vegan

Cranberry-Mint Pesto Quinoa with Roasted Veggie Top

Minty sweet zest 260 kcal     VE Flavours: 2 tbsp dried basil, 1 tsp mint, 2 tbsp cranberry sauce, 1/8 tsp garlic powder, S/P Bulk: 200g peeled sweet potato, 200g courgette, 1 large lemon, 80g quinoa Jazzy:  sprinkle with toasted sesame seeds Store: can be kept in the fridge for the next day Lets cook:… Continue reading Cranberry-Mint Pesto Quinoa with Roasted Veggie Top

vegan

Roasted Veggie-Topped Aubergine with Vegan Parmesan

Snuggy-roasty-toasty 293 kcal    VE Flavours: crushed garlic clove, 1 tsp nutritional yeast flakes, 2 tsp balsamic vinegar, ½ tbsp olive oil, S/P Bulk: medium aubergine, ½ red and yellow pepper, 100g mushrooms, 1 red onion, 10g ground almonds Jazzy: 1 tsp cranberry sauce, sprinkle garlic powder Lets cook: Set the oven to 200oC. Cut… Continue reading Roasted Veggie-Topped Aubergine with Vegan Parmesan

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