Winter may be coming to a close but that chill is still in the air! Wrap up winter with these tasty recipes taken from the popular Better Living recipe book, available for purchase at

For both of these delicious recipes, feel free to swap out vegetables and proteins according to your tastes and whatever fresh produce is available to you.

Wholemeal Breakfast Wrap with Beans

You will need

– 2 multigrain wraps
– 100 g halloumi
– 10 cherry tomatoes
– 2 free-range eggs
– 2 tomatoes, diced
– 1 cup borlotti beans
– 1 clove garlic
– 1 cup baby spinach
– 1 onion, diced
– 1 Tbsp passata
– 1 Tbsp Worcestershire sauce
– 1 Tbsp maple syrup
– 1 Tbsp maple syrup
– 1 Tbsp olive oil
– handful parsley, roughly chopped
– pinch sea salt


Preheat olive oil in a frying pan over medium-high heat. Add onion and sauté for three minutes until lightly browned. Add chopped tomatoes and passata, cover and reduce the heat slightly then cook for about eight minutes or until tomatoes have collapsed. Add beans, sea salt and maple syrup then cook for a further five minutes until the beans are heated through.

Spray a large non-stick skillet with a little olive oil cooking spray and preheat. Cut halloumi into strips and fry on medium-high heat until browned on both sides. Fry eggs at the same time.

Warm the wraps slightly and divide and layer all ingredients onto the wraps. Sprinkle the beans with parsley before serving.

Serves 2.

Per serve
2670 kJ
19 g fat
59 g carb
34.3 g protein

Noodle Soup

You will need

– 6 cups organic chicken stock
– 2 chicken thigh fillets, cut into strips
– ½ cup shitake mushrooms, chopped
– 1 cup rice vermicelli
– 1 celery stalk, sliced
– 1 large onion, sliced
– kernels from 2 corn cobs
– 1 bok choy, roughly chopped
– 1 carrot, julienned
– 2 cm knob ginger, peeled and grated
– 1 clove garlic
– 1 red chili, finely chopped
– ½ cup shallots, sliced
– ½ cup Thai basil
– ½ cup bean sprouts
– 1 tsp Chinese 5 spice
– 1 tsp sesame oil
– 1 tsp peanut oil
– 1 tsp ground coriander


Heat peanut oil and sesame oil in a large wok or saucepan. Add chicken, ginger, garlic and chili and stir fry until browned. Add onion, shallots, mushrooms, carrot and celery and stir to combine. Add Chinese 5 spice and ground coriander and stir to coat. Pour in chicken stock and bring to a simmer. Add corn, bok choy and vermicelli and simmer for five minutes or until noodles have softened.

Serve with Thai basil, bean sprouts and optional extra chili.

Serves 2.

Per serve
2243 kJ
12 g fat
76.5 g carb
26 g protein

Recipe by Heidi MacAllan, Isagenix Associate since 2012.

Liked these tasty recipes? Get your hands on the Better Living recipe book! With all the inspiration you need for delicious and nutritious shake and meal recipes, pick up your copy from and wow your friends and family with culinary delights for every season.