Looooong title, but I couldn’t skip any of the details here! These have officially become a new staple in my kitchen. They’re perfect to grab and munch on in a rush, or if you’ve got the 4PM flag that just wont budge. These bars of goodness are sweet and bound to boost your energy! The best part…. they take about 5 mins to throw together and the ingredients are easy to get your hands on… In fact, you probably already have it all in your cupboards!
INGREDIENTS (makes 4 large bars)
- 1/2 cup of raisins
- 1/2 cup of oats
- 1/2 cup of pumpkin seeds
- 1/3 cup of almonds
- 2 1/2 tablespoons of honey
- 1/8th of a cup of sunflower seeds
- 1/4 cup of flax seeds (much cheaper than chia… but chia can be used instead!)
- 1tbsp of nut butter
- 1 ripe banana
- -optional- a teaspoon of ground ginger (I prefer my bars without as I think the natural flavours work perfectly with the sweetness of the honey… But it’s totally your choice!)
- Pulse the banana in a blender, then mix in the honey and almond butter until it’s all combined.
- Stir into the rest of the ingredients in a bowl, line a baking tray and cook for 20 mins. After 10 mins cut into bars. Leave to cool for about 15 minutes after baking.
- Keep in an air tight container for up to 5 days.
Now, I am a HUGE fan of French toast. I could eat it constantly; be it day or night. So when I switched to a healthy diet and decided to cut out bread 80% of the time… This recipe saved me from losing the plot.
So essentially it is French toast minus one key ingredient: The bread. So, essentially it’s simply an omelette with a delicious twist. This is the perfect brekkie to satisfy your sweet tooth whilst being completely healthy, comforting and nourishing. I’m afraid this recipe isn’t vegan… but any of you egg lovers out there are in for a treat!
INGREDIENTS: Makes one small omelette (Double the ingredients for more, more, more!)
-One large egg, beaten.
– One tbsp of ground cinnamon (Use less if you’re sensitive to cinnamon, but I go all out!)
-A splash of milk
-Coconut oil for the frying pan (I use coconut spray oil)
- Add the cinnamon and the splash of milk to the beaten egg and mix well. Spray the oil into a heated frying pan and pour in the mixture, spreading it evenly across the pan.
- Wait for the omelette to cook through, there’s no real need to flip it unless you want to.
- Enjoy served with fresh fruit, yogurt or cottage cheese! I think banana goes best with this recipe, but whatever floats your banana boat! ❤
Okay… Admittedly there is a clear difference here between regular flapjacks and normal flapjacks. However, that difference is DELICIOUS. I made these when I couldn’t sleep a few days ago, at about 1am in the morning… But they were so warm, soft and perfect I was pretty pleased! They’re totally vegan, and take such little time to make! They’re great to just have lying around the kitchen, it’s much easier to munch on these than junk food, and they leave you feeling so much better both mentally and psychically!
INGREDIENTS: Makes 12 squares
– About 180g-200g of oats ( I used rolled in the photos… but traditional oats would be better for more traditional flapjack!)
– 1 over-ripe banana, mashed.
– 3 tbsps of maple syrup
-3 tbsps of almond butter
– 1 tbsps of oil (I used olive, but now I’ve learned more of the dangers of cooking with olive oil at high temperatures so I think coconut oil would be the best bet!)
- Preheat the oven to 180 degrees C for a fan. Add the mashed bananas, almond butter and oil into a saucepan and heat until well mixed and somewhat runny. Add this to the oats and mix it all together well. Press the mixture firmly into a baking dish, and bake in the oven until golden on top, so about 15/20mins.
- Wait for them to cool before slicing up into squares! Try any nut butter you like for different varieties, or add some crushed almonds and raisins for an earthy twist!
Words cannot describe the flavour in this squash. It’s amazing; so earthy, wholesome and nourishing. The great thing about this recipe is that you can either slice the squash into trips like I have, just under an inch thick, and serve it as the main dish. Or, you can cut the squash into cubes and serve as a side! Wonderful!
- Medium sized butternut squash (about 1/3 per person, cut however you want!)
- Some olive oil (I used spray olive oil!)
- About 1tbsp of cinnamon per 1/3 of squash you use
- Italian seasoning
- Preheat the oven to 200 Degrees C.
- Spray some oil into a baking tray and lay in the squash, so it’s all in one layer spread around the tray. Spray a few sprays of oil over the squash.
- Add the cinnamon, and the seasoning. Mix it around the tray so all the squash is covered.
- Bake in the oven between 20-15 minutes until soft and tender.
