Raw Red Cabbage Cashew Salad Lunchbox

Raw Red Cabbage Cashew Salad Lunchbox

Serves 1

Ingredients:

1/8 red cabbage

2 handfuls frozen sweetcorn

2 medium broccoli florets 

1/2 avocado

1/2 lemon juiced

1 handful cashews 

1/4 tsp turmeric 

1 inch fresh ginger

Slice up some red cabbage really small and add to your lunch box, add the frozen sweetcorn (this will defrost by lunchtime), tear up the broccoli and add then slice round the avocado stone, twist in half, gently stab out the stone with a knife, peel the avocado and slice thinly then add, add the lemon by chopping off one end and using a fork or spoon scoop out the juice straight into the lunchbox. Then crush the cashews and add along with some grated ginger and a sprinkle of turmeric. Add in a fork and you're done! 

Raw Red Cabbage Cashew Salad Lunchbox

One Pot Vegan Pesto Pasta with Broccoli!

One Pot Vegan Pesto Pasta!

Everyone loves pesto pasta, I've put my twist on the recipe by adding broccoli and using a super product from Tesco ~ basil puree! 

(Serves 1-2)

Ingredients:

150g dry spaghetti 

1 head broccoli 

2 handfuls spinach 

3 large sundried tomatoes, diced

1 tbsp basil puree 

1 tbsp sunflower seeds 

1 handful rocket (optional)

1 fresh tomato (optional) 

Hold the dry spaghetti in both hands and twist to break in half, add to a ceramic frying pan. Finely dice the broccoli by tearing off bite size pieces and add enough water to just cover and bring to a boil. Cook for about 10 minutes until soft. Add in the spinach and wilt down, allow the liquid to evaporate off. Mix in the sundried tomatoes, basil puree and sunflower seeds. Serve! Top with fresh tomato slices and rocket!  

Watch the video here: https://youtu.be/mlUB3p4DyJY

One Pan Vegan Pesto Pasta!

Mustard and Basil Chickpea and Broccoli Salad

Mustard and Basil Chickpea and Broccoli Salad

I find I get the most enjoyment out of my food when it takes me a while to munch through it. This lunch is perfect for that, it's full of flavour and has you munching through it for 15 minutes. 

(Serves 1)

Ingredients:

2 mini cucumbers sliced lengthwise 

1/3 can chickpeas

5 medium heads broccoli diced 

1 tsp wholegrain mustard

1/2 tsp basil purée

1 inch soya cheese finely diced 

Add all the ingredients to a lunch box and take to work! Don't forget a fork. This lunch is great to take along with a pot of walnuts and a Granny Smith apple.  

Mustard and Basil Chickpea and Broccoli Salad

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

A twist on raw hclf eating and cooked style, mixing raw courgette noodles with cooked roasted chickpeas, so so good! And a raw sweet potato and avocado sauce that makes it a perfect creamy fun healthy meal. 

(Serves 1)

Ingredients:

1 can chickpeas

1 tsp curry powder

1 courgette

1 medium sweet potato, diced 

1/2 avocado 

Drain the chickpea aquafaba juices into a blender and place the chickpeas on a lined baking tray, mix in the curry powder and bake in the oven on 200 degrees celcius for 20 minutes. Meanwhile, add the diced sweet potato and avocado to the blender and blend until smooth. Using a spiraliser or julienne peeler turn the courgette into noodles. Mix in the sauce and top with the roasted chickpeas and some fresh basil. Delicious. 

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes 

So I had no time to make lunch the night before so as I was making breakfast I put this tasty combination together. All done in about 5 minutes, from fridge to bag. No cooking and minimal chopping. 

(Serves 1)

Ingredients:

1 handful rocket

1 handful spinach 

1 handful broccoli stalks 

1 large tomato, sliced 

1/2 can chickpeas 

2 " soya cheese, cubed 

1/4 tsp garlic powder

1/4 tsp mixed herbs

1 tsp basil puree 

Add all the ingredients to a lunch box container. Throw in a folk, a small pot of nuts, a piece of fruit and head to work. 

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes 

Pear and Courgette Noodle Salad (raw vegan)

Pear and Courgette Noodle Salad (raw vegan)

I've been loving my raw salads for lunch everyday for the past few months. They're so refreshing an surprisingly satisfying! Gluten free, vegan and even raw! 

(Serves 1)

Ingredients:

2 handfuls spinach

2 pears, diced 

1 courgette

1/2 red bell pepper, diced 

1 tbsp mixed seeds 

1 lemon, juiced 

To your lunch box add the spinach, then the diced pear and pepper, using a peeler peel the courgette over and over to form strips. Mix in the seeds and add the lemon juice. Pop in the fridge for lunch. If left overnight the lemon juice nicely marinades the veggies. Super tasty! 

I hope you enjoy this recipe. The sweetness of the pear and the crunchy veggies make a perfect deliciously healthy lunch. Take on the go with you along with a crisp green apple and a pot of nuts. Yummy!

