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Mango pancakes with coconut, pumpkin seeds, agave nectar and a mixed berry/chia seed sauce. My mango was suuuper ripe, it was practically falling apart! So I used 1/2 a mango, mashed, with 1 egg, 2 heaped tbsps of ground almonds and a pinch of cinnamon and nutmeg, all cooked in a lil’ coconut oil. This was lovely! Light, refreshing, healthy and had a real summery feel to it. :)

Mango pancakes with coconut, pumpkin seeds, agave nectar and a mixed berry/chia seed sauce.

My mango was suuuper ripe, it was practically falling apart! So I used 1/2 a mango, mashed, with 1 egg, 2 heaped tbsps of ground almonds and a pinch of cinnamon and nutmeg, all cooked in a lil’ coconut oil.

This was lovely! Light, refreshing, healthy and had a real summery feel to it. :)

Butternut squash risotto with flaked almonds and rocket. (gf, vegan) I’ve never attempted risotto before as I was told it was incredibly difficult to do, but considering I completely made this recipe up and it was the bomb.com, it can’t be that difficult! :P I roasted some b-squash, a carrot and some red bell pepper together in coconut oil, paprika, tarragon and s&p, then blended with almond milk, apple cider vinegar and nutritional yeast (in place of parmesan). I boiled the arborio rice separately with vegetable stock and a little garlic, adding a dash of almond milk at the end, then poured the purée/sauce over the rice and munched away. :3 I made waaay too much rice (on purpose) but I made 3 cups stock to 1 cup rice, added 1 cup stock to the rice in the pan and simmered until absorbed, then poured a little stock in at a time, waiting until that bit had absorbed before adding the next bit until every last bit was gone. And that’s your basic risotto! :)

Butternut squash risotto with flaked almonds and rocket. (gf, vegan)

I’ve never attempted risotto before as I was told it was incredibly difficult to do, but considering I completely made this recipe up and it was the bomb.com, it can’t be that difficult! :P

I roasted some b-squash, a carrot and some red bell pepper together in coconut oil, paprika, tarragon and s&p, then blended with almond milk, apple cider vinegar and nutritional yeast (in place of parmesan). I boiled the arborio rice separately with vegetable stock and a little garlic, adding a dash of almond milk at the end, then poured the purée/sauce over the rice and munched away. :3

I made waaay too much rice (on purpose) but I made 3 cups stock to 1 cup rice, added 1 cup stock to the rice in the pan and simmered until absorbed, then poured a little stock in at a time, waiting until that bit had absorbed before adding the next bit until every last bit was gone. And that’s your basic risotto! :)

Banana and cinnamon pancakes with crushed walnuts, pumpkin seeds, maple syrup and apple slices. These pancakes are gluten and dairy free! The recipe is as follows:- 1 mashed banana, 1 egg, 1 tbsp ground almonds, 1 tbsp brown rice flour, a few shakes of cinnamon and a tsp or so of coconut oil to cook them in. Mix that all together then voila! Pancakes. If your banana isn’t very ripe I’d suggest adding some agave or maple syrup. :) Stats: (makes 3 pancakes) 280 cals, 9g protein and 20% daily fibre. Awesome.

Banana and cinnamon pancakes with crushed walnuts, pumpkin seeds, maple syrup and apple slices.

These pancakes are gluten and dairy free! The recipe is as follows:-

  • 1 mashed banana, 1 egg, 1 tbsp ground almonds, 1 tbsp brown rice flour, a few shakes of cinnamon and a tsp or so of coconut oil to cook them in. Mix that all together then voila! Pancakes. If your banana isn’t very ripe I’d suggest adding some agave or maple syrup. :)

Stats: (makes 3 pancakes) 280 cals, 9g protein and 20% daily fibre. Awesome.

Dinner tonight - my healthy take on a satay curry! The sauce comprises of 1 tbsp ~ish peanut butter (naturally), 1 1/2 tsp soy sauce, 1 tsp tomato paste, a little brown sugar, paprika, black pepper, a dash of cumin and cayenne pepper and a whole lot of almond milk. I started with some rapeseed oil, frying onion, garlic and ginger then adding crumbled cauliflower, broccoli, courgette/zucchini, chickpeas and cashews. I added a little water to this, simmered for 2-3 minutes, covered in the sauce and cooked until thick, putting some spinach in right at the very end. Voila! Vegan, gluten free satay curry without all the crap. :) (p.s. I have an instagram. y’all should follow it.)

