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20 g smoothie

 

Hey hey sexy! I know why you are here, 20g protein smoothie with NO PROTEIN POWDER?! You must be dreaming, i a mean, where DO vegans get their protein?! RIGHT? Wrong haha! For whatever bizzare reason the whole world is concerned with vegans getting enough protein, maybe they should be more concerned with how to lower their cholesterol! Anyways i was in the mood for something fresh and green for breakfast but also needed a protein kick but did not want cacao …I know right what is wrong with me! SO i started messing around with different foods and boom we have it.

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INGREDIENTS:

~5 large bananas

~ 1 cup coconut water

~ 250 grams frozen mango

~ 1tbsp chia seeds

~1 tbsp. almond butter

~ 100g spinach

METHOD:

1. Blend…

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Jamie Oliver has the most amazing vegan burger recipe ever! I have made these burgers loads of times now and they are so easy to make and taste amazing every time! However i made a few slight adjustments to the measurements as i needed more flavour than he was offering so here is my slightly played around with version:

jamie oliver .5

INGREDIENTS:

400g tin of chickpeas in water, drained

350g tin of sweetcorn in water, drained

4 heaped tablespoons of plain flour

1 tablespoon paprika

1 tablespoon cumin

1 bunch coriander leaves

Zest of one lemon

Jalapenos to taste

METHOD:

Add ingredients to a blender or a food processor until just combined

Divide the mixture into 4 patties

Dust and coat in extra plain flour

Place in a pre-heated (180 degrees) oven for 20 minutes

Flip the burgers half way

Place in a roll, pita, burger bun or wrap along with salad and salsa

ENJOY!

Jamie oliver 1 jamie oliver 2

Hey lovelies, happy Saturday! I want to share with you today a new food product i came across and fell in love with .. so much so i am sprinkling crumbs all over my keyboard as i try type and stuff my face simultaneously! Fit foodie on instagram  has created a brand of fit mixes, a range of vegan protein balls in awesome flavours! I tried the cookie dough version because eh hello cookie dough?! Can i just say OMG … Tastes like Ben n Jerry’s cookie dough, uh just so so good! Therefore i just had to make banana ice cream and veganise cookie dough ice cream in a healthy way! Feast your eyes on the picture below … i know right? I bet you are crying right now if you do not have bananas frozen and ready in the freezer for nana ice cream! Check out the fit mixes by clicking here and also check out my Bananalicious ebook here for more healthy raw vegan ice cream recipes!

Fit foodie protein balls

INGREDIENTS:

– 5 frozen bananas

– 2 tbsp. raw cacao powder

– fit mixes cookie dough balls

– click here for myprotein chocolate syrup

– raw cacao nibs

METHOD:

– Blend together the frozen bananas and raw cacao to make smooth banana ice cream

– Top with cookie dough protein balls, syrup and cacao nibs … how easy was that?!?!!?!

Hey guys, long time no blog post! I have been super busy lately finishing University, going on holiday, starting a new job, making youtube videos and more! But i am back and i am back with the power smoothie that helps me get through all of the hectic days! It is simple, easy and quick to make, it is full of healthy carbs, proteins and fats along with fiber and many vitamins! And it tastes like a chocolate milkshake. So lets get to it!!

banana smoothie

INGREDIENTS:

~ 4-6 ripe bananas peeled

~ 300 ml of your favourite non-dairy milk (i used coconut)

~  1 scoop vanilla vegan protein powder (optional but i used sunwarrior raw blend)

~ 2-3 tbsp. raw cacao or carob powder

~ 30 grams of raw oats

~ ice

METHOD:

1. BLEND. EASY PEASY LEMON SQUEEZY.

mmmmm i just love fresh out the oven, fluffy and crispy roasting hot chips! I have always been a chip lover, as a Brit my favourite lunch used to consist of a chip buttie …. yes that is as gross as it sounds, a sandwich with butter and chips! But now as a healthy eating advocate and health conscious so and so, i can enjoy chips without feeling like a slug afterwards. The typical portion of chips you either order at a restaurant, get deep fried along side your take-away or pull out of your freezer, either option is oil and salt loaded. Say hello to bloat! This makes delicious potatoes greasy, fatty and leaves us feeling all nasty inside. Therefore you NEED this simple chip recipe to enjoy your favourite foods without the guilt!

fat free fries

INGREDIENTS:

~ 1 KG of sweet potato or white potato

~ 1 tbsp paprika

~ 1 tbsp coriander

~ 1 tbsp mixed herbs

~ 1 tbsp rosemary

~ black pepper

METHOD:

1. Peel, chop and wash your potatoes

2. Next either boil or steam until cooked through (about 10 minutes)

3. Pat dry and spread out on a non stick lined tray

4. Season

5. Place in the oven for 30 minutes at 200 degrees until crispy on the outside and soft on the inside!

Sometimes the best inspiration for a new recipe comes from throwing things in a wok and hoping for the best. Well this is what happens when “best” is the end result. A delicious and nutritious cilantro spiced lentil curry. It requires minimal effort (score!) and is ready in under 30 minutes. Feeds two hungry horses or a family of four with rice and bread as sides. A common question I get being a vegan is “where do you get your protein?!” … well this dish has roughly 40 grams of protein per half recipe. So through your ingredients in the wok and amuse yourself for 30 minutes before grabbing a fork and stuffing your face. Make sure to grab some poppadoms!

