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 

6 Hour Satisfaction Breakfast! Raw Berries & Seeds.

6 Hour Satisfaction Breakfast! Raw Berries & Seeds

This breakfast keeps me satisfied, the cravings at bay and focused on the tasks of the day for 6 whole hours! You can switch it up with different fruit or switch the seeds up for different types. It's as quick as cereal and so cheap you'll be wanting it every morning. 

(Serves 1)

Ingredients:

1 large handful frozen mango

1 large handful frozen raspberries 

1 handful frozen or raw banana 

1 tbsp buckwheat groats*

1 tbsp flaxseed 

250ml boiling water 

1/4 tsp cinnamon 

Mix all in a bowl and top with the boiling water. This thaws the fruit and allows the flaxseed to thicken the water. Serve and enjoy! 

Using frozen fruit saves on time chopping as you can just pour it in the bowl. 

I hope you enjoy and let me know if you keep satisfied for up to 6 hours! 

*buckwheat groats are seeds which are more starchy unlike normal seeds which tend to be more fatty. They can be eaten like this raw or can be cooked to become fluffy. You can buy them from Tesco, Waitrose and most health food shops. 

6 Hour Satisfaction Breakfast! Raw Berries & Seeds

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)

Courgette Noodle Steam Fry | Oil Free Gluten Free Vegan

Courgette Noodle Steam Fry | Oil Free Gluten Free Vegan

I've been absolutely loving my steam fry's recently! They're so quick and easy, just veggies thrown in the frying pan with water and spices. In today's steam fry I used courgette turned into noodles. Just like asian noodles but made from veggies! So good!



(Serves 1)
Ingredients:

1 medium courgette
1/2 head broccoli
100g sweetcorn
5 medium mushrooms
2 tbsp cocofina aminos (15% DISCOUNT CODE: bestfollowers http://www.cocofina.com/store/)
1" ginger
1/2 tsp oregano
few sprigs fresh parsley

In a frying pan, preferably a ceramic non stick add about 100ml water and bring to a boil. Meanwhile, using a julienne peeler create long courgette noodles and add to the pan, dice the mushroom and broccoli and add also, along with the sweetcorn, add more water if needed. Once well combined and at a raging boil, stirring frequently add the cocofina aminos and oregano, then grate the ginger into the mix too. Once all soft and well combined serve topped with fresh finely diced parsley.

Here's the recipe video: https://youtu.be/EM9g9hEcINA

I hope you like this super simple recipe and have a go at making it yourself.

Lots of love,
Robyn x

Courgette Noodle Steam Fry | Oil Free Gluten Free Vegan

Butternut Squash and Hummus Soy Sauce

Butternut Squash and Hummus Soy Sauce

This is a super tasty combination you guys so must try! Just chopped in half and popped in the oven until golden and topped with tastiness! 

Ingredients:

(Serves 1 to 2)

1 medium butternut squash

2 tbsp hummus

2 tbsp Cocofina coconut aminos soy sauce (15% off code: bestfollowers http://www.cocofina.com/store/)

1 tbsp mixed seeds

1/2 handful parsley, diced 

Chop the squash in half lengthwise and place in the oven on a lined baking sheet. No need to spend time scooping out the seeds as they come out super easy once baked. Bake for about 45 minutes on 200 degrees celsius turning upside down half way through. Once it's cooked dice into bite size chunks. Top with hummus, coconut aminos, seeds and parsley. Enjoy! Mix the hummus and aminos together for the most amazing flavour!

This was so tasty, minimal chopping and just thrown in the oven and topped with yumminess. Hope you try it!

Robyn x

Butternut Squash and Hummus Soy Sauce

Curried Millet and Pea Steam Fry

Curried Millet and Pea Steam Fry

I've been enjoying millet recently, it tastes similar to couscous yet is a Wholefood and gluten free. Here i made a super simple veggie millet stir fry with no oil but water instead so I called it a steam fry aha. 

(Serves 1)

Ingredients:

80g millet

1 medium carrot, diced

80g frozen peas

80g frozen sweetcorn 

1/2 red bell pepper, diced

1/4 tsp parsley

1 tsp medium curry powder

1-2 tbsp Cocofina coconut soy sauce

In a wok or large frying pan add about 300ml water along with the millet and carrot and bring to a boil. You could cover with a lid to speed up the cooking. Cook until almost soft, about 20 minutes then add the spices, herbs, peas, pepper and sweetcorn. Stir together for a further 5/10 minutes, add more water if needed then serve! Top with some coconut soy sauce! Tasty!

You can get 15% off the coconut soy sauce with the code: bestfollowers http://www.cocofina.com/store/

Hope you enjoy!