Dinner tonight - my healthy take on a satay curry!

The sauce comprises of 1 tbsp ~ish peanut butter (naturally), 1 1/2 tsp soy sauce, 1 tsp tomato paste, a little brown sugar, paprika, black pepper, a dash of cumin and cayenne pepper and a whole lot of almond milk.

I started with some rapeseed oil, frying onion, garlic and ginger then adding crumbled cauliflower, broccoli, courgette/zucchini, chickpeas and cashews. I added a little water to this, simmered for 2-3 minutes, covered in the sauce and cooked until thick, putting some spinach in right at the very end. Voila! Vegan, gluten free satay curry without all the crap. :)

(p.s. I have an instagram. y’all should follow it.)

Banana ‘scramble’ with maple almond butter, pumpkin seeds and a kiwi. The scramble is super easy - it’s a (ripe) mashed banana, 1 egg, a shake of cinnamon and 2 ~ish tbsps of ground almonds, whisked together then cooked in a little coconut oil. I tried to make gluten free pancakes but got bored waiting for them to cook and decided to mix it all up and it turned out like a mix between banana pancakes and scrambled eggs! If you google ‘banana scramble’ other recipes will come up, I didn’t realise this was an actual thing, I thought I’d just messed up a pancake recipe! :P

Banana ‘scramble’ with maple almond butter, pumpkin seeds and a kiwi.

The scramble is super easy - it’s a (ripe) mashed banana, 1 egg, a shake of cinnamon and 2 ~ish tbsps of ground almonds, whisked together then cooked in a little coconut oil. I tried to make gluten free pancakes but got bored waiting for them to cook and decided to mix it all up and it turned out like a mix between banana pancakes and scrambled eggs!

If you google ‘banana scramble’ other recipes will come up, I didn’t realise this was an actual thing, I thought I’d just messed up a pancake recipe! :P

Lunch today - curried carrot soup!

Another one I completely winged. I used half an onion, some fresh garlic and ginger, three big carrots - topped and tailed and chopped - 1/2 tsp each of paprika, cumin and coriander, a few scoopfuls of passata (tomato paste), s&p, a dash of soy sauce, water and some almond milk to thin it out as well as make it creamy.

It was surprisingly delicious! The above ingredients made 1 1/2 bowls worth of soup. I topped mine with some chickpeas, instead of croutons, sweet chilli sauce and some freshly ground black pepper. Nom.

Banana-oat pancakes with cinnamon, hazelnuts, sunflower seeds, agave and the other half of the banana. I really fancied pancakes this morning but I didn’t have any flour, so I made this mix up and they tasted wonderful! They’re incredibly easy, cheap and it’s likely you’ll have these ingredients around the house anyway. Easily made gluten free! Ingredients/instructions - 1/2 cup oats, 1/2 a ripe banana (mashed), 1 egg, 2 or 3 tbsp soy yoghurt* and a few shakes of cinnamon. I simply mixed them all together, heated some coconut oil in a pan, poured the mix in to the pan in three sections and cooked away! Easy as pie. (or pancakes.) *I’m not sure if this is needed or not, I just added it to make the mix go further. Any yoghurt would work in place if you’re good with dairy, or maybe a tiny dash of almond milk to thin it out, but not too much. If you do add too much milk, add some chias or flaxseed to thicken again. :)

Banana-oat pancakes with cinnamon, hazelnuts, sunflower seeds, agave and the other half of the banana.

I really fancied pancakes this morning but I didn’t have any flour, so I made this mix up and they tasted wonderful! They’re incredibly easy, cheap and it’s likely you’ll have these ingredients around the house anyway. Easily made gluten free!

Ingredients/instructions -

  • 1/2 cup oats, 1/2 a ripe banana (mashed), 1 egg, 2 or 3 tbsp soy yoghurt* and a few shakes of cinnamon. I simply mixed them all together, heated some coconut oil in a pan, poured the mix in to the pan in three sections and cooked away! Easy as pie. (or pancakes.)

