This recipe really is super quick to make, I always have a pack of puy lentils in my cupboard for quick meals like this and this recipe is naturally nut free if you use the tahini option (this is ground sesame seed paste, it’s like the seed version of nut butter) which you can find in the world food section of the supermarket or at health stores but you can always just use almond butter if you aren’t allergic to nuts.
Furthermore, this meal counts as 2/5 a day with barely any effort, hooray for lazy girl cooking!
If you aren’t making this for two people then the second portion makes a great lunch for the next day too.
Let me know what kind of curry combos you guys use if you try it.
Tired of your boring same old omelette?
Then spice it up (literally and metaphorically) with this Moroccan version which uses cumin, hummus for creamy decadence and added lentils which not only bulk it out with added veg but provide some plant protein and fibre to the dish as well!
Brilliant beans and lovable lentils
Lentils and pulses/beans are such a great food staple, they’re cheap, packed with a type of fibre that your gut loves and most give a decent protein hit too which all means they also keep you full.
Another bonus is that beans and pulses can blunt energy release when paired with high carb foods, so if you’re having that white rice then one way to blunt the insulin spike is to add beans, which is a delicious way if you ask me.
This is because the beans will block an enzyme that’s needed to break down the starch and carbs in the other foods meaning you don’t get as much of an energy spike, woo!
A study across various countries examining bean/pulse intake in elderly people found that regardless of what country they came from (which is interesting as diets can vary widely) for each 20g increase in bean/pulse consumption this led to a 7-8% decrease in mortality, so eat up folks!
I often wonder if it’s just me but when I make food into slices it automatically makes it seem more interesting/fun, but what I also love about this recipe is that it’s so easy to throw together, is jam packed full of plants and spices plus it means you can use up whatever veg you have lying around the fridge or freezer.
For this recipe I used mostly chickpea flour/gram flour which can be easily found in the World section of the supermarket so don’t fret and is quite cheap too as it’s made from chickpeas (can also include split peas) but also gives extra fibre and protein to the recipe which is a bonus. I wouldn’t recommend substituting this flour as it’s quite absorbent and gives a thickness to the recipe which is fairly unique and can’t really be mimicked by any other flour that I’m aware of.
Mix of split peas & chickpeas
Serving suggestion: I like to serve these with a drizzle of chilli infused oil or hummus and an extra sprinkling of nutritional yeast on top of some salad leaves. You can also use a thick yogurt & chipotle paste dip.
As it’s coming up to Halloween in the next few weeks you’ll have access to/probably end up with lots of leftover pumpkin or squash which means this is a great savoury pancake recipe to use it up in and also makes a tasty, nourishing dinner.
I’ve also included a “cheats” version here for anyone who doesn’t have the time to cook the squash beforehand or maybe never roasts a bunch in the first place to have any leftover, so don’t worry I’ve got you covered, which means even time poor people don’t need to miss out on this one.
For this I use baby food purees, it may seem strange but I think these are a god send sometimes! You can pick up purees from the supermarkets in the baby food section which makes this recipe super easy and I think a great way to enable folks to make quick, homemade food without much fuss. If you can find it, you could also use canned pumpkin.
This recipe is such a mix of many others that I struggled to name it (clearly), but the title does sum it up pretty well.
It involves wraps that are sweet, that I like to have for breakfast (lunch is great too) but it’s fun to cut them into slices so that it resembles a pizza (also a great way to encourage kids to eat them and the fruit on them).
These are a great way to use up any leftover wraps before they go stale and are super quick to prepare in the mornings meaning you get a nutritious breakfast with minimum effort AND makes a change from porridge (even though I adore porridge).
If you know what baobab tastes like then you’re probably thinking to yourself that these two flavours don’t belong together but trust me they reeeeally do!!
This is my new favourite kale crisp flavour, seriously I can’t get enough of it these days, it’s one of those flavours you just have to try to know how good it is.
Plus it makes a nice change for me as most of my favourite kale crisp recipes involve making a coating from nuts and seeds so it’s good to be mixing it up here and the baobab also adds even more vitamin C to the already Vit C jam packed kale.
For those of you who don’t know what baobab is, a short summary is: it’s a fruit that naturally dried on the plant and is then ground into a powder. It has a mild citrusy sweet flavour (like natures sherbert) but is low in sugar and high in antioxidants and Vit C, with 1 tablespoon containing between 30-38% of your RDA for Vit C, depending on the brand you get.
It’s such a versatile food and can be added to smoothies, baking, yogurt and porridge.