Sweet Potato Omelette


Ingredients (serves 1)

  • 1 small sweet potato (cut into cubes and roasted)
  • 1 small onion, finely chopped
  • 2 eggs
  • A handful of spinach
  • Olive oil1/2 tsp chilli flakes



1 Heat the olive oil in a pan over a medium heat and add the onions. Whisk 2 eggs together.
2 Once the onions start to brown, pour the egg mixture into the pan.
3 Allow to cook for a few minutes, moving the pan so the egg covers the surface.
4 Add the sweet potato cubes and spinach on top and cook until the middle is no longer runny. Sprinkle with chilli flakes and enjoy!

Salted Caramel Mocha Balls



  • 3/4 cup ground almonds
  • 1 tbsp coconut oil (melted)
  • 1/4 cup Califa salted caramel cold brew coffee
  • 1/4 cup oats
  • 1 tbsp almond butter
  • 60g 70% dark chocolate
  • 20g white chocolate39KLKwtg


1 In a bowl, combine the oats and ground almonds. Add the coconut oil, almond butter (make sure it is runny) and salted caramel cold brew coffee.
2 You can use a spoon or your hands to combine the ingredients together so you achieve a good mix to yield approx 8 balls.
3 Place the yielded balls on baking paper on a baking tray and leave to chill in the fridge. 4 Melt the dark chocolate, and cover the balls, then place back in the fridge to chill.
5 Melt the white chocolate and drizzle it across each of the balls (once the dark chocolate has set) then place them back in the fridge to chill.
6 ENJOY! (will last in the fridge for 5 days – if you don’t eat them all instantly!)


Almond & Coffee Bread with Vegan Cream Cheese Frosting


  • 1 cup spelt flour
  • 1/4 cup maple syrup
  • 1 egg or flax seed egg if vegan
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 cup plant milk
  • 1/4 cup brewed coffee (or instant coffee mixed with hot water)
  • 3/4 cup ground almonds
  • A generous handful chopped almonds
  • (For the icing I mixed a pot of @nushfoods vegan cream cheese with maple syrup)



1 Preheat the oven to 180 degrees Celsius and line a 1lb bread loaf with baking paper or coconut oil.
2 Mix all the wet ingredients in a bowl until well combined then add the dry ingredients and mix well.
3 Stir in the chopped almonds and transfer the mixture into the prepared bread tin.
4 Bake for 40 mins until knife comes out clean. ENJOY!

Banana Bread Chocolate Squares


  • 1 egg (flaxseed if vegan)
  • 1/2 cup butter (coconut oil if vegan)
  • 2 medium mashed bananas
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups spelt or white flour
  • 1 tsp baking powder
  • 1/2 cup chocolate chips
  • Chocolate topping
  • 1 cup icing sugar
  • 1 heaped tsp cacao powder
  • 2 tbsp plant milk of choice (can also use water)
  • Note: if you want it thicker use less liquid




1 Preheat the oven to 180 degrees Celsius. Melt the butter and add to a bowl with the mashed bananas, maple syrup, vanilla and egg.
2 Mix well and add the flour and baking powder. Fold in the chocolate chips. Line a square baking tin with baking paper (approx 8×8) and pour in the mixture.
3 Bake in the oven for 20 mins. Make the chocolate glaze by mixing all the ingredients in a bowl.
4 Allow the banana bread to cool completely before icing.
5 Once cool – ice and cut into squares… and ENJOY


Peanut Butter Jelly Bread


  • 1 1/2 cups spelt flour
  • 3/4 cup brown sugar
  • 1 tsp. of baking powder
  • 1/2 cup peanut butter + extra for topping
  • 1 egg
  • 1 cup plant milk (I used soya)
  • ½ cup strawberry jam + extra for topping
  • 1 medium banana, mashed
  • 1 tsp vanilla extract


To make:

1 Preheat the oven to 180 degrees Celsius and line a 1lb loaf tin with baking paper. In a bowl, mix together the four, sugar and baking powder.
2 Add the egg, milk, vanilla extract and mashed banana.
3 Mix well and stir in the peanut butter and jam. Pour the mixture into the prepared tin. 4 Bake for 50 mins until golden on the outside, remove from the oven.
5 Allow to cool and add more pb and jam! Slice up and enjoy!!

