Recipes

Crispy Rice Baked Salmon Salad

This crispy rice salmon salad has been quietly taking over lunch tables everywhere, and once you make it you will see why. The rice goes into the oven until it is golden and crunchy, the salmon is seasoned and baked until it just starts to caramelise at the edges, and it all comes together with a fresh cucumber and avocado salad and a drizzle of spicy mayo. The Natvia Natural Brown Sweetener in the salmon marinade gives it that subtle sweet depth that makes the whole bowl work. It is the kind of recipe that goes on permanent rotation.

Pear & Walnut White Chocolate Overnight Oat Pots

There is nothing quite like waking up to a gourmet breakfast that’s already waiting for you in the fridge. If you’re looking to upgrade your morning routine, these Pear & Walnut White Chocolate Overnight Oat Pots are the perfect blend of creamy, crunchy, and naturally sweet. By combining the gut-loving benefits of Natvia Synbiotic Sweetener with hearty oats, warm cinnamon, and a decadent "snap" of no-added-sugar white chocolate, we’ve created a breakfast that feels like a dessert but fuels your day. The star of the show? Gently sautéed pears and toasted walnuts that add a comforting, autumnal touch to every spoonful. Whether you're meal prepping for a busy work week or hosting a brunch, these pots are guaranteed to be a new favorite.

Sweet & Spicy Gut Loving Cauliflower Bites

This Crispy Glazed Cauliflower is the perfect bridge between a satisfying snack and a wellness-focused meal.

Nut-Free Christmas Fruit Mince Pies

Traditional Christmas fruit mince pies made completely nut-free. Buttery pastry filled with spiced fruit mince for a safe, festive treat.

Persimmon Wintery Loaf

Wrap yourself in cosy winter vibes with this Persimmon Loaf, perfect for chilly UK mornings or an indulgent afternoon tea.

Gut Twist Galdona Ice Choc

Creamy, frothy, and perfectly indulgent, it’s a relaxing treat that’s ready in minutes, ideal for a cozy moment or a refreshing pick-me-up.

Pear, Chestnut, and Date Granola

Start your mornings with this cosy homemade granola packed with pear, dates, and roasted chestnuts for a hint of festive crunch. This easy, oven-baked granola recipe uses Natvia Synbiotic Sweetener for a naturally sweet flavour without refined sugar. It’s nourishing, simple, and big on flavour, exactly how breakfast should be.

Halloween Recipe: Zombie Fingers

Sweet & Spicy BBQ Tofu 

Smoky, tangy, and lightly sweet, this BBQ tofu packs serious flavour minus the added sugar. Sweetened with Natvia Brown Sweetener, it’s a healthier twist on a classic recipe that delivers without compromise. Big on flavour and small on compromise. When your food works harder so you don’t have to.  Serving(s): 2 - 3 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes  Ingredients  400g firm tofu, pressed and cut into small cubes  2 tbsp Natvia Brown Sweetener 2 tbsp tomato paste  1 tsp smoked paprika  1 garlic clove, minced  1/2 tsp chilli flakes (adjust to taste)  1 tbsp water  Optional: ½ tsp soy sauce or a squeeze of lemon for extra depth Method  In a bowl, whisk together Natvia Brown Sweetener, tomato paste, smoked paprika, garlic, chilli flakes, and water until smooth. Toss half of the sauce with the tofu cubes to coat evenly. Heat a non-stick pan over medium heat. Add the tofu and cook for 5–7 minutes, turning occasionally, until golden on all sides. Pour the remaining sauce over the tofu and cook for another 3–5 minutes, stirring gently, until the sauce thickens and evenly coats the tofu. Taste and adjust if needed, a tiny splash of soy sauce or lemon juice can lift the flavours. Serve warm with rice, quinoa, or a fresh salad.

Pad Thai Noodles

Cold night, hot wok, full flavour. This quick Pad Thai by @thestrongbodyproject is your midweek comfort fix, no sugar crash, just that rich, caramelised kick from Natvia’s 100% Natural Brown Sweetener. Packed with colourful veg and all the cozy vibes, it's the kind of dish that warms you up from the inside out. Skip the delivery, stir up the good stuff. Serving(s): 2 Prep time: 15 minutes Cook time: 15 - 20 minutes  total time: 30-35 minutes Ingredients Pad thai 250g chicken breast 80g pad thai rice noodles 2 eggs 10g garlic paste 100g carrot 100g broccoli 100g bean sprouts 40g red onion 30g crushed peanuts 10g chives 1/2 lime Sauce Mix 20g tamarind puree 20mL fish sauce 20mL oyster sauce 30g Natvia 100% Natural Brown Sweetener Method Mix all your sauce ingredients together in a small bowl and set aside Prepare your noodles as per the packet instructions before you start cooking and set aside. In a large non-stick pan, add in your onion and garlic and fry off until the onion is translucent, and then add your diced chicken breast. Cook the chicken until it is mostly cooked through, then add the chopped vegetables. Cook until veg get slightly tender. Push all your ingredients to one side of your pan and crack your eggs in, scramble them in the pan, then mix them in with your chicken. Add your bean sprouts and noodles and combine them together, pouring your sauce over everything. Cook for an additional 3-4 minutes, or until the noodles absorb all the sauce. Toss in your roughly chopped chives and nuts (saving some nuts for topping) Portion out, squeeze over with some lime and ENJOY!

3 Ingredient Lemon Possets

Sticky Soy & Brown Sweetener Chicken Thighs

Every day dinners but effortlessly better. This sweet and savoury chicken recipe keeps things simple and satisfying. With a sticky glaze made from Natvia Brown Sweetener, it’s a no-added-sugar upgrade you can feel good about. Perfect for meal prep or dinner comfort, because eating well should fit your life, not the other way around.  Serving(s): 2-3 Prep Time: 10 minutes (40 with marinating) Cook Time: 25 minutes Total Time: 50 minutes  Ingredients 4 chicken thighs, skin on 3 tbsp soy sauce 1 ½ tbsp Natvia Brown Sweetener (for a richer caramelised glaze) 1 garlic clove, minced 1 tsp fresh grated ginger or ½ tbsp ginger powder 1 tsp sesame oil (optional, for aroma) 1 tbsp water 1 tsp rice vinegar or lime juice (optional, to balance sweetness) Pinch of black pepper Optional garnish: sliced spring onion, sesame seeds Method In a bowl, mix soy sauce, Natvia Brown Sweetener, garlic, ginger, sesame oil, water, and vinegar/lime juice until Sweetener dissolves. This is your marinade and glaze. Optional: Marinate chicken for 30 minutes for deeper flavour. Heat a non-stick pan over medium heat. Place chicken thighs skin-side down and cook 8–10 minutes until golden and crispy. Flip chicken, pour marinade over, reduce heat to low, cover, and cook 10–15 minutes until chicken is cooked through and the glaze thickens into a sticky, glossy coating. Taste the glaze and adjust seasoning if needed (extra soy for saltiness, extra Natvia for sweetness). Serve with steamed veggies, cauliflower rice, or your choice of sides. Garnish with spring onions or sesame seeds for extra umami punch.