Creamy Miso Mushroom Pasta Recipe

This Creamy Miso Mushroom Pasta is one of those recipes that feels both comforting and a little gourmet. The secret is in the balance of ingredients. Miso paste brings that deep umami flavor, while oat cream gives the silky texture you’d normally expect from dairy. Together, they create a sauce that clings beautifully to pasta without feeling heavy. Mushrooms are the star here. Oyster mushrooms in particular have a satisfying bite, almost like chicken, but with their own earthy flavor. Searing them until golden unlocks that extra layer of taste. What’s also great about this recipe is its versatility. You can swap oat cream for soy cream, add spinach for extra greens, or top with toasted sesame seeds for crunch. It’s plant-based, but it doesn’t feel like you’re missing anything. Nutritionally, it’s a winner. You’re getting fiber from the pasta and mushrooms, plus a good source of plant-based protein and healthy fats from the miso and cream. And since it’s ready in 30 minutes, it’s the kind of weeknight dinner that makes you feel like you’ve treated yourself without a lot of work. Whether you’re cooking for yourself, your family, or trying to impress a guest, this pasta delivers on flavor and ease. It’s comfort food, upgraded. Read More

Spice Up Your Midweek With These Kimchi Chicken Cups

Looking for a high-protein dinner that packs a punch and doesn’t involve hours in the kitchen? Meet your new go-to: Spicy Kimchi Chicken Cups. This fiery little number is ready in just 25 minutes and is perfect for those evenings when you want something fresh, fast, and flavourful—without compromising your macros. We’re talking: • 26g protein per serve • Gut-loving kimchi for that fermented flair • Just 10g carbs • Served in crisp lettuce cups (or over rice if you need the extra fuel) It’s the kind of meal that feels indulgent but is secretly ticking all the nutritional boxes. Hot Tip: These also make a killer next-day lunch—just pack the chicken mixture in one container and your lettuce cups in another, and you’ve got the perfect desk lunch without the sad salad vibes. Grab the full recipe (plus 14 other high-protein stars) in the August recipe bundle on Cinch.training. Read More

Maraq Misis: The Soul-Soothing Lentil Soup You Didn’t Know You Needed

If you’ve been craving something cozy, nourishing, and packed with flavour that isn’t just another curry or stew—meet Maraq Misis. This Somali-style red lentil soup is a total game-changer. Think: creamy lentils, fragrant tomatoes, warming spices, and a gentle kick from a gorgeous spice blend called xawaash (pronounced hawaash). It’s the kind of dish that feels like a hug from the inside out—and it also happens to be packed with plant-based protein, fibre, and healing anti-inflammatory ingredients. Let’s break it down. ⸻ What’s In It? The stars of the show: • Red lentils – fast-cooking, protein-rich, and gut-loving. • Xawaash spice mix – a bold and beautiful blend of cumin, coriander, black pepper, cinnamon, and cloves. Think of it as Somalia’s answer to garam masala. • Aromatics like onion, garlic, and tomato – the holy trinity of depth and comfort. With 14g of protein and 40g of carbs per serve, this soup is a brilliant option post-workout or anytime you need a satisfying lunch that won’t leave you heavy or sluggish. ⸻ Why Your Body (and Brain) Will Love It Let’s be real: midlife is when our bodies start making louder requests for nutrients, gut support, and blood sugar balance. This soup ticks all the boxes. • Lentils = low-GI magic: They stabilise blood sugar, feed your gut bacteria, and help keep you full. • Coriander, cumin, and turmeric are known for their anti-inflammatory effects—great for joints, skin, and perimenopausal shifts. • Garlic and onion bring prebiotics, helping feed your microbiome (hello, happy gut!). And if you’re feeling under the weather or just ugh, this is exactly the kind of food your nervous system will thank you for. ⸻ How to Serve It This recipe suggests adding a dollop of plant-based yogurt, and I fully support this. That cooling, tangy creaminess alongside the earthy lentils? Chef’s kiss. You could also: • Sprinkle with toasted pumpkin seeds • Add a side of warm flatbread • Serve with sautéed greens for a full-on powerhouse bowl ⸻ Batch It, Freeze It, Love It Later This soup keeps well in the fridge for 5 days or can be frozen for 3 months. I always recommend doubling the batch—future you will be so grateful. ⸻ Nutritional Stats (Per Serve) • Energy: 288 kcal • Carbs: 40g • Protein: 14g • Fat: 8g Perfectly balanced. Naturally gluten-free, dairy-free, meal-prep friendly, and vegan. Basically, a unicorn in soup form. ⸻ Final Thoughts Sometimes, the simplest foods carry the most heart. Maraq Misis isn’t flashy or trendy—but it’s deeply nourishing, totally delicious, and so easy to make. Whether you’re feeding the fam or just yourself on a quiet night in, this soup deserves a spot in your weekly rotation. Give it a go and tag me if you make it—I’d love to see your version. Stay fierce and well-fed, Nikki x Read More

