I feel like this should have been the first in my Christmas series. I think I was too excited to share my tips for alternatives to traditional wrapping paper that I forgot to begin with an overview. This year, I am hoping for a zero-waste Christmas. I mean, I want a completely zero-waste life, but Christmas is always packed with waste. We buy wrapping paper, crackers, tinsel, and more. These are all things that will simply be thrown away and replaced the following year.
This weekend I have been very busy, but I found a super easy meal prep for my lunches this week. Jambalaya! I’ve never made jambalaya before, let alone a vegan version, but I needed something quick and easy, and I had a recipe card from some supermarket and thought I’d see if I could do it. I haven’t followed the recipe completely, I’ve made a cheeky cheat version with similar ingredients, but it came out so good!
This is actually a recipe which I ended up changing almost completely from Simply Nigella. Hers was a butternut squash and halloumi burger, but I don’t really like butternut squash. Anyway, this is my own spin!
- 1-2 sweet potatoes, depending on size and mouths to feed
- Sainsbury’s Greek style vegan cheese
- wholemeal pitta bread
- light mayo
- salt & pepper
- Preheat the oven to 200*C and wash the sweet potato(es)
- Cut the potato into slices about 1.5cm each, then lay on a baking tray
- Sprinkle with salt and pepper (optional)
- Place in the oven for 20-25 minutes
- Mix a dollop of light mayo with a teaspoon of pesto to make a sauce.
- Cut the pitta in half, then slice open through the middle
- Spread the sauce and add spinach and chopped tomatoes
- Remove sweet potato from oven and add one slice per half pitta
- Crumble cheese on top
- close the pitta and enjoy!
Guksu can be made in many different ways, but as I only work with basic ingredients, this is more of an inspiration than a proper guksu recipe. Non the less, it’s a perfect winter warmer and is super easy to make!
- 2 packs vegan noodles
- ½ small bowl mixed frozen veg
- ½ small bowl chopped mushrooms (can buy frozen too)
- 3 spring onions, finely chopped
- 1 heaped tsp korean seasoning (can buy from Aldi or make own)
- 2 sheets of nori
- sriracha/chilli sauce (optional)
Heat the noodles in a pan with hot water. Whilst doing so, slowly heat a large pan with water and add the Korean seasoning, and the noodle flavour packets. Then add the spring onions, frozen veg and mushrooms. Keep stirring every now and then to allow the flavours to mix.
When the noodles are ready, strain the water and add noodles to broth. For the rest of the nori, crush and serve a spoonful with each portion. Add sriracha/chilli sauce.
Serve and enjoy!
I am too lazy for breakfast in the morning and I know I’m not the only one. it’s so easy to forget to eat, but it’s the most important meal of the day! So I decided to throw together this super easy breakfast bar recipe which is not only vegan and healthy, but it’s absolutely delicious!
I know you can find recipes like this anywhere. In fact, chances are you don’t need a recipe to come up with something like this, but I thought it would be fun to write up what I did to make sure I get a healthy start to the day. This is a no bake recipe, only takes around 10 minutes to make and you get enough portions to grab throughout the week.
I don’t know about you guys, but I only ever get the urge to cook in the afternoon or late evening, so this was a good opportunity to prep it while I could be bothered and I know I won’t have to think about making it again for at least another week. I did end up making twice the amount I needed, but that’s because I was halfway through the first batch when I figured out ways to improve it. So off I went to grab a couple more ingredients, and here’s the final outcome.
What I love about these is that they’re perfect for chocaholics, but the chocolate is so well mixed in that you get enough of the taste without consuming more than you should, and the dried cranberries surprise you with a mouth watering, fruity burst. I found that adding banana reduced the crunch factor, which, if you’re anything like me, you will find is perfect for a morning bite. So, let’s get on with the recipe.
- 150g special flakes/bran flakes/corn flakes/whatever
- 75g desiccated coconut
- 200g dark chocolate
- 100g dried cranberries
- 1 ripe banana
Let’s do this!
