Almond Chai Latte

I love tea, and recently I've been loving this chai tea from T2 Tea, it is so aromatic, sweet but not sickly, and so warming. I love coffee shop chai lattes, but they are so full of sugar and other additives that I've been looking for a way to make my own more natural version, which is how I came up with this, and I am completely obsessed with it. It isn't really a recipe, but it is so delicious I wanted to share it. In order to make it, brew 1 tsp of chai tea in hot water (I use this tea diffuser), filling the mug about a third of the way up. Whilst this is brewing (I let in brew for about 5 minutes so it's a little stronger than recommended as it gets diluted by the milk) heat the almond milk in the microwave or on the hob, along with 1 tsp of cinnamon and 1 tsp of honey (agave nectar would work as a vegan substitute). When the milk is hot, froth it up so there is a thick foam on the top, remove the diffuser from the tea, and top the tea with the frothy almond milk. Give the mug a good tap down to mix the tea with the milk, then sprinkle with cinnamon and find a quiet place to curl up and enjoy!

Blueberry, Lemon and Cashew Energy Balls

These taste like blueberry and lemon muffins, so nice and perfect for an on the go snack. The blueberries and oats provide carbs for energy, and the cashews have healthy fats and protein. The lemon juice just adds a little more flavour and brings all the ingredients together perfectly. They are so quick to make, keep them in the fridge and grab a couple whenever you need a little yummy boost of energy.

Ingredients

80g oats
100g dried blueberries
50g cashews
3 tbsp lemon juice

Method

1. Add half of the oats to a food processor and blitz to a fine milled flour like consistency
2. Add the rest of the oats, the cashews and the blueberries and blitz until they start combine
3. Add the lemon juice and blitz again, the ingredients should combine to make a dough like consistency
4. Roll the mixture into balls (you should make between 10-12) and place on a plate and refrigerate. After a couple of hours you can transfer these into a Tupperware and keep them in the fridge until you're ready to snack on them!

Mango,Lime and Coconut Dessert

I love coming up with healthy dessert alternatives, and this one is so good and would also make a yummy breakfast! Mango, lime and coconut are such a good combination, it tastes so summery and tropical and feels like you're eating ice cream, but it so much lighter and packed with healthy ingredients. The agave nectar has a lower glycemic index than refined sugar, meaning it won't cause such of a spike in blood sugar levels, and I love using coconut oil as a healthier alternative for other oils, plus the coconut flavour compliments this dessert perfectly. Using frozen fruit gives the topping the ice cream like consistency, which makes this dessert feel so much more indulgent than it is!

Ingredients

(Makes 2)

Base

80g oats
15g dessicated coconut
2 tbsp coconut oil melted
2 tbsp agave nectar

Topping

160g frozen mango
100g Greek yogurt
3 tbsp lime juice
lime rind and dessicated coconut to decorate


Method

1. In a blender combine the oats, coconut, agave nectar and melted coconut oil. Blitz the ingredients until they combine to make a dough like consistency
2. Press the mixture into the bottom of two Mason jars, pressing it down firmly. Place the jars in the freezer and leave to chill for three hours or until you are ready to serve
3. Just before you are ready to serve, combine the mango, yogurt and lime juice in a blender and blitz to an ice cream like consistency
4. Top the bases with the mango mixture, decorate with the lime rind and a sprinkle of desiccated coconut and serve straight away

Quick Tomato and Basil Soup

This is really so easy. I love making soup from scratch as it really doesn't take very long, its the perfect way to use up veg and it doesn't need any of the additives and preservatives in supermarket soups. This soup is pretty much store cupboard, so it makes a perfect meal when you're low on ingredients, you could even substitute the basil for dried herbs if you needed to. I like having bread or crackers with soup as it balances the meal, adding carbohydrates and extra fibre, and I also top my soup with seeds to add protein and some crunch.

