Smoothies are one of the easiest ways to get a huge nutrient hit and tick off some fruit and veggie portions for the day. I tend to freeze all my fruit and veggies for my smoothies, because they taste so much better when they are ice cold. Give this recipe a whirl to replace your usual breakfast. I love having this smoothie after a morning work out. Summer and Corey are fans of this recipe too- parenting win!
1 cup kale (frozen)
1/2 cup mango/pineapple/papaya (frozen)
1-2 bananas (frozen)
2 tbsp milled linseed
2-3 cups almond milk.
Whack everything in a high speed blender and whizz until smooth!
Add more almond milk if the smoothie is too thick.
Food for thought: why is it called a smoothie and not a smoothy?
This recipe is perfect for a hearty, warming, comfort food sort of meal. You can add whatever veggies you having lying around in the bottom of your fridge that need using up. I find that mushrooms work really well in this recipe- mix it up and have fun.
🌍6-8 vegan sausages (I used Heck ones)
🌍1 large onion (diced)
🌍4 cloves garlic (chopped)
🌍4 carrots (peeped and diced)
🌍Can of beans (I used haricot, but any will do)
🌍1 can chopped tomatoes
🌍1 tbsp tomato purée
🌍300ml veggie stock
🌍1/2 tsp paprika or smoked paprika
🌍1/2 tsp thyme
🌍Vegan mayo (see my recipe!)
⭐️ Cook vegan sausages as per instructions.
⭐️ Fry onion in a large saucepan for 5 mins until soft.
⭐️ Add garlic, carrots, stock, chopped tomatoes, tomato purée, paprika and thyme- cook for 15 mins (low to medium heat, lid on).
⭐️ Add beans and vegan sausages and cook for a further 15 mins.
This is the perfect weekend breakfast, packed full of plant protein. The tofu scramble really does have the consistency of scrambled eggs. The turmeric has great anti-inflammatory properties and also gives the tofu a lovely yellow colour. The broccoli works really well in the recipe, as it adds an extra crunch along with much needed vitamin c. I love this recipe as it’s quick to make and super filling. It tastes great on toast with baked beans. I hope you enjoy it as much as I do!
These date energy balls are a super quick and easy snack to make. Perfect for on-the-go children and adults alike- my little girl absolutely loves them. It’s also something fun to do with children, as they can help measure the ingredients into the food processor- I always find that children are more likely to eat something, if they are involved in the making. The chia seeds are an excellent source of omega 3 fatty acids, which make them great for vegan and vegetarian diets.
Enjoy the classic mac n cheese without the moo! I looooove this recipe, it’s super simple and has hidden veggies in, which is handy for getting veggies into your children if they resist them!
The recipe has a protein hit, in the form of cashew nuts, as well as these curly nuts packing a good protein hit, they are also full of vitamins (including E, K and B6), minerals (including zinc, copper, iron and magnesium and not to mention ‘good fats.’ If you are not using a high speed blender (like a NutriBullet), I recommend soaking the cashews for at least half and hour before making the recipe.
A lot of vegan mac n cheeze recipes call for high amounts of vegan margarine, but I’ve come up with this recipe without the margarine because I just couldn’t justify putting 1-2 full cups of the stuff in the sauce…nope, just too far!
I hope you enjoy making this recipe, let me know what you think if you give it a go.
🌍 2 3/4 cups macaroni pasta
🌍 1 carrot (peeled and diced)
🌍 1 white potato (peeled and diced)
🌍 1 red onion (diced)
🌍 3/4 cup veggie stock (use liquid from pan of veggies)
🌍 1/2 cup cashew nuts (raw)
🌍 1/4 cup coconut milk
🌍 2 tbsp nutritional yeast
🌍 1/2 lemon juice (squeezed)
🌍 1 tsp salt
🌍 1/4 tsp garlic powder
🌍 Pinch of turmeric powder
🌍 2 spring onions.
⭐️ Cook macaroni as per instructions.
⭐️ Bring a small pan of water to the boil, then add chopped onion, potato and carrot. Cook for 10-15 minutes, until veggies are soft enough to blend.
⭐️ Add all other ingredients to a blender, whilst you wait for the veggies to cook (don’t blend yet).
⭐️ When veggies are soft, transfer to the blender along with 3/4 cup of the veggie liquid.
⭐️ Blend until sauce is smooth.
⭐️ Once macaroni is cooked, drain, and then add the sauce and stir.
⭐️ Transfer to an ovenproof dish and top with breadcrumbs, cook on gas mark 4 for 15 minutes until golden brown.
⭐️ Garnish with spring onion and enjoy with a side salad.