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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. :)

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. :)

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.)