easy-healthy-food

☀️☀️☀️Welcome to the second edition of “help, my English arse can’t cope with any temperature above 20 degrees!” 🥀💀☄️😭

Today I made a literal bucket of pasta salad so expect it to feature heavily over the next few days haha 😅

Ingredients.

Pasta. I used buckwheat as I was feeling adventurous….okay it was all I found in the cupboard that I think I purchased in an ill advised late night Ocado perusal 😒 you caught me.

Vegetation. I have tinned sweet corn 🌽, red and green peppers, spring onion, kimchi and kale (check me a my bougie leafy greens)

Sauce. I’ll let you work out the proportions…Plain yoghurt, garlic cholula, garlic, olive oil (just the tiniest bit), vinegar, salt and pepper

Good luck 😉😅

3

Vegan Breakfast Parfait

Ingredients:

  • ½ cup oats
  • 1 tbsp chia seeds
  • 1 ½ cup non dairy milk
  • 1 ripe mango
  • 1 frozen banana
  • ¼ cup granola of choice

Directions:

  1. Soak oats and chia seeds overnight in the dairy free milk in a medium sized jar (You want the oats to take up half of the jar). 
  2. The next day blend banana with the mango, leaving a few mango cubes left for the topping, then blend until nice and smooth. Pour on top of the overnight oats. 
  3. Top it all off with granola and some mango chunks and enjoy your healthy, filling breakfast!
3

Easy vegan Mediterranean Pasta

Ingredients:

  • 1 small onion
  • 3 cloves garlic
  • 1 small can off chickpeas (Use the leftovers from my pancake recipe ;) )
  • 200 g dry linguine pasta
  • ½ cup of black olives
  • juice of half a lemon
  • 1 Tomato 
  • 1 small zucchini
  • 1 tsp chili flakes
  • 1 tsp sweet paprika
  • 1 tbsp olive oil
  • ¼ cup veggie stock
  • salt and pepper or taste
  • pinch of sugar
  •  some fresh parsley to garnish


Directions

  1. Heat a pot with water, salt it and let it come to a boil.
  2. In the meantime halve the olives, dice the tomato, dice the zucchini and finely mince the onions and the garlic. Then heat the oil in a large pan and add the chickpeas, olives and the zucchini and fry for about 3 minutes on medium high. When the water starts boiling add your pasta.
  3. After that add the onion and the garlic to the pan and cook for another 2-3 minutes until onions become translucent on medium heat. Now add the tomato, the seasonings and the veggie stock and cook for 5 minutes letting it all simmer a bit. 
  4. Drain the pasta and immediately toss with the ingredients in your pan. Make sure you coat your pasta with your ingredients well. 
  5. Now serve to yourself or share with others and enjoy this filling and delicious meal. 

“Taste the Rainbow” Red Sauce

Whether you’re planning to make a pasta, pizza, or casserole; many of them are held together by the life force of a red sauce–exactly like blood as one of our many connective tissues. Jarred sauce certainly could get the job done but variety is the spice of life. This red sauce features a cornucopia of different vegetables; some that aren’t really standard fare. Whether you’re trying to sneak more vegetables into your own diet, or perhaps have little ones, this is an incognito approach. Well–unless you’re my sister, who is the only person I’ve met who doesn’t like red sauce! There have been countless family arguments over this.

There’s nothing’ wrong with a tomato going solo but what’s more awesome than a bowl of pasta? A bowl of pasta that delivers me several more vitamins and minerals completely unannounced to me.

  • 2 TBSP olive oil
  • ½ yellow onion, diced
  • 3-5 cloves of garlic, minced
  • 2 carrots, diced
  • 1 stalk of celery, diced
  • 1 bell pepper (yellow, orange, or red), diced
  • ½-1 TBSP dried basil
  • 1 tsp dried marjoram
  • ½ tsp dried oregano
  • ¼ tsp red chili flake
  • salt, to taste
  • black pepper to taste
  • 4 oz red wine (optional, could use another liquid)
  • 2, 28 oz cans of crushed tomatoes (preferably no salt added)
  • 2 TBSP tomato paste
  • 1-2 TBSP of table sugar
  • 3 oz baby spinach (optional, but it’s part of the rainbow and you won’t see or notice it)

