Chocolate Chunk Cookies

Hello Everyone, I hope your day has been well.

We all have lazy days which is why I don’t mind using a cookie mix every once in a while. When I made these I was craving something a little sweet, whenever you are short for time or feeling lazy it’s the perfect option. These cookies were super simple to make, as you can imagine and only took 12 minutes to bake in the oven. I did leave them in for a few minutes longer to give the cookies that extra crunch, but they were still very delicious. They are definitely a treat and great for that pick me up work snack!

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Vegan Kale and Walnut Pesto Pasta

Hi everyone, I hope your day has been well.

The recipe I’m sharing today is one that I’ve had written down for a few years and I finally decided to make it. It’s very green and has such spring vibes about it which I love. Its a great meal idea for those warmer afternoons/evenings when your feeling hungry but don’t want too much too eat. Its super healthy from the kale and peas and the blitzed walnuts provide a creamy flavour.

Walnuts contain the good fats and are a valuable source of omega-3, especially for vegetarians and vegans. Garden peas are a great source of iron which helps to transport oxygen around the body and produce red blood cells. There are so many varieties of kale, here I’ve used curly kale which is most common in supermarkets. Kale is a fantastic source of vitamin C, this is another powerful antioxidants that aids vital functions of the bodies cell’s. Overall, a very nice mixture of vitamins and minerals.

I wasn’t a complete fan of the taste as once its blended the flavour can become much more stronger however it’s something I could get used to. This is a vegan recipe however, you could sprinkle some cheese over the top for more flavour.

Recipe: Vegan kale and walnut pesto pasta (serves 2)

Ingredients

1/4 bag of kale

100g garden peas

200g dried fusilli

28g walnuts

1 garlic clove

Sprinkle of salt

25g oil

1 tbsp lemon juice

Method

  • Put a small pot of water to boil, add the kale and peas cooking for 3-4 minutes. Scoop out the veg draining off any excess water through a colander and reuse the water for the pasta.
  • Cook the pasta according to the packets instructions and set aside once cooked. Saving 1/3 of the liquid
  • In a blender, add the kale, peas, walnuts, garlic, oil and enough liquid so that it blends to a smooth yet creamy consistency.
  • Tip the pesto mixture back into the pot and heat through for at least 5 minutes before adding the pasta. Stir everything together.
  • Serve the pasta between two plates and drizzle a little lemon juice over the top.

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Sweet Potato and Lentil Empanadas

Hi everyone, thanks for stopping by my blog.

This recipe is a healthy, delicious vegetarian empanada. I’ve used sweet potato which are quite a versatile ingredient in cooking, I’ve grated it for this recipe to achieve a smooth mashed consistency without it being boiled and loosing all of its nutritional content. I really enjoyed eating these empanadas because the ingredients all compliment each other well and the pastry was smooth with each bite.

Recipe: Sweet potato and lentil empanadas (makes 6)

Ingredients

1 tbsp oil, for frying

1/4 onion, finely diced

1 large sweet potato, grated

65g lentils, cooked

1/2 tsp cumin

1/2 tsp paprika

Pinch of chilli flakes

Pinch of salt

Sprinkle of thyme

1/2 tsp brown sugar

Splash of water

Use my empanada recipe here <<

Use my kale pesto recipe here <<

Method

  • Prepare all of the ingredients and heat the oil in a frying pan.
  • Once hot and the onion and cover with a lid for 3 minutes on a low heat, this will soften the onions without burning them.
  • Next, mix in the sweet potato along with the spices and add a splash of water so it doesn’t dry out.
  • Cover with the lid again and allow the sweet potato to fully cook for 10-12 minutes.
  • After that, add the lentils and cook for a further 2 minutes and stir.
  • Leave the sweet potato mixture to cool down. In the meantime, preheat the oven to gas mark 6 and lightly oil a baking tray.
  • Roll out the empanada pastry and cut out the pastry using a medium sized bowl.
  • Spoon some of the sweet potato mixture onto the pastry and top with a little of the kale pesto.
  • Fold the other half of the pastry over and crimp the edges using your fingers all the way round.
  • Repeat the above 2 steps until all of the mixture is used up and place each one on the prepared tray. Leftover pastry can be put in the freezer for another time.
  • Bake in the oven for 25 minutes and serve.

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Book Review: Look Great Naturally… Without Ditching The Lipstick

Hello Everyone, welcome to my 3rd book review.

Another book down, one that I read quite a few years ago and thoroughly enjoyed reading again. This is a fantastic book for anyone who is keen to change there lifestyle to a more holistic way of living. There are so many chapters that contain a wealth of information for how you can achieve a more sustainable and eco-friendly life, not only that but also saving money in the process. It’s all about clothing, make up, hair products, skincare, therapies and so much more. There is a lot to learn from this and it is written so well with many further resources if you want to find out more about a particular topic.

I read this book many years ago and I found it so interesting at the time, I literally threw away all of my make up and beauty products that I owned and purchased things that were either natural or organic, looking back, I was quite dramatic but also really passionate about what I was putting on my body. It was a little difficult buying makeup at the time because there wasn’t as many options particularly for darker skin tones but I imagine there are so many more options now! In recent days I have gone back to purchasing normal products but its always in the back of my mind to be aware of what I’m putting onto my skin. I also used to sell a lot of my unwanted clothes on Vinted which was great but after I while I couldn’t be bothered to send things away at the post office, so I’d put them in the charity bags instead, hoping they go to good use.

Looking back I feel like I appreciate this book so much more now and it’s great to see how far sustainability has come and the positive popularity it has gained from many bigger, well known brands. It is always a goal of mine to live a more sustainable life and lead a lifestyle that doesn’t just add to the fast fashion climate we are all living in.
I think my favourite chapters are the first 2 about skincare and hair, because they both include so many tips for homemade alternatives to try and make from home, many other them include ingredients we’ll all have in the cupboards and it’s super easy to follow.

So I think I’ll keep this review short as you really have to read the book to see what changes you might want to make in your life, but just know that there is something for everyone no matter how small it may be.

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Soft Peanut Butter Oatmeal Cookies

Hello Everyone, I hope your day has been well.

Today I’m bringing you super tasty and soft Peanut Butter Oatmeal Cookies. I feel like a couple of these would be great for breakfast or at least a mid morning snack, providing you with lasting energy from the oats and peanut butter. It’s a nice recipe to make and full of lots of flavour from the juicy raisins to the sweet cinnamon.

Recipe: Peanut Butter Oatmeal Cookies (makes 15)

Ingredients

105g plain flour

1/2 tsp cinnamon

Pinch of bicarbonate soda

Pinch of baking powder

110g butter

40g demerara sugar

90g soft brown sugar

1 egg

1/2 tsp vanilla extract

140g oats

50g raisins

2 tbsp crunchy peanut butter

Method

  • Preheat the oven to gas mark 5 and line two trays with parchment paper.
  • In a bowl, mix the flour, cinnamon, bircarbonate soda and baking powder together and set aside.
  • In another bowl, cream the butter and sugars together until well combined and smooth, then mix in the egg and vanilla extract.
  • Gently add the flour mixture, oats, raisins and peanut butter.
  • Once everything is combined, spoon out equal portions of the dough and place on the prepared trays with enough space between them.
  • Bake in the oven for 15 minutes until lightly golden brown and leave to cool down. completely.
  • Store in an airtight container for up to 3 days.

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