I never really got into overnight oats until recently and now I am completely addicted. It is the perfect breakfast if you are always on the go and want to maintain a healthy diet. It can’t get much easier, all you do is mix all the delicious ingredients together and leave it in the fridge overnight. The finished product is so creamy and is the perfect grab and go breakfast. You can mix it up and go crazy with your toppings too!
- 50 grams porridge oats (Flahavans works best for this)
- 1 tablespoon chia seeds
- 1 scoop of Vanilla protein powder (I used Vega protein)
- 1 cup Alpro unsweetened almond milk
- ½ cup filtered water
- A few drops of stevia or honey/maple syrup
- ½ teaspoon cinnamon
- Pinch of Himalayan salt
- Berries and toppings of your choice
- Sterilise your jar by pouring boiling water into it and allowing it to sit for at least 5 minutes.
- Mix all of the ingredients except for your toppings in the jar and stir thoroughly. Let it sit for a couple of minutes, then stir again. Place the lid on it and refrigerate overnight.
- When you are ready to enjoy your overnight oats, place your toppings on-top and enjoy!
You can either scoop them out into a bowl or enjoy on the go!
If you want to serve a dish with that ‘wow’ factor than this is the dressing you need! It will make anything taste delicious and will leave you wanting more. The best thing about this recipe is you really can’t stuff it up!
Drizzle this sauce onto any Asian inspired stir-fried dishes, salads, chicken and fish to really enhance the flavours or even over a classic San Choy Bau recipe – yum!
- 4 tablespoon white miso paste (Clearspring)
- 2 tablespoons tahini
- 3 tablespoons sesame oil
- Thumb size knob of ginger, grated
- 1 tablespoon tamari
- 1 tablespoon good quality balsamic vinegar
- 4 tablespoons warm water (you may need more)
- Few drops of liquid stevia or honey
- Zest and juice of a lime
- 1 tablespoon sesame seeds
- 1 teaspoon chilli flakes
- Combine all ingredients in a large sterilised jar and give it a good shake to make sure all the ingredients are well combined.
‘Tis the season for apples at the moment and boy are they good! I’ve never been a big lover of apples but something has changed this Autumn and I can’t seem to get enough of them! It really shows that eating seasonally helps you to enjoy fresh fruit and veg at its best!
This sugar free stewed apple recipe is my favourite, it takes a matter of minutes to make and taste delicious on top of some creamy yoghurt or a warming bowl of porridge!
You could even make these into a nice apple and rhubarb crumble, apple pie or even as an accompaniment to your Sunday pork roast! Yum!
- 6 Rajka organic apples
- 2 teaspoons grated fresh ginger
- 1 tablespoon cinnamon
- Pinch of Himalayan salt
- ¼ teaspoon vanilla bean extract
- ½ cup of water
- Juice and zest of half lemon
- Wash and core the apples by roughly cutting them into large chunks. Place the apples along with the remaining ingredients in a saucepan. Give the mixture a stir.
- Bring the temperature of the saucepan up to a boil and then reduce to a low simmer. Place the lid on the saucepan and allow to simmer for about 8 minutes or until the mixture is of your desired texture.
- Allow to cool and serve as you please!
This quinoa muesli is nutty, crunchy, high in protein and an all round great breakfast option. This recipe is simple yet satisfying and naturally sweetened with coconut sugar! Most mueslis and granolas can be quite low in protein, however with the addition of quinoa this recipe is fairly high in protein compared to other recipes. You can really add whatever dried fruits nuts and seeds to it, play around with different ingredients depending on what you have in your pantry at home! Be sure to make a big batch though as I can guarantee it won’t last long.
- 1 cup gluten-free oats
- 1 1/2 cup quinoa flakes
- 1 tablespoon cinnamon
- 3 tablespoons coconut oil, melted
- 100grams cup raw almonds
- 10 dried apricots diced up finely
- ¼ teaspoon Himalayan salt
- 1 ½ tablespoon coconut sugar
- Preheat oven to 180Degrees
- Place all the ingredients in a large mixing bowl and mix through.
- Line a baking tray and place the mixture on the baking tray
- Bake for 10 minutes or until the almond flakes are nice and golden.
- Store in an airtight container and enjoy!
This recipe is gluten and dairy free!
