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Your Sneak Peek into Our NEW Summer and Winter Programs

Wondering what’s brewing in the IQS kitchen? We’ve got a host of new and exciting recipes for you to enjoy in our latest 8-Week Program. Here’s your first look into what’s on offer and why you won’t want to miss our best season yet!

If you’ve been toing and froing over whether to make those health dreams of yours a reality, now’s the time to take action. We’ll be here to guide you through the process – that’s what the 8-Week Program is for! Whether you’re looking to shake off a stubborn sugar addiction, improve your mental health or simply set yourself up for a future of wellbeing, we’ve got you covered. And it doesn’t have to be boring! Quite the opposite – we’re here to show you that it IS possible to enjoy delicious, hearty meals while nourishing your body. From chocolate pancakes and cheesecake to aromatic curries and pasta bakes, there’s not a stone we’ve left unturned in our mission to bring you satisfying meals that will have you actually enjoying living and eating well. These meals are packed with the nutrients known to keep you going throughout the day – think healthy fats, protein and iron – along with gut-boosting probiotics, fibre and antioxidants. All of our expert-crafted recipes are formulated to maximise taste while reducing sugar cravings and helping to regulate appetite. Even better yet, with these new summer and winter programs, you can choose a menu that suits your location around the globe to enjoy even more affordable, in-season produce. So, keen to know more about what’s in store for you when you sign up? Here’s you look into 3 of our favourites from the new program.

Pumpkin and Green Bean Risotto

This risotto is packed with flavour and makes for a warming winter meal. 


  • 15 ml extra virgin olive oil
  • 400 g pumpkin, any variety skinned and sliced into 1cm cubes
  • 200 g green beans ends trimmed, sliced
  • 2 sprig spring onions sliced
  • 1 medium garlic clove minced
  • 1 portion Cooked Basmati Rice defrosted
  • 1⁄2 cup green peas, frozen
  • 150 ml vegetable stock
  • 60 ml full-fat cream
  • 1 medium zucchini grated and excess liquid drained
  • 2 cups baby spinach leaves
  • 1⁄4 cup Parmesan cheese grated
  • 1⁄4 tsp sea salt
  • 1⁄4 tsp freshly ground black pepper
  • 1⁄2 medium lemon sliced into wedges to serve


  1. Heat a medium skillet over a medium heat, add in the olive oil and pumpkin and cook for 10 minutes, until soft.
  2. Add in the green beans, onions and garlic, and toss in the pan for 2 minutes. Add in the rice and peas and stir to heat through. Pour in the stock and cream and bring to the boil, reduce heat to simmer and leave for a few minutes until liquid has reduced. Add in the zucchini and leave to simmer for 3 minutes or until liquid has reduced.
  3. Stir in the spinach, Parmesan and salt and pepper. Divide between a container for lunch tomorrow and a plate for dinner tonight, serve both with a lemon wedge and a drizzle of olive oil.

Curried Parsnip and Butter Bean Soup

  • Ingredients:
    15 g unsalted butter
  • 1 small brown onion finely diced
  • 1 medium garlic clove minced
  • 2 tsp curry powder
  • 250 g parsnip chopped into 2cm chunks
  • 500 ml vegetable stock
  • 400 g butter beans, tinned drained and rinsed
  • 60 ml full-fat cream
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1⁄4 cup coriander, fresh roughly chopped
  • 2 slice sourdough bread toasted and buttered to serve


  1. Heat butter in a large saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion is soft.
  2. Add curry powder and cook for 1 minute until fragrant. Add parnsip, stock and beans. Bring to the boil. Reduce heat and simmer, uncovered for 30 minutes, until parsnips are tender.
  3. Remove from heat. Using a stick blender, blend until smooth. Alternatively, wait for the soup to cool and puree in batches in a blender or food processor. Stir through the cream and season to taste with sea salt and freshly cracked black pepper.
  4. Divide between a bowl and a lunchbox for tomorrow. Sprinkle with coriander and serve with one piece of buttered sourdough bread. Wrap the other piece of sourdough for lunch tomorrow.

Salmon Buckwheat Bowl

Is there a better pair than salmon and chilli? We’re all about combining explosive flavour combos – and trust us, there’s a lot more where this came from! 


  • 30 ml tamari
  • 15 ml apple cider vinegar
  • 2 tsp ginger, fresh minced
  • 1 pinch chilli flakes, dried
  • 300 g salmon fillets sliced into two pieces
  • 1 portion Cooked Buckwheat defrosted
  • 2 medium pak choy sliced in half longways
  • 200 g snow peas trimmed
  • 1⁄4 cup coriander, fresh leaves picked
  • 1 tsp white sesame seeds
  • 1⁄2 medium lemon cut into wedges, to serve


  1. Preheat a fan-forced oven to 220°C/425°F/Gas Mark 7. Line an oven tray with baking paper.
  2. Combine the tamari, vinegar, ginger and chilli in a shallow bowl. Add the salmon fillets and coat well. Transfer the marinated salmon to the prepared oven tray. Cook in the oven for 10 minutes, remove tray from the oven and place on buckwheat. Place tray back into the oven and cook for another 2 minutes until salmon is cooked through and buckwheat has warmed through. Flake salmon with a fork.
  3. While the fish is cooking, place a steaming basket over a small pot with 1 inch of water over medium heat. Place whole pak choy and snow peas into the steaming basket and steam for 2 minutes or until just tender.
  4. To serve divide Cooked Buckwheat, steamed greens and the salmon between a bowl for tonight’s dinner and a container for lunch tomorrow. Garnish with fresh coriander and sesame seeds. Serve with lemon wedges.

Sounds good, right? Well, what are you waiting for?! Join us for the 8-Week Program and we’ll help you change the way you look at food – and that doesn’t mean you have to follow restrictive diets or miss out on your favourite foods; we believe you can still enjoy delicious food without jeopardising your health. With celebrity chef Sarah Glover on our panel of experts, you’ll have an array of fun recipes at your fingertips, along with our own exclusive armoury of simple, tasty and healthy recipes for everything from daily meals to impressive entertaining. We know it can be hard to stick to your health goals – especially when you’re trying to manage it alone. When you sign up with us, you’ll have access to clear-cut meal plans, community support and exclusive access to our sugar-free content. Here’s what’s on offer:

  1. 8 weeks of meal plans and shopping lists.
  2. 90+ member-only recipes.
  3. Community forums to share your journey.
  4. Support and guidance from the I Quit Sugar team.
  5. Exclusive content from our panel of experts.

So, if you’re ready to ditch sugar and the host of maladies that come with it, it’s not too late to join. We’d love to help you get started on your health journey. Sign up HERE today!

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