Recipe: Overnight Oats
- ⅔ tbsp chia seeds
- some slices of fruit (again, any are possible. Well, maybe not avocado. Or tomato.)
- any berries (fresh or frozen)
1. Throw everything in a jar, screw the lid on top, shake, and off it goes into the fridge.
2. The next morning add a dash of milk, a sweetener (if you want) and enjoy
Recipe: Vegetable Wellington
- 1 leek
- 1 onion
- 1 sweet potato
- 1 ½ cups chestnuts (cooked and peeled)
- 2 cups spinach
- 2 tbsp butter
- 2 tbsp thyme, fresh (1 tbsp dried)
- 2 clove garlic (diced)
- 150 g salad cheese (a soft cow’s milk cheese, a little like feta. If you can’t find it, use feta instead)
- 600 g puff pastry (1 large sheet per 3 people)
- Chop the leek and onion finely and fry softly in butter.
- While they’re cooking, dice the sweet potato into small pieces and then add to the pan after five minutes, along with the garlic and thyme.
- Cook gently for another five minutes to ten minutes. Crush the chestnuts with a fork or masher and also add to the pan. Cook for another two minutes. Finally, add the spinach and turn off the heat, stirring often.
- After it’s cooled a little, crumble the soft cheese into the mixture.
- Pour the cooled mixture into cling-wrap into a ‘log’ shape (one for each sheet of pastry).
- Wrap tightly and let cool in the fridge for an hour.
- Lay out your puff pastry and roll the filling into the middle.
- Use a brush a little water onto the edges of the pasty as you fold it together, then use a fork to squish the edges together.
- Cut off any leftover pastry into festive shapes and add to the wellingtons.
- Bake for 35 mins on 180°C/360°F
Recipe: No Bake Protein Bars
- 4 tbsp almonds (4 tbsp = 50g)
- 4 tbsp hazelnuts (4 tbsp = 50g)
- ⅔ cup porridge oats
- 4 tbsp pumpkin seeds (4 tbsp = 50g)
- 1-2 tbsp maple syrup (or honey, if that’s fine for you)
- 1 tbsp olive oil
- 1 shot freshly brewed espresso (any strong coffee will work)
- 6 apricots, dried (6 dried apricots = 50g)
- 1.8 oz dark chocolate
- ½ cup flax seeds, ground
- salt to taste
- ½ cup your favorite protein powder instead of the flax seeds.
- Add the nuts, oats and seeds and toast on a low heat for four or five minutes – until golden brown. Optional: blend the mix roughly with a food processor or blender. It will make the bars better stick together.
- Pour in the maple syrup, olive oil and coffee and stir for a couple of minutes.
- Finely chop the apricots and dark chocolate. Add both together with the flax seeds (or protein powder). Keep stirring until it’s all mixed evenly.
- Line a tray with cling film or foil and pour in the mixture. Press it down firmly with a spoon or spatula – this will ensure the bar stays together properly.
- Chill for a minimum of four hours in the fridge, chop into equal sizes and take one whenever you want!
Recipe: Sweet Potato Burritos
- Pre-heat the oven to 200°C/400°F
- Slice the sweet potatoes in half and roast them in the oven until tender (about 45 mins).
- Finely slice the onion and chop the garlic.
- Heat up a pan and add the olive oil and onion.
- Cook for 3 minutes then add the garlic.
- Fry for another minute or so then add the tomatoes and leave to simmer on a low-medium heat for 10 minutes. Add the cumin, paprika, salt, pepper and oregano about halfway through.
- Drain and rinse the black beans and add to pan, simmering for another ten minutes.
- Peel, de-stone and thinly slice the avocado.
- The sweet potatoes should be ready now too – it’s time to make our burritos!
- Scoop out the sweet potato “mash” from their peels, take out a wrap, layer some of the potato and spread with a fork.
- Add the tomato/bean mix and avocado slices down the middle of the burrito.
- Now garnish with avocado slices, sour cream, lime juice and cilantro.
- Roll, and cook in a large pan for a 30 secs – 1 minute on each side. Tip for families: use the oven instead. Place the burrito in the oven for 3-5 minutes on 200°C/400°F.
- Repeat with each burrito.
- When they’re done, you’re done!