Category Archives: Vegetarian Recipes

Egg & Kale Pitta Pizza

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Say whaaat? Look at those perfect soft boiled eggs 😀

This egg and kale pitta pizza is the perfect lunch when you fancy something quick, healthy and easy and you have a hankering for pizza 😉

Ingredients

  • Wholemeal pitta
  • Tomato & olive pesto (I used Sacla) – 1-2 tbsp depending on how much you like
  • Curly kale – handful
  • Soft boiled egg x 1
  • Cheddar cheese – sprinkle
  • Chilli flakes – sprinkle
  • Salt & pepper – sprinkle
  • Chilli rapeseed oil – to drizzle – optional (I just looove chilli rapeseed oil)!

Directions

  1. Boil an egg for 5-7 minutes – depending on how runny you like the yolk (I sit on the fence and go for 6 minutes) and pop in a bowl of cold water to stop it cooking
  2. Cut the wholemeal pitta in half and lightly toast
  3. Spoon the pesto on the pitta
  4. Sprinkle the cheese
  5. Wash the kale and pop it on top
  6. Chop the soft boiled egg and add it to the pitta
  7. Sprinkle the salt, pepper and chilli flakes
  8. Pop under the grill for a few minutes until the cheese has melted
  9. Drizzle the chilli rapeseed oil over the top
  10. Devour!!!

Enjoy! 😀

With love, Tash x

Egg & Veggie Fried Rice

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Who doesn’t love egg fried rice? Is there anyone? Nope, didn’t think so 😉

This version of egg fried rice is healthier because i’ve used wholewheat basmati rice instead of plain white rice and I’ve thrown in so many veggies, it simply has to be good for you 🙂

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Ingredients

  • Tilda wholewheat basmati rice – 1 microwaveable pack
  • Spinach – handful
  • Peas – handful
  • Green beans – handful
  • Sweetcorn – handful
  • Cajun spices – 2 tbsp
  • Soy sauce – 2 tbsp
  • Worcester sauce- 1 tbsp
  • Salt & pepper – to taste
  • Coconut oil – 1 tsp

Directions

  1. Follow the instructions on the microwaveable pack of rice (open one corner and pop in the microwave for 2 minutes usually)
  2. Heat the coconut oil in a pan or wok
  3. Pop the rice in the pan and add the other ingredients mixing well
  4. Serve

Enjoy 🙂

With love, Tash x

Super Green Pesto Pasta

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A fab simple and healthy pasta dish for those times when you need something quick and nutritious 🙂

It’s getting really dark and cold here in the UK and my body is craving alll the CARBS! It wants to pack on a layer of fat or two to keep me cosy in the Winter! My bikini is a long forgotten memory already 😦 I do love all the Seasons though for all the different things they bring and especially the different foods you want to eat (always thinking about food)! 😉 Eating seasonal veggies in Winter and fresh fruits in Summer is one of life’s simple pleasures 🙂

Ingredients – 2 ppl

  • Wholewheat pasta – 2 cups (more if you want leftovers 😉 )
  • Green pesto – 3 tbsp
  • Pine nuts – small handful
  • Spinach – handful
  • Garden peas – handful
  • Cherry tomatoes – handful
  • Avocado – 1 large
  • Extra virgin olive oil
  • Salt & pepper – to taste
  • Baby leaf salad (if you want to make it look like the pic and pop it on top)
  • Parmesan – to taste

Directions

  1. Boil the pasta until cooked
  2. Whilst pasta is cooking, cut up the avo and cherry tomatoes
  3. Stir in the pesto
  4. Add in the other ingredients and mix well
  5. Pop it in the bowls
  6. Salt & pepper to season
  7. Pop the baby leaf salad on top
  8. Drizzle the olive oil
  9. Sprinkle the parmesan

Enjoy 🙂

With love, Tash x

Cacao & Cherry Flapjack Brownie

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Oh my goodness… this is by far my fave flapjack recipe yet!! 🙂 It’s so chocolatey that it tastes like brownie and it’s made using only Cacao for the choc flavour and guess what… yep – cacao is a superfood!! Enter my face! 😉

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Ingredients

  • Oats – 2 cups
  • Coconut oil – 1/2 cup
  • Maple Syrup – 1/2 cup
  • Cacao – 5 tbsp.
  • Glace cherries – 200g (you can use less if you prefer but I like them – A LOT) 😉 Also, I ate about 4 of the cherries before they reached the mixing bowl so a little less than 200g went in but we won’t mention that 😉
  • Dried cranberries – 1 tbsp.
  • Sultanas – 1 tbsp.