- Enjoy! ❤
This recipe is an interesting one… I’m still working on it a little. It can either go very right or very wrong in terms of it holding together as a crust. The first time I made this, it fell to pieces! However, it was still super yummy even all crumbled up! But this is the method to make the vegetarian or vegan option that should hold together perfectly. Try adding some mint for an extra fresh take on this pizza alternative ❤
- 400g of broccoli (you could go half cauliflower and broccoli if you wanted too…but it makes it weaker)
- 1/4 cup of peas
- One beaten egg (if you’re vegan, use 4tbsps of chia gel; made from 4tbsps of chia seeds soaked in water for 10 minutes until a thick gel forms. Use about 12tbsp of water)
- Italian seasoning
- 1tbsp of ground oatmeal (this is to help thicken and hold it together)
- Salt and pepper
- 1tbsp of olive oil
- All the toppings you’d want! (I used pan-fried courgette, pepper and onion, with a slice of grilled apple!)
- Boil the broccoli and peas until they’ve cooked fully and are soft. Drain the water away and make sure there’s no excess water. Place it in a food processor and pulse until it turns super grainy; almost like a broccoli and pea flour!
- Preheat the oven to 200 degrees C.
- Use about 2 cups of the flour if you’re serving for 2 people. Mix in a container with the egg (or chia gel), salt, pepper, ground oatmeal, Italian seasoning and 1tbsp of olive oil.
- Lay on a baking tray on top of a piece of grease proof paper, in one large circle or smaller ones. Makes sure they’re not very thick as they won’t cook through!
- Bake for about 17 minutes… until the edges looks crispy and delicious!
- Remove and add toppings! Bake again for a further 5 minutes.
- Enjoy this pleasing pizza alternative ❤
This pudding is sweet, nourishing… but most importantly PURPLE! It’s so easy to make and requires very little effort!
INGREDIENTS: Serves 1
- Chia seeds (I use black chia. Heads up on chia seeds which can be pricey. Sainsbury’s sell their own brand of chia seeds for £1!)
- 100ml almond milk
- Vegan yogurt (I used coconut Alpro)
- Half a cup of frozen blueberries
- One banana
- Melon wedge (for decoration)
- Add 100ml of almond milk to a container. Add two and a half tablespoons of chia seeds and stir into the milk. Now, add a teaspoon of vegan yogurt to thicken it up a little!
- Defrost the blueberries and take half of them away. Use one half for the topping, and crush the other half with a fork to excrete all the juice you can. Pour the blueberry juice into the almond chia mix, and stir until the colour is evenly spread. Dispose of the juiced blueberries.
- Cool in the fridge over night.
- Peel the banana and mash-up half of it, and lay it on top of the chia pudding.
- Slice the other half up and decorate the top of pudding. Add the other half of blueberries to the top and the melon wedge if you’re decorating completely!
- Enjoy the empowering flavours after mixing the whole thing up (and after a cheeky insta snap!).
This is such a quick and flavoursome bowl of goodness anyone can enjoy! I make mine quite spicy, and love to have it with prawns. However this is completely optional and you can switch out the prawns for chickpeas to make it completely vegan! The amount of spice you use it totally up to you as well. There’s so many flavours in this bowl it’s impossible to miss out on the vast array of pure tastiness!
I call it a mandala bowl as I feel the way I’ve decorated it looks a bit like a mandala… although not a complete circle! ❤
INGREDIENTS: Serves 1
- 80g of Prawns (or chickpeas)
- 1 x 400g can of tinned tomatoes
- 70g of garden peas
- One small carrot (chopped)
- Half a small aubergine (sliced and halved)
- 4 button mushrooms (sliced thinly)
- 1/4 of an orange bell pepper (sliced into strips)
- Garlic and tomatoes purée
- Chilli powder
- Chilli flakes
- Olive oil
- Italian Seasoning
- Lay the aubergine, carrot and mushrooms in a large baking tray, drizzle with oil and coat evenly. Dust some Italian seasoning over the top and bake at 200 degrees C, for 20 minutes. Make sure they’re roasted to perfection, if not; give them an extra couple of minutes.
- Pour the tinned tomatoes into a pan and bring to a simmer. Add in the peas and prawns (defrosted). Or the chickpeas if that’s what you’re using. Add two teaspoons of chilli powder and a teaspoon of chilli flakes if you like it hot… but it not, add less, or leave it out completely! Add a teaspoon of tomato, and half a teaspoon of garlic purée then let bubble for about 10 mins.
- Head a saucepan and pan fry the strips of bell pepper with a tiny bit of oil (I use spray olive oil) until soft.
- Pour the tomato from the pans into a serving bowl, then decorate with the roasted veggies and a small handful of rocket! Before enjoying, mix everything together. ❤
VEGAN BISCUITS EVERYONE! This is an original recipe which I am sooooo proud of! As you know, vegan treats tend to contain an abundance of nuts. Nuts contain a lot of healthy fats; which can be a problem in high quantities… Also, nuts are very expensive. I don’t have the budget to blow 250g of almonds just for one batch of cookies! SO, here is THE GREATEST vegan biscuit recipe which contains absolutely NO NUTS! I use oats instead 🙂 Warning though… these are highly addictive due to their high rating of yumminess ❤
INGREDIENTS: Makes 15 small biscuits
- 70g of rolled oats
- 90g of buckwheat flour
- 40ml of maple syrup
- 1 tablespoon of cinnamon
- 1 teaspoon of chia seeds
- 80ml of water
- Pulse the oats in the blender until it forms a flour.