Pear and Courgette Noodle Salad (raw vegan)

Pear and Mushroom Salad

Pear and Mushroom Salad

I have been enjoying the simplicity of chopped raw veggies and beans. All just combined in a bowl and enjoyed for lunch or taken to work in a lunch box. 

(Serves 1)

Ingredients:

1 pear 

1 orange 

3 romaine lettuce leaves 

1 medium mushroom 

5 cherry tomatoes 

1/2 can chickpeas

1/3 tsp cumin

Dice all the fruit and veggies and add to a bowl, add the chickpeas to a separate bowl and mash up with a fork then mix in the cumin. Add the chickpeas to the salad and serve! Top with lemon juice or balsamic vinegar if you fancy. Delicious! 

Super simple recipe! Hope you enjoy!

Lots of love, 

Robyn x

Vegan Lunch Box Recipe: Wraps

Vegan Lunch Box Recipe: Wraps

I have been making these for lunch so much recently. Wraps are great as you can fill them with pretty much anything. These ones in particular were great! 

(Serves 1)

Ingredients:

1 seeded wrap (or gf wrap) 

3 large romaine lettuce leaves 

3 mushrooms

4 inches cucumber 

1 orange

1 tsp hummus 

Slice up the mushrooms into thin slices, cucumber into strips and orange into small pieces. Lay out a wrap and spread the hummus down the centre, lay on a lettuce leaf, couple or mushroom slices and a few cucumber strips. Roll up the wrap tightly from right to left and slice in two. Serve! Or make some raw wraps by using a lettuce leave as the wrap! Place in the hummus and a few veggies, snap up the bottom first then roll in the sides. Serve the excess veggies on the side.  Delicious! 

Really simple but oh so yummy! Why not trya out my cashew herb sauce instead of hummus recipe? 

Cashew Herb Sauce: http://bit.ly/1Rxpc8q

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

Five Courgette / Zucchini Meal Ideas

Five Courgette Meal Ideas! 

There are so many ways to prepare and cook a courgette aka zucchini but here are just a few you may not have thought of. 

 

Grate it into porridge:

Grate 1/3 courgette and add to the pan along with some oats and about 200ml water. Cook on medium heat until soft and fluffy. I usually add about 1/3 courgette to 50g porridge as to not over power the taste. Adding some apple and sugar makes it delicious. 

Grate it to form a sauce:

Grate the whole courgette and add to a pan along with some water, tomato purée, herbs and spices. Cook until a thick sauce forms and add to pasta. 

Warm courgette tagliatelle:

Using a peeler form long strips of courgette, peel over and over. Then add to a pan along with some water and stir fry until soft. Serve with a sauce or on toast or with pasta or on a rice cake. 

Baked:

Place the courgette whole or sliced in half horizontally into the oven and bake for 45 mins on 200 degrees Celsius. Serve with baked sweet potatoes (baked at the same time) lettuce and salsa. Or top with salsa and rice. 

Courgette sticks with houmous: 

Simply chop into sticks like carrot sticks and serve with hummus or a tahini dip (tahini mixed with water). 

I hope this has given you some interesting easy ideas on how to use courgette. Let me know in the comments if this was helpful. 

Have a great day. 

Lots of love,

Robyn

Avocado & Peanut Butter on Toast

Avocado & Peanut Butter on Toast

My absolute go to lunch is peanut butter and avocado on toast. It's so simple and easy to whip up. Avocado roughly squished onto the toast and eaten with the lettuce is just so yummy. Try rolling the toast up in the lettuce as a wrap, you won't be disappointed ;) 

(Serves 1)

Ingredients: 

4 slices wholemeal granary bread

1/2 head romaine lettuce

1/2 avocado (make sure it's soft) 

1 tsp smooth 100% peanuts peanut butter (I really like Meridian) 

Simply place the toast in the toaster, wash the lettuce, scoop out the avocado, take a tsp of peanut butter out the jar and when the toast is done add the avocado and peanut butter and enjoy! 

Hope you make this if you haven't tried it already! Please see my snapchat for daily food ideas @sweetsugarcrumb

Lots of love,

Robyn x

Simply Houmous on Toast

Simply Houmous on Toast

Most of the time when hungry and in need of food I reach for toast. I just love it and it has become my absolute staple. Rice cakes are also great for those avoiding gluten but for me I like walburtons seeded granary wholemeal bread. I usually pop into tesco on my way back from the gym in the evenings to see if they have it reduced, which they often do which is great. I keep it in the freezer to keep it fresh and just pop it in the toaster on the defrost setting for a quick carb hit. Simply served with a spread of houmous, grated carrot, grapes and some lettuce torn into bite size pieces. And yes I had a crumpet on the side aha. 

