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.
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.
Ingredients for teriyaki sauce (Makes 8 servings of sauce)
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)
100g green peas
250g quinoa (I use the microwaveable packs)
1 tbsp olive oil
Heat the olive oil in a pan over a medium – heat.
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.
Serve the quinoa in a bowl and transfer the stir fry from the heat to the bowl of quinoa. Enjoy!
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!
These go perfectly with Greek yoghurt!
1 large sweet potato or 2 small ones
2 small bananas,
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!
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.
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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