One-Tray Autumn Chicken with Root Veg & Chickpeas

A hearty autumn–winter dish that makes the most of seasonal root veg. It’s a one-tray wonder minimal effort, maximum flavour. The only real planning is marinating the chicken ahead (overnight if possible). Chickpeas aren’t essential, but they complete the meal beautifully.

Seasonal twist:

• Summer: peppers, courgettes, tomatoes, spring onions + mint & pomegranate.

• Spring: asparagus, new potatoes, spring onions + chives & parsley.

Ingredients (serves 3–4)

• 4 chicken thighs/ breast/ whole chicken, bone-in

• 2 tsp ground turmeric

• 2 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp cinnamon

• ½ tsp smoked paprika

• ½ tsp hot chilli

• ½ tsp ground ginger

• 3 garlic cloves, crushed

• Olive oil, generous lugs

• 2 red onions, cut into wedges

• 1 aubergine, cut into chunks

• ½ small squash (250–300 g), peeled & wedged

• 1 fennel bulb, cut into 6 wedges

• 1 tin chickpeas, drained

• Toasted pistachios / flaked almonds / pine nuts

• Salt & pepper

• Fresh coriander, to finish

Yoghurt-Tahini Sauce

• 3 tbsp tahini

• 200 g natural yoghurt (or coconut yoghurt)

• 1 lime, zest + juice

• 1 garlic clove, crushed

• 1–2 tbsp cold water

Method

1. Marinate the chicken
   

• Mix all spices, garlic, and olive oil into a paste.

• Slash the chicken thighs and rub in marinade.

• Chill for at least 30 mins (ideally overnight).

2. Prep the tray
   

• Preheat oven to 200°C / 180°C fan / Gas 6.

• In your largest tray: scatter chickpeas, layer the veg, drizzle olive oil, season.

• Nestle chicken on top.

3. Bake
   

• Roast for 50 mins, until chicken is golden and cooked through.

• (Tip: mash chickpeas slightly into the tray juices before serving).

4. Finish & serve
   

• Whisk yoghurt, tahini, lime juice, garlic + splash of water into a sauce.

• Scatter toasted nuts & fresh coriander over the tray.

• Serve hot with the yoghurt sauce on the side.

Comforting, grounding, and endlessly adaptable. The perfect dish to glow through autumn nights.

Seed Cycling & all you need to know about using food as medicine

Seed cycling is a gentle, natural way to support hormone harmony all month long. Whether cycles are irregular, heavy, light, or healthy and regular. It’s not just for restoring balance, but also for sustaining vibrant hormonal wellbeing, optimising fertility, easing PMS, and even helping peri- or post-menopausal transitions.

What Is Seed Cycling?

Seed cycling is a holistic, science-backed practice of consuming and rotating specific seeds during the follicular and luteal phases of your cycle to help balance oestrogen and progesterone, your body’s two primary sex hormones. During the first half (follicular), enjoy flax and pumpkin seeds to support healthy oestrogen levels. As your cycle shifts (luteal), sunflower and sesame seeds help boost and maintain rising progesterone while oestrogen gently declines.

How Can Seed Cycling Help?

An imbalance between oestrogen and progesterone may trigger PMS, cramps, acne, irregular cycles, short luteal phases, or amenorrhea. Seed cycling can gently address those symptoms, helping regulate periods, support PCOS, balance mood, ease menopause symptoms, boost fertility, and even improve hair, skin, and energy. It’s a food-first, proactive way to nurture hormonal health, so even if no symptoms are present, seed cycling offers resilience for life’s changes and stresses.

Easy Ways To Enjoy Your Seeds

Our seed blends are easy to use, with minimal fuss and maximum flexibility:

• Sprinkle ground seeds over any meal—breakfast, lunch, or dinner.

• Blend into smoothies, energy bowls, yogurt, or kefir for a nourishing boost.

• Add to oats, salads, avocado toast, or baked goods—let your creativity lead the way!
 No lifestyle overhaul, just real food, simply added to what’s already delicious.

