Easy vegan Mediterranean Pasta


  • 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


  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. 

Butternut Squash, Lentil and Spinach Curry


  • 320 g butternut squash (just the flesh)
  • 60 g uncooked mixed lentils
  • ½ vegetable stock cube
  • 40 g white onion, chopped
  • 40 g thai red curry paste
  • 200 g full fat coconut milk (½ a can)
  • 200 g chopped tomatoes
  • 150 g young spinach
  • 1 naan bread to serve


  1. First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
  2. Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
  3. Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
  4. Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
  5. Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories

For lunch today I baked a bunch of sweet potato fries, and served that with hummus as a dipping sauce and a big side salad.

To make the fries:
Preheat your oven to 200 degrees Celsius. Chop your sweet potatoes length-wise into even-sized wedges. I like to cut mine quite thick, because they do shrink once baked. Spread the fries on a baking tray lined with aluminium foil. Drizzle some olive oil and season with dried Italian herbs, paprika, salt and a touch of cinnamon. Give the fries a good toss to coat everything evenly, then place it in the oven. After 15-20 mins, take them out, flip them over and put it back in for another 5-10 mins. The cooking time really depends on your oven strength/heat, so do keep an eye on the fries so they cook evenly and don’t burn.

Vegan hummus pasta salad for dinner tonight! So quick and easy to make, but really substantial too. I love finding different uses for hummus- it’s not just for dipping carrot sticks in! 😉

I just cooked pasta and in a separate pan, steamed some veggies like broccoli, peppers and kale. In hindsight, some sweet corn would have been really nice in there too, but I forgot to put that in. Once everything was cooked, I stirred it all together. I made a big batch of this to refrigerate, so I can have it over the next few days.

For the dressing, I took a few generous scoops of hummus and thinned it out with a bit of water, then poured that all over the pasta salad.

I also sprinkled some smoked paprika over for a bit of a kick.

✨ A wise woman once said: “F*ck this shit.” And she lived happily ever after.
I feel like this was the attitude I had when starting my plant based journey. I was so FED UP… with feeling like shit, looking like shit, treating people like shit and most of all - treating myself like shit!
I found this lifestyle, it peaked my interest and I went for it.. and never turned back. Years later and I’m just as passionate as I was the first month.. this is the coolest thing I’ve ever done. It set me free and it lit my soul on fire 🔥! plant based rocks! (And so does yoga 😝) .
Shorts by: @unalomedesigns ✨✨ a little warm up this morning - my body felt SO tight and sore! maybe the rain?

Wanna go plant based? 🦋 STELLATHELIGHT.COM ✨my full recovery story, custom plant based transition programs, health coaching, Ebooks, meal plans, recipes, my YouTube videos, client reviews and a lot more! (at Plant-Based Nutrition and Lifestyle)

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BTS Scenario: Their S/O Singing While Cooking

Rap Monster/Namjoon: You had been cooking for what felt like hours. Namjoon was coming home from practice especially late tonight since they were preparing for an upcoming concert, so you decided to surprise him with a home cooked meal. You studied recipe after recipe to find the one that you thought he would like the most. Using what you already had at home and after a quick grocery store run, you were set to start. Time seemed to drag on as you mixed ingredients, reading the recipe over and over again to make sure you had it right. You had your favorite playlist going as you cook, singing along as you went. You didn’t notice the door opening and closing quietly over your singing. Namjoon strolled into the kitchen quietly, leaning against the wall and watching you belt the chorus of a song. Once it was over, he clapped for you, causing you to jump.

“That was beautiful, Y/N. I’ll have to let you cook more often.”

Jin: It wasn’t often that Jin let you into the kitchen, let alone cook. He was confident in his cooking skills and always made a delicious dinner for the two of you to share. After days of begging, however, he finally let up and allowed you to cook something. You had a recipe in mind that you wanted to try for months, but never had the chance to attempt. Today, you were going to give your best effort at it. Jin sits at the counter, watching everything you did like a hawk. You knew he only did it out of love but his constant pointing out flaws began to be a little annoying by the tenth time. You had to take action and sent him out of the kitchen. He grumbled but agreed, leaving you to your work. Turning back to your food, you quietly began to hum. Humming slowly turned into a full on performance to no music but the song in your head. You came to a stop, though when Jin stuck his head into the kitchen once more.

“Did you turn the radio on?”

“No, actually, that was me.”

“I promise I’ll say nothing if you let me sit in here and listen to you sing.”

