For The Utter Love of Food

WHAT I'VE BEEN CREATING THESE PAST THREE MONTHS! 🍼👶💙

For anyone that hasn't been following my stories these past few months might wonder why I've been a little MIA.

Well this little man is 100% the reason why!! When everyone says you have far less time with a child, they weren't wrong!!! 😳 It's the hardest, yet the most rewarding challenge I've ever taken on for sure.

Born at the end of February, we had a bit of a bumpy start. It's a bit like following a recipe, whilst there is a general method it's rare you'll get the same results as someone else by following them 😂. But Jacob turned 3 months this week and now we are officially out of the 4th trimester things are definitely getting much more manageable.

The plan is to start creating client content again from the start of September, when he starts part - time at nursery and prior to that I'm hoping to start to sharing recipes on my main feed again, probably from the end of June / beginning of July. In the meantime I've been (and will continue to) sharing quick and easy recipes in my stories (which I'll create as a highlight in the next week or so).

If there's any quick recipes you fancy me creating, please drop me a DM and I'll try and create them in the coming weeks.

CHOCOLATE & PB BLENDED CHIA PUDDING // Dislike normal chia pudding? 🙋‍♀️ Give this blended version a go that is thick, creamy and tastes just like chocolate mousse! 😍

✔️ Ready in less than 15 minutes
✔️ 9g protein per portion and only 197 kcal
✔️ Smooth, rich and creamy

Hit SAVE to give this a go next time you are looking for a quick and easy, yet protein rich dessert!

INGREDIENTS – SERVES 2
KCAL: 197 P: 9g C: 15.6g F: 11g
• 2 tbsp Milled chia seeds
• 3 tbsp Dairy free plain yoghurt
• 4 tbsp Milk of choice
• 1 tbsp Nuzest chocolate clean lean protein
• 1 tbsp Maple syrup
• 1 tsp Raw cacao
• 1 heaped tbsp Smooth peanut butter
• ½ tsp Vanilla extract

Optional toppings
• Smooth peanut butter
• Cacao nibs
• Fresh raspberries

METHOD
1. Combine all the ingredients together in a small bowl.
2. Decant into two small glasses and allow to thicken in the fridge for 10 – 15 minutes.
3. Top with any additional toppings and enjoy!

Let me know if you give this a go by tagging 💛

HIGHER IN PROTEIN RED VELVET MUG CAKE // Super fluffy and ready in under 10 minutes.

✔️ Microwavable
✔️ 13g of protein per portion
✔️ Perfect Valentines / Galentines dessert

For the full written recipe, click on my link in bio / stories. But to make this you are going to need:

INGREDIENTS – MAKES 1
WITHOUT TOPPINGS KCAL: 497 P: 13.2g C: 59.3g F: 23.3g
• 3 tbsp Milk of choice
• ½ tsp Apple cider vinegar
• 40g Self raising flour
• 10g Nuzest Clean Lean Protein in Vanilla
• 2 tbsp Caster sugar
• ¼ tsp Baking powder
• 1.5 tbsp Neutral flavoured oil
• 2 tsp Red food colouring
• 1 tbsp Vegan cream cheese

Optional Toppings
• Fresh strawberries
• Freeze dried berries

Let me know if you give this a go by tagging 💛

** recent freelance content for Nuzest UK

PINK VEGAN VALENTINES CUPCAKES 🧁💗 // A great option if you are looking for a homemade gift to make your loved ones this Valentines / Galentines Day.

✔️ Easy and fun to make
✔️ Plant based
✔️ Lower waste and typically cheaper than buying gifts

The full recipe can be found by clicking on the link in my bio / stories, but to make these you are going to need:

INGREDIENTS - MAKES 6
Dry Ingredients
• 150g Plain flour
• 125g Caster sugar
• 1.5 tsp Baking powder

Wet Ingredients
• 120ml Milk of choice
• 80ml Sunflower or vegetable oil
• 1 tsp Vanilla extract
• 1 tsp Apple cider vinegar
• Pink food gel or beetroot powder (as much or as little as you need to get the pink colour you want) – depends on the strength of your gel / powder

Frosting Ingredients
• 120g Dairy free butter
• 65g Raw cacao
• 145g Icing sugar
• 80ml Aquafaba

Optional Decorations
• Freeze dried raspberries
• Love Hearts

https://www.wearthlondon.com/blog/valentines-cupcake/

Let me know if you give these a go by tagging 💛.

** recent freelance content for Wearth London

SMASHED PEAS & AVOCADO ON TOAST // A quick and easy protein rich toast topper that is a great plant based 🌱 alternative when you are looking for a quick lunch or light dinner this week.

