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Category: Make
Leftover veggie & egg fried rice recipe
June 11th, 2020
INGREDIENTS (to serve 4 plus leftover portion) 2 courgettes, diced 200g green beans, trimmed and cut into half 1 red pepper, cut into slices A handful of broccoli florets 280g of uncooked brown rice (or approx. 600g of cooked rice) 3 eggs 1 tbsp tamari sauce 1.5 tbsp rapeseed oil or olive oil for frying […]
Home made muesli bowl
June 11th, 2020
INGREDIENTS (serves 1) 4 tbsp of jumbo oats 1 tbsp of ground flaxseeds A sprinkle of nuts and seeds Ca. 5 walnut halves A sprinkle of raisins 1/2 apple, chopped into small pieces A choice of your milk to soak and serve your muesli mix in INSTRUCTIONS Combine oats with ground flaxseeds, nuts and seeds […]
Dee’s kidney bean soup
June 11th, 2020
INGREDIENTS (for 4 + leftovers) 1 onion, finely chopped 1 tbsp olive oil 3 cloves of garlic, finely chopped 1 red pepper, cut into 2cm pieces 1 tin of chopped tomatoes 1 tin of kidney beans, drained and washed 2 tsp smoked paprika (sweet) 500ml veggie stock Salt and pepper Option: Add 1 tsp of […]
Crispy tofu & veg stir-fry with noodles
June 11th, 2020
This is a super quick mid-week recipe. The tofu is really tasty and further down I’ll add some tips of making it even quicker a dish to cook – without compromising on any flavours! INGREDIENTS (serves 2 + leftovers if you’re lucky) 280g (1 packet) or naked firm unflavoured tofu 300g mixed stir-fry veggies 2 […]
Creamy pea and broccoli pasta bake
June 11th, 2020
INGREDIENTS (serves 2 + leftovers) 250g brown rice fusilli or penne pasta 120g cashews 2 tbsp olive oil Juice of half a lemon 1 clove of garlic 2 large handfuls of frozen peas 1 small head of broccoli, cut into small florets 1 tin butter beans, drained and washed Salt and pepper Parmesan shavings to […]
Courgette and crab meat salad
June 11th, 2020
INGREDIENTS (serves 4 as a side salad) 2 courgettes, made into ribbons 170g crab meat, chunks 3 handfuls of many spinach Chilli flakes 1 tbsp olive oil Juice of 1 lemon, lemon zest Salt ad pepper INSTRUCTIONS Use a potato peeler and slice your courgette lengthways making thing flat ribbons. Place these it a bowl, […]
Chia seed pots – variations
June 11th, 2020
INGREDIENTS (to make the base recipe) 2 tbsp chia seeds 150g milk ( any milk works, you can even mix it with water if you wish) A sprinkle of cinnamon A drop of honey or maple syrup to sweeten INSTRUCTIONS Mix your milk with chia seeds. Allow to rest a little, give it another stir […]
Cannellini beans on sweet potatoes boat
June 11th, 2020
INGREDIENTS (serves 1) 1 sweet potato 150g cannellini beans, washed and drained 2 tbsp hummus 1 tsp pesto A sprinkle of chilli flakes Lemon juice Salt and pepper INSTRUCTIONS Preheat the oven to 180 degree fan. Pop your sweet potato onto a baking tray and bake for ca. 45 minutes. In the meantime, mix beans […]
Asparagus & Parmesan tart
June 4th, 2020
Healthy Whole Me Asparagus & Parmesan tart INGREDIENTS (to make 6 servings as starters) 1 x 320g ready-rolled puff pastry sheet (taken out of the fridge at least half hour before using) 200g fine asparagus A handful of grated parmesan Freshly ground black pepper 1 egg, mixed well INSTRUCTIONS Preheat the oven to 180 […]
Artichoke Dip with sun-dried tomatoes
June 4th, 2020
Healthy Whole Me Artichoke Dip with sun-dried tomatoes INGREDIENTS 1 glass jar of artichokes in oil, ca. 280g 50g sun dried tomatoes (from a glass jar in oil) Juice of 1/2 lemon A dash of water 1tbsp olive oil (or oil from artichoke jar) Salt and pepper Pine nuts or almond slices or herbs to […]