Vanilla and Cinnamon Baked Oatmeal

Serves 4
You will need:

• 1 1/2 cups old-fashioned rolled oats
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• ¼ tsp. sea salt (or Himalayan salt)
• 1 1/2 cups unsweetened almond milk
• 1 tsp. vanilla extract
• 1 large egg
• 2tbs cup unsweetened apple sauce
• 1 Tbsp. raw honey

Step 1:

Preheat oven to 200° C.

Step 2:

Lightly coat a a baking dish with oil/butter to stop the oatmeal from sticking.

Step 3:

Combine oats, baking powder, nutmeg, and salt in a medium bowl; mix well. Set aside.

Step 4:

Combine almond milk, extract, eggs, applesauce, and honey in a large bowl; whisk to blend.

Step 5:

Add oat mixture to milk mixture; mix well, pour mixture into prepared baking dish and bake for 35 to 40 minutes, or until top has browned.

Banana and Avocado Muffins (sugar AND oil FREE!)

Makes 15 muffins

You will need:
1/2 cup mashed Avocado
1/2 cup mashed ripe bananas
2 large eggs
1/2 cup soya milk
2 wholegrain flour 
3/4 cup honey
1 teaspoon baking soda
1 teaspoon salt

Step 1:

Heat oven to 180c and grease 14 muffin tins

Step 2:

In a large bowl, mix avocado, bananas, eggs and milk. 

Step 3:

In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture.

Step 4:

Spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

GF 3 Ingredient Pancakes!

Makes 30 mini pancakes (1.5inch) 

You will need: 

2 large eggs

 1 large banana 

 1/4 teaspoon cinnamon

Step 1:

 Blend the eggs, banana and cinnamon in a blender until smooth. 

Step 2:

Heat a large nonstick skillet or griddle over medium-low heat with a small amount of oil.

Step 3:

Working in batches, drop silver-dollar portions of the batter (about 1 tablespoon) onto the skillet and 

cook until golden brown, 1 to 2 minutes per side. 

Top with your choice of toppings, I went for Greek yoghurt, honey and blueberries. 

Vegan Chickpea Chocolate Chip Cookies

Makes 8 small cookies
you will need:
1/2 can  chickpeas, rinsed and drained
3 Tbs agave nectar 
1 teaspoons vanilla
1/4 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tbs chocolate chips 
sea salt, for sprinkling

Step 1:

Preheat oven to 180 degrees C and line a cookie try with grease proof paper.

Step 2:

In a food processor, add all ingredients except chocolate chips and process until batter is smooth. 

Step 3:

Fold in the chocolate chips, spoon onto the cookie tray.

Step 4:

Bake for 20-25 minutes until the edges are a tiny bit brown. 

Step 5:

Cool pan for 20 minutes on wire rack and sprinkle with sea salt.

Moroccan Scrambled Eggs and Couscous

Serves 1

You will need:

2 Eggs

1/4 cup(s) uncooked couscous

3 Sun dried tomatoes, chopped

1/2 onion - finely chopped

1 teaspoon ground cumin

1 teaspoon ground cinnamon

2 mushrooms 

Step 1:

Cook couscous following directions on the packet.

Step 2:

Meanwhile fry onion and mushrooms until cooked then add sun dried tomatoes, cumin and cinnamon.

Step 3:                                                                                             

Once couscous is cooked add it to the frying pan and stir to mix in with onion and spices.

Step 4:

Remove from heat and crack eggs into couscous. Stir to combine and return to heat.

Cook gently until eggs are cooked.

Vegetarian Lentil Tagine

Serves 4

You will need:

1/2T Oil1 Medium onion, diced

1 Large clove of garlic, minced1” pc ginger, minced
1/2T Cinnamon
1t Cumin
1t Ground coriander
1/2t Salt
1/3C tinned lentils
1 x 400g/14oz Can of chopped tomatoes
1 1/2C Cubed squash (I prefer large chunks)
1 Large carrot, chopped into large chunks
2 Medium courgettes, chopped into large chunks
1/2C prunes

Step 1:

In a large pan, warm the oil over medium heat and add the onion. Cook for a few minutes until softened and add the garlic, ginger, spices and salt. Cook for a further minute.

Step 2:

 Add lentils, broth and tomatoes and bring to a simmer. Add the hard vegetables and cook for 5 minutes

Step 3:

Transfer mixture to an oven proof dish and add the dried fruit to the mix. Cover and return to the oven. Check on it every now and again and give it a stir to prevent sticking.

Step 4:

After about 45 minutes add softer vegetables like courgettes or green beans and return to oven again to finish cooking. It should take about an hour in total.

Step 5:

Remove from the oven and stir through lemon juice.

Serve with whole grain coucous. 

Broccoli, Mushroom and Feta Frittata

Serves 2
you will need:
1 tsp oil
1/2 cup sliced fresh mushrooms
1cup frozen broccoli florets, thawed
1/2 an onion
3 eggs
50g light feta cheese

1. 
   

1. Step 1:

1. heat the oil in a skillet until sizzling; add mushrooms and onion.

1. Step 2:

1. Cook over medium heat until tender (3 to 4 minutes).

1. Step 3:

1. Beat eggs in large bowl until frothy and pour into skillet.

1. Step 4:

1. Gently stir egg mixture over medium heat to cook evenly on bottom (3 to 4 minutes). As egg mixture sets, lift edges with spatula to allow uncooked portion to flow underneath.

1. Step 5:

1. Arrange the broccoli on top, Cover; continue cooking until eggs are set (4 to 5 minutes).

1. Step 6:

1. Sprinkle with cheese; cut into wedges.

Tomato and Lentil Quesadillas

Serves 2
you will need:1/4 can lentils1 clove garlic 1/4 cup tinned tomatoessalt and pepper1 pinch cayenne pepper1/4 tsp chilli powder2 wholegrain tortilla wraps 

Step 1:

Blend together all the ingredients using a food processor or a hand blender until it forms a paste 

Step 2:

Spread the paste on the tortilla wrap and fold in half

Step 3:

heat the olive oil and place the wrap in a frying pan and cook until the filling is warmed. Flip the quesadilla half way through to ensure that it is evenly cooked on each side. 

Cauliflower and Apple soup with home made Croutons

Serves 5:

1 tbsp olive oil
25g butter
100g onion, thinly sliced
350g cauliflower
1apple, cored, peeled and diced
1 vegetable stock cubes
375ml milk
375 pint water
salt and freshly ground black pepper

Home made croutons: 
3 pieces rye bread cut into small squares
2 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ cup olive oil

Step 1:

Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.

Step 2:

Add the cauliflower and continue to cook for a further 2-3 minutes.

Step 3:

Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender.

Step 4:

Put the soup in a blender and pulse until smooth.

Step 5:

For the croutons: 

Preheat the oven to 180 degrees c.

On a large baking sheet, spread out the bread cubes into one layer. Evenly sprinkle the Italian seasoning, garlic powder, and salt over top. Then drizzle the olive oil over top as well.

Using your hands, toss to combine thoroughly and then spread back into one even layer.

Bake for 14 to 16 minutes or until golden brown.