Where To Get High-Quality Seed Blends

Pre-order our organic, vegan, non-GMO seed cycling blends through WhatsApp and get them freshly ground, perfectly portioned, and delivered to your door—hormone support, hassle-free, all in just 2 days. Our blend is made with the best quality and suitable for every stage of a woman’s hormonal journey.

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Carrot cake baked oats

Serving size: 2

Ingredients:

• 50g of oat flour (or oats blended to flour)

• 100g of grated carrot

• 25g of vanilla protein powder (plant based)

• 1/2 tsp of cinnamon

• 1/4 tsp of nutmeg

• 1/8 tsp of ground ginger

• 1/2 tsp of baking powder

• 120 - 140 ml of your choice of milk (diary or plant based)

• Small handful of crushed walnuts

Instructions:

Step 1:

• preheat oven to 180 C or (350F)

• Mix all the dry ingredients together to avoid clumping

• Add in grated carrot and liquid

Step 2:

• Pour batter into an oven safe dish

• Bake for 18-25 minutes (depending on your oven)

• Top it with whatever you fancy and enjoy!

Topping ideas:

• Yogurt

• Peanut butter

• Chocolate chip

• Or add more walnuts

Cocoa and collagen bites

These functional snack bites provide a nutrient-dense alternative to refined-sugar sweets, offering a combination of bioactive compounds that support metabolic and hormonal health. Cocoa contributes magnesium and polyphenols, which have been linked to improved cardiovascular and cognitive function. Collagen provides amino acids that may promote joint, skin, and connective tissue integrity. Cinnamon has been shown in clinical studies to aid glycemic control through enhanced insulin sensitivity, while ground almonds supply dietary fiber and vitamin E, an antioxidant associated with skin health and reduced oxidative stress. When stored in an airtight container, these bites remain stable in refrigeration for up to seven days and can be frozen to extend shelf life.

Makes 9 bites

Ingredients:

• 3 tbsp cocoa

• 3 tbsp collagen

• 100g organic gluten-free oats

• 150g dates

• 40g ground almonds

• Pinch of salt

• 2 tbsp coconut oil or (medium chain triglyceride oil)

• 1/2 tsp ground cinnamon

• 100g peanut butter

Instructions:

• Add all the ingredients to a food processor and blitz until combined

• Roll the mixture into 9 equal sized balls

• Leave to set in the fridge for at least 1 hour before eating

Sweet Potatoes and Smokey Beans

Serving size: 2

Ingredients:

• Two medium size sweet potatoes

• 1 tsp extra-virgin olive oil plus extra for drizzling

• 1 spring onion, finely chopped

• 1 x 400g tin black beans, drained and rinsed or \mixed beans)

• 1 tbsp smoked paprika

• 1/2 tsp ground cumin

• 1/2 tsp mild chilli powder

• 1/2 tsp ground cinnamon

• 1 red pepper finely chopped

• 2 garlic cloves

• 2 tbsp tomato purée

• 2 1 tbsp maple syrup or raw honey

• 100 ml water (might need more to loosen if needed)

• 15g fresh coriander, roughly chopped

• Pinch of dried chilli flakes, to taste

• Sea salt and freshly ground black pepper

• Slices of avocado or guacamole

Instructions:

• Preheat the oven to 190 C

• Score the sweet potatoes, drizzle with extra-virgin olive oil and season with sea salt and pepper

• Pop in the oven for 30 minutes or until cooked to your liking

• In the meantime, heat the extra-virgin olive oil in a pan over a medium heat and add the spring onion, beans, ground spices, chopped red pepper, garlic, tomato purée, maple syrup or honey, water, sea salt and pepper

• Leave to simmer and once it starts to thicken, reduce the heat to low and leave for approximately 15 mins

• Stir the chopped coriander before serving

• Slice open the sweet potatoes and fill with the smokey bean mix, top with chilli flakes, slice avocado or guacamole and dig in.