Ingredients

(Serves 2)

2 onions

1 tbsp olive oil

1 tin chopped tomatoes

a handful of basil

salt and pepper to taste

Method

1. Saute the onions with the olive oil in a pan until soft

2. Add the tomatoes and basil, and simmer over a low heat for 10 minutes

3. Take the pan off the heat and blitz the ingredients using a stick blender

4. Taste, and add salt and pepper to season depending on your taste

5. Serve up and top with seeds and fresh basil!

Fruity Breakfast Zoats

Zoats, or zucchini oats, are quickly becoming one of my go-to breakfasts, and although it sounds a little strange, don't knock it til you've tried it. Zoats are basically grated zucchini cooked with oats and milk in a porridge. Adding the zucchini adds fibre, nutrients and volume to the porridge, and you really can't taste the courgette. I've topped this with banana slices, almond butter and berry and apple compote. which is just some 1/2 cup frozen summer fruits and one apple finely diced microwaved for around 5 minutes, until the apple goes soft.

Ingredients

1/2 - 1 cup of grated zucchini

40g oats

1 - 1 1/2 cups of almond milk (or another milk of your choice)

1 tsp maple syrup

1 tsp cinnamon

Method

1. Combine ingredients in a large bowl, stirring well, and microwave for 5 minutes, stirring every sixty seconds. It really is that easy!

Onion Soup

This soup is a vegan take on a traditional French onion soup. The secret ingredient here is the Marmite, which not only adds flavour, but also B12 vitamins which can be difficult for vegetarians and vegans to get. It isn't over powering though, so don't let it put you off! It takes a while to prepare, but is definitely worth the wait- serve with some French bread and you've got a perfect balanced lunch!

Ingredients

(Serves 4-6)

5 white onions, peeled, halved and thinly sliced

1 tbsp olive oil

1 tsp Marmite (to taste depending how strong you like it!)

1 litre of vegetable stock

freshly ground black pepper to taste 

chopped parsley to garnish

Method

1. Gently fry the onions in the olive oil over a low heat, for 20-30 minutes until soft and slightly caramelized

2. Add vegetable stock and Marmite, stir together and simmer gently for a further 20 minutes

3. Serve with black pepper, parsley and optional grated cheese!

Apple, Cinnamon and Raisin Porridge

This definitely doesn't count as a recipe but it is so good it had to be shared. It has one apple, a handful of raisins, a teaspoon of cinnamon and a teaspoon of almond butter, along with oats and almond milk. I cooked the oats with half the apple and half the raisins and the cinnamon for about four minutes, cooked the other half of the apple separately for about three minutes so it softened, then topped the oats with the apple and rest of the raisins, a teaspoon of almond butter and a sprinkle of cinnamon. It's the perfect start to the day, full of nutrients to keep you full and energised all morning!

Gluten Free Alternative Replace oats with gluten free oats

Quinoa Burrito Bowl

This dish is super easy, delicious and nutritious. It is inspired by a Mexican style burrito but much healthier, using only whole plant based foods. I use quinoa as an alternative to rice or cous cous as it is higher in protein, and also has a bit more bite to it, but feel free to substitute the quinoa with a different grain. This dish is completely store cupboard (minus the avocado!) as you could use frozen peppers and dried chili rather than the fresh ingredients, which makes this perfect when you're running low on fresh food. The 'guacamole' is just a mashed avocado, so you're getting all the healthy fats and no additives as you would with a store bought version. It is also completely vegan, but for a vegetarian version you could top with a little cheese, and meat eaters could add some chicken to the sauce mixture, though with the kidney beans you really don't need it.

Ingredients

(Serves 2)

2 red onions
2 peppers
1 tin chopped tomatoes
1 tin kidney beans
1 fresh red chili
1 tsp Fajita seasoning
150g quinoa
1 avocado
bunch of chives for topping

Method

1. Slice the onions and the peppers into strips, and chop the chili, and fry in a pan with a little olive oil until they start to soften
2. Add the chopped tomatoes and kidney beans to the pan and simmer over a low heat for 10-15 minutes
3. Whilst the sauce is cooking, add the quinoa to a separate pan with water and simmer for about 15 minutes
4. With the sauce and quinoa cooking, prepare the avocado but mashing it in a bowl with a dash of olive oil
5. Drain the quinoa and take the sauce of the heat, and serve. Top each serving with the avocado and some chopped chives for a little extra flavour, and tuck in!

Cranberry, Orange and Almond Energy Balls

I have been planning these energy balls for a while, I love cranberry and orange as a flavour combination, and these do not disappoint. The oats add some bite, and the almond flavour is subtle but comes together perfectly with the fruit. Cranberries contain antioxidants and are good for urinary health, the orange provides vitamins and the almonds are full of minerals. I love these pre or post exercise, to help with energy or recovery, but they also make a nice snack or as a little dessert if you fancy something sweet after a meal.

