Vegan Bagel Stack
This powerhouse vegan bagel stack was thrown together with all the leftover bits in my fridge, result! It was what we call in our house, a ‘cobbler’. Combining smoky peri-peri hummus, smashed avocado, fresh basil leaves, shredded carrots, toasted pine nuts and baby spinach. It turned out absolutely divine. This is a real vegetarian vitamin hit and is super filling. Not forgetting to mention, all this is quished together inside a toasted rye & pumpkin bagel. I’m salivating at the thought!
Now, whilst I eat predominantly plant based any way, I don’t go out of my way to vegan-ize (sorry!) .Still, it’s always a little extra bonus to know you’ve managed to avoid all animal based products whilst creating new meals in the kitchen! Add to that I was using up supplies to avoid waste, you’ve got yourself a real all-round eco lunch.
Yes, Vegan Food is Filling
After enjoying this tasty lunch I went on to the club and played tennis for HOURS. Even after all the running around I did on court, I didn’t feel hungry in the slightest. So that breaks any pre-conception you might have that vegan food isn’t as filling. I’m no expert at vegan foods, but I find if I load up a meal with lots of healthy fats like those found in nuts & seeds it does the trick. Not only does it add extra crunch and flavour, but it keeps me full up for longer.
I was hoping to use my own grown basil by this time, although it’s all gone to seed, so I got a fresh bunch to use. Not going to lie, I was tempted to call this my own grown but I’m a terrible liar! Basil is definitely one of my top herbs to use, it’s great on pretty much everything.
Just Say No To Packet Sandwiches!
I’m trying to vary my lunches at the moment, as I am on a bit of a post-holiday health kick. I have had so many salads that this vegan bagel stack was a welcome change to the normal fare. Also, if I was going out to the sandwich shop I would have been very tempted to have something filled with cheese. Think I made the right call for my healthy eating plan to stay home and prep this. I’m sure you’ve had those moments where you think another boring pre-packed sandwich just won’t do!
Variety is the Spice of Life
You can change up the flavour ideas as much as you want in a recipe like this. I used a spicy peri hummus as a base on one side, with the smashed avocado on the other. However, if you aren’t a fan of spice you could always opt for plain hummus and put some time into seasoning the avocado instead. I usually would dress it with lemon, black pepper and coriander. This time around I left it plain as I had a lot of other flavours going on already.
Y’know, just in case you want to re-create my lunch creation…
- 2 Pumpernickel bagels
- 1 Tbsp peri peri hummus
- 1 Smashed avocado
- Small, thinly sliced carrot
- Fresh basil leaves
- 1 tbsp toasted pine nuts
My allotment is really coming alive lately, so to use up my glut of berries here is my tried & tested strawberry & peanut butter flapjack recipe. A match made in heaven.
Seasonal Eating – Strawberries
Seasonal eating is something that I am passionate about. It is one of the best things I have learnt from growing my own produce. Over the years I have become familiar with what crops will ripen and when. So now that the sun has started warming our bones the strawberries are out. It’s a no brainer that this is the best time of year to eat them. You just try to find strawberries in the winter, they’re practically anaemic. For top flavour it pays off to follow the seasons.
Strawberry & Peanut Butter Flapjacks
I only ever make these flapjacks when my strawberry patch is producing more than I can manage (which is like, every year). I have so many to use up that I simply can’t get through them all otherwise! There is something about a homegrown strawberry that is just that little bit nicer than shop bought. For one the taste is far more intense. What’s more is that they pair perfectly with a big dollop of peanut butter in this recipe.
These flapjacks are rustic, to say the least. They taste divine when warm & fresh out of the oven. Beware, though, they are mega crumbly, so with this in mind you might want to put them in the fridge before you slice them up as it helps keep them from turning into granola!
Make sure you fold in the strawberries gently to stop them breaking up. Also, to add that extra bit of texture and sweetness I cut up medjool dates and add them to the mix. However, you can jazz this up with other additions if you prefer. Raisins or chocolate chips would work really well too.
Want to Vegan-ize?
This recipe can easily be made vegan friendly:
- Sub the butter for coconut oil
- Sub the honey for maple syrup
As I write this post up I am finishing one of these bad boys off with a cup of coffee, perfect.
