I love using seasonal pumpkin or squash for warming, hearty stews during the colder months. The warmth from the curry paste really contrasts nicely with the mild natural sweetness from the tomatoes to create a really comforting meal.
This recipe is so easy to make and requires just a handful of cheap store cupboard ingredients. Plus it only requires one pot which means less washing up afterwards which is the bane of my life sometimes!
I used pumpkin and beans in this recipe but you could also chuck in whatever other veg you have going spare in the fridge or simply to bulk out this meal and add extra goodness to your diet that day. Remember, the more variety of fibre and plant based foods you get in your diet each week, the better your gut health will be in general.
The second serving makes a great lunch the next day or speedy dinner. I love coming home to this knowing that it ready to go after just a few minutes of reheating and saves me cooking that night again. I actually got addicted to this that I made this recipe like 3 times in 9 days because it was so easy and yummy.
This low carb, grain free “muffin” that can be made in a matter of minutes is a lifesaver for when you want a sub for bread or to bulk out a meal or even a quick breakfast.
It takes seconds to whip up and only a minute & a half in the microwave to cook, you can gather/make your filling while it cooks which makes it a great quick, easy, crap free meal option, suitable for even keto, paleo and grain free diets.
Once cooked, you can slice into rounds and serve whatever you like on top or use it as a substitute for bread for soups/spreads etc.
I like to have sauteed mushrooms and avocado with mine for a light dinner or savoury breakfast.
This is also a great reduced carb option for the colder weather as once the temperature drops, we tend to overdo the comforting carbs so this one will help balance out your meals on rest/less active days.
This savoury pancake recipe is packed full of veg and fibre plus is great for a quick cook meal any time of the day, double up the recipe to make seconds for the next days lunch. It’s so versatile as well because you can serve it with your favourite dressing or sauce and use up any spare salad that’s lying around your fridge too.
Grain free high fibre chickpea flour-where you find it?
I use chickpea/besan flour (made from baby chickpeas or split lentils) which is super cheap and can be found in large Asda or Tescos, find it in the aisle where you get canned coconut milk. It’s a great way to ramp up your fibre but do remember it is different from usual flours so will have a more dense texture to it but it’s not a big problem in savoury recipes.
These taste and smell like pizza when they’re baking because of the combination of flavours I used, mainly the Italian herbs with the cheese and tomatoes but you can tailor these to suit your own flavours (see my optional add ins below). They’re also made with low carb almonds and coconut flour meaning they’re low carb/keto friendly and suitable for anyone who needs to watch their carb intake.
great for a lunchbox
Courgette in this recipe might seem weird at first but trust me, it keeps these really moist and means you don’t have to go through a step of squeezing out the excess water and adds in extra nutritional goodness plus fibre. Because I use bun cases to cook these in, they also make handy lunchbox additions or quick on the go snacks.
This savoury twist on the flapjack recipe uses earthy beetroot, creamy feta and tangy vinegar for a flavour filled flapjack!
A savoury flapjack may sound weird but it really works and is a great way of getting this wholegrain into your diet if you don’t like porridge in the morning or prefer something else for breakfast.
I just love the colour that beetroot lends to recipes but I know most people don’t like its earthy taste which is why I pair it with creamy tangy feta which is a great combination.
I also use pre cooked vac pack beets for easiness plus it’s a great staple to have in your fridge to whip up recipes like this or bulk out meals at short notice.
This combination of creamy coconut, hot harissa and sweet pops of pomegranate seeds on these chickpea pancakes is a dream mixture and great plant based meal full of goodness. There’s antioxidants in the pomegranate seeds, good medium chain, easily digestible fats in the coconut, spices in the harissa paste and fibre and protein in the chickpea flour (which you can get in the supermarket btw).
I really like this meal when I’m craving something different from the usual dinners and flavours you typically rely on and gives you a way to consume more pomegranate seeds which are packed full of Polyphenols which some people probably aren’t getting enough of.
Cooking with chickpea/gram flour
If you’ve never made chickpea flour pancakes/mixtures before, just note that it’s slightly different from usual flour so it won’t be as light but is great for savoury meals and provides a good thick texture to the recipe. They also need to be cooked out a bit longer than regular pancakes, they don’t brown quickly so don’t worry about them burning easily. Check out my veggie slices made with chickpea flour for another idea on how to use it.
TIP: for best digestion if you have time to soak the flour and water together for an hour/up to a few hours then this enhances digestibility and nutrition