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

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 

VEGAN Creamy Broccoli Spaghetti

VEGAN Creamy Broccoli Spaghetti 

A few weeks ago I was making this so much and all of you on snapchat we're asking for a recipe so here it is! Along with a recipe video! All made in one pan and high carb low fat. 

(Serves 1)

Ingredients: 

100g spaghetti

2 cups frozen or fresh broccoli

1/2 can butter beans

2 tbsp nutritional yeast

2 tsp lemon and thyme seasoning 

5 olives (optional) 

Bring a pan of 250ml water the boil and add the spaghetti (twist in half to fit in the pan). Allow to boil down on medium heat stirring occasionally, once half way cooked add the broccoli and break into smaller chunks. As the spaghetti cooks in the little water the starches should make it go creamy. Keep stiring and add the bean juices if needed. Then once soft mix in the nutritional yeast, seasoning, beans and olives. Serve! 

Super great filling meal. Hope you enjoy!

Here's the video: https://youtu.be/2ywEJWA7xkk

Lots of love, 

Robyn x

Spinach and Lentil Pasta

Spinach and Lentil Pasta

I really fancied lentils so cooked myself up a large batch to last me a few days. This is what I served them with... 

(Serves 1)

Ingredients:

3 tbsp green precooked lentils * details below

100g spaghetti & fusilli pasta (wheat or gf)

1 large handful spinach

1/2 tbsp tomato purée

1/2 tsp sainsburys lemon & thyme seasoning 

1 tbsp nutritional yeast flakes (Amazon.co.uk) 

Bring a pan of about 500ml water to the boil. Add the pasta and cook for about 12 minutes. Wilt in the spinach and drain. Add to a bowl along with the lentils, tomato purée, seasoning and nooch. Mix together and serve! Delicious! 

*To cook a batch of lentils add about 200g dry to a pan and about 500ml water. Simmer for 1 hour until soft and fluffy. Allow to cool and place in a container and store in the fridge for up to 5 days or freeze. 

I hope you're inspired to make it! You won't be disappointed!

Lots of love,

Robyn x

Simple Pasta Chilli!

Simple Pasta Chilli!

Today I wanted to make a tasty meal but I had no fresh veg left. However, I did have some basics including a can of kidney beans, some frozen sweetcorn and some wholemeal pasta. This is what I came up with! 

(Serves 1-2)

Ingredients:

100g wholemeal pasta (gf or wheat)

100g frozen sweetcorn

1 can kidney beans

1 tbsp tomato purée 

1/2 tsp mixed herbs

2 tsp chilli or curry powder 

1 tbsp flour (gf or wheat) 

Boil the kettle and weight out the pasta in the pan. Once the water is boiled pour over so just covering and cook on high heat until soft - about 10 minutes. Meanwhile, in another pan add half full of boiling water, the sweetcorn, tomato purée, herbs, chilli powder and the whole can of beans including the liquid, simmer. Mix the flour with some cold water to form a paste and mix into the chilli mixture (this will thicken the sauce). Then once the pasta is cooked and chilli is hot serve! I topped mine with some nutritional yeast. 

This was so quick and simple and what's even more great is that if you have these basics in your cupboard and freezer you can make it whenever you fancy it! Let me know what you think in the comments. 

Have a wonderful happy day. 

Lots of love,

Robyn x

Sweet Potato Spaghetti

Sweet Potato Spaghetti

When hungry and fancy something warm and satisfying this recipe is perfect. It's also great when you need to use up some chickpea juices by adding them to your spaghetti! It form a lovely smooth sauce and with added protein. 

(Serves 1)

Ingredients:

100g spaghetti (wheat or gf)

1 medium sweet potato

3 stalks cavolo Nero or kale

1 can chickpea juice

2 tsp tomato purée

1 tsp marmite 

1 tbsp frozen sweetcorn 

1/4 tsp mixed herbs 

In a pan bring a little water to the boil. Add the spaghetti (snapped in half to fit in the pan) and cook for 10 minutes till soft. Meanwhile, in a microwaveable bowl add the sweet potato peeled and diced along with a few tbsp of water, cover with cling film and cook for 4 minutes until soft. Add the chickpea juices, diced kale, herbs, tomato purée and marmite and stir together into the spaghetti & water to form a sauce. Then mix in the sweet potato and sweetcorn and serve! 

I love this recipe because it's all in one pan and the sweet potato is cooked super fast. Let me know what you think. 

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!