Veggie Burgers

You can’t beat a good veggie burger… I find them easy to make, super nutritious & totally satisfying! & this recipe doesn’t require a food processor!


Ingredients

  • 1 tin black beans, drained and rinsed (drained weight 230g)
  • 1 flaxseed egg (1 tbsp flax x 3tbsp water)
  • 3 tbsp tomato purée
  • 125g cooked quinoa
  • 50g wholemeal flour
  • 1/2 garlic salt
  • 1 tsp paprika
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • Olive oil

Method (serves 3)

  1. Preheat the oven to 180°C fan.
  2. In a bowl, mash the black beans with a fork.
  3. Add the flaxseed egg and tomato purée, then the quinoa, flour and spices and mix with a spoon.
  4. Form the mix into 6 burgers and place on a baking tray.
  5. Heat the olive oil in a frying pan over a medium to high heat and fry each burger on each side for 1 minute.
  6. Place them onto a baking tray lined with baking paper and bake in the oven for 15 minutes.
  7. Serving this up with smashed avocado, tomato & lettuce – enjoy!

Red Velvet Doughnuts

red velvet doughnuts

So I am thinking this will be my last recipe before Christmas- as we are only 4 days away! Following the results of my poll on instagram, red velvet doughnuts have come up stronger against a chocolate cake! But don’t worry, those of you who asked for a chocolate cake recipe, I will make sure I develop a lovely nutritiously indulgent one soon! But for now I am sharing my red velvet doughnuts recipe. I have opted to post a vegan option for everyone but do feel free to swap the flax seed egg for an egg if you prefer (both work well, I have tested both with this recipe).

For the lovely red velvet colour I have used beetroot powder, and the sweeten I have used vanilla essence and topped with a coconut icing (that is optional). For more recipes please browse my recipes page for variety of sweet and savoury options.

Ingredients (makes 8 small red velvet doughnuts)

  • 1/2 cup of wholemeal flour
  • 1/4 cup of ground almonds
  • 2 teaspoons of beetroot powder
  • 1/2 cup almond milk
  • 1 flaxseed egg (1 tbsp flaxseed, 3 tbsp water)
  • 2 tbsp brown sugar
  • 1 tbsp melted coconut oil
  • 1 teaspoon vanilla essence

For the icing

  • 1 cup of powered icing sugar
  • 1 tbsp melted coconut oil
  • 2 tbsp coconut milk

Method

  • Preheat the oven to 180 degrees celsius. You will need a silicon doughnut tray.
  • In a bowl, mix together the flour, ground almonds, brown sugar and beetroot powder.
  • Prepare your flaxseed egg in a small cup and leave to set for 5-10 mins.
  • Add the melted coconut oil, vanilla and almond milk to the dry mixture and then add the flaxseed egg.
  • Mix well with a spoon and then divide the mixture into the silicon doughnut tray.
  • Bake in the oven for 10 mins.
  • Remove from the oven and leave to cool for 10-15 mins before removing them from the moulds to cool further.
  • Whilst they’re cooling you can prepare the icing.

For the icing

  • Mix the icing sugar, melted coconut oil and coconut milk in a bowl until well combined.
  • Once the doughnuts are completely cool, you can then ice them. Sprinkle with a dusting of beetroot powder for an added Christmassy look!

Wishing everyone a very Merry Christmas, and thank you to all your ongoing support and interest in my recipes! SHK x

Tofu Teriyaki Stir Fry

This is one of my FAVOURITE dishes! We all have our go to dishes – the ones we make when we get in from work and don’t want to spend ages in the kitchen… Mine, is a stir fry! A teriyaki one to be more precise and as requested, and if you are someone that loves making everything from scratch – I am also sharing my teriyaki sauce recipe.

