vegan

Avocado Gyoza (gluten-free and vegan)

Pockets of flavour 800-900 kcal total (around 16 gyoza)  VE Flavours: small crushed garlic clove, 3g grated ginger (or ½ tsp ginger powder), red/green chilli (to taste), S/P, 1 tsp sesame oil Bulk: 30g brown rice, medium avocado, 200g gluten free white flour (I used Doves Farm plain white flour which is a blend of rice,… Continue reading Avocado Gyoza (gluten-free and vegan)

vegan · vegetarian

Roast ‘n’ fried veggie pasta

Quick weekday meal 285kcal     VE Flavours: 1 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp chilli flakes, 1 crushed garlic clove, sprinkle of paprika, S/P Bulk: 1 pepper (or a mix of different colours), 150g broccoli, 80g penne pasta, 1 medium courgette Jazzy: roast and add some fancier veg Lets cook: Preheat the… Continue reading Roast ‘n’ fried veggie pasta

Life updates

I realised something was wrong when being horizontal became my favourite resting position – Vitamin D deficiency

  I’m young, 24 to be exact. I’m relatively fit, finding 5-6 times a week of intense cardio/HIIT/weight classes and long hilly runs to be ‘normal’, and to feel right for me. My routine for the past few years has been: wake up around 6-7am, be educated/work, exercise, make dinner, go for an evening walk/other… Continue reading I realised something was wrong when being horizontal became my favourite resting position – Vitamin D deficiency

vegan

Roasted Butternut Squash with Chilli-lime-miso Courgette top

Sweet like magic 379 kcal      VE  Flavours: ½ red chilli, crushed garlic clove, ½ tbsp. lime juice, 1.5 tbsp miso paste, 1 tsp sesame oil, S/P Bulk: 1 large butternut squash, 250g courgette Lets cook: Cut the squash in half (remove the hard top bit) and scoop out and save the seeds. Rub on a… Continue reading Roasted Butternut Squash with Chilli-lime-miso Courgette top

Share with friends · vegan

Leek ‘n’ Lentil Cabbage Parcels

Hot healthy pockets 968 kcal total – eat as you like (8-10 parcels) (I had 4 at once) – VE Flavours: garlic clove, 1 tsp dried thyme, 1 tbsp tom puree, 1 tsp red wine vinegar, S/P Bulk: medium red cabbage, 300g leeks, green tinned lentils (around 240g drained), medium red onion, tin chopped tomatoes… Continue reading Leek ‘n’ Lentil Cabbage Parcels

curry · vegan

Cumin Cauliflower Stir-fry Salad with Spinach and Mushroom

Spicy health rice 220 kcal       VE Flavours: 2 tsp olive oil, 4 tsp ground cumin, ¼ tsp garlic powder, S/P Bulk: large cauliflower head (I had around 700g cauliflower florets), 200g spinach, 150g mushrooms, small red onion Jazzy: top with some crushed salted cashew nuts for extra crunch Store: best to be eaten… Continue reading Cumin Cauliflower Stir-fry Salad with Spinach and Mushroom

Tofu · vegan

Hot Sweetcorn Salsa with Miso-Glazed Tofu Steak

Zingy ‘meaty’ hotness 214 kcal      VE Flavours: 2 tsp lime juice, ¼ tsp coriander powder, 1 tbsp miso paste, 1 tsp sesame oil, 1 tsp soy sauce, crushed garlic clove, half red chilli, S/P, 1 tsp tomato puree Bulk: 70g sweetcorn, small red onion, 3x ½ peppers (different colours), 200g firm tofu, 4 salad… Continue reading Hot Sweetcorn Salsa with Miso-Glazed Tofu Steak