If you're anything like me, having to think of new recipes and meal ideas can get overwhelming. That's why when I set out to create the online platform, I wanted our recipes to not only be delicious and nutritionally balanced, but I also wanted to be able to share meal ideas that are simple to follow (and won't break the bank!).

So if you are looking for cooking inspiration, look no further! This is an example of a typical day on my plate, using the HUSTL.ONLINE recipes.

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Breakfast to Go | Vegetarian

Serves 1
Prep: 5 minutes
Setting time: 4 hours or overnight


½ C rolled oats
1 tsp chia seeds
½ C milk of choice
1 heaped tbsp Greek yoghurt
1 tsp fresh lemon zest
Juice of half a lemon
2 tsp maple syrup

To serve:

Fresh blueberries
Extra lemon zest (optional)
Drizzle of maple syrup


1. In a jar or bowl, mix oats, chia seeds, milk, Greek yoghurt, lemon zest, lemon juice and maple syrup.

2. Place in the fridge to set overnight.

3. Upon serving, top with fresh blueberries, extra lemon zest and a drizzle of maple syrup!

Serves 2
Prep: 20 min
Cook: 5 min


150g cauliflower, cut into florets
250g pumpkin, peeled, cut into 1cm dice
½ red onion, cut into thin wedges
1 bunch asparagus, trimmed, cut into 2cm lengths
50g mixed salad leaves
200g marinated satay tofu, warmed, sliced
½ small avocado, sliced
1 tbs salt-reduced soy sauce
2 tsp mirin
½ tsp sesame oil 


1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place cauliflower, pumpkin and onion on prepared tray and lightly spray with oil. Bake for 25 minutes or until golden and tender, adding asparagus to tray for last 5 minutes of cooking time.

2. Divide salad leaves, roasted vegetables, tofu and avocado between bowls. Whisk soy sauce, mirin and sesame oil together. Serve drizzled with the soy dressing.

Serves 2
Prep: 20 min
Cooking time: 10 min


250g skinless firm white fish fillets
1 tsp paprika
1 corn cob, husk and silk removed
1 tbs lime juice
½ tsp honey
2 cups shredded red cabbage
1 large carrot, coarsely grated
2 green shallots, thinly sliced
½ avocado, peeled, stone removed
4 x 28g corn tortillas, warmed


1. Sprinkle fish evenly with 1 teaspoon paprika.

2. Heat a barbecue or chargrill over high heat. Lightly spray corn and fish with oil. Cook corn, turning, for 8 minutes or until lightly charred. Cook fish for 2 minutes each side or until golden and cooked through. Carefully cut kernels from corn. Break fish into chunks.

3. Combine 1 tablespoon lime juice, honey and remaining paprika in a large bowl. Add cabbage, carrot, shallots and corn and toss to combine. Meanwhile, mash avocado with remaining lime juice. Season with salt and pepper.

4. Divide slaw and fish between tortillas. Top each with a dollop of avocado.

Vegan | Gluten Free

Serves 6
Prep: 15 minutes
Cook: 1 hr setting time


Base layer:
½ C almond meal
½ C vanilla protein powder
1/3 C almond milk
2 tbsp maple syrup

Middle layer:
½ C natural smooth peanut butter
2 tbsp maple syrup

Top layer:
1/3 C raw peanuts, crushed

To coat:
100g dark chocolate, melted
Sea salt


1. Line a small loaf tin, approximately 20cm x 8cm in size.

2. In a small bowl, mix all the base layer ingredients together, until a wet sticky mixture has formed. Press this down into the lined loaf tin.

3. Combine the peanut butter and maple syrup for the middle layer, and then spread over top of the base layer.

4. Next, sprinkle with crushed peanuts, and slightly press down. Place the slice in the freezer to harden for at least 30 minutes.

5. After hardening, prepare the outer coating by melting dark chocolate.

6. Take the peanut slab out of the freezer and cut into even sized bars.

7. Coat each bar in the melted chocolate, sprinkling with sea salt. Place on a wire rack to harden in the fridge. 

8. Wait at least 30 minutes to fully set, and then enjoy! Best stored in the fridge in an airtight container for up to 2 weeks.

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