I tend to go through phases with breakfasts. The porridge phase (okay, that one never ends), the pancake phase, the eggs on toast phase, the shredded wheat phase…and the overnight oats phase. This is one of my favourite variations on overnight oats. You’ll find plenty of recipes for them under the food section of the blog, though the combination of sweet pear, bitter dark chocolate (we’re using cacao, though if you really like things much sweeter you can either add maple syrup, or use a cocoa powder / hot chocolate mix instead), and juicy, sharp raspberries is amazing. Any overnight oats recipe is ideal for mornings when you know you’ll be in a rush, and short on time to make something. Continue reading “Raspberry, Pear & Chocolate Overnight Oats”
I feel like lemon and raspberry is a classic combination. It’s one of my favourites. So obviously I wanted to showcase this in pancake form- and top it all off with a creamy, sweet, nutty cashew butter and Greek yoghurt cream.
I used coconut flour, as I was given this a while ago, never used it- and it goes out of date later this year. However, feel free to use plain or self raising flour, but you will need to reduce the milk by a couple of tbsp. (as coconut flour is richer in fibre, and so apparently requires more liquid to form a batter). If I didn’t have the coconut flour I would be using self-raising flour, as I don’t see the point in going out to buy expensive ingredients that you’re only going to use for one recipe. Don’t feel the need to go out and buy it specifically for this is what I’m saying, though if you feel you’d experiment with it a bit more regularly than I do, then go for it- I hear that it’s great in baking.
Hope you enjoy the recipe!
Ingredients (serves 1)
- 1/4 cup coconut flour mixed with 1/4 tsp cinnamon and 1/2tsp baking powder
- 1 large egg
- 6tbsp almond milk
- Zest and juice of 1/4 lemon
- 1 large handful frozen raspberries
- 50g Greek yoghurt
- 1tbsp smooth cashew butter
- 1.5tsp maple syrup
- Mix together the coconut flour, cinnamon and baking powder, with the egg, milk, 1/2tsp maple syrup, and lemon zest.
- Spray a pan with non-stick cooking spray and bring up to a medium heat. Add the batter a little at a time to form pancakes. Onto each pancake crumble some frozen raspberry, then flip and cook the other side.
- Plate up. Beat together the Greek yoghurt and cashew butter. Top the pancakes with the mixture, some frozen raspberries, and the remaining maple syrup.
Lately I have been fancying pancakes. When I was little we made pancakes pretty much every weekend- Scotch drop scones are actually what we made. My mum was often the one who made them with us, and as that’s the pancake recipe she prefers, my brother and I grew up feeling these were proper pancakes. They’re small, fluffy, and much more “stackable” than crepes. These remind me a lot of those pancake-driven mornings.
This was the first time ever that I’ve ever used the flour in a recipe, and I actually quite like it (I’ve used the Seven Hills one here). There’s a subtle coconut-y taste and texture. Not as fluffy as regular pancakes, but really delicious. If you want mega-fluffy pancakes then I’d say use self-raising flour and omit 2-3tbsp of the milk (coconut flour has a higher fibre content, which mean you need more milk to form a batter).
This is a really satisfying breakfast, and the apple adds the height that guarantees a decent stack. The cashew butter is amazing when it melts into them. My top tip is this: stack them, adding cashew butter, then microwave for up to 1 minute. If you’re anything like me, then you’re quite slow at making pancakes and the first has gone stone-cold by the time the last is ready, so the microwave is your best friend. I also highly recommend adding a dollop of thick Greek yoghurt, or even a scoop of ice-cream if you’re pushing the boat out. Continue reading “Raspberry-Apple Cashew Butter Pancakes”
If you’re looking for a veggie packed, delicious comfort food style dish, then this is for you. I’ve posted a quorn chilli on the blog before, but I personally prefer chilli made up of beans and veggies on their own.
The chilli you see in the picture is actually my mum’s recipe, which I occasionally let her cook for me, and the same one that I cook when I’m at uni. Mum had to adapt to cooking vegetable chilli when I went off of meat, and I’ve got to say: she’s adapted well. This version of the chilli is suitable for vegans, veggies, omnivores, and any carnivores wanting a change. Ideal sides are rice, bulgur wheat, potato wedges/jackets, wraps, guacamole, sour cream, quorn meatballs, chicken chunks, or canned tuna…so many endless possibilities. Even if you aren’t veggie and want to ease yourself into simply trying more veggie meals, you can. I’m pescetarian, and love this with bulgur wheat, avocado, and either quorn or tuna.
The basic idea behind this chilli is that whatever veggies we have go on in there. I’ve used courgette, celery, various different beans, olives, peppers, onions, spinach, tomatoes…anything you need to use up, whack it in there. In the recipe below we used only one can of kidney beans as that’s what happened to be in the cupboard, but feel free to mix up the beans, or add in two cans. Also, in my house (excluding my dad) we love spicy food. Which meant we added in a lot of chilli flakes- hot ones. If you aren’t a spice fan, then simply decrease the amount of chilli you add in. This is a completely adjustable recipe.