Made with just a handful ingredients, it only takes 10 minutes to make and any leftovers make a great dip for crudités the following day.

The full written recipe can be found by clicking on my link in bio, but to make this you are going to need:

INGREDIENTS - SERVES 4
PER SERVING KCAL: 452 F: 14.5g C: 63.6g P: 16.2g

• 8 Slices of Sourdough, toasted
• 1 Avocado
• 1 Lemon, juice of
• 2 tbsp Dairy free plain yoghurt
• 200g Frozen edamame, defrosted
• ½ tsp Garlic powder
• Small handful chopped coriander
• 1 tsp Chilli flakes
• 1 tbsp Olive oil
• Salt and pepper to season

To Serve
• Cherry tomatoes
• Rocket

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CHICKPEA NUGGETS // A whole food plant based adaptation of the classic chicken nugget. Because cutting out or reducing meat in your diet doesn't mean you need to miss out!

✔️ Ready in under 30 minutes
✔️ Made from store cupboard ingredients
✔️ Rich in plant based protein

For the full written recipe, click on my link in bio. But to make them you are going to need…

INGREDIENTS - MAKES 9
PER NUGGET KCAL: 98 P: 4g C: 18.7g F: 1.1g
Nugget Ingredients
• 1 x 400g tin of chickpeas, drained and rinsed
• 30g Rolled oats
• 2 tbsp Nutritional yeast
• 1 tsp Paprika
• ½ tsp Cayenne pepper
• 1 tsp Garlic powder
• Salt and pepper to season

Coating Ingredients
• 4 tbsp Milk of choice
• 70g Cornflakes, blitzed to a fine powder
• 40g Cornflakes, bashed with a rolling pin so you still have a bit of texture
• 2 tsp Nutritional yeast

Let me know if you give these a go! 💛

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ONE PAN VEGAN LASAGNE SOUP // With all the chilly 🥶 weather at the moment this is exactly the winter ❄️ warmer you need! 😍

Hit SAVE & let me know if you give this one a try! 💛

✔️ Ready in 30 mins
✔️ Great for batch cooking
✔️ Rich in plant based protein
✔️ Super comforting

SERVES 2
KCAL: 477; P: 14.7g; C: 69.6g; F: 11.6g
• 1 tbsp Olive oil
• 1 Carrot, washed & diced
• 1 Celery stick, washed & diced
• ½ Red onion, diced
• 2 Garlic cloves, minced
• 1 tbsp Tom puree
• ½ tsp Dried oregano
• ½ tsp Dried basil
• 75g Soy mince
• 1 Tin chopped toms
• 650ml Veg stock
• 2 tbsp Kumana Sauce
• 125g Pasta
• 2 tsp Vegan sour cream or plain yoghurt
• Salt & pepper to taste

METHOD
1. Heat a large pan on a med – high heat with olive oil.
2. Once hot, add the carrot, celery & onion. Sauté for 5 – 8 mins until soft
3. Stir in the garlic, tom puree, herbs & soy mince. Heat through for 3 – 4 mins until fragrant
4. Add the chopped toms, veg stock & Kumana Sauce. Stir to combine & simmer for 8 – 10 mins
5. Add the pasta & cook for 10 mins, stirring regularly.
6. Season with salt & pepper, top with a tbsp of vegan sour cream, a swirl of Kumana sauce & crusty bread.

**recent freelance work for

3 INGREDIENT WHITE CHOCOLATE 🎄 BARK // A great edible gift, if you can stop yourself from eating the whole batch all to yourself 😬.

True story - this recipe is seriously addictive, so much so I've had to ship every batch I have made to our next door neighbours to stop me inhaling the sugary goodness 😋 (no self restraint here).

✔️ Just 3 ingredients
✔️ Really easy to make
✔️ Great edible Xmas gift
✔️ Easy to swap out mix in's depending on what you have available
✔️Naturally gluten free

INGREDIENTS - MAKES 12 PIECES
KCAL: 185 P: 1.6g C: 18.6g F: 10.7g
• 300g Dairy free white chocolate
• 70g Pistachio kernels
• 70g Dried cranberries

METHOD
1. Melt the dairy free white chocolate in a bain marie and allow to cool slightly.
2. Stir in 50g of the pistachios and 50g of the cranberries.
3. Transfer to a baking sheet lined with greaseproof parchment paper and spread into an even thin layer about 30cm by 20cm.
4. Top with the remaining pistachios and cranberries, pressing them into the chocolate as you go.
5. Chill in the fridge for 1 hour and once set break into 12 bite sized pieces.

