Choc Chip Banana Bread

Choc Chip Banana Bread

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

Prep Time 15 mins

Ingredients
  

  • 150 g wholemeal flour
  • 110 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 300 g mashed extremely ripe bananas
  • 1 tsp vanilla essence
  • 3 tbsp honey
  • 3 large eggs beaten
  • 200 ml natural yoghurt I use low fat but you can use any
  • 250 g milk or plain chocolate chips

Instructions
 

  • Preheat the oven to 150C
  • Combine the dry ingredients in one bowl.
  • 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.
  • Add the wet mixture to the bowl of dry ingredients.
  • Pour into a loaf tin and bake for 1hour 15 minutes.
  • Check it's cooked by poking a skewer into the middle, if it comes out dry then you're good to go!
  • Transfer to a cooling rack and try the first slice when it's just warm!
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Lamb, Coconut and Cashew Nut Curry

Lamb, Coconut and Cashew Nut Curry

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

Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Servings 2

Ingredients
  

  • 50 g cashew nuts
  • 4 cloves of garlic
  • 3 cm piece of fresh ginger
  • 2 good glugs of olive oil
  • 350 g diced stewing lamb
  • 1 red onion finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 half tsp cayenne pepper
  • 6 crushed cardamom pods
  • 1 cinnamon stick
  • 400 ml coconut milk I used full fat, but half fat is fine
  • 1 tsp garam masala
  • Juice of half a lemon
  • Chopped coriander to serve

Instructions
 

  • Blend the cashew nuts, garlic and ginger with 2tbsp of cold water to form a thick paste.
  • 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.
  • Add another glug of oil to the pan and soften the onion over a low heat.
  • 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.
  • Then stir in the cashew nut paste and cook for another minute.
  • Return the lamb to the pan and add 350ml of cold water. Season well with salt and pepper.
  • Bring the pan to the boil and cook for 30 minutes, stirring occasionally until the liquid has reduced.
  • Add the coconut milk and garam masala and cook for another 10 minutes or until the sauce has thickened.
  • Add the lemon juice and scatter the top with the chopped coriander.
  • Dish up and enjoy!!
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Superfood Goji Berry and Cashew Nut Flapjack Bites

Superfood Goji Berry and Cashew Nut Flapjack Bites

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!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Ingredients
  

  • 300 g oats
  • 30 g flaked almonds
  • 30 g pumpkin seeds
  • 80 g cashew nuts
  • 200 g runny honey
  • 1 tsp ground cinnamon
  • 1 handful dried goji berries

Instructions
 

  • Preheat the oven to 180C and line a baking tin with parchment. I used a 16x25cm pyrex dish, cause I'm trendy like that.
  • Spread the oats, nuts and seeds out on a baking tray and dry roast for 10 minutes.
  • In the meantime add all of the other ingredients into a big bowl.
  • Once the oats, nuts and seeds have roasted, add them to the bowl.
  • Pour into your baking tray and flatten - but not too much - you don't want rocks for breakfast!!
  • Bake for 25 minutes or until golden brown - be careful not to catch the edges!
  • Slice into squares or bars and enjoy!
  • These will keep in an air tight container for about a week - if they last that long!

Notes

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!
They're quite crumbly, so come out more as chunks than rectangles... so if you want perfectly formed bars, add 350g honey instead.
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Egg, Bacon and Potato Hash

Egg, Bacon and Potato Hash

This is the perfect brunch for hungover weekends or mornings you want to make just that bit more special!

This is a really versatile recipe, you can switch normal potatoes out for sweet potatoes or do a mixture of both. I’ve also done a butternut squash, potato, sage, bacon and mozzarella version too!

Whip this up for those you love, snuggle on down under a blanket and enjoy in front of a film!

Egg, Bacon and Potato Hash

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 1 tbsp of salted butter
  • 1 tbsp olive oil
  • 750 g potatoes diced into 1cm cubes
  • 10 rashers of bacon
  • 250 g mushrooms finely sliced
  • 1 bag of spinach
  • 4 eggs
  • 300 g dried mozzarella
  • Sprinkle of parmesan

Instructions
 

  • Melt the oil and the butter in a pan and then add the potatoes.
  • Fry the potatoes on a medium heat until they are golden brown on the outside and soft in the middle (this should take about 20 minutes).
  • Add the bacon and mushrooms and cook through. Season well with salt and pepper.
  • Stir in the spinach until it's softened and then fold the cheese into the potatoey bacony heaven.
  • Make 4 holes in the potato mixture and crack an egg into each.
  • Sprinkle with parmesan and transfer to the oven/grill. (If you're using a skillet without a plastic handle bake in the oven for a further 10-15 minutes - depending on how runny you want your yolks - or if you're just using a normal frying pan grill until the eggs have cooked, the cheese is melted and has turned golden brown).
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Sweet Potato and Butternut Squash Soup

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It’s soup seassoooonnnn… And apparently flu season! So I’ve decided to celebrate both by making soup with the flu!

This cheeky little number is the perfect winter warmer. I added chilli to mine and it’s warmed me so much I can’t tell if my nose is running because of the chilli, or just because I’m ill *horrified emoji face*

It’s really simple and easy to make. If you’re a vegan, leave out the creme fraiche or substitute with coconut milk if you want to keep the creaminess 🙂

Sweet Potato and Butternut Squash Soup

MillieMunch
A perfect winter warming soup!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 1

Ingredients
  

  • Half a butternut squash peeled and deseeded
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 red onion
  • 2 garlic cloves thinly sliced
  • 1 tsp chilli powder or half a fresh chilli optional
  • 500 ml hot vegetable stock
  • 2 tbsp crème fraîche plus more to serve

Instructions
 

  • 1) Heat oven to 180C.
  • 2) Cut the squash into medium sized cubes, about 2cm across, then place on a baking tray drizzled with olive oil. Roast until soft (this should take 20 minutes). Don't let the edges catch, if they start browning remove from the oven.
  • 3) While the squash cooks, fry the onion, garlic (and fresh chilli if using) in the butter and olive oil until soft. Do this on a low heat for about the same amount of time you roast the squash for.
  • 4) Chop and dice the sweet potato while the squash and onions are cooking.
  • 5) Once the onions and garlic have softened add the squash, sweet potato, stock and crème fraîche into the pan. Season with salt and pepper.
  • 6) Cook until the squash and sweet potato become soft and begin to break down, and then blend until smooth.
  • 7) Pop into a bowl and enjoy!

Notes

I used a nutribullet to blend my soup, but this will work with any sort of blender, including a stick blender.
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