- Preheat the oven to 180 degrees C for a fan.
- Add in the rest of the ingredients into the blender and pulse until smooth and sticky. BE AWARE THAT THIS MIXTURE IS HIGHLY STICKY!
- Sprinkle work top and rolling-pin with flour, and spread the dough out equally flat (you’ll want it about 2cm deep). Use a cookie cutter to cut out your cookies!
- Grease a baking tray with spray oil (I use coconut spray oil) and lay in your shapes.
- bakes for 20 minutes until golden brown.
- Enjoy the crispy treats!
Keeping healthy is a real challenge for us students… And for really busy people climbing the career ladder. What’s more important… A protein packed kale smoothie for breakfast, or finishing your work for the deadline which hit its 2 hours? The answer is quite frequently the deadline– understandably. However, if you make the right choices of food for breakfast, then your day will be empowered and you could crack out 4 of those assignments if you put your mind to it! So here is a recipe perfect for us busy bodies, that are too distracted to focus on baking at the time. This yoghurt pot is packed with flavoursome and fresh fruits, granola goodness and some nuts to pack you full of energy!
After Prep the Night Before
I can’t express how delicious the flavours are in this recipe. I honestly recommend not swapping out any of the ingredients here, unless you really, really hate them… Or are allergic. This is because they all mix so perfectly together ❤
INGREDIENTS: Serves 1
- Half a container of yoghurt. This can be vegan, or not. Use as much as you want to suit your appetite. This is the base! (I used Alpro coconut).
- A larger wedge of cantaloupe melon. Fresh or frozen. Tesco usually have 2 melons for £3 deals! This is a really important part of this breakfast as it’s the main flavour provider, and the second layer!
- A handful of frozen mixed berries. Can be defrosted or fresh too! I usually make mine the night before so I let the berries melt overnight.
- Half a chopped banana… or the whole thing if you fancy!
- A few almonds for a healthy fat boost 🙂
- 1/4 cup of coconut granola. The coconut is a really important part of the granola you use. I used to use Sainsbury’s own brand coconut granola but they seem to have stopped making it. I found Rude Health Chia and Coconut granola on offer in Sainsbury’s for £3… A bit expensive but it does last. I also can’t stress how yummy this granola is so I highly recommend!
- Add the yoghurt to a cup, bowl, or other serving container. I used about 4 table spoons: but please use as much as you want to eat!
- Blend the cantaloupe until it’s a juicy smooth pulp. Pour this over the yoghurt to form the second layer.
- I used some of the banana slices to form a bed over the top of the cantaloupe pulp in order for the granola and berries to stay on the top layer… But this is for presentation only so don’t worry about this step too much!
- Add the other slices of banana, in sort of layers at the back of your serving container. You can see how I’ve arranged them in the photo above!
- Add the mixed berries on top.
- Add the 1/4 of granola and the almonds.
- Before enjoying, mix everything together! Let the flavours combine and create the biggest burst of flavour you’ll experience all morning! ❤
This was my lunch today. The flavours just complemented each other so well; it was sweet, exotic and so tasty! The point of this lunch was to show everyone that food which looks and tastes beautiful, can be REALLY cheap to make. This recipe was made from normal ingredients found in normal family homes! Nothing alien in this bowl…
INGREDIENTS: Serves one
- One small-medium courgette (otherwise known as zucchini)
- One regular sized carrot, peeled
- One pear, cut into strips
- 1/4 cup of brown rice (I use Sainsbury’s own!)
- 4 inches of a cucumber
- 4 cherry tomatoes
- 1/4 of a yellow bell pepper
- 1 tbsp of Yellow Bell Pepper and Lemon Hummus (RECIPE BELOW :D) Or normal hummus from the store
- Dried coriander
- Lemon wedge to garnish
- Start by using a potato peeler to grate the courgette and carrot into ribbon strips. Mix them together and lay them into a serving bowl.
- Cook the brown rice on the hob until fluffy. Meanwhile, chop up the cucumber, tomatoes and pepper into tiny little chunks. Mix these together in a bowl.
- Add some spray olive oil (3-4 sprays) into a frying pan, and add in the pear slices. Cook for a few minutes on each side until they are soft and slightly golden.
- When the rice is cooked, drain it, and add it to the chopped bowl of veggies. Add a teaspoon of dried coriander and mix it all together.
- Serve the rice mix in the middle of the ribbons already in the serving bowl. Add a dollop of hummus to the side. Lay the pear slices over the rice and serve with the lemon wedge.
- Before enjoying, squeeze the juice of the lemon over the whole bowl for a zesty and energetic flavour fizz!