Directions: Have your vegetables prepared. In a large pot, heat the olive oil over a medium-high heat. Add the onion and garlic, then saute until soft and fragrant. Next, add the carrot and celery and do the same. Give a pinch of salt, stir. Then, add the bell pepper and cook until soft. Add the basil, marjoram, oregano, red chili flake, and another dash of salt. Stir to coat vegetables and allow the spices to heat up. Hit it with the red wine; hopefully, you get that “szzzz” sound. We like that sound! Take the heat down to medium-low and add your crushed tomatoes and tomato paste. If your tomatoes are unsalted, give a generous lashing of salt now. If they’re salted, be modest here. Add black pepper as well. Stir well, then finish off with a bit of table sugar to take down the acidity (but we’re not making tomato candy), then finally add the spinach. Let the contents come up to a low bubble, then turn the heat down to low, and cover with a lid. Allow everything to simmer for at least 30 minutes before taking it off the heat and letting it cool down for a bit. Then, take an immersion blender and smooth everything out. See! No off colors or particles! Secret nutrition! 

3

Vegan Pumpkin Spice French Toast

Ingredients:

  • 4 slices of thick bread or toast
  • ¾ cup dairy free milk (I used soy)
  • 1 tsp pumpkin pie spice
  • 2 tbsp flour (I used chickpea)
  • 1 tbsp maple syrup
  • 1 pinch of salt
  • 2 tbsp pumpkin puree
  • 1 tbsp vegan butter for frying
  • 1 tsp pumpkin pie spice for garnishing (optional)
  • 1 tbsp sugar for garnishing (optional)

Directions:

1. Slice your bread into equal strips and set aside.

2. Combine the remaining ingredients in a wide bowl and whisk well.

3. Melt butter in a large pan. Quickly dip the toast slices into your batter. Do not soak! Then transfer the battered slices to your heated pan and fry each side until crust has formed (about 2 minutes on each side).

4. Once all slices have finished you can roll them into a sugar mixture (optional) and serve with maple syrup. Enjoy!

Swirly avocado toast topped with seeds and lime
Recipe.
1 avocado
Lime juice
Salt
Pepper
Garlic
Optional: olive oil
Blend these ingredients together until a smooth mayo-like consistency

Dollop on toast (I used spelt and rye bread)
In spaced out blobs and do the same with some plain yoghurt
Swirl about with a chop stick
Sprinkle seeds ( I have a mix of flax, pumpkin and sunflower

Garnish and boom 💥 avocado 🥑 toast for winners

Ok, I’ll be honest with you. I wasn’t planning on posting this picture on my tumblr, but then I realized: This is actually a REALLY good recipe and I use it SO OFTEN. And so here you go; an extremely delicious way to cook your tofu or seitan! 

Keep reading

A super healthy cinnamon roll made from an adapted recipe from chocolatecoveredkatie (aka queen of healthy baked)

Ingredients
Dough
1/3 heaped cup spelt flour
½ tsp baking powder
Pinch of salt
¼ cup mashed banana

Filling
2 dates
½-1 tbsp warm water
¼ tsp vanilla
½ tsb cinnamon

All you gotta do is mix the ingredients for the dough until it forms a dough and leave it to the side.

With the dates you can omit the water if you have very fresh dates. Mash/mix/blend (what ever you gotta do to make a paste)

Roll out dough into a long snake on a floured counter.
Smooth date mix all along the dough snake

Roll in up ( use common sense which way you roll it)

Pop in an oven proof or microwave proof dish and cook

190-200 for 10 mins (fan oven) (approx)

3.5 mins at 900 ( microwave) ( approx)

Top with what you want

I used some coconut yoghurt and sweet freedom choc shot. Nuts and syrup with be good too.

Lazy lunch today 😍🤤🥗 mixed leaf salad with dried cranberries and sesame dressing. I would have but extra seeds in it at home but alas I am still in a foreign land 😅
Side of the closest to ‘normal’ (not weirdly giant) strawberries I have found so far 🍓😂