Ingredients

(Makes about 10)

80g dried cranberries

80g oats

40g golden raisins

1tbsp almond butter

40g ground almonds

1 orange

Method

1. Put the oats in a food processor and blitz. You want the oats to retain some of their shape to add bite to the balls, so don't over blitz here, the aim is just to break them up a little

2. Take the rind of the orange and add to the food processor, along with the cranberries, raisins, almond butter and 20g ground almonds. 

3. Juice the orange and add 1tbsp of the juice to the mixture, and blend it all together until it combines into a thick dough consistency

4. Divide the mixture into 10-12 pieces and roll into balls. Roll the balls in the remainder of the ground almonds to give them a coating of the almonds, and place on a plate

5. Refrigerate for 2 hours, then store in a container in the fridge for up to about 5 days for a quick and easy snack!

Gluten Free Alternative Replace oats with gluten free oars

Smashed Avocado Mint Toast

This is so simple I don't think it really counts as a recipe, but it is delicious and nutritious so it has a place on my blog. Avocado toast is one of my go-to meals, and the toasted mozzarella makes this feel like winter comfort food, whilst still being light and healthy. The avocado mixture is prepared using olive oil, chopped cherry tomatoes, a spritz of lemon juice and chopped mint with the avocado. The mixture is then spread on the toast, topped with a little mozzarella, and grilled until the cheese melts.

Apple and Cinnamon Oat Cookies

Oats are my absolute favourite, I love the texture, taste and their nutritional profile is great. The apple and agave nectar in these cookies add the sweetness so no need for refined sugar, and the coconut oil is a healthier replacement for the butter or margarine in traditional cookies. Apple and cinnamon are a match made in heaven, the combination is so delicious! These are perfect for lunch boxes and go down a treat with a cup of tea mid afternoon, or could even be an on-the-go breakfast.

Ingredients

(Makes 10-12)

100g oats

90g rice flour

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

2 tbsp melted coconut oil

1 egg

1 tsp vanilla extract

1/2 cup agave nectar

2 apples, finely diced

Method

1. In one bowl, whisk together the egg, coconut oil, vanilla and agave nectar

2. Stir in the oats, rice flour, cinnamon, baking powder and apple

3. Cover the bowl, and refrigerate for 30 minutes

4. Preheat the oven to 170 degrees, and line a baking tray with baking paper

5. Shape the mixture into cookies and place on baking tray, you should get about 10-12 out of this mixture. Place the tray in the oven and bake for 13-15 minutes

6. Remove the tray from the oven and transfer the cookies onto a cooling rack. When cool store in an airtight container and eat within 5 days, if they last that long!

Gluten Free Alternative Replace oats with gluten free oats

Chocolate Energy Balls

Having such an active job I end up having lots of my meals/snacks on-the-go, and although store bought options like Nakd bars really don't have anything nasty in, I like to make my own alternatives when I have time. These energy balls pack a hit of fibre and carbohydrates, and also satisfy any sweet or chocolatey cravings, so make a perfect pre/post workout or a late evening sweet snack. The wheat biscuits are the unusual ingredient here, but they add fibre, slow release carbohydrates and a bit of crunch, so go with it!

Ingredients

(Makes 15)

125g dates soaked for 30 mins in 50ml of hot water
50g raisins
50g peanut butter
2 wheat biscuits (Weetabix)
1 tbsp raw cacao powder (and a little extra for rolling)

Method

1. Drain the dates and add to the food processor with the raisins and peanut butter. Blitz until combined
2. Add in the wheat biscuits and raw cacao, and blitz until all the ingredients are combined and you have a thick dough consistency
3. Pour a little cacao into a small bowl for rolling. Taking pieces of the mixture, roll into balls and roll in the cacao powder to give a chocolatey coating, then place on a plate. The mixture should make about 15 balls
4. When all the balls are prepared on the plate, place the plate in the fridge and refrigerate for 1 hour. After an hour they will be ready to eat, but store them in the fridge until you need your energy boost!

Gluten Free Alternative Replace wheat biscuits with 50g gluten free cereal