Pumpkins and squashes are still bringing a burst of colour to our tables as we slip into winter. But aside from soups a lot of people ask me how they should use these cheap and plentiful veggies. They are certainly underrated as a side dish […]
Are these a cookie or are they a cake? With these Soft Pumpkin Cookies you can have your cake – and your biscuit – and eat it! The flavours in these really sum up autumn to me and the spices and sweetness of the vegetable […]
There are so many reasons to love this Spinach, Carrot and Coconut Salad. Firstly, it’s actually really easy to throw together with things that you probably already have in your fridge. Secondly, coconut in a salad? I know it sounds weird but trust me it works. This salad is an amazing base to add any protein you might have that needs using up too – it’s so tasty it will instantly transform your leftovers. Because of the mixture of lime and chilli, it really lends itself brilliantly to being served with Mexican or South East Asian dishes. I love this salad on its own, with fajitas or quesadillas or topped with marinated Thai style tofu. You can make the salad in advance and it travels well for picnics but make sure you dress it just before serving so that the spinach doesn’t go slimy.
Spinach, Carrot and Coconut Salad
- 250g baby spinach leaves, washed
- 1 large carrot, peeled, grated
- 3 tablespoons of desiccated coconut
- 1/2 a bunch (around 15g) fresh coriander, roughly chopped
- 1 lime
- 3 tablespoons of a flavourless oil like rapeseed, sunflower or groundnut oil
- Half a red chilli, deseeded, finely chopped
- Step 1 Roughly chop the spinach leaves a little.
- Step 2 Mixed the spinach, grated carrot, coriander, desiccated coconut together.
- Step 3 In a bowl combine the juice of the lime with the oil and chopped red chilli. If you can leave this to stand for half an hour or longer.
- Step 4 Drizzle the dressing over the leaves, toss and serve.
The humble sandwich can also be a fabulously healthy meal – if you make it correctly. It’s possible to combine the perfect blend of protein, veggies and slow-release wholegrain carbs to make a nutritious and filling meal which is quick to throw together or take […]
Some people are just not breakfast people. No matter how hard they try the idea of food in the morning does not work for them. While this isn’t true of me – I get it. But there’s no reason why they should lose out on all the benefits of breakfast.
This Berry Filling Breakfast Smoothie is not only easy to make but really nutritious, packing in a couple of your five-a-day and some oats for longer lasting energy. It’s not too thick and easy to throw together and can be made with which ever milk suits your diet. If you are pushed for time in the morning then just put all the ingredients into your blender cup, pop it in the fridge and blitz and go.
This can be made vegan and gluten-free by using the appropriate milk and oats. I use frozen berries as they are cheaper and more convenient.
Berry Filling Breakfast Smoothie
- ½ cup oats
- ½ cup frozen or fresh berries, mixed or of your choice
- ½ cup Greek style yoghurt (or coconut yoghurt if you wish)
- 1 banana
- 1 tablespoon of honey or maple syrup (optional)
- 1 cup milk of your choice
- Step 1 Simply place all the ingredients into a blender at the same time and blend really well until smooth.
Okay, now brace yourself, these chocolate muffins are (deep breath) egg-free, fat-free, dairy-free, gluten-free, sugar-free, nut-free, but definitely NOT flavour free! There is a good reason they are called Free From Everything Healthy Chocolate Brownie Muffins you see! I know what you’re thinking, what do […]
Curries are my go-to when I have random veggies to use up, lots of friends to visit or need to meal-prep some lunches in the freezer. I know a lot of people are scared of making their own curies from scratch and the list of […]
Having a naturally sweet energy ball at the ready in your fridge is brilliant if you are trying to cut down on your chocolate and candy intake – by filling up on the good stuff you won’t crave the rubbish! And the great thing about these Pineapple and Ginger Energy Balls is not only will they give you the sugar fix you are looking for, they will also give you a slow-release boost rather than a sugar high followed by a crash.
The ginger in these gives them more of a ginger biscuit tang, it doesn’t make them hot and spicy. The warmth is delicious with the sweetness of the pineapples and pecan nuts which I think taste so much like maple syrup. These balls are so much cheaper than those which you can pick up in shops but honestly take minutes to make – and very little washing up! Just measure everything into your blender and blitz. You might want to double up the recipe though because they don’t hang around for long. These are vegan but can also be made gluten-free if you use gluten-free oats.
Pineapple and Ginger Energy Balls
- 100g dried pineapple
- 50g oats
- 35g coconut oil
- 50g pecan nuts
- 1 teaspoon ginger powder
- Step 1 Place all the ingredients into a blender and blitz, you may need to scrape down the sides to ensure it’s all evenly blended.
- Step 2 Form into walnut size balls and refrigerate for at least an hour.
Flapjacks are such a great bake – they can be made with minimal utensils, take minutes to put together and are pretty adaptable to the ingredients you have and like. Made right they can be a nutritional powerhouse but many off-the-shelf versions are packed with […]