Strawberry & Peanut Butter Flapjacks
Delicious rustic flapjacks, dotted with fresh strawberries and medjool dates.
- 3 Tbsp Butter
- 2 Tbsp Peanut butter
- 1 Tsbp Honey
- 1 Tsbp Maple syrup
- 3 Medjool dates, chopped
- 2 Cups Oats
- 1 Cup Chopped strawberries
Set you oven to 180 degrees.
Line a baking tray with non stick parchment paper.
In a pan, add the butter, peanut butter, honey & maple syrup. Heat on medium-low for a few minutes, stirring occasionally, until the butter is melted and the mixture is combined.
In a bowl, combine the oats together with the dates and butter mixture. Once combined, stir in the strawberry chunks gently.
Tip the mixture into the baking tray, smoothing out into the edges.
Cook on the middle shelf of the oven for 20-25 minutes. They are ready once the top begins to turn a golden brown.
Leave to cool in the tray. These flapjacks are crumbly, so would benefit from being cooled in a fridge before slicing. Also great warm if you don't mind the mess!
Tortilla Pizza Base – A Reduced Calorie Alternative
Who doesn’t love pizza? Although it’s not always the healthiest option, so when you’re craving some glorious cheesy goodness why not try a skinny tortilla pizza instead? Tortillas double up as a great pizza base alternative, plus they are extra crispy.
This is probably one of my favourite ways to use tortillas in cooking. It was something a friend recommended to me ages ago and ever since I have always kept a pack in the freezer. If you are trying to cut back on calories but still enjoy what you eat, you will love this recipe.
What About The Calories?
That is saving you a huge 234 calories! Enough to allow you that Kitkat chunky for dessert, right? To be honest, I am a terrible calorie counter, having not been on a diet for years. I’d recommend trying to change the way you act about your eating as a whole, rather than have to do diets. However, if you are on a plan and calories are important then this is a good incentive to make the swap to a skinny tortilla pizza.
Feeling sorry for myself the day after a boozy work party, a skinny tortilla pizza was the comfort food I totally needed. I made two varieties using what I had available in the fridge, but you can really go all out and add whatever toppings you like. Bear in mind though they can add tonnes of calories so try to keep it light!
As I usually order a thin base it’s right up my street to use tortillas. If you’re a deep-pan kinda guy, obviously, this is not going to be like your Domino’s or Papa Johns but it’s still a worthy alternative.
Preparing this and some sides to eat al-fresco yesterday near enough killed me (did I mention how hungover I was?). In the usual way though, this is an easy one to put together. No faffing around making pizza dough or buying pre-made pizza bases that are always a little bit cardboard-y! I have put the recipe below but left the toppings up to you (although you can see at the bottom what I used to make mine).
Skinny Tortilla Pizza's
A basic recipe for a lighter tortilla pizza. A versatile recipe, invent your own toppings!
- 2 Tortilla bases
- 1 tbsp Tomato puree or pesto
- 2/3 Cup Shredded cheese or mozzarrella slices
- Toppings of your choice
Pre-heat your oven to 180 degrees.
Whilst waiting for the oven to warm up, set out your two tortilla bases on baking trays (or ideally pizza trays).
Spread the tomato puree/pesto evenly on the tortillas, coating the entire base but leaving a little around the edges.
Add the grated cheese/mozzarella & customize the rest of the ingredients to your liking! (My personal favourite is pesto, mozzarella and italian herbs!)
Once you have added all the toppings you desire, put the pizzas in the middle of a the pre-heated oven. Cook for 10-12 minutes, until the cheese is melted and the base crisping up at the edges.
Cut into slices and enjoy.
For a bit of inspiration, here’s my two topping mixes:
Italian Pesto, Tomato & Mozzarella Skinny Pizza
- 1 Tbsp Pesto
- 1 Mozzarella ball, cut into round slices
- 1 Large vine tomato, cut into round slices
- Pinch of Italian herbs
Tomato, Caramelized Onion Cheese & Ham Skinny Pizza
- 1 Tbsp tomato puree
- 4 Slices quorn ham, chopped into chunks
- 2/3 Cup of mature caramlized onion cheddar, grated
- Pinch of salt & pepper
I’m going one better on Meat Free Mondays, by following up with Tofu Tuesdays. Tofu Tuesdays is to encourage at least one vegan meal a week. As tofu is so versatile each week is gives rise to a totally different flavour. You can make a huge array of tasty dinners with this one staple item. The brand I use is available in most supermarkets, it’s vegan, organic and supplied by Cauldron.
