This heavenly smoothie bowl is worth waking up early for! It is packed full of anti-inflammatory, immune boosting ingredients! Protein smoothies are a great delicious way to start the day. They are the perfect alternative to eggs as they can help develop lean muscle mass, encourage fat loss, increase satiety, deliver essential nutrients (including amino acids) and even improve metabolic activity.
Turmeric has been used in India for thousands of years and is considered a medicinal herb. Turmeric has many health benefits including powerful anti-inflammatory effects, easing joint discomfort, curbing indigestion and heartburn, boosting immunity as well as protecting the heart and brain!
Cinnamon is a delicious spice that contains many antioxidants. Cinnamon has many anti-inflammatory properties which helps the body fight infections and repair tissue damage. It can help regulate your metabolism by reducing your blood sugar levels as it improves sensitivity to the hormone insulin.
- 1 scoop of vanilla protein
- 1 frozen banana
- 1 teaspoon of cinnamon
- A knob of ginger
- ½ teaspoon turmeric.
- 2 cubes of frozen spinach (or a handful of fresh spinach and ice)
- 1 tablespoon chia seeds
- 1 tablespoon Maca powder
- 1 teaspoon of greens powder (optional)
- Honey or sweetener of your choice
- 1 mug of your choice of milk
- Mixed seeds or any toppings to serve!
- Place all the ingredients in a high-powered blender and blitz until all combined nicely!
- Place in a bowl and top with some more banana, mixed seeds and a big drizzle of honey!
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!
I have fallen head over heels for mushrooms lately, oh my they are so yummy especially when they are whipped up with some garlic and thyme! Mmmm Mmm!
Mushrooms are high in antioxidants, selenium and vitamin D and B.
This is such an easy recipe which takes a matter of minutes to make. I have served this as a side dish to dinner or even on-top of some smashed avocado on toast for breakfast – the dream.
- 300 grams mushrooms (I used portobeliini)
- 1 clove of garlic
- 1 tablespoon olive oil
- ½ tablespoon tamari
- 2 tablespoons coconut milk
- 6 sprigs thyme leaves
- Cracked pepper
- Wash the mushrooms and slice them.
- Heat up the olive oil in a sauce pan over a medium heat, add in the garlic and mushrooms and cook for a few minutes.
- Next place in the coconut milk, tamari, thyme leaves and cracked pepper.
- Allow to cook for a further few minutes until the liquid has slightly evaporated.
- Serve with some additional fresh thyme and season with salt and pepper if it needs it.
I make these burgers whenever I have leftover quinoa, they are so easy to make and a great meatless option that still contain a lot of protein within them. I love serving them with some homemade caramelised onion, sweet potato chips and a dollop of paleo mayo!
Makes 8 large patties
- 1 can chickpeas, drained
- 1 cup Flahavan oats
- 2 teaspoons ground cumin
- 2 teaspoon ground coriander
- ½ teaspoon cayenne powder (optional)
- ½ teaspoon of Himalayan salt & black pepper
- 2 cups cooked quinoa
- 1 large carrot grated
- ½ large zucchini, grated
- 1 small onion, finely sliced
- 2 garlic cloves, crushed
- 1 free range egg
- 1 tablespoon Dijon mustard
- 1 tablespoon good quality balsamic vinegar
- Zest of 1 lemon and juice of ½ lemon
- A handful of parsley, chopped
- ¼ cup coconut flour
- Olive oil to cook
- Prepare all your ingredients before you begin.
- In a food processor add the drained can of chickpeas with the ground cumin, coriander, cayenne pepper, salt, black pepper and oats and blitz until it is a smooth paste.
- In a large mixing bowl, place the 2 cups of cooked quinoa, lemon zest and juice, carrots, zucchini, onion, garlic, mustard, balsamic vinegar, egg, parsley and coconut flour. Give it a big stir and then add in the chickpea mixture from the blender.
- Make sure all the ingredients are well combined.
- Divide the mixture into 8 equal portions and shape each portion into a patty.
- Place the patties on a piece of baking paper, cover and allow to sit in the fridge for an hour before cooking. Chilling the patties will help them hold together during the cooking process.
- Once refrigerated, remove from the fridge and place the patties in a hot saucepan with some good quality olive oil. Allow to cook on a medium to low heat for about 4 minutes each side!
- Serve on a bed of rocket with your favourite chutney and mayo!
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.
Turmeric lattes along with beetroot lattes are becoming more popular in London and are almost the norm now amongst cafes – I can totally see why too! If you haven’t heard of them before, they are sort of like a chai latte but way better if they are done right.
If you haven’t yet heard of the amazing benefits of turmeric, let me educate you. Turmeric has been used in India for thousands of years and is considered a medicinal herb. Turmeric has many health benefits including powerful anti-inflammatory effects, easing joint discomfort, curbing indigestion and heartburn, boosting immunity as well as protecting the heart and brain!
My golden milk recipe couldn’t be easier, most of you will also already have all the ingredients on hand in your pantry and if you don’t then the spices will probably cost the equivalent of 2 lattes to purchase from your local supermarket.
Turmeric lattes are the perfect caffeine free warming drink to get anyone through these cold winters days. My recipe will make a rather large batch of turmeric latte mix so you can have it on hand throughout the week!
Give this recipe a go next time you want a yummy, caffeine free alternative which will be sure to boost your immune system and leave you feeling warm and fuzzy inside.
