into the egg whites then adjust speed to high for 2 to 3 minutes more until the egg whites are glossy.

Gently transfer the egg whites to the prepared baking sheet and shape into a flat circle approximately 1-inch tall. Bake until the outside is firm to the touch, about 1 hour. Turn the oven off and leave the oven door ajar. Allow the pavlova to cool in the oven for 20 to 30 minutes until cool enough to handle. Let cool completely at room temperature before serving.

Meanwhile, add the strawberries, water and remaining vanilla to a pot over medium heat. Bring to a gentle boil and allow strawberries to bubble for 8 to 10 minutes until the sauce has thickened. Remove from heat and allow the sauce to cool.

To serve, slice the pavlova into wedges and top with the strawberry sauce. Enjoy!

This recipe created 6 servings. Divide in equal portions and have one portion.