Plates in Balance — Your March Menu

As the season begins to shift, Glow with Liv returns with another Balanced Plate edit — this time centred around meals that feel nourishing, satisfying and easy to build into everyday rhythm.

The focus isn’t complexity, but balance. Protein to keep you satisfied, colourful vegetables and grains for steady energy, and just enough indulgence to make each plate feel genuinely enjoyable.

This menu moves from a chocolate-forward breakfast that still supports steady mornings, to a vibrant roasted vegetable bowl for lunch, finishing with crispy baked chicken that delivers comfort without the heaviness.

Three balanced plates designed to keep you fuelled, satisfied and glowing through the week — with pieces designed to move seamlessly from prep, to serving, to storing what’s left for later.

 

 

BREAKFAST 

OVERNIGHT TRIPLE CHOCOLATE WEET-BIX

Breakfast can still feel indulgent while supporting steady energy — and this overnight bowl proves it. Weet-Bix provides slow-digesting carbohydrates, while Greek yoghurt and protein powder add a protein boost to help keep you satisfied through the morning.

Dark chocolate brings richness, pomegranate adds brightness and fibre, and whey crisps give the bowl a satisfying crunch. It’s indulgent enough to feel like a treat, but balanced enough to anchor the start of your day.

INGREDIENTS
2 Weet-Bix
½ cup milk of choice
½ cup light Greek yoghurt
1 scoop chocolate protein powder
50g dark chocolate
1 tbsp coconut oil, melted
Whey protein crisps
Handful of pomegranate

METHOD
In an Extra-Small Styleware bowl or other container, combine the crushed Weet-Bix and milk, pressing down firmly to form the base.
Mix the Greek yoghurt with the chocolate protein powder until smooth.
Spread the yoghurt mixture over the Weet-Bix base.
Sprinkle with pomegranate and whey crisps.
Pour the melted dark chocolate and coconut oil mixture over the top.
Refrigerate overnight (or at least 15 minutes) before serving.

 

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LUNCH

ROASTED PUMPKIN & CAULIFLOWER SALAD

Lunch is where balanced plates really shine — combining fibre, healthy fats and protein to keep energy steady through the afternoon.
Roasted pumpkin and cauliflower bring warmth and depth, quinoa provides plant-based protein and slow-release carbohydrates, and avocado adds nourishing fats that help make the bowl satisfying and complete.
Finished with a vibrant turmeric tahini dressing, it’s colourful, flavourful and just as good for dinner as it is for lunch.

INGREDIENTS
1 small head cauliflower, cut into florets (roughly 3 cups)
2 cups diced pumpkin or butternut
Olive oil, to coat
1 tbsp smoked paprika
2 tbsp Moroccan spice blend
1 tsp turmeric
Salt and black pepper

Turmeric Tahini Dressing
¼ cup tahini (runny is best)
1 tbsp maple syrup
1 tsp turmeric
½ tsp garlic powder
Juice from 1 lemon
Water to thin as needed (about 1–2 tbsp)
Pinch of salt

1 avocado, sliced
2 cups cooked quinoa
2–3 cups arugula
½ red onion, sliced
⅓ cup pomegranate
⅓ cup pumpkin seeds

METHOD
Preheat the oven to 200°C.
Mix the smoked paprika, Moroccan spice blend, turmeric, salt and pepper in a Styleware Nesting bowl.
Add the cauliflower and pumpkin to a baking tray.
Drizzle with olive oil and toss with the seasoning to coat evenly.
Roast for about 35 minutes until golden and tender.
To prepare the dressing, combine tahini, maple syrup, turmeric, garlic powder, lemon juice and salt.
Add water gradually until the dressing reaches a pourable consistency.
Once the vegetables are cooked, allow them to cool slightly.
To assemble, add quinoa, arugula, roasted vegetables, avocado, red onion and pomegranate to a Nesting bowl.
Drizzle with the dressing and toss gently to combine.
Store in the fridge for up to three days with lid on, though best enjoyed fresh.

 

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DINNER

CORNFLAKE BAKED CHICKEN

Dinner leans into comfort this month. Lean chicken provides high-quality protein to support satiety and recovery, while baking instead of frying keeps the dish lighter without sacrificing crunch.
The cornflake coating delivers that golden crisp that makes the dish feel satisfying and nostalgic, while still fitting neatly into a balanced plate.
Serve alongside a fresh salad or roasted vegetables for an easy weeknight dinner that’s simple, nourishing and very hard to stop at one.

INGREDIENTS
600g chicken tenders
½ cup milk of choice
2 eggs
4 cups cornflakes
1 tsp paprika
1 tsp sugar
½ tsp salt plus more to taste
¼ tsp pepper plus more to taste
Good quality olive oil

METHOD
Preheat the oven to 220°C.
Place the milk and eggs in a Styleware Nesting Bowl; whisk to combine.
In a food processor, pulse together the cornflakes, paprika, sugar, salt and pepper until coarse crumbs form.
Pour the cornflake mixture onto a plate.
Season the chicken pieces with salt and pepper to taste.
Dip each chicken piece into the milk mixture, then roll in the cornflakes.
Place the chicken on the baking sheet in a single layer.
Drizzle the tops of the chicken tenders with olive oil.
Bake for 15 minutes or until chicken is cooked through and crispy.
Serve with a salad.

 

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