Tofu & chickpea stir fry

Ingredients (serves 2)

  • 1 block of tofu, sliced
  • 1 tin of chickpeas, drained and rinsed (can also use black beans)
  • 230g drained weight
  • 1 medium carrot, peeled and sliced
  • 100g broccoli cut into small florets
  • 1 medium onion, diced
  • 200g mixed grains (cooked) – anything you need to use up such as rice, quinoa, bulgur wheat etc. will work any other leftover veggies you can throw in
  • 1 tsp minced garlic
  • 2tbsp soy sauce
  • Olive oil
  • Coriander to garnish (optional)




1 Heat the olive oil in a pan over a medium to high heat and add the garlic and onions.
2 Allow to cook for a few minutes until the onions start to brown then add the slice tofu. 3 Then add the sliced carrot, chickpeas, and broccoli and cook until the tofu starts to turn golden, move ingredients around the pan occasionally.
4 Add the soy sauce and turn down to a low heat.
5 Divide the grains into two bowls then divide the stir fry into two servings with the grains.
6 Garnish with coriander and enjoy

Salted Caramel Fudge Brownie

Salted Caramel Fudge Brownie


  • 3/4 cup (170g) melted butter
  • 1 1/4 cups (250g) caster sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3/4 (95g) cups plain flour
  • 1/4 cup (30g)cocoa power
  • 200g of galaxy salted caramel chocolate



1 Preheat the oven to 180°C. Line an 8-inch square baking dish with baking paper.Break the chocolate bars into chunks.
2 Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
3 In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in colour.
4 Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour and cocoa powder. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
5 Fold in the left over chocolate chunks, then transfer the batter to the prepared baking dish.
6 Bake for 20-25 minutes, depending on how fudgy you like your brownies (I baked these for 22 mins!)!
7 Enjoy warm or cool!

Black bean pasta bake

Ingredients (serves 2)

  • 160g red lentil penne pasta (uncooked)
  • 1 x 400g tin of black beans, drained and rinsed
  • 1 x 350g jar of tomato and basil pasta sauce
  • 160g of broccoli
  • Cheese for topping (optional)



1 Preheat the oven to 180 degrees celsius. You will need a large dish to hold the pasta that is appropriate to put in the oven.
2 Boil the pasta according to pack instructions and stir often to prevent it from burning or sticking at the bottom.
3 You can then cut the broccoli into small florets and add it to the boiling pasta for 1 minute before draining it.
4 Drain the pasta and rinse under cold water. Pour the pasta into your pasta dish and stir in the tomato sauce.
5 Drain the black beans and rinse with water. Then add these to the pasta dish and mix all the ingredients.
6 Sprinkle with cheese.
7 Bake the dish in the oven for 15-20 minutes. This can depend on how crispy you want the top of the pasta (I like mine crispy).
8 Remove the dish from the oven and serve up instantly. Enjoy!

Pan fried tofu

Ingredients (Serves 1)

  • 1 medium sweet potato
  • 100g firm tofu, cut into cubes.
  • 80g broccoli
  • 80g asparagus
  • olive oil




To make

1 Preheat the oven to 180 degrees celcius and peirce a few holes in the sweet potato.
2 Place on a baking tray and bake for 45 mins until soft.
3 Heat olive oil in a pan over a medium to high heat and add the cubed tofu.
4 Allow too cook for a few mins on each side then turn them so they begin to brown all over.
5 Cut the broccoli into florets and add them to the pan with the asparagus too.
6 Cook until tofu looks crispy then serve up with the baked potato.