Make it

  1. Pre-heat the oven to 180 degrees / gas mark 4
  2. Grease some grease proof paper and put into an oven dish or grease the oven dish
  3. Pop the oats in a mixing bowl and add the coconut oil, maple syrup and cacao mixing well whist adding them
  4. Chop up the cherries and add them in making sure they are all mixed in well
  5. Add the cranberries and the sultanas and yep – you guessed it – mix that bad boy! 🙂
  6. Pop the mixture into the oven dish
  7. Bake in the oven for 40-50 mins – checking to ensure it doesn’t burn – once the top is hardened you are good to go
  8. Leave to cool whilst you drool (it smells divine)

Slice and enjoy! Boy these are good!! 🙂

With love, Tash x

 

Boiled Egg & Sweet Potato Salad

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A simple salad made up of the freshest ingredients, quick to make and really tasty!

You can’t get fresher than this! Look at all the beautiful colours 🙂 If you are what you eat, I want to be a rainbow 🙂

Packed full of nutrition, you’ve got complex carbs (transporting energy to muscles), protein (building strong and lean muscles), a whole variety of vitamins and minerals (to support your body’s needs), healthy fats (helping you to absorb the vits and mins) and of course, fibre (for your digestive health)!

Ingredients (for 1 person)

  • Boiled eggs – 2
  • Sweet potato (chopped into cubes) – 1/2  cup
  • Butternut squash (chopped into cubes) – 1/2 cup
  • Garden peas – 1/2 cup
  • Cherry tomatoes (all different colours if you can) – 1/2 cup
  • Salt & pepper to taste
  • Extra virgin olive oil to drizzle *yum*

Directions

  1. Pop the sweet potato and butternut squash in a microwaveable dish and pop in microwave for 2-3 mins and then take out and pop in a frying pan with a little olive oil on a low heat
  2. Add the garden peas to the pan and warm through
  3. Chop the boiled eggs
  4. Place the peas, sweet potato and butternut squash on a plate
  5. Wash and add some cherry tomatoes (chop if you prefer) to the plate
  6. Add the boiled eggs
  7. Season with salt and pepper
  8. Drizzle the olive oil

Eat and enjoy! 🙂

With love, Tash x

Yummy Falafels

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I don’t know about you guys but I absolutely love the flavours and textures of falafel but like everything, I prefer to make my own so that I can alter my ingredients to be as healthy as possible. AND avoid all the preservatives etc. that come in pre-made food!

I’ve made falafels before but this is the fine tuned recipe and as with everything I do, it was a 15-20 minute quick meal 🙂 Hope you like it 🙂

Ingredients

  • Chickpeas – 1 can drained
  • Red onion – 1
  • Garlic – 1 clove
  • Tumeric – 1 tsp
  • Cumin – 1 tbsp
  • Dried parsley (or use fresh if you have it *show-off*) 😉 – 1 tsp
  • Hot chilli powder (or a fresh chilli – I didn’t have any  but otherwise would have used it)- 1 tsp
  • Egg – 1
  • Wholemeal flour (or any flour you like) – 2 tbsp. (maybe more – you want a sticky consistency)
  • Salt & pepper to taste
  • Coconut oil – 1 tbsp

Make it

  1. Soften the chickpeas in a microwaveable dish for 1 minute or so (just so you can mash them easier – unless you eat lots of spinach like pop-eye and can do it without softening) 😉
  2. Finely chop the onions and garlic and sauté until lightly browned
  3. Pop the chickpeas and the onions and garlic into a mixing bowl and mash
  4. Add the spices and egg and mix together well
  5. Add the flour and mix in
  6. Mould the mixture into balls or burgers
  7. Fry lightly in coconut oil until cooked through
  8. If you need to – pop them in the oven to warm and cook through for 5 minutes

Add them to a side salad and use a citrus fruit to complement the flavours – the orange I used in the pic worked really well 🙂

Enjoy!