Recent freelance work for Wearth London

CARROT TOP PESTO PASTA // But with a festive twist, because it's December 🎄!

This is a zero waste recipe for anyone that buys or has carrots still with their tops on.

✔️ Packed full of festive flavours
✔️ Great eaten hot or cold
✔️ A way to ensure the leafy carrot tops don't go to waste
✔️ A lighter Xmas meal in amongst all the rich, sweet options

The full written recipe can be found on page, but to make this you are going to need:

INGREDIENTS – SERVES 6 PEOPLE
KCAL: 570 F: 26g C: 57.4g P: 20.5g
• 450g ZENB yellow pea Fusilli
• 90g Toasted pecans
• 90g Dried cranberries

Carrot Top Pesto
• 80g Carrot tops, washed and rinsed
• 50g Pine nuts
• Large bunch of fresh basil (roughly 30g)
• 1 Lemon, juice of
• 2 Garlic cloves
• 3 tbsp Extra virgin olive oil
• 60ml Water
• Salt and pepper to season

Roasted Sprouts
• 500g Brussel sprouts, cut in half
• 2 tbsp Olive oil
• 1.5 tbsp Balsamic vinegar
• 1 tsp Maple syrup
• ½ tsp Sea salt

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CINNAMON SPICED XMAS TREE 🎄COOKIES 🍪// Who is still looking for any excuse to make another batch of Xmas cookies 🙋‍♀️.

✔️ Ready in 30 mins
✔️ Made from store cupboard ingredients
✔️ Edible Christmas gift
✔️ Perfect addition to a Xmas cookie box

INGREDIENTS - makes 14
KCAL:173 P:1.9g C:17.5g F:10.8g
• 200g Plain flour
• 2 tsp Cinnamon
• 60g Light brown muscovado sugar
• 150g Dairy free butter
• 1 tsp Vanilla extract

Optional Decoration
• 100g Dairy free dark chocolate, melted
• Christmas sprinkles

Method
1. Preheat an oven to 190c, line a baking tray with non-stick parchment paper.
2. Combine the plain flour, cinnamon & sugar in a mixing bowl.
3. In a separate bowl, whisk together the butter & vanilla extract until light and creamy.
4. Add the creamed butter to the flour & fold in until you get a smooth dough ball.
5. Chill for 15 mins.
6. Transfer the dough to a lightly dusted worktop & roll out to about 1.5cm thick.
7. Using your cookie cutters, cut out your seasonal shapes, transfer them to the lined baking sheet.
8. Bake in a pre-heated oven for 15 – 18 mins until golden brown.
9. Allow to cool, before dipping them in melted dark chocolate & cover with festive sprinkles.

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MINCE PIE PORRIDGE // If you are looking for an extra festive 🎄yet easy breakfast to have this weekend, this is the one to try!

Give this a SAVE and make this one morning to maximise the opportunity to pack in those mince pie flavours.

✔️ Higher in protein
✔️ Easy festive breakfast idea
✔️ Great for the whole family
✔️ Ready in 20 minutes

To find the full written recipe, click on my link in bio or stories, but to make this you are going to need:

INGREDIENTS – MAKES 1 PORTION
KCAL WITHOUT TOPPINGS: 568 Protein: 25.5g Carbohydrates: 97.2g Fat: 7.3g
• 50g Oats
• 20g Vanilla protein
• 100ml Boling water
• 100ml Milk of choice
• Mixed spice mix (1/2 tsp cinnamon, pinch of nutmeg and cloves)
• 10g Dried fruit and candied peel
• Splash of vanilla extract
• Pinch of salt

Toppings
• 20g Dried fruit and candied peel
• 1 tbsp Orange juice
• 2 tbsp Boiling water
• ¼ tsp Cinnamon
• Pinch of nutmeg
• 3 tbsp Dairy free yoghurt

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CHOCOLATE ORANGE 🍫🍊BAKED OATS // One of my favourite festive 🎄flavours ... it's a close call for me on this or mince pie flavours. What's yours? 🤔 Let me know 👇

These oats are:
✔️ High in protein
✔️ One of the ultimate festive flavours
✔️ Only 5 minutes to prep
✔️ Dessert for breakfast
✔️ Recipe for the whole family
✔️ Easily scaleable

The full written recipe can be found by clicking on my link in bio or in my stories. But to make this you are going to need:

INGREDIENTS – Serves 1
KCAL WITHOUT TOPPINGS: 440 P: 23.5g C: 55.8g F: 12g

Baked Oats Ingredients
• 50g Oats
• 30g Nuzest Kids Good Stuff in Rich Chocolate
• 1tsp Raw cacao
• ½ Ripe banana
• 115ml Milk of choice
• 45ml Orange juice
• ½ tsp Baking powder
• Pinch of sea salt
• 1 heaped tsp Chocolate spread
• ½ Orange, zest of

Toppings
• Dairy free yoghurt
• Orange zest

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STICKY TOFFEE PUDDING WITH A PEANUT CUSTARD SAUCE // if you haven't made your own sticky toffee pudding before, give this one a go! 😍 You won't regret it!

