What’s your go to super quick brunch recipe that pretty much uses up anything left over in the fridge and pantry. This is one of mine. Together with my Autumn Shakshuka recipe which takes me right the way through to spring this great ‘baked bean’ dish is a perfect brunch or light lunch dish.

I love a healthy treat I can have in the freezer for when I need a quick pick me up or energising treat. These are a real hit in our house. They work just as well as a gift for a dinner party host too. Yes really, these are so good you could package them in a pretty box and gift them - believe me your friends will love you.  

Ingredients

Coconut Filling

  • 150g deglet nour dates, pitted.  Just cover in hot water while you get the other ingredients together.
  • 2 heaping cups large coconut flakes unsweetened

I love recipes that simply rely on essentials readily available in the pantry. This dish was inspired by a recipe my daughter sent home form Uni after her first term. We’re a really foodie family and she often sends me pictures of what she’s cooking and I do the same to her.

 

Ingredients

For the flatbreads

40ml olive oil 

60g coconut flour

15g powdered psyllium husk

1 tea spoon baking powder

½ tea spoon salt

250ml boiling water

 

It’s not very British is it but these pumpkin breakfast cookies are so delicious you’ll be making them throughout the pumpkin season. Packed with goodness from oats, seeds and nuts they’re really filling and super nutritious.

Makes about 20 cookies

Ingredients

2oog gluten free rolled oats

50g unsweetened desiccated coconut

1/2 teaspoon baking powder

1/2 teaspoon baking soda 

1/2 teaspoon fine sea salt

2 flax eggs* 

120g pumpkin puree

150g almond butter

100ml agave syrup

75g sultanas

It’s Autumn and this year the UK is experiencing a bumper crop of Pumpkins! These Pumpkin Protein energy balls have become a firm favourite in our house. Super simple to make, you could even leave them in the hands of the kids once the pumpkin has been cooked and pureed.

Ingredients

150g pumpkin puree (see note below)

2 scoops Arbonne vanilla protein powder (20g protein)

300g oats

75g flax seed (I like to give it a quick blitz in my nutribullet so it’s not completely whole)

Starting out on a new healthy eating lifestyle can be overwhelming. What can you and can’t you eat? What’s supporting you to provide optimum nutrition and what’s better used as an occasional add-on to your diet?

It really can seem like a minefield but when you discover guilt free snacking it becomes simpler than you think.

If like me you are looking for a healthier alternative to wheat based, sugar laden, breakfast cereal or need a snack on the go, then look no further. This super quick shake recipes is great and taste like the famous chocolate Snickers bar!

Packed with protein and brimming with vitamins and minerals smoothies are a great, and nutritious way, to start your day.

This is one of my go to accompaniments when I want to create a little extra salad or have some pre prepared vegetables when someone is coming to lunch. You can make it with fresh or frozen peas and beans and it’s a great staple to have in the fridge as a quick snack anytime. 

Ingredients

½ a bunch of fresh mint, (approx. 25g) 

300 g fresh or frozen peas

300 g fresh or frozen broad beans 

1 fresh red chilli 

1 lemon – juice and zest

2 tablespoons olive oil (extra virgin)

1 table spoon apple cider vinegar

Inspired by a Bounty Bar recipe I spotted on Instagram recently I decided to clean up the ingredient list and create these delicious Vegan Coconut Ice Cream Bars. They’re particularly good on a hot day when you want a not too sweet treat or as a treat at the end of supper.

Ingredients:
3 cups unsweetened desiccated coconut

400ml can coconut milk – chilled over night so water separates from cream

2 – 4 tablespoons maple syrup (taste for sweetness I don’t like them too sweet) 

For the chocolate coating

160g coconut oil

120g maple syrup

This recipe was inspired by Julie Cooke who was inspired by Rick Stein in his Food Heroes series. I spent all my childhood holidays at Padstow in Cornwall so have a real affinity with the sea and all things Cornish. 

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