When I was in my first year of uni I got into pitta pizza in a massive way. It was a staple meal whilst adjusting to uni life. Now that I’m weeks away from completing my degree, I keep remembering little bits of my first year and giving a few nostalgic sighs now and again. I feel like this is the perfect time to resurrect pitta pizzas- but make them a bit more sophisticated. Seen as I’m such a classy, sophisticated nearly-twenty-one year old, who is completely in control of her life, and ready to graduate in July (your sarcasm klaxon should be going by now).
But back to the pitta pizza. These are basically a healthier, quicker, much easier alternative to making/ ordering a Florentine pizza. If you’ve never tried egg on pizza, then you seriously need to make these. Because runny yolks ain’t just for breakfast. Though you could make these for breakfast, because pizza for breakfast actually sounds pretty attractive to me. As long as it isn’t the leftover post-drinking pizza we all experienced in first year. Which we aren’t going to talk about.
- 2 wholemeal pitta breads
- 1tbsp tomato puree mixed with 1tsp dried Italian herbs, and 1 tbsp. cold water (you’ll probably have some leftover-you don’t have to use it all)
- 1 handful of asparagus, chopped into small pieces (each spear into roughly three)
- 2 medium eggs
- 1 small handful spinach
- 30g cheese of choice, grated
- Salt, black pepper, chilli flakes, and white pepper to taste
- Preheat the grill to medium, and place some foil onto a baking tray (means no sticking, and less washing up)
- Place your pittas onto the tray along with the asparagus, and place under the grill for 2 minutes
- Once the pittas are a little toasted, turn them over, spread the tomato puree over the top, and layer on the asparagus, spinach, and cheese. Place back under the grill for 1 minute.
- After a minute crack one egg onto each pizza. Return to the grill for the final time, now for 4-5 minutes, until the egg white is cooked, and the yolk still runny (TIP! If the pitta is starting to brown a little too much but the egg isn’t cooked to your liking, then whack each pitta in to the microwave for up to 30 seconds, checking it regularly to avoid egg explosions).
- Plate up, and top with black pepper, white pepper (AMAZING on eggs), salt, and chilli flakes.
I’m almost certain that many of you thought I had gone slightly nuts when I posted this on Instagram. Who on earth would put banana and Nutella in an omelette? What kind of banana-Nutella sacrilege is that?! Well. I’m just that kind of person.
If you’ve never tried a sweet omelette, then I encourage you to do so – as soon as possible. If you can’t handle savoury in a morning, but you also don’t like super-heavy breakfasts, then they’re right up your alley. Sweet omelettes are mentioned in all of the below posts:
Today though we’re turning our attention to that classic banana-Nutella combo (PSST! If you want more banana and Nutella, then check out my healthy pancakes!). Though I used the Jim Jam’s chocolate – hazelnut spread as a slightly healthier alternative. This is my favourite sweet omelette so far. The “Nutella” melts, the banana melts, the vanilla and cinnamon taste amazing with the chocolate and hazlenut- and a cheeky drizzle of maple syrup doesn’t go amiss either… Continue reading “Banana & Nutella Omelette”
If you follow me over on IG, then you’ll know the amount of chilli I like to put in my food very nearly gassed my flatmate, who began to have a coughing fit while I cooked this. Needless to say, I put in more than I have specified in the recipe below, because not all of us like spice quite so much. However, if you’re a spice fiend too, then feel free to up the chilli content.
The main star of the dish is the ginger though. I love ginger in stir fries and curries, and thanks to making this I have a whole packet to play around with this week. It’s great for aiding digestion and getting rid of gas (unglamorous, but true), alleviating nausea, un-bunging a blocked nose if you have a cold (the spice will help too), and it just tastes plain amazing.
A few swaps you may want to try with this dish:
- Try switching the rice for bulgur wheat if you’re in a hurry, and cut 15 minutes off a 30 minute meal
- If you’re a veggie swap the prawns for Quorn chunks, or even better: put two fried eggs on top instead
- Use canned fish in place of the prawns to lower the cost (I know prawns are a luxury buy for me anyway): I’d actually opt for canned mussels, or canned mackerel, or even tuna
- If you’re vegan then some red kidney beans, tempeh, or baked tofu chunks will also be delicious
- You can actually mix the rice into the meal when cooked, placing everything into the pan, and this is lovely- I didn’t simply because I wanted an aesthetically pleasing photograph.
- I have mentioned this below, but if you don’t have soy sauce in your cupboard, then try swapping in balsamic vinegar. You’ll lower the salt content, and I actually think I prefer the taste in this meal…