Houmous In a Blender

Houmous In a Blender

Hey everyone, today is a houmous recipe! I do really like the bought houmous, but if you fancy making your own then this is by far the easiest way i’ve found to make it. I keep it really simple so feel free to add any herbs or spices you fancy such as paprika, cumin, garlic. It creates a smooth thick houmous without the added ingredients of bought houmous so is a healthier and super tasty addition to toast, salad or a pizza ;) 

(Makes one pot)

Ingredients:

1/2 can chickpeas

2 tsp tahini

1/2 lemon

Drain the chickpeas and save the juices, squeeze the lemon. Place the chickpeas into the blender along with a few tablespoons of the lemon and chickpea juices. Blend until a thick paste forms. In a separate bowl place the tahini and mix with about 2 tbsp of water or chickpea juices, mix with a spoon until it turns more creamy. Then add to the blended chickpeas, give it a little shake and blend again. Finally serve in a pot or jar. Use a spatula to scoop it all out the blender. Keep in the fridge for up to a week. 

See the video here: https://youtu.be/HSgq9FdNbIA

I hope you enjoy this recipe as much as I do! 

Have a houmousful day!

Lots of love, 

Robyn

x

Healthy Baked Beans with Toast!

Healthy Baked Beans with Toast

(Serves 1)

Ingredients:

1 can baked beans

1 yellow bell pepper, diced

2 handfuls spinach 

2 slices granary bread

Sprinkle of seeds to taste 

In a pan add the beans, pepper and spinach cover with a lid and heat, once steaming stir regularly until the pepper is soft and spinach is wilted. Pour into your favourite bowl, top with seeds, toast the bread and serve! 

Healthy Baked Beans with Toast

Mexican Stir Fry Salad

Mexican Stir Fry Salad

I posted this on Instagram today and a few of you wanted the recipe. So here it is! Yesterday I went round my friends house for a fajita night and girls bible study. It was so lovely, we all cooked together and I made my vegan filling of cannellini beans, sweetcorn, red peppers and spices. There was some left over so I brought it home and had it for lunch today! So for the stir fry and salad you'll need:

(Serves 1)

Ingredients:

1/2 can cannellini beans

1/2 can sweetcorn

1/2 red bell pepper 

1-2 tsp chilli powder 

1 head little gem lettuce

1 large carrot

1 medium pear 

1 tbsp hummus 

For the stir fry I used a pan but a wok would be better. Add water to the bottom and bring to the boil. Then add the beans, sweetcorn and pepper stir fry on high heat adding more water if needed until the pepper is almost soft. Then add the chilli powder and further stir fry until well combined and soft. 

Tear up the lettuce, add to a bowl and rinse. Then slice up the carrots lengthwise and across to form sticks and add along with the pear sliced lengthwise. Finally add a dollop of hummus and the stir fry and serve! So yummy! 

I hope you enjoy this recipe, comment down below what you think. 

Have an awesome and scrumptious day. 

Lots of love,

Robyn x

Simple Avocado Sandwich

Simple Avocado Sandwich

(Serves 1)

Ingredients:

1 or 2 bread rolls

1/2 ripe avocado 

2 tomatoes

2 lettuce leaves 

1/2 cup grapes

With some scissors hold the leaves together and chop into a bowl, rinse, drain and place in a bowl. Slice the grapes into halves. Then using a knife half the bread roll, slice the avocado down the middle around the stone and twist open spread onto the bread, or place in slices. Slice the tomato into rounds and place on one side of the roll. Place the other half on top and place on your bed of lettuce. Enjoy! 

One Wok Veggie Rice Stir Fry

One Wok Veggie Rice Stir Fry

(Serves 1-2)

Ingredients:

1 cup rice

1 courgette

2 carrots

3 cups spinach 

1 tsp bouillon 

Rinse the rice and add to the wok, pour boiling water over until well covered. Using a mandolin slice the courgette into the wok along with the grated carrot. Once the rice is cooked add the spinach and cover with a lid. Once all is cooked mix in the bouillon and serve. Delicious! 

Wholemeal Flat Breads

Wholemeal Flat Breads

(Serves 1)

Ingredients:

100g wholemeal flour 

50ml water

2 tsp pb2

2 tsp syrup 

Mix the flour and water into a sticky dough, heat the ceramic frying pan to medium heat and spread a tbsp of the mixture onto the pan using the back of a spoon. Cook for about 3 minutes, flip and cook the other side. Repeat for the rest of the mixture. Mix the pb2 with a tsp  of water and syrup, spread on the flat bread and enjoy! 

Peanut Butter Nice Cream

Peanut Butter Nice Cream

Ingredients:

3 spotty bananas

1 tbsp pb2 

1/4 tsp cinnamon 

Break the peeled banana into pieces and freeze overnight, place in the blender with a drop of water about 1/4 cup and blend until smooth. Then add the pb2 and blend again, pour into a cute glass and top with cinnamon! Delicious! 

Salsa Hummus Spinach Salad

Salsa Hummus Spinach Salad

(Serves 1)

Ingredients:

1 large handful spinach 

1 courgette 

2 medium tomatoes

1 tbsp salsa

1 tbsp hummus 

In a bowl place the spinach, using a spiraliser create noodles from the courgette, dice the tomatoes and combine in a bowl. Top with salsa and hummus and enjoy!