A big stack of banana and chocolate protein pancakes! Served on the side is greek 0% fat yoghurt and the freshest blueberries and raspberries. This makes for a perfect post-workout meal (if you’re one of those motivated enough to get going before breakfast).

January Oats of the Month: What better way to beat the January blues than with some delicious oats to start your day? We’ve made this month’s oats with a lemon drizzle cake base using some almond flour cookies and lemon zest, then topped it off with blueberry and lemon compote and some Hapi granola!

The O.G. – Jumbo oats flakes soaked in a banana, vanilla whey protein and almond milk mix. Finished with raspberries and chia seeds. Can be enjoyed hot or cold for a delicious, filling breakfast!

0% fat Greek yoghurt combined with vanilla whey protein with a raspberry coulis swirl, topped with fresh raspberries, housemade granola and some more of the raspberry coulis.

Perfectly crispy hash browns combined with winter greens, a sunny-side-up fried egg and our homemade Hapi hot sauce. What a way to start your morning!

Soft boiled soy-marinated eggs top our delicious breakfast noodles. Stir-fried with mange tout, spring onion and soy sauce. It might not be conventional but it’s delicious!

Another menu, another turkey burger! This time we have added fresh basil, garlic, oregano and fennel seeds to our turkey burger mix and served it alongside some spicy Italian potatoes, tenderstem broccoli and a marinara dipping sauce!

Made using our homemade peanut butter, this is a dish that we had on our first ever menu. Mange tout, red pepper and carrot bring the crunch to this creamy protein-filled stir-fry!

Everyone loves a tasty goujon! Utilising ground almonds for our breading and baked in the oven, a lower fat and gluten free alternative but just as tasty. Served with sauteed kale, oven chips, honey and mustard dip and some pickled Irish rhubarb!

One of our favourites brought back and updated. Irish lean beef mince slow cooked in a rich tomato sauce tossed through tagliatelle and garnished with some fresh basil.

Sea Bass fillets marinated overnight in a delicious Thai inspired chilli and lime coating. These are baked in the oven and served alongside roasted garlic baby potatoes and sautéed kale and tenderstem broccoli.

Sweet Potato, Courgettes and Peppers first pan fried and then finished off in a fragrant spicy tomato sauce. Served with lemon and spinach giant cous cous.

Thinly cut olive fed pork fried off and served atop our gochujang fried rice. We stir-fry korean red pepper paste with apple slices, spring onions and pak choi. We then drizzle with our red dragon sauce.

A tasty Indian curry, made with red onion, garlic and a tomato based sauce filled with delicious spices. Served atop a bed of basmati rice and garnished with a sprig of coriander.

Irish sirloin steak, pan fried, and served atop a bed of kale and sorrel greens. We’ve roasted some baby potatoes to go alongside as well as a butternut squash puree and some tasty pickled red onions.