Without a doubt, one of my favourite ways to start the day is with a big stack of delicious vegan pancakes. This recipe is one of my all time favourites and is absolutely perfect for those lazy Sunday breakfast-in-bed kinda days. Not only are these pancakes insanely yummy, but they are also way healthier than their non-vegan alternative – so major win-win!!
I hope you’ve all been having a great weekend so far in this beautiful sunshine; and if you fancy making it even better, I highly recommend you treat yourselves to these yummy pancakes tomorrow morning ;-).
3 cups flour
2.5 cups non-dairy milk (my fave is almond milk)
1/2 teaspoon baking powder
1/2 tea spoon cinnamon
1/2 tea spoon nutmeg
1 tablespoon maple syrup
Dice bananas into small chunks
Mix together in a bowl: flour, non-dairy milk, baking powder, cinnamon, nutmeg, maple syrup & diced banana pieces
Place a frying pan on low heat & spray with cooking spray
Spoon four table spoons of mixture into the pan and flip after approximately 40 seconds
Leave in the pan for another 30 seconds or until golden
Repeat until all mixture is gone (remember to keep re-spraying the pan with cooking spray)
Serve pancakes with syrup and diced strawberries & enjoy!
First thing this morning (aka 10am) I went for my first run since coming home from uni a couple of weeks ago. 30 mins later, dripping with sweat, and walking home with one very tired out dog, I was majorly craving a big, delicious smoothie.
I wasn’t planning on creating a recipe for the blog, so just threw my smoothie staples into the blender and added some of my favourite superfood powders. However, it turned out to be one of the most delicious, milkshake-like smoothies I’d ever tasted so I couldn’t not share it with you guys.
Before we get onto the recipe, I thought I would share some of the reasons why I love adding Maca powder and Spirulina to my smoothie, so that when you’re enjoying its creamy yumminess, you can also rest assured that it is filling you with healthy goodness.
Maca powder‘s amazing benefits include: being rich in calcium and iron, increasing energy levels and being great at balancing your mood; whilst Spirulina is a great source of protein, iron and calcium.
Now… onto the recipe.
WARNING: this smoothie is so addictive, I had to make my second of the day to drink on the way to go bowling with Matt and my gorgeous little cousins. I hope you all had an awesome weekend, enjoy the recipe lovely people :).
Ever since I tried Trek‘s delicious flapjacks, I have been determined to create my own version to share with all of you. With the help of my not so secret favourite ingredient – lotus spread – which basically makes everything better, I have created these little bites of yumminess ▽▼▽▼▽.
I’m seriously so addicted to these delicious little treats and they’ve also been a big hit in my uni flat so I’m sure you guys are going to love them too! I’m off to make another batch of these babies for my road-trip home this weekend, so here’s the recipe, hope you all love them as much as I do!
4 cups oats
2 cups non-dairy margarine
1 cup demerara sugar
1 cup molasses sugar
2 tablespoons golden syrup
2 tablespoons lotus spread (optional, but SO worth it)
1 bar of dark vegan chocolate
Put the oats + butter in a bowl and mix together with your hands
Add in the sugar, golden syrup + lotus spread and mix in with your hands
Spread mixture into a rectangle on a baking tray covered in baking paper
Cook in the oven at 180 degrees for 15 minutes or until golden brown
Remove from the oven and leave to cool for 30 minutes
Using a sharp knife, slice into smaller rectangles
Melt the chocolate in a bowl in the microwave for 1.5 minutes or until melted
Using a knife drizzle the chocolate over the top of the flapjacks and leave to cool
Enjoy your delicious little treats!
Check out the 2 minute video below if you’d like to follow along with me to see how easy it is to make these delicious little treats ▽▼▽▼▽
When I’m at uni (and just generally, always), I’m a big fan of super quick and easy dinner recipes that are also packed full of nutrients. This cheesy pasta bake is one of those recipes; it is yummy, easy to cook, and a great way to get the majority of your 5-a-day! It goes amazingly with crispy buttered rolls but is also great on its own. I like to make a big batch and save some to have for a couple of lunch/dinners later on in the week, so this recipe would be enough to serve 3/4 people. I hope you all love it!
Handful of cherry tomatoes
Handful of spinach
1 red onion
2 cloves of garlic
3 cups spirali pasta
1 cartoon of tomato passata
2 spoonfuls sun dried tomato paste
2 handfuls grated vegan cheese (I like to use vegusto)
Seasoning: black pepper, sea salt, paprika, mustard seeds, black and white sesame seeds
Dice mushrooms, onions & garlic into small chunks
Cut cherry tomatoes in half
Slice spinach into strips
Boil spirali pasta for 8 minutes and then drain
Mix chopped vegetables, pasta, 1 handful of grated vegan cheese, tomato passata & sun dried tomato paste in a baking dish
Season with black pepper, sea salt, paprika & mustard seeds and stir
Cook in the oven at 180 degrees for 15 minutes
Remove from the oven and stir
Sprinkle sesame seeds and 1 handful of vegan cheese on top
Cook in the oven for a further 5 minutes
What are your favourite easy and nutritious recipes?
Hey everyone! Sorry it’s been a while, I have been insanely busy at work these past few weeks so haven’t had much time to do anything other than work, sleep or eat – oh what an envious life I lead! However, to make up for my lack of posting, I am coming at you with a delicious chocolate chip cookie recipe today. These little bites of yumminess have kept me going over the past couple of weeks – I ate seven on Friday, yes you read that right, seven – I know, I know I’m an animal, but they’re seriously that good, plus I’m a major comfort eater! TMI? ANYWAY, everyone who has tried them, vegan or not, have loved them so I thought it was only fair that I shared the recipe with you guys.