Lots of love,

Robyn

Curried Millet and Pea Steam Fry

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

Breakfast Recipe: Raw Vegan Fruit Muesli | gluten free

Breakfast Recipe: Raw Vegan Fruit Muesli | gluten free 

This has been my go to breakfast since being on placement this week. Full of goodness and super satisfying. It's also made with all raw ingredients, and it's gluten free and nut free for those of you avoiding them.

(Serves 1)

Ingredients:

100g frozen raspberries, crushed

1 tbsp buckwheat groats or gf oats

1 banana or apple, diced 

1 tbsp flaxseed mix 

2 gooey dates, chopped 

1/4 tsp cinammon 

1/2 inch grated fresh ginger 

200ml water 

In a bowl add the raspberries. They're best when crushed so break them up by bashing the bag they're in. Add the buckwheat, chopped banana, flaxseed, dates, cinnamon and grate in the fresh ginger. Mix together with warm water from the kettle to form a sweet raspberry 'milk'. Alternatively add a plant based milk or blend 4 dates with 200ml water or aquafaba (chickpea/ bean juices) to form a super tasty 'milk'. 

Here's the recipe video: https://youtu.be/9plsouuZzN4

I hope you enjoy this recipe. I've been loving making it everyday, switching up the fruit for what I have. How about trying orange segments or pears? Yumm. 

Lots of love,

Robyn x

Breakfast Recipe: Raw Vegan Fruit Muesli | gluten free 

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free 

I absolutely love cookies as everyone does but it always requires either oats or flour. Today I came up with an amazing gluten free recipe using a can of chickpeas! I added coconut flour for an amazing coconut flavour but if you don't have it then just don't add it, they work delicious without. If you want to make these exactly with the coconut flour and coconut oil then head on over to Cocofina.com and use my 15% discount code: bestfollowers. http://www.cocofina.com/store/

(Makes 6 cookies) 

Ingredients:

1/2 can chickpeas

5 dates, pitted, soaked 

2 tsp coconut flour (optional)

1/8 tsp cinammon 

1/8 tsp vanilla powder 

10g coconut oil 

4 pieces of dark chocolate, finely chopped

Preheat oven to 180 degrees celcius. In a bowl add the chickpeas and dates and mash together with a fork. Add the coconut flour, cinammon, vanilla and coconut oil and combine well. Then mix in the dark chocolate. Using your hands form 6 medium patty like cookies and place on a baking tray lined with baking paper or tin foil. Place in the oven and cook for 15-20 minutes until golden. Take out of the oven and allow to cool thoroughly so the coconut oil can set hardening the cookies. Then enjoy! 

These are such a great snack food on the go. Hope you make them! 

Watch me make them: http://youtu.be/2uAk_ha20X8

Lots of love,

Robyn x

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free 

Vegan Cauliflower Couscous & Peas

Vegan Cauliflower Couscous & Peas 

I fancied a lovely fresh pea salad this evening for dinner. I had a leftover cauliflower to thought I'd blend it up in my food processor to form couscous. Super refreshing and delicious. 

(Serves 1-2)

Ingredients:

1/2 large cauliflower 

300g frozen peas

1 lemon 

1 bunch fresh corriander, finely diced 

1/8 tsp black pepper 

1 broccoli stalk, finely diced 

1/8 head red cabbage, finely diced

1 tbsp balsamic vinegar

2 tbsp diced walnuts and mixed seeds  

In a pan cook the peas until they pop and are vibrant green in a little water covered with a lid. This will steam them nicely. Meanwhile, break the cauliflower into florets and pop the in the food processor. Blend until finely chopped and looks like couscous. Scoop into a large bowl and mix in the lemon juice, coriander, drained peas, broccoli, red cabbage, vinegar and black pepper. Top with nuts and seeds. Serve! 

I hope ou like the recipe. If you do please share it around on Pinterest. Thank you. 

Lots of love,

Robyn

Vegan Cauliflower Couscous & Peas 

Vegan Recipe: CARROT & BANANA CAKE

Vegan Recipe: CARROT & BANANA CAKE Sugar free and fat free! 

I woke up this morning and fancied making a carrot cake! So I thought I might as well share the recipe with you all. Unfortunately my first attempt failed horribly as I added water to the mixture so make sure you don't add any water, even if you think it's too dry. The carrots release a lot of moisture when cooking so don't worry about that. Here's the delicious recipe that worked!

