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!
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!
Believe me when I tell you this pesto is like no other, it transforms every dish I add it to! I literally put it on absolutely everything! Yum, yum, yum! I have become addicted and better yet it could not be easier to make too! Pesto is traditionally made with a fairly large amount of parmesan, I have removed the cheese as I believe that when you roast the garlic and toast the pine nuts it brings out so much flavour in the sauce and gives it a nice creamy texture. Trust me you won’t ever go back to store bought pesto!
- 2 packed cups of fresh basil leaves
- 1 small garlic bulb
- ½ cup pine nuts
- 1 lemon zest and juice
- ¼ cup Extra Virgin Olive Oil
- ¼ teaspoon salt
- Preheat Oven to 180 degrees
- Cut the top of the garlic bulb off and wrap the entire bulb in aluminium foil. Place in the oven to roast for 35 minutes.
- Meanwhile, toast the pine nuts by placing them in a dry saucepan, cook over a low heat until golden. (Keep an eye on the pine nuts as they can easily burn)
- Next zest and juice the lemon and place in a high-powered blender along with the pine nuts, seasoning and basil.
- Once the garlic has cooked, squeeze out the garlic cloves out through the end that you trimmed and place in the blender with other ingredients.
- Pulse the ingredients together whilst slowly drizzling in the extra virgin olive oil.
- It should become smooth, fragrant and creamy within no time!
- Place in a sterilised glass jar and enjoy!
Hummus is a delicious Middle Eastern snack! It is such an easy way to up your plant based protein intake. It provides you with protein and a number of essential vitamin and minerals, and while it can be high in fat due to the tahini and olive oil content, it is mostly heart-healthy unsaturated fat.
Chickpeas – Chickpeas are a legume often used in Middle Eastern and Indian cooking. They are a great source of vitamins and minerals, and have been shown to help lower cholesterol. They are a great source of insoluble and soluble fibre as well as manganese and iron for energy production.
Tahini – Tahini is a paste made from ground sesame seeds which also plays an important role in Middle Eastern cooking. One serve of tahini contains 7.9 grams of fat however only 1.1 of this is saturated fat. Tahini is a great source of healthy fatty acids containing a large amount of omega 3’s making it great for your brain and heart health. Tahini is packed full of vitamins and minerals such as Thiamine, phosphorus and copper.
Garlic – Has many medicinal properties as well as culinary uses. It is an excellent source of minerals and vitamins that are essential for optimal health. The bulbs are one of the richest sources of potassium, iron, calcium, magnesium, manganese, zinc, and selenium. Selenium is a heart-healthy mineral, and is an important cofactor for antioxidant enzymes within the body. It contains many flavonoid anti-oxidants like carotene beta and vitamins like vitamin-C. Vitamin C helps the body develop resistance against infections and disease!
- 1 x canned chickpeas (preferably organic)
- 1 x lemon juice and zest
- 2 tbsp olive oil
- 2 tbsp tahini
- 1-2 garlic cloves
- 3 tbsp stock (vegetable or chicken) * you can use water*
- 1x tsp cumin
- 1x tsp ground corriander
- 1x tsp paprika (optional)
- 3 tablespoons extra virgin olive oil
- Salt to season
- Vegetable sticks – you can use celery, cucumber, radish, carrots, pepper – anything you may like!
- Drain the chickpeas and rinse under water. I like to boil the chickpeas for a few minutes and allow to cool for 2 minutes. If you want to remove the skins you can however I find this can be quite time consuming and not really necessary.
- Place the tahini and lemon in the blender first and whip them together for a few minutes until the tahini becomes airy and light in colour.
- Next add the chickpeas and garlic to the blender and blitz through for a few minutes.
- Place the herbs and bone broth in the blender and combine until smooth.
- I like to add in the olive oil at the very end whilst the blender is running. Drizzle it in until quite smooth or if you prefer it chunky that is great too!