1 cup molasses sugar
1 cup vegan margarine
1 cup almond milk
1 cup flour
1/2 teaspoon baking soda
3 cups oatmeal
2 tablespoons raw cacao powder
1 bar of dark vegan chocolate
icing sugar and a love heart stencil to decorate the cookies (optional)
Preheat the oven to 250°c
Mix together the sugar and margarine until smooth
Add in the almond milk and stir until the milk has combined with the mixture
Add in the flour and baking soda and stir until well mixed
Chop the chocolate into small chunks
Add in the oatmeal, chocolate chunks and cacao and stir
Spoon small balls of the mixture onto a baking tray covered in baking paper and flatten
Bake in the oven for around 15 minutes or until done
Place the love heart stencil on top of each cookie and sprinkle icing sugar on top
Finally, leave them to cool for 10 minutes, then enjoy your yummy cookies!
If you’re looking for a healthy Valentine’s Day dessert that looks like you put lots of effort into it but that you can actually whip up in under 10 mins, I’ve got you covered! These fruity love heart kebabs with homemade chocolate dipping sauce are filled with healthy goodness and, of course, taste amazing! When I tested out the recipe this weekend, they went down an absolute treat in my house so I hope you and your valentine love them too!
Following on from my vegan chocolate nicecream recipe last weekend, I have been obsessed with creating new healthy(ish) chocolate smoothie recipes. This crunchy chocolate caramel milkshake is the perfect mixture of creamy caramel chocolate-ness and crunchy biscuit bits (thanks to my favourite lotus biscuits), and I seriously can’t get enough! It’s so quick and easy to make so is the perfect breakfast treat, but also makes a great dessert. I hope you all love it as much as I do!
After drooling over countless vegan ice-cream jars on instagram, I finally created my own nicecream recipe tonight, and guys, it is seriously delicious! Chocolate nicecream, where have you been all my life?! This recipe only requires 3 simple ingredients and is so much healthier (and in my opinion yummier) than dairy ice-cream. I absolutely love raw vegan desserts, as you experience all the deliciousness of a traditional dessert whilst also benefitting from lots of goodness, such as the protein and antioxidants in raw cacao and the mood-lifting properties of bananas. What more could you want in a delicious treat? So here it is, my raw vegan chocolate and banana nicecream, I think you all are going to love it!
1 cup almond milk
3 frozen bananas
1 and a half tablespoons of raw organic cacao powder (I use this one)
Optional: berries to use as a topping
Peel bananas, chop into small chunks & freeze for at least 2 hours
Place bananas in the blender with the cacao and almond milk
Blend for about 30 seconds or until smooth
Serve either on its own or topped with berries & enjoy!
Ever since mine & Matt’s trip to Mexico this summer, I have been dying to recreate one of the courses from a beautiful dinner that we had on the beach. This weekend I finally got my ass into gear and decided to make something similar, and boy did it turn out well! This meal is probably one of my favorite things I’ve ever made and the best part? It’s made entirely from fresh, natural plant based ingredients! Can I get a hell yeah?! I’m so excited to share this recipe with you all & I hope you love it as much as I do.
Ingredients (serves two)
6 stalks of broccoli
1 red onion
6 cloves of garlic
ground black pepper
2 cloves of garlic
20 black olives
1 grated carrot
4 handfuls of rocket
4 baby tomatoes
Prepare the salad by grating the carrot, washing the rocket leaves & chopping the baby tomatoes into halves
Slice the Courgette into long thin pieces as shown in the picture above and season with sea salt (this is probably easier with a vegetable cutter, luckily I had a mumma to help out with mine!)
Cut all of the veg (broccoli, onions, mushrooms & garlic) into small pieces and the tomatoes into quarters, making sure to keep the ingredients for the parcels separate from those for the sauce
Place the broccoli, onions, mushrooms & garlic that will be used to fill the courgette parcels in a pan with some oil/cooking spray, season with ground black pepper & simmer for around 10 minutes
Place the courgettes in a steamer basket with boiling hot water underneath and steam for 10 minutes
Place the tomatoes that will be used to fill the parcels in the blender & blend for about one minute or until smooth, then add the blended tomatoes to the simmering vegetables and leave to simmer for a further 5 minutes
Blend the tomatoes that will be used for the sauce and put them in a pan with the with the garlic and olives and simmer for 5 minutes
Once the courgettes have been steamed and the sauce and parcel filling have been cooked, it’s time to make the courgettioli parcels. Place the courgettes on a plate in a cross, spoon some of the parcel filling into the middle, fold the outside of the cross into the middle and turn the parcel over to serve
Serve the parcels on a bed of rocket leaves, grated carrots & baby tomatoes, with sauce onto of each parcel and enjoy!
Now that the Christmas break feels like a distant memory and everyone is back in their regular routine, I’m sure I’m not the only one who feels like they need a little extra boost in the morning to help them get out of the house and stay energised for the busy day ahead. Enter: the back to work energiser smoothie – aka my new go-to breakfast! Not only is this juice packed with nutrients and goodness to keep you fueled throughout the day, it also tastes AMAZING and even better takes less than 5 minutes to make, so is the perfect on-the-go breakfast.