Suga/Yoongi: It was an average evening, Yoongi coming home tired from practice. You were already in the kitchen, making something quick to eat before he completely passed out. It wasn’t uncommon for him to come home and go to sleep without eating anything simply because of how exhausted he was. You were quick to try and offset this however, becoming a chef overnight. Now, being used to his routine, you knew the perfect way to make sure he ate before bed. After a quick peck on your cheek, Yoongi went into the living room, basically tossing his body onto the couch. You already had the TV on to entertain him as you finished up dinner. You sing as you do anything, and cooking was no exception. You sing quietly as you begin to plate your dinners, trying to keep it down for him. You notice the volume on the TV go down a little bit, but you think nothing of it. After a few minutes, you come into the room, holding a plate in both hands. You see Yoongi laid out, eyes closed, breathing evenly. You let out a quick sigh and go to see if he were awake.

“Babe, wake up, you need to eat.”

“If I eat, will you sing me to sleep again?”

J-Hope/Hoseok: Hoseok was the purest, happiest, and most wonderful boyfriend on the planet to you. He always carried your bag, held your hand in public, and did as much as he possibly could with you. It was no surprise to you that when you said you were going to cook dinner, he wanted to help. The evening started slow, Hoseok not wanting to be in your way or mess anything up as you prepared the ingredients. After assuring him that he couldn’t mess up anything, he began to loosen up. As the night went on, he began offering to cut vegetables, grab spices, and even actually put heat to them. You felt as if something were missing, though, the entire thing was too quiet. You grabbed your phone off the counter, quickly turning on some music. You shuffled a playlist that the two of you had curated together to play while you were in the car. Hoseok was the first one to start belting out the lyrics, and you were quick to join. The two of you skidded around the kitchen, more focused on dancing rather than cooking.

“You’re a really good singer, Y/N!” He said, wrapping his arms around your waist and pulling you close to him.

The night ended with a heated makeout session against the counter, burning the food, and ordering pizza instead.

Jimin: Jimin comes into the house carrying several shopping bags. He sits them down, shooting you a broad smile. You had asked your boyfriend to get groceries for your latest cooking excursion. You were a pretty good cook, and all of your friends knew it. Your friend had decided to host a party at their house, and they asked you to cook a side to serve to the guests. You agreed, but were unaware of the difficulty of the dish they asked you to make. Jimin starts taking out the groceries for you, putting away the ones you didn’t need at this very moment, and handing you the ones you did need. He wasn’t very inclined in culinary arts, so he was just there for moral support. As you stare down at the recipe on your phone and the ingredients laid out in front of you, you let out a cry of frustration. Letting out a sigh, Jimin walks up behind you, wrapping his arms around your waist and laying his head on your shoulder. “Maybe some music will help you destress?” He asks, tugging his own phone out and turning your favorite album on. He let you go after a few more seconds of appreciated closeness, allowing you get back to work. As you organize your thoughts and begin actually cooking, you start to sing along to the music. You glance up at Jimin sending you a smile, and you get more confident. You sing a little louder, swaying your hips to the music. He joins in with you, the two of you singing at the top of your lungs.

“What did I tell you? Music is a great way to relieve stress, and I get to listen to your beautiful voice.”

V/Taehyung: It was Taehyung’s first morning home from tour. You had snuck downstairs quietly, his long tee shirt swishing around your legs. You tried your hardest to stay as quiet as possible, letting him get some well deserved rest. You got out some traditional breakfast foods to cook up and prepared them the way that Tae liked them. As you stood over the stove, the entire house felt a little too quiet for your liking, but you weren’t going to turn the TV on for fear that it would wake up Tae. So, you began to sing quietly to the first song that came into your head. “Blood, Sweat, and Tears” flows out of your lungs, the familiar tune reminding you of when Tae asked you out for the first time. Just as you were leading into the chorus, you hear a giggle and a snort coming from the doorway. You look up to see Tae, giggling and running a hand over his face. He thought it was simply adorable to come downstairs and find you in his shirt, singing his song. He takes a seat at the counter, watching you turn pink in the cheeks because he caught you singing.

“I never want to leave again if I can wake up every morning to breakfast and your voice.”