What more could you want on a hot summers day than a refreshing Gazpacho soup! The perfect starter to serve on a sultry evening. Made using all raw vegetables, this soup is extremely nutritious and only takes 5 minutes max to make! Tomatoes are one of the richest sources of lycopene, the potent age-defying antioxidant that gives fruit and vegetables their red colour!
- 1 cucumber peeled
- 2 Red Peppers – deseeded
- 750 grams vine ripe tomatoes
- 2 garlic cloves
- 2 spring onions
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 100-200ml bone broth (optional – I like adding this for the health benefits)
- To Serve – Chilli flakes, extra virgin olive oil and coriander to serve
- Peel and chop up the cucumber, deseed the red peppers and placec in a high speed blender with the remaining ingredients
- Blend on high for a about 3 minutes until nice and smooth
- Place in the fridge and allow to cool for at least an hour before serving
- To serve, pour the gazpacho into a nice bowl and top with chilli flakes, a drizzle or extra virgin olive oil, crispy bread and coriander.
This is my take on a classic chicken and leak pie – A comforting and super simple dish to make during the winter months! The addition of the sweet potatoes makes this dish a much healthier version with lots of dietary fibre, vitamin A and vitamin C.
This scrumptious pie is guaranteed to be a family favourite. Give it a go and let me know how you get on!
- 400 grams chicken thighs
- Olive oil
- 2 garlic cloves, minced
- 1 large leek, cleaned & chopped
- 150 grams brown mushrooms (I used portobellini)
- 1 lemon, zest and juice of half of it
- 2 tablespoons buckwheat flour (any wholegrain flour will do)
- 50ml water, stock or milk
- 3 tablespoons crème fraiche
- 1 tablespoon Dijon mustard
- 600 grams sweet potato, peeled
- Chicken Stock for the potato mash
- Salt and pepper
- Firstly preheat the oven to 180 degrees
- Peel and chop the sweet potatoes, place on an oven tray and dry roast for 30 minutes or until roasted. If you prefer to steam your potatoes for your mash, then you can do that too however I wouldn’t recommend boiling them.
- Remove the skin from the chicken thighs and cut into 2cm chunks, place them in a non-stick pan to brown along with the prepared chopped leek and salt. Cook the chicken and leek for 5 minutes or until the leeks have softened. Don’t allow the leeks to brown as they will become bitter.
- Next place the minced garlic, chopped mushrooms, lemon, juice & zest into the pan and cook for a couple of minutes.
- Add the buckwheat flour and stir constantly for 2 minutes, this will allow the mixture to thicken up and give it a creamy texture.
- Add the 50ml of liquid of your choice, along with the crème fraiche and mustard. Stir through and take off the heat.
- Spoon the tasty, thick mixture into an oven baked dish and spread evenly.
- Next remove your sweet potato from the oven and place in a bowl ready to mash. I like to add a bit of chicken stock to help loosen up the potatoes for the mash however you can use water or even butter. Mash the sweet potato with some salt and pepper until you have a smooth consistency.
- Place the sweet potato mash on-top of the chicken and leek mixture.
- Bake for a further 10 minutes in the preheated oven to ensure the chicken is cooked through.
- I then like to place my pie under the grill for 5 minutes to give it a crispy, crunchy topping!
One of my favourite ways of cooking is slow cooking – It’s yummy, clean, cheap and nutrient rich. Chuck all the ingredients in one pot and let simmer away for hours – how easy is that!
I experimented today and came up with this delicious recipe. The meat was tender, succulent and the sauce was rich and deep! I hope you like it as much as I did.
Slow cooked beef shin
- 600g-ish of good quality beef shins
- 1 tablespoon olive oil
- 200g Portobello mushrooms
- 2 carrot, chopped
- 2 celery stalks, chopped
- 1 large leak, chopped
- 1 brown onion, diced
- 3 garlic cloves, crushed
- 3 bay leaves
- 6 fresh thyme sprigs
- 1 teaspoons cinnamon powder or 2 cinnamon sticks
- 1 can crushed tomatoes
- 2 tablespoon tomato paste
- 2.5 cups beef or chicken stock
- Salt and cracked black pepper
- Preheat the oven to 170degrees
- Heat the oil in an oven proof dish on the stove and lightly brown the meat on both sides.
- Next add all the remaining ingredients to the pot and stir through.
- Cover the top of the pot tightly with a few sheets of al-foil.
- Place in the pre-heated oven for a minimum of 4 hours or until nice and tender!
- Remove from oven and serve with a creamy sweet potato mash.