891 posts tagged healthy
Edamame and adzuki beans with glass noodles, wasabi rocket, roasted butternut squash, tomatoes, goma wakame seaweed, carrot, radish, red onion with an avocado and wasabi dressing. garnished with red pepper.
(From Wagamama’s in Bath! :D Soso good.)
Cocoa “5 minute baked banana oatmeal” with raspberries, pumpkin seeds, sunflower seeds, chia seeds and a drizzle of maple syrup.
I also had a cup of cherry & cinnamon tea with honey for breakfast, and it was lovely! I normally hate teas but this one was genuinely really nice. It reminded me of cherry bakewell as it had a slightly almondy taste/smell, too. :)
I made asparagus/ricotta/cranberry puff pastry tarts with toasted pine nuts for vegetarian family night!
I scraped off the majority of my ricotta because my stomach really disagrees with dairy, but the rest of my family all agreed a butternut squash purée would be better in place of the ricotta/lemon/parmesan/paprika mix, so these could be made completely vegan and would taste better, too! :D
Each tart was served with a simple salad of iceberg, cucumber and baby plum tomatoes in an olive oil/balsamic/s&p dressing. It all went down a treat! :)
Quinoa flake oatmeal made with pb, cinnamon, vanilla, apple sauce and mashed banana, topped with the remaining banana, crushed pecans and walnuts, coconut and a drizzle of maple syrup.
I love breakfasts like this that keep you satisfied for hours. :)
My family went on a picnic this evening so I made them this tuna, spinach and pepper quiche. :)
I tried to make it a little healthier than your atypical cheese/cream laden quiche, so packed it full with filling. The filling is made of 2 cans of tuna, 4 eggs, about 1/3 cup almond milk, some paprika, nutmeg, s&p, nutritional yeast and about 1/3 cup mild cheddar, as well as the veggies. Sprinkled on top is some parmesan. Oh, and I made the crust using a 2:1 ratio of white to wholewheat flour.
I think this was a fair compromise without sacrificing flavour and upsetting the not so health conscious members of my family, haha. Hopefully they enjoyed it!
(whilst I stayed home ironing and watching Doctor Who. yup.)
Mexican almond milk hot chocolate with mini (vegan) marshmallows.
I used cacao powder, cinnamon, cayenne pepper, almond butter, agave and a little brown sugar as well as a cup and a bit of unsweetened almond milk. Yum. :)
Wholewheat toasted English muffin with soya butter, a poached egg, spinach and strawberries.
(I was really proud of this poached egg, haha! The yolk was perfect, it held together and fitted just on the muffin. Gold star for me. Now to try and make a hollandaise…)
Vegan butternut squash “mac n cheeze” made with buckwheat spirals, extra squash, spinach, pumpkin seeds and freshly cracked black pepper.
Oh em gee was this good. I’ve had the mac n cheeze recipe saved for ages and time after time it’s been raved about, but I just never got round to making it for some peculiar reason. Now I know why I hadn’t - because I’ve tasted it and I’ll be making it every day for the rest of my life. <3_<3
It’s so flavourful! And healthy!! The main ingredients are squash, almond milk and nutritional yeast. It’s so much lower in fat than its traditional counterpart and much lighter, too. You don’t feel heavy and have this sense of self loathing and “Never again, ugh” after eating a big bowlful. Can you tell I enjoyed it?!
I omitted the mustard because mustard is the devil’s food and it was perfect for my taste buds. I added about 1/4 cup more almond milk to thin it out as well as a pinch of nutmeg and paprika. Thank goodness I still have 2/3 of the sauce left, I’m putting it on everything! :D
Toasted gf brown ciabatta roll with organic pb, chia seeds and cinnamon, strawberries and whole almonds.
I’ve been eating strawberries like nobody’s business lately, I wish they would never go out of season. :(
Breakfast - banana pancake scramble with pumpkin seeds, almond butter, maple syrup and some strawberries.
I added ginger and nutmeg this time to give it a more gingerbread feel, and used ground hazelnuts instead of almonds as we were all out. Still think I prefer the just cinnamon/almond original, though! I’ll have to try cocoa/hazelnuts to see if it’s like nutella. :P
Banana/cinnamon/peanut butter oatmeal topped with more banana, pumpkin seeds, chia seeds, a drizzle of maple syrup and some dark chocolate (it’s Friday, shh).
This is now my new go to oatmeal recipe! Thank you Rosie for showing me it! The recipe is as follows:
1/2 a banana (mashed), 1 tbsp apple sauce, a few shakes of cinnamon (1/4 tsp?), 1/2 tbsp peanut butter and a dash of vanilla, all mixed up. Then add in 1/2 cup oats, coat with the mix, lastly adding 1 cup almond milk. Microwave for 2 1/2 - 3 minutes until lovely and thick. Top with the remaining banana and a lil’ maple syrup. :)
Breakfast - Banana, cinnamon and peanut butter oatmeal topped with more banana, chia seeds, pumpkin seeds and a drizzle of maple syrup, apple and cinnamon tea and a glass of apple/banana/cucumber/pea smoothie with ice. :)
(Oatmeal recipe - 1/2 a mashed banana, 1 tbsp apple sauce, 1 big tsp crunchy pb, a few shakes of cinnamon and a dash of vanilla - all mixed together, then add 1/2 cup oats and 1 cup almond milk.)
Cherry cinnamon buckwheat pancakes topped with almond butter, pumpkin seeds, more cherries and maple syrup.
(Pancakes - buckwheat flour, flaxseed, chia seeds, almond milk, vanilla, cinnamon, chopped berries, water, agave, baking powder.)
Recipe here. (I subbed the raspberries for cherries and ginger for cinnamon. :) )
Lunch - 2 egg omelette, made with pesto, sweet chilli and coconut oil, halved baby plum tomatoes, sundried tomatoes, spinach and paprika.
Bran cereal with cinnamon, red grapes, strawberries, cherries, pumpkin seeds and almond milk.