Super easy, super delicious, super chocolatey! This is a vegan friendly recipe for the whole family!
300g dark chocolate
6 heaped tbsp nut butter
4 tbsp coconut oil
a handful of mini marshmallows
a handful of chopped nuts (optional)
(Makes 9 bars)
Melt the chocolate in a bowl and stir in the nut butter and coconut oil. Line a square baking tin (8×8) with baking paper and pour the fudge mix in. Top with the marshmallows and nuts and place in the fridge or freezer to set for at least an hour. Slice into squares and enjoy!
It’s pumpkin season! Autumn may be my favourite season in regards to delicious foods that are available to us and the first fall recipe this year had to include pumpkin! I find this recipe to be the perfect bread for snacking…
2 medium eggs
1 mashed banana
2 tbsp melted ghee butter (normal butter also works)
1 tsp vanilla paste or extract
1/2 tin of pumpkin puree
2 tsp pumpkin spice
1 tsp baking powder
1/2 cup ground almonds
1/2 cup coconut flour
Preheat the oven to 180 degrees celsius and line a 1lb loaf tin with butter or baking paper. In a bowl, combine the eggs, banana, pumpkin puree, butter and vanilla. Then stir in the dry ingredients until smooth. Pour into the prepared loaf tin and bake in the over for 30 mins (until knife comes out clean).
For the icing: Mix cream cheese with 1 tsp vanilla paste. (I use Nush vegan cream cheese). Allow the bread to cool completely before icing. Optional* sprinkle with flaked almonds and pumpkin seeds. Enjoy! x
Boil the pasta for 2-3 minutes as per instructions and add the broccoli to the pan. Drain and serve in a bowl. Mix with the pasta sauce and top with cheese – enjoy! (option to bake in oven if you prefer it crispy like me!)
These babies are a cheap and nutritious snack that you can make it batches and keep in the fridge!
* 1 x 400g tin of chickpeas, rinsed and drained
* 1 tbsp olive oil
* 1/4 tsp garlic powder
* 1/4 tsp chili powder
* 1/2 tsp garlic salt
* salt and pepper to taste
1. Preheat oven to 180 degree celcius.
2. Lay chickpeas on a kitchen towel and pat dry.
3. Pour the chickpeas into small baking dish.
4. Drizzle them with olive oil and sprinkle on seasonings then toss around to make sure they are all coated.
5. Bake for 20 minutes and then toss them around and cook for another 10-15 mins until crispy. Enjoy!
Fancy something sweet after dinner? This is your go to!
1/4 cup ground almond
1/4 cup Oats
2 tbsp plant milk
1 tbsp coconut sugar
1 tsp cinnamon
1/2 tsp vanilla bean paste (or extract)
1/2 tsp baking powder
For the sugar glaze:
2 tbsp sugar icing
1/2 tsp plant milk
Splash of vanilla extract
Cinnamon for sprinkling
Grab a microwaveable mug and Mix the oats, ground almonds, sugar and baking powder together. In a separate dish, mix the egg, milk, vanilla and cinnamon. Add the wet mix in to the mug with the dry mixture and stir until combined. Microwave for 1 minute, stir a little bit then pop it back in for another minute. Mix up the sugar glaze and drizzle it over the mug cake. ENJOY!
Oats are my favourite way to start the day! You might argue that porridge for breakfast is a bit boring… not in my kitchen! Its all about getting the right consistency and pimping it up with delicious toppings!
Place a saucepan over a medium heat and add the milk and oats. Stir occasionally until little bubbles start to form then stir in the protein powder. Remove from the heat (depending on preferred consistency you can add a little extra milk or water), then pour into a bowl.
Top with your fav toppings and enjoy! As you can see, I absolutely love my frozen berry nut butter combo but you can also add mixed seeds, nuts, banana, tropical fruits, different nut or seed butters and mixed berries.
Miso is one of my favourite flavours to cook with! It gives so much flavour and be used with pretty much any dish. I love using it on fish, tofu, sweet potato and of course tempeh – which brings me to this simple and nutritious recipe…
Heat the avo oil in a pan over a medium – high heat and add the tempeh squares. Cook for a few mins until they start to brown then add the greens. Stir regularly so the ingredients cook evenly and drizzle half the miso (25g) to the pan. Heat the rice and serve 100g in each bowl. Once the tempeh looks nice and golden (after about 8 mins), split the ingredients across the two bowls and serve over the rice. Drizzle with the leftover miso and enjoy!