Jungkook: Jungkook was gone during the day to practice, normally. On occasion, however, he came home for lunch. Today, you were in the kitchen, the cute apron you bought tied around your neck and waist. You had nearly thirty minutes before Jungkook was going to come home, so you planned a cute little meal to make for him. You hadn’t been able to see him for a while, due to his absolutely crazy schedule. You wanted your first contact in nearly a month to be special. As you were cooking, you had music turned on to fill up the silence of the house. At first, you simply danced along to the music, but before too long you were belting out lyrics, not paying attention to anything but sticking the high notes. Without your knowledge, the thirty minutes you had to make this meal were up, but you were still putting food on plates, and singing your heart out. Jungkook came to your door and knocked a few times, a bouquet of flowers tucked behind his back. He found no response though, and dug your spare key out from the plant beside the door. “Y/N, is everything alr-” He stopped mid sentence, finding you in the middle of a note that you hit with ease. He smiles broadly, watching as your eyes go wide and cheeks turn pink when you finally notice him.

“I thought I was just coming for lunch, not a concert by an angel.”


ok I might’ve gotten a little carried away w this one

I tried for hours to write a Reaction n I was struggling so I did a Scenario instead!!

none of the gifs are mine !!



Roasted Sweet Potatoes 

There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep. 


2 large sweet potatoes, peeled and diced 

Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika. 

Olive oil 


Preheat your oven to 400 degrees Fahrenheit. 

On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer. 

Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible). 

Using your hands, toss the potatoes so that they are evenly coated. 

Roast in the oven until the insides are tender when pierced with a toothpick.

NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal. 

Divide into meal prep containers after the potatoes have cooled. 


🍝🌶🌳🍔🤤😍Once more killing the under 500 cal game haha. 2 Amy’s kitchen burgers 🍔, purple sprouting broccoli, kimchi and wholegrain pasta in home made tomato sauce all comes in at a total of 486 cals! 🍝🍔🌳😍🌶✊️🤘👌🤤

Sauce: (serves one)
50g pasata
10g (approx) onion
½ tsps garlic
Pinch mixed herbs 🌿
1 taps olive oil
Salt and pepper to taste.

Sweat off onion and garlic in oil
Chuck everything else in and cook on a low heat until it tastes good 🙃

This makes enough for about 60-80 grams of pasta


Creamy Vegan Roasted Red Pepper Pasta


  • 500 grams Pasta
  • 3 cloves garlic
  • 1 small onion
  • 1 tbsp dried parsley
  • 1 jar roasted red peppers
  • 1 tbsp oil from the jar
  • ¾ cup soaked cashews
  • 1 cup veggie stalk
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 tbsp nutritional yeast
  • 200 grams vegan sausage or “ground beef”
  • ½ cup chopped kale


  1. Soak cashews in hot water for 1-2 hours. 
  2. Cook pasta according to directions on the package. In a food processor blend cashews, nutritional yeast and 2 tbsp of water until creamy. Set aside in a bowl.
  3. Mince garlic and onion and cook in a large pan with the oil from the jar of the roasted red peppers for 1 minute. Add the red peppers and cook on medium high for 3 minutes. Transfer the cooked ingredients to a food processor and blend until smooth.
  4. Cook the vegan “meat” in the large pan until browned. Transfer the pepper sauce, cashew cream, kale and vegetable stalk to the pan and bring to a boil stirring to combine the ingredients. Season with the remaining seasonings and cook for 5 minutes on low. 
  5. Add the drained pasta to the sauce and toss until the pasta is well covered with sauce. Serve on a plate and enjoy!

In keeping with the theme of quick, healthy meals to fuel me through this hellish exam week, here’s my light lunch from this afternoon. I microwaved a sweet potato and topped it with a generous amount of tahini (thinned out with a splash of water and with a few dashes of smoked paprika to achieve that perfect sauce), and had a nice side salad of baby spinach, chopped tomatoes and steamed courgette. I drizzled some of the tahini sauce over the salad too, and it was absolutely delicious. Tahini and sweet potato could just be one of my favourite combinations ever. If you haven’t tried it yet, I’d highly recommend it!


Baked Chicken & Zucchini Rigatoni


1 box (1 lb) rigatoni noodles

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 large zucchini, cut into bite-sized cubes

Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.

2 cups pasta sauce of your choice

Olive oil

1 - 1 ½ cups cheese of your choice (I used parmesan)


Preheat your oven to 400 degrees Fahrenheit.

Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.

In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend

In a pan/skillet, heat a tbsp or two of olive oil over medium heat.

Cook the chicken thighs over medium heat until they are fully cooked.

Remove from pan into a large bowl.

Par-cook/soften the zucchini in a tbsp of olive oil.

Remove from pan into the same large bowl.

Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.

In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.

NOTE: Use as much or as little sauce as you would like.

In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.

Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.

Remove from oven and let cool for a few minutes before serving.

Garnish with fresh parsley and serve.