avo & chickpea mash 🥑🍞 🙌 🙌
Mash together:
1/2c chickpeas
1/2 an avocado
salt/pepper
1tsp minced garlic
A dash of lemon juice
Red onion
Parsley
Add on to bread with some lettuce, slice up and enjoy!!🥰
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Mash together:
1/2c chickpeas
1/2 an avocado
salt/pepper
1tsp minced garlic
A dash of lemon juice
Red onion
Parsley
Add on to bread with some lettuce, slice up and enjoy!!
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Succulent & Easy-to-make pasta 🍝❤️
Ingredients (for 2):
-A drizzle of olive oil
-3 cloves of garlic
-1 shallot
-2 tbsp tomato paste
-spices : salt, pepper, pili-pili, parsley
-à bit of pasta cooking water
-double cream - 100 ml
-uncooked rigatoni- 200g
-100g mozzarella
-Basil for the topping
Instructions:
•Brown garlic and shallots in olive oil.
•Add the tomato paste and spices. Stir.
•Add pasta cooking water, cream and stir.
•Add the cooked pasta and stir.
•Add the mozzarella and stir.
•It’s ready and you can add mozzarella as you like and top with basil.
•if you want the sauce to be more homogeneous you can add butter and stir again
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Ingredients (for 2):
-A drizzle of olive oil
-3 cloves of garlic
-1 shallot
-2 tbsp tomato paste
-spices : salt, pepper, pili-pili, parsley
-à bit of pasta cooking water
-double cream - 100 ml
-uncooked rigatoni- 200g
-100g mozzarella
-Basil for the topping
Instructions:
•Brown garlic and shallots in olive oil.
•Add the tomato paste and spices. Stir.
•Add pasta cooking water, cream and stir.
•Add the cooked pasta and stir.
•Add the mozzarella and stir.
•It’s ready and you can add mozzarella as you like and top with basil.
•if you want the sauce to be more homogeneous you can add butter and stir again
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#oatbars 10 minute healthy easy oat bars ❤️ ❤️ ❤️
Here’s my weekly obsession; 6 ingredients oat bars that taste amazing.
Make a batch ahead of the week for breakfast, pre workout fuel, or a 3pm snack. I highly recommend to double up on the recipe!
Ingredients:
-2 cups oat
-2 ripen small mashed bananas
-2 tbsp peanut butter
-1 tbsp vanilla extract
-2 tbsp maple syrup
-handful chocolate chips
-1tsp cinnamon highly recommended
Method
-In a large bowl, mash the bananas.
-Add the peanut butter, vanilla extract, maple syrup and cinnamon. Mix well.
-Add oats, and chocolate chips and add to a lined small loaf tin.
-Bake for 10 minutes, 180c I like mine soft and gooey, (can bake for longer for a crispy finish)
-Let rest for 5 minutes
-Store and enjoy.
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Here’s my weekly obsession; 6 ingredients oat bars that taste amazing.
Make a batch ahead of the week for breakfast, pre workout fuel, or a 3pm snack. I highly recommend to double up on the recipe!
Ingredients:
-2 cups oat
-2 ripen small mashed bananas
-2 tbsp peanut butter
-1 tbsp vanilla extract
-2 tbsp maple syrup
-handful chocolate chips
-1tsp cinnamon highly recommended
Method
-In a large bowl, mash the bananas.
-Add the peanut butter, vanilla extract, maple syrup and cinnamon. Mix well.
-Add oats, and chocolate chips and add to a lined small loaf tin.
-Bake for 10 minutes, 180c I like mine soft and gooey, (can bake for longer for a crispy finish)
-Let rest for 5 minutes
-Store and enjoy.