- 2 tablespoon Turmeric
- 2 tablespoon Cinnamon
- 2 tablespoons Coconut water powder
- 1 & 1/2 tablespoons Ginger
- 1 teaspoon ground nut meg
- 2 teaspoon Vanilla powder
- A pinch of Himalayan Salt
- A pinch of ground black pepper
- Choice of milk – I love it with coconut milk!
- Stevia or your choice of sweetner to serve
- Place all of the ingredients in a jar apart from the coconut water and sweetener, mix the ingredients through thoroughly until all combined.
- To make a warming mug turmeric latte, simply spoon out 1 tablespoon of the mixture and place in a saucepan, heat through with the equivalent of a mug full of your choice of milk and a dash of sweetener – be careful not to boil the mixture.
- Store the mixture in a sterilised jar so you can use it throughout your week.
- Serve in your favourite mug and enjoy!
Impress your guests with these delicious, raw after dinner chocolate mints. You can easily make these in advance and store them in the freezer until you are ready to serve!
- 200grams raw almonds
- 1 scoop of chocolate vegan protein powder
- ¼ cup cacao powder
- ½ cup melted coconut oil
- 1/3 cup raw honey or maple syrup
- 1 teaspoon vanilla powder or extract
- Pinch of salt to enhance the chocolate flavour
- Peppermint drops, I used the ones pictured. You only need a few small drops of these!
- Place the almonds in a high-speed blender and blend until you nearly have a nut butter texture. It can take up to 5-10 minutes for the oils to release, so be patient and keep blitzing! You will need to scrape the sides of the blender every so often too.
- Next add the remaining ingredients and combine.
- Line a silicone mould with some coconut oil and pour the mixture into your tray.
- Place the mixture into a silicone try and place in the freezer to set
- Do not remove these until completely set as you will find it really hard to remove from the silicone tray. I like to leave them in the freezer over night to ensure they are completely set before removing from the tray.
- I have made this with 2 different types of protein powder, one worked really well and the other I needed to add some warm nut milk/water to the mixture to help liquefy it.
- Keep them in the freezer and remove 15 minutes before serving.
Oat milk is rapidly becoming one of my favourite milk alternatives, it is rich in fibre and has such a creamy consistency to it. This recipe is very low in calories too, containing only 175 calories for the whole jug!!
- ½ cups organic oats – I like to use Flahavans oats
- 5 cups filtered water
- A few drops of liquid stevia, or sweetener of your choice
- 2 teaspoons orgamic vanilla essence
- Pinch of Himalayan salt
- Sterilised glass bottle
- Pour all the ingredients into the blender and blend on high speed for around 3-5 minutes.
- Strain the oat milk by pouring it through a nut milk bag, cheese cloth or very fine sieve and discard the oat pulp that remains. Do this process 2-3 times so you end up with a nice light milk.
- Pour the oat milk into a sterilised glass bottle and keep refrigerated.
- Make sure you shake thoroughly before using it.
I love crispy roast vegetables, they are always an easy option when entertaining too.
My honey roast vegetables with a chunky salsa has just taken roast vegetables to a whole new level. Give this recipe a go this festive season as it really is the perfect addition to your Christmas roast!
- 300 grams Butternut Squash
- 5 large Turnips
- 1 tablespoons Olive oil
- 1 tablespoon honey
- Salt pepper
- 2 large handfuls of rocket
- Sprinkle of mixed seeds
Salsa Verde ingredients
- 1-2 large bunches of Parsley
- 1 large bunch mint
- 1 large bunch of basil
- 4 garlic cloves, peeled
- ½ cup capers
- ½ cup sweet little gherkins
- 2 tablespoon Dijon mustard
- 3 tablespoons white wine vinegar
- 6 tablespoons extra-virgin olive oil (good quality)
- Preheat the oven to 180.
- Cut the butternut squash into chunks and cut the turnips length ways.
- Place the butternut squash and turnips on a roast tray and drizzle with the olive oil, honey and salt and pepper. Place in the oven for 30 minutes or until cooked through, check regularly and toss them at the half way point.
- Place all the salsa verde ingredients in a high-powered blender and blitz until combined. Once combined to your desired consistency you may want to taste it and add some salt and pepper to balance out the flavours. If you want it a really smooth consistency you can keep adding in olive oil whilst blending.
- Check the vegetables and make sure they are cooked through.
- Once cooked, place the rocket on a serving platter, add the roast vegetables, seeds and add as much salsa as you please.
- Toss through and enjoy!
When two of my favourite things become one – pumpkin and hummus! This beautiful dip is the perfect autumnal snack – it is healthy, creamy, smooth and you can have it ready in no time!
You can make this snack in advance and have it ready for when your guests arrive! If you really wanted to get into the holiday spirit you could serve it out of a pumpkin!
- 2 cans chickpeas
- 1 cup of leftover roast pumpkin
- 2 tablespoon Tahini
- 2 garlic cloves
- Juice and zest of a lemon
- 1 teaspoon Himalayan salt
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon cumin powder
- ½ teaspoon paprika
- 3 tablespoons olive oil
- ½ cup water or if you have some stock/bone broth you could use this too!
- Place all the ingredients in a food processor and pulse together. Process until smooth and at your desired consistency. You may need to add some more water/olive oil to help give the hummus a creamy texture. Taste and add any e
- Trasnfer the hummus to a serving bowl, drizzle with a good quality of extra virgin olive oil, pumpkin seeds and some extra cumin.
- Serve with your favourite vegetable and pita bread.