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.
It’s a dreary morning in the British Isles and I am ravenous after a run, so what better than eggs and avo on toast?
My fridge is usually half empty by the time the weekend is finished but thankfully have got my staples. Eggs. Avo. Bread. (Okay, so I am a sourdough lover but today no such luck, I have bakery wholemeal, good enough).
There’s no messing around with this brekkie, you can stick with the basics or jazz it up as you like. My boyf likes to mash the eggs up with pepper and mustard so it’s more like a spread. I am not so inventive mind you. I cover the toast with thinly sliced avo, chunks of eggy goodness on top and then I get chopping with whatever I have left in the fridge. Today we have baby tomatoes, cucumber and gherkins. Yum.
This is super filling and will definitely keep you going until lunch. I had this over the weekend too which was a lifesaver when I was off out to a lunchtime wine tasting afterwards (crikey, day time drinking anyone? It’s a killer!).
Full of good fats and the creamy avocado negates any need for buttering your bread (I mean, you can if you like though..). Such a wholesome breakfast and so easy to whip up. It’s one of those recipes that is almost not even a recipe. But I’ve attached it below just in case you need some steps.
Eggs & Avo on Sourdough
A simple combo packed with protein and fats. Healthy, tasty and good for kitchen-phobics.
- 4 Eggs
- 1 Avocado
- 4 Slices Sourdough or wholemeal bread
- Optional Extras Herbs, Salad, Tomatoes, Olives, Gherkins, Pine Nuts etc
Put your eggs on to boil as to your preference (I like mine hard boiled! 7-8mins)
Slice the avocado into thins, wash and prep your extra bits (in my case, the tomatoes, gherkins and cucumber)
Once your eggs are done, tip out the boiling water from the pan and replace with cold water. Once cooled start to peel the eggs, put your bread in the toaster as you do this.
Once all the eggs are peeled and your toast has popped it's time to assemble, put the sliced avocado on the toast, chop the eggs and chuck ontop. Garnish with your extras, I served mine with cherry tomatoes, sliced gherkins and cucumber. Give a generous shake of salt and pepper then get stuck in.