lentil currey 1

INGREDIENTS:

~ 1 cup dry lentils

~ 2 x 180 gram tins of peas

~ 200ml of coconut milk

~ 1 x 400 gram tin of chopped tomatoes

~ 1 onion chopped

~ 1 clove garlic minced

~ 1 tsp garam masala

~ 1 tsp ginger

~ 1 tsp tumeric

~ 1 tbsp cumin

~ 1 tbsp cilantro

~ black pepper to taste

METHOD:

1. Cook lentils according to package instructions

2. Once lentils are cooked, saute onion in a heated wok with all of the spiced

3. Once coated, add peas, coconut milk and chopped tomatoes

4. add lentils, bring to a boil, simmer for 20 minutes until smelling awesome

5. Serve with rice, poppadoms, bread! ooh and season with extra cilantro!

 lentil curry 2

 

I don’t know about you, but when it is freezing cold outside all I want is a warming bowl of food for dinner time! I have played about with different vegan curries from across the internet but never quite found the one that was heart warmingly satisfying that everyone (my non vegan family) can enjoy too. After experimenting with different recipes, I think I have found a winner here. It is simple and easy to make and will serve a hungry family of four! You literally need one pot for this so there is basically no washing up (bonus). The spices in this really pop, especially when contrasted against a creamy coconut base, so it really does taste so authentic. Its a chunky winter vegetable curry full of potatoes, carrots, onion and corn to make it delicious and satisfying.

creamy potato 1

INGREDIENTS:

~ 500 grams peeled and chopped sweet potato

~ 500 grams peeled and chopped white potato

~ 4 large carrots peeled and chopped

~ 1 large onion peeled and chopped

~ Pack of babycorn (mine was 250g), chopped into chunks

~ 6 large tomatoes chopped

~ 2 x 400ml tins of full fat coconut milk

~ 1 jalapeno (optional)

~ 1 tsp each of cumin, coriander, curry powder, mixed herbs, garlic powder

~ 1 tsp each of chilli flakes and chilli powder (optional)

METHOD:

1. pre cook your potatoes and sweet potatoes either by boiling until almost cooked, or steaming until almost cooked

2. place your onion in a non stick pan and sautee  with your spices for 2-3 minutes

3. add in the carrots, chopped tomato, babycorn and jalapeno if using

4. continue to cook over a low-medium heat until tomatoes start to release their juices and the vegetables are coated in spices (5 minutes)

5. add in your coconut milk and potatoes, cover and bring to a boil

6. Once boiled, stir well to combine and then reduce to a low heat to simmer for 20-30 minutes

7. Serve with your favourite rice!

creamy potato 3 creamy potato 2

Hi guys!  It has been a while since i last made a post here … this is due to my university exams coming up in one week .. eeeeeeeek! So to power me through my long study sessions i need good food, high energy brain food! So what is better than a banana smoothie? A banana smoothie with green stuff! Normally I would advocate putting in real food not powdered versions, but i like to keep my green smoothies to a minimum so i only drink them maybe twice a week (i prefer chocolate smoothies 😉 ). So buying large packs of spinach and other greens for smoothies ends up in the bin and that is just a waste. Therefore i ventured out to holland and barrat to purchase some green boost powder. And here is the delicious sweet smoothie:

green

INGREDIENTS:

~ 8 large extra ripe bananas

~ 1 (10g) serving of green boost powder

~ 1 scoop vanilla vegan protein powder (for the muscle gains 😉 )

~ 1 cup pure coconut water

METHOD:

1. BLEND!

I was running low on fresh ripe fruit today. My everyday breakfast and lunch is made up entirely of fruit but today that was not an option (sadly I had not been keeping an eye on my fruit supply!). I always have potatoes in my cupboard and they come in very handy when i need a nourishing meal. So today my lunch consisted of this delicious wholegrain (wheat free) rye bread with quinoa by Biona, smothered in an avocado mash and paired with spicy sweet potato fries.

avocado 1

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INGREDIENTS:

~ 2 slices of Biona rye bread or gluten free bread

~ 1 half an avocado

~ 1/2 tbsp. hot sauce

~ 1 tsp dried chilli flakes

~ 500 grams peeled and sliced sweet potato

~ 1 tbsp. smoked paprika

~ 1 tsp dried chilli flakes

~ Juice of 1 lemon

METHOD:

1. Peel and slice the sweet potato and place in a steamer for 10 minutes

2. Then place on a lightly greased pan, sprinkle with the paprika and the chilli flakes and bake in the oven at 200 degrees for 30 minutes

3. Meanwhile, mash the avocado along with the hot sauce, and other tsp. chilli flakes

4. Add the avocado mash to the rye bread and serve alongside the potato

5. Drizzle with lemon juice and black pepper

avocado 3