I’m using my recipe for my meatloaf to make this recipe.


1 cup of diced carrots

1 cup of diced mushrooms

1 cup of diced celery

¼ cup of diced shallots

2 cloves of garlic

¾ cup of cooked quinoa from ½ cup of dried quinoa

1 ½ cups of cooked green lentils(from ½ cup dried)

½ cup of oats

½ cup of walnuts

2 teaspoons of Italian seasoning

3 tablespoons of nutritional yeast

1 teaspoon of white miso paste

1 tablespoon of tamari

3 tablespoons of tomato paste

For the sauce on top:

2 tablespoons of tomato paste

2 teaspoons of apple cider vinegar

salt + pepper

2 teaspoons of maple syrup

½ teaspoon if dijon mustard

½ teaspoon of tamari

Mashed potato:

4 Yukon gold potato

1 tablespoon of white miso paste

salt + pepper

1 tablespoon of olive oil


Cook the quinoa until done. Cook the lentils until al dente. Cook the carrots, celery, shallot, and garlic in oil until carrot is soft. Combine all the ingredients in a food processor and process until a ball of dough forms and everything looks smooth. Combine all the ingredients for the sauce in a small bowl. Put meatloaf in a greased cupcake pan and pour the sauce on all the mini meatloaves. Cover it with tin foil and cook at 350 degrees F for 10 minutes. Cook for 6 minutes more without the foil on. Let cool for 5 minutes before taking it out of the pan. Boil the potato’s and when soft drain the potato’s and put in a bowl. Add the miso, salt + pepper, olive oil, and smash with a potato masher. Put in a ziplock bag and cut the tip off the bag to make a frosting bag. Put the mashed potato’s on the meatloaves like frosting.

Easy breakfast smoothie coming right up!

All you need is 1 banana (fresh or frozen), 200 ml of unsweetened almond milk and 2 tbsp (10g) of cocoa powder.

Throw it all in a blender and blend until smooth 😊

174 calories (based on 120g banana)

anonymous asked:

Can you please share the recipe for the banana bread? X


  • 3-4 large ripe bananas, mashed + extra banana for decoration
  • 1 ¾ cups wholemeal/spelt/gluten-free flour
  • 1/3 cup sweetener of choice (e.g. raw/coconut sugar)
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1/3 cup apple sauce
  • 1 tsp vanilla extract
  • 1 - 1.5 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 2 tbsp ground flaxseeds (flaxseed meal)
  • 2 tbsp whole flaxseeds
  • (optional) Drizzle of maple syrup over the top
  • (optional extras) nuts of choice, seeds of choice, desiccated coconut,


  1. Preheat oven to 180C. Line a loaf pan with parchment paper.
  2. In a medium/large size bowl, combine flour, sweetener (if using liquid sweeter like maple syrup do not add this until adding the wet ingredients (e.g. bananas), cinnamon, ground cloves, ground nutmeg, flaxseeds, ground flaxseeds, baking powder & baking soda, set aside.
  3. In a medium bowl, mash bananas.
  4. Add the apple sauce, vanilla & mashed bananas to the dry ingredients & mix until combined - if too dry add a touch more apple sauce or mashed banana.
  5. Pour batter into loaf pan & (optional) top with sliced bananas, drizzle of maple syrup & any other toppings of choice (e.g. nuts, seeds, berries). Bake for 50-60 minutes (mine usually takes around 55 minutes) - you can use the toothpick test in the centre of loaf, if it comes out clean it’s about ready.
  6. Let sit for 10 minutes & then try not to devour the whole loaf by the end of the day


  • If making gluten free & using gluten-free flour I would recommend brands such as Organ, Luacke Easy Bakers, Bob’s Red Mill & other generic brands as their flours tend to work best for baking. Flours such as coconut flour often fail to rise & mix well, so feel free to experiment but I would not recommend coconut flour for this recipe
  • If you don’t have flaxseeds they aren’t necessary, but they do provide extra protein & nutrients + great taste. You can easily substitute them with whatever nuts & seeds you have & like or remove them all together. 
  • Apple sauce is a great alternative to oil in baked recipes - for cooking recipes I highly recommend substituting oil for maple syrup (e.g. when sautéing) - it has much more nutritional value, isn’t highly processed or refined & provides an excellent flavour addition to dishes! 

Omg I made sweet potato fries 👀 I can’t believe I used to boil potatoes before baking them when it’s so much easier to just chop (toss with salt, Italian herbs and a little oil) and bake at 450, leave for 25 minutes *flip* 20 more minutes! They are so good they don’t even need keptchup (I’ll still prolly use ketchup tho) 😻✨🍟


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