Agave Roasted Carrots and Sweet Potato

Agave Roasted Carrots and Sweet Potato

The perfect accompaniment to my dijon mustard and red onion roast beef, especially with healthy cheesy leeks on the side! This recipe is painfully simple, and can be used in pretty much anything, not just a Sunday roast. 

Agave Roasted Carrots and Sweet Potatoes

A great accompaniment for any meat dish, or even served just on their own as a salad.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients
  

  • 2 carrots
  • 1 sweet potato
  • Agave syrup
  • Coconut oil

Instructions
 

  • Melt some coconut oil in a baking tray in the oven.
  • Chop the carrots and sweet potato into bite size chunks.
  • When the oil's melted place the veg onto the tray and toss. Season with salt and drizzle very lightly with agave syrup.
  • Roast for 30 minutes at 180C in a fan oven, or for a bit longer if you like them extra crispy!
Let me know how you incorporate these little beauties! 

Enjoy, Millie xx

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Avocado Hollandaise

Avocado Hollandaise

Sooooo, here we have the answer to all your indulgent but still healthy breakfast needs! Avocado hollandaise! Pure stroke of genius this one, it’s easier to make than regular hollandaise, better for you and actually tastes better in my opinion!

 

Avocado Hollandaise

Healthy alternative to the breakfast favourite!

Ingredients
  

  • Half an avocado
  • 1 tbsp extra virgin olive oil
  • Juice of half to a whole lemon
  • Salt and pepper

Instructions
 

  • Add everything into a blender and whiz up.
  • Start by adding the juice of half a lemon and add more to taste. I like mine quite lemony, so add a whole lemon's worth of juice.
 Give it a go and let me know what you think!

Millie xx

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Lentil Bolognese with Courgetti

Lentil Bolognese

I love this lentil bolognese!! It’s so easy to throw together and is healthy beyond belief. I always come to this recipe when I’m feeling a little down or under the weather, as it’s like a big bowl of warm lentilly hugs!

  • Lentil Bolognese

    Lentil Bolognese

    A really lovely vegan version of an Italian classic. Tasty and filling without the bloat.
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Servings 2

    Ingredients
      

    • One red onion
    • 2 garlic cloves
    • 1 400 g tin of tomatoes
    • Medium blob of tomato purée
    • 150 ml veg stock
    • 1 teaspoon of balsamic
    • A splash of Tabasco
    • Pinch of dried basil
    • 250 g lentils
    • Salt and pepper

    Instructions
     

    • To make soften the onion and garlic for 2-3 minutes.
    • Then add all the remaining ingredients except the lentils, season well. Simmer for 15 minutes and add the lentils.
    • Heat the sauce with the lentils in through for a further five minutes and then serve up and enjoy.

    Notes

    I added half a red pepper, some celery and some tomatoes to bulk it out, but it works great with any vegetable to be honest.
    Serve with whatever accompaniment you like! I opted for courgetti, but you can have it on anything from pasta to a baked sweet potato!

Let me know how you get on in the comment section! Can’t wait to hear what you think!

Enjoy, Millie x

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