- Serve with a selection of vegetable sticks
I think most people grew up eating some sort of potato bake, it really was a childhood classic that everyone enjoyed! I have decided to make a healthier version using sweet potato for some extra sweetness, chicken broth to guarantee a tender middle and topped with a thin layer of cheese for that crispy crust which everyone fights over for!
Try this easy, scrumptious sweet potato bake when you next entertain and I can assure you, your guests will leave satisfied!
- 5 sweet potatoes
- 4 leeks, white and tender green parts only
- Olive oil
- 2 minced garlic cloves
- 300ml good quality chicken stock
- 5 stalks of fresh thyme
- Cheese to top – I used a combination of feta and mozzarella.
- Salt and Pepper
- Preheat the oven to 200 degrees.
- Remove the skins from the sweet potatoes and cut them into thin slices and set aside.
- Next thinly slice the leeks and place in a bowl of water to rinse of any dirt from the inside of the leak rings.
- In a pan, heat up some olive oil and place the leaks in the pan and cook through until soft. Next add the garlic, the thyme leaves (remove from the stalks), salt and pepper and cook for a further 2 minutes.
- In your oven proof dish arrange 1/3 of the raw sweet potato and add half of the leek mixture, next top with more sweet potato and the remainder of your leek mixture. Finally place the last bits of your sweet potato on top.
- Gently place the stock around the sweet potato until 2/3rds of the way up the dish. The amount of stock you use will vary on the size of the dish.
- Cover the dish with aluminium foil and place in the pre-heated oven for 45 minutes.
- Remove the sweet potato bake and carefully drain of the stock.
- Sprinkle the bake with you choice of cheese, I like to use a combination of mozzarella and feta but anything will work.
- Return the bake back into the oven uncovered and turn the heat up to the maximum temperature (around 260 degrees) Allow to cook for a further 15 minutes of until the cheese has melted and become crispy!
- Allow to cool for about 10 minutes before serving.
Aubergines are quickly becoming one of my all time favourite vegetables! I have always loved eating them however never cooked with them up until the last 6 months or so. They are so versatile and easy to cook with too! They are not as popular as other vegetables however they should be consumed on a regular basis as they are packed full of vitamins, minerals and dietary fibre! Try making this easy warm aubergine dip when you next have guests over as it is one that will certainly impress.
- Two medium aubergines
- 2 cloves of garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon lemon juice
- 2 tablespoon extra virgin olive oil
- a big pinch of salt and black pepper
- Preheat oven to 180 degrees Celsius
- Cut the aubergines in half length ways. Score the inside flesh with crosses and drizzle with salt and 1 tablespoon of the olive oil.
- Place the aubergines skin down on baking tray.
- Add the whole garlic cloves (skin still on) to the baking tray along side the aubergines and roast in the oven for roughly 35 minutes or until the aubergines are nicely cooked through and creamy.
- Onced cooked through, remove the aubergines from the oven and allow to cool briefly.
- Whilst the aubergines are cooling, place the remainder of the ingredients in a food processor.
- Next scoop the flesh of the aubergines out of the skin and place in the food processor.
- Blitz the mixture until combined well, you may have to scrape down the sides and blend again.
- Place in a nice serving bowl and sprinkle an additional bit of cumin on top.
- There are so many way you could served this but my favourites are as a dip or even in a middle eastern inspired chicken wrap! You could even blend it until completely smooth and serve as a puree with other middles eastern or even Mediterranean flavours!
Let me know how you get on and what you serve it with!
This recipe is delicious, crunchy and tastes like a real treat! It is super easy to make and is a great addition to the pantry. You can tailor this recipe to your own liking – you could add any sorts of seeds, nuts, and dried fruits like goji berries, cranberries etc!
I like to serve mine with some unsweetened almond milk topped with fresh berries and cinnamon. You could add it to some plain Greek yoghurt or even use it as the topping to your crumble! Stay far away from the store bought cr@p which is packed full of fat, sugars and ingredients which I can’t even pronounce!!
It’s great on the go too, pack it up for a road trip, commute to work or a holiday overseas.. So why not make a large batch of this healthy, nutritious granola which will help nourish your body and start your day off on the right track!