For this week’s Tofu Tuesday I was craving something hearty. That’s how my peri-peri coated tofu recipe came to be. Crispy wedges of tofu, marinated in a rich peri-peri inspired sauce, breaded & grilled to crispy perfection. Served with wholemeal rice and stir-fried garlic broccoli. A healthy week day meal that packs a load of flavour. I had some left over salsa which made a welcome addition also.
One thing to remember though is that tofu tastes better if you give it time to marinate. Ideally, you want to be preparing your tofu the night before to really let the flavours sink in. Not only this but I squeeze the tofu dry before I even think about the marinade. This is a highly techical process that involved finding heavy kitchen objects!
If you are a tofu sceptic then this is the dish for you. It’s taken me a few attempts to make tofu flavoursome enough. If you’re willing to do the prep work and wait overnight, it’s so worth it.
My willing partner who, as my taste tester, has had a number of tofu dinners, has even crowned this the best yet. What made it even better was that the evening sun was blasting. Eating al-fresco is one of my favourite things about the summer. Lovely! If only every Tofu Tuesday had such nice weather.
PS: A slightly naughtier alternative to grilling is shallow frying the tofu.
Crispy Peri-Peri Marinated Tofu
A vegan dinner, loaded with peri-peri goodness.
- 400g Firm Tofu
- 2 Tbsp Olive Oil
- 2 Tbsp BBQ Sauce
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Passatta or Tomato Puree
- 1 Tbsp Lemon Juice
- 2 Cloves Garlic, minced
- 1 Tsp Onion powder
- 1/2 Tsp Mustard (optional)
- 1/2 Tsp Smoked Paprika
- Pinch Hot Chili Powder
- Salt & Pepper to taste
- 1 Cup Breadcrumbs
Prepare the tofu. Wrap it in kitchen roll and press for at least 10 minutes to remove some of the water. Once this is complete, cut the tofu into rectangular wedges and repeat the pressing process.
Prepare the marinade. In a bowl combine the olive oil, bbq sauce, worcestershire sauce, tomato puree, lemon juice, minced garlic, onion powder, mustard, smoked paprika, chili, salt & pepper. Mix the ingredients well until fully combined. If the mixture is too thick you can add more puree.
In a flat dish lay out the tofu. Cover in the marinade, ensuring you turn each piece of tofu so it is covered on both sides. Cover the dish with clingfilm and put into the refrigerator. Ideally, ths tofu should marinate overnight for full flavour.
Retrieve the tofu from the fridge and uncover. Using a spoon, sprinkle over breadcrumbs on each slice of the tofu. Turn and repeat on the other side so that each wedge is full coated.
To cook, arrange the tofu on a grill and heat for 8-10 minutes either side. I like the tofu to be crispy as possible, so for the final minute or two I move the grill rack higher to finish it off.
Serve the wedges with wholemeal rice and a side of salsa. For a bit of greenery, add stir fried broccoli with garlic.
When the clock strikes midday I love a tasty but quick & easy lunch to fill me up and this Moroccan falafel salad definitely ticks the box.
It’s basically been cobbled together with ingredients I had left in the fridge, yet it tastes lush and was quick to throw together. Using up fresh pomegranate and mint sauce has given this dish a lovely moroccan element and pairs perfectly with the falafel.
Worth noting, this recipe is for a quick lunch and as such I haven’t made the falafel myself. I usually make a whole batch and freeze them so they are to hand whenever I want. On this occasion though these ones came straight from a Costco shop, forgive me!
Moroccan Inspired Side Dishes
The sides can be made on their own or enjoyed with lots of other salad ‘buddha bowl’ type recipes. I’ve used up a tin of chick peas which are infused with fragrant red onion and smoky paprika. For a bit of greenery I’ve mixed in a minty shredded courgette ‘slaw’. Top with whatever you have in your refrigerator – in my case I had fresh pomegranate and sweetcorn. These two complement eachother and give this moroccan falafel salad some authenticity!
