Vegan Bagel Stack – Avo, Hummus, Pine Nuts & Basil

Vegan Bagel Stack

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!

(Accidentally) Vegan

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.

Vegan Bagel Stack
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.

Fresh Basil

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.

Vegan Bagel Stack

Ingredient List:

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

    Bon Appetite!

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Pan Fried Salmon & Mediterranean Veg

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..

Mediterreanean Veg Salmon

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.

Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Author Chrissy Fortune

Ingredients

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

Serve with

  • 1 handful Mixed salad leaves
  • Salad veg of choice (cucumber, artichoke, etc)

Instructions

Roasted Mediterreanean Veg

  1. We'll start with the mediterreanen vegetables. Pre-heat your oven to 200 degrees / 180 fan and set aside a large roasting tray.

  2. 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.

  3. 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.

  4. 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.

Quinoa

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

Serving

  1. 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!

Recipe Notes

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.

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Banana Protein Pancake Stack

 

Banana Protein Pancakes

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.

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Person

Ingredients

  • 1 Banana
  • 2 Eggs
  • 1/3 Cup Oats
  • 2 tbsp Whey Protein

Instructions

  1. First of all put the oats in the blender, blend them to a fine consistency & then mix in the whey protein.

  2. Peel and mash the banana in a bowl.

  3. Crack the two eggs, whisk together then add in with the banana.

  4. Add the oat mixture into the banana mixture, combine together.

  5. Add a little oil to a frying pan and turn up to a medium heat.

  6. 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.

  7. Once all the pancakes are cooked stack them onto a plate, top with your favourite fruits and a drizzle of maple syrup.

 

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