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!