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 :).
I am all about super foods recently so following on from my favourite superfood pizza recipe, I decided to create a superfood salad recipe to share with you all. I’ve combined some of my favourite super foods (spinach, red peppers, avocado, garlic & kale) to create the ultimate delicious and nutritious salad.
What’s so great about this recipe is that you can make as much or as little of it as you like, depending on whether you’re making it for lunch or dinner, so I haven’t included any measurements in the recipe. I hope you love it!
Garlic olive oil
Ground black pepper
Preheat the oven to 180 degrees
Chop the mushrooms, broccoli, red pepper, onion, and garlic into slices
Place chopped veg in a baking tray, season with salt and pepper, drizzle in garlic olive oil, and then roast in the oven for 20 minutes stirring at 5 minute intervals
Whilst the veg is roasting in the oven, prepare the salad:
Chop lettuce and beetroot into slices
Mash avacado and sprinkle with pepper and paprika
Remove roasted veg tray from the oven and mix in the spinach and kale
Roast in the oven for a further 2 minutes
Serve the roasted veg on the bed of salad and sprinkle mixed seeds on top
Last week, some of my healthy instagrammer uni friends who are trying out veganism invited me to a vegan pizza making party – sounds like my kinda thing! We had so much fun creating our own healthy pizzas and they tasted insanely good. We used wholewheat tortilla wraps as the pizza bases which is an ingenious idea as it puts such a healthy-twist on a traditionally unhealthy meal!
Since the party, I have done nothing but dream about my next tortilla base pizza. Seriously. So yesterday, I went out and bought lots of tortilla bases and played around with ingredients to create the ultimate Superfood Pizza recipe which I am so excited to be able to share with you all. Not only is this pizza incredibly yummy, it is also jam-packed with a ton of superfoods making it the perfect healthy dinner. If that’s not enough for you, it only takes 5 minutes to cook! How great is that?! I hope you all love it as much as I do; I’d love to hear from you if you made it so definitely comment on this post or drop me an email!
1 wholewheat seeded tortilla wrap
2 table spoons garlic olive oil
3 table spoons pasata
1 table spoon sundried tomato paste
1/4 red onion
1/4 red pepper
1 handful spinach leaves
1 handful kale
1 table spoon mixed seeds
Handful Daiya/ Vegusto/ other vegan cheese alternative (optional)
Chop red onion and red pepper into thin slices and then place on a baking tray and drizzle 1 table spoon of garlic oil on top
Roast in a preheated oven at 250 degreed for 25 minutes
Place tortilla wrap on a baking tray covered in baking paper
Spread 1 table spoon of garlic oil evenly over base
Mix pasata and sundried tomato paste together and then cover evenly over base
Place roasted vegetables and mushrooms on top
Grate vegan cheese and sprinkle on top (optional)
Place in a preheated to 180 degrees oven for 4 minutes
Remove and add kale
Place back in the oven for 1 minute
Remove and add spinach and sprinkle mixed seeds over the top