Apple Pie Porridge

Get yourself in the autumn mood with this Apple Pie Porridge. It’s like having dessert for breakfast! 

INGREDIENTS (for one):

  • 40-60g rolled oats 
  • 1 apple, peeled and chopped into chunks
  • 1 tbsp flax seed
  • 1 tbsp maple syrup 
  • 1 tsp cinnamon 
  • Pinch of salt 
  • Milk of choice

Optional Toppings peanut butter. yoghurt, pumpkin seeds, berries, granola


  1. Put half of the chopped apple into a small saucepan with a splash of hot water and some maple syrup. Cover with a lid and leave to simmer over a medium-low heat for 5 minutes until soft. 
  2. Once the apples are soft, mash them into a smooth puree with a fork and add in your oats, flax seed, ½ tsp cinnamon, pinch of salt and enough milk or water to cover them.
  3. Cook over a medium-low heat, stirring occasionally and adding more liquid as necessary. 
  4. Meanwhile, in a separate pan, add in the other half of the chopped apple, ½ tsp cinnamon and about ½ tbsp of maple syrup. 
  5. Cook until the apple chunks soften slightly and start to caramelise. Set aside. 
  6. Once the oats are your desired consistency, pour into a bowl, top with the caramelised apples and any other toppings you like. See ingredients list for my recommendations!

Miso Aubergine with Pak Choi and Soba Noodles


  • 1 small aubergine 
  • 80g buckwheat soba noodles 
  • 120g pak choi, washed and cut into slices (leave the core on)
  • 1-2 tbsp vegetable oil
  • 1 Spring onion, sliced for garnish 
  • Sesame seeds for garnish

For the miso glaze: 

  • 30g white miso 
  • 30g white wine vinegar 
  • 20g honey 


  1. Slice the aubergine in half lengthways and score the flesh into small squares. 
  2. In a frying pan over a high heat, add some oil and place the aubergine skin side down. Cook for a few minutes until the skin has turned brown on the bottom. 
  3. Flip it over and cover with a lid. Turn the heat down to medium heat and cook until the aubergine flesh has turned golden brown. 
  4. Turn the heat off and leave the aubergine in the pan with the lid on for about 5 minutes until soft and cooked through. 
  5. Meanwhile, mix together the ingredients for the miso glaze. 
  6. Place the aubergine on a baking tray and brush it generously with the glaze (there will be some leftover). 
  7. Place under the grill for about 5 minutes until the glaze is bubbling and caramelised (watch it carefully so it doesn’t burn!) 
  8. Meanwhile, cook the noodles according to the package instructions and heat up some oil in a frying pan for the pak choi. 
  9. Add the pak choi, cover with a lid and cook for a few minutes until tender. Add a splash of soy sauce if desired. 
  10. Serve everything in a dish and sprinkle with sesame seeds, spring onion and a drizzle of extra glaze. 


Sweet Potato Toasts 4 Ways


  • 1 large, wide sweet potato cut into thin slices lengthways
  • Any toppings you like, here’s some suggestions:
    • Hummus, roasted red pepper and balsamic glaze
    • Avocado, lime and chilli flakes
    • Peanut butter, banana and chopped pecans
    • Yoghurt, blueberries and chopped pistachios


  1. Preheat the oven to 200 C
  2. Spray each side of the sweet potato strips with oil and place them in the oven for 20-30 minutes, turning half way through until they are fork tender.
  3. Alternatively, you can actually put them in the toaster but you’ll need to put them in there a few times before they’re cooked.
  4. Remove from the oven/toaster and add whichever toppings you desire!