Another great thing about my lunch? It’s totally VEGAN. I’m not even a vegan but sometimes I’ll put together a meal and it is only half way through munching I will realise it has no animal produce, added bonus right?
Moroccan Falafel Salad
A tasty Moroccan inspired salad with pomegranate, mint & smoky hummus.
- 6 Falafels
Minty Courgette 'Slaw'
- 1 Courgette, shredded
- 2 Gherkins, chopped
- 1 Stick Celery, chopped
- 1 Tbsp Soya yoghurt
- 1 Tsp Mint sauce
- Salt & pepper
- 1 Tin Chickpeas, drained
- 1 Medium Red onion
- 1 Tsbp Tomato passatta
- 1 Tsp Smoked paprika
- 1 Tsp Olive oil
- Salt and pepper
- 1 Handful Cherry tomatoes
- 2 Tbsp Pomegranate seeds
- 2 Tbsp Sweetcorn
- 1 Tbsp Fresh herbs
- 1 Tbsp Smoked hummus
Heat up your grill and set the falafels under it to heat through.
Whilst the falafels are warming you can start making the chick peas. Heat the oil in a pan on a medium heat and chop the red onion into small chunks. Add the onion to the hot pan and leave to cook for 2-3 minutes. Drain the chick peas and add in with the onion. Then add in the tomato passatta and smoked paprika. Leave to cook through for a further 3-5 minutes. Season with salt and pepper.
Next, the minty courgette slaw, shred your courgette and put in a bowl. Chop the gherkins and celery into small chunks and mix all together with the courgette. Add the yoghurt and mint sauce and give a good stir. If you have any of the herbs from the gherkins pickling juice you can add this in too. Season with salt and pepper to taste.
Check on the falafels and when they are nice and hot you are ready to serve. Dish up the chick peas and slaw in a bowl, add a generous dollop of hummus and add the hot falafels. Sprinkle with the sweetcorn, pomegranate and your choice of fresh chopped herbs.
So if you’re thinking that another meal deal lunch or plain ol’ sandwich is just not gonna hit the spot, why not change it up and give this Moroccan falafel salad a try? You could double up the ingredients and then would even have a enough for the next day. It’s healthy, filling and perfect to eat now that the sun has started shining down on us. A great one if you’ve got some vegan buddies to cater for too.
Now that the nights are becoming longer and summer is around the corner I’m getting the taste for fresh flavours over the hearty winter meals I’ve had so many of. So here is the first of many, my pan fried salmon & mediterranean veg. The veg is roasted and served with quinoa/salad.
My favourite veggie combo – Salmon & mediterannean veg
I absolutely love mediterranean vegetables after they have been cooked to perfection in the oven. There is a fair amount of chopping to do but aside from that you can chuck it all in a roasting dish, splash with olive oil and just leave it in the oven until it’s done. I always make med veg when we have summer barbeques, as you can prep ahead of time then just decant into a big bowl for everyone to help themselves to. It beats the lonely bowl of cherry tomatoes you often see..
But alas, we are not quite in barbeque season yet. To be frank, most of the time it doesn’t even feel very spring like with the grey skies and rain, but we’ll get there eventually. So the accompanying salmon was cooked in a pan. I like salmon to be crispy and favour the grill or pan over the oven. I use a non-stick pan so you can put the salmon straight in without the need for any extra greasing. The fish is naturally oily and will be fine on it’s own.
A great source of protein
This is a great mid-week meal, healthy, filling and often there’s leftover veggies you can add to your lunch for the next day. Plus the salmon and quinoa are high in protein, so perfect after a work out also. Although do be aware there is some prep work with the chopping so it isn’t the quickest meal. Worth the effort though! You could always use ready cooked salmon and microwave quinoa to save time, although my recipe includes the steps to make these. Keep it simple, do what suits you and enjoy!
Mediterranean Veg & Salmon
A healthy, protein rich dinner of pan fried salmon with delicious roast mediterannean vegetables. Served with pumkpin seed quinoa and salad.
