Balanced, Beautifully — January Edition

Balanced eating doesn’t have to be complicated — it just needs a little intention.

In our Balanced, Beautifully — January Edition, Glow with Liv shares a simple approach to building balanced meals across the day, using nourishing ingredients and thoughtfully composed bowls. From a light, high-protein breakfast to a fresh, flavour-packed lunch and a comforting, balanced dinner, each recipe is designed to support energy, satisfaction and ease.

These are healthy bowl recipes you’ll want to return to — simple, flexible and designed for everyday life.

BREAKFAST
YOGHURT BOWL WITH FRUIT, CHIA & NUT BUTTER

This simple yoghurt bowl is designed to start the day feeling light yet satisfying. By balancing carbohydrates, fibre, healthy fats and protein, it’s an easy breakfast that supports steady energy and can be adapted to whatever you have on hand. Perfect for busy mornings or slow starts alike.

INGREDIENTS
Greek or coconut yoghurt
Fresh fruit of choice
1 tsp chia seeds
1 tsp nut butter
1 high-protein cookie of choice, crumbled

METHOD
Spoon yoghurt into a bowl as the base.
Top with fresh fruit and sprinkle over the chia seeds.
Add a spoon of nut butter.
Finish with the crumbled high-protein cookie and serve immediately.

GET THE LOOK
Lunch Set (limited edition colours)
Sorbet Nesting Bowls

LUNCH
GRILLED ZUCCHINI & CORN SALAD WITH MANGO AND AVOCADO

Fresh, colourful and full of texture, this lunch bowl brings together grilled vegetables, sweet fruit and crunchy seeds for a salad that feels both refreshing and nourishing. It’s ideal for warm days, make-ahead lunches or whenever you’re craving something light but satisfying.

INGREDIENTS
2 zucchini
1 red onion
3 corn cobs
4 handfuls arugula
1 avocado, diced
1/2 mango, diced
1/4 cup pumpkin seeds
Olive oil
Lemon juice
Salt and pepper

METHOD
Slice the zucchini into thin rounds and grill until lightly charred.
Roast the corn, then cut the kernels from the cob.
Slice the red onion into thin strips.
Lightly toast the pumpkin seeds until golden.
In a large bowl, combine arugula, zucchini, corn, onion, mango and avocado.
Whisk together olive oil, lemon juice, salt and pepper, then drizzle over the salad.
Top with pumpkin seeds and toss gently to serve.

GET THE LOOK
Lunch Set in Eucalyptus
Nesting Bowls in Sky

DINNER
GRILLED CHICKEN WITH QUINOA & GREEK YOGHURT TZATZIKI SALAD

This dinner bowl is comforting, balanced and deeply satisfying without feeling heavy. Protein-rich grilled chicken, fluffy quinoa and a fresh Greek yoghurt tzatziki-style salad come together for a meal that feels grounding and nourishing at the end of the day.

INGREDIENTS
100 g dry quinoa
2 chicken breasts
2 tomatoes
1 cucumber
1/2 red onion
1 cup Greek yoghurt
50 g feta cheese, crumbled
Parsley
Lemon juice
Olive oil
Salt and pepper
Paprika powder
Garlic powder
Onion powder

METHOD
Cook quinoa according to packet instructions and set aside.
Cut chicken breasts into smaller pieces and coat with paprika, garlic powder, onion powder, salt and pepper.
Heat olive oil in a pan and grill the chicken for around 5 minutes per side, until golden and cooked through.
Dice the cucumber, tomatoes and red onion.
In a bowl, combine vegetables with Greek yoghurt, feta, parsley, lemon juice, salt and pepper to create a tzatziki-style salad.
Serve the grilled chicken over quinoa with the yoghurt salad on the side.

GET THE LOOK
Lunch Set in Blush
Nesting Bowls in Blush