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 🌞🌞🌞
Ok!! I will confess, I have a new set of cookie cutters 😜 Made an all star breakfast over the weekend which went down a treat, especially with the kiddo. Eating lots of this stuff at the moment as watermelon is such a great source of hydration.
Have a super Monday, and keep cool.
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!!!
Tahini dressing recipe:
1 tsp brown sugar
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
Ahhh it’s good to be back 🙂
Since starting out on this Plant Based journey not only do people question where I get my protein, but also what do I eat. Think this video explains it all…..lol
Have a fit and healthy day
After a year of helping out behind the scenes with this blog I felt I wanted to contribute on a more personal level. So here I am. I know that I have posted a few times, but after reading so many other peoples journeys I have decided that I would articulate mine too.
I have taken a great deal of inspiration from individuals who’s blogs I have read and hope that I may be able to inspire individuals by sharing my stories.
If you had told me even 12 months ago that I would now be following a plant based diet, training for a triathlon and writing on a blog I would have laughed, but I’m doing all 3! Writing on a blog scares me. Training for a triathlon scares me (even more than writing on a blog). The only thing that I am truly comfortable with is following a plant based diet. Being an artist by trade where painting and drawing comes easily, writing and training doesn’t. Where I could paint a thousand words, putting it down on paper (albeit electronic paper) scares the pants off me. I have drawn pictures of athletes, but being one, again, frightens me.
So what am about? I am an indivduals who over the last 2 years has been on a journey of self discovery in order to live the happiest life I can. The road has been tough and long (it’s an ongoing process), but I am beginning to realise that it’s definitely worth it. I have discovered some amazing individuals along my journey (too many to mention in one go, but I will expand on these in further posts) and I have learned that in order to get the most out of life, you have to live it – all of it.
2017 for me is about making the most of things and I know that I will be testing myself both physically and mentally. I am strong, but I want to get stronger. I am an avid learner and spend a lot of my time listening and reading (just ask my husband about this one). I am a perfectionist which is why when I do something I have to give 100%. 99% is never good enought for me – its either all or nothing and I am now all in.
I have some major goals for 2017. Of these, I would class the following as way up their:
- Weight Loss – I am going to lose 20kg to get me to my race weight.
- Triathlon Training – Following from the weight loss, I am going to race my first triathlon this year.
- Plant Based – Continue to research the world of plant based living (even more than I have done).
- Blogging – I want to learn to write both competently and confidently and erase this fear I have over putting my words out there.
So that’s me in a nutshell. I know I have a lot to share and I hope that it will make for interesting reading. I am looking forward to these challenges and I know that I will achieve my goals for 2017. If you have taken the time to read this, thank you and I hope that you pop along again sometime.
There is nothing better than a good old fry up to get you going in the morning. Well, that’s what I used to think a year ago; even 6 months ago. 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. 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. However, on this plant based journey the ingredients had to change a
little lot. 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. 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.
fried baked breakfast was brought to you by:
- Heinz Baked Beans
- Hash Browns
- Scrambled Tofu with Spinach, Tomato and Spices
- Linda McCartney Chorizo 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. 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 🙂
Over the weekend Tracee was back to bulk cooking and produced this amazing Mexican Bean Soup. It tastes fantastic and is definitely something that warms the cockles in this colder weather. It is certainly a meal that you look forward too especially after a hard evening swim session. Packed full of nutritional goodness it not only hits the spot taste wise but leavings you feeling satiated without feeling overly full. Super easy to make and doesn’t break the bank.
- 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
- Saute the onion and garlic in a little of the veg stock until onions are softened. Add tomato and spices. Cook for a few minutes.
- Add beans, sweetcorn, rice and remaining veg stock. 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. Easy peasy recipe that is great for bulk cooking and can be frozen in portion size batches.