For the pan fried salmon
- 2 Fillets Salmon
- Salt & pepper
For the Mediterreanean Veg
- 1 Courgette
- 1 Red onion
- 1 Red Pepper
- 1 Sweet potato
- 10 Cherry tomatoes
- 1 tbsp Olive oil
- 1 tsp Mixed herbs
- 1 tsp Garlic salt
- Salt & pepper
For the quinoa
- 1 cup Quinoa
- 1 cube Vegetable stock
- 2 cups Water
- 2 tsbp Pumpkin seeds
- 1 clove Garlic
- 1 handful Mixed salad leaves
- Salad veg of choice (cucumber, artichoke, etc)
Roasted Mediterreanean Veg
We'll start with the mediterreanen vegetables. Pre-heat your oven to 200 degrees / 180 fan and set aside a large roasting tray.
Wash all your vegetables and chop into chunks, aside from the red onion which can be cut into wedges and the cherry tomatoes which can be left whole.
Chuck all the prepared vegetables into the roasting tray and drizzle over 1tbsp of olive oil. Sprinkle on the mixed herbs and garlic salt. Season with salt and pepper to taste.
Put the tray onto the middle shelf of a pre-heated oven for 30-35 minutes, until the vegetables are cooked and becoming crispy. Turn half way through cooking.
Once you have put the vegetables in the oven it is time to start the quinoa. Rinse the quinoa under a running tap of cold water for a few minutes and set aside.
Put the two cups of water into a pan and bring to a boil, crumbling in the vegetable stock cube. Once bubbling away add the quinoa.
Leave the pot of quinoa to bubble away on high for a few minutes, stir and then turn the heat down to medium-low. Put the lid on the pot and leave alone for 15 minutes.
Once cooked the quinoa should have absorbed all the liquid. Leave the pot to stand with the lid on for 5 minutes or until ready to serve as this will keep it piping hot. Before serving mix in the pumpkin seeds. Crush the garlic and stir this in also.
Pan Fried Salmon
This is the easy part. Use a non-stick pan and you won't require any additional oil. Heat the pan on a medium-high setting. Whilst the pan reaches the desired temperature season both sides of the salmon fillets with salt and pepper.
When the pan is hot add the two fillets of salmon, skin side down. Once the salmon begins to cook it will release it's own oils. Cook on one side until the skin starts becoming crisp (4-5 minutes) then flip onto the other side. Continue to cook until the salmon is done in the middle. You can cut it in half to check.
Prepare two plates with a leafy side salad. Add any extras you desire (I used cucumber, artichoke and a dash of salsa). Arrange a generous portion of the mediterreanean veg, a fist sized portion of the quinoa, spinkle some pumpkin seeds on top and finally the salmon fillet. Now you're ready to dig in!
For heat lovers, you can change up the seasoning for the mediterreanean veg by adding chilli powder. I also added chilli flakes to my salmon for a little extra kick.
This dish is made extra lovely with a fresh salad dressing or salsa.
After the indulgence of Easter I really wanted to start the new week with a fresh, healthy meal. Start as you mean to carry on and all that. So I whipped up this tasty lentil salad, flavoured with dill, capers & lemon. Serve with some peppery rocket and top with smoked salmon to turn this side into a quick but nutritious main meal.
Where I live there are lots of little convenience shops to buy extra food staples without having to go to a huge supermarket, but the problem with this is that sometimes the selection leaves a little to be desired. No fresh dill anywhere, I literally tried about 3 stores. So this recipe is using dried dill (which still packs a good bit of flavour), but you can substitute it for fresh if you are lucky enough to have some.
The great thing about this meal is there is a real minimal amount of prep to do. The only part that requires any cooking is the lentils, which literally take just over five minutes in a pan with the other fresh ingredients. This dish is tasty hot or cold, so can be made ahead too.
Lentils – Best for fibre and protein
I know lentils aren’t exactly everyones favourite, on their own I suppose they are a bit bland. So using some fresh herbs and infusing them with sauteed onions does the trick. Lentils are such a great source of protein and fibre, plus a nice lentil salad mix makes a change from serving your meal with rice/quinoa.
I also forgot just how nice of a herb dill is, it’s got such a lovely mild flavour that compliments fish perfectly. This is a real spring-time meal, gone are the days of hearty winter stews. It’s time to get creative with salads, which I love. Dill is definitely a new favourite of mine.
