Had a really long day at work but I have been eating so much crap lately and decided it’s time to make a change. I also have a very form fitting dress to wear for my graduation in two weeks so need to start eating healthier. The great thing about flatbreads is you can really top them with anything. Here are a couple of ideas to get you going. Sainsbury’s sell a pack of four for under a pound, they freeze and you can just pop them in the toaster! I made enough to have some leftover for work tomorrow as well so a win win all round…

Flatbread topped with a fried egg, baked paprika chickpeas and sweet potato and a warm courgette and spinach salad. 

Baked Chickpeas: 

(Serves 2 - large portions)

1. Preheat the oven to 180*. Drain one tin of chickpeas and pop in a tea towel to dry off (this step is important as it helps the peas become extra crisp). 

2. Chop ½ a large sweet potato in to small chunks and add to a small baking dish - add the chickpeas then cover in olive oil (this is really up to you and how healthy you are, but the more you add the crispier they will be!) sprinkle over some salt and bake for 25 minutes. 

3. Add paprika and cumin and stir. Serve as a snack or to top a flatbread or salad.  

Warm Courgette & Spinach salad

(Serves 2 - large portions)

1. Finely chop ½ a red onion, one clove of garlic and julienne 2/3 a courgette (this is a fancy word for chopping in to sticks). Put a large wok on a medium heat and add a splash of olive oil and 1tsp of oregano

2. Allow the oil to heat then add your onion and garlic. Let this soften, then add your courgette. Keep stirring then wash your spinach. Wilt the spinach in, add ½ a chopped avocado and 1tbsp of torn fresh basil

3. Easy as that!

So one of the saddest things about being lactose intolerant AND a vegetarian (much as I’m very happy with that life choice) is the lack of carbonara. Now, this used to be my go-to meal and I’ve desperately been trying to recreate it and I think I’ve worked out how. Now, this definitely isn’t the healthiest meal I’ve ever made but it’s so delicious; so who really cares? I would also like to add that this would be a great date night meal to impress that special someone 💖. So give it a try and please let me know what you think as I love hearing feedback.

Avocado Carbonara

1. Salt a medium pan of water and pop it on the boil. At the same time - on a medium heat - fry some quorn bacon lardons (these are delicious by the way!) in 2tsp of olive oil with one diced clove of garlic.

2. Whilst this is all going on (and do keep stirring the ‘bacon’) now it’s time to make the sauce! In a food processor whiz up 1 avocado, 15g Parmesan, 1 egg, 2tbsp olive oil, a handful of basil and 2tsp of yoghurt (I know that’s not totally lacto-free but a little bit usually doesn’t hurt me too much).

3. Your waters probably boiling by now so add however much pasta you want. This is usually quite a lot when I cook. Once your pastas cooked add it to the ‘bacon’ pan, add ½ a cup of the pasta water and the sauce - keep this on a low heat otherwise the egg will scramble (not tasty, I promise). Add lots of salt and pepper and a little bit of fresh basil torn in!