(Makes 1 cake) 

Ingredients: 

2 ripe bananas 

4 gooey or soaked dates, pitted

1 medium carrot grated 

100g flour (plain wheat, or gf) 

1 tsp baking powder 

1/4 tsp allspice 

First of all preheat your oven to 180 degrees celsius. Peel and mash your bananas in a bowl along with the dates. Then mix in the grated carrot. To the flour add the baking powder and allspice, mix and gradually stir into your wet mixture. Once a sticky dough has formed add to a lined rectangular tin and bake for 35 minutes until a knife comes out clean. Serve warm or allow to cool then slice and eat with a warm cup of herbal tea. 

I hope you like the recipe!

Watch the video here: https://youtu.be/t_5CJlhS8O4

Lots of love, 

Robyn 

Vegan Recipe: CARROT & BANANA CAKE

Vegan Pad Thai STIR FRY

Vegan Pad Thai STIR FRY

My lovely friends and I decided to do a dinner party and bring along each a starter, main or dessert. So I did the dinner and decided to make a Pad Thai stir fry. Full of lots of vibrant veggies and a lovely warming spice. Here's the recipe!

(Serves 1-2)

Ingredients:

1/2 large sweet potato, julienned 

1/2 head broccoli, diced into strips

1/4 head Savoy cabbage, shredded 

1/2 courgette, spiralized 

1 carrot, julienned or matchsticked 

1/2 red bell pepper, stripped

1 bok choi cabbage, stripped 

1/2 red onion (optional)

1 handful fresh corriander (optional)  

1 tbsp Pad Thai sauce 

1 pack brown rice noodles

5 pistachio nuts, chopped

In a large wok or large pan add add the veggies along with enough water to cover the bottom of the pan. Stir fry on high heat until starting to cook then add the Pad Thai sauce. Cook on medium heat and cover with a lid for 5-10 minutes until soft. Make sure the water doesn't run dry or the veggies will burn. Meanwhile, add the rice noodles to a bowl and soak in cold water for a few minutes, drain and cover with boiling water until soft, drain. Once all the veggies are soft add the rice noodles and chop smaller with scissors. Cook further for a few minutes to combine and serve! Top with pistachios and fresh corriander. Delicious. Also great stored in the fridge in a lunch box and served cold the next day for lunch. 

Watch the video here:  https://youtu.be/4mu0pFAZ0Ik

Let me know what your favourite stir fry ingredients are in the comments. Have a great day!

Lots of love,

Robyn 

Vegan Pad Thai STIR FRY

Vegan Recipe: LENTIL LASAGNA

Vegan Recipe: LENTIL LASAGNA

I made this incredible lasagna with my friends and just had to share, made with wholemeal lasagna sheets. 

(Serves 3-4)

Ingredients:

150g green lentils

1 packet passata (or tinned tomatoes)

1 red bell pepper

1 red onion 

1 can sweetcorn

1/2 tsp paprika, herbs, spices of choice

1 packet wholewheat lasagna sheets

1 courgette, sliced 

1 aubergine, sliced 

White sauce:

2 tbsp flour 

1 tbsp nutritional yeast

1 tsp mixed herbs

100ml cold water

200ml boiling water

1 tsp cashew butter

OR 1 can chickpeas blended & herbs

Preheat oven to 200 degrees celcius. In a wok or large pan add the lentils along with water to cover and cook until almost soft about 15 minutes. Add the passata and spices, simmer. Stir fry the diced onion and pepper in water until soft and add too along with the sweetcorn. Mix together and continue to simmer. 

Meanwhile, for the white sauce in a jug mix the flour, nutritional yeast, and herbs, mix in the cold water then boiling water and add to a pan to gradually heat. Then add the diced mushrooms and mix in the cashew butter. 

Now it's time to add to the lasagna dish, layer the white sauce, courgette, lasagna sheets, tomato sauce and aubergine until the dish is full, top with more nutritional yeast and some ground pepper then bake in the oven for 45 minutes on 200 degrees celcius. Finally serve with fresh spinach or salad and balsamic vinegar. Delicious! 

Here's the video: https://youtu.be/rRD032ygCnQ

I hope you enjoy this as much as we did. 

Lots of love,

Robyn

Vegan Recipe: LENTIL LASAGNA

Vegan Cashew Herb Sauce

Vegan Cashew Herb Sauce

I made this sauce to go in my wraps and wow it was incredible! No need for a blender, just mix in a bowl. 

(Makes 1 portion)

Ingredients:

2 tsp cashew butter 

1/2 tsp ginger puree or powdered ginger 

1/4 tsp mixed herbs

1/2 tsp nutritional yeast

1 tbsp water 

In a bowl add the cashew butter and gradually mix in the water, it should go creamy thick and whiter in colour. Once to a desired consistency add the ginger, herbs, nooch and mix well serve! 

Serve as a dipping sauce, sandwich spread, salad dressing or even a pasta sauce! 

Lots of love

Robyn x

Vegan Cashew Herb Sauce

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