Savoury kale crepes

Who doesn’t love a crepe?
Although most tend to be sweet I have had one or two fantastic savoury ones which inspired me to make my own version.

I decided to up the nutrition by adding some fresh kale (you can also use spinach) into the batter mix which I think is a great way to sneak this green leafy goodness into your meals without noticing it, trust me, once your toppings are inside you don’t notice it at all! This is such a healthy, fun, easy way to squeeze lots of veg and goodness into your day so definitely give it a go!

Savoury kale crepes Breakfast Dinner Lunch

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Raspberry ruffle overnight oats

Super easy, super tasty, healthy raspberry ruffle overnight oats!
I love creating dishes that make me feel like I’m having dessert for breakfast, (if truth be told, it’s how I get myself out of bed some mornings or else I would never leave it).

✔No chopping or blending needed
✔Can be made in a portable plastic container so you can bring it with you on your commute
✔You can also include a tablespoon of protein powder if you’re using it after an early morning workout

Raspberry ruffle overnight oats Breakfast vegan

There’s not much prep to this brekkie, so it can be made the night before then the next morning just chuck on some raspberries and you’re sorted, this means minimal time required in the morning, even on busy days you’re still set up right with some slow energy release fibre, good fats and berry goodness meaning there’s no excuse not to eat well before a hard day (which is all the more reason to nourish yourself so you don’t crash and burn).

Raspberry ruffle overnight oats Breakfast vegan

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Halloween pumpkin pie banana bread

Put that pumpkin flesh to good use this Halloween when all the carving is done.
This easy to make, naturally sweetened, nutritious, pumpkin pie spiced banana bread is such a great treat to whip up for the Halloween evening time meaning you get some proper food into you before indulging in some treats.

Halloween pumpkin pie banana bread Breakfast Desserts Lunch snack

Tip: You can use precooked canned pumpkin or squash if you want to make this at another time but don’t have any pumpkin-win!
For other pumpkin/squash recipes to use your leftovers in check out my:
spiced squash loaf cake
cashew butter squash flapjacks
mini pecan pumpkin pies

Halloween pumpkin pie banana bread Breakfast Desserts Lunch snack

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Autumn spiced baked fig & apple yogurt bowl

This recipe is perfect for the autumn/winter times of year due to the warming spices that somehow manage to bring a sense of comfort to you when it’s cold outside. Not only that but the spices are great anti-inflammatory foods and contain beneficial antioxidants too, all great especially as people tend to feel a little run down in the colder months.

Autumn spiced baked fig & apple yogurt bowl Breakfast Lunch snack vegan

I’ve made this recipe a few times now and although it’s optional I really liked the addition of some cinnamon flaxseed from Linwoods, plus this helps to boost the beneficial omega 3 fat content (which can be increased further if you use an organic dairy yogurt).
Autumn spiced baked fig & apple yogurt bowl Breakfast Lunch snack vegan

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Cinnamon raisin cashew quinoa porridge

Normally I’m not a big fan of quinoa but to diversify my food I do like to include it in some recipes where possible but because I’m not overly fond of the flavour I do prefer it to be in a recipe that’s sweet or has a lot of flavour running through it which is why I chose this recipe. The juicy raisins plus sweet, fragrant cinnamon provide great flavour plus a generous helping of creamy cashew butter finishes it off nicely.

Cinnamon raisin cashew quinoa porridge Breakfast vegan

I used the Pip & nut cinnamon cashew butter for extra flavour but plain cashew butter works fine too.
I’ve also used the new Pip & nut almond coconut milk that has no thickeners/emulsifiers, I found it really pleasant and with no separation between the milk and water even though there are no emulsifiers used in it. Thumbs up for this milk!

Cinnamon raisin cashew quinoa porridge Breakfast vegan

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Low sugar creamy beet & baobab smoothie

I always try to balance out my smoothies with some greens such as spinach & good fats to balance out the sweet fruit but I’ve taken it one step further and created a smoothie recipe that is particularly low in sugar but still tasty and satisfying. This one is perfect for people who don’t like to use the sweeter fruits in smoothies.

Low sugar creamy beet & baobab smoothie Breakfast snack vegan

Sweet veggies!
The creaminess for this recipe comes from avocado, which not only provides good fats but also fibre, the natural sweetness comes from some cooked beetroot and some baobab powder. Veggies like carrots and beets are actually sweet but most people don’t notice this as their taste buds are very accumulated to highly processed sugary foods, but when you eat a raw carrot on its own you really notice how sweet it can be but they tend not to blend that well and beetroot is great for the liver but also for regulating blood pressure so I decided to use it instead.
I used the vacuum packed pre-cooked beetroots that you can now get in all supermarkets, just to make life easier.
The baobab also provides a mild citrusy sweetness without loads of sugar and gives you a decent dose of Vit C as well.
Tip: You can find baobab on the Aduna website, in Holland & Barrett stores or online at Amazon.

Give yourself time
If you’re still new to/adjusting to an eating pattern that’s real food based rather than your usual processed one then feel free to add some more baobab into the smoothie for flavour as you may need time for your taste buds to adjust to less sweetness.

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