Sunshine in a Bowl: Fresh Quinoa Salad with Lemon & Veggies

Fresh, Fast, and Full of Goodness: Our Go-To Quinoa Salad If your idea of lunch is something that tastes amazing, takes less than 15 minutes, and doesn’t leave you feeling like you need a nap afterwards—this is the one. This Fresh Quinoa Salad is the kind of dish that looks like you’ve made an effort (hello vibrant colours!) but really just requires some quick chopping and mixing. It’s a zesty, herby, crunchy combo that’s packed with fibre, plant-based protein, and healthy fats—thanks to the olive oil and olives. Let’s talk macros for a sec: 310 calories per serve 6g of protein 18g of healthy fats 31g of smart carbs It’s also naturally gluten-free, dairy-free, vegan, and meal-prep friendly. You can make a big batch on Sunday and have it on repeat all week—either as a standalone salad or a base for grilled fish, haloumi, or chicken. Hot tip: Don’t skip the lemon zest. It’s the not-so-secret ingredient that makes this salad taste fresh and bright.. Read More

Comfort Food with a Twist: High-Protein Polenta Pizza

Polenta Pizza with Bacon & Spinach: A Cheesy, Crispy, High-Protein Winner If you’ve ever stood in front of your fridge wondering, “How do I make something comforting, delicious and kind-of-good-for-me?”—this recipe is your answer. Polenta Pizza with Bacon & Spinach is like pizza’s slightly more grown-up cousin. It’s high in protein (20g per serve!), naturally gluten-free, and has that perfect combo of crispy, creamy, salty and fresh. The base is made from coarse cornmeal (aka polenta), which firms up beautifully after a chill in the fridge and a trip to a hot oven. It’s then topped with melty mozzarella, crispy pancetta, and a generous handful of sautéed spinach. This recipe is a fun one to batch ahead for meal prep or a casual Friday night dinner. The crust can be made in advance and stashed in the fridge until you’re ready to top it and pop it back in the oven. I love that it’s a bit of a twist on the usual weeknight dinner—it feels a little fancy without being fussy. Bonus? It hits that comfort-food sweet spot without feeling heavy. And it’s easy to make vegetarian—just skip the pancetta and load it up with mushrooms or roasted capsicum. ⸻ Nutritional goodness (per serve): 483 kcal 20g protein 40g carbs 27g fat ⸻ Whether you serve it warm or eat the leftovers cold straight from the fridge (no judgment), this one’s a keeper. Give it a go this week—and tag me if you make it! Read More

Guilt-Free Crispy Cauliflower Bites

Crispy Baked Cauliflower Bites (That Even the Snack Skeptics Will Love) If you’re craving something warm, crunchy, and ridiculously satisfying—but don’t want to derail your day with a deep-fried detour—these Crispy Baked Cauliflower Bites are your new best friend. They’re everything you want in a snack: golden, spiced, and gloriously crisp… without a drop of oil in sight. This recipe is plant-based, dairy-free, and surprisingly filling, thanks to a combo of cauliflower and oat milk batter. It’s the kind of snack that works just as well for weeknight nibbling as it does for impressing your most health-curious (or cauliflower-hesitant) friends. And if you’re the dip-everything-in-sauce type? Don’t skip the optional creamy Vegan Ranch—in our plant based recipe book (available in our Cinch store on Shopify) Ready in 35 minutes. Gone in about 3. Read More

Breakfast Rosti

Thanks largely to my pal Jen Elwood, (Instagram @vegan_jen_) I’ve been forging a mainly plant based eating path over the past few months – how about you? I thought you might like this recipe (which isn’t actually vegan what with the yoghurt – although you could sub in a vegan version such as coconut yoghurt) as honestly, what’s not to like about veggies for breakfast. This is such a refreshing change from avo on toast which really has been done to death. I would add in some fresh or roasted cherry tomatoes with lots of salt and pepper too. Try it in the air fryer to limit extra oil and add extra crunch Read More

Cinchy Morning Energiser Smoothie

The Cinchy Morning Energiser Smoothie is delicious. With every sip, you'll feel like you soaking up the rays in fabulous Fiji! Read More

Recipe of the Week: Chocolate Baked Oats

If you are an early morning exerciser who normally eats breakfast after training, this is perfect to refuel post training, and with a whopping 30g of protein you're off to a great start to your day! Read More

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