*I’m not sure if this is needed or not, I just added it to make the mix go further. Any yoghurt would work in place if you’re good with dairy, or maybe a tiny dash of almond milk to thin it out, but not too much. If you do add too much milk, add some chias or flaxseed to thicken again. :)

Carrot, Orange and Garlic Soup. (served with FGBP, pumpkin seeds and fresh rye and caraway bread.) Serves 2. This an incredibly cheap, easy and delicious soup! It’s particularly warming in these winter months and is lusciously creamy. If you’re not a garlic fan, sub in half of a yellow onion instead to make a just as tasty carrot and orange soup. 350g carrots (4 large carrots ~ish?); 500ml vegetable stock; 1 orange - juice and rind; 1 garlic clove; A drizzle of olive oil for the pan; Some milk - 100ml or so. (I used soya.) 1. Peel and top and tail the carrots, then roughly chop them in to bite size pieces. Mince the garlic. 2. Heat a large saucepan on a medium heat with the oil, then add the garlic and carrot, stirring to lightly coat. Leave for 3-5 minutes to soften slightly, stirring from time to time to prevent sticking. If this is the case, add a little more oil or some water. 3. Finely grate the rind of the orange, then slice the orange in half and squeeze the juice out of both halves. Add the rind to the carrot/garlic mixture, frying for another minute. 4. Add the vegetable stock to the pan and then leave to simmer for 15-20 minutes or until you can cut through a piece of carrot with relative ease. Add the orange juice at the last minute, then transfer everything to the blender and blend until smooth. 5. At this point, your soup will be quite thick. If you like it like that, then leave this step. If you want your soup to be creamier and thinner (and for it to go further), then heat up your choice of milk in the saucepan, transferring to the blender once warmed through and blend again. 6. Enjoy! Fresh parmesan would be lovely with this or a light, crisp spinach salad. If you’re as much of a garlic fiend as myself, then mix together some softened butter, minced garlic, salt, pepper and dried basil in a small dish then spread this over toasted bread to get very simply but effective garlic toast.

Carrot, Orange and Garlic Soup. (served with FGBP, pumpkin seeds and fresh rye and caraway bread.)

Serves 2.

This an incredibly cheap, easy and delicious soup! It’s particularly warming in these winter months and is lusciously creamy. If you’re not a garlic fan, sub in half of a yellow onion instead to make a just as tasty carrot and orange soup.

  • 350g carrots (4 large carrots ~ish?);
  • 500ml vegetable stock;
  • 1 orange - juice and rind;
  • 1 garlic clove;
  • A drizzle of olive oil for the pan;
  • Some milk - 100ml or so. (I used soya.)

1. Peel and top and tail the carrots, then roughly chop them in to bite size pieces. Mince the garlic.

2. Heat a large saucepan on a medium heat with the oil, then add the garlic and carrot, stirring to lightly coat. Leave for 3-5 minutes to soften slightly, stirring from time to time to prevent sticking. If this is the case, add a little more oil or some water.

3. Finely grate the rind of the orange, then slice the orange in half and squeeze the juice out of both halves. Add the rind to the carrot/garlic mixture, frying for another minute.

4. Add the vegetable stock to the pan and then leave to simmer for 15-20 minutes or until you can cut through a piece of carrot with relative ease. Add the orange juice at the last minute, then transfer everything to the blender and blend until smooth.

5. At this point, your soup will be quite thick. If you like it like that, then leave this step. If you want your soup to be creamier and thinner (and for it to go further), then heat up your choice of milk in the saucepan, transferring to the blender once warmed through and blend again.

6. Enjoy! Fresh parmesan would be lovely with this or a light, crisp spinach salad. If you’re as much of a garlic fiend as myself, then mix together some softened butter, minced garlic, salt, pepper and dried basil in a small dish then spread this over toasted bread to get very simply but effective garlic toast.

5 Minute ‘Baked’ Banana Oatmeal! I really fancied some baked oatmeal this morning - but didn’t want to wait 30 minutes for it to cook, so made this and zapped it in the microwave instead! :) What you’ll need - 1/2 cup oats; 2/3 cup almond milk; 1 egg (or 1 egg white… but cooking time might be longer); 1 banana; A dash of vanilla and cinnamon; A dash of agave or maple syrup if your banana isn’t ripe. 1. Mash your banana in to a bowl, then add the egg, agave, vanilla and cinnamon, stirring until combined. It’ll look pretty goopy, but don’t worry! 2. Add the oats and almond milk, stirring again until combined. Pop in the microwave for 2-3 minutes, cooking on high. Top with any leftover banana slices, almond butter and seeds to make it ~super delicious. :D Stats: 375 calories, 13g protein, 33% of your dietary fibre and 26% of your calcium. Nutritious, quick and filling. Awesome.