Vegan White Chocolate & Raspberry Blondies


  • 170g vegan butter (or regular butter if not vegan) 
  • 120g light brown sugar
  • 90g caster sugar 
  • 2 flax eggs or eggs 
  • 2 tbsp maple syrup 
  • 1 tsp vanilla extract 
  • 270g flour 
  • 1 tsp baking powder 
  • 1/2 tsp salt 
  • 120g raspberries
  • 140g dairy-free white chocolate, chopped into chunks


  1. Preheat the oven to 180 C and line a 8 inch baking tin with greaseproof paper 
  2. In a large bowl, cream together the butter and sugar until the mixture turns lighter in colour (make sure the butter is slightly soft before adding) 
  3. Add in flax eggs/eggs, maple syrup and vanilla extract and mix well. 
  4. Add in the flour, baking powder and salt and mix carefully until just combined, don’t overmix! 
  5. Fold in the raspberries and white chocolate, reserving a few for topping. 
  6. Pour the batter into the tin and add the leftover raspberries and white chocolate, slightly pressing them into the batter. 
  7. Bake in the oven for 20-25 minutes until the edges turn golden brown and the centre is only just done (if you want them to be gooey!) 
  8. Make sure you leave them to cool entirely in the pan before attempting to cut them into slices. 
  9. Store in the fridge (if they last that long)

Vegan Tofu Pad Thai

A classic Thai favourite made vegan. Feel free to add in your favourite mock meat or keep it simple with tofu. 


  • 150g flat rice noodles 
  • 200g firm tofu, cubed 
  • ½ shallot or small brown onion, diced
  • 2 spring onions, sliced 
  • 1 thai chilli, diced (you can use more or less depending on preference)
  • 150g bean sprouts 
  • 1 large carrot, julienned or cut into thin strips 
  • 1 red pepper, sliced 
  • 1 large handful of green beans, cut in half 
  • 2 tbsp vegetable oil 
  • Lime wedges 
  • 30 g finely chopped peanuts

For the sauce: 

  • 3 tbsp soy sauce (or vegan fish sauce if you can find it!) 
  • 2 tbsp palm sugar or regular sugar 
  • 1 tsp tamarind paste (you can find this in Sainsbury’s or Waitrose in a small jar) 
  • 1 tbsp water (plus more if needed) 
  • 2 tsp of Sriracha (depending on your spice tolerance) 


  1. Prepare the rice noodles according to the package instructions and leave them to the side
  2. Heat up 1 tbsp oil in a large wok and fry off the tofu. Transfer to a dish and set aside 
  3. Heat up another tbsp oil in the wok and add the shallot, half of the spring onions and chilli. Stir fry for 2-3 minutes before adding the green beans and pepper and cooking for another 2 minutes. 
  4. Add in the carrots for about 1 minute then transfer the vegetable mixture to the same dish as the tofu. 
  5. Finally, add the sauce and the cooked noodles to the wok and mix well. Add in the bean sprouts and keep mixing before adding back in the vegetable mixture and tofu. 
  6. Turn of the heat and mix through the rest of the spring onions, half of the peanuts and a squeeze of lime. 
  7. Serve in dishes and garnish with more peanuts and lime wedges.

Vegan Chocolate Peanut Butter Muffins

These *slightly* healthier muffins make the perfect snack when you’re after a chocolatey, indulgent hit

INGREDIENTS (makes 12 muffins):

  • 180g applesauce (about 1 large apple cooked down if you make your own)
  • 60ml maple syrup 
  • 65g brown sugar 
  • 65g smooth peanut butter (plus extra to drizzle on top) 
  • ¼ tsp salt 
  • 120ml milk of choice 
  • 60g cocoa powder 
  • 160g wholemeal flour 
  • 1 tsp baking powder 
  • ½ tsp baking soda 
  • 80g chocolate chips or chopped dark chocolate (plus a bit extra for topping)


  1. Preheat the oven to 190 C and line a muffin tray with 12 liners. 
  2. Whisk together the applesauce, maple syrup, brown sugar, peanut butter and salt in a large bowl
  3. Add in the milk and give the mixture another mix. 
  4. Sieve in the cocoa powder, flour, baking powder and baking soda. 
  5. Mix together with a spatula until everything is combined – be careful not to overmix, the mixture should be quite thick. 
  6. Fold in the chocolate chips and scoop evenly into the muffin liners. Add a few more chocolate chips to the top of each muffin. 
  7. Bake for 18 minutes (use a skewer or toothpick in the centre to check if they’re done – if it comes out clean, they’re ready!) 
  8. Let them cool in the tray for a few minutes before transferring them to a cooling rack. Drizzle with more peanut butter if desired or enjoy as they are!