✔️ Gluten free
✔️ Made from natural ingredients
✔️ Refined sugar free
✔️ Ready for the oven in 25 mins

The full written recipe can be found on page but to make this you are going to need...

INGREDIENTS – MAKES 2
KCAL: 637; Protein: 7.2g; Carbohydrates: 53.8g; Fat: 33.8g
• 90g Pitted dates
• 125ml Milk of choice
• 50ml Water
• ½ tsp Vanilla extract
• ½ tsp Bicarbonate of soda
• 1 tsp Apple cider vinegar
• 40g Coconut sugar
• 60ml Coconut oil, melted
• 65g Oat flour
• ¼ tsp Cinnamon
• ¼ tsp Ginger
• Pinch each of ground nutmeg and cloves
• ¼ tsp Sea salt
• 3 heaped tsp Livia’s Dunx Dip Peanut Drizzle
• 30ml Oat milk

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CARAMEL APPLE 🍎 CRUMBLE // The perfect accompaniment for anyone looking to make a Sunday roast this weekend!

✔️ Ready for the oven in just 15 mins
✔️ Seasonal recipe
✔️ Made with store cupboard ingredients
✔️ Freezable or make ahead

INGREDIENTS – SERVES 2
KCAL: 559 F: 24.3g C: 72.4g P: 8g

Crumble Filling
• 2 Granny Smith apples – peeled, cored, & thinly sliced
• 1.5 tbsp Cornflour
• 2 tbsp Soft light brown sugar
• 20g Dairy free butter
• ½ tsp Cinnamon
• ½ tsp Vanilla extract
• ½ tsp Sea salt
• 2 tbsp Cold water
• 40g Salted Caramel Fudge Nutty Nibbles, crumbled

Crumble Topping
• 30g Oats
• 40g Oat flour
• 20g Dairy free butter
• 40g Salted Caramel Fudge Nutty Nibbles, crumbled
• ½ tsp Cinnamon
• ½ tbsp Light brown sugar

METHOD
1. Preheat oven to 170c.
2. Add the filling ingredients (except the Nutty Nibbles) to a saucepan. Bring to a boil, stirring frequently so the apples are coated in the mixture, reduce to a low heat. Simmer for 8 – 10 mins until the mixture has thickened.
3. Combine all the crumble topping ingredients.
4. Add the fruit to an ovenproof dish, scatter with crumbled Nutty Nibbles.
5. Spoon the crumble topping over the fruit & bake for 30 mins.

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AVOCADO & SAUTÉED MUSHROOMS ON TOAST // The question is 🤔 would you eat this for breakfast or lunch? AD

✔️ Easy to make
✔️ 2 of your 5 a day
✔️ Ready in 15 minutes
✔️ Vegan with 100% natural products

If you're looking for an all ⭐️ toast topper you've got to try this recipe 😍 which features the Holy Moly Dips breakfast avocado and Bertinet Bakery white sourdough which are available in Sainsbury's

INGREDIENTS – SERVES 2
KCAL: 315 P: 2.7g C: 8.8g F: 19.1g
• 2 Slices of The Bertinet Bakery white sourdough
• 100g Holy Moly breakfast avocado
• 200g Mixed mushrooms, sliced
• 2 Garlic cloves, minced
• 1 tbsp Olive oil
• 1 tsp Balsamic vinegar
• 30g Vegan ‘feta’, crumbled
• ½ tsp Chilli flakes
• 1 tsp H**p seeds

METHOD
1. Toast two slices of sourdough.
2. Heat a frying pan with a tbsp olive oil on a medium – high heat. Add the sliced mushrooms & garlic, coat in the oil & allow to cook undisturbed for 3 – 4 mins. Toss & then cook for another 1 – 2 mins. To finish, add the balsamic vinegar & season with salt & pepper to taste.
3. Top the toasted sourdough with a generous layer of Holy Moly Breakfast Avocado, before adding the garlic sautéed mushrooms.
4. Finish with crumbled vegan ‘feta’, chilli flakes & h**p seeds.

Let me know if you give this a go by tagging 💛