I made this lentil salad for my boyfriend and I earlier in the week and we both committed to keeping the health streak going until the weekend. We each have a huge foil-wrapped italian easter egg staring at us in the dining room though. The resolve is strong, well at least until Friday!
We’ve both let the healthy diet slip a bit over the weekend just gone. With Easter you can’t help but load up on hot cross buns & chocolate. Not only that but our friends love the novelty of not having to get up for work on Easter Monday. So perhaps a few too many beers were had on Sunday night (which obviously meant a trip to the fish & chip shop the next day, god it gets worse!). So I was super glad to load up on this nutritious meal.
Salmon & Lentil Salad With Dill & Lemon
A quick to make, fresh tasting salad. Serve with peppery rocket.
- 1 tin Brown lentils
- 1 Onion
- 1 tbsp Olive oil
- 2 tsp Dried dill
- 1 tbsp Greek yoghurt
- 1 Lemon
- Salt & pepper
- 1 stick Celery
- 1 tbsp Capers
- 150 grams Smoked salmon
- 1 Handful Rocket
- Cherry tomatoes
Chop the onion into small cubes. Heat the oil in a pan and saute the onions over a medium heat for 2-3 minutes.
Add the dill to the pan and continue to heat for 1 minute.
Drain and rinse the lentils well under a running tap, then add them to the pan. Cook for a further 2-3 minutes then take off the heat.
Cut the lemon in half and squeeze. Drizzle the juice over the lentils. Then mix in the greek yoghurt.
Chop the celery and capers into small pieces. Mix into the lentils.
Taste and season with salt & pepper. Add more dill if you desire.
Plate up in two portions. Add a side of peppery rocket and smoked salmon. I also added some salad ingredients like cherry tomatoes and cucumber. Serve with a lemon twist.
The lentil mix can be kept in the fridge and served cold too.
In case you are wondering what the topping on the salmon is, I had some left over honey & mustard dressing which complimented really well too.
This lemon & blueberry quinoa salad is versatile, vegan and drizzled with flavoursome lemon dressing!
Back when I did my stint at veganism this lemon & blueberry quinoa was my go-to salad. It has a lovely fresh flavour from the home made lemon dressing which pairs up beautifully with the blueberries. Serve with mixed leaves and a sprinkle of crunchy pumpkin seeds for a balanced and tasty lunch.
This simple salad doesn’t have too many ingredients, which is a bonus as there is less prep time, yet it still is bursting with quality fresh ingredients and flavours. Enough to convince you?
You can make this ahead to bring to work with you, or eat it straight away if time allows. This recipe doesn’t take long to put together, the longest part is waiting for the quinoa to cook.
I’m so sold on the lemon dressing that I think next time rather than making just enough for two salads, I’ll make a batch so I can use it on everything.
Vegan Blueberry & Lemon Quinoa Salad
A fresh salad, flavoured with zingy lemon dressing and topped with crunchy pumpkin seeds. Oh, and vegan too!
- 1/2 cup Quinoa
- 1 cup Fresh blueberries
- 2 tbsp Pumpkin seeds
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 1/2 tsp Dijon mustard
- 2 tbsp Olive oil
- 1 Garlic, crushed
- 1 tsp Agave nectar (or honey)
- Salt & pepper
To make the quinoa heat up 1.5 cups of water in a pan. Rinse the quinoa and add to the boiling water, reduce to a simmer and cover. Cook for 15 minutes, then take off the heat and leave to stand, still covered, for 10 minutes.
Whilst the quinoa is on the go, prepare the lemon dressing. In a bowl mix together the lemon juice, lemon zest, garlic, olive oil, agave & mustard. Add salt and pepper to taste.
Once the quinoa is ready, divide into two portions and plate up.
Time to assemble the rest of the salad. Add the blueberries and pumpkin seeds. Drizzle on the lemon dressing. To finish it off serve with some fresh salad leaves and baby plum tomatoes.
If there is one thing that makes cooking easier it is simplicity. This is so quick to throw together and it just shows that it’s not about complicated ingredients and flavours, it’s about pairing those that taste best. Hope you enjoy!Yum
If you’re like me, you’ve probably experimented with loads of different pancake recipes, but I have got to say this is the best one yet, these banana protein pancakes are healthy and filling. Just what you need to start your day right.