The first thing you need is your breakfast flakes. I went for special flakes, but anything that’s healthy will do. Pour them into a bowl and use something to crush them into smaller pieces. If you have a pestle and mortar then use that. I don’t. I used a bottle of one kcal spray… A water bottle might work too actually.
Once you have crushed them to a small enough size, you can add the coconut and cranberries and mix together. Then mash the banana until it’s as smooth as can be and mix into the bowl.
Then it’s time to melt the chocolate. Break into small pieces (unless you have used chocolate chips) and throw it into a mixing bowl. The quickest way to melt them is to obviously microwave them. If you’re worried about the chocolate burning, make sure you leave a gap in the middle as that’s the hottest point. Microwave for about a minute, remove from the microwave and stir. Any lumps should melt as you stir it.
Once this is done you can mix the dry ingredients into the chocolate. Make sure you mix it to get an even coverage. Once you have your mix ready, it’s time to place into moulds. Though you can use cupcake cases, you will get smaller portions and will be wasting paper, so I suggest a silicone mould. Mine is heart shaped, but you can use a deep muffin tray or even a bar shaped mould if you can find one. Leave in the fridge to solidify.
And there you have it, chocolatey goodness at breakfast time with no guilt! Let me know how yours turn out… Maybe you switched yours up?
I looooooove chilli! It’s my go to meal when I’m never sure of what to make, but I always make it differently depending on what I have in my kitchen. This isn’t my first chilli recipe, as I have written a couple back on my Tumblr, but with only six ingredients, I think this is my easiest recipe yet.
The reason why I decided to share this recipe with you guys before is because sometimes a recipe can be so simple, you don’t always think to make it that way. When my dad makes a chilli, and he makes a mean one, he will spend a good couple of hours in the kitchen with a counter full of ingredients! I just don’t have time for that. I need something I can throw in and freeze for later if needed.
This wasn’t a planned recipe. I was simply walking around my kitchen and I just knew that I needed to get through what I had before I do another shop. I mean, I’m broke after all! So I had a look around and threw everything in. The reason why this is a cheating meal is because, as done before, I grabbed a flavour packet to give it that chilli boost! Naughty? Maybe. Attractive? Not quite, hence the lack of photos. Tasty? Of course!
So, let’s get started with the recipe!
2 tins chopped tomatoes
2 tins kidney beans
1 tin sweetcorn
1 packet fajita seasoning
300g brown rice (or 4x recommended serving for 1 person)
either place a large pan on a low/medium heat, or in a slow cooker on high and throw in the tomatoes, kidney beans and sweetcorn. Stir and leave for 20 minutes.
return to the pot and add he seasoning. Stir and leave again for a further 20. When you return, this is the time to start boiling the rice!
Once the rice is boiled, the chilli should also be done. Place in a bowl and crumble the cheese on top.
Not long ago I was sent a sauce packet to review from Capsicana. I did create a meal and take photos, but as I’ve been away, I haven’t had the chance to write anything up yet. Well, now is the time! My memory may be a little bit hazy, so I’m mostly going to talk about how I cooked the food.
The packet does have a recipe on the back to help you create a meal, but as I’m vegan and the recipe was chicken, I decided to just do my own thing. The day I decided to get cooking with the sauce, I had just been to Levenshulme Market with ElsaEats and I had bought some fresh fruit and veg, so I decided to use them within the mix. So I had tomatoes in different colours and sizes, mixed mushrooms and spinach. I later decided to add sweetcorn last minute.
So, I chopped everything that needed chopping, and threw it all into a wok with coconut oil. I then boiled some brown rice. after a few minutes of cooking the vegetables, I added the sauce. and mixed.
The rice finished cooking around the same time as the veg and sauce, so in total it took about twenty minutes to make. Finally I seasoned the final product with piri piri rub.
The verdict? The sauce is really nice, but if I’m honest, it’s nothing special. The fact that it’s sold at Waitrose is enough to tell me I probably wouldn’t buy it myself, but if you ever fancy a throw in meal and you’re nearby, you may as well grab yourself a pack.