Strawberries & Cream Porridge

Remind yourself of summer with these delicious strawberries & cream themed oats. 

INGREDIENTS (for one):

  • 50-60g rolled oats
  • 150g strawberries, chopped
  • Milk of choice
  • 1 tsp of Maple syrup or honey
  • a pinch of salt
  • Yoghurt of choice for topping (I suggest a thick, creamy one)


  1. Put the oats and salt in a small saucepan with enough boiling water to cover them.
  2. Let them sit for 5-10 minutes (this makes the end result even creamier!)
  3. Cook the oats over a medium-low heat, stirring occasionally.
  4. Add in 3/4 of the strawberries (saving a quarter for the topping) and stir.
  5. Add a splash of your favourite milk, stir, and cook for another 5 or so minutes (you can keep adding water or milk at this point) until the oats are your desired consistency.
  6. Pout into a bowl, top with the rest of the strawberries, a dollop of creamy yoghurt and a drizzle of honey or syrup (and some optional pumpkin seeds for crunch!).

Blueberry Jam Oat Bars

The perfect mid morning snack to keep you going until lunch time!

INGREDIENTS (makes 8 bars):

For the base: 

  • 140g rolled oats (separate 90g to blitz into oat flour in a blender or food processor) 
  • 40 ml maple syrup 
  • 40 ml coconut oil or margarine, melted 
  • Splash of vanilla extract 
  • Pinch of salt 

For the jam layer: 

  • 150g frozen blueberries 
  • 25 ml maple syrup 
  • 1 tbsp chia seeds
  • 1 tbsp lemon juice


  1. Preheat the oven to 180 C and line a baking dish 
  2. Mix all of the ingredients for the base in the bowl until the mixture comes together. It should be quite a soft and sticky dough. 
  3. Press about ¾ of the dough mixture into the baking dish using a spatula to make sure it’s smooth. The rest of the mixture will be used to crumble on top of the bars. 
  4. Place this and the remainder of the dough in the fridge whilst you make the blueberry jam. 
  5. Put all of the ingredients for the jam into a small saucepan and cook over a medium heat for about 3-5 minutes until the mixture starts to bubble. 
  6. Begin to mash the blueberries with a fork and keep stirring to prevent the jam burning or sticking. 
  7. Take off the heat and leave to thicken up for a few minutes. 
  8. Once the jam mixture has slightly thickened, pour it on top of the base layer and crumble on the remaining oat mixture on top. 
  9. Place in the oven for 35 minutes until the top is golden brown. 
  10. Allow to cool in the pan for 10 minutes before placing it on a cooling rack. Wait at least 2 hours before cutting into squares so the bars have time to set.

Kale Salad with Indian Spiced Chickpeas

INGREDIENTS (Serves 2): 

For the chickpeas: 

  • 1 tin of chickpeas, drained 
  • ½ tin of tomatoes 
  • ½ onion, diced 
  • 2 cloves garlic, crushed (or garlic powder) 
  • 1 tsp garam masala 
  • Pinch of chilli flakes 
  • Pinch of turmeric 
  • Salt, to taste 
  • 1 tbsp oil
  • Optional: coriander

For the salad: 

  • 125g kale 
  • Cucumber, diced 
  • Cherry Tomatoes, cut into quarters 
  • ¼ red onion, diced 
  • 1 lemon, juice 
  • Salt and pepper 
  • Optional: yoghurt or non-dairy yoghurt, mint chutney


  1. Over a medium heat, cook the onion and garlic in a frying pan in some oil. 
  2. Add in all the spices and cook for a few minutes before adding the tinned tomatoes. 
  3. Let the tomatoes and spices simmer for a few minutes on a low heat and then add the chickpeas and coriander and taste for salt. 
  4. Cook on a low heat whilst you prepare the salad. 
  5. Add the kale to a large mixing bowl and massage for a couple of minutes with lemon juice and a splash of olive oil until the kale is soft. 
  6. Combine the cucumber, cherry tomatoes and red onion in a small bowl with a bit of lemon juice and salt and pepper to taste
  7. Top with chickpeas and the cucumber and tomato salad and serve with a dollop of yoghurt!