Do you find that with regular pancakes you munch through them only to be hungry again pretty soon after? Me too. That’s why these are packed with nutritous ingredients that will keep you going for longer. Each serving provides the good fats and protein from 2 eggs. There are oats blended in to provide some carbohydrate and 1 of your 5 a day from the banana. Oh and my extra ingredient, a sprinkle of whey protein.
Pancakes may take a little longer to prepare than a bowl of coco pops but the fact that there are only four ingredients should be enough to convince anybody. I always serve mine stacked up with some delicious fruit on top and a drizzle of maple syrup.
Also added on top is a scoop of my homemade chocolate banana ‘ice cream’ (which is healthy too and doesn’t actually have any dairy). I’ll get round to that recipe at some point.
Fast becoming one of my morning favourites, if you have fruit-phobic kids this is also a great way to trick them into eating more fruit, what with a whole banana disguised in the mix.
Banana Protein Pancake Stack
A no fuss 4 ingredient recipe for perfect pancakes, with an added protein hit.
- 1 Banana
- 2 Eggs
- 1/3 Cup Oats
- 2 tbsp Whey Protein
First of all put the oats in the blender, blend them to a fine consistency & then mix in the whey protein.
Peel and mash the banana in a bowl.
Crack the two eggs, whisk together then add in with the banana.
Add the oat mixture into the banana mixture, combine together.
Add a little oil to a frying pan and turn up to a medium heat.
Pour a little of the mixture, about 2 tbsp, into the hot pan to form a round pancake. Leave to cook for a minute or so, when starting to brown flip it over to the other side.
Once all the pancakes are cooked stack them onto a plate, top with your favourite fruits and a drizzle of maple syrup.
I needed a bit of lunch inspiration in my life, so whipped up a delicious, veggie friendly, mexican chick pea salad. Step aside pre-packaged sandwiches, this is a lunch with some flavour sensations! Inspired by my favourite Mexican restaraunt (I’m sorry guys it is a chain!) Chimichangas, their tasty insta posts are too much! I’ve been craving their naughty fried goodness for ages, so here’s my healthy alternative.
My favourite thing about this salad is that it is both filling and flavourome. The chick peas provide a good amount of protein to keep you fuller for longer. Plus, all the lime, onion & seasoning bring that zingy mexican flavour.
Great to make in a big batch, as you can do so much with it. Pair with rice, have it in a wrap, muddle it with some salad leaves or simply just have it as it comes in a big bowl. Cos c’mon, who doesn’t love mexican food?
I love to scoop this into a tupperware and bring it to the office with me, it’s so easy to prepare the night before as it just requires a bit of time to chop and mix everthing. No actual cooking. Plus there was loads left so managed to make the boyf a lunch too, result. Even though he’s not so big on chick peas..these are mexican chick peas, so even he was sold on them!
Oh and did I forget to mention, it’s really diet friendly. There’s no oil in this, theres no calorific salad dressing, just good ingredients paired well. This is what I am all about, creating food that is exciting to eat whilst still healthy. This certainly won’t feel like diet food.
Although as is always the temptation with mexican food, a little margarita to help it go down? Hmm, maybe not at lunch time!
Mexican Chick Pea Salad
A fresh tasting, veggie friendly, mexican inspired salad.
- 1 tin Chick peas
- 1 Lime
- 1 Avocado
- 1 small Red Onion
- 1 tin Sweetcorn
- Handful Cherry tomatoes
- 2 tbsp Fresh coriander
- Salt & Pepper
- Chili powder Optional
First, open up the tinned chick peas and rinse under water. Set aside in a large bowl.
Take the avocado & cherry tomatoes. Chop them into small chunks and add in with the chick peas.
Cut the red onion finely and add this to the mix.
Open up the tin of sweetcorn, tip away the water then add the kernels to the bowl. I only used a small tin of sweetcorn, so just add as much as you like if yours is a large one.
Wash and cut the coriander, then add two tsbp to the bowl of ingredients.
Cut and squeeze the lime, add the juice into the bowl.
Season the mix with salt and pepper, if you like yours spicy then time to add 1/4 tsp of the chili powder. Mix everything together and enjoy! Can be served on its own, with rice, or even in a wrap.