Category Archives: food

One Bowl Vegan Banana Muffins…

 

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So, hands up who decides to bake on one of the hottest days of the year so far, yep that’d be me 😳 Phewie, thank god these beauties turned out perfectly or else I’d have pretty peeved.

Anyhow, decided to make a batch of these gorgeous treats for the family. Wanted to make something without all the refined crap that you get in store bought items and like that I know exactly what’s in them and what’s going into my kids bodies.

We found this recipe over at the OhSheGlows click this link for one bowl banana bread, we opted to make them into muffins instead so no one could argue who has the biggest slice haha! These are absolutely delicious and so soft and fluffy on the inside, super easy to make and full of lots of nutritional goodness. We added some dairy free chocolate chips to make them extra special. Highly recommend giving this recipe a go.

Hope you’re all keeping cool on this super warm Monday 🌞🌞🌞

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Noodle Salad…

Well it’s been a while since we last posted, let alone posted food. We’ve been putting most of our food posts on instagram and have sadly neglected this blog, time to show it some love again as we have missed it.

So, today’s lunch, as chosen by Rob, was a noodle salad. It’s way too hot eat anything cooked so this was a refreshing, filling, nutritious meal. We spiralized carrots, courgette, red & yellow peppers, added some shredded cabbage and sliced radish. Added in some cooked udon noodles. Massaged in a gorgeous tahini dressing, seasoned and served with a sprinkle of spring onions and coriander. Bloody delicious!!!

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Tahini dressing recipe:

1 tsp brown sugar

2tsp tamari

3tsp rice vinegar

1tbsp lime juice

1 heaped tbsp tahini

chilli flakes (depends how hot you like it)

mix all ingredients well and massage into salad. Simples

Enjoy,

Ahhh it’s good to be back πŸ™‚

 

Tracee

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Breakfast of (Plant Based) Champions…….

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There is nothing better than a good old fry up to get you going in the morning.Β  Well, that’s what I used to think a year ago; even 6 months ago.Β  Not that I had one every day, but on those days that I did, I would devour it like it was going to be the last time I would be eating it.Β  These fry ups usually consisted of the ‘usual’ sausages, bacon, eggs, black pudding, beans, tomato, hash browns, toast and a ‘small cup of coffee’ to wash it down.

Well I still get those days when I think to myself, I would love to have a nice ‘hearty’ breakfast and guess what – today was one of those days.Β  However, on this plant based journey the ingredients had to change a little lot.Β  So, after going out for a swim and then on to work for a few hours, I was greated on my arrival home by this little beauty.

Yes, not the most saintly, or nutrient dense of meals that I have eaten lately, but it tasted great and it was definitely better for me than my previous cholesterol loaded breakfasts that I used to enjoy.Β  I would be lying if I was not a little sceptical about the scrambled tofu or the vegan sausages, but I will be honest – they actually taste really good.

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This fried baked breakfast was brought to you by:

  • Heinz Baked Beans
  • Hash Browns
  • Scrambled Tofu with Spinach, Tomato and Spices
  • Linda McCartney ChorizoΒ  and Red Pepper Vegan sausages
  • Wholegrain Toast with Flora Freedom Dairy Free Spread

It certainly left me full, but not feeling sluggish and set me up for the rest of the day.Β  One other thing – I didn’t feel that I was missing out on any of the other ‘usual’ ingredients that I used to eat when having this type of meal.

Thanks Tracee for cooking this – lovely πŸ™‚

 

 

Mexican Bean Soup………

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Over the weekend Tracee was back to bulk cooking and produced this amazing Mexican Bean Soup.Β  It tastes fantastic and is definitely something that warms the cockles in this colder weather.Β  It is certainly a meal that you look forward too especially after a hard evening swim session.Β  Packed full of nutritional goodness it not only hits the spot taste wise but leavings you feeling satiated without feeling overly full.Β  Super easy to make and doesn’t break the bank.

Ingredients

  • 1 onion – finely chopped
  • 4 garlic cloves – minced
  • 2 400g tins chopped tomato
  • 400g can black beans – rinsed
  • 400g can cannellini beans – rinsed (you can use other beans if you wish)
  • 1 cup frozen sweetcorn
  • 4 cups veg stock
  • 1 tsp ground cumin
  • 2 tsp chipotle paste
  • 2 tsp mild chilli powder
  • Lime juice to taste
  • small bunch fresh coriander – finely chopped
  • 1/2 cup short grain brown rice – rinse well before cooking
  • Salt/Pepper to taste

Directions

  • Saute the onion and garlic in a little of the veg stock until onions are softened.Β  Add tomato and spices.Β  Cook for a few minutes.
  • Add beans, sweetcorn, rice and remaining veg stock.Β  Simmer gently for 25 min or until rice is cooked.
  • Season to taste with lime juice and salt/pepper and then serve.

We topped ours with some cashew sour cream, spring onion and corriander.Β  Easy peasy recipe that is great for bulk cooking and can be frozen in portion size batches.

No-Tuna Salad Sandwich…..

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It seems to have been ages since we last put food on here.Β  That’s because we have had to plow our way through all the pre-prepared food that Tracee had made.Β  But we have finally finished it all and it was time to make something new.

Normally Tracee is the chef of the family; I just watch the chef TV programmes!Β  However,Β  I decided to change this and made this fantastic ‘No-Tuna’ recipe that I found on the forksoverknives website.

What can I say?Β  We love this.Β  It is super easy to make and tastes great.Β  When I made this I had to let Tracee know, so called her at work.Β  The reaction of my explanation of how it tasted didn’t exactly muster much enthusiasm.Β  However, that all changed when Tracee tasted it.Β  It has a very nutty flavour with a sweet hit from the agave nectar.

Follow this link for the recipe – No-Tuna Salad Sandwich

I added a can of butter beans to this recipe as wanted more than just chickpeas which gave it a lovely creamy texture. Definitely a go to recipe that hits the spot when you want something quick to eat.Β  It keeps well in the fridge, but I doubt that it will last too long as it goes down a treat.

Do give this a try, you won’t be disappointed.

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Energy Bars Revisited…………

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We put these bars on a few days ago and I must be honest, I personally think that they are so good, they deserve a second mention.

I have eaten plenty of energy bars in my time and I can honestly say that I will never buy bars again; home made all the way for me.

I dare you to make some of these.Β  They taste fantastic and the best thing is you know exactly what you are putting into your system.Β  After all, they are home made.

For me, they consume as easy as a delicious cake.Β  They are extremely easy to digest (**Waiver Alert** – You may find that you have to rinse your mouth with water if you consume too much at one time), extremely moorish and seem to give an instant energy hit as well as a sustained energy dose.Β  This helps, especially if you are like me and find it hard to consume food on a bike ride.Β  They are so easy to digest, I may even try and see what it would be like eating one on the run – I’ll post at a later date when I try this one.Β  Another great thing about these bars – I have found out how good the foil/parchment paper combo is.

Go on, try them.Β  I know you want to πŸ™‚