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Ingredients for teriyaki sauce (Makes 8 servings of sauce)

120 ml soy sauce
2 tbsp honey
2 tbsp sesame oil
2 tbsp brown sugar
2 tbsp sesame seeds (optional)
2 cloves minced garlic
1 (2cm) piece fresh ginger, grated
4 tbsp cold water
1 tbsp cornflour

🥄Stir soy sauce, honey, sesame oil, brown sugar, sesame seeds, garlic and ginger together in a small saucepan over medium-high heat.
Whisk cornflour into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, until thickened, about 5 to 7 minutes.

Ingredients for stir fry (serves 2 people)

  • 200g tinned chickpeas (drained and rinsed)
  • 200g firm tofu (cut into cubes)
  • 160g broccoli (cut into small florets)
  • 120g asparagus
  • 100g green peas
  • 250g quinoa (I use the microwaveable packs)
  • 1 tbsp olive oil

Method

  1. Heat the olive oil in a pan over a medium – heat.
  2. Add the tofu and cook for 2-3 minutes. Add the chickpeas, broccoli, asparagus and peas, moving around the pan every so often for 5 minutes. Add the teriyaki sauce and turn to a low heat for a few more minutes.
  3. Serve the quinoa in a bowl and transfer the stir fry from the heat to the bowl of quinoa. Enjoy!

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Sweet Potato Breakfast Muffins

I absolutely love whipping up foods that can be taken on-the-go for breakfast or as a snack! We all lead busy lives and some mornings you choose an extra 20 minutes in bed over having breakfast before you leave! But why not have the best of both world and prepare yourself with a batch of nutritious muffins that you can grab and go!

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These go perfectly with Greek yoghurt!

INGREDIENTS

  • 1 large sweet potato or 2 small ones
  • 2 small bananas,
  • mashed
  • 1 tsp vanilla essence
  • 1 tsp pumpkin spice (or a mix of cinnamon, nutmeg & ginger)
  • 1 egg (or flax seed egg)
  • 1 tbsp flax seed
  • 1 cup wholemeal flour
  • 1/2 cup oats
  • 1 tsp baking powder
  • Chopped walnuts to decorate (optional)

    METHOD (makes 6)

    Bake your sweet potato in the oven for around 40 mins until completely cooked and nice and soft. Remove the skin. Mash the sweet potato in a bowl and add the banana, egg, vanilla, baking powder and flax seed. Mix well until combined then add the spices and the flour and oats. Once combined, distribute the mix in to 6 cupcakes cases and bake in the oven for 15 mins – Enjoy!

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Green Smoothie Bowl

green smoothie bowl

So I have recently shared some of my lovely smoothie recipes with you but today I am sharing this very green, very nutritious, smoothie bowl with you that is almost like a meal itself… I have combined complex carbs, healthy fats, protein and micronutrients (everything that makes up a well balanced meal) to achieve this deliciously healthy smoothie bowl.


I have used Strong roots frozen ripe avocado halves that are just perfect in a smoothie bowl. I know the struggle of never being able to find a perfectly ripe avocado well this is why ripe frozen avocados are just perfect to have in the freezer! To achieve this lovely green colour I have also added frozen spinach. I absolutely love using spinach in my smoothies as its a great source of zinc, fibre, folate and many other vitamins! My reason for freezing it? It goes out of date so quickly! Freezing it will make it last longer whilst retaining all its vitamins.

I have also (as always) added Rejuvenated’s  banana protein powder- Follow link https://www.rejuvenated.co.uk/my/sophies and use code ‘new’ for your 10% discount!

Okay, so on to the recipe:

Ingredients:

  • 1 half of frozen avocado
  • 1 scoop of Rejuvenated’s  banana protein powder
  • 1/2 cup of chopped mango
  • 1/4 cup of almond milk
  • 1/2 of frozen spinach
  • A few cubes of ice

Blend in a vitamix of smoothie blender and pour into a bowl- enjoy with toppings if you wish! For an extra boost of nutrients I have topped mine with Two Birds cereals super seeds, blueberries and raspberries.

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