Lentils & Green Beans with Rice

Lentils & Green Beans with Rice

Absolutely delicious and satisfying meal which I spontaneously made this evening! 

(Serves 1)

Ingredients:

5 long green runner beans (mine were homegrown and frozen) 

50g green lentils

50g quinoa 

1/2 tbsp veg gf bouillion 

50g rice 

In a pan place the beans, lentils, quinoa and bouillon. Cover with about 300ml water, bring to the boil and simmer for 20 minutes until all soft and all the water had been absorbed. Meanwhile, cook the rice by adding it to a pan along with enough water to cover, bring to the boil and simmer for 12 minutes. Then serve!

Let me know what you think! Have a great day!

Lots of love,

Robyn x 

Festive Flapjacks!

Festive Flapjacks!

As the festive season has started I thought I'd make you some festive flapjacks! Made with gluten free oats they're a great festive treat for everyone. I came up with this recipe whilst chatting with my lovely dietetic friends :)

(Makes 9 bars)

Ingredients:

100g jumbo oats (I used gluten free oats from waitrose)

30g dried cranberries

40g pumpkin seeds

1 orange 

2 medjool dates

4 tbsp golden syrup

50ml water

Preheat oven to 200 degrees Celsius. To a bowl add the oats, cranberries and pumpkin seeds. Then using a fine grater grate the zest of the orange and using scissors chop up the dates and add to the bowl. Finally add the golden syrup and water and mix together. Line a dish or tin with baking paper and press in the mixture using a spatula or spoon. Bake in the oven for 10-15 minutes until golden. Allow to cool then cut into squares are serve! 

Absolutely delicious. One tip to speed up the cooking would be to have the grill on at the same time. But keep an eye on them as they could burn more easily. I hope you enjoyed the recipe and that it gets you into the festive spirit! 

See the recipe video here: https://youtu.be/cT1ZipNsQcg

Lots of love,

Robyn x

Chocolatey Peanut Cookies

Chocolatey Peanut Cookies

Super scrumptious soft and satisfying chocolate and peanut butter cookies. Just 4 essential ingredients topped with some coconut butter which you can get at Cocofina.com. I came up with a similar recipe in my eBook but this one is slightly different. I made these whilst cooking pancakes as you can see in the background nom nom. 

(Makes small 10 cookies)

100g porridge oats

150ml water 

2 tbsp peanut butter

1 tsp cacao

2 tbsp golden syrup or coconut nectar

2 tsp coconut butter 

First in a small bowl mix the cacao into the peanut butter then mix all the ingredients together but the coconut butter in a bowl, spoon into a cupcake tin and press down to form cookie shapes. My tin is a non stick but lining with tin foil or baking parchment works well. Bake in the oven for 10-15 minutes on 180 degrees celsius. Eat warm or save for later. Delicious! 

I hope you enjoy the recipe. Leave me a comment below or send me a snap of your creations (snapchat: sweetsugarcrumb)

Lots of love

Robyn x

Nutty Tomato Pasta

Nutty Tomato Pasta

I've always loved pasta and getting inventive with the sauce. The other day I thought: I wonder what blended peanut butter and tomatoes taste like? So I took the plunge and experimented with it, and wow what a success! It doesn't taste too strong of peanuts at all but instead makes a luxuriously creamy sauce. Combined with the fresh tomatoes and kale it's a deliciously nutritious meal.

(Serves 1)

Ingredients:

100g wholemeal pasta 

1 tbsp peanut butter

1 cup fresh cherry or normal tomatoes 

2 cups kale

Bring a pan of water to the boil, add the pasta and simmer for 12 minutes. In a blender add the tomatoes, peanut butter and about 50-100ml water. Blend and add to a pan, gently heat along with the kale or if using frozen kale add a few minutes before serving. Then once the pasta is cooked serve and top with the sauce. Delicious! 

I hope you try out this recipe and feel free to use gluten free pasta or a different nut butter in the sauce. You can also freeze the sauce and then heat it up in a pan for a super quick meal to hand. Send me a snap at sweetsugarcrumb or tag me on Instagram or Twitter if you make it. 

See the video here: https://youtu.be/FSThR_-4NuM

Lots of love

Robyn xx

Sweet Potato Kale Rice Stew

Sweet Potato Kale Rice Stew

This recipe all started with some left over sweet potatoes and pumpkin that needed to be used up. So I baked them all (200 degrees Celsius for 45 min) popped some in the freezer then defrosted them in the fridge when I fancied making a meal. For this recipe I used my £20 breville blend active blender. I also keep in my freezer a big bag of kale so I always have instant greens to add to meals. 

(Serves 1)

Ingredients:

1 medium baked sweet potato

1 cup baked pumpkin (optional - use another potato) 

2 cup frozen kale

100g rice 

Sprinkle of sunflower seeds

Black pepper & mixed herbs to taste 

Place the rice into a pan along with about 500ml water, bring to the boil and simmer. Meanwhile, into the blender pop the baked sweet potato and pumpkin and some water. Blend together to form a thick sauce. Pour the sauce into the rice and simmer until thickened, add the kale and cook for a few more minutes. Then serve topped with sunflower seeds and black pepper. Delicious! 

See the video here: https://youtu.be/tuD_GIaMfI0

I hope you enjoy this recipe as much as I do, again this recipe tastes much more scrumptious once it's a little cooler. It also thickens too. Leave me a comment of what you think and have a wonderful day. 

Lots of love,

Robyn x