Zucchini slice is the perfect savoury snack for spring.

Lusciously decadent bars of soft fruit and crunchy nuts to give you the energy you need to power through the day. You'll need to start this recipe a day ahead, and you'll need a 20cm square cake pan. Grab-and-go muesli bars

“This muesli cookie is packed full of wholesome apricots, cranberries, coconut and organic oats then enhanced with the addition of pumpkin which replaces the eggs and adds a boost of fibre and plant-based antioxidants and vitamins." – Teresa Cutter. This recipe is an edited extract from Earth To Table by Teresa Cutter (The Healthy Chef, $49.95), available from thehealthychef.com

Use up any overripe bananas with this breakfast or afternoon tea loaf.

“The best part about bakes featuring zucchini is that you can just about guarantee they’re going to be moist. While the batter cooks, the shredded zucchini sweats. Have a play with your own additions and aromatics for this one. And tip in some chopped soft green herbs, too.” – Alice Zaslavsky

These pancetta and egg muffins are the perfect way to use up any leftover charcuterie bits.

These sweet and salty snack bars by Danielle Alvarez are made from everyday pantry staples.

"A pretty, meat-free dish that is super-easy to make" - Silvia Colloca.

This comforting brunch will make your Sunday.

Pear muffins with a coconut crumble? Sign us up.

These healthy bars are the perfect grab-and-go breakfast.

These sweet and syrupy muffins are the best way to treat the 3pm blues.

“Smuggle vegetables into the lunchbox with this frittata packed with broccolini, peas and zucchini, and rounded off with goat’s cheese” – Silvia Colloca. You'll need a 24cm non-stick ovenproof frypan.

With sweet white choc balancing sharp rhubarb and apple, these muffins will have you smitten the minute they come out of the oven.

Nothing says good morning like this banana and yoghurt loaf.