With love, Tash x

Cheesy Mushrooms on Toast

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Cheese = good, mushrooms = good… cheesy mushrooms = goooood! 😉

This is a simple way of cooking a tasty mushroom dish for a quick bite to eat… perfect for all you busy peeps! 🙂 So simple it’s not really a recipe but it’s tasty so I’m sharing!

Ingredients

  • Slice wholemeal toast
  • Mushrooms – 1 cup
  • Philadelphia cheese – any flavour (I used Mediterranean herbs but garlic and herb would be perfect) – 1 tbsp
  • Chilli flakes – 1 tsp
  • Salt & pepper – to taste
  • Coconut oil – 1 tsp

Make it

  1. Chop and lightly fry the mushrooms in the coconut oil
  2. Add the Philadelphia cheese and stir well
  3. Pop on top of the toast and sprinkle the chilli flakes and salt and pepper
  4. Add a side salad

Enjoy! 🙂

With love, Tash x

Smashed Egg, Cream Cheese & Spinach Bagel

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So pretty 🙂 AND so healthy 🙂

A yummy combination of flavours with healthy and nutritious ingredients, what more could you want? 🙂

Ingredients – pp

  • Wholemeal bagel – 1/2
  • Mediterranean herb Philadelphia soft cheese – 1 tbsp.
  • Spinach – 1/2 cup
  • Cherry tomatoes – 1/2 cup
  • Boiled egg – 1
  • Extra virgin olive oil – 1 tsp
  • Balsamic glaze – 1 tsp

Make it

  1. Toast the bagel
  2. Spread the soft cheese on the bagel
  3. Add the spinach leaves
  4. Smash the boiled egg and pile on top of the spinach leaves
  5. Chop the cherry tomatoes and pop on the top
  6. Drizzle the olive oil and balsamic glaze
  7. Sprinkle the black pepper on the top

Done! 🙂 Enjoy 🙂

With love, Tash x

Eat the Rainbow

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The perfect title for this dish…it has almost all of the colours of the rainbow and tastes just as good as it looks! 🙂

Ingredients

  • Beef tomato – 1 pp
  • Green pesto – 1 tsp
  • Diced butternut squash and sweet potato – 1 cup pp
  • Sugar snap peas – 1/2 cup pp
  • Beetroot – 1 pp
  • Poached egg – 1 pp
  • Coconut oil – 1 tsp
  • Extra virgin olive oil – 1 tsp
  • Salt & pepper – to taste
  • Paprika – to taste

Make it

  1. Pop the diced butternut squash and sweet potato in the microwave for 4-5 minutes
  2. Sauté the sugar snap peas in the coconut oil for 2-3 minutes
  3. Chop the beetroot and beef tomato
  4. Poach the egg
  5. Add the sweet potato and butternut squash to the pan with the sugar snap peas and sauté for 1 minute and then pop on a plate
  6. Add the beetroot, tomato and pop the poached egg on top
  7. Sprinkle the salt, pepper and paprika over the dish
  8. Drizzle the green pesto and olive oil over the tomatoes

Enjoy 🙂

With love, Tash x

Goats Cheese Pitta Pizza

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Another variety of pitta pizza 🙂 I just can’t get enough of this light meal!

Ingredients

  • Wholemeal pitta
  • Goats cheese
  • Sundried tomato pesto
  • Mushrooms – sliced
  • Cherry tomatoes
  • Rocket & Spinach salad
  • Extra virgin olive oil

Make it

  1. Cut the pitta in half and open out
  2. Spoon the pesto onto the bread and place the rocket and spinach salad on top
  3. Pop the goats cheese, mushrooms and tomatoes on top
  4. Drizzle the olive oil over the top
  5. Grill or pop in the oven for 10 mins (keep an eye on it to make sure it doesn’t burn)

Enjoy 🙂

With love, Tash x