Month: July 2017

Banana Bread Muffins

The first time I made these muffins I really just wanted something sweet for breakfast that I could eat easily on my way to work, that wasn’t porridge. The resulting experiment ended up being a mix between a classic muffin and banana bread, hence the name, and was so delicious that we (mainly me) ate the first batch that afternoon and had nothing left over for the morning. They have quickly become my go-to muffin recipe, simply because they are a dream to make. You just blend the ingredients together then bake and you’re good to go. They really are the perfect grab and go breakfast. Obviously, i had to make these muffins super nourishing so I switched out a few of your regular muffins ingredients and added in ones that already make an appearance on the breakfast menu. Refined white flour has been switched for buckwheat so they are gluten free But wholemeal spelt/wheat/rye is just as tasty. I’ve also used a magic combo of oats and walnuts to give them a wholesome texture …

Rainbow Veggie Bowls

Hey guys before you get into this post I just wanted to say a big thank you to everyone for checking out the blog so far Its amazing hearing all your lovely feedback. I hope you’re all enjoying the recipes and getting inspired to cook some healthy food. If you want to see a particular recipe comment down below or message me and I can post it on the blog for you! If you’ve been on social media at all over the last year you’ve probably had one of these vibrant bowls pop up in your feed. They are basically a fantastic way to combine a heap of different veggies, greens, fruit, beans & grains to make a complete meal. Veggie bowls are my favourite meal to put together. They are easy to make and a genius way to use up leftovers. This post is less of a recipe and more of guide on how to make the most nourishing veggie bowl. So once you get the main principles down you can create your own bowl of the week. …

Harissa Roasted Eggplant with Fennel Salad

Eggplant (aubergine) is one of my favourite vegetables, I could seriously eat it every day. It’s the star ingredient of baba ganoush but you’ve most likely sampled it in a rich Indian curry or a savoury tomato pasta. It’s a gem of a vegetable and when cooked well brings so many hearty flavours & textures to a dish. Perfect if you’re going meat-free. This recipe is currently my favourite way to cook eggplant. I marinate the flesh with a warming harissa paste then bake it in the oven until the outside is golden and the flesh turns melt in your mouth tender and serve it alongside a crisp fennel and citrus salad.  It’s  bursting with flavour and much easier to prepare than it looks as the oven does all the hard work.  I make it on days when I feel like I need a break from starchy foods as its a bit of a lighter meal but is still flavourful enough to comfort you on chilly winter nights. Harissa Roasted Eggplant + Fennel Salad Serves …