5 Minute ‘Baked’ Banana Oatmeal!

I really fancied some baked oatmeal this morning - but didn’t want to wait 30 minutes for it to cook, so made this and zapped it in the microwave instead! :)

What you’ll need -

  • 1/2 cup oats;
  • 2/3 cup almond milk;
  • 1 egg (or 1 egg white… but cooking time might be longer);
  • 1 banana;
  • A dash of vanilla and cinnamon;
  • A dash of agave or maple syrup if your banana isn’t ripe.

1. Mash your banana in to a bowl, then add the egg, agave, vanilla and cinnamon, stirring until combined. It’ll look pretty goopy, but don’t worry!

2. Add the oats and almond milk, stirring again until combined. Pop in the microwave for 2-3 minutes, cooking on high. Top with any leftover banana slices, almond butter and seeds to make it ~super delicious. :D

Stats: 375 calories, 13g protein, 33% of your dietary fibre and 26% of your calcium. Nutritious, quick and filling. Awesome.

Black Bean Brownies! (low fat, vegan, oil free, gluten free!) I know - I’m a little late to jump on the black bean bandwagon, but it’s better late than never, right? These chocolatey treats are gooey and delicious - however they may not be for everyone. If you like chocolate desserts where bananas feature heavily (for example the chocolate avocado pudding), then these are definitely for you. [Originally from Happy Herbivore.] What you’ll need… 15oz drained black beans (one can); 2 ripe bananas; 1/3 cup agave; 1/4 cup cocoa; 1 tbsp cinnamon; 1 tsp vanilla; 1/4 - 1/2 cup instant oats* - sub for GF oats if you like; Any toppings you like - I used pecans and cacao nibs. 1. Place everything in the food processor except the oats and blend until smooth. If your bananas are not very ripe, add a little bit of raw sugar until the desired sweetness is met. Then stir in the instant oats. (If your oats aren’t instant - whizz them around in the food processor first to they are more finely ground.) 2. Pour in to a greased 8x8” pan, sprinkle on your toppings and bake for 30 minutes in a preheated oven at 350F/175C until a toothpick comes out clean. Leave to cool in the pan. * - If you find the mix too gooey then add the whole 1/2 cup oats. Alternatively you could use 1/4 cup oats and 1/4 flour. Makes 16.

Black Bean Brownies! (low fat, vegan, oil free, gluten free!)

I know - I’m a little late to jump on the black bean bandwagon, but it’s better late than never, right? These chocolatey treats are gooey and delicious - however they may not be for everyone. If you like chocolate desserts where bananas feature heavily (for example the chocolate avocado pudding), then these are definitely for you.

[Originally from Happy Herbivore.]

What you’ll need…

  • 15oz drained black beans (one can);
  • 2 ripe bananas;
  • 1/3 cup agave;
  • 1/4 cup cocoa;
  • 1 tbsp cinnamon;
  • 1 tsp vanilla;
  • 1/4 - 1/2 cup instant oats* - sub for GF oats if you like;
  • Any toppings you like - I used pecans and cacao nibs.

1. Place everything in the food processor except the oats and blend until smooth. If your bananas are not very ripe, add a little bit of raw sugar until the desired sweetness is met. Then stir in the instant oats. (If your oats aren’t instant - whizz them around in the food processor first to they are more finely ground.)

2. Pour in to a greased 8x8” pan, sprinkle on your toppings and bake for 30 minutes in a preheated oven at 350F/175C until a toothpick comes out clean. Leave to cool in the pan.

* - If you find the mix too gooey then add the whole 1/2 cup oats. Alternatively you could use 1/4 cup oats and 1/4 flour.

Makes 16.

Hummus Lettuce Wraps.

I love wraps, but sometimes they’re a bit heavy for hot summer days. Using romaine lettuce leaves as the wrap instead is a great alternative - here’s how I do mine! :D

Stage 1 - the ‘wraps’.

Stage 2 - hummus and cold brown rice (that’s been simmered in veggie stock).

Stage 3 - grated carrot and zucchini.

Stage 4 - cucumber, red bell pepper, sweet chilli sauce and black pepper.

Stage 5 - fold ‘em up!

Stage 6 - nom away!