Homemade crunchy granola
- 2 cups jumbo oats
- 100 grams slivered almonds
- 2 tablespoon flax seeds
- 1 tablespoon pumpkin seeds
- 100 grams desiccated coconut
- 3 tablespoon ground cinnamon
- 1.5 tablespoon ground ginger
- 1 teaspoon of vanilla extract or powder
- 3 tablespoons coconut oil (melted)
- 2 tablespoon maple syrup or raw honey
To serve –
- 2 tablespoon Bee Pollen
- 2 tablespoon chia seeds
- 2 goji berries (optional)
- fresh berries
- Preheat oven to 140C
- Line a baking tray with baking paper
- Combine all the ingredients in a bowl except the bee pollen, chia & dried fruit.
- Bake the granola for 15 minutes or until golden and crunchy
- Remove from oven and mix in the bee pollen, chia seeds and dried fruit
- Once cool, place in a jar and serve
Don’t forget to tag me in your creations of my crunchy granola! Xx
Cashews are packed full of heart healthy fats, vitamins, minerals and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, calcium and selenium, all of which are important for maintaining good bodily function. They are naturally cholesterol free and help to reduce blood pressure. Just a handful a day can really be beneficial to your cardiovascular health. Cashews are also a great nut to maintain hair health due to the copper content, bone health due to the amount of calcium and even weight management due to the monounsaturated fats within them.
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.
- 500grams raw cashew nuts
- 2 teaspoons vanilla powder
- 1 teaspoon cinnamon
- Pinch of salt
- Place the raw cashews nuts on a baking tray and roast in a pre-heated oven at 180C until golden brown. This should take about 8-10 minutes.
- Allow cashews to cool before placing in a high powered food processor with the salt, cinnamon and vanilla powder.
- Blend on high for a few minutes, then remove lid and scrape down the edges.
- Blend again for a further 3-5 minutes or until the cashews have a creamy consistency.
- Place in a jar and try not to eat the whole thing within the first 24 hours!
Note – It is rather tempting to stop blending once the cashews have turned into a paste however keep blending for a further few minutes to release the natural oils so it becomes nice and creamy. If you under process it will still be just as yummy however the texture will be more like a crumble mixture! Blend and keep blending!!
This is a very tasty way to eat aubergine, inspired by the Middle Eastern dip Baba Ganoush which if done well – is to die for! It is a very light satisfying meal, you could serve it with some pita bread or even some spiced minted lamb mince. Simple, easy and pure deliciousness!
* 2 large eggplants
* 1 tbsp olive oil
* A few sprigs of lemon thyme leaves
* Salt and pepper
* 1 pomegranate
* 30 grams flaked almonds
* Fresh mint to garnish
* Sprinkle of cumin to garnish
* ½ cup Greek yoghurt
* 1 garlic clove, minced
* 1 tbsp olive oil
* 1 lemon and zest
* 2 tsp tahini
* 1 tbsn chopped mint
* ½ tspn cumin
* Salt and pepper to taste
- Preheat oven to 200C.
- Cut the eggplants into halves lengthways then cut a few diagonal incisions along the inside of each half being careful not to pierce the skin.
- Place the eggplants on a baking tray and brush each half with olive oil making sure all the oil has been thoroughly absorbed. Break off some of the thyme leaves and place in each incision. Sprinkle with some salt and pepper and the remaining thyme stalks.
- Place in the oven for 30-40 minutes or until cooked through.
- Whilst the eggplant is cooking, toast the flaked almonds in a dry hot pan for a few minutes until golden brown. Set aside.
- To make the yoghurt dressing, place all the ingredients in a bowl and stir through. Place in the fridge until time to serve
- Remove the pomegranate seeds from the pomegranate and place in a small bowl ready for garnish.
- Once the eggplants are cooked through, remove from the oven and allow to cool.
- Once cool, assemble the eggplants by spooning plenty of the yoghurt sauce over the eggplant halves, sprinkle with pomegranate, flaked almonds and a dusting of ground cumin.