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THAI GREEN NOODLE SOUP 🍜🤑 ❤️
INGREDIENTS
BROTH
Handful of fresh mint
Handful of fresh coriander
Handful of spinach
3 garlic cloves
1 small knob of fresh ginger
1 bunch spring onion
1 lime
1 tbsp each: peanut butter, soy sauce, agave syrup, mushroom stir fry sauce + miso paste
400ml coconut milk
700ml vegetable stock
TOPPINGS
Carrot
Asparagusbroccoli
Oyster mushrooms
Red chilli
Noodles of choice
Toasted sesame seeds
Crispy chilli oil
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INGREDIENTS
BROTH
Handful of fresh mint
Handful of fresh coriander
Handful of spinach
3 garlic cloves
1 small knob of fresh ginger
1 bunch spring onion
1 lime
1 tbsp each: peanut butter, soy sauce, agave syrup, mushroom stir fry sauce + miso paste
400ml coconut milk
700ml vegetable stock
TOPPINGS
Carrot
Asparagusbroccoli
Oyster mushrooms
Red chilli
Noodles of choice
Toasted sesame seeds
Crispy chilli oil
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SMACKED CUCUMBER + TZATZIKI SALAD 🔥
Serves 6
🌱 2 medium cucumbers
🌱 salt + pepper
🌱 olive oil
🌱 1 tbsp wholegrain mustard
🌱 1 lemon, juice only
🌱 1 tsp maple syrup
🌱 310g (1.25 cups) vegan yoghurt, see notes
🌱 1 garlic clove, peeled + grated
🌱 1 handful of fresh parsley, finely chopped
🌱 1 large handful of fresh dill, see notes
🌱 2 spring onion, sliced
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Serves 6
🌱 2 medium cucumbers
🌱 salt + pepper
🌱 olive oil
🌱 1 tbsp wholegrain mustard
🌱 1 lemon, juice only
🌱 1 tsp maple syrup
🌱 310g (1.25 cups) vegan yoghurt, see notes
🌱 1 garlic clove, peeled + grated
🌱 1 handful of fresh parsley, finely chopped
🌱 1 large handful of fresh dill, see notes
🌱 2 spring onion, sliced
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Grandpa's Korean vegetable pancakes✨
For the Sauce:▪️2 Tbsp Soy Sauce▪️1 Tbsp Fresh Lemon Juice▪️1 tsp Water▪️1/2 tsp Sugar▪️1 Tbsp Sesame Oil▪️1 tsp Sesame Seeds▪️
For the Pancakes:▪️1 Cup Flour▪️1/2 tsp Kosher Salt▪️1 Cup Water▪️1 Cup Leek Greens, sliced thin▪️1/2 Cup Carrot, grated▪️3 Scallions, sliced in 1” pieces▪️1/2 Cup Red Cabbage, sliced in thin 1" strips▪️1 Jalapeño, seeds removed sliced in thin 1” strips▪️2 Tbsp Avocado Oil▪️
1️⃣ In a small bowl, mix together the ingredients for the sauce and set aside.
2️⃣ In a large bowl, whisk together the flour, salt, and water to create the batter. Add the veggies and mix until combined.
3️⃣ Preheat a large pan over medium heat and add the avocado oil. Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each. Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 mins per side until golden brown. Place on a paper towel lined plate to remove excess oil.
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For the Sauce:▪️2 Tbsp Soy Sauce▪️1 Tbsp Fresh Lemon Juice▪️1 tsp Water▪️1/2 tsp Sugar▪️1 Tbsp Sesame Oil▪️1 tsp Sesame Seeds▪️
For the Pancakes:▪️1 Cup Flour▪️1/2 tsp Kosher Salt▪️1 Cup Water▪️1 Cup Leek Greens, sliced thin▪️1/2 Cup Carrot, grated▪️3 Scallions, sliced in 1” pieces▪️1/2 Cup Red Cabbage, sliced in thin 1" strips▪️1 Jalapeño, seeds removed sliced in thin 1” strips▪️2 Tbsp Avocado Oil▪️
1️⃣ In a small bowl, mix together the ingredients for the sauce and set aside.
2️⃣ In a large bowl, whisk together the flour, salt, and water to create the batter. Add the veggies and mix until combined.
3️⃣ Preheat a large pan over medium heat and add the avocado oil. Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each. Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 mins per side until golden brown. Place on a paper towel lined plate to remove excess oil.
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1️⃣ the best fruit salad you’ll ever have🍓🍊🍌🥝🫐🍇
fruit I used:
strawberries, watermelon, oranges, mango, kiwi, apple, blueberries, dragon fruit + fresh mint and lime
other fruit options:
cantaloupe, honey dew, bananas, raspberries, blackberries, pears, pineapple, literally any fruit works in this!
*use whatever fruit is accessible to you, your fave fruit or what’s most cost effective for you!
2️⃣ bookmark this MANGO PINEAPPLE SALSA 🍅💛🍍
ingredients:
3 tomatoes diced
1 cup red bell pepper
1 cup pineapple
1 cup mango
1 small red onion
1/2 cup cilantro
2 tbsp lime
1/2 tsp salt
1/4 tsp garlic powder
dice everything small then add into a large and mix! eat with chips, veggies, tacos etc!
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fruit I used:
strawberries, watermelon, oranges, mango, kiwi, apple, blueberries, dragon fruit + fresh mint and lime
other fruit options:
cantaloupe, honey dew, bananas, raspberries, blackberries, pears, pineapple, literally any fruit works in this!
*use whatever fruit is accessible to you, your fave fruit or what’s most cost effective for you!
2️⃣ bookmark this MANGO PINEAPPLE SALSA 🍅💛🍍
ingredients:
3 tomatoes diced
1 cup red bell pepper
1 cup pineapple
1 cup mango
1 small red onion
1/2 cup cilantro
2 tbsp lime
1/2 tsp salt
1/4 tsp garlic powder
dice everything small then add into a large and mix! eat with chips, veggies, tacos etc!
