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.
In my final few weeks at uni before the christmas break I had lots of deadlines to hand in, so didn’t want to spend hours slaving away in the kitchen (read: I’d rather be procrastinating watching Revenge/The Mindy Project). I decided to create some nutritious but easy to cook lunch/dinner recipes and my favourite by far was the garlic and breadcumb stuffed mushrooms. These little bundles of yumminess have become one of my staple meals over the past couple of weeks, and I was so excited to make them for my mum on my first day back at home (she loved them too). Not only are they delicious but they only take 30 mins from preparation to plate – ideal!
One mushroom served with salad makes a great lunch time snack; however, this dish can also be made into a hearty dinner by serving two mushrooms with the salad and maybe even healthy skinny chips. The below recipe is a lunch serving for one but can be increased depending on how hungry you are!
1 portobello mushroom
1 slice of granary, seeded bread
1/4 red onion
1 garlic clove
1 table spoon garlic oil
Ground black pepper
Salad of your choice
Preheat the oven to 180 degrees celsius
Peel the portobello mushroom and pull out the stalk
Chop the red onion and garlic into small chunks then fry in garlic oil until crispy
Chop the crusts off of the bread and break the remainder into pea-size pieces
Mix the bread pieces into the oil before spooning the breadcrumbs, garlic and onion into the portobello mushroom
Place the mushroom on a baking tray, sprinkle some black pepper on top and cook in the oven for 20 minutes
Whilst the mushroom is cooking, cut open the avocado and mash with a fork until smooth
Mix some black pepper and paprika into the avocado
Take the mushroom out of the oven and serve onto a bed of lettuce (/salad of your choice) with the mashed avocado