Roasted Vegetables and Tofu

An easy, healthy dinner using whatever vegetables you have in the fridge

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Ingredients

Selection of chopped vegetables (I used sweet potato, parsnip, pepper and asparagus. You could also use carrot, potato, cauliflower, broccoli, etc. )

Some chopped tofu (I used tomato flavoured tofu. Plain tofu is very bland so I prefer to use flavoured tofu)

1 tablespoon olive oil (or alternative oil)

Seasoning of your choice (I used dried mixed herbs)

 

I made enough for 1 person. If you are cooking for more people use more vegetables and tofu. 

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Step 1: Put vegetables, tofu, olive oil and seasoning in a baking dish. Mix everything together well. Roast in oven preheated to 200 c for 20-30 minutes. 

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Step 2: Enjoy for lunch or dinner! 

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Healthy Hot Chocolate with Spices

A healthy, tasty hot chocolate drink with spices

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Ingredients

1 mug milk of your choice (I used almond milk)

2-3 teaspoons cacao powder

half a teaspoon ground ginger

half a teaspoon ground turmeric

a quarter teaspoon ground cinnamon

1 teaspoon honey

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Step 1: Heat milk in a saucepan over a medium heat. 

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Step 2: Add in cacao, ginger, turmeric, cinnamon and honey. Stir well. 

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Step 3: Pour into a mug and enjoy! 

Mango Ginger Turmeric Smoothie

A tasty, immune boosting smoothie

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Ingredients

A few pieces of fresh mango

some fresh ginger

half a teaspoon turmeric

some milk of your choice (I used almond milk)

1 teaspoon honey

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Step 1: Put mango, ginger, turmeric, milk and honey in nutri bullet (or alternative blender).

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Step 2: Blend until smooth. 

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Step 3: Enjoy fresh!

Roasted Carrot, Parsnip and Sweet Potato Soup

Another tasty soup recipe

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Ingredients

1 onion chopped

3-4 cloves garlic chopped

1-2 parsnips peeled and chopped

3-4 carrots peeled and chopped

2-3 sweet potatoes peeled and chopped

2 tablespoons olive oil (or alternative oil)

1 teaspoon dried mixed herbs (basil, oregano, etc.)

1 litre water

 

This recipe makes 5-6 servings

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Step 1: Put onion, garlic, carrot, parsnip, sweet potato, olive oil and dried mixed herbs in a baking dish. Mix everything together well. Roast in oven preheated to 200 c for 25-30 minutes. Turn vegetables halfway through to ensure they are cooked evenly. 

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Step 2: Transfer roasted vegetables to a big pot. Add 1 litre of water. Bring to boil, then simmer for 5 minutes. 

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Step 3: Blend until smooth. 

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Step 4: Enjoy some soup as part of your lunch or dinner. This soup should be OK in the fridge for up to 3 days. Take it out and reheat it whenever you want. 

Porridge Bread

Porridge bread was my first blog recipe. It is still one of my favourite recipes and I make it all the time. It is so simple: You just need 3 basic ingredients (natural yogurt, porridge oats and bread soda). Then you can add extra ingredients of your choice such as chopped dates, seeds, banana, etc.

bia katie

IMG_20170207_121634.jpgIngredients

500g carton of Natural Yogurt

Porridge Oats

Bread soda

dates (optional)

seeds such as chia, linseed, sesame (optional)

img_20170207_122046 Step 1: Empty 500g container of natural yogurt into mixing bowl

img_20170207_122140 Step 2: Use empty yogurt container to measure two containers full of porridge oats. Add to mixing bowl

img_20170207_122242 Step 3: Add 1 teaspoon of bread soda to the mixing bowl. Mix everything together.

img_20170207_122455 Step 4: Chop 8-10 dates if using. Add to mixture.

img_20170207_122539 Step 5: Add 2 tablespoons of seeds (such as chia, linseed) if using

img_20170207_122627 Step 6: Mix everything together

img_20170207_122910 Step 7: Put mixture into bread loaf tin lined with parchment paper. Bake in oven preheated to 180 c for 40 minutes

img_20170207_130512 Step 8: Bread should come out of the oven looking something like this. Leave to cool. Then slice and enjoy 🙂

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Beetroot Yogurt Dip

An easy, healthy, tasty dip to have with bread, crackers, vegetables, etc.

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Ingredients

3 cooked beetroots chopped (You can buy cooked beetroot in the supermarket. Alternatively you could cook it yourself)

3 tablespoons natural yogurt

a few pieces of fresh basil

juice of 1 lemon

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Step 1: Put beetroot, yogurt, basil and lemon juice in nutribullet (or alternative blender). 

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Step 2: Blend until smooth. 

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Step 3: Transfer dip to bowl. Enjoy this dip with bread, crackers, vegetables, etc. It should be OK in the fridge for up to 3 days. 

Pumpkin Seed Chocolate Bites (Nut Free)

A healthy snack for work, school, travelling, etc.

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Ingredients

20-25 dates

a few drops of milk or water

3-4 handfuls porridge oats

3-4 handfuls pumpkin seeds

about a handful of cacao butter

2 tablespoons cacao powder

a drop of vanilla essence

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Step 1: Blend dates with a few drops of milk or water in nutri bullet (or alternative blender) to form a paste. Transfer paste to mixing bowl. 

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Step 2: Put oats and pumpkin seeds in nutri bullet. Grind to form a fine powder. Transfer to mixing bowl. 

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Step 3: Melt cacao butter in a saucepan over a low heat. 

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Step 4: Add melted cacao butter to mixing bowl along with cacao powder and vanilla essence. Mix everything together well. Add some milk or water if the mixture is too dry. 

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Step 5: Form mixture into little balls and place on plate lined with parchment paper (I made 14 balls from this mixture). Chill in fridge for at least 1 hour. Then you can eat.