I have recently been eating stewed apples in the morning for a light breakfast as it’s quick and simple to prepare and also quite nourishing for the body, early in the morning. It is nice and all but not the most filling so I decided to add a crumble mixture on top to give it a bit more body and help me to feel fuller for longer. This is a great recipe that is fairly quick and can be eaten for breakfast, dessert or even a snack between meals. It’s really tasty as you get the sweetness from the apples and delicious mixture of soft oats and coconut on top.
Recipe: Apple and raisin breakfast cookies (serves 2)
2 apples, peeled and finely sliced
1 tbsp lemon juice
1/4 tsp cornflour
20g plain flour
20g desiccated coconut
1 tsp brown sugar
1/2 tsp cinnamon
Pinch of salt
1 1/2 tbsp butter, melted
Firstly, preheat the oven to gas mark 5 and take out a small baking dish (I used a loaf tin as I didn’t have anything smaller).
Prepare the apples and place at the bottom of the oven dish mixing in the raisins, lemon juice and cornflour.
Melt the butter and in the meantime in a small bowl, mix together the oats, plain flour, desiccated coconut, brown sugar, cinnamon and salt. The pour the butter in stirring until is slightly clumps together.
Add the crumble mixture to the apples evenly and bake in the oven for 30-35 minutes until slightly golden on top.
These cookies are really nice and filling, stuffed full of chia seeds, oats and raisins making them perfect for the mornings. These cookies are thick and chunky, which is why they are so perfect for the mornings if you like to be full in the mornings. I’m so pleased with this recipe, I planned it quickly and it turned out so well. I say this a lot but they are great for carrying to work as a little snack to keep you going throughout the day.
Recipe: Oatmeal and chia seed cookies (makes 8)
65g plain flour
1/2 tsp baking powder
Pinch of salt
1/2 tsp cinnamon
80g soft brown sugar
20g chia seeds
1/2 tsp vanilla extract
Set the oven to gas mark 5 and line 1 tray with baking paper.
Add all of the dry ingredients to a large bowl and mix well.
Next add the vanilla extract and butter.
Mix with a spoon first then use your hands until it forms a soft dough (it may stick to the hands a little but it’s fine).
Equally scoop out the dough, role into a ball, flatten and place on the tray.
Put into the oven and bake for 20 minutes.
Leave to cool on a wire rack before eating and store in an airtight container for up to 3 days.
So I recently ordered food from a zero waste supermarket where everything is ordered in bulk and when you make a purchase it is distributed into paper bags (depending on the item) and brought to you in a cardboard box, similar to what you get in supermarkets. It’s a fairly new concept as there aren’t many stores like this but I think it’s a very good idea at reducing plastic use and waste. I wasn’t able to do a full shop and purchase a variety of things but I was able to get a good selection.
I think my favourite things so far were the mango strips which I absolutely love, you must try them if you haven’t already. It is definitely something to fill a sugar craving however, because they are sweet be mindful of your teeth. I also really liked the desiccated coconut which I ended up sprinkling on just about everything I ate such as a couscous salad, scones topped with jam, mixing into a chicken curry and baking. So far, none on the paper bags have ripped which was good however you can really notice how much oil is in the desiccated coconut as the bag did become quite dark after it arrived so I put it into a used pasta jar.
Actually as you can see below, I’ve been keeping a few used glass jars so that I can use them as food storage later on. I’m trying to do my bit for the environment and reduce my waste where possible, it’s not anything major but I do believe that we all have our part to play.
Here is my shopping list:
Follow my Instagram for food inspo and recipe ideas!
Hello Everyone, I hope you are all having a great day.
Recently I was looking through some emails and I was intrigued by a range of falafel type foods. Apparently, falafel means ‘small ball-shaped peppers’ or ‘little balls’ and today’s recipe is inspired from the recipe book Persepolis: Vegetarian Recipes from Peckham, Persia and beyond. Although they don’t look or taste like traditional falafel balls, many of the components are still the same, for example chickpea flour, cumin and sesame seeds are used. I did have to adopt the recipe slightly because I didn’t have everything but its still the same vibe. These falafel would make great meat free burgers and are full of so much texture and flavour.
I made a quick salad using sliced red bell peppers, sliced cucumbers and grated carrot. I also made 2 flatbreads to stuff everything inside. Honestly, the falafel was quite filling and it would be perfect to eat one wrap as a light lunch as I was pretty full when eating the last half. This was a very enjoyable meal which I will definitely make again, hopefully with all of the correct ingredients. It still turned out really good but I can imagine the sweetness from sweet potatoes would make such a difference.
Recipe: Potato and broccoli falafel (makes 4)
2 medium sized potatoes, peeled and cut into small cubes
1/2 onion, finely diced
2 garlic, peeled
1 tbsp oil
1/2 tsp cumin
1/4 tsp chilli flakes
1/4 tsp salt
1 tbsp sesame seeds
2 tbsp chickpea flour
Handful of broccoli, finely chopped
Set the oven to gas mark 6 and place the potatoes, garlic and onion onto an oven tray. Drizzle over the oil and cook in the oven for roughly 20 minutes.
In the meantime, add the other ingredients to a large bowl and mix well.
Once the potatoes are soft, add them to a blender along with the garlic and blend until just smooth, it gets quite sticky here.
Add the potato and garlic mixture to the bowl with the onions too and combine well with a spoon. The split the mixture into 4 equal sizes.
Wet hands and then shape the falafels into burger shapes and place each one on a lightly oil tray.
Bake in the oven for 15-20 minutes until fully cooked and slightly golden.
Assemble your other ingredients whilst the falafel is in the oven and enjoy.
These days, when I’m eating pasta, I like to incorporate much more vegetables into the recipe as sometimes pasta can be quite filling. If the pasta is a super processed variety it can leave me feeling really full or even bloated which is never comfortable. I’ve added a hearty portion of kale and broccoli which contain a great range of vitamins and minerals, such as antioxidants, protein and fibre, supporting the body. *A little tip for when you buy kale, wash it straight away and put it into the freezer so that it lasts longer.
Fusilli is quite popular in our household, I think it works well for simple pasta dishes and especially a pasta bake, the sauce and other ingredients get into the curls of the pasta and each bite is super tasty. I did have a few penne leftover so they went into the pan as well. I like the cut the broccoli fairly small and mix it in with the ingredients before it goes into the oven so it will remain firm to the bite. This was a very juicy pasta dish, I think because there was a decent amount of pasta sauce and the kale had been frozen prior to using. Anyway, it tasted amazing and is a perfect mid week meal to cook for the family.
Recipe: Cheesy pasta bake (serves 4)
3 portions of fusilli pasta
Pinch of salt
Sprinkle of turmeric
2 handfuls kale
5 large florets of broccoli, chopped
1/2 carrot, grated
1 spring onion, finely sliced
1 tuna tin
1 jar pasta sauce
100g cheddar cheese, grated
Preheat the oven to gas mark 6 and get an oven dish ready.
Put a pan of water to boil with a pinch of salt and a sprinkle of turmeric, add the pasta and cook according to the packet or a little less because it is going into the oven.
In the meantime, wash and prepare the vegetables then place into a large bowl along with tuna and 1/3 of the cheese.
Once the pasta is cooked, mix into the large bowl adding most of the sauce depending on how it looks.
Evenly place the pasta mix into an oven dish and sprinkle over the remaining cheese, cover with foil and bake in the oven for 30 minutes before removing the foil and cooking for a further 15 minutes.