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This STRAWBERRY LEMON SORBET 🍓🍋 Especially because it only has 3 ingredients! You can freeze fresh strawberries but I just bought one frozen bag to make my life easier. I blended this in a food processor but you can also try a powerful blender. You can store in the freezer and let thaw before enjoying but this is the best when eaten right away 😋
Ingredients:
- 1lb bag or about 3 cups frozen strawberries
- 1/4 cup fresh lemon juice—add more if needed
- 1-2 tsp honey or more to taste
Directions:
- add frozen strawberries to a food processor along with fresh squeezed juice from lemons and honey and blend
- be patient while blending, making sure to scrape the sides as you go, it can take a couple minutes to get the right consistency
- for a softer sorbet enjoy here or freeze in a container for at least an hour or two for a more sorbet texture
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Ingredients:
- 1lb bag or about 3 cups frozen strawberries
- 1/4 cup fresh lemon juice—add more if needed
- 1-2 tsp honey or more to taste
Directions:
- add frozen strawberries to a food processor along with fresh squeezed juice from lemons and honey and blend
- be patient while blending, making sure to scrape the sides as you go, it can take a couple minutes to get the right consistency
- for a softer sorbet enjoy here or freeze in a container for at least an hour or two for a more sorbet texture
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🇲🇽Guacamole🤤 🤤 🤤
Ingredients:
✅3 large avocados
✅1 large handful fresh cilantro
✅1/2 large red onion, finely diced
✅1 jalapeno, finely diced
✅ 2 garlic cloves, minced
✅The juice of 1 lime
✅1/2 tsp cumin
✅2 generous pinches of salt
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Ingredients:
✅3 large avocados
✅1 large handful fresh cilantro
✅1/2 large red onion, finely diced
✅1 jalapeno, finely diced
✅ 2 garlic cloves, minced
✅The juice of 1 lime
✅1/2 tsp cumin
✅2 generous pinches of salt
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Strawberry Mango Ice Pops 🍓🥭🧊
Ingredients:
- Frozen Strawberries
- Frozen Mango
- Honey or Agave Syrup
- Fresh Lemon Juice
- Water
Blend the frozen strawberries and frozen mango separately, along with honey, lemon juice, and water. Alternately fill the popsicle molds with the blended mixtures. Insert wooden sticks, let them freeze, and enjoy!✨ ☀️
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Ingredients:
- Frozen Strawberries
- Frozen Mango
- Honey or Agave Syrup
- Fresh Lemon Juice
- Water
Blend the frozen strawberries and frozen mango separately, along with honey, lemon juice, and water. Alternately fill the popsicle molds with the blended mixtures. Insert wooden sticks, let them freeze, and enjoy!
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You'd never guess that the secret to super crispy roasted potatoes is...
❤️
▪️2 lbs. Yukon Gold or Russet Potatoes, peeled and cut in ~1” bite size chunks▪️1/2 tsp Baking Soda▪️3 Tbsp Olive Oil▪️1/2 tsp Garlic Powder▪️1 tsp Kosher Salt ▪️1/2 tsp Pepper▪️3 Tbsp Fresh Parsley, minced▪️
1️⃣ Preheat the oven to 450F.
2️⃣ Bring a large pot of salted water to a boil over high heat. Add the baking soda and the potatoes. Stir and boil uncovered for 10 minutes and then drain.
3️⃣ Place the potatoes in a bowl and add the olive oil, garlic powder, salt, and pepper. Toss until the potatoes are evenly coated and their surface breaks down into a mashed potato consistency.
4️⃣ Transfer the potatoes onto a large baking sheet and separate them so they’re not touching each other. Bake undisturbed for 20 minutes on the first side , then flip and bake for an additional 15-25 minsuntil golden brown and crispy on the second side. Sprinkle with fresh parsley and enjoy!
⏲️10 minute prep time + 50 minute cook time
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▪️2 lbs. Yukon Gold or Russet Potatoes, peeled and cut in ~1” bite size chunks▪️1/2 tsp Baking Soda▪️3 Tbsp Olive Oil▪️1/2 tsp Garlic Powder▪️1 tsp Kosher Salt ▪️1/2 tsp Pepper▪️3 Tbsp Fresh Parsley, minced▪️
1️⃣ Preheat the oven to 450F.
2️⃣ Bring a large pot of salted water to a boil over high heat. Add the baking soda and the potatoes. Stir and boil uncovered for 10 minutes and then drain.
3️⃣ Place the potatoes in a bowl and add the olive oil, garlic powder, salt, and pepper. Toss until the potatoes are evenly coated and their surface breaks down into a mashed potato consistency.
4️⃣ Transfer the potatoes onto a large baking sheet and separate them so they’re not touching each other. Bake undisturbed for 20 minutes on the first side , then flip and bake for an additional 15-25 minsuntil golden brown and crispy on the second side. Sprinkle with fresh parsley and enjoy!
⏲️10 minute prep time + 50 minute cook time
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