So this little number I’ve adapted from a BBC Good Food recipe and put my little spin on it!

Such a good snack for breakfast or a little something to take the edge off sweet cravings in the evening!

Choc Chip Banana Bread
Yields 6
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 150g wholemeal flour
  2. 110g self-raising flour
  3. 1 tsp bicarbonate of soda
  4. 1 tsp baking powder
  5. 300g mashed extremely ripe bananas
  6. 1tsp vanilla essence
  7. 3 tbsp honey
  8. 3 large eggs (beaten)
  9. 200ml natural yoghurt (I use low fat but you can use any)
  10. 250g milk or plain chocolate chips
Instructions
  1. Preheat the oven to 150C
  2. Combine the dry ingredients in one bowl.
  3. Mash the bananas in a separate bowl and combine with the eggs, vanilla essence, honey and yoghurt. Once these have been combined stir in the chocolate chips.
  4. Add the wet mixture to the bowl of dry ingredients.
  5. Pour into a loaf tin and bake for 1hour 15 minutes.
  6. Check it's cooked by poking a skewer into the middle, if it comes out dry then you're good to go!
  7. Transfer to a cooling rack and try the first slice when it's just warm!
Millie Munch http://www.milliemunch.co.uk/
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This is a little recipe that I made for the first time this week. I found inspiration for it on the back of a Waitrose recipe card and have chopped and changed it until it’s just right!

It’s the perfect wholesome meal that’s light on the tummy for the January detox season! My mum and I had it without rice and naan (they send her tummy funny) and just served it with some crunchy green beans. And boy was it delicious.

The recipe serves 3 (or 2 with a bit left over). If you’re scaling it up to make for a larger audience only increase the spices by half quantities (so for example the 1tsp of ground coriander – increase to 1.5 tsp if making for 6) as the sauce is quite strong as it is!

 

Lamb, Coconut and Cashew Nut Stew
Serves 2
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 50g cashew nuts
  2. 4 cloves of garlic
  3. 3cm piece of fresh ginger
  4. 2 good glugs of olive oil
  5. 350g diced stewing lamb
  6. 1 red onion (finely chopped)
  7. 1tsp cumin seeds
  8. 1 tsp ground coriander
  9. 1/2 (half) tsp cayenne pepper
  10. 6 crushed cardamom pods
  11. 1 cinnamon stick
  12. 400ml coconut milk (I used full fat, but half fat is fine)
  13. 1tsp garam masala
  14. Juice of half a lemon
  15. Chopped coriander (to serve)
Instructions
  1. Blend the cashew nuts, garlic and ginger with 2tbsp of cold water to form a thick paste.
  2. Heat one glug of olive oil in a pan and brown off the lamb. Once browned removed with a spoon, leaving all the juices in the pan, and place on the side.
  3. Add another glug of oil to the pan and soften the onion over a low heat.
  4. Once the onion has softened add the cumin seeds, ground coriander, cayenne pepper, cardamom pods and cinnamon stick to the pan. Cook through for approximately 2 minutes.
  5. Then stir in the cashew nut paste and cook for another minute.
  6. Return the lamb to the pan and add 350ml of cold water. Season well with salt and pepper.
  7. Bring the pan to the boil and cook for 30 minutes, stirring occasionally until the liquid has reduced.
  8. Add the coconut milk and garam masala and cook for another 10 minutes or until the sauce has thickened.
  9. Add the lemon juice and scatter the top with the chopped coriander.
  10. Dish up and enjoy!!
Millie Munch http://www.milliemunch.co.uk/
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Hands up if you’re terrible at looking after yourself? *Raises hand*

I’m just as guilty as everyone else – despite what my Instagram might tell you! 

Since moving to London my life has, unsurprisingly, increased in pace rapidly. I now rarely eat breakfast – except for at weekends – I eat half the amount of fruit and veg I usually do and I’m drinking less water than I ever had before. 

I was lucky enough to spend 2 and a half weeks back at home over Christmas and I realised how tired and run down I was. Before the holidays I had the flu for a month and a half – yes you read that right… a month and a bloody half!

So I’ve promised myself I’m going to pull it together and start putting nutrients into my body to counteract my London lifestyle. This is the first of a few superfood recipes I’ll be posting, so I hope you’ll enjoy. 

I’ve sourced my goji berries for this recipe from Naturya and they are one of the Naturya Super 6 range. I was lucky enough to go to the Naturya Super 6 breakfast club last year, and this is a brand I can really get on board with. Like me they believe in the pure and natural goodness of food – no additives or gimmicks – just fresh goodness and super tastiness!

Anyway, enough waffling… to the recipeeee!

These will make the perfect breakfast or snack for anyone with a hectic lifestyle. Just knock up a batch on a Sunday afternoon and enjoy them for the rest of the week! FYI they’re quite crumbly, so come out more as chunks than rectangles… so if you want perfectly formed bars, add 350g honey instead. 

Superfood Goji Berry and Cashew Nut Flapjacks
A healthy breakfast or snack for those on the go!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 300g oats
  2. 30g flaked almonds
  3. 30g pumpkin seeds
  4. 80g cashew nuts
  5. 200g runny honey
  6. 1tsp ground cinnamon
  7. 1 handful dried goji berries
Instructions
  1. Preheat the oven to 180C and line a baking tin with parchment. I used a 16x25cm pyrex dish, cause I'm trendy like that.
  2. Spread the oats, nuts and seeds out on a baking tray and dry roast for 10 minutes.
  3. In the meantime add all of the other ingredients into a big bowl.
  4. Once the oats, nuts and seeds have roasted, add them to the bowl.
  5. Pour into your baking tray and flatten - but not too much - you don't want rocks for breakfast!!
  6. Bake for 25 minutes or until golden brown - be careful not to catch the edges!
  7. Slice into squares or bars and enjoy!
  8. These will keep in an air tight container for about a week - if they last that long!
Notes
  1. I love cashews so they were my nut of choice, but you can swap them and the other nuts/seeds out for whatever your preference is!
  2. They're quite crumbly, so come out more as chunks than rectangles... so if you want perfectly formed bars, add 350g honey